Baking Secrets


Always read the entire recipe before you being to ensure you have the necessary ingredients and utensils.


Measure the ingredients accurately and assemble them in the order they are listed in the recipe.


When baking cakes, do not open the oven during the first half of the baking time. Cold air will interfere with the rising of the cake.


The best method for determining if a cake is done is to insert a toothpick or cake tester into the center of the cake. The cake is done if the toothpick comes out clean and dry.


Your cakes will have a more professional look if you apply a thin layer of frosting to seal in any crumbs and then apply a thicker layer final layer after the thin coating has set.


Use the pan size specified in each recipe and prepare it as directed.


Oven temperatures can vary significantly depending on the oven model and manufacturer, so watch the cake carefully and check for done ness using the test given in the recipe.


Place the cake pan(s) in the center of a preheated oven. Oven racks may need to be set lower for cakes baked in tube pans. If two racks are used. arrange them so they divide the oven into thirds and then stagger the pans so one is not directly over another.


Fill the pan with batter and place it in a preheated oven. Cake batter should not sit before baking, because chemical leaveners begin working as soon as they are mixed with liquids, and the air in foam batters will begin to dissipate.


Source: Debby Ward's cookbook