Cake Baking Tips & Techniques
your recipe, be sure to use the pan size called for. To check the pan’s
width, measure the top from inside edge to inside edge.
For cake baking, use shiny metal pans. They
reflect the heat and produce a tender, lighter-colored crust.
Dark nonstick baking pans or glass baking dishes
requires caution. Always read and follow the manufacturer's directions.
These pans absorb more heat. Because of this, it is best to reduce baking
temperature by 25° F.
Before Baking: Grease
and/or flour pans as directed in recipes for butter-type cakes. Unless
directed in the recipe, do not grease pans for angel, sponge and chiffon
You want to fill cake pans no more than half full.
This allows for rising during baking.
the recipe states differently, always bake cakes with the oven rack placed
in the center of the oven. Bake only on one rack.
want to cool your cakes completely on wire racks. For round cakes, allow
them to cool in their pans 10 minutes, then loosen and remove from pans to
wire racks. Rectangular cakes (often in 13x9-inch baking pans), you can
cool them totally in the pan or cooled them 10 minutes in the pan and then
removed to a wire rack to cool completely.
want to frost your cakes after they are completely cooled. If not, your
frosting will melt or slide off the cake.
want to cool any unfrosted cakes completely before storing. If not, they
become sticky on the surface.
Us a cake saver or large inverted bowl to store
cakes with creamy frostings.
Store in the refrigerator cakes with whipped cream
toppings, cream fillings or cream cheese frostings.
a sharp, long, thin knife to cut butter-type cakes.
Us a long, serrated knife or electric knife to cut
angel food, chiffon and pound cakes.
Make a Cake Recipe into Cupcakes: If
your recipe does not have specific instructions, know that you can make
most cake recipes into cupcakes. Use the following guidelines.
You want to line cupcake pans with paper baking
cups. Then fill cups 1/2 to 3/4 full with cake batter.
Bake cupcakes at 375° F. for 16 to 20 minutes.
Allow the cupcakes to cool completely before
Figure you will yield of about 1-1/2 to 2 dozen
cupcakes from a recipe calling for about 2-1/4 cups of flour.