Cake Baking Techniques
For Best Results: Positions an oven rack on the middle leve in the oven (or otherwise indicated); place filled pan(s) centred on the middle of the rack. Allow the heat to circulate equally between walls and pan(s). Always preheat your oven as indicated in the recipe. If cake batter stands beyond ten minutes without being baked, the leavening agent in it will make the batter frothy and will produce an undesirable cake. When pans are filled with batter, they should immediately be placed into a preheated oven. Use dark coloured pans; these pans absorb heat and produce drak coloured crusts (bottom and side), whereas, shiny pans reflect heat and produce light coloured pans. Uniform Colour & Crust
Preventing Sticking
Even Texture and Tops
Preventing Soggy Bottoms
Testing for Doneness

see also:
Three golden rules applied to all types of cakes:
Cake Making Techniques
  • Have all ingredients measured out and at room temperature
  • Preheat your oven according to recipe specifications
  • Prepare pans according to recipe
Cake Making Tools & Equipment
   Cake Pans


Cake Decorating Ingredients

 Uniform Colour & Crust
Position your oven's rack in the middle level of your oven.
  • Baking on the lowest rack might overbake the bottom and scorch it
  • Baking on the highest (near the brolier) rack might overbake the top and scorch it
If you are planning to bake two pans at once, then approximate two centres on the middle rack, allowing equal space between both pans; they should not be touching each other (make sure to give enough space between pans and oven walls).
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 Preventing Sticking
The "Wax Paper" Method:
This is a great method for greasing pans that are flat and that do not have decorative edges: 9" x 2" round cake pan for baking layer cakes, or 9" x 9" square pan for baking brownies (wax paper adheres well on greased flat surfaces). Measure and cut wax paper to fit bottom of pan. Brush room temperature vegetable shortening inside the bottom of the pan, and line with wax paper. Press firmly into place to adhere to pan; brush again with shortening. Then, lightly grease the sides. One exception is Angel Food Cake.
The "Greased and Floured" Method:
This is a great method for greasing pans that have decorative edges: bundt, twirl, springform pan, etc. The wax paper method would be rather difficult to use, since wax paper does not adhere to curved edges. Grease pan (bottom and side), using a pastry brush, with either softened butter or shortening. Sprinkle 2 tablespoon all-purpose flour, which works the best. Tilt the pan to distribute the flour to adhere to greased areas. Finally, turn pan over and tap to remove excess flour.
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 Even Texture and Tops
Lightly grease the side of the pan according to methods. If you grease the side entirely, the batter will have a hard time clinging onto the pan while baking and will not rise well. Your cake will develop a lip around its edge, with a deep small indentation, and a centre hump with cracks in it.

Fill pan halfway with batter. Raise filled pan to about six inches above a hard surface and allow to drop. You eliminate any trapped air bubbles in the batter that create large holes in a finished cake. You will see that the top of the batter will have little air bubbles (this means that most of the air bubbles have risen to the top and have been eliminated). Air pockets develop during the mixing stage and the pouring of the batter into the pans (as the cake bakes, air pockets will try to escape upwards, thus creating small holes throughout the cake).

Quickly spin the pan and allow the batter to cling onto its side. Then quickly place in preheated oven and bake accordingly. This allows some batter to cling onto an ungreased surface (when cake has finished baking, the centre will have risen to the same height as its side, thus creating a flat top).
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 Preventing Soggy Bottoms
When cake has finished baking, remove it from the oven and allow it to cool in its pan, on a cooling rack for about ten minutes. This allows cake to keep its shape as it cools off.

To remove cake from pan, run a butter knife around the pan, between the cake and the side. Invert cake onto a cooling rack; lift off pan (and any wax paper), and return cake to an upright position; allow to cool completely on cooling rack.

When a hot surface comes into contact with a cold surface, or cold air mass, condensation might develop (water might be absorbed by the cake, causing it to have a soggy bottom, which might make it stick to its pan

Racks allow cakes to cool off at a faster and equal rate, and also prevent them from becoming soggy.
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 Testing for Doneness
You can determine when a cake is baked:
  • When the cake's side pulls away from the pan
  • And, when a knife inserted in the middle comes out clean; if traces of batter are seen, then continue baking and testing again (after 5 minutes) making sure that knife comes out clean with no traces of batter
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