how to make a better cake

How to make a better cake?

Cake-making is an absolute art. But if you learn the science behind this practice, you can master it with time. Today I will discuss the points that must be taken care of during cake making. So, if you are a newbie willing to know how to make a better cake, all I can say is practice, practice, and practice.

Let’s see how you too can master the art of cake making.

Following are some points that you should always keep in mind if you are wondering how to make a better cake.

 

Use high-quality ingredients:

Always opt for fresh, high-quality ingredients. Your butter, flour, eggs, and essences should be fresh. And trust me, this makes a significant difference.

 

Accurate measurements:

Measurements are crucial. The more accurate the quantities are, the more favorable the result is. Always go for kitchen scale for precision. Use the right kind of measuring cups to be doubly sure about the quantity.

 

Sift the dry ingredients:

Always sift all the dry ingredients just before you start making your cake. It eliminates the chance of lump formation and makes the ingredients mix uniformly.

 

Properly cream the butter and the sugar:

Mix the butter and the sugar until the mix becomes light and fluffy. The process incorporates air into the batter leading it to a better rise of the cake and have a tender crumb.

 

Use butter, not oil:

If you use butter instead of vegetable oil, your cake becomes more soft.

 

Keep the ingredients at room temperature:

Make sure you keep all your ingredients at room temperature before mixing. In this way, you may combine the ingredients more evenly and create a smoother batter.

 

Don’t overmix:

Overmixing makes a cake dense. Always mix the batter in the cut-and-fold method. This way you may be able to prevent overmixing. Actually, overmixing develops too much gluten in the flour and makes the cake dense and hard.

 

Preheat the oven:

Always preheat your oven. This way you may ensure that your cake bakes evenly and rises properly.

 

Use the right mould size:

An improper mould size can ruin your cake. If you are using a smaller size mould for your recipe, the cake may jump out from the box; and if the mould is too large, the cake may become dry. You need to be picky in selecting the right size of the mould to attain the desired result.

 

Line and grease the mould:

If you want to prevent sticking, always line your moulds with parchment paper and lightly grease them with butter. If you don’t want to place a parchment paper, no problem, just dust a little bit of refined flour after you slightly grease your mould. This way your cake will come out in one piece and with a smooth surface.

 

Check whether it’s done:

Use a toothpick or cake tester to check. Insert it into the center of the cake. If it comes out with no batter but a few crumbs sticking to it, your cake is done. Just stop the process at once. Overbaking is a big NO-NO, it will dry your cake.

 

Cool it before frosting:

Never go for frosting until your cake completely cools down. A warm cake can melt your frosting leading it to an unsatisfied result.

 

Keep experimenting with flavors and fillings:

A series of experiments will enhance your skills. Don’t be afraid to do it with different flavorings, extracts, and fillings. Your special touch will be your signature one day. Just toil every possible permutation and combination. It may be adding zest, spices, or flavor extracts, the list is long, and the choice is yours.

 

Practice cake decorating:

Enhance your skill in cake decoration by investing some time. Simple methods like smoothing the frosting, adding piped decorations, or using edible flowers can really make a big difference.

 

Store properly:

Storing is very important to keep the cake fresh for a longer period of time. Keep your cake in an airtight container. This way you may store it for several days. Wrapping tightly in plastic wrap and then in aluminum foil can keep it fresh too.

 

Extra Tips on how to make a better cake:

Use an extra egg to make it fluffier.

Dust refined flour on the tooty-fruity and coat with it. It will not let it settle at the bottom of the mould.

Don’t open the oven door frequently to check whether it is done or not.

 

Conclusion:

Hope now you know how to make a better cake. Just keep these steps in mind and master the process.

Have a happy baking!

Read other Kitchen Hacks here.

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