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Cake Baking Tips
- Make sure all ingredients are at room temperature to incorporate air for rising.
- Prepare cake pans with butter and flour. Fresh-baked cakes are delicate and must fall neatly out of the pan for cooling. And don't keep the batter waiting; prepare the pans first.
- Sift those dry ingredients. It's not just a matter of mixing; sifted flour makes it lighter and easier to incorporate into other ingredients. It's OK to cut a corner by fork-sifting or using a wire whisk, however, the confectioners' sugar must be sifted. The results are worth the trouble.
- Know your oven. Take your oven's temperature with a thermometer to make sure it corresponds with the dial. If your oven has hot spots, gently turn halfway through baking. Bake cakes in the lower third of the oven.
by: Veronica Lucy Indah.K
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