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Cake Baking Tips And Tricks

September 14, 2010

Cake Baking Tips And TricksAdding 1 tablespoon of honey to any cake batter keeps your cake moist. The honey draws moisture to the cake and it stays moist from first slice to last. You do not need to change any ingredients and it can be added to a box cake mix or a homemade cake.

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Source: A master beekeeper in PA.

By Lisa from Alexandria, VA

 
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August 12, 2016

When I bake a cake and take it out of the oven to cool, and give it plenty of time before taking it out of pan I find that the crust is way above the cake. I then have to pull the crust off of the top and flip the cake bottoms up to glaze. Even my pound cakes.


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Bronze Post Medal for All Time! 107 Posts
February 28, 20170 found this helpful

It sounds like a problem with your oven's temperature, which either is always higher or lower than you think it is. You should purchase an oven thermometer to see what could be the problem.

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If your oven seems to run 10 to 20 degrees more than advertised, for example, then yu know to always take your recipe down 10 or 20 degrees.

 

Gold Post Medal for All Time! 677 Posts
February 28, 20170 found this helpful

You whipped the eggs too much once they were in the batter.

 
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May 12, 2016

This is a page about preventing cakes from sticking to a cake pan. It is extremely frustrating to spend the time baking a cake only to have it stick to the pan.

Two chocolate cake layers in pans on a cooling rack

March 9, 2016

I have baked pound cake many of times, but with a bundt pan. But this time the pans are square with no hole.

How do I get it to bake in the middle without drying the outside of the cake? Please help soon. Thanks.

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Bronze Feedback Medal for All Time! 226 Feedbacks
March 14, 20160 found this helpful

Use the recommended time and temperature in the recipe. It will turn out fine without any help.

 
May 12, 20170 found this helpful

I usually put it at least 25° lower than the original temperature on the box

 
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August 17, 2015

I have a NordicWare fluted bundt muffin pan; and it sticks so badly it tear sthe muffins up when trying to get them out. I know I can use the baking cups, but then I don't get the pretty formation of the pan's muffins.

I tried spraying with Pam the last time I used it, but it is as if I used nothing. I have not used the pan for awhile because my beloved hubby passed away and I haven't had the heart to cook for a long time.

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Bronze Answer Medal for All Time! 220 Answers
August 20, 20150 found this helpful

Butter is a good medium for breads and muffins. Wipe butter generously into all the cups.

 
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January 12, 2015

After baking a cake, put your cake pans in the freezer for an hour before frosting them. They will not crack and crumble when you put on the frosting.

 

November 16, 2014

I used a white cake mix and followed all directions to the 'T.' It would not rise. I then bought a yellow cake mix and it would not rise. Why oh why? I bought them at the same store. Could they be old? I have been using cake mixes for 30 years and never had this problem.

By gg

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November 22, 20140 found this helpful

A few questions: What was the brand of the cake mixes?
Are you able to still check the expiration dates on the boxes, and are they within the sell-by dates?

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Were you using the same pans you always use?
Finally, have you tested the temperature or your oven recently with an oven thermometer?

 
December 21, 20140 found this helpful

Hi, my daughter in law also had the same problem and asked if she could watch me bake and realized she was over beating the mixture. I don't do mixes but I know if you beat it too much once the baking powder is in, the baking powder won't rise.

 
March 27, 20151 found this helpful

If the expiration date was past or close to expiring the leavening agent may have lost it's ability to help the cake rise. If any time you may be in doubt simply add a 1/2 tsp baking powder to the dry ingredients and mix dry with your mixer for about two minutes. then add your liquid ingredients and bake as usual.

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I've done this to many a mix that was well past the exp. date and have had very few failures. Best use for a failure is to crumble the cake into a pudding and pass it off as a parfait. Most people wont know the difference or care.

 
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October 13, 2014

Will the powder sugar melt if I dust them the day before I want to serve the cake?

By xueli from Malaysia

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October 13, 20140 found this helpful

That depends on how humid your home is. If it is very dry in your area, dusting the cake with powdered sugar a day ahead of serving it should be fine. If the air feels even the slightest bit damp, you should wait until just before it's time to serve the cake. Happy baking!

 
October 13, 20140 found this helpful

Oh, and it's best to wait after the cake cools. :)

 
October 15, 20140 found this helpful

In my experience it will melt and be sticky.
Here's an idea, though- If you put a paper doily on the cakes before you dust them and remove it afterward (carefully) it will make a doily pattern on the cake.

 
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August 14, 2014

Take old (low loop nap) towels. Cut them at two times the height of the side of your pan. Wet towel strips and pin to sides of pan. Use large safety pins.

 

January 28, 2014

I make a glaze that has to boil for 3 minutes and then you poke holes in the cake and drizzle over. What would cause the glaze to harden?

By Kelly P.


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January 19, 2014

My cakes are not browning when I use three layers. How do I get them to brown without drying them out?

By Tim


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July 27, 2013

I bake from scratch and my white and yellow cakes are always dry and my cupcakes are like biscuit consistency. Can someone please tell me what I am doing wrong? Any tips?

By April Herring J.

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July 28, 20130 found this helpful

Use a mix.

 
July 10, 20150 found this helpful

You may be over mixing your batters. For your cakes, try cranking your sugar and butter first and adding your wet mixtures to your dry in batches of two or three. Starting with your dry ingredients.

 
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May 29, 2013

I recently moved to Florida from Vermont and find the humidity makes the flour very heavy and in order to have my cakes rise better I have been sifting the flour at least 4x. Does humidity effect ones baking ?

By Thelma S

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