Adding 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.
Source: A master beekeeper in PA.
By Lisa from Alexandria, VA
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.
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.
You whipped the eggs too much once they were in the batter.
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.
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.Use the recommended time and temperature in the recipe. It will turn out fine without any help.
I usually put it at least 25° lower than the original temperature on the box
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.Butter is a good medium for breads and muffins. Wipe butter generously into all the cups.
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.
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
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?
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.
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.
Will the powder sugar melt if I dust them the day before I want to serve the cake?
By xueli from Malaysia
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!
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.
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.
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.
My cakes are not browning when I use three layers. How do I get them to brown without drying them out?
By Tim
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?
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.
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