Cake Recipe Tips and
Hints to Baking Great Cakes
Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn't a problem. Making your own cakes, lets
you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!
Replace some of the sugar in recipes with fruit puree. Use apples, prunes or apricots, stew with a little water until tender, blend, and use to replace an equal volume of sugar in your recipes.
You can also replace some of the fat in the same way. I sometimes replace half the fat and half the sugar in a recipe with pureed apples or applesauce. It’s very successful, adds moistness and a subtle fruity flavor as well.
Cake making is very satisfying, and if you choose simple healthy cake recipes, it’s also very quick. I make a large cake once a week, and it takes between 10 to 20 minutes to get the mixture together. Not long for something that’s so much better for you than processed cake mixes. Cake recipe tip, cakes are the perfect snack for lunch boxes.
1. If you want a perfectly flat top ~ use the flat bottom of your cake for the
top. (Recipe Tip - Flip it over)
2. If your oven is too hot ~ then your cake will rise too much in the middle.
Wait till your oven is fully preheated and use an oven thermometer to ensure
proper oven temperature.
3. Add moisture and flavors with
add extract flavors or espresso flavorings to your syrup and brush it on.
4. If your cake is too high in the center ~ take a long serrated knife and cut
the top off. Wait till your cake has cooled before cutting.
5. Cheesecakes will often crack when they cool ~ spray your pan before cooking
with cooking spray, so as it cools it will not stick to the sides of the pan and crack.
6. For an easy finish ~ Dust your cake with powdered sugar.
7. What about eggshells in the cake batter ~ any eggshells will sink to the
bottom while baking. After cooking, turn your cake over and remove eggshells.
8. If your cake is crumbly and hard to frost ~ brush on a little
and freeze. It will set up and be
ready for frosting.
9. Sprinkle chopped nuts onto the sides of a frosted cakes. Walnuts Pecans and Almonds
make good decoration ~ adds flavor and nutrition also.
10. Investing in top quality chocolate, fruit fillings, nuts etc, makes a
tremendous difference. Your cake will taste its best when starting with
the best ingredients.
11. Always use fresh eggs. Eggs separate best when cold, egg whites need to be at
room temperature for greater volume when whipped. Remember this when
making a meringue. Most cake recipes will use eggs in the recipe.
12. Best cake recipe tip, real Butter gives the best flavor. A cake is a treat. Live a little!
13. Professionally decorated cakes have a silky, molten look. To
get that appearance, frost your cake as usual, then use a hair dryer to
blow-dry the surface until the frosting slightly melts.
14. When decorating a cake with icing,
you can make a quick decorating tube. Put icing in a heat-safe zip-lock
plastic bag. Immerse in simmering water until the icing is melted. Snip
off the tip of one corner, and squeeze the icing out of the bag.
- A handy substitute for
cake flour: 1 cup minus 2 tablespoons of all-purpose
flour equals 1 cup cake flour.
- To prevent nuts and
fruits from sinking to the bottom of a cake during
baking, warm them a bit in the oven and toss them
with flour. Shake off excess flour before mixing
them into the batter.
Mixing Cake Recipes
*Prepare all the necessary ingredients.
*Before mixing the batter, prepare the pans, turn the oven on, and make sure the
rack is in the center.
*Have all ingredients at room temperature for best results.
*Cream butter and sugar until light and fluffy or as long as the recipe directs.
*Always sift flour, baking soda, baking powder and spices to avoid lumps.
*To speed up the softening of cold butter, slice and let stand for about 10 minutes.
*Toss nuts, raisins and fruits in the batter last. This will avoid color
*Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.
*Spread batter evenly in pans.
Cake Recipe Tip, Baking the Cake
*Turn on oven 10 - 15 minutes before you plan to use it to allow time for it to
heat to baking temperature.
*Generously grease inside of pan with solid vegetable shortening. Use pastry
brush to spread shortening evenly, making sure all inside surfaces are well
covered. Dust with flour, tap out excess. If shiny spots remain, touch up with
more shortening and flour, or use vegetable pan spray.
*Position pans as near to center of oven as possible. Pans should not touch
sides of oven or each other.
*Test your cakes for doneness while they're still in the oven. Because of
differences in individual oven controls, be sure to test your cake for doneness
according to package or recipe directions. Cake is done when the sides shrink
slightly away from the pan and a cake tester or toothpick inserted in center
comes out clean.
*Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out
onto a wired rack to cool.
*To remove cake easily from pan, place double thickness paper towel over wire
rack. The towel prevents the wire bars from breaking the crust or leaving
imprints on top of cake. A clean oven rack or refrigerator shelf can be used for
larger layers. Place covered rack over top of cake. Invert cake and rack at
least one hour before decorating. Then brush loose crumbs off cake.
Cake Recipe Tip, Frosting the Cake
*Chill the cake between the filling and the frosting. The cake will be much
easier to work with.
*Apply a thin layer of frosting to the cake then refrigerate until it is set
before applying the final, heavier layer of frosting. This will seal in the
crumbs, ensuring a clean final appearance.
When your cake recipe is not behaving!
It's tough when a cake doesn't do the right thing -- and here are some of the most common reasons:
In General Cake Recipe Hints
If the cake rose unevenly in the oven:
The flour was not blended sufficiently into the main mixture.
The temperature inside the oven was uneven.
The oven temperature was too high.
If the batter overflows the pans:
Make sure you used the right size pan. The uncooked mixture should not fill the pan
by more than two-thirds.
If the Cake is Dense and Heavy Tips
The eggs were too small. Always use large eggs when baking.
Insufficient air was whisked into the egg and sugar mixture.
The flour was not folded in gently. Always mix in the flour at the lowest speed.
The melted butter was too hot when added, causing it to sink down through the
The oven temperature was too low.
If the top of the cake dropped:
The oven temperature was too hot.
The cake was not cooked long enough.
The oven door was opened too soon, which created a draft.
Cake Recipes That Use
Creamed Butter and Sugar Mixtures
If the batter curdles and separates:
The ingredients were not at room temperature.
The butter and sugar were not creamed together well enough before adding the eggs.
The eggs were added too quickly.
If the cake's texture is too heavy:
The butter, sugar and eggs were not beaten together long enough.
The flour was beaten at too high a speed.
Too much flour was added to the creamed mixture.
The oven temperature was not hot enough.
If the top of the cake peaks and cracks:
The oven temperature was too hot, causing the outside of the cake to bake and
form a crust too quickly. As the mixture in the center of the cake continued to
cook and rise, it burst up through the top of the cake.
The cake wasn't baked on the center rack of the oven.
If raisins, dried fruit and nuts sink to the bottom:
The pieces of fruit were too large and too heavy.
The sugary syrup on the outside of the fruit was not washed off- this caused the
pieces of fruit to slide through the mixture as it heated.
The washed and dried fruit was not dusted with flour before being added to the mixture.
The cake mixture was over beaten or was too wet so it could not hold the fruit in place.
The oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.