When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

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 Simple Syrup ~ 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 Simple Syrup 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 bleeding.
*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 whisked foam.
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.


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!