My top tips for cake making

1.     Timing

My first and most valuable tip would be to allow yourself enough time to make, bake and decorate your cake. There is nothing worse than rushing when cake making. Baking requires your full concentration and patience. When I rush, it never comes out well, so take your time!

Read your recipe through before starting on the cake, this will allow you to double and triple check that you have all the correct ingredients and have an insight into the recipe before you begin. As a full time baker I would strongly suggest weighing out all ingredients before you start the process, this saves a huge amount of time instead of weighing as you go.

If you are decorating the cake, I would always recommend having a rough idea or a plan of the cake design you wish to achieve, that way you do not lose valuable decorating time. Decorating cakes can sometimes take hours or even days to reach the final outcome, so make sure you give yourself ample time.

2.     Oven Temperature

Know your oven!

Every oven is different, you will need to test and try out several recipes to find out what works best for you and your oven. Place cakes in the middle of the oven so they have an even bake; gently close the door and leave to cook for the designated time. To check that a sponge cake is cooked properly, I always check by touching the top of the cake, if the top is springy and a golden brown in colour then it’s cooked. However if you’re unsure you can always double check by inserting a skewer in to the middle of the cake. If it comes out clean then the cake is cooked.

3.     A good recipe

Find a good and reliable one and stick to it!

I tested a lot of recipes in order to find one that suited me best and I now use it for most cakes, I just adjust it with different flavours and variations. I have lots and lots of cookery books but only a handful of those recipes actually work for me. If you are experimenting with something and it does not work out for you, do not be disheartened, it may be the recipe, not your baking ability.

If disasters arise, remember you can always start over and try again!

4.     Pre-heat the oven

Pre-heat your oven. Ovens can take a while to reach the correct temperature so try not to rush the baking process by placing the cake in the oven before it’s time, this will affect how the cake rises. Always be sure to do that first and then you can work on the recipe.  A top tip in baking cakes would also be to avoid opening the oven door while the cake is cooking, this can cause it to sink, as the temperature inside drops when the door is opened. 

5.     Adding Flavours

I tend to add flavourings to the cake when I add my wet ingredients. When I make vanilla cupcakes or buttercream I always avoid using vanilla essence, spend a little bit more on good quality flavourings. I always use vanilla bean paste, vanilla pods or vanilla extract, they work out more expensive but it gives such a difference to the taste. Make a note of the quantity of flavour you add whether it’s a teaspoon or a tablespoon, so that if it doesn’t taste right, you will remember for next time. It is trial and error with this kind of thing and what works out best for you as a baker, so just keep persevering until you reach the best outcome. Keep a staple recipe and just try out several variations

6.     Ingredients

I would definitely recommend purchasing and using the best ingredients you can possibly afford. Good quality ingredients will make a difference to your cake. Allow your ingredients to reach room temperature before using them, for example if your eggs are too cold they can cause the cake batter to curdle and will be harder for them to blend into the mix. If your butter is too cold this will be harder for it to cream together with sugars during the creaming process.  A good tip would be to take the butter out the fridge about an hour before starting. Cream the butter and sugar together until the mixture lightens, this increases the air and volume of the cake, which gives a lighter result, so spend a good amount of time creaming the ingredient together. Once the mixture is light and creamy it is ready for you to add your eggs.

7.     Baking Tins

Make sure that before you start working on the cake recipe and mixing your ingredients together, that you check that you have the right size baking tin. If it’s too small the cake will be undercooked and if too big it can become dry. I use pushpan tins which are available online or instore shops such as Lakeland. They are good quality so therefore are expensive but are always reliable. When baking cupcakes I always use a muffin size baking tin so I would recommend this as well. Buy the best muffin tins you can possibly afford as the cheaper ones don’t cook the cupcakes evenly.

REMEMBER:

-        Cakes should go into the oven straight away

-        Stick to cooking times – check the cake towards the end of the cooking time

-        Allow cakes to cool properly – do not rush this as your cake filling won’t sit well with a warm cake

-        Accurate weighing of ingredients is key – don’t be sloppy with this

-        And invest in a good quality stand mixer

HAPPY BAKING!!