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!!
