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by Sarah Makweba
- September 23, 2024
- 0 Comments
Hello! It’s me again. Well today I have come with some questions and answers for beginners in the baking journey. My first cake to bake, I was in class three around 8 years old. Guess what! It came out well but was too oily and less sweet. Baking is a journey where one needs to learn, stay updated and take risks to try something new. Even when I started making Cake Chapchap flour things just didn’t fall in place at once it was a journey of trial and error until I made it right and still I am making it more right, hahaha it’s just never enough to stay on the comfortable zone. So let’s get to the Frequent asked questions and answers for today!
Here are 10 frequently asked questions when baking cakes, along with their answers:
- Why did my cake sink in the middle?
This often occurs when the cake is undercooked, too much baking powder or baking soda was added or the oven door was opened too early to peep! Be patient for the 45 minutes if the recipe says so! Always check the cake for doneness with a toothpick and avoid opening the oven too soon.
2. Why is my cake dry?
Overbaking is a common reason for dryness if the recipe requires 45 minutes of baking don’t over do it unless there is a reason for that. Be sure to follow the recipe’s time and temperature closely. Also, not enough fat or liquids (like milk or oil) in the batter can lead to a dry cake.
3. How can I make my cake more moist?
Use ingredients like oil, sour cream, full cream milk or yogurt for extra moisture. Additionally, avoid overmixing the batter meaning whisking it for a longer time than required as for me I mix it through for less than 3 minutes but it also depends, overmixing can cause a dense, dry cake.
4. Why did my cake crack on top?
Cakes crack if the oven temperature is too high as for me I bake in 180 degrees Celsius for 45 minutes the batter is too thick. Consider lowering the temperature slightly and ensure the batter is properly mixed.
5.Why is my cake not rising properly?
This could be due to expired baking powder/soda, overmixing the batter, or using the wrong type of flour. Ensure your ingredients are fresh and measure accurately. I have ever used an expired year in bread baking and sadly did not raise at all be keen with your ingredients expiring dates.
6. Why did my cake stick to the pan?
This usually happens if the pan wasn’t properly greased or lined with parchment paper. Always grease and flour the pan or use baking parchment to ensure easy removal. I do it with spreading margarine then dust my pan with flour all over to stick on the margarine it is the best trick if you don’t have a parchment paper.
7.How do I prevent my cake from browning too much on top?
If the top is browning too quickly, tent a piece of aluminium foil over the cake during baking to slow down the browning process. But also remember some people like it brown.
8.Why is my cake dense and not fluffy?
Overmixing the batter or using too much flour can cause a dense cake. Be sure to mix just until the ingredients are combined, and measure the flour carefully. But also be sure to use the right utensil for baking, the pan and the mix should be appropriate for the process not too huge or small for them to complement.
9. How can I get an even, flat cake surface?
Use bake-even strips or lower the oven temperature slightly and bake the cake for a longer time. This allows the cake to cook evenly without forming a dome. I always use my silicon spatula to even the sides and to remove bubbles and make it more even I struck on the table twice.
10.What’s the best way to store leftover cake?
To keep cake fresh, store it in an airtight container at room temperature for up to 2 days or refrigerate it for up to a week. If the cake has frosting, you may need to refrigerate depending on the ingredients used. My plain fresh cakes I always put them in a cake wrapper or plastic wrapper they stay moist even forever hahaha!
Thank you for your questions if you have more you can add in the comment section please I will be glad to answer.
