Basic Cake Making
- Measure ingredients carefully.
- Use the specified flour.
- Always use room-temperature, large eggs,
unless recipes calls for other. (If in a hurry, the chill
can be removed from eggs by dipping in a bowl of warm
- Use the shortening called for in a
- Butter should be at room temperature.
- Most recipes require that the oven be
- Always use the size pans called for in a
...To calculate the width of the pan, measure across the top
from inside edge to inside edge.
- Shiny metal pans produce the best cakes.
- Dark non stick or glass pans readily
absorb heat. Cakes baked in these pans might do better in an
oven set for 25 degrees lower than recipe specifies.
- Unless otherwise specified, grease and
- Generously grease the inside of pans,
bottom and sides.
- Sprinkle with flour.
- Shake pan to evenly coat.
- Tap out any access flour.
- Bake on center rack. Don't allow pans to
touch each other or wall of oven.
- Test for doneness 8 minutes prior to
recipe directions for doneness.
- Use a toothpick to prick the center
of the cake.
- If the toothpick comes out with just
a few dry crumbs, the cake is done.
- If the toothpick is wet, continue to
bake, checking at 2 minute intervals.
Cooling and Freezing
- Cooling Layered Cakes: ...Cool for 10
minutes in pan on wire rack. Remove from pan and completely
cool on wire rack.
- Cool tube pan and snack cakes completely
in the pan on a wire rack.
- Let cakes completely cool before
frosting, unless specified differently in recipe.
- Use serrated knife to trim cake layers,
so cakes will sit evenly.
- Use a 1-inch wide, dry paint brush to
brush-off any loose crumbs.
- Unfrosted cakes can last up to 6 months
if tightly wrapped.
- Frosted cakes should be placed, unwrapped
on a foil lined cookie sheet. Freeze until hard and then
tightly wrap cake.
- Unwrap and then defrost in the