- Always preheat your oven to correct temperature before placing the cake in the oven. Do not let pans touch each other or the sides of the oven to obtain even baking.
- Cakes should not be disturbed. Do not open the oven door until it is time to check out whether it is done. Otherwise, this could cause the cake to fall.
- Cake is done when the top springs back when lightly touched with a finger, or when a wooden toothpick inserted into the center comes out clean.
- Cakes should be cooled for about 5-10 minutes before turning out of the pan in order to avoid breaking the cake apart. Cake is difficult to remove when it is too cool. An easy way to avoid cakes sticking to the pan is to line it with waxed paper. Just cut a piece to fit the bottom of the pan.
- When greasing your pans for baking, some will need nonstick cooking spray. If you do not have any on hand you can use shortening. Just place your hand inside of a plastic baggie, and grease your pan with it. Then throw away your baggie.
- To soften margarine for baking, place it for a short time under the broiler in the oven, watch this carefully! Shortening should not be melted for cakes or cookies.
- For a throwaway cake plate, cover a circle of cardboard with foil.
- In many cakes, the egg whites can be beaten separately and folded in last to obtain a lighter cake
- For an extra moist cake, cover the cake tightly about 5 minutes after removing it from the oven. Keep it covered until cool.
- Place 4 narrow strips of waxed paper on a plate under the cake before icing it. These can be easily pulled out after cake is iced to remove any mess and leave clean edge around cake on plate.
- If a layer cake sticks to pan, return to a warm oven briefly. It should come out easily.
- Dip knife into hot water to heat it in order to help smooth icing that is difficult to spread.
- To slice cake easily, dip knife in hot water first, then wipe with a towel.
- If you do not have enough muffin tins for making cupcakes, use a cookie sheet and regular canning jar rings to hold the papers in place.
- To make heart shaped cupcakes, place small balls of foil between a muffin pan and paper cup to indent them into the shape of a heart.
- To make black frosting for decorating cookies or cakes, add blue color to chocolate frosting.
- Set a cake on a turntable for easy mobility while icing.
- For perfect cupcakes, make sure to measure your ingredients accurately. For perfect sized cupcakes-use an ice cream scoop for even distribution and same-sized cakes.
- Testing of cupcakes: when touching the tops they should spring back gently.
- Allow cupcakes to cool for a few moments before removing from pan. Allow to completely cool before frosting, or your will get melty frosting.
- To prevent cakes from getting dry when storing, cover them with frosting to lock in moisture.
- Frostings made with puddings or whipped topping need to be stored in the refrigerator to ensure freshness.
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