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Tips and Tricks for Great Cakes
Cake 101
- Don't have the right size baking pan? You can substitute a slightly larger pan for the one called for in the recipe. (Do not use a smaller pan or the batter may run over the top of the pan during baking.) Remember that a larger pan may result in a shortened baking time, so check for doneness earlier than the recipe specifies.
- Since opening the oven door during the cake baking time can cause drafts and fluctuations in the oven temperature, do not open the oven door while the cake is baking unless absolutely necessary.
- Whether using a homemade cake recipe or a boxed cake mix, check cakes or cupcakes at the minimum baking time indicated in recipe. To test for doneness, insert a toothpick in the center of the cake. If it comes out clean, the cake is done.
- Follow cooling instructions carefully to ensure that the cake does not stick to the pan. Always cool cakes completely on a wire rack before topping with frostings or fillings.
Kraft Kitchens Secrets
- An important step in mixing cake batters is the creaming of the butter. This incorporates air into the butter for a lighter cake. Room-temperature butter (about 70°F) is best for creaming. Beat the butter only until it is soft and creamy. If the butter begins to look curdled, it was too warm or beaten too much. If this happens, refrigerate the butter for 5 to 10 minutes and continue beating.
- To easily split baked cake layers, insert toothpicks into the side of the cake to mark the center point. Then, use a serrated knife and gentle sawing motion to cut the cake horizontally in half, using the toothpicks as a guide.
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