What are some cake baking tips

Baking: roadside assistance for your cake

Useful tips: Roadside assistance for your cake

The cake just won't turn out? We looked at the most common breakdowns and put together great first aid tricks for you so that the cake is ready in time for Sunday coffee.

Cake mishaps: the best tips

Thaw cake

You have visitors but you can't find the time to bake the cake yourself? Then just bake in advance. Because just like bread, cakes and some pies can be frozen and thawed again well - if things have to be done quickly. Yeast and sponge cakes in particular are ideal and taste just as tasty and juicy when defrosted as they are freshly baked. The packaging is important when it comes to making cakes durable. To avoid freezer burn and drying out, aluminum foil or freezer bags are suitable, depending on the frozen food.

Cake is not quite through: what to do?

This has happened to every baker at least once in their baking career: the cake looks great on the outside, smells delicious and is the perfect color. After cooling down, the cut comes - and then the sad realization: the cake is still raw inside.
A good way to test the consistency of the cake while it is still in the oven is the "toothpick trick". To do this, simply prick the highest point of the cake with a toothpick and pull the wooden skewer out again. If no batter sticks to the toothpick, the cake is done.
If the mishap has already happened, you may be able to save the cake by re-baking it: Put the pastry back in the oven. This time, it is essential to cover it with aluminum foil so that the upper side does not become too dark or even burn.
Tip: Note that cakes that contain sunken fruit can sometimes look a little mushy around them due to the liquid in the fruit. Check here carefully whether the dough is really still raw, or whether it is just fruit juice.

Freeze the cake piece by piece

The advantage of freezing individual pieces: You can eat the pieces in portions without having to defrost the whole cake. However, some cakes and pies are simply not suitable for freezing. Pudding fillings or buttercream cakes become watery, cakes with icing or meringue are absolutely inedible. Cakes and tarts with yoghurt, quark or a lot of cream are also unsuitable - the cakes flake out and are unusable and unfortunately absolutely no pleasure for your guests.

This is how you make cakes long-lasting

The frozen cakes and pies should usually be eaten within 2-3 months. The sweet delicacies can usually simply be thawed overnight or for around three hours at room temperature without packaging, so that no condensation occurs. Yeast dough and shortcrust pastries can also be baked in the oven or microwave. But be careful: Danger of dehydration!

Remove the cake from the pan

Baking cakes is always an affair of the heart and happens with a lot of love. It is all the more annoying when the cake does not want to come out of the mold. Often only half of it comes off and the cake is more reminiscent of a crumb goulash than an impressive and delicious baking creation.

Baking breakdown: what to do?

Always grease well

With our tips, however, the cake comes off the mold perfectly and without leaving any residue. First, the baking pan should be properly greased. Tip: Add breadcrumbs, grated almonds or breadcrumbs to the greased dish. You can hardly taste it and the cake loosens itself from its corset.

Remove the cake warm or cold?

Whether it is better to remove the cake from the mold when it is warm or when it has cooled down depends on the cake pan used. There are molds made of metal or silicone, for example. If you have baked the cake in a springform pan and it sticks to the edge, the solution is very simple: Run a sharp knife along the edge of the cake while it is still warm and loosen it from the mold. The following trick helps with bundt cake or loaf tins: Let the cake stand in the switched-off oven for another 15 minutes. Then another 15 minutes at room temperature. The cake sits in the mold and can be easily turned out. So that everything works too perfectly, a little tip: Place a wet, cold cloth on the back of the form and then turn it over.

What if the cake collapses?

If the cake doesn't rise in the end, all the chore of baking will be in vain. Even if you have paid close attention to the preparation and recipe, it can happen that the cake collapses. This is especially annoying when you bake under time pressure.

That is why the cake collapses:

  • One reason your cake will lose volume again is the temperature of the ingredients. The ideal mixing temperature of the cake components is no lower than room temperature. Only when butter, margarine, milk and the like are at room temperature can the ingredients be ideally mixed into a smooth mass - which is essential for the success of the cake.
  • It is also important to fold in the ingredients. If the egg white is not beaten stiffly and the ingredients are not lifted correctly and quickly under the dough (for example, the flour is simply added instead of sieved), the dough loses its volume - which does not come back even after baking.
  • If the dough has been stirred for too long, it will also lose volume and air. The cake will then not be as fluffy as you would like it to be, but more reminiscent of a sturdy stone.
  • An equally good reason could be that your oven is heating unevenly or under-heating. Check the temperature with circulating air and top / bottom heat with a thermometer, especially in older ovens. A new oven, if yours is obsolete, saves you time - and, above all, nerves.
  • The biggest mistake, however, is opening the oven while it is baking. A rule of thumb is that if you want the cake to succeed, the oven should not be opened under any circumstances for the first 20 minutes. Open the oven only as infrequently as possible to prevent "cold drafts" on the beautiful cake. When the baking time is up, let it cool down a little with the oven door ajar.

In the video: You should know these 4 baking tips

Editor's note: This article contains, among other things, product recommendations. When selecting products, we are free from the influence of third parties. For a mediation via our affiliate links, we receive a commission from the service provider / online shop concerned, with the help of which we can continue to offer independent journalism.