When I first started baking I was obsessed with making cakes and cupcakes. I’m not sure if it was the decorating and flavour possibilities that I loved playing around with or the fact that I got to eat it at the end, but I just couldn’t stop!
From a young age my mum and I used to bake together, victoria sponge cakes, lemon drizzles and chocolate cakes (basically anything from Nigella’s ‘How to be a Domestic Goddess’) and along the way I picked up a few secrets that even today I swear by for baking the perfect cake every time! Here are my top tips every cake baker should know;
- Use room temperature ingredients – Everything will be a lot easier if you take your ingredients out of the fridge 1 hour before baking.
- Follow the recipe – This sounds really obvious but baking is a science! A recipe is a recipe for a reason. Most coming mistakes? Using medium eggs when the recipe states large and adding a little extra rising aged ‘just incase’ – JUST NO!
- Take the time to sift and fold – Sifting your flour and folding your dry ingredients into the wet will make for a light, airy batter and a better bake all round!
- Always use the middle shelf – For an even bake the middle shelf will always win!
- Use the best ingredients you can! – The better the ingredients the better the taste! Never scrimp on vanilla and other flavorings, flour and sugar are less important.
- Always pre-heat your oven and wait for it to reach the correct temperature – Don’t rush it. If the temperature isn’t correct when your cake goes in then the bake will be less even and the baking time will need adjusting.
- Use a little corn flour – For every 200g of flour needed I substitute 25g of it with 25g of corn flour. I find this makes for a much lighter cake!
I’d love to know your cake baking tips! Let me know below or over on Facebook or Twitter!