Baking the perfect cake is not always about following the right recipe. It can also be about ignoring some of the advice we have taken as facts in the past. Here we debunk five of the most common cake baking myths in a bid to ensure you get great bakes every time.
Smooth batter is essential
You may have been told that only the smoothest, lump-free cake batter will do. You actually don’t need to spend ages mixing, however. As long as your ingredients are properly combined, your cake should turn out just fine.
An open oven ensures disaster
Yes, opening the oven door frequently can cause temperature fluctuations which could have an effect on your cake, but just checking on it a couple of times will not guarantee disaster. Be quick and don’t leave your door open for long and you should be absolutely fine. Take heed of advice from professional afternoon tea box delivery companies and specialists such as www.afternoonteabox.com/, and don’t slam the oven door or jolt it if you want the best results.
Toothpick test is foolproof
A clean toothpick inserted into the centre of a cake is a useful but not foolproof test of whether a cake is done perfectly. In fact, a clean toothpick can actually mean it is overdone. If you see just a small amount of crumb on your pick, your cake is probably perfect. There are other means of testing if a cake is cooked, so do a little research to find the best method for you.
Less is more
Reducing the amount of sugar you use won’t just make it less sweet or more healthy. Sugar also adds moisture and too little will make the texture poor.
More liquid is good
Adding extra liquid does not necessarily make a cake more moist. If your ratios are wrong, you’re likely to end up with the wrong texture. It may not rise properly or it could be too dense. It may also sink in the middle.