Directions: |
Directions:Check that your leavening agents are fresh
How To Test If Baking Soda or Baking Powder Is Expired
What You Need
Baking powder or baking soda
Measuring cup
Hot tap water
1/4 teaspoon measuring spoon
White or apple cider vinegar (if testing baking soda)
Instructions
Measure out the water: Measure out 1/2 cup of hot tap water.
Add vinegar: Baking soda needs an acid to get a reaction, so add 1/4 teaspoon of a simple vinegar like white or apple cider vinegar to the water if you're testing baking soda. If you are testing baking powder, you do not need to add any vinegar.
Add baking soda or baking powder: Add 1/4 teaspoon of the baking soda or baking powder.
Look for fizzing! After you add the baking soda or baking powder, look for an immediate bubbling or fizzing reaction. If it happens, your baking soda or baking powder is still good! If you see no bubbling, it's time get replacements.
Take the time to preheat the oven
Some ovens preheat in just minutes. Some take a ridiculous 30 minutes! Know thy oven. Know it even better by dangling an oven thermometer from one of your baking racks. Finally, you’ll know for sure that the temperature on the oven dial matches the temperature inside. While you’re at it, make sure your oven rack is centered for even baking.
Actually wait for your ingredients to come to room temperature
You know those recipes that call for room temperature eggs and butter? Stop ignoring them. You’ll be glad later when that smooth batter becomes a moist cake with a tender crumb.
Don’t overmix your batter
You wanted to be thorough, you say. Well, sadly, your cake can easily fall victim to your good intentions. Overmixing the batter (easy to do with a stand mixer, especially) can incorporate too much air and result in a fallen cake as it cools later on. It’s all about a light hand. Think gentle.
…but don’t undermix your batter, either
Not enough of a good thing can also cause drama: unintentional swirls of flour or sugar, nuts and raisins playing refusing to play with the wet ingredients, butter blobs. You’ll know your batter’s in a good place when nearly all the flour is absorbed.
Definitely grease, flour, and/or line your baking pans with parchment, per your recipe
Nope, nope, nope: Don’t fill your pan to the brim
Fill your cake pan(s) no more than halfway (unless the recipe says otherwise). Why? This helps ensure your cake will rise evenly rather than overflow into your oven like a cake batter volcano. Check our handy Baking Pan Conversion Chart for more tips on volume.
Smooth the top and tap the pan. Take your spatula and smooth the batter for your best shot at an even cake. Tap the pan against your countertop (tap-tap-tap-tap) to scare away any last few little air bubbles trapped within.
Resist the urge to open the oven and check your masterpiece every five minutes
You know why? You’re letting out all the hot air and temperature fluctuations make for an unhappy, uneven cake (or, worse, Total Cake Collapse, which hey, could make a good band name for a bunch of bakers). Resist until the last few minutes of baking when you should…
…But remember to check for doneness
Poke a wooden toothpick into the center of your cake about five minutes before its suggested baking time comes to an end. if it comes out clean or with just a few crumbs stuck to it, it’s time to pull your cake from the oven. Batter on the toothpick? Let it keep baking. Out of toothpicks? Use a dry spaghetti noodle.
WAIT until your cake cools before you frost it
Yes, this means you! Build adequate time in your day for this by counting backward from when you want to slice into the cake. Allow for at least one hour for your cake to completely cool before you frost it so that it goes on smooth and doesn’t tear blobs of cake along with it—it’s just not a good look.
And if all else fails…
Crumble up your cake and make trifle!
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This recipe for Little Ways To Take Your Cake From Good To Great is from