Cakes

Cakes

No matter what occasion you’re celebrating, these tips and tricks will help your cake bake up just right.

Choosing Flour

Choosing Flour
For tender cakes, you want a fine-textured flour – like Robin Hood® Best for Cake & Pastry flour. This will help you make a high rising and light textured cake.

Preparing Pans

Preparing Pans
Before starting your recipe, get your pans ready. Use shortening or oil, like Crisco®, butter, or non-stick spray to grease the pan.

Room Temperature Ingredients

Room Temperature Ingredients
If your ingredients are cold, your batter may look curdled. It will come together when baking, but next time take your eggs, butter and any other chilled ingredients out of the fridge about an hour before making your cake. You’ll get the best cake volume when your ingredients are at room temperature.

Creaming Butter and Sugar

Creaming Butter and Sugar
Many cake recipes start off by asking you to cream together butter with sugar. Take butter out of the refrigerator about an hour before baking so it will be nice and soft. This will make it easier for the sugar to mix in with the butter.

Creaming butter and sugar adds air to the batter, increasing volume to help better incorporate the flour. This will make your cake bake up light textured and fluffy.

Mixing Eggs

Mixing Eggs
When your cake recipe calls for eggs, add them one at a time and make sure each one is fully mixed in before adding the next. This will help give your cake an even texture.

Sifting Ingredients

Sifting Ingredients
To keep your cake light textured, sift all your dry ingredients using a fine mesh sieve before incorporating them into the batter.

Adding Wet and Dry Ingredients

Adding Wet and Dry Ingredients
Alternate adding your wet and dry ingredients, mixing one in before adding the other. Always start and finish with the dry ingredients. This will make your cake moist and light textured.

Adding Heavy Ingredients

Adding Heavy Ingredients
Dried fruit and nuts will sink in cake batters that are not stiff enough to suspend them. Chopping them finely will help keep them from sinking.

Removing Air Bubbles

Removing Air Bubbles
Unless your cake has a delicate texture (like angel food or sponge), or a lot of heavy ingredients (like fruit or nuts), tap your pan on the counter to remove any air bubbles before baking.

Baking with Even Heat Distribution

Baking with Even Heat Distribution
Bake your cake on the middle rack to help it cook evenly. Baking it on a lower or upper rack can cause either the bottom or top to cook too quickly. Also, cake pans should not touch each other or the sides of the oven during baking.

Removing Your Cake from the Pan

Removing Your Cake from the Pan
After taking your cake out of the oven, let it cool in the pan on a wire rack for 5-10 minutes. To remove it from the pan, run a knife around the pan to loosen the cake. Once you’ve removed it, turn the cake top side up and let it cool completely.

Icing Cakes

Icing Cakes
Always wait until your cake is fully cooled before icing. If the cake is still warm, your icing may melt and slide right off your cake.

Try applying a crumb coat to the cake first, which is a thin layer of icing. It binds with the cake’s crumbs to form a kind of glue that will help keep your final layer of icing smooth.

Inverting Pans (chiffon / angel food)

Inverting Pans (chiffon / angel food)
When making a cake in a tube pan (angel food cake or chiffon), invert the cake after baking by placing it on top of a bottle, upside down. This will keep the cake from falling as it cools.

Folding In Egg Whites

Folding In Egg Whites
In cake recipes that call for beaten egg whites to be folded into a batter, use a spatula to gently lift the mixture from the bottom, up and over. This will prevent your batter from deflating.

Cake Doneness

Cake Doneness
Your cake is done when a toothpick inserted in the centre comes out clean.

Splitting a Cake into Layers

Splitting a Cake into Layers
When splitting a cake into layers, slice into the cake about 1/3 of the way. Then, slowly turn the cake while slicing in the same position.

Freezing Cakes

Freezing Cakes
Make sure your cake is cool, wrap it well with plastic wrap, then package it in a freezer bag. Be sure to remove all the air before sealing.

Making Cupcakes

Making Cupcakes
Use your favourite cake recipes to make delicious cupcakes. A recipe with enough batter for an 8” (22cm) or 9” (23cm) layer cake will make:

24 regular size cupcakes – Bake at 350°F (180°C) for 20-22 minutes or until a toothpick inserted in centre of cupcake comes out clean.

70 mini cupcakes – Bake at 350°F (180°C) for 10-12 minutes or until a toothpick inserted in centre of cupcake comes out clean.

Cupcakes freeze very well, so it’s ok to make a few extras to have on hand. They can be frozen with or without icing.

Place foil liners in your cupcake pans to add an extra touch of elegance.

Looking for more tips or baking advice? Ask the Robin Hood Community for help!

The community is the place for bakers to get together, talk about baking successes, ask questions and share pictures of their latest treats.