Best Cake Volume

Ingredients should be kept at room temperature to achieve the best cake volume.

Bake cakes on the middle oven rack.

Creamed Mixtures

Often a creamed mixture of butter, eggs and sugar will look curdled but this will correct itself once the flour is added.

Easy Slicing

For easy slicing and the best flavour, fruit cakes should be made at least four weeks in advance then wrapped and stored in the refrigerator. Cut cold cake with a sharp, thin, non-serrated knife.

Frosting Cakes

Do not frost cakes until they are completely cool.

Proper Heat Distribution

For proper heat distribution, cake pans should not touch each other or the sides of the oven during baking.

Quick Cake Decoration

For a quick cake decoration, place a large doily over cake then sprinkle with icing sugar. Remove doily gently.

Raisins, Nuts & Candied Fruit

Raisins, nuts and candied fruit will sink in cake batters that are not stiff enough to suspend them. Chopping them finely will help keep them suspended in the batter.

Removing Air Bubbles

Bang most cake pans firmly against the counter top in order to eliminate any large air bubbles which may have formed in the batter. Do not do this with Angel Food Cake, Sponge Cake, or cakes with a lot of fruit or nuts in them.