During lockdown, like many of you, I’ve been on a baking spree. I’ve been making many different types of cakes and sweet treats to fill the infinite amount of time lockdown gave us at home, as well as perfecting my recipes. Here are my simple solutions to popular cake problems!
- Is your cake dense even when you creamed the butter and sugar properly?
You probably overmixed the batter. When adding the flour and eggs, only mix until just combined otherwise you’ll knock the air out that you just put in!
- Is your cake cooked on the top but still raw in the middle, and when you bake it more it just burns before fully baked in the middle?
You haven’t preheated the oven properly or your cake is too high in the oven. Make sure your oven is properly preheated and that you bake it on the middle shelf of the oven. If it still isn’t working even when you baked it correctly, it most likely just isn’t fully baked! Just bake it for a couple of extra minutes.
- Is your cake really dry?
Just add a couple of tablespoons of milk into the batter (seriously it makes all the difference). Also, make sure you use the correct sized eggs for the recipe! A small egg is almost half the size of a large egg so you may have to modify your quantities to make sure your using the correct ratios!
EXTRA TIP: Want your cake to cool quickly? Pop it in the freezer for half an hour! Do not put it in the fridge, this will dry out your cake as the fridge has no moisture!