Birthdays are a joyous time, and a great way of expressing your appreciation for a loved one is baking them a cake. On the one hand, baking is a fun activity that anyone can indulge in. But it’s also a science. One must pay clear attention to measurements, use correct ingredients, and bake at the right temperature for the right amount of time. It can be technical and intimidating. If you are still on your way to learning how to make cake, here are some hacks professional bakers swear by to make the process easy and fun. And of course, you’re sure to have a delicious cake at the end of the process.
Make sure that ingredients like butter, eggs and milk have been sitting out for a while. This initial period where you let the ingredients warm up a little will greatly affect the final product, since room temperature ingredients mix more evenly. This will ensure a smoother batter and eventually, a more evenly textured cake.
Use good quality non-stick pans for the baking process. Line it with parchment paper on the bottom and coat the sides with butter. Getting the baked cake out of the pan whole and unbroken is one of the trickiest parts of the baking process. After doing everything else right, you don’t want a wonky pan to spoil your cake.
If you’re creating a multi-layered cake, you’ll want to level them before you start stacking to ensure you’ve got a sturdy base, which can then hold more decorations and toppings. Use a long knife, cake leveler, or a piece of thread to ensure you’re swiping evenly throughout the cake and getting the bumpy top off. Flat surfaces not only make for better stacking but also lead to neater and more professional looking cakes. So even though it might seem a bit intimidating, don’t skip this step.
Brush the single or many layers of your cake with a simple syrup soak. You can make this by adding equal cups of sugar and water and boiling until the sugar has dissolved. Depending on the flavor of your cake, you can also add vanilla essence or citrus extracts for added flavor. Brushing your cake with the soak ensures that the cake stays moist and tastes fresh, giving it that melt-in-the-mouth texture.
To make sure your frosting is even and neat, place the cake on a turntable and use a spatula to achieve an even layer. Or, take a knife, first dipped in hot water and then dried, to level out the frosting. Remember to take your time with this step since a smooth coating makes all the difference to the eye. And don’t forget that handling frosting takes some practice, so be patient with yourself.
Another tricky aspect of baking is using fondant. Of course, it’s worth putting in the effort to learn it, because it allows for endless opportunities of decoration and self-expression. But it also takes some time to master. Lightly dust powdered sugar or cornstarch on a flat surface to prevent sticking, and then roll out your fondant on it. Once you’ve achieved the desired thickness, carefully pick it up, making sure your nails don’t break through it, and place it on the cake. Layer the cake with frosting first to ensure the fondant stays on.
When you don't want to compromise on having a colorful cake but also don't want to use artificial coloring, you can always make your own natural dyes. For instance, beet juice will make your batter red, spinach powder will give it a green tinge, carrot powder is a great orange agent, and turmeric lends a vibrant yellow. Don’t ever think you have to choose between health and fun!
Before you get to cutting the cake, make sure you’ve let it chill in the fridge for at least an hour. The detailed designs and decorations you’ve spent hours on will solidify better in place as the cake gets colder. This tip is also especially useful for bigger cakes, since it’s easier to cut through layers when they’re chilled.
But what you must always do, unfailingly, is enjoy every bit of the process. After all, what is made with love can never taste bad, isn’t it? With this piece of information, you no longer have to search for tips and tricks on how to make a cake and start your cake-baking journey confidently.