- Keeping an apple in the holder with the cake will help to keep the cake moist.
- Use an electric mixer and beat the ingredients together extremely well.
- Insert a toothpick into the center of the cake to see if it is done. If the toothpick comes out clean and dry, the cake is done. I usually stick 2-3 of them into the cake in different places around the center area, just to be sure. If the cake is taken from the oven before it has cooked completely, it will fall flat and sink as it cools.
- A cake that is overcooked, even by a few minutes, will be dry, so watch it carefully at the end.
- Wait until the cake has cooled completely before putting the frosting on. Frosting will melt and run off the cake if the cake is still a little warm. If you are making a layer cake, it will take the upper layer with it.
- Make certain that your oven is calibrated properly. Most electric ovens get hotter over time so that they are baking at about 375F when you put the dial on 350F. If you are mechanically inclined you can fool around with the thermostat inside the oven and adjust it in the right direction a tiny bit. We do this when we get another oven or when our oven is obviously too hot. You will need a good digital or oven thermometer to do this and it takes time. Adjust the thermostat in the oven a tiny bit, then turn the oven on until the light goes out. Use the thermometer to test the temperature in the oven when the light goes off, adjusting the oven thermostat slightly, over and over again until you get it exactly right. It could take an entire day to calibrate your oven, but it’s worth it! It makes a huge difference in baking to have the oven at the right temperature. It should be a few years before it needs it again, if ever.
Categories: Tips & Tricks
Submitted by: runningtrails on February 14, 2011