How was your weekend? Ours was, well, crazy. But we like that. Crazy means loads of happy people with happy cakes. That’s what we love.
Down to business. Remember how we discussed never fail kitchen tips? Some small issues that can be the culprits for failed recipes, wasted time, and oh-so-annoyed-person-in-the-kitchen.
Often recipes are tested in a perfect atmosphere (i.e. temperature, correct kitchen gadgets, expensive perfect ingredients, loads of time and expertise). Now, that’s absolutely great for the people doing the testing but unfortunately not our reality. We live around the world in high or low altitudes, humid or dry climates and all these variables affect the cooking/baking time and temperature.
Firstly, make sure you preheat the oven to the temperature before putting in the cake, cupcakes or cookies.
Secondly, don’t trust how long a recipe says it should take. Always set the time for between 5-10 minutes less than the recipe suggests. Always better to be safe than sorry.
If you’re concerned that a cake will not cook properly, you can always lower the temperature and turn the pan every 10-15 minutes until it is done. Raising the temperature will just burn the outside while leaving the inside underdone. Big no no. It may seem like a quick solution, especially if you have a surprise visitor coming in 20 minutes. 20 minutes?! Yes. But still, don’t cut corners while baking your cake. You want to please 🙂
To test the cake or cupcakes are baked insert a toothpick. No what? If it comes out clean, has a few DRY crumbs or when pushed in gently it springs back – the cake is done. Presto! You did it.
NOTE: some recipes will specifically tell you that it is ok to have some batter on the toothpick and that it will set while cooling. Unless that is specified follow the instructions above.
Do you have more kitchen concerns? Post your question bellow!