evenly and at the right temperature as soon as it goes into the oven.
2. Always grease or line your baking pan or cake tin with greaseproof
paper. This prevents the cake from sticking and burning. 3. Use good
quality non-stick pans as they ensure even distribution of heat across
the surface and require little preparation before filling with the
cake mix. Loose-bottom tins are particularly useful. 4. Bring all cold
ingredients such as butter and eggs to room temperature before use for
best results. 5. Pour the prepared cake mix into the centre of the pan
and spread the surface evenly with a knife or the back of a spoon.
Gently knock the pan to remove any surface air bubbles. 6. Never fill
a cake tin more than half full. 7. Place your cake tin in the centre
of the oven as this will ensure good circulation of air around the tin
during cooking. 8. Always allow at least half to ¾ of the cooking time
to elapse before opening the oven door to check on your cake. Any
earlier and the cake will sink. 9. As the temperature of oven makes
varies, always check the cake up to 10 minutes before the time given
in the recipe. Remove it from the oven if it is done, if not leave in
for 2 to 5 minute intervals at a time, checking after each interval.
10. To check if a cake is cooked, insert a skewer or cocktail stick
(or even a piece of raw spaghetti) into the centre. If it comes out
clean, the cake is done, if it has food stuck to it, continue to cook
the cake for a few minutes more and repeat the process. 11. Always
cool your cake in the tin on a wire rack for 10 minutes before
removing from the tin. 12. To remove the cake easily from a
loose-bottomed tin, place on a tin can or jar and press the side of
the tin downwards. This allows easy removal of the base (and cake)
from the sides of the tin. 13. To remove a cake from a solid tin, run
a knife around the outside of the cake then place a plate over the tin
and invert it. The cake should come out cleanly. If not, you can out
it back into the oven for a couple of minutes to melt the grease and
it should then be easier to release from the tin. 14. Always ensure
the cake is completely cool before handling or decorating it to avoid
crumbling, breakage or movement of the cake. 15. If your cake is
particularly rounded or uneven, level it off with a sharp knife before
decorating. 16. To prevent your cake sticking to the plate or board,
dust the surface with icing sugar. 17. Use a clean pastry brush to
clean away any crumbs from the top and sides of your cake before
decorating to help ensure a clean surface. 18. When using two fillings
such as jam and cream, spread each one on a different half of the cake
and then sandwich together. 19. To cleanly cut through an iced cake,
dip your knife in water to stop the icing and cake from sticking. 20.
If you are not ready to decorate your cake, wrap in cling film and
leave in the fridge overnight or place in the freezer until needed.
Most cakes can be frozen for up to 3 months.
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