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Ensure you don’t overfill your pans. The cake batter needs space to rise and expand. If you fill them too much, you’ll end up with an undercooked or domed cake. A good rule of thumb is to only fill to the ⅔ mark. Bookish Bakes
Don’t overmix the batter – this is a cardinal rule of cake baking. Once you add the flour/dry ingredients, be very gentle and only mix until everything is incorporated. More often than not, some lumps in the batter are okay. You’ll get a much lighter cake because you aren’t overworking the gluten. Bookish Bakes
If the recipe says to sift the dry ingredients, do it. Sifting can be very important to the overall texture and crumb of a cake. Bookish Bakes
Use sea salt, not iodised table salt. The difference in flavour is insane. Don’t believe me? Buy both and do a little taste test!
Use a drop of oil (coconut or vegetable) to thin out melted chocolate before coating treats. It makes it so much easier and keeps the chocolate smooth and shiny.
If you’re making whipped cream, chill everything beforehand. The glass bowl, the whisk/beaters, and the cream itself should be cold to help speed up the whipping process. Always whip cream by hand, especially if you struggle with over-whipping. It’s much easier to stop at the right ‘peak’, if you can feel the cream versus trying […]