Cakes: Tips and Techniques Use this guide to make baking a cake, well, a piece of cake.

 Perfectly baked desserts are easier than you think. Try these simple tips for moist, tender cakes that rise to any occasion.

Lining a Cake Pan
What good is a delicious cake if it remains stuck in the pan? For smooth, easy removal, prep your pans properly. When a recipe calls for buttering and flouring, place a piece of parchment or waxed paper on the bottom of a pan (trace and cut it to fit). Coat the sides and bottom with softened butter, and then dust with flour, turning the pan on its side to get full coverage and tapping out the excess. For chocolate cakes, swap in cocoa powder for flour. Cakes baked in springform or decorative Bundt pans don't need the paper; just butter and flour (use a pastry brush to get butter into the crevices). The exceptions: Angel, chiffon and sponge cakes should go into clean, untreated pans, because they need to adhere to the sides in order to rise properly. For cupcakes, decorative preformed paper or foil liners are indispensable.

MeasuringImpeccably heated pastries are more straightforward than you might suspect. Attempt these basic hints for wet, delicate cakes that adapt to any situation.

Coating a Cake Pan

What benefit is a delectable cake assuming it stays trapped in the container? For smooth, simple evacuation, prep your dish appropriately. Whenever a formula calls for buttering and flouring, place a piece of material or waxed paper on the lower part of a dish (follow and slice it to fit). Cover the sides and base with mellowed margarine, and afterward dust with flour, turning the skillet on its side to get full inclusion and tapping out the abundance. For chocolate cakes, trade in cocoa powder for flour. Cakes heated in springform or ornamental Bundt skillet needn't bother with the paper; simply margarine and flour (utilize a cake brush to get spread into the cleft). The special cases: Angel, chiffon and wipe cakes ought to go into perfect, untreated skillet, since they need to stick to the sides to rise appropriately. For cupcakes, enlivening preformed paper or foil liners are vital.

Estimating

Exact estimating is the contrast between a light, sodden cake decorating a sticky, thick one. To appropriately quantify, you want three sorts of estimating instruments: a reasonable estimating cup with a spout for wet fixings, cups with level edges in graduated sizes for dry fixings and a bunch of estimating spoons. Most American baking plans measure fixings by volume, not weight. (For instance, a formula will call for 1 cup sugar rather than 8 ounces sugar.) If you become really energetic with regards to baking, think about putting resources into a scale. Weight estimations are the most dependable and are ordinarily utilized in cutting edge plans and worldwide cookbooks.

To gauge fluids: Set the rambled cup on a level counter, twist at the knees so you are at eye level with the lines on the cup and pour the fixing straight up to the line demonstrating the sum required. Remember: Liquid estimating cups regularly remember volume estimations for ounces - don't mistake them for weight estimations in ounces. A formula with weight estimations requires a scale.

To quantify dry fixings: Use the spoon-and-clear technique. Spoon the flour or other dry fixing into an estimating cup, filling it liberally over the edge of the cup. Then, at that point, run the rear of a blade over the edge to clear the overabundance back into the compartment. Try not to be enticed to scoop out the flour with the estimating cup. It will become compacted, giving you more flour than called for and delivering a thick, dry cake. Moreover, don't tap the filled cup on the counter, in light of the fact that the flour will settle. Assuming that you finish it off, you'll wind up with something over the top.

Filtering

Assuming the formula calls for "1 cup filtered flour," first filter the flour and afterward measure it. On the off chance that it calls for "1 cup flour, filtered," measure the flour by the spoon-and-clear strategy, then, at that point, filter it. It might appear to be inconspicuous, however in the cake world, it can have the effect among ethereal and heavy. A fine-network sifter is above and beyond for filtering. Remember that even flour marked as "presifted" on the bundle needs filtering. Prior to adding the wet fixings, utilize a race to combine as one your flour, salt and flavors to ensure they are equitably dispersed.

Carrying Ingredients to Temperature

The temperature and consistency of fixings can likewise improve - or obliterate - the surface of a cake. Numerous plans call for mellowed spread. Use it, particularly for creaming (see underneath). At the point when spread is mellowed, it is adequately flexible to beat however can keep up with its design so it can trap and hold air (the key to a soft cake). Margarine that is excessively cold and firm - or warm and slack - will not, bringing about a level or thick cake. How to get the right temp? Remove spread from the ice chest 45 minutes before you really want it. At the point when it's adequately delicate to hold a light thumbprint, you're all set. (Cutting it into pieces speeds things up.) You can likewise warm spread in a microwave on decreased power, however it's exceptionally simple to exaggerate and can cause lopsided softening, so use it just if all else fails. Eggs ought to likewise be at room temperature. Place them in a bowl of warm water for 5 minutes to warm them up.

Creaming

Cake plans frequently call for beating, or creaming, spread with sugar for quite a long time - now and again up to 10. Despite the fact that it tends to be enticing to stop this progression, especially while you're utilizing a hand blender, it's vital to stay with it. This beating is the place where the surface and construction of a cake is made. Air is an indispensable fixing in cakes, and it invests in some opportunity to appropriately fuse it into the hitter. As you beat, the margarine will ease up in shading and you should see it expansion in volume in the bowl.

Beating Eggs

Eggs ought to likewise be beaten until light and frothy. They ought to ease up in shading and fall in a thick strip when the blender is lifted out of the bowl. In the event that the formula calls for adding eggs each in turn, ensure every one is completely joined prior to adding the following.

Collapsing

While joining dry fixings into a player, it is significant not to overmix (one more reason for extreme cakes). The most effective way? Overlap rather than mix. How it's done: Use the expansive side of a silicone spatula, and drag it like a paddle traveling through water to suspend the dry fixings in the hitter. Turn the bowl routinely to ensure you unite the fixings uniformly. Utilize a similar procedure while consolidating beaten egg whites, whipped cream and other wet fixings that are light and breezy.

Baking

Permit no less than 20 minutes for your broiler to preheat; it's ideal to turn the stove on before you begin chipping away at your formula. Remember that broilers vary and each stove has problem areas. Your smartest choice for baking is to situate a rack in the focal point of the stove and pivot the place of your skillet mostly through after the cake has started to set. Opening the broiler entryway over and over again can make a cake fall, so utilize the window in your stove entryway to really take a look at the cake's advancement whenever the situation allows. Check for doneness 10 minutes before the formula recommends. For most plans, a cake is prepared when it begins pulling away from the sides of the dish and a toothpick embedded in the middle tells the truth.

Cooling

Cakes cool quicker and don't get spongy when set out on a rack. Pass on them in the prospects to 15 minutes prior to unmolding, then, at that point, put on a rack to cool totally prior to icing. Holy messenger, chiffon and wipe cakes ought to be left in the container to forestall falling.

Cutting Layers

To isolate a cake into layers, run a serrated blade softly around the border of the cake, denoting the line where to cut. Then, at that point, draw the blade through the cake decorating with a delicate sawing movement to slice it down the middle. For the off chance that the layers come out lopsided, set the thicker one on the base.

Putting away

Store unfrosted cakes, very much enveloped by plastic, at room temperature for 24 hours. Refrigerating cakes makes them old quicker, so for long haul stockpiling it's ideal to freeze them. Enclose the layers by cling wrap and afterward substantial foil to shield them from the chilly; let defrost in the cooler prior to icing. To store glazed cakes, keep at room temperature under a cake arch or enormous bowl except if the formula determines refrigeration. For cut cakes, press a piece of cling wrap against the presented surface to keep in dampness.

So when we set off to make our Do-everything Cake Batter, we needed to nail a genuinely expand upon-capable base. We needed you to be capable add flavors and surfaces without stressing over removing anything. We got innovative with blend ins, layering, and surprisingly a couple super-simple frosts - and we think this consideration brought about a few pretty fun cakes, assuming that we in all actuality do say so ourselves.

Get the itemized formula for Do-everything Cake Batter (and all its brilliant cycles) here, however here's an eye-popping taste of what will be hanging tight for you when the stove clock goes off. We trust it motivates you to conjure up your own forms as well - let us know as to whether you make something truly delightful. 😊

Reward: Cook this cake (blunder, cakes!) alongside us on the Food Network Kitchen application! Culinary maker Ali Clarke will walk you through the means and show exactly the way in which smart this cake is.

1. Vanilla Cake

This is the place where everything starts - a super-strong vanilla cake ideal for stacking and icing with anything that flavor frosting you like. Furthermore fittingly, it's additionally the fundamental structure block for every one of the accompanying varieties as well.

2. Chocolate Cake

Take the base cake player (past vanilla) and add unsweetened dull cocoa powder, softened clashing chocolate and prepared espresso (it carries additional profundity to the chocolate flavor). What's more the writing is on the wall - vanilla cake player transformed into a profoundly rich chocolate cake with just adding fixings, not removing them.

3. Confetti Cake

This may be the most seasoned stunt in the baking book, however it's a decent one - blend rainbow sprinkles into the base cake hitter to make it party-prepared. We added an additional a teaspoon of vanilla too to nail that nostalgic, birthday-cake flavor.

4. Raspberry Jam Swirl Cake

This next emphasis takes the base cake hitter and whirls jam into it. You could totally layer and glaze this cake (what a damp, show-halting cake that would be!), yet your companions will in any case go after seconds assuming you serve it exposed. We may very well prefer it better as such - it's downplayed and astounding. We picked raspberry jam here, however any flavor will do.

5. Lemon Poppyseed Cake

Alright, presently we're getting into the genuine shapeshifting. The base cake blend gets amped up with lemon zing, lemon juice, and poppyseeds. Additionally, while it's in the stove you can prepare a speedy coating - just lemon juice and confectioners' sugar. Sprinkle it over the cake after it's cooled, and you throw a tantrum for any spring party.

6. Espresso Cake

This current form's with regards to the layering - you start with the base hitter, yet sprinkle it with a streusel (flour, dim earthy colored sugar, cinnamon, margarine and somewhat salt). While it's baking, work up a coating with some maple syrup, water and confectioners' sugar. The outcome is a delicious creation that effectively equals any espresso cake formula - however is possible less advances

Accurate measuring is the difference between a light, moist cake and a gummy, dense one. To properly measure, you need three types of measuring tools: a clear measuring cup with a spout for wet ingredients, cups with flat rims in graduated sizes for dry ingredients and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight. (For example, a recipe will call for 1 cup sugar rather than 8 ounces sugar.) If you become truly passionate about baking, consider investing in a scale. Weight measurements are the most accurate and are commonly used in advanced recipes and international cookbooks.

To measure liquids: Set the spouted cup on a level counter, bend at the knees so you are at eye level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed. Keep in mind: Liquid measuring cups often include volume measurements in ounces — don't confuse them with weight measurements in ounces. A recipe with weight measurements requires a scale.

To measure dry ingredients: Use the spoon-and-sweep method. Spoon the flour or other dry ingredient into a measuring cup, filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container. Don't be tempted to scoop out the flour with the measuring cup. It will become compacted, giving you more flour than called for and producing a dense, dry cake. Likewise, don't tap the filled cup on the counter, because the flour will settle. If you top it off, you'll end up with too much.

Sifting
If the recipe calls for "1 cup sifted flour," first sift the flour and then measure it. If it calls for "1 cup flour, sifted," measure the flour by the spoon-and-sweep method, then sift it. It may seem subtle, but in the cake world, it can make the difference between ethereal and leaden. A fine-mesh strainer is more than adequate for sifting. Keep in mind that even flour labeled as "presifted" on the package needs sifting. Before adding the wet ingredients, use a whisk to mix together your flour, salt and spices to make sure they are evenly distributed.

Bringing Ingredients to Temperature
The temperature and consistency of ingredients can also improve — or destroy — the texture of a cake. Many recipes call for softened butter. Use it, especially for creaming (see below). When butter is softened, it is pliable enough to beat but can maintain its structure so it can trap and hold air (the secret to a fluffy cake). Butter that's too cold and firm — or warm and slack — won't, resulting in a flat or dense cake. How to get the right temp? Take butter out of the fridge 45 minutes before you need it. When it's soft enough to hold a light thumbprint, you're ready to go. (Cutting it into pieces speeds things up.) You can also warm butter in a microwave on reduced power, though it's very easy to overdo and can cause uneven melting, so use it only as a last resort. Eggs should also be at room temperature. Place them in a bowl of warm water for 5 minutes to warm them up.

Creaming
Cake recipes often call for beating, or creaming, butter with sugar for several minutes — sometimes up to 10. Although it can be tempting to cut this step short, particularly when you're using a hand mixer, it's important to stick with it. This beating is where the texture and structure of a cake is made. Air is a vital ingredient in cakes, and it takes time to properly incorporate it into the batter. As you beat, the butter will lighten in color and you should see it increase in volume in the bowl.

Beating Eggs
Eggs should also be beaten until light and foamy. They should lighten in color and fall in a thick ribbon when the beater is lifted out of the bowl. If the recipe calls for adding eggs one at a time, make sure each one is fully incorporated before adding the next.

Folding
When incorporating dry ingredients into a batter, it is important not to overmix (another cause of tough cakes). The best way? Fold instead of stir. Here's how: Use the broad side of a silicone spatula, and drag it like an oar moving through water to suspend the dry ingredients in the batter. Turn the bowl regularly to make sure you bring the ingredients together evenly. Use the same technique when incorporating beaten egg whites, whipped cream and other wet ingredients that are light and airy.

Baking
Allow at least 20 minutes for your oven to preheat; it's best to turn the oven on before you start working on your recipe. Keep in mind that ovens differ and every oven has hot spots. Your best bet for even baking is to position a rack in the center of the oven and rotate the position of your pans partway through after the cake has begun to set. Opening the oven door too often can make a cake fall, so use the window in your oven door to check the cake's progress when possible. Check for doneness 10 minutes before the recipe suggests. For most recipes, a cake is ready when it starts pulling away from the sides of the pan and a toothpick inserted in the center comes out clean.

Cooling
Cakes cool faster and don't get soggy when set out on a rack. Leave them in the pans for 10 to 15 minutes before unmolding, then place on a rack to cool completely before frosting. Angel, chiffon and sponge cakes should be left in the pan to prevent collapsing.

Cutting Layers
To divide a cake into layers, run a serrated knife lightly around the perimeter of the cake, marking the line where to cut. Then draw the knife through the cake with a gentle sawing motion to cut it in half. If the layers come out uneven, put the thicker one on the bottom.

Storing
Store unfrosted cakes, well wrapped in plastic, at room temperature for 24 hours. Refrigerating cakes causes them to stale faster, so for long-term storage it's best to freeze them. Wrap the layers in plastic wrap and then heavy-duty foil to protect them from the cold; let thaw in the refrigerator before frosting. To store frosted cakes, keep at room temperature under a cake dome or large bowl unless the recipe specifies refrigeration. For cut cakes, press a piece of plastic wrap against the exposed surface to keep in moisture.

So when we set out to create our Do-it-All Cake Batter, we wanted to nail a truly build-upon-able base. We wanted you to be able add flavors and textures without worrying about taking anything away. We got creative with mix-ins, layering, and even a couple super-easy glazes — and we think this tact resulted in some pretty fun cakes, if we do say so ourselves.

Get the detailed recipe for Do-it-All Cake Batter (and all its wonderful iterations) here, but here's an eye-popping taste of what will be waiting for you when the oven timer goes off. We hope it inspires you to dream up your own versions too — let us know if you create something really delicious. 😊

Bonus: Cook this cake (err, cakes!) along with us on the Food Network Kitchen app! Culinary producer Ali Clarke will walk you through the steps and demonstrate just how clever this cake is.

1. Vanilla Cake

This is where it all begins — a super-solid vanilla cake perfect for stacking and icing with whatever flavor frosting you like. And fittingly, it's also the essential building block for all the following variations too.

2. Chocolate Cake

Take the base cake batter (good ol' vanilla) and add unsweetened dark cocoa powder, melted bittersweet chocolate and brewed coffee (it brings extra depth to the chocolate flavor). And there you have it — vanilla cake batter morphed into a deeply rich chocolate cake with only adding ingredients, not taking them away.

3. Confetti Cake

This might be the oldest trick in the baking book, but it's a good one — mix rainbow sprinkles into the base cake batter to make it party-ready. We added an extra teaspoon of vanilla too to nail that nostalgic, birthday-cake flavor.

4. Raspberry Jam Swirl Cake

This next iteration takes the base cake batter and swirls jam into it. You could absolutely layer and frost this cake (what a moist, show-stopping cake that would be!), but your friends will still reach for seconds if you serve it naked. We might just like it better that way — it's understated and surprising. We chose raspberry jam here, but any flavor will do.

5. Lemon Poppyseed Cake

OK, now we're getting into the real shapeshifting. The base cake mixture gets amped up with lemon zest, lemon juice, and poppyseeds. Plus, while it's in the oven you can whip up a quick glaze — just lemon juice and confectioners' sugar. Drizzle it over the cake after it's cooled, and you've got a dessert fit for any spring party.

6. Coffee Cake

This version's all about the layering — you start with the base batter, but sprinkle it with a streusel (flour, dark brown sugar, cinnamon, butter and a little salt). While it's baking, stir up a glaze with some maple syrup, water and confectioners' sugar. The result is a tasty creation that easily rivals any coffee cake recipe — but is likely fewer steps!