My cakes never rise enough.....?!
I like to bake to relieve stress, but I end up more stressed when my cakes dont rise and stick to the tin!. I grease the tin with butter and I have one of those with an open bottom so the side come off fine, but it sticks to the bottom!. also my cakes only rise about 2 cm rather than up to the size of the tin!.
What am I doing wrong!? What should I do!?Www@FoodAQ@Com
What am I doing wrong!? What should I do!?Www@FoodAQ@Com
Answers:
Dead easy - no need to stress at all!
To stop the cake sticking on the bottom drop the tin onto a sheet of parchement paper and trace the base onto the paper!.
Cut it out, spray the bottom and drop the cut out parchement ontop!. The spray makes it stick nicely and stops it moving around too much!. Then, when the cake is cooked, you simply flip it over and peel the paper off!. It leaves a gorgeous even base!.
The secret to great baking and what I teach all the trainee's who come through my pastry kitchen, is simple:
Whip the living daylights out of the ingredients!! So if your recipe tells you to whip the butter and sugar, or egg and sugar etc!. put it in the mixer and simply walk away!. It should grow about 3 or 4 times in volume and be thick and gorgeous!. I usually put them in the mixer, switch it on and while it's whisking, weigh out my other ingredients, prep the cake tins etc!.
That, and obviously, adding the baking powder etc which I'm sure you've already thought of!!
Oh, and check that you're not using too big a size tin for the amount of mixture you are making!.
Baking is fabulous, keep at it
Www@FoodAQ@Com
To stop the cake sticking on the bottom drop the tin onto a sheet of parchement paper and trace the base onto the paper!.
Cut it out, spray the bottom and drop the cut out parchement ontop!. The spray makes it stick nicely and stops it moving around too much!. Then, when the cake is cooked, you simply flip it over and peel the paper off!. It leaves a gorgeous even base!.
The secret to great baking and what I teach all the trainee's who come through my pastry kitchen, is simple:
Whip the living daylights out of the ingredients!! So if your recipe tells you to whip the butter and sugar, or egg and sugar etc!. put it in the mixer and simply walk away!. It should grow about 3 or 4 times in volume and be thick and gorgeous!. I usually put them in the mixer, switch it on and while it's whisking, weigh out my other ingredients, prep the cake tins etc!.
That, and obviously, adding the baking powder etc which I'm sure you've already thought of!!
Oh, and check that you're not using too big a size tin for the amount of mixture you are making!.
Baking is fabulous, keep at it
Www@FoodAQ@Com
i know what your doing wrong, it should be one of these problems other than that i really dont know!.
1) the eggs your putting in the cake should always be in room temperature, getting them from the fridge and then mixing it with the cake mix always stops it from rising because of the different temperature of all the ingerdients in the mixture, whenever your baking everything should be in room temperature even the milk you put in!.
2) instead of just greasing the tin with butter, place baking paper then grease the tin with butter!.
3) try putting a bit more baking powder then you used to
Www@FoodAQ@Com
1) the eggs your putting in the cake should always be in room temperature, getting them from the fridge and then mixing it with the cake mix always stops it from rising because of the different temperature of all the ingerdients in the mixture, whenever your baking everything should be in room temperature even the milk you put in!.
2) instead of just greasing the tin with butter, place baking paper then grease the tin with butter!.
3) try putting a bit more baking powder then you used to
Www@FoodAQ@Com
You need to grease and flour the tin, not just grease, to keep the cake from sticking to the bottom of the pan!.
Several things could be contributing to the cake not rising like it should:
- If you made the cake from scratch, how old is your baking powder!? Baking powder loses its effectiveness when it gets old!.
- Did you follow the recipe directions!?
- How long did you beat batter!?
- If you used a mix, did you follow package instructions!?
- How big is the tin you bake in and how much batter do you put in it!? If you don't have enough batter in the pan, the cake will look like it didn't raise enough!.
- What oven temperature did you use!?
- Did you move pan before the cake was done!? If you move the pan while the cake is starting to bake, but before it sets up well, the cake will almost always fall!.
I hope this helps!.Www@FoodAQ@Com
Several things could be contributing to the cake not rising like it should:
- If you made the cake from scratch, how old is your baking powder!? Baking powder loses its effectiveness when it gets old!.
- Did you follow the recipe directions!?
- How long did you beat batter!?
- If you used a mix, did you follow package instructions!?
- How big is the tin you bake in and how much batter do you put in it!? If you don't have enough batter in the pan, the cake will look like it didn't raise enough!.
- What oven temperature did you use!?
- Did you move pan before the cake was done!? If you move the pan while the cake is starting to bake, but before it sets up well, the cake will almost always fall!.
I hope this helps!.Www@FoodAQ@Com
Some good replies above!. I'll just add that I always line the whole pan (bottom and sides) with parchment paper!. Then there's no need to grease or dust at all!.
Could you perhaps be using baking powder instead of baking soda (bicarbonate of soda)!? Just a thought!.
also, a tip I read once is that the mixture needs to go straight in the oven and not stand around beforehand, otherwise the rising ingredients may be affected!.
(I always use eggs straight from the fridge but beat them well before adding)!.Www@FoodAQ@Com
Could you perhaps be using baking powder instead of baking soda (bicarbonate of soda)!? Just a thought!.
also, a tip I read once is that the mixture needs to go straight in the oven and not stand around beforehand, otherwise the rising ingredients may be affected!.
(I always use eggs straight from the fridge but beat them well before adding)!.Www@FoodAQ@Com
I know it's easier said than done, but don't open the door constantly as it makes the cakes soggy and so they will not rise!. Keep the cakes in the oven at the appropriate temperature and keep the door closed until the time you are supposed to leave them in for has lapsed!.
Happy cake making!
:) x
Www@FoodAQ@Com
Happy cake making!
:) x
Www@FoodAQ@Com
use grease proof paper instead of butter
also try and get the paper off the cake as soon as possible
you need air in a cake to get it to rise
use a electrical whisk and whisk for a good few minuets
also when adding egg whisk that with the whisk also until light and fluffy before you add itWww@FoodAQ@Com
also try and get the paper off the cake as soon as possible
you need air in a cake to get it to rise
use a electrical whisk and whisk for a good few minuets
also when adding egg whisk that with the whisk also until light and fluffy before you add itWww@FoodAQ@Com
Make sure you're measuring the correct amount of self raising flour or baking powder, and that you're mixing/folding it all together properly!. And don't open the oven door while it's baking as it will sink in the middleWww@FoodAQ@Com
First line the cake tin bottom with baking parchment and then grease it with butter and dust it with flour!.
Butter and dust the sides of the cake tin!.
Make sure you are using baking powder!.
Don't have your oven too hot!.Www@FoodAQ@Com
Butter and dust the sides of the cake tin!.
Make sure you are using baking powder!.
Don't have your oven too hot!.Www@FoodAQ@Com
its cheating a bit, but a teaspoon of baking powder adn or a small amout of bicarb of soda will help it rise!.
Www@FoodAQ@Com
Www@FoodAQ@Com
Try putting a teaspoon of baking powder in with your floor,
I grease my tin's with flora white, as well as baking with it!.
Good luck & Happy Baking!.Www@FoodAQ@Com
I grease my tin's with flora white, as well as baking with it!.
Good luck & Happy Baking!.Www@FoodAQ@Com
I can't even cook toast sorryWww@FoodAQ@Com