Oven rack placement
The best spot for baking cakes and pies is in the middle, unless you’re making angel food or chiffon cake, which are baked in tall pans and rise quite a bit. Place them on a rack one notch below the middle spot.
Preparing cake pans
For regularly shaped pans (round, square or rectangle), line the bottom with parchment paper (not wax paper, which tends to tear) and grease the sides. Pans for angel food cake, chiffon cake or genoise (sponge cake) should not be greased. For irregularly shaped pans (like Bundt pans), grease the entire pan or spray with vegetable oil, then dust with flour (or cocoa, if your cake is chocolate).
Why cakes turn out pale and flat
A too-cool oven is usually the culprit. The batter remains liquid for too long, loses its air bubbles and doesn’t get hot enough to brown on the surface, resulting in a flat cake. Buy an oven thermometer and rely on its reading rather than on your oven’s built-in thermostat.
Using unsalted vs. salted butter
Don’t use salted butter for icing or buttercream recipes, but it works for batters, pie crusts and caramels. However, if you’re using salted butter and the recipe calls for additional salt, omit it completely.
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What causes cake cracks
There are a few possible explanations:
- A too-hot oven. Double-check the temperature with an oven thermometer.
- Too much batter in the pan. Avoid filling pans to more than two-thirds capacity.
- Overworked batter. Avoid overmixing once the flour is added.
- Too much flour. Be sure to measure correctly.
What causes a cake centre to fall
Underbaking, most likely. Use the cooking time outlined in recipes as a general guide rather than a rule of thumb. To check for doneness, use a toothpick (it should come out clean), look for visual cues (the cake is golden and starting to pull away from the sides of the pan), and touch the surface (it should spring back when you press it lightly).
Doubling a cake recipe
Doing so is too risky with angel food cake, chiffon cake or genoise, but it will work well for simple butter-based cake recipes like classic chocolate or vanilla. If you double the number of same-size pans, the baking time remains the same (just be careful not to overcrowd the oven). If you switch to a larger pan, the trick is to make sure to double the pan’s area. For example, an 8-inch round pan (50 square inches) should be replaced by a pan of about 100 square inches, such as a 10-inch square pan or a 13 x 9-inch rectangular pan. That way, the depth of the batter will be the same as indicated in the original recipe. The baking time will be a little bit longer.
Using a larger pan than a recipe calls for
It’s possible to do so, but keep in mind that since the batter is less deep, it will require a bit less time to bake and the finished cake will not be as thick. How much less time? It depends on the type of cake and the volume of the batter you started with. Start checking about 10 minutes before the recipe’s recommended end time, and extend as required.
Avoiding soggy pie crusts
Use glass or dark metal pie plates instead of disposable aluminum ones. They transfer heat better. Place a dark baking sheet or, even better, a pizza stone on the bottom rack while you’re preheating the oven. Place the pies directly on the sheet or stone and cook as usual. Success guaranteed!
PIES & TARTS
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Storing buttercream and ganache
In an airtight container with plastic wrap or parchment paper pressed directly on top, followed by the lid, they will keep for up to two weeks in the refrigerator, or three months in the freezer. Let them reach room temperature before using.
Storing whipped cream
Whipped cream can be kept refrigerated in a covered bowl for several hours. If it separates, simply re-whip the cream until it is fluffy again before serving.
Looking for more tips and tricks for a successful holiday feast? Be sure to check out our handy guide:
