20
Cooking tips for cakes and bread
o Heat the oven for at least 15 minutes before you start cooking
bread or cakes.
o Do not open the door during baking because the cold air will stop
the yeast from rising.
o When the cake is cooked turn the oven off and leave it in for about
10 minutes.
o Do not use the enamelled baking tray or drip pan to cook cakes in.
o To test if a cake is cooked, about 5 minutes before the end of
cooking time, put a cake tester or skewer in the highest part of the
cake. If it comes out clean, the cake is cooked.
o If the cake sinks, next time use less liquid or lower the temperature
by 10°C.
o If the cake is too dry, make some tiny holes with a toothpick and
pour some drops of fruit juice or spirits on it. The next time,
increase the temperature by 10°C and set a shorter cooking time.
o If the cake is too dark on top next time put the cake on a lower
shelf and cook it at a lower temperature for longer.
o If the top of the cake is burnt, cut off the burnt layer and cover with
sugar or decorate with cream, jam and confectioner’s cream.
o If the cake is too dark underneath next time place it on a higher
shelf and cook it at a lower temperature.
o If the cake or bread is cooked nicely outside but is still uncooked
inside, next time use less liquid and cook at a lower temperature for
longer.
o If the cake will not come out of the tin, slide a knife around the
edges, place a damp cloth over the cake and turn the tin upside
down. Next time, grease the tin well and sprinkle with flour or
bread crumbs.
o If the biscuits will not come away from the baking tray, put the tray
back in the oven for a while and lift the biscuits up before they cool.
The next time use a sheet of baking parchment to prevent this
happening again.
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