Brief Summary
This video provides five key tips for beginner bakers to prevent cakes from cracking. The tips include preheating the oven properly, using the correct cake tin size, avoiding overmixing the batter, not opening the oven door during baking, and allowing the cake to cool completely before frosting.
- Preheat the oven properly
- Use the right cake tin size
- Avoid overmixing the cake batter
- Do not open the oven door during baking
- Cool the cake completely before frosting
Properly Preheat Your Oven
Cakes often crack because the oven isn't hot enough when the cake is placed inside. It's important to preheat the oven to the temperature specified in the recipe before baking. This ensures the cake cooks evenly and prevents cracking due to uneven heat distribution.
Use the Right Cake Tin Size
Using the correct cake tin size is crucial for preventing cracks. If the tin is too small, the cake will rise too quickly and crack. If the tin is too large, the cake may become thin and not cook properly. Always use the cake tin size specified in the recipe to ensure proper baking.
Avoid Overmixing Your Cake Batter
Overmixing the cake batter can lead to the development of excessive air bubbles, causing the cake to rise too quickly and crack. Mix the batter until it is just combined, smooth, and lump-free. This prevents the formation of too much air, which can lead to cracking.
Avoid Opening the Oven Door During Baking
Opening the oven door while the cake is baking can cause a sudden drop in temperature, leading to cracks. Only open the oven door when necessary, such as to check if the cake is done. Maintaining a consistent temperature is essential for preventing cracks.
Cool the Cake Completely Before Frosting
Allowing the cake to cool completely before frosting is important to prevent cracks. After removing the cake from the oven, let it sit in the pan for 5-10 minutes before unmolding it. Cooling the cake slowly and completely helps avoid developing cracks.