10 Tips to Baking a Cake From Scratch
Did you know that baking a cake from scratch is simple, easy, and effortless? And yet, baking is a science and each ingredient plays an important role and has the ability to alter the end product. Hence, it requires a specific process and procedure that we must follow to get the best results. Here are 10 tips for successfully baking a cake from scratch. Also included is a recipe and step-by-step instructions to guide you through.
Debunking the Myth of Baking from Scratch
The truth is, baking a cake from scratch is easy. It really is. I think the real problem is that people perceive it is hard. Otherwise, why would there be so many box-mixes out there? Right? NO!! I don't use box mixes, and yet I can't think of how it would be any easier than baking a cake from scratch.
First of all, let's look at the ingredients in a basic cake - butter, sugar, flour, baking powder, and milk. I bet these are ingredients you already have on hand. So, the box mix is an extra ingredient that you need to buy. So how it is easier? I'd love to hear from those of you that love using box mixes in the comments below.
Start with a Simple Recipe
The simplest recipe on this blog is my one-bowl vanilla or chocolate recipe (pictured below). It is literally dumping all the above five ingredients in a bowl, giving it a mix, pouring it into a cake pan, and then into the oven. Bake for 30 minutes, and voila! That is baking a cake from scratch. So, isn't that easy?
Now, don't get me wrong, I have nothing against using a box mix. Use it, if that is what you fancy. And yet, do it because you want to, not because you think baking from scratch is hard.
I want to take every opportunity I have to show you that baking a cake from scratch is not hard. And if possible, to get you to bake one, at least once. I baked my first cake when I was not even 10 years old. So, if a 10-year-old can do it, how hard can it be? Right?
Taking it to the Next Level
While baking a cake from scratch is easy, as you advance into baking you want to take those basic ingredients one step further. And this requires some additional knowledge. Because, after all, baking is a science.
There is a whole encyclopedia about baking. With instructions on what you must do, and what you must not do. And rightfully so. Since there is nothing worse than spending an hour baking only to remove a flat or under-baked, and sometimes over baked cake from the oven.
I am very grateful to have had a mother who taught me the basics of baking. Both my grandmother and mother were excellent bakers and cooks. And I am truly fortunate to have it in my blood. I love baking and cooking so much that over the years I have created many of my own recipes and shared them with family, friends, and now, here on my blog.
Did you know that I have more than 30 layer cake recipes? I also have many coffee/bundt/loaf cake recipes on this blog. And all of these are baked from scratch.
10 tips to Successfully Baking a cake from Scratch
I - Weigh the ingredients
Always measure the ingredients properly. And the best way to do that is to use weight measure no volume.
If it says one cup, then use one cup, not a few tablespoons more or less. It makes a difference.
For example – a few tablespoons of extra flour can make your cake dense, and crack on top. While a few tablespoons less can cause the cake to sink.
I also have a post that explains the advantages of - measuring ingredients by weight and volume in more detail.
II - The temperature of your ingredients
Make sure your butter is room temperature, and yet not melted unless the recipe specifies.
- Butter - If the butter is not room temperature it will not cream well with the sugar and will stay lumpy.
- Eggs - Start with room temperature. This will help them combine well with the rest of the ingredients and not give you a curdled batter. Tip - If you need to separate eggs, separate them when they are still cold. The egg yolk won't crack.
- Sugar - Use fine grain sugar that will cream well. Since coarse granulated sugar takes longer to cream and ends up staying grainy.
Tip - If you cannot find fine grain sugar just pulse the coarse grain sugar in a food processor for a few seconds.
III - Over-mixing and Under-mixing
I know this is very confusing. What does it mean? How do I know when it’s enough?
Most recipes will tell you how long to mix. And yet, if you’re still not comfortable, use a kitchen timer. (I do it all the time, mostly because I’m multitasking).
Most cakes have a simple formula – cream the butter and sugar and you will know when this it's done. Because it will appear light, fluffy and creamy. (Usually about 2 to 3 minutes.) You see this in the recipe images below. That is well creamed. The butter gets lighter, and the sugar is almost melted with a slight graininess.
Also, most recipes say to add eggs one at a time and incorporate each egg well. What it means is - add each egg at about 20-sec intervals, combine the first until there is no yellow visible, then add the next. It is important to mix the eggs well as this can give your finished cake that light and airy texture we all love. (I explained this above).
Adding the dry and wet ingredients
Next, add the dry and wet ingredients. Always alternate the dry and wet, starting with the dry and ending with the dry. It is important to stir until they are incorporated completely.
In most traditional cakes this is how the cake batter would look. Some batters, such as chocolate cake batters, have more liquid. And yet, the batter should still be smooth without any lumps or trace of flour.
You can do this by hand or use the mixer on low. Here is where you do not want to over-mix and activate the gluten in the flour. ( I explained gluten below under ingredients).
And, fill your pan 2/3 full leaving enough room for the cake to rise. If your pan is not lined, at least grease and flour it, so the cake will be released. If you grease but don't flour the pan it does affect the rise of your cake.
IV - Temperature of the oven
I know most professionals recommend buying an oven thermometer. It is a great investment. (see the one I use below under tools). Having said that, If you do not own one, then keep track of your oven. For example, if your recipe says to cook for 20 minutes, and your cake is done in 15 or 30 minutes, you can estimate how much hotter or cooler your oven is. And next time, make the adjustments accordingly and keep track again. When baking, the oven temperature is very important and can affect the end result of your baked goods.
V - Always preheat your oven
A good practice is to have your ingredients ready, switch on the oven and start mixing. This gives you approximately 15 minutes of preheating time.
VI - Prepare your cake pan
Some people buy special spray for their baking. I personally like to use Pam spray, and then use baking paper on the bottom, as well as the sides. Also, note - that if you do not prepare the sides of your pan – it affects the rise of your cake.
VII - The use of cake strips and heating core
You can buy these ready-made nowadays. So it saves you a lot of hassle. And it does bake your cake level and saves you the extra work of leveling the cake later. Also, a heating core for larger cakes will bake your cake evenly, so you won’t have a wet center with a dry exterior. I use large flower nails as a heating core.
VIII -- Overcrowding your oven
Overcrowding the oven can cause too many problems with uneven baking as well as sinking. Hence, it's best to place the cake on the middle rack and away from the side of the oven. Also, pans should not touch each other when baking.
IX -- Never open the oven door while baking
Opening the door when baking can cause your cake to sink. Therefore, most recipes will tell you how long to bake it. In addition, a great indicator is the cake-aroma from the oven. You will know when your cake is baked by the lovely sweet smell permeating throughout your home. Then, open the door, and do a toothpick test to make sure. If the toothpick comes out clean take the cake out of the oven. If not, give it a few minutes more and then test again.
X --Never leave the cake in the pan to cool for more than 10 minutes
Remove the cake from its pan and let it cool on a wire rack. And if you have greased your pans properly, this will be an easy job. Leaving your warm cake in the pan for long can cause the cake to sink. In particular, cakes like angel food and genoise need to be taken out of the pan as soon as they are out of the oven so that they do not sink.
Ingredients and Substitutes
A great way to becoming a better baker is to take a moment to understand your ingredients. That is why on every recipe I have a section dedicated to ingredients and substitutes.
When you take a moment to think about what this ingredient is, or how this ingredient works, you are already on the path to becoming a good baker. I don't plan to give you the whole history or encyclopedia, and yet here is some background information that will help you better understand your cake ingredients.
First of all, a cake has mainly 5 basic ingredients that are used in almost all basic cakes. As you explore more recipes, you will learn how these can be used in many ways to get different outcomes. My mom would refer to this as playing with your ingredients. She'd smile and say - have fun and let's see what happens.
Flour
Have you ever wondered how this single ingredient can be used in different recipes, and yet produce very different outcomes? From wonderful, flaky, tender pie crust to dense chewy bread?
All flour is graded by its protein content. There is all-purpose flour also known as plain flour (maida), which I use on this blog all the time because it's easily available everywhere. Also, it works great as a basic dough. And when used with the right technique, it can also produce flaky pies as well as chewy bread.
All-purpose flour is composed of both soft and hard wheat flours, which can be bleached or unbleached. The strength and texture of the baked pies or bread is a result of the gluten that is developed when the protein in the flour is combined with heat and liquid. That is why when making a pie crust we use our fingertips to work with the dough trying hard not to activate the gluten. And this gives us a nice flaky pastry. While on the other hand, the same flour when kneaded rigorously with the heal of your hand activates so much gluten that it gives us a wonderfully chewy bread.
Other types of flour
In addition, there are other types of flour, such as bread flour, which has more gluten in it. And we use it in bread like pizza, where we want that extra elasticity. And there is also cake flour, which has a higher percentage of protein that gives us soft tender crumbs and flaky pastries.
As I said above, the plain all-purpose flour is a great flour to use. And if used correctly, it can produce great results. So, don't worry if you can't find cake flour or bread flour near you. Use what you got, and with a little better understanding of how to use it - Read - Baking Basic - How flour affects our baking
Fat (butter)
Most bakers don't realize that fat can make a huge difference in their baking. Whether it's the type of fat or the temperature at which it is used.
Most cakes use butter. And butter tends to be very temperamental. When used properly, it can produce flaky pie crust and crisp-tender cookies. And yet, it can also be the reason for ragged-edge or tough cookies.
Also, butter is always used in combination with other ingredients like sugar, eggs, and flour. And every addition contributes to the texture and flavor of the baked product. For example, when creamed well with sugar, it can produce a wonderfully tender crumb to cakes. And when whipped into eggs, it can give the cake light and fluffy texture.
In addition, always follow the instructions in your recipe. If it says room temperature, it should be soft, and yet firm to the touch, and not so soft that it can be squished easily with your finger. There is a huge difference when you cream a room temperature butter with sugar as compared to a soft butter with sugar. And this difference is especially visible when baking cookies.
Unsalted vs. Salted Butter
Ever wonder why most bakers insist on using unsalted butter, and yet they also add salt in the recipe? First of all, this is because every brand of butter comes with a different percentage of salt added. And seasoned bakers usually want to be in control of how much salt goes into their baked goods.
The other reasons are that unsalted butter has less water content than salted butter. Also, salted butter contains annatto which is a color agent that gives the butter its yellow color. The more salt in the butter the more yellow the butter. This means that your cake is directly affected by that color and moisture in the salted butter.
And yet, salted butter can produce wonderfully light and tender cakes. So, next time you pick butter for baking, pick the unsalted. Otherwise, just omit salt in the recipe and use salted butter. The baked product will be just as delicious. Trust me. Read - Baking Basic - how butter affects our baking
Eggs
Eggs add structure in the form of protein and help balance the texture when combined with flour and fat. Also, egg yolks contain emulsifiers that give a thick and cohesive batter helping to keep all the ingredients together.
So you see, eggs play a very important role in baked goods. From adding structure, color, and flavor, as well as leavening. Too many eggs in a cake batter can result in a tough, dry and chewy cake. And too little can make the cake very delicate and crumbly, which isn't always a good thing.
Egg Yolks vs. Egg Whites
Eggs are often listed as two separate ingredients - egg whites, and egg yolks. That is because when separated they both perform differently. Egg whites, when whipped and added to a cake batter, can give you a wonderfully light and airy cake, almost like a sponge. For example, an Angle food cake and genoise. This is not the same as whipping the whole egg into the batter. While egg yolks can be used to create wonderful emulsified custards and pastry creams without any egg white at all.
Therefore, you will often use only egg yolks or only egg whites in recipes instead of the whole egg. For example, vanilla pastry cream is made with only egg yolks, while meringue uses only egg whites.
Also, always use large eggs when baking cakes and pastries unless specified otherwise. A large egg is about 57 to 60 grams, so when in doubt use the scale to check it. read - Baking basic -how eggs affect our baking
Sugar
While sugar is used to add sweetness to cakes it also adds structure, texture, color, and flavor. So often you will get a recipe that calls for white granulated sugar, brown sugar, dark brown sugar, etc. They all provide a different depth of flavor to your baked goods apart from their sweetness.
Did you know that sugar is a wet ingredient not dry? Yes, it is often referred to as a wet ingredient in baking. Because when heated it's at a liquid state.
And sugar caramelizes when heated. That also contributes to the flavor. The more you heat it, the deeper the color of your baked goods will become. That is why cakes with a high percentage of sugar tend to be darker in color. And cookies with more sugar tend to become brown quickly.
Other Attributes of Sugar
In addition, sugar is often considered a preservative. Baked goods with sugar do not go stale as quickly as ones made without sugar. This is because sugar has a hygroscopic property. Which means it can hold onto moisture. This hygroscopic property helps reduce the development of gluten in baked goods. This results in moist and tender cakes.
And yet, using sugar as a leavening agent does not necessarily mean that it helps raise the cake. Since it does not work the same way as baking powder or baking soda. Instead, when creamed with butter, the added air trapped in with the two ingredients helps to get a light and airy texture. Read - Baking Basic - How sugar affects our baking
Liquid
The added moisture to the cake batter helps hydrate all the ingredients. The liquid in cakes can be from simple water, milk, juices or thick sour creams. And the liquid helps create steam that expands the air cells and creates that volume we like in light fluffy cakes. In addition, liquid also contributes to tender and moist cakes.
Baking Powder/ Baking Soda - Leavening Agents
These are an essential part of baking. And too much or too little can create different results. I spoke extensively about these in the section on baking basics, and in this post, baking powder and baking soda in baking. So I'll keep it brief.
Leavening agents release carbon dioxide gases into the cake when mixed into the batter. This helps the batter rise. Also, it gives a light and airy texture when combined with eggs, sugar, and flour. It is very important to follow the exact measurement of the leavening agent in your recipe. Since too much of it can cause very undesirable results in your baked goods, including a dry after-taste when too much is added. Read - Baking Basic - Baking Powder vs Baking Soda
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because, often, we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer also works great.
- I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, I think one set of baking pans is a must for anyone a home baker. I often use three 6-inch round cakes, which I often split into 4 layers for a tall display. Some times, I use three 8-inch round pans or three 7-inch cakes.
- Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
- Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too fast or too slow compared to the time given, it might be a good idea to check if your oven needs calibration.
- An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
On a personal note - here's what I try to keep in mind
- First of all, organize yourself. Try not to multitask. (I know, easier said than done).
- Also, get all the ingredients ready before you start, so you don’t forget anything.
- And remember, baking is food science. While in regular cooking you can always add more salt or have the luxury of forgetting something. In baking, each ingredient has a key role and can affect the end result of your hard work.
- Finally, baking can be fun and exciting; it all depends on how you approach it.
- So take care of the basics and the rest is fun.
How to bake a cake from scratch - Vanilla Cake Recipe (Save/Pin)
- Watch me make a pina colada cake in the video below
- Preheat the oven to 170 Cor 340 F. And prepare two 8” cake pans.
- Grease and flour the baking pan with baking paper.
- In a bowl, measure your dry ingredients, add the baking powder, and salt, and set aside.
- Measure the milk and set aside.
- Start by creaming the butter and sugar in your kitchen mixture (or by hand) for about 3 to 5 minutes until light and fluffy.
- Next, add eggs one at a time, and beat until well combined.
- Add the vanilla extract.
- Add the flour and milk in three batches, starting with the flour and ending with the flour. And mix until just incorporated. Here you do not want to overmix.
- Take the bowl off the mixture – and give it one last stir scraping the bottom of the bowl.
- Pour into your prepared pan and place in the oven (middle rack) for 20 to 25 min. Or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, and then on a wire rack completely.
Other flavors you can make from this recipe
This recipe is so simple. So it's easy to master and take to the next level. As a result, you can create so many different variations. The amounts below are for the original quantities. So if you change the serving amount - adjust quantities below accordingly.
- Sour-cream vanilla cake - Replace the milk with sour cream and substitute 1/2 tsp baking powder with baking soda
- Lemon cake - Replace 3 tbsp of the milk with lemon juice and add the zest of one lemon (zest is optional). And substitute 1/2 tsp baking powder with baking soda.
- Orange cake - Replace the milk with orange juice. And substitute 1/2 tsp baking powder with baking soda. In addition, add 1/4 tsp orange extract and 1/4 tsp orange zest. (orange zest and the extract is optional).
- Chocolate cake - Replace 60 grams of flour (4 tbsp) with cocoa powder.
- Chocolate mocha cake - Replace 60 grams of flour (4 tbsp) with cocoa powder. In addition, dissolve 2 tbsp of coffee in 2 tbsp of hot water. And add to the batter before you pour into the baking pan.
10 Tips to successfully Baking a Cake from Scratch with Recipe
Print Pin RateDescription
Ingredients
- 8 oz (226 g) Butter, unsalted (1 cup, 2 sticks) room temperature
- 1 cup (200 g) White granulated sugar
- 4 Eggs large
- 2 cups (250 g) All-purpose flour
- 2 tsp Baking powder
- 1 cup (240 ml) Milk
- 1 tsp Vanilla extract
- 1/2 tsp Salt
Instructions
- Watch me make a pina colada cake in the video above
- Preheat the oven to 170 Cor 340 F. Prepare two 8” cake pans.
Grease and flour it or line it with baking paper. - In a bowl, measure your dry ingredients, add the baking powder, salt and set aside. Measure the milk and set aside.
- Start by creaming the butter and sugar in your kitchen mixture (or by hand) for about 3 to 5 minutes until light and fluffy.
- Next, add eggs one at a time, beat until well combined.
- Add the vanilla extract.
- Add the flour and milk in three batches, starting with the flour and ending with the flour. Mix until just incorporated. Here you do not overmix.
- Take the bowl off the mixture – give it one last stir scraping the bottom of the bowl.
- Pour into your prepared pan and place in the oven (middle rack) for 20 to 25 min. Or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Remove from pan and cool completely on the wire rack.
Recipe Notes
Variation to this recipe
This recipe is so simple. So it's easy to master and take to the next level. As a result, you can create so many different variations. The amounts below are for the original quantities. So if you change the serving amount - adjust quantities below accordingly.- Sour-cream vanilla cake - Replace the milk with sour cream and substitute 1/2 tsp baking powder with baking soda
- Lemon cake - Replace 3 tbsp of the milk with lemon juice and add the zest of one lemon (zest is optional). And substitute 1/2 tsp baking powder with baking soda.
- Orange cake - Replace the milk with orange juice. And substitute 1/2 tsp baking powder with baking soda. In addition, add 1/4 tsp orange extract and 1/4 tsp orange zest. (orange zest and the extract is optional).
- Chocolate cake - Replace 60 grams of flour (4 tbsp) with cocoa powder.
- Chocolate mocha cake - Replace 60 grams of flour (4 tbsp) with cocoa powder. In addition, dissolve 2 tbsp of coffee in 2 tbsp of hot water. And add to the batter before you pour into the baking pan.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
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Golden
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Day 1 done, I haven't tried the recipe, but I'll try it.
Thanks
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Done..thanks dear
April
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I live at 5000 feet. Will that altitude affect my baking?
Veena Azmanov
April I have not experienced baking with high altitude. Perhaps this post might be of help to you.
Mercia
Week 1 Day 7 Done
Kimberly
Good morning Ma'am... Had a question your variations with the cake batter is very helpful.. But if you have to incorporate it in your eggless vanilla cake recipe will it work
Veena Azmanov
Some might but I have not tested those variations with my eggless recipe so cannot say for sure, Kimberly. Sorry
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Hi Veena. Please am waiting for day 3 assignment. . I didnโt receive any mail for day 3. Thanks
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Day 7 done. Thanks for sharing Veena.
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Day 1 done. Sorry I m late as was busy with my son's admission. Thank u veena.
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Anju Bindal
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I have been baking cakes for almost thirty years, but in a very amateurish, haphazard way, since I'm a home baker and often just use instinct and eye-balling. Reading this post has made me realize how much more there is to baking if done correctly. Thank you.
Veena Azmanov
Thank you, Anju. I am so happy you found this masterclass useful
meera iyer
Hi, Veena
Can you tell me how to convert this recipe into an eggless one?
Veena Azmanov
Meera this one works better with eggs. But I do have an eggless vanilla cake - please use that recipe
Meera Iyer
Thank you
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Kiran
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Thank you very much for the valuable information. I really appreciate tour time and effort you put in writing these notes and above all these are all free. I really liked your way of writing the different variations one can make by simply altering just the few ingridients in one basic recipe of making cake.
I just want to ask you one question. I made a sponge cake yesterday by seperating egg whites n yolks. Foamed the whites with sugar and then incorporated the yolks.mixed the flour,vanilla essence,milk, oil and baking powder and the reukt was very good.it raised well.it was soft, air and fluffy. But it was tasting and smelling very eggy even after it was cooled completely. I do not know what happened. Can you please explain the reason.
Thank you once again
Veena Azmanov
Well, if you use fresh eggs you don't usually have any smell. I have been making cakes for so many years and never had this issue.
Also when you break the egg remove the 'eye' that thick white little blob you get in eggs. It surrounds the yolk. If you remove that it helps with the smell.
My aunt used to add a bit of lemon along with vanilla in the cake
Some people also use turmeric to get rid of egg smell.
I hope one of these work for you
Kiran
Thank you for the prompt reply. will surely try these tips
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Week 1 Day 7 done. A lot of useful tips. Thank you.
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Linda Riley
Day 1 done. August 6, 2020
Thank you Veena! The presentation on this blog is extremely informative. I'm so grateful to be blessed with your expertise for baking. I will continue and take good notes from you! I have a couple of questions. Is it ok to use almond milk in baking? Several people I know are lactose intolerant including myself. How long is room temperature for eggs? Can you use parchment paper instead of cake paper to line your pans. Thank you for your devotion and time answering my questions. I use cake mixes when baking, however I've always wanted to learn to make a cake from scratch! ๐
Veena Azmanov
Thank you. Linda
yes, it is ok to use almond milk in baking.
Room temperature for eggs - I leave mine out on the counter an hour before baking Or 10 mins in warm water.
Yes, I use parchment paper too.
Baking a cake from scratch is a lot easier and more delicious without all those added preservatives.
Start with simple cakes like my one-bowl cake recipes then move up as you build confidence.
Thanks
Ify Cheto
Day 2done
Esther
DAY 1 DONE
Lucy-Sarah Raymond Gounder
DAY ONE DONE
Faith
Day 1 Done
Syprian
Day 1 done
Val
Day 1 done. Thanks Veena
Parbhjot
I tried this recipe. Came out very good. Thanks
Veena Azmanov
Thank you, Parbhjot
Juliet
Day 1 Done.
Yinka
Day 1 done
Mita
Day 1 done. Thank you, it's very informative. Baking is an art.
Yinka
DAY 1 DONE
Yinka
DAY1 DONE
Emma Davis
Day 1 done
Seema
Day 1 Done
Mfon
Day 1 Done
Sharleen
Day 1 Done
Bari
Day 1 done.
Jennifer
1 done
Mariela
Day 1 DONE
Abimbola
Day 1 Done. Thank you.
Adeola
Day 1 Done
TINA
Day 1 done
HANAN HAMIDEH
Day 1 done. Thanks!
Victoria
Day 1 Done.
Dora
Day 1 DONE
Charity
Day 1 Done
Grace
Day 1 Done. I really learnt a lot. Thank you so much ma.
Shivanthi
Done
Beatrice Mugandani
Day 1 done.
Uuuhhhhm, I am a beginner I really a lot today. I wasn't aware that deviating from the set measurements of ingredients will alter the end result of my products. Often times I would add more eggs, sugar and even batter. Now I see why my cakes were failing.
Thank you, thank you.
Veena Azmanov
I am so happy to hear you found this useful. Knowledge is the key to understanding baking. I think you will enjoy baking from now on.
Susan Saunders
Day 1 done
Michelle
Day 1 done
Andrea
Day 1, done..
Chanchal
Day 1 done
Ify Cheto
Day 1done
Bhavneet
1 completed
Mubarak
DAY ONE DONE
Seraphina
Day 1 course. DONE
Pihu Mehrotra
Day 1 done
Grace
Day 1 Done
Wendy
Day 1done
Parul Gupta
DAY 1 Done
Angelica
Day 1 Done
Hattie Blackmon
Day 1 completed
Carol DSilva
Done day 1
Mary
Day 1. Done
Thanks
vanita
Day 1, Done
Lorna
DAY 1- Done
Asha Donny
Day 1 Done
SDV
Day 1 done! Very helpful tips.
Kanyinsola
Day 1 done
Nadia Isahac
Day 1 Done. Very informative
Zolisa
Day one done
Lydia
Day 1 done.. God bless you and your family
Albertina
Day 1 done. Getting some ingredients tomorrow to try out the cake.
Emilee
Day 1 done
Jess gonzalez
Day 1 done! You've posted some very helpful advice,
Veena Azmanov
Thank you, Jess
Katsen
"Day 1 DONE"
Mercia
Day 1 DONE
Maria B Rugolo
Day 1 Done.
I do have a question, when baking 2 cake layers at once, do I place them side-by-side for the entire cooking time or rotate? Also for 3 layers, 2 side-by-side and one on lower rack? If rotation is needed, is it at the half-way mark of total cooking time? Thank you Veena for a wealth of information provided today.
Veena Azmanov
Maria. It really depends on the oven.
If you use a fan assisted oven you don't need to rotate and it can be kept on two shelves.
If you dont' use a fan assisted oven. Yes, it is best to rotate the top to bottom as well as front to back.
But, never open the oven door for the first 60% of cooking time. This can cause the cake to sink
So do it at the second half of cooking. For example, if the suggested cooking time is 40 mins I will do the rotations only after 25 mins
I hope that makes sense.
Maria B Rugolo
Thank you Veena. Makes perfect sense. I do not have a fan oven and appreciate the tip on when to rotate based on baking time of recipe.
Sasha
Day 1 done
Gayathri
Day 1- done
Avril Nel
Day 1 done
Lesedi Nthebolang
Day 1 Done
Sli
1Day Done
Joeey
Day1 DONE
Areej
Day 1 done
Anubha
Day 1 done
Janet
1 done
marisela
Day 1 Done
Farrah
Done
Nancy
Day 1 done
Hazel
Day 1 - done
Matilda
Day 1 done
Is it possible to use water instead of milk in case of an allergy? if yes, would it be the same quantity as milk and how would it affect the cake texture?
Veena Azmanov
Yes, Matilda. You can use water in most cakes. You can also use coconut milk or cream. I prefer coconut as it is similar in consistency.
Joanne
Day 1 completed
Layla
Week 1 day 1 done thanks
Shenaz
Hi Veena,
Thanks for adding me to your basic cake Decorating Tutorials masterclass. I have a question if I use the above recipe and if I want to add orange purรฉe how much purรฉe should I add . Thanks
Veena Azmanov
Shenaz - in the recipe card I have given you details on how to convert this for an orange cake. I also have an orange cake recipe if you want
mogamat
Week one day one. Done
Mitchell
Day 1# done
Cheryl
Day 1 done
vanita
Day 1, Done
Nasreen Suffee
Day 1 done
Shivani
DAY 1 DONE ..thanks!
La I Dor Hadem
Day-1 Done
GELDA
Done day 1,I've learned a lot how to make a cake us a bigginer. Thank s for the free class of baking
Veena Azmanov
Thank you Gelda
Memory Maphosa
Day 1 done thank you so much have learnt a lot... You really doing a great job keep it up
Veena Azmanov
Thank you, Maphosa
Damaris
Day 1 done
Denise
Day 1 done
Bhairavi
Day 1 done
Fatema
Day1 done
Awesome ๐ tips
Bhairavi Karnik
Day 1 done
sheila colclasure
Day 1 DONE
MThompson
Day 1 done. I'll be baking recipe tomorrow! Thank you for the helpful tips.
Faith
Day 1 Done
Logie
Day 1 Done
Tariro
Day 1 Done
Jane Wade
Day 1 done
Marian
Day 1 done
Jennifer
DAY 1 DONE
Chandra Persaud
Day #1 done
Ann
Day 1 Done
Anusha Cholaveti
Day 1 done
Rachel
Day 1 Done
Ify Cheto
Day 1 done
Naledi
Day 7done
Chandra Persaud
Day #7 done
Rajesh
Substitute for eggs.
I am vegeterian
Veena Azmanov
Some recipes can be substituted and when possible I will let you know in the post. For the others, unfortunately, I don't have substitutes.
Zubaidah
Week 1 day 7 done reading done
Susan Saunders
day 1 done
Fran Mc
Day 7 done! can't wait to get baking!!!
Barb
Day 7 done. A question regarding the recipe variations. For chocolate and chocolate mocha you say to substitute 60 grams (1/4 cup) of flour......Do you mean 60 ml?
So you are substituting volume not weight?
Veena Azmanov
No Barb.. it is 60 grams (4 tbsp) the conversion was an error. Thanks for bringing it to my attention. Just fixed it.
Niroo Sinha
Day 7 done
Ashu Jain Gupta
Day7 done
Layla
Day 7 done thanks
Gincy
Day 7 Done.
Thank you
adriana
Day 7 done thanks you Veena
Sumra Ashfaq
Day 7 done
Val
Day 7 done.
Like you Veena I started baking from an early age. I taught myself using my mum's cookery book. I have baked all my life but just for family as I treat it as my hobby. Thanks
Val
Veena Azmanov
Thanks Val, Me too... your mom must be so proud.
Sharleen
Day 7 done. Veena you amaze me every day. I enjoyed this. Thanks so much for the wonderful tips and information. Looking forward to week 2
Veena Azmanov
Thank you so much Sharleen
p.k.singh
day 7 done, thanks a lot veena, it's really wonderful and very useful tips. I have a question is there any substitute of eggs? plz share with me.
Sheryl
Day7 done
Bhakti Makhaani
Day 7 done. Looking forward to bake cakes in week 2! Thank you, Veena ji. Youโre amazing!!!
Anushri
Day 7 done
Sneha
Hello mam
Very nice tip for baking a cake recipe.
Mam i am vegetarian I not used in egg.then which way make cake please guide me.
I love cooking and baking
Veena Azmanov
Hey Sneha. I do have a few eggless cake recipes on the blog, perhaps you can try those...
Eggless cake - Moist eggless cake, Eggless chocolate chip cookies and a few others..
Mary
Day 7 done
Preeti
Day 7 done
Thank you ๐
Rakhee
Day 7 done
Anurag
Tried your vanilla cake recipe..... It turned out just perfect. Will try the variations with lemon etc now. Thank u
Veena Azmanov
Thank you, Anurag
vidhi
hi, day 7 completed .I didn't got any mail today.
vidhi
today day 8 I didnt got anymail
Veena Azmanov
Please check your spam and other folders. And please add the email to your address book so you don't miss any emails.
Anurag
Ist week completed (day 1 till day 7)
Wendy
Day #7 done
Susan
Day 7 Done
Kumud
Day 7
Done
Sophie
Done
Elizabeth Madan
Day #7 DONE. Thank You
Esther
Day 7 Done
Veena please my question is what do you do when your eggs weigh more than 60g
Veena Azmanov
In most cases, eggs weigh between 60 to 67 grams and that's ok.
Esther
Day 7 Done
I find this class very useful
Thank you
Esther
Day 7 Done
Thank you
Candice L
Day 7 DONE
Pฤฑnar
Day 7 done
Deepthi
Week 1 day 7done
Irene
Day 7 Done ... Thanks Veena!!!
Grace
Thanks a lot. Your recipe really helped me
Veena Azmanov
I'm happy to hear that. Thank you Grace
Marie
Thank you Veena.
I missed out on the Day 2 of the Masterclass series. Could you please send it to me?
Marie
Veena Azmanov
sent
Monica
Day 7 Done
Nice recap of previous days
Nandi
Day 7 done. Thank you!
Marie Schneider-Loos
I like to know how to use this heating core which is this flower nail. I am very interested in cake making.
Veena Azmanov
I use it below the parchment paper. Pierced through the center. Hope it helps
Marie Schneider-Loos
What is this large flower nail you are talking about and how do you use it?
Veena Azmanov
Flour nails are nail shaped meatal tips that can be used to make buttercream flowers. I have linked it so you can see. Thanks
Marie Schneider-Loos
Day 8 done
Mfon
Day 7. Done
Rashmi
Day 7 Done
Nasreen Suffee
Day 7 Done
Plat
Day 7 done
Thank you
Maria B Rugolo
DAY. #7-DONE. What wonderful information. I do not have an email for Week 1-Day 3 or Week 1-Day 4. I believe they covered eggs and flour. I am a week behind, so I went through each day and plan to do so again. The information is invaluable as are you dear Veena!
I do have a question about eggs and flour.
For eggs, do you recommend weighing them as well and. If so and the weight is incorrect, do you add or remove some whit and some yolk to have the accurate measure?
For flour, do you recommend sifting for every recipe, be it cake, muffins, cookies, bread?
I'm sure if I had started on time with everyone else, I'd have this info already. Forgive me. I so grateful for you.
Veena Azmanov
Hey Maria. Thank you for your kind words.
Please check your spam folder and even add the email address to your address book so you will see all those emails in your inbox. If you still don't have it let me know and I will check it out.
I'm happy you find this information useful.
I don't weigh my eggs unless the recipe states such as in macarons - because I do get large eggs
but when in doubt it is a good idea to measure and then make the decision based on that.
No need for an apology. Please feel free to ask any questions you may have.
You can also join the facebook group and discuss with the group and me. Thanks
Julie
Day 7 done and your detailed description on cake baking was wonderful.
I really enjoyed reading through all of your great tips.
Thank you so much for all the work and effort you have put into the first seven days.
Cannot wait to start baking.
Ziv Azmanov
Thank you Julie for your kind feedback. I greatly appreciate it.
Bruce
Day # 7 DONE
Fred
Day 7 done
Ziv Azmanov
Thank you Fred.
Mindy Coy
Day 7 Done
Veena Azmanov
Thank you
Ahuvah Francis
DAY 7 DONE
Veena Azmanov
Thank you
Zolisa
Day 7 Done
Veena Azmanov
Thank you,
Aarti
Day 7 done
Angie Hickok
day 7 done
Veena Azmanov
Thank you, Angie
PADMA GANISAKRAN
DAY #7 - Done
Veena Azmanov
Thank you, Padma
Mame
Day 7 - done!!!
Veena Azmanov
Thank you, Mame
Zainab
Mam i can bake choclate cake but they can bake softe what can i do
Veena Azmanov
Hey Zainab. Not sure I understand your question. Are you talking about your cakes being underbaked or overbaked? This post has lots of tips so you should be able to troubleshoot.
kaushal
This is best blog. And your bake recipe is very delicious
Veena Azmanov
Thank you so much, Kaushal
Janet
Day #7 done
Veena Azmanov
Thank you
RCHERRY
DAY 7 DONE
Veena Azmanov
Thank you, Rcherry
Najma Kanchwala
Day 7 done. Thank you. It would be really good if you could provide tips and suggestions on baking eggless cakes as you have eggless cake recipes too. The eggs are completely missing so what's the ideal way to replace these and how to alter the leaveners to get results similar to cakes with eggs. Many thanks. Looking forward to your response.
Najma
Veena Azmanov
Hey Najma. I only give egg substitutes for my recipes if I have tried or someone else gives feedback that they have tried. I have spoken about egg substitutes here - how eggs affect the baking
Ruthie
Day 7 done
Veena Azmanov
Thank you
Marian
Day 7 done
Teegal
I'm so amazing at what I saw on your blog,was searching for a nice site where i can bake a cake when i came across your blog. Your steps are really appreciated
Veena Azmanov
Thank you, Teegal
Tami Price
I have always loved my grandmother's cakes. Fresh out of the oven and made from scratch.. This recipe reminded me of her cakes! Absolutely delicious! Thanks so much for sharing!
Veena Azmanov
Thank you, Tami. I am so happy to hear that.
kylee
I love the way you explain things! I'm a nervous baker, but always feel confident making one of your recipes!
Veena Azmanov
Thank you, Kylee. So happy to hear that
Simone
Thank you for posting, this was all very helpful. Iโve always been curious about the particulars of baking (one egg at a time, when to take cake from pan to transfer to cooking rack, etc.)
I am curious however, my grandma has tried many times to make a red velvet cake made with beet juice many times and it never turns out right. Do you have any experience trying this method to achieve red velvet cake or can you suggest your own interpretation of a recipe?
Also, she has attempted to make a pear cake a few times and itโs always too wet (and they sink). Have any tips on how to stop these issues? We have a fresh pick of pears and sheโs itching to try again!
Thanks so much in advance ๐ Happy holidays
Veena Azmanov
Hey Simone.
It's the small things in baking that take your products good to wonderful.
-- Yes, one egg at a time will prevent curdling and a cooking rack will prevent cakes and cooking becoming soggy at the bottom.
-- For cakes with fruit juices, like beet cake, you must make sure you follow the recipe precisely. In my red velvet cake, I have given instructions on how you can substitute beet juice for the food gel color. Perhaps that may give you some ideas
-- Same with the Pear cake. Pears are naturally very juicy so you need a cake that has less or no liquid. Or you can try the upside down method as I have in my Peach Cake. Alternatively, you can use my Apple Pie cake with Crumble and ubstitute apples for pears. You can omit the crumble on top as well.
I hope this helps. Thanks
Simone
Thank you so much!! I am going to try at least of these recipes for sureโdefinitely the pear one this weekend ๐
Alexis Dix
I found a local farmer at the farmer's market who grows and grinds his own wheat flour. I have been no using his soft red wheat flour (whole wheat pastry flour) for my homemade pancakes and it works great. Can I use this flour for cakes?
Veena Azmanov
Hey Alexis. Sounds delicious but its best to make a small test batch (small recipe) and see if you like them. Alternatively, you can use half and half (half APF with it) and see how it goes.
Alexis Dix
Thanks for the advice. I appreciate it very much.
Barbara Phillips
Hello Veena,
I am completely captivated by your blog and pins!
J just tried making your Coconut Cake and am disappointed with my results. Yours appears to have a tender crumb, while mine has a thick crust on top and feels heavy in the pan. (Just removed it from the oven.)
I sifted the dry indredients. Was I not supposed to do that?
Each of the three eggs I used weighed 78-80 grams. I realize, now, they should weigh between 57 and 60 grams.
It took 1 hour 10 minutes to bake! The center remained gooey. I now see you recommend using flower nails. Must get some!
And, also, my husband gave me a stand mixer that seems to paste the butter and sugar against the bowl. it never gets fluffy and pale in color, as it did with my US Kitchen Aid. I have tried several times, now, and it just doesnโt achieve the same results. I am using the paddle attachment. The whisk didnโt seem to make a difference. Any suggestions?
Thank you so much!
Barbara
Veena Azmanov
Hey Barbara, I am so sorry to hear you didn't have success with my coconut cake. I love that cake and it's a tried and tested recipe. I make it so often. My kids love it so much and it does have a tender crumb.
Honestly, it's a very forgiving recipe so sifting or not sifting the ingredients would not make a huge difference.
Where do you get such large eggs Mine barely make the 60 grams mark? But yes, in future you probably should give that some attention. Most of us nowadays barely 50 grams on a large egg.
It's ok if the cake takes up to 60 mins - some ovens are slower. I bake at 160 C most cakes. But mine is fan assisted so that makes a difference.
Creaming the butter and sugar is an important method in getting a nice light and fluffy cake with a soft crumb.
If you run the mixer on high does it help to cream the mixture better?
Perhaps you can give it a good start with a whisk first and see if it helps.
Make sure the butter is soft room temperature and see if that makes a difference.
Also is the paste issue only with small quantities of butter and sugar?
Wish I could help more.
Barbara Phillips
Thank you so much for your reply, Veena, and so quickly!
I must say, in spite of the dense texture and thicker crust I achieved, the coconut cake is delicious. Just sprinkled confectionersโ sugar on it tonight, but will add whipped cream and strawberries tomorrow.
I will try your suggestions when attempting to cream butter and sugar next time. Iโm eager to make many more of your recipes.
Thank you very much!
Barbara
Veena Azmanov
Thank you, Barbara. Whipped cream and strawberries sound delicious.
Tania
Just made this as so delicious and easy! My first ever cake from scratch. Made one 9 x 13 cake, so needed to lengthen the time a bit. Thank you for inspiring me to try to bake from scratch.
Veena Azmanov
You are very welcome Tania. Thank you.
Nathaniel
Thank you so much for these tips. I am new to baking so this is really helpful. Made this recipe and it turned out perfect. THanks
Veena Azmanov
Thank you so much Nathaniel, So happy to hear you enjoyed this recipe and found the tips useful. Thanks for coming back to write this feedback. Have a great day.
Maggie
I don't understand the heating core thing I have never heard of them can you explain what they do
Veena Azmanov
Heating core is basically a small metal object that you place in the middle of the cake so the cake bakes from the edges towards and center and center towards the edges.. this makes a more even baking.
Bobbi Ames
One of the most important things I have learned over the years is "LISTEN TO VEENA!"
Veena Azmanov
Aww thank you hun
Priyanka
Wow thanxx a lot for sharing ...your wonderful tips. ....you r really sooo creative. ..:
Abhulimhen Ehijele
thanks soo much this is a live saver
Anonymous
you are amazing. period.
Jay
Thank you so much for the wonderful tips ๐
Do you have tips on how to bake a moist chocolate cake? I'm new to cake baking. My vanilla cakes turns out fine, but everytime I tried to bake a chocolate cake, it always turn out dried, not sure when I'm going wrong ๐
Elda
Day 7. done
Angel
Wow, you really have some great tips here. I have read so many before I came to your blog that it really confussed me. I Like how simple you explain things
Jamesfedrick
Thank you for the detailed post. I find it very useful.
Veena Azmanov
Thank you
Nans
Day one done
Ananya
Day 1 done
Mehakdeep
Done day1
tkeyah
Day one done
Wendy
Day 1 done