The Basics of Baking a Cake

The basics of baking a cake begin with the ingredients. Flour and butter are essential, but butter has about 18 percent water content, which evaporates during baking. To make up for this, use oil instead of butter to increase the amount of fat in your cake. Oil also helps coat the flour evenly, preventing it from becoming tough.

Ingredients 케이크 주문 제작

There are several basic ingredients you need to have on hand when you want to make a cake. These include butter, eggs, sugar, and fat, which are used in baking. These ingredients help in leavingning the cake and providing moisture. The more liquid you use, the moister the cake will be.

Before you begin, measure out the dry ingredients and wet ingredients. Make sure they are all room temperature, as well. Once you have measured all the ingredients, you can start mixing. Be sure to use a heat-safe bowl and stir continuously to prevent burning. The last thing you want is your cake to smell like burnt sugar.


Making a cake is an art and should be approached with an open mind. While cake recipes are complex, there are basic techniques to keep in mind that will ensure your cake is done right and comes out as you intend it to be. For example, mixing ingredients together with the correct temperature will ensure that your cake bakes evenly without gaps.

First, make sure that your ingredients are at room temperature before mixing them. This way, they will combine better and reduce the risk of overmixing. This also makes the cake lighter and fluffier.


Flour for making a cake comes in a variety of types and strengths. It’s important to choose the correct flour for the type of cake you’re making. Cake flour is finely ground to produce a soft, fine-textured cake. It may also be labelled “extra fine” or “super fine.” This type of flour is more absorbent, allowing you to add more sugar to the cake recipe. Since sugar is hygroscopic, it needs more liquid to bake it properly.

Cake flour is made from soft wheat. Although it is not gluten-free, soft wheat yields fine baked goods with a light crumb, which is ideal for delicate sponges. This type of wheat contains between five and eight percent protein, making it easier to blend with water to form a fluffy cake batter. Additionally, soft wheat grains are shorter and plumper than their hard wheat counterparts, making them easier to grind.


Fillings for a cake come in a wide variety of flavors and textures. You can choose a custard filling, a whipped cream filling, or even a fruit filling. These can be used for traditional layered cakes or as a delicious dip for fresh fruit or desserts. You can also opt for different types of fillings, such as whipped cream, mousse, ganache, or buttercream.

Cream cheese is a classic filling that can be used on a variety of cakes. Often, cream cheese is used in cheesecakes, but it also comes in a variety of different varieties. Mascarpone cheese and caramel fillings are other excellent options. Whipped fillings are ideal for summertime and are very versatile.

Sugar crystals

If you like to make beautiful cakes, you can experiment with making cakes with sugar crystals. These sugar crystals are red, so they add color to your baked goods. You can use a thermos or glass to grow the crystals. You can also use a jar to keep the crystals until you’re ready to use them.

Sugar adds moisture to baked goods, so it helps them stay moist and tender. It also interferes with the coagulation of proteins in the batter, so adding sugar increases the amount of moisture in your baked goods. In addition, the more sugar you add, the weaker the protein bonds and the softer the crumb.

Baking time

When you’re making a cake, the baking time will depend on the size and type of pan you use. A nine-inch round cake pan, for example, will take about 25 minutes to bake, while a square cake pan will take about 30 minutes. You can use a toothpick to test the cake for doneness; if the toothpick or cake tester comes out clean, the cake is done.

The average baking time for a cake ranges from 16 to 22 minutes. Larger cakes will take longer than smaller ones. The baking time will be higher if the cake is made with a pound cake instead of a cake mix.