10 Tips for Cake Perfection
Along with a Cake Perfection Guide.
Tip 1: Always follow the make-up (mix) instructions.
Tip 2: Keep the batter temperature in the 20°C–22°C (68°F–72°F) range.
Tip 3: Deposit cake batter immediately after mixing.
Tip 4: Know your leavening agent and how the recipe affects it.
Tip 5: Ensure that the oven heat is stabilized (oven fully and properly warmed up) before baking to reduce the risk of flash heat.
Tip 6: Ensure that the shelves are level in a RTO (revolving tray oven) and that all sheet pans are level and not warped. Ensure that any racks for a rack oven are stable. For deck and RTO ovens, ensure that pans are placed at least 1” away from the wall to avoid flash burns.
Tip 7: Research how “Fan” ovens change the characteristics of cake vs “Dead air” ovens. Know which type you have. Research how the Sveba Dahlen rack ovens feature the “Cake Function” – this cake function allows you to fully stop the fan for a short period of time (ie 30 seconds) and then starts again going at full speed – this is good for certain sweet products to elevate without cracking, for example getting muffins to get a nice rise without any split or “volcano effect”. Sveba Dahlen optionally offers a fan frequency converter, which is particularly good for light products such as macarons (macaroons) or meringue to get a reduced air speed in the oven (reducing the risk of the product being blown away or lopsided (asymmetrical deformation).
Tip 8: Ensure that the oven temperature is correct.
Tip 9: Be aware of heat and air circulation in the oven around the cakes. Don’t overcrowd the oven.
Tip 10: Do not overbake cakes.
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