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Baking
Baking tins
Baking tips
How to confirm whether your
sponge cake is cooked
through.
The cake collapses.
The cake has risen high in the
middle and less around the
edges.
The cake is too dark on the
top.
The cake is too dry.
The bread or cake looks good
but it is streaked with water
inside.
The pastries are not evenly
browned.
All manuals and user guides at all-guides.com
Use light-coloured baking tins and trays wherever
possible.
The table below contains additional information on
how to be successful at baking.
Around 10 minutes before the end of the baking time
stated in the recipe, pierce the highest point of the
cake with a wooden skewer. If no cake mixture sticks
to the wood, the cake is ready.
Next time, use less liquid or bake at a slightly lower
temperature. Note the stirring times indicated in the
recipe.
Do not grease the edges of the baking tin. After
baking, carefully loosen the cake using a knife.
Place the cake lower in the oven and bake at a lower
temperature for slightly longer.
Make tiny holes in the finished cake using a cocktail
stick. Then pour fruit juice or an alcoholic drink over
the cake. Next time, bake at a slightly higher
temperature for less time.
Next time, use less liquid and bake at a lower
temperature for slightly longer. For cakes with a moist
topping: Pre-bake the base first. Sprinkle the base
with almonds and breadcrumbs and then pour the
topping on. Take care to follow recipes and baking
times.
Set the temperature slightly lower. Excess
greaseproof paper can affect the air circulation.
Always cut the greaseproof paper down to the size of
the baking tray.
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