Baking a cake – how to make it perfect! &Mdash; the most common mistakes and the most important tips for your cake

Cakes are one of the best things you can make with your Thermomix®. A delicious gugelhupf, fruitcake or maybe a sheet cake? There are so many, great cakes that we often can not even decide. And thanks to Zaubertopf, baking is also super easy. It mixes, melts, whips, kneads, pulverizes and so much more you need for the most delicious cakes. But despite all the help, it still happens from time to time that a recipe does not succeed. Therefore, in this post we summarize the most important tips for the success of your cake and, of course, have many, great recipes for you.

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The most common problems when baking cakes with the Thermomix®

Red fruit jelly cheesecake with chocolate base – photo by Anna Gieseler and Kathrin Knoll

As simple as many recipes are, there are many things that can go wrong when baking a cake. Sometimes the cake is too dry, then again too moist, there are cakes that rise first great and then collapse in itself. Others simply remain puny and do not rise at all. Some cakes crack or even break when you try to take them out of the pan. But do not worry! All this does not have to happen. We have compiled the golden rules for a perfect cake:

Baking cakes with the Thermomix® – Stick to the recipe!

Vegan marble cake – Photo: Kathrin Knoll

Yes, there are people who just mix a few ingredients together freely and it always comes out something delicious. But if you are not so experienced, it is advisable that you follow exactly the list of ingredients and also the individual steps for the preparation. The latter is particularly easy – thanks to the cooking mode – here in my MagicPot Club. So when in doubt, follow exactly everything that is written in the recipe. You do not have enough eggs in the house? Then get some or bake another cake. The recipe calls for soft butter? Then heat it before adding it to the dough! If it is possible to modify the recipe, we usually write this in the recipe. For example, if you can use other fruits instead of raspberries o. a.. If there is no hint of this kind, then stick to what is written in the recipe!

  • The big advantage of the Thermomix® is that the scale is integrated into the machine, so you don’t have to guess, but can measure each ingredient Weigh exactly.
  • By the way, this also includes Speed, With which you mix the dough. Stick to the instructions in the recipe. Especially with the power of a Thermomix® it is recommended to mix the dough only on level 4 and not to select a higher level, because this can lead to unpleasant results … A dough that is mixed too fast often does not rise or collapses. Instead, if you’re too careful and don’t stir it fast enough, lumps of flour will remain and the ingredients won’t combine properly.
  • Also Sequence of ingredients please keep absolutely.

Yeast, baking powder, baking soda ..

Yeast or baking powder or even baking soda? It makes a big difference which leavening agent you use for your dough. Yeast doughs need the right temperature and a little love, no problem thanks to Thermomix®, but please make sure you follow the recipe exactly. All the information you need for a perfect yeast dough can be found in our big yeast guide.

Baking powder and baking soda are related, but they are used in different recipes. Baking soda is perfect for sour doughs that z. B. contain lemon juice. Baking powder can be used for all other doughs. Of course, it is written in each of our recipes which leavening agent you need. Make sure that you use yeast, baking powder& Co. are still durable, so that they have not lost their leavening power.

Also watch the amount, too much baking soda can make your cake taste soapy.

The right form, thorough preparation

Cherry cake with crumble – Photo: Alexandra Panella

It has to go fast, so you grease the cake pan only incidentally and also not very thoroughly. This can come back to haunt you later! If the pan is not properly greased, the cake may steadfastly refuse to come out of the pan. So you better be thorough, often it is also recommended to sprinkle the greased mold with breadcrumbs. If baking paper is recommended, use it too, so nothing sticks.

It is also important that your mold is large enough for the amount of dough. Please always note that the cake still rises when baking, if the mold is too small, the dough runs over the edge and you have a huge mess. In this article we explain how you can adjust the quantity to a different shape.

Whether you use a Gugelhupfform, a box or springform pan is however with most doughs no matter, importantly is only the correct size. You can also easily bake sponge cakes as sheet cakes, but then adjust the quantity according to the table.

The right temperature for your cake

Cut rectangular fantakuchen with sour cream from the tray on a light background Fanta cake with sour cream – Photo: Anna Gieseler

If the recipe tells you to preheat the oven, please do so. The right temperature is really important for the success of your cake. If the oven is too hot, the cake may already be black on the outside and still raw on the inside.

Unfortunately, every oven is different, so our times are only rough guidelines. If your cake is in an oven after 45 min. If your cake is already done at 175 °C top/bottom heat, it will need 5 or even 10 minutes longer in another oven. That’s why you should always test the cake before you take it out of the oven. If there’s still batter sticking to the stick, the cake needs a little more time.

If it threatens to get too dark, you can also cover your cake with aluminum foil for the last few minutes.

Be patient when baking cakes!

Orange polenta cake cut photographed from above Orange polenta cake – Photo: Sophia Handschuh

You want to know if your cake has risen nicely yet? then look through the glass of the oven, but do not open the door at all! Not after 5 minutes and also not after 10, 15 or 20 minutes. Unless you bake cupcakes that are really done that fast. But your cake will probably need 45 or even 60 minutes and then please give it that time too! Open the oven only towards the end of the baking time and then test with a wooden stick whether it is baked through.

Once you have taken the cake out of the oven, please allow it to cool before removing it from the pan. If you are too impatient now, there is a high risk that the cake will break.

You see – for a perfect cake there are a lot of things to consider. But don’t worry, if you follow these tips, you’ll get great results and become an absolute baking pro in no time at all!

Desi has a great tip for you now. In this video she explains how you can easily get leftovers out of the mixing bowl. Have fun and all the time a delicious cake in the oven!

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