Can someone please help me bake a cake...

Okie dokie, I'm about to do the test run of Jazzy's birthday cake for her party.

I'll preface this by saying EVERY other cake attempt by me has failed dismally. I'm talking EVERY single one... my first cake at 13ish failed, and last year I tried to bake NFI how I did it but I burnt the BOTTOM of the cake and the top was smooshy!!! (ok I lie, I know how, we had a dodgey bottom element oven and the fan didn't work, but somehow I don't think it would have made a difference).

Anyway, for some reason I said i'll actually bake a cake FROM SCRATCH (I have no more luck with cake mixes so figured i'd just go all out).

Have been given a great recipe, looks fairly easy, but then this is ME here. I can bake puddings, brownies, muffins, biscuits, and am pretty good at savory things, so I CAN cook.

Ok... so I need some tips. I now have a fantastic fan-forced oven, if that makes a difference.

Is it better to cook it slowly? When is the best time to take it out? Is a skewer the best way to tell or is there a 'trick' to it?

Eeeeep!

Cook it according to the directions!! If it doesn't have different timing for fan forced then give it a little less time. Cake is cooked when it springs back when lightly touched, I usually don't use a skewer as well to test but you can- just slide it in and if it comes out clean its cooked.

Good luck hun!! If I was closer I would come and help I love making cakes.

ETA If you want a really easy fool proof vanilla cake recipe I can give you one.

Thanks mrsmac!! :D if this one doesnt work I would LOVE your one :D

If your using a springform pan make sure you put baking paper on the bottom :)
Nothing worse than trying to get the cake out and the base of the pan takes half the cake with it!

Mrs Mac is right, follow the directions to the letter. That is the best tip for any kind of "pastry cooking".

My mum always says that along with the clean skewer, you need to hear the cake "sing" and that is a cooked sign. The cake will make a bubbling sound which is quite obvious..

Also, I put cakes on the middle shelf, or on just up from that too.

good luck hun.

Cakes are usually cooked on 180, with a fan forced oven you have to reduce the temp to 160 (i think) for about 30-45 mins. If you're making a more dense cake like a mud cake or fruit cake the temp has to be lower, say 150 because they're cooked for longer.

The skewer should come out clean when you put it in. Another trick is to gently push down the top, if it springs back it's cooked, if it leaves an indent it's not. Once the cake starts to pull away from the sides it's cooked. If you put the tin to your ear and can't hear a slight popping noise it's cooked. Um, think I've covered how to tell if a cake is cooked....Usually I just do the skewer test.

My suggestion if you're not a good baker is to make cupcakes and decorate them with coloured butter cream icing.

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My suggestion if you're not a good baker is to make cupcakes and decorate them with coloured butter cream icing.

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I have a recipe for these that are that good I feel like I've died and gone to heaven - from the crabapple bakery :) Yummo!

good luck Leash!!!

i was going to say, if all else fails.. make cupcakes!!

Leash :hug: suffering from birthday cake anxiety here too so I can sympathise completely.
One suggestion if you're cooking from scratch, if the recipe says to 'cream butter and sugar' make sure you really whip the living daylights out of it until it looks almost white.
Hope it will turn out great for you.... sending cake vibes!

Good luck Leah, you have got great advice here!
My cake recipe is from the Qucik Mix cake book and is all in one bowl so no creaming!

Use fresh ingredients, like fresh flour, fresh bicarb etc. Often if you don't have a good turn over with these products you can definitely have kitchen disasters.

Just about to start :o Will let you all know how it goes! If it goes well I'll post a pic on FB hehehehe

I have to go out Leash but I would really love to saty and talk you through it online LOL Good luck babe.

Goodluck, eveyone has given some great advice. I always cook on the middle rack & set the oven slightly lower than it suggests. I also always test it before the time it says it will be cooked as sometimes they are way out.

Anywho, just wanted to mention if it doesn't work you can PM me for a great recipe. I am not a fan of "cream the butter & sugar"...its a PITA. I have recently come across a vanilla cake recipe where you do not have to do this & it is sooooo moist & yummy & easier to prepare. Will be what I use for the rest of my birthday cakes.

I'm a big fan of the silicone cake moulds. No more sticking woohoo:clap: I cream butter and sugar with every cake but I use caster sugar. It makes it easier and quicker. I have a gorgeous apple and banana recipe with jaffa ganache if you need/want it.

Ok, well my FIRST cake that actually COOKED properly, AND it rose nicely.

Only thing is its a bit starchy and heavy IYKWIM, I followed the recipe to a T, but I thought the batter was really thick, like too much flour or not enough liquid. I couldn't pour it into the pan, it was kind of more like dough than matter (and yes I did it all right, measured correctly etc :p).

Well, it's not BAD just has that starchy bite too it.

Is that something I did, or would it be the recipe?

A long short but you might have over beaten it - or else it's just the recipe :)

yeah I agree, either just the recipe or over beaten. That's why I love the "melt n mix"cakes....no beating!!!

How do you know its over beaten??? How do you know its under beaten?? Can someone post a non-creaming cake LOL

You normally beat until the mixture is light and fluffy depending on the type of cake.
Eg: a mudcake mix won't be light but a butter cake mix would be IYKWIM....

If it is a heavy mix like a mudcake you beat really slowly until it is thoroughly combined.

Does that make sense?

What sort of cake do you want Leash? I have a few absolutely brilliant recipes if you'd like :)

It also depends on your mixer too. Hand beaters are never as controlled as Stand Mixers. I prefer the creaming cakes, but I also can just walk away and let it cream to perfection. I have a few great recipes that have been handed down to me by bakeries. These are the best ones, next to CWA recipes of course!

My chocolate fudge cake recipe with chocolate ganache and dark choc buttercream has been requested again and again for weddings and birthdays ;) But thats a recipe I don't share LOL!

And don't fret because a basic sponge is one of the hardest things to manage sometimes baking IS an exact science.

Well I possibley over-beaten (over-beat? over-beated? lol!!!) it... What actually causes the starchy taste? I always thought it was too much baking powder! LOL! I heard that once, made sense to me?

I just want a basic vanilla cake... actually I had a cake once that had custard powder in it, it was really yummy, i'd love to make one like that? Really vanilla-y, not JUST a sponge but something with some flavour to it?

Leash I just posted my vanilla recipe.
I can alter it to make it into a cake not cupcakes if you like - it is amazing ....sooooo moist and yummy :)

Quick & Easy Vanilla Cake

125g butter
1 3/4 cup castor sugar
3 eggs
2 tablesppons vanilla essence
330g vanilla yogurt
2 tsp baking powder

Melt butter in a saucepan large enough to mix all ingredients in.
Remove from heat & mix in sugar, eggs, vanilla & yogurt with a wooden spoon.
Add sifted flour & baking powder together & mix until combined.
Pour into a greased 20cm round or ring cake tin & bake at 150-160 for 50minutes.

I got this recipe at playgroup after trying the cake & just loving it!!! It was sooo moist & sooo easy to make. No creaming/beating etc. I think it would make an awesome bithday cake with the butter cream icing. From memory it didn't need the full 50mins.

Buttery vanilla Cake
125g chopped soft butter
1tsp vanilla
2 eggs
1 cup caster sugar
1 cup SR flour
20g custard powder
1/2 cup milk.

Grease pan and line with baking paper.
Combine all ingredients in large bowl mix on low until combined then on medium until smooth and changed in colour. Put in pan and bake in moderately slow oven for about 40 minutes, stand 5 minutes before turnign out onto wire rack.

OMG mrsmac that sounds like EXACTLY what I want to make! YUM! Looks nice and easy too hehehe