• Angel Food Cake Tips
   
• Cheese Cake Tips
   
• General Cake Tips
   
• Pre-Baking Checklist

Air-Pocket-Free Angel Food Cakes
It's easier than you may think to prevent air pockets after filling your angel food cake pan with batter. Simply use your spatula to press batter into sides and bottom of pan. Or, you can cut through batter with a knife to remove air bubbles.

Separating Eggs
It's easier to separate eggs when they're cold. Your egg whites will beat to a greater volume at room temperature.

Refrigerating Egg Whites
Your left-over egg whites can be refrigerated for up to one week, or frozen for up to three months.

Stiff, Moist Egg Whites
For angel food cakes, try not to underbeat or overbeat the egg whites. It's a fine balance, but your egg whites should be stiff but not dry.

Cutting Angel Food Cake
For best serving results, cut your cake with a serrated knife and clean your knife after each slice.

Prevent Large Cracks
Gently beat the filling after you add the eggs and stir in the remaining ingredients by hand. Vigorous beating will allow too much air which may cause the cheesecake to puff up, then fall and crack. As a test for doneness, if the cake jiggles, return it to the oven for more baking. Inserting a knife for this purpose may cause the knife hole to grow into a large crack. Also, set a minute timer for the exact cooling time recommended in the recipe.

Low-Calorie Cheesecake
Try light cream cheese instead of regular for a lower calorie treat. We doubt you'll even notice the difference!

Testing Cheesecake Doneness
When removed from the oven your cheesecake may seem soft in the center, but it will become firm as it chills.

Baking Moist & Rising High
Test your cheesecake for doneness at the minimum baking time range to avoid over-baking. Remember, as a test for doneness, if the cake jiggles, return it to the oven for more baking. Inserting a knife for this purpose may cause the knife hole to grow into a large crack.

Creative Cake Covers
To improvise a cake cover, turn a large bowl upside down over your cake. This trick always works in a pinch.

Preheating For Best Results
Remember to always preheat your oven to the correct temperature before you mix your cake.

Storing Batter
For best results, you should bake your cake immediately after you mix the batter because it doesn't store well.

Bundt® Pans vs. Tube Pans
If you don’t have a 10-inch Bundt® pan, you may substitute with a 10-inch tube pan for equally excellent results. Simply follow the package instructions for the Bundt® pan bake times.

Storing Unfrosted Cakes
Before you frost your cake, you may wrap it tightly and freeze it for up to six weeks before eating. It's best to thaw it unwrapped at room temperature. Then you may add frosting.

Golden, Delicate, Coffee Cakes
You'll have a golden, delicate and tender crust if you bake your coffee cake in a shiny metal pan. Such pans reflect the heat in the necessary way to produce such delectable results.

Cutting Layer Cakes
For best results when cutting layer cakes, you should use a long, sharp, thin knife.

Cutting Pound Cakes
When you cut a pound cake, use a long serrated knife. You'll have more success if you also clean your knife after each slice.

Perfect Multi-Layer Cakes & Tortes
Measure your cake with a ruler before attempting to split it into two equal layers. Once you measure, you can mark the middle with toothpicks as a guide for slicing. Be sure to use a serrated knife for a clean cut.

Baking with Glass Baking Dishes
We suggest lowering your oven temperature by 25ºF when using a glass baking dish. This is because glass heats more quickly and retains its heat longer.

Thoroughly Cooling Cakes
Before you remove your cake from the pan you should cool it for 15 minutes, or as the recipe recommends. Then transfer it to a wire rack to cool completely before frosting.

No-Mess Frosting
To keep your cake neat while you apply frosting, place four pieces of waxed paper under the edges of the bottom layer. After you frost, carefully slide the waxed paper out and away.

Never Frost A Warm Cake
Before frosting any cake, you should let it cool completely for at least four hours. Otherwise, your frosting may turn runny. The only exception is if the recipe explicitly directs you to do so.

For a Moist Cake
The main reason cakes become dry is they are over-baked. As a rule, check the cake at the shorter end of the baking time range. If your cake doesn't test done with a toothpick, return it to the oven for the full baking time.

Ensure Your Cake Rises
There are three possibilities which may prevent your cake from rising. Your mix may be too liquidy––remember to measure your ingredients accurately. Or, your pan may be too large. Always follow the recommended pan size for best results. Finally, your oven may be too cool; use an oven thermometer to measure the correct temperature when heating or preheating your oven.

Prevent Peaks in the Center
A cake that peaks in the center may mean your oven temperature is too high, causing your cake to rise too quickly. Try using an oven thermometer to check for accuracy.

Even Browning Every Time
If your cake is pale, perhaps you didn't bake it long enough to brown. Remember to use the toothpick-in-the-middle test.

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