From a very young age, I could be found in the kitchen baking cakes, cookies, and brownies galore. I've always preferred my baked goods on the moist side, so it is not uncommon for my treats to exit the oven littered with several toothpicks holes.
If you're like me and have a tough time telling when your cake is ready for the cooling rack, read on for several great baking tips...
1. When the Sides Pull Away - The cake is usually done when you see the sides of the cake just start to pull away from the pan. The outer edges will look dry and you'll see a gap forming between the edge of the cake and the side of the pan.
2. When the Cake is Pillowy - The middle of the cake should feel springy and pillowy if you gently press your finger against it.
3. When a Cake Tester Comes Out Clean - Any thin skewer can be used as a cake tester, but many bakers just use a simple toothpick. If you insert it into the center of the cake, it should come out clean, with no streaks of batter. A few small crumbs are ok!
4. Take the Internal Temperature - If you're in any doubt, you can always take the internal temperature with an instant-read thermometer. The cake is done when the temperature in the middle is about 210°.
If you err on either side, err toward under-baking. In my opinion, there is no such thing as an overly moist cake. :o)
Do you have any other tricks for telling when a cake is done?
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