Do I need to line my cake tins? If a cake recipe tells you to butter and flour a tin then do so. The batter might not rise as well if you don’t (it needs the butter to help it slide upwards). If it tells you not to, don’t! Some cake mixes need a rough surface to help them climb up.
How do I make my cake rise higher? To help your sponge rise sift the flour a couple of times so that it’s nicely aerated when you add it. Sifting the baking powder along with the flour will make sure that it’s well mixed before beating.
Does the tin size matter? You can’t change the tin sizes willy-nilly when baking a cake, so if you do use smaller or larger tins, adjust the cooking time (more for smaller tins, as the cake will be thicker, and less for larger ones).
Does it matter where in the oven I put my cake? If your oven has a hot spot and your cakes always come up risen more on one side, rotate them half way through the cooking time.
How do I soften butter for baking? It can be a painstakingly time-consuming task waiting for your butter to soften before adding it to pastry as if it is heated in the microwave it’ll be too soft/liquid to make a well-risen cake. For those impatient bakers you can cube your butter, get a bowl of warm water and place the cubes in the water for around 5 minutes and it will be at the perfect temperature for your pastry.
How long do I need to mix the butter and sugar when making a cake mix? Creaming together the butter and sugar is a traditional way of starting to make a cake, however many bakers do not mix them together for long enough. Spend at least 5 minutes creaming the butter and sugar on a high speed until the mixture turns extremely light, almost white and fluffy for optimal rise and a lighter cake.
How do I fold my cake mix correctly? Fold thick into thin when combining two lots of mixture for a cake or soufflé. For example, you would add the beaten egg whites to the base, not the other way around. Add a couple of spoonfuls first and stir them in well, then fold in the remainder.