Tips and Tricks for Baking a Cracked-Free Cake

1. Do not use cold eggs
 
 
When using eggs taken from the refrigerator, the cake will not be as smooth and fluffy as using eggs stored at room temperature. The best way is to put the cold eggs into warm water for 10 to 15 minutes before using them; or you can take the eggs out of the fridge at least 60 minutes before baking.
 
2. Weigh the flour accurately in the recipe
 

Use a spoon or a scale to measure the right amount of flour needed. If there is too much flour, the baked cake will be dry and cracked; if there is too little flour, the cake will be dense.

3. Use a brush to spread butter on the mold
 

To help the butter absorb into the cake mold, simply dip a brush into softened butter and lightly spread it evenly on the bottom of the mold or on the cake liner.

4. Place the mold in the center of the oven
 
 
When baking, avoid letting the cake mold touch each other or touch the sides of the oven. If the oven is not wide enough, place the cake molds in different compartments of the oven and remember to leave space for hot air circulation.
 
5. Rotate the cake molds while baking
 
 

This helps the cakes to bake evenly. But you should wait until the cakes have been baked for about 2/3 of the required time before rotating the cake molds.

6. Let the cakes cool
 
 
After baking, it’s recommended to flip the cakes upside down. Doing so will help the cakes cool faster and the surface of the cakes will be flatter, making it easier for decoration if desired.

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