As fun as it sounds, baking can be quiet am intimidating and tiresome process for beginners. With all the ingredients to play around with, a bit of this a touch of that, it can be confusing as to what to follow. However, you need not worry because baking is not as tricky as people say. There are a few key things you’ve to keep in mind, which will aid in crafting a beautiful and delicious product.


Your cake is as good as your recipe. So choose a recipe from a trusted source and to follow it diligently. An essential factor to note here is not to mix two or more recipe’s. Most of them choose convenient options for two different recipes and combine them to form one cake. This never works.


Measure and use the ingredients, as stated in your recipe. If you wish to bake the amount more significant than what is suggested, then look for a site or book that includes the same amount, or do the maths.

Lighter cake

Who wouldn’t enjoy a lighter and fluffier cake? It’s not difficult to get to that, if you mix the ingredients well, especially the dry and wet ones. Make sure you mix the dry and the wet ingredients separately and then combine them. While doing so, beating the ingredients will provide a fluffy yet airy texture to your cake.


Rising agent

The rising agent you would be adding here is mostly yeast. Hence, once you’re done with mixing the wet and dry ones, place it immediately into the over without future a do because the action starts taking place directly.


As much as we all enjoy hotcakes, it is imperative to cool down some cakes. Sponge cakes usually take batter down they’re cooled for a few minutes before serving, and fruit cakes should be cooled inside the cake tin.

Cake flour

Most of the beginners complain about the texture of the cake, even if they’ve done everything right. But the problem lies in choosing the cake flour. Once you decide what cake you want to bake, it is imperative to choose a flour accordingly. All-purpose flour has a coarse texture that might toughen the surface, whereas cake flour is milled to a smooth powder, that reflects directly on the cake.


Whether the recipe calls for using an electric mixer or a whisk, it is essential to mix the ingredients just until they’re combined. Over mixing or under mixing can lead to failure.


Greasing the tin is as essential as choosing the right tin to ensure even baking of the cake. Grease it using a spray or even coconut oil, so that the mixture doesn’t stick to the pan.

Parchment paper

Once you grease the pan, use a parchment paper to cover the bottom surface. Cut it to the exact size of the pan and grease that as well.

Parchment paper

Do not open the oven

We get it! You’re eager to open 20 times and check how you’re cake is doing. But it is not recommended. Opening the oven 100 times can cause drastic temperature difference. This is the reason cheesecakes develop cracks on the surface.