Common mistakes in cake preparation and how to avoid them

Avoid common mistakes when making cakes and learn simple tips for baking perfect cakes using the right techniques and the right equipment.

Baking cakes can be a fun and delicious task, but who has never faced a problem with the final result? A cake that sank, burned or turned out dry? For those who love baking, these mistakes are frustrating, but with some simple tips, techniques and a good planetary mixer, it is possible to avoid them and ensure fluffy and delicious cakes every time.

Let’s explore the most common mistakes in cake making and how you can avoid these slip-ups.

1. Measuring ingredients incorrectly

One of the most common mistakes when making cakes is measuring the ingredients “by eye”. Although it may seem practical, this technique seriously compromises the texture and flavor of the cake. Incorrect amounts of flour, sugar or yeast can completely alter the result.

How to avoid

• Use specific measuring cups and spoons to ensure accuracy;
• When measuring dry ingredients, such as flour, do not compact the measure. Use a spoon to fill the measuring cup and level it off with a knife;
• Follow the indicated amount of liquids to the letter, as even excess milk or water can change the texture of the dough;
• A stand mixer can help ensure even mixing, distributing the ingredients more efficiently than mixing by hand.

2. Over-beating the dough

Another common mistake is to overbeat the cake batter, especially after adding the flour. This can result in a dense, heavy cake, as overbeating develops the gluten in the batter, ruining the texture.

How to avoid

• Beat the dough just until the ingredients are combined. When adding the flour, mix lightly, preferably with a spatula or on the lowest speed of the mixer;
• Be careful not to leave it on for longer than necessary. Fast speeds should be used sparingly.

3. Baking at the wrong temperature

Baking a cake at the wrong temperature is one of the most common causes of problems such as a cake that burns on the outside and is undercooked on the inside. An oven that is too hot can cause the cake to rise too quickly and then collapse, while an oven that is too low can cause the cake to not have the necessary structure.

How to avoid

• Preheat the oven — every time — and only then put the cake in to bake. This ensures that the temperature remains stable from the start;
• Use an oven thermometer to check that the temperature is actually correct, as not all ovens are accurate;
• Follow the recipe instructions for baking time and temperature.

4. Opening the oven too early

Curiosity can be the enemy of the perfect cake. Opening the oven too soon, especially in the first 20 minutes of baking, can cause the cake to collapse and collapse in the middle.

How to avoid

• Resist the temptation to constantly open the oven to check on the cake;
• Use the oven's interior light to watch the dough rise without compromising constant heat.;
• When the time indicated in the recipe is close, do the toothpick test to ensure the cake is baked correctly.

5. Not following the recipe carefully

Baking is a science, and each ingredient plays a fundamental role in the final result. Substituting ingredients or adjusting quantities on your own can lead to unexpected failures.

How to avoid

• Follow the recipe carefully, especially the first time you make the cake. Ingredients like baking powder, baking soda, and eggs have exact measurements for a reason;
• If you want to replace any ingredient, look for safe alternatives or test small portions so as not to compromise the whole cake.

Extra tips for the perfect cake

Here are some additional practices that can elevate your cake even further:

• Use room temperature eggs to ensure they mix well with the other ingredients;
• Grease and flour the pan properly, or use parchment paper, so that the cake does not stick;
• Allow the cake to cool completely before unmolding to prevent it from breaking or losing its shape.