2. Choose the Right Mold and Prepare it Properly
The shape and size of the pan directly affects the height of a cake, so if you want a tall cake, you need to choose the one that best suits your needs. In general, remember that a smaller pan will produce a taller and narrower cake, while a larger pan will result in a lower and wider cake. Furthermore, the amount of batter must be proportionate to the surface area of the pan, because if the pan is too large for the amount of batter, the cake will be thin and risk drying out or baking too quickly. Also consider the surface area of the pan, in addition to its diameter: a square pan often has a larger surface area than a round pan of the same diameter, resulting in a shallower cake. Once you’ve chosen the most suitable pan, it’s time to prepare it. Even if it’s non-stick, you should always grease and flour it, or line it with non-stick paper to prevent sticking. Pour in the batter, level it gently with the back of a spoon, and bake as soon as the oven is sufficiently preheated.
3. Do Not Open the Door During Cooking
If you don’t want to end up with a bundt cake that’s sagging on one side or a low, deflated sponge cake, don’t open the oven door during baking for at least half an hour after you put the cake in the oven. The reason is simple: the temperature inside the oven is very high, and if you were to open it, cold air would enter, causing thermal shock to the batter. The area that received the cold air would then curl up, resulting in uneven baking, with half of the cake flat and, inevitably, overcooked and biscuity, and the other half high and undercooked. This would also result in an aesthetically unappealing product. Once baked, leave the cake in the turned-off oven with the door ajar for a few minutes to avoid temperature changes.
How to Store Your Cake
When you bake a cake, it’s unlikely that it’ll all be eaten right away; there’s always some leftover. In this case, the best thing to do is store it in a cake carrier so it stays dry. Alternatively, you can use an airtight tin or wrap it in plastic wrap, sealing the edges tightly to prevent the cut edges, which are most exposed to the air, from drying out. Stored this way, it will stay as soft as freshly made for several days. If the cake is filled with cream or custard, it should be stored in the refrigerator, always in an airtight container to prevent the cake from drying out.
