Comments on: Baked To Perfection https://thecakeblog.com/2017/04/baked-to-perfection.html Tue, 30 Jul 2019 07:44:41 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: celeste patisserie https://thecakeblog.com/2017/04/baked-to-perfection.html#comment-534668 Tue, 30 Jul 2019 07:44:41 +0000 https://thecakeblog.com/?p=29431#comment-534668 Thank you very useful information

]]> By: Winni https://thecakeblog.com/2017/04/baked-to-perfection.html#comment-532129 Thu, 27 Jun 2019 04:47:08 +0000 https://thecakeblog.com/?p=29431#comment-532129 Hi Summer,
Thanks for sharing this wonderful article. In the baking process, temperature and timing are very important factors. Quality of the cake depends upon these two things.

]]> By: Bethan https://thecakeblog.com/2017/04/baked-to-perfection.html#comment-529839 Thu, 16 May 2019 18:25:09 +0000 https://thecakeblog.com/?p=29431#comment-529839 What temperature were you baking at?

]]> By: Colleen https://thecakeblog.com/2017/04/baked-to-perfection.html#comment-508970 Wed, 02 Jan 2019 17:41:13 +0000 https://thecakeblog.com/?p=29431#comment-508970 Great post! On my blog, Bakes and Blunders (www.bakesandblunders.com), I try to explain the reasons/ science behind a recipe’s instructions. I certainly don’t manage to be quite as scientific as this post though. Thanks for the information!

]]> By: Alphacakesmcr https://thecakeblog.com/2017/04/baked-to-perfection.html#comment-487158 Sat, 22 Sep 2018 07:56:02 +0000 https://thecakeblog.com/?p=29431#comment-487158 In reply to Judy Dunnett.

Hi Judy, I have that same bad experience using oven to bake, it’s doest always come out nice at all until I changed to ELECTRIC COOOKER. Now am enjoying my baking and pls also make sure you buy fan electric oven or better still go and buy CONVECTION OVEN. It’s really professional oven to all sort of baking. Good luck

]]> By: Alexi https://thecakeblog.com/2017/04/baked-to-perfection.html#comment-479836 Thu, 09 Aug 2018 04:07:01 +0000 https://thecakeblog.com/?p=29431#comment-479836 How long do you let your cakes cool in the pans before turning them out?

]]> By: gwanma https://thecakeblog.com/2017/04/baked-to-perfection.html#comment-475647 Thu, 21 Jun 2018 20:35:40 +0000 https://thecakeblog.com/?p=29431#comment-475647 Would it be wiser then to take an instant read thermometer and take the temperature of the middle of the cake as an indication of doneness? I have used the “spring back” method and the “toothpick” method and sometimes still have my cake fall in the center or turn out drier than I want. If the “done” temp is 205 deg, it seems like that is a surer method of testing.
Thanks for your research!

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