Fabulous Cake Hacks
These terrific tips and tricks from the Betty Crocker Kitchens make it easy to bake great cakes every time.
OVEN KNOW-HOW
Ovens tend to lose accuracy over time. Be sure you’re baking at the right temperature by investing in an inexpensive oven thermometer and placing it in the center of your oven. If it doesn’t show the temperature you set the oven to, adjust the heat until the thermometer reads the correct temperature.
SHELL FREE
Keep egg shells from getting into the batter by breaking them, one at a time, into a custard cup or small bowl before adding to the batter.
SLIDE OUT
Spray liquid measuring cup with cooking spray before filling with sticky liquids like honey or corn syrup—they will slide right out.
SLICK TRICK
Use a pastry brush to easily brush shortening into pans and their crevices.
SOFTENING BROWN SUGAR
Place 1 to 3 cups hard brown sugar in microwavable bowl. Cover with damp paper towel, then plastic wrap. Microwave on High 1 minute. Let stand 2 minutes until softened. Repeat heating once or twice more if needed.
EASY OUT
Follow the directions in the recipe for cake cooling and pan removal. If a cake is left in the pan too long and is difficult to remove, try reheating the pan in the oven for a minute; then remove it from the pan.
FLIP, NOT FLOP
Keep cakes from falling apart when removing them from the pans by doing it in two steps:
1 Run knife around side of pan to loosen cake. Place cooling rack or upside-down plate on top of cake. Holding top and bottom with hands, invert cake, then remove pan.
2 Quickly place another cooling rack on top of upside-down cake. Invert again to get cake on a cooling rack, right-side up.
CAKE INGREDIENT SUBSTITUTIONS
Never make a last-minute dash to the store for a needed ingredient. Use this handy chart for easy substitutions.
| FOOD/AMOUNT | REPLACE WITH |
| Baking powder, 1 teaspoon | ½ teaspoon cream of tartar + ¼ teaspoon baking soda |
| Brown sugar, 1 cup | 1 cup granulated sugar + 2 tablespoons molasses |
| Buttermilk, 1 cup | 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup |
| Chocolate Unsweetened baking, 1 ounce Semisweet chips, 1 cup Semisweet baking, 1 ounce | 3 tablespoons cocoa + 1 tablespoon melted shortening 6 ounces semisweet baking chocolate, chopped 1 ounce unsweetened baking chocolate + 1 tablespoon sugar OR 1 tablespoon cocoa + 2 tablespoons sugar and 2 teaspoons shortening |
Soften butter stick by removing the wrapper and placing in a microwavable bowl. Microwave on Low (30%) 10 to 40 seconds or until butter is softened but not melted.
