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Always preheat your oven. If you neglect to do this, your cake will not cook evenly.
Use greaseproof paper on your baking equipment and prevent the cake from sticking and burning.
Quality non-stick bakeware will ensure more even distribution of heat across the surface, requiring less preparation than its counterparts.
Any cold ingredients, like eggs and butter, should be at room temperature before use.
Prepare your cake mix in the centre of the bakeware, evenly spread with a knife or spoon. Remove surface air bubbles by gently knocking the pan.
Do not fill a piece of bakeware more than half way. The bakeware should be placed in the centre of the oven to ensure good circulation of air.
Do not check on your cake until around three quarters of baking time has elapsed. Otherwise the cake will sink.
Oven temperatures vary greatly so it is important to check the cake 10 minutes before the total baking time has elapsed. If it is not done, check in two to five minute intervals.
Check whether the cake is cooked by inserting some long and thin into the centre, such as a skewer or cocktail stick. The cake is done if it stays clean. If it has food stuck to it, however, you will need to bake for long and keep checking in intervals.
Allow your cake to cool within your home baking equipment for 10 minutes before removing it.
Remove easily from a solid piece of bakeware by running a knife around the outside of the cake.
Then, put a plate over your bakeware and invert it. This way, the cake should come out cleanly. If it doesn't come out, a few more minutes in the oven should make it easier to remove.
The cake should be completely cooled touching it to avoid it crumbling or breaking.
Particularly rounded and uneven cakes should be levelled off with a sharp knife.
Prevent the cake from sticking by putting icing sugar on the surface. A clean pastry brush can be used to clean away crumbs from your cake, to give a clean surface.
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