7 Unusual Tips by Private Chefs to make the Best Cakes

They say baking is a science and the kitchen is your laboratory. But when baking becomes a flop, the experiment excitement is no longer over the top. These 7 Unusual tips by Private Chefs to make the best cakes will “decode” the science and minimise the chances of you having baking fails. From using soft drinks as a moist maker and avoiding cold eggs to correctly positioning your cake batter in the oven and cooling your cakes upside down, these tips are easy to follow and will ensure that your cake is as moist as a sponge and as light as a feather. 

1. Too dry? Don’t cry. 

 sprinkle sprite to moisten the cake

This tip is not known by many but works wonders to fix a dried out cake. We find ourselves disappointed when we bake cakes that look light and fluffy but in fact taste quite dry and flakey. After cooling down the cake, sprinkle a few tea spoons of sprite on the layers and allow it to seep through the sponge. This will instantly moisten the cake and add an interesting tangy sweetness. 

2. Time is pressed, but still want to impress?

one step cake- chocolate cake

If you find yourself pressed for time but still want to bake a cake, this tip will allow you to turn a one hour process into a 5 minute one. Put all the wet ingredients (egg, butter, vanilla essence) in a blender, and blend for two minutes. Now add all the dry ingredients (flour, baking powder, sugar, salt) and blend for another three minutes. Your batter is now ready to be put in an oven. Don’t worry, the cake will taste as velvety and delicious as any other cake. You now have fewer utensils to wash too!

3. Make it hot without thought: no cold eggs and no cold butter. 

 room temperature butter

If you have put eggs or butter in the fridge, make sure to bring it back to room temperature before adding it to your batter. Adding cold items to the batter decreases the aeration and the cake turns out to be dense. If you are residing in a cold country, double-boil the butter in lukewarm water until it becomes soft. However, ensure that the the butter does not turn into liquid. 

4. Separate the egg from the yolk and beat them individually

If you would like your cake to be fluffy and light, separate the egg yolk and the egg white and beat them individually. Beating the egg white will will incorporate air into the batter; when the cake is in the oven, the air will rise creating air bubbles in the sponge. The longer you beat the egg white, the fluffier the cake will be. 

5. Sieve all the dry items at least 3 times

Sieve the flour

This step is often underrated but is very important to making the batter clog free. Sieve all the dry items, that is, the flour, sugar, baking powder at least three times before incorporating them into the batter. This will ensure that the ingredients are well mixed and cake turns out to be velvety soft. 

6. Positioning is the key

Oven cake

To ensure that the cake is evenly baked, place the baking tray at the centre of the oven. Also, rotate the tray when two-thirds into the baking. Make sure to not rotate the tray before the batter has set, as it may collapse. 

7. Flip it. 

Cake cooling rack

After the cake has baked, cool it upside down on a rack; gravity will ensure that the volume of the cake is unaffected. Put the icing on the cake only once the cake has returned to room temperature. Or else, the icing will melt and become runny. When storing the cake, wrap it in cling film; this will keep the moisture intact and prevent the cake from drying out. 


wedding cake

If you often find yourself baking cakes that are ‘as hard as a brick’ or ‘as flat as a pancake’, try these unusual baking tips given by private chefs and bake your worries away. If you are looking for inspiration to make delicious desserts, check out Chef Alex’s ‘Classic British Menu’ and the mouth-watering sticky toffee pudding dessert it entails. Comment below if you too have unusual baking tips that you would like to share.