I have never believed, as some people do, that you either have a gift for baking cakes or you don’t. Have you ever looked at a piece of cake thinking it’s going to be moist only to find that it’s really dry? If you love to bake cakes (or cupcakes) but find they are not as moist as they should be then read on. Whether from scratch or a box mix, with a little practice and a few tips you can make moist and delicious cakes.
While it is baking, the bubbles of air will expand and the cake will rise. At the same time the stretchy gluten in the flour – which has formed an elastic network round the air bubbles – will stretch until it loses its elasticity and the shape of the cake becomes fixed. But until that moment of expansion is reached, the baking must occur uninterrupted. This is why 1) the cake should be baked as soon as the batter is mixed and 2) the oven door should never be opened in the early stages of cooking. If the door is opened the temperature will drop suddenly and the air in the cake will stop expanding and actually contract. The whole structure of the cake will then sink back because there’s nothing to prop it up. So, remember, never look at a cake until three-quarters of the cooking time has elapsed.
There are several ways on the internet to making a great cake. Try one every time you make a cake or cupcakes and see what works for you. Now it’s time to test your new baking skills!