Cakes

[meandyou]

Hi, I have been trying my hand at baking lately, and I find that my cakes come out very dry, not soft and moist. I will always stick to the baking time given in a recipe but at the end of the time more often than not the inside of the cake upon checking is still wet so I'll put it back for some time and this seems to dry out the cake. I don't know if the temperature is too high (I use the setting given in the recipe) because The outside seems fine but because the inside is still so wet by the time the inside dries up the outside is all bry and not so nice. How can I accomplish a soft moist cake both inside and out? Thank You.

[incitatus]

Possibly the oven is a shade too cool. try it up a few degrees, as if the cake doesnt cook through in the allotted time it is likely to need to be slightly higher. Another tip for moist cakes is to include a few desertspoons of yoghurt in the mix, or a little extra butter. Grated apple or carrot also holds in moisture. If you still have trouble with the middle not cooking, cook for the last 20 mins or so with a metal skewer through the middle.

[aloha]

True -most ovens vary a bit from what the temperature knob says. Cakes are done when they gently slightly start to pull away from the sides. If they are doing this[the sides], and the center seems to wobble when you shake the tin -then your cake tins are too thin. Also -pressing a fingertip on the top of the cake to see how it bounces back, is a fine art. When the cake is firm it is often too well done. I'm a pro and will just say that you will solve all of these things with practice and with keeping track of your observations. Then you'll have your cake and be able to eat it. Oh, if a cake is too dry, then using real whipping cream to frost it improves the cake immensely. Aloha