Hi everyone
I was just wondering how all you professionals and experienced home bakers test your cakes are done? I mainly bake just as a hobby so would love to hear your experiences.
In the past I've just checked colour and pressed a finger into the middle to check if the cake was springing back which seemed to work well for me. But it seems that every recipe I read suggests a cake is done when a wooden skewer comes out clean. I've tried doing this but when i do wait until this point, my cakes always seem to come out dry.
I baked a cake this weekend and returned to my old method for checking. I checked with a skewer and it still had wet crumbs but threw caution to the wind and took it out anyway because it was lovely and springy in the middle. The result was a perfectly done, moist cake.
I know ever baker has their own tried and tested methods, but just wondering if anyone else doesn't rely on the skewer test?
I also have used both methods. Mainly I use the 'nose test' - as 640 said :). When you can smell that wonderful cake aroma in the next room , then test it w/the finger touch it is done. I'm guessing you are wainting for the skewer (toothpick) to be completely free of crumbs and yes, then the cake will be dry. If you want to use that method, a few crumbs that are almost/mostly dry clinging to the toothpick is when you should pull that cake out. Don't wait until all crumbs are dry or none cling to the toothpick.
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