Toothpick, Skewer, Knife, Touch, Look, Smell

Decorating By 3GCakes Updated 20 Nov 2010 , 3:47am by Annabakescakes

3GCakes Posted 18 Nov 2010 , 7:23pm
post #1 of 23

What is the best (or your most preferred) way of telling if your cake is done?

Do you do the same for cakes and cupcakes?

22 replies
Texas_Rose Posted 18 Nov 2010 , 7:25pm
post #2 of 23

Toothpick for cakes. For cupcakes, I go by looks.

I use WASC and the top always looks done while there's still a gooey raw pocket, so I learned the hard way to always check my cakes. If I'm out of toothpicks, I'll use a dry spaghetti noodle.

leily Posted 18 Nov 2010 , 7:35pm
post #3 of 23

I always test, just incase one of the recipes i used is a little different. This tester is pretty similiar to the one i use.
http://www.weekendkitchenct.com/908.html

But i git mine from wal-mart for about a buck

TexasSugar Posted 18 Nov 2010 , 8:14pm
post #4 of 23

Touch - press and see if it springs back. Then toothpick or skwer to be positive.

brincess_b Posted 18 Nov 2010 , 8:16pm
post #5 of 23

all of the above! first, the timer! but unless i can smell it i dont look! (cause opening the oven door too early can cause problems)
look, you can tell if its underdone or approaching done.
touch - my recipe springs back when its done.
then a few skewers to make sure - or a knife if the skewers gone awol.
xx

Mikel79 Posted 18 Nov 2010 , 8:18pm
post #6 of 23

I have a Wilton Cake Tester. It sort of looks like a piece of floral wire attached to a rubber end.

Just insert and make sure comes out clean...

HTH

Michael
icon_biggrin.gif

leily Posted 18 Nov 2010 , 8:41pm
post #7 of 23
Quote:
Originally Posted by brincess_b

but unless i can smell it i dont look! (cause opening the oven door too early can cause problems)




I was going to mention something about smell and forgot, good point! If i dont' smell the cake then i don't check it. Smell usually tells me it's done before a timer or testing it. The timer is just incase i forget or don't notice the smell, and testing with the skewer is a just to make sure.

michel30014 Posted 18 Nov 2010 , 9:35pm
post #8 of 23

Touch - press and see if it springs back. Then toothpick or skewer to be positive. If the toothpick breaks or something, then I use a butter knife right down center of cake, after all, it will iced over! lol.

mayo2222 Posted 18 Nov 2010 , 10:12pm
post #9 of 23

Normally just by looks, unless it is a thicker cake in which case I normally use a toothpick just to be sure.

cathyscakes Posted 18 Nov 2010 , 10:48pm
post #10 of 23

I have trouble with the double chocolate cake, its so moist and fudgy, its hard to tell when its done. I can put a toothpick in the cake and it comes out clean, but I know its not done, so you can't alway tell.

3GCakes Posted 18 Nov 2010 , 11:26pm
post #11 of 23

I have trouble with chocolate wasc, too.

I often wonder if my toothpick doesn't quite test enough "area" so sometimes I use a knife.

cms2 Posted 18 Nov 2010 , 11:48pm
post #12 of 23

I have found that the toothpick will come out clean before the cake will spring back when touched. So I usually will have to leave it in for a few more minutes until it'll spring back. Then I'm confident it's done. I think we also need to talk about how long you're leaving the cake sit in the pan once it's out of the oven, 'cause it's still cooking in the pan. I wait only long enough for the edges to pull away from the pan and then flip it out.

3GCakes Posted 18 Nov 2010 , 11:57pm
post #13 of 23
Quote:
Originally Posted by cms2

I have found that the toothpick will come out clean before the cake will spring back when touched. So I usually will have to leave it in for a few more minutes until it'll spring back. Then I'm confident it's done. I think we also need to talk about how long you're leaving the cake sit in the pan once it's out of the oven, 'cause it's still cooking in the pan. I wait only long enough for the edges to pull away from the pan and then flip it out.




Good point. I'm usually flip right out of the oven, or atleast no less than 5 minutes out of the oven.

madgeowens Posted 19 Nov 2010 , 12:07am
post #14 of 23

touch and tooth pick...and also smell...I can usually tell its done by the lovely aroma....wasc can be tricky though....I think toothpick is needed on this one....touch does not seem to work on that one

rharris524 Posted 19 Nov 2010 , 4:24am
post #15 of 23
Quote:
Originally Posted by TexasSugar

Touch - press and see if it springs back. Then toothpick or skwer to be positive.



this is what I do too

indydebi Posted 19 Nov 2010 , 12:39pm
post #16 of 23

I ......
- never use a timer. (the only time it gets used is for 5-minute time outs with my grandchildren!)
- always go by smell.
- will use the touch method once in awhile.
- usually go by smell and look (after this many years "you just know")
- trim cakes and have them flipped out of the pan within 2 minutes because as mentioned above, I dont' want them to continue baking in the hot pan.

tigachu Posted 19 Nov 2010 , 12:56pm
post #17 of 23

I go by smell (but I set a timer to make sure I don't forget about it while chasing after an active 2YO icon_redface.gif ). I then walk up to the oven and take a look, open the door and check to see if it springs back. I only use the toothpick if I am still unsure after looking and touching.

MamaD77 Posted 19 Nov 2010 , 1:10pm
post #18 of 23

I do the springback test and the skewer too, just to be sure.

A little warning though people, please don't make the same mistake I did and do the skewer/toothpick test, AND THEN do the springback test. I got burned by doing this, yes, I know, silly me, obvious really! icon_redface.gif
The boliling hot steam shot right out of that hole and burned my finger, and I did that TWICE on seperate occasions! Doh!! Now I always do it the other way around icon_redface.gificon_lol.gifthumbs_up.gif

sweetmonkeycheese Posted 19 Nov 2010 , 1:18pm
post #19 of 23

I never thought about the cake cooking while cooling in the pan.. thanks!

Chasey Posted 19 Nov 2010 , 1:56pm
post #20 of 23

I ALWAYS set a timer for a few mins under the recommended time and when I start smelling the cake, I turn the light on and take a peak. I am impressed with those of you who don't need a timer and can handle distractions! icon_razz.gif

If it looks done, I reach in with a long bamboo skewer with the door only slightly open (wearing a long oven mitt!) and test the doness, approaching near the center of the cake, but coming in at an angle.

If I have just a few crumbs, it's done for me. I let mine cool 10 mins in the pans so yes, I am potentially baking it another minute or two that way. icon_smile.gif

Hammonds Posted 19 Nov 2010 , 2:21pm
post #21 of 23

Indydebi you sound like a really cool cake lady! You mentioned that you trim before flipping out of the pan. Please explain how you do that. I am having a time understanding. Is this to level it? Leveling in my hardest part!!!! I detest it!!!

indydebi Posted 19 Nov 2010 , 5:18pm
post #22 of 23
Quote:
Originally Posted by Hammonds

Indydebi you sound like a really cool cake lady! You mentioned that you trim before flipping out of the pan. Please explain how you do that. I am having a time understanding. Is this to level it? Leveling in my hardest part!!!! I detest it!!!


oh heck yeah! I use the top edge of the pan as a guide and slice off any doming that is higher than the cake pan! I may have to do add'l leveling later, but this gives me a flat surface to flip the cake out on. (Ouch! That sentence would make an English teacher cringe! Don't let Doug see it!)

Annabakescakes Posted 20 Nov 2010 , 3:47am
post #23 of 23
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by Hammonds

Indydebi you sound like a really cool cake lady! You mentioned that you trim before flipping out of the pan. Please explain how you do that. I am having a time understanding. Is this to level it? Leveling in my hardest part!!!! I detest it!!!

oh heck yeah! I use the top edge of the pan as a guide and slice off any doming that is higher than the cake pan! I may have to do add'l leveling later, but this gives me a flat surface to flip the cake out on. (Ouch! That sentence would make an English teacher cringe! Don't let Doug see it!)




I do that too. As far as telling when it done, I set a timer for about 10 minutes less than what it needs, and check it when I smell it. Then I look, touch, then poke with whatever is handy and clean. I take it out, cool for 10 minutes or so, because it sinks a bit, then I level and flip.

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