Bakery & Cakeshop

Use cake flour for a tender, light texture, or all-purpose flour for a denser cake.

Measure ingredients accurately and avoid overbaking. Use moist ingredients like oil or applesauce.

Overmixing, underbaking, or opening the oven too early can cause sinking.

Yes, use oil, margarine, or applesauce as substitutes in most recipes.

Cakes last 2-4 days at room temperature, 1 week refrigerated, and 3 months frozen.

Buttercream, cream cheese, and ganache are popular choices, each offering unique flavors.

Insert a toothpick; if it comes out clean, the cake is done.

Yes, use a gluten-free blend or almond flour for gluten-free cakes.

Most cakes bake well at 350°F (175°C), but check your recipe.

Wrap in plastic or place in an airtight container; refrigerate or freeze for longer storage.

What is the best flour for cakes?