1. Accurately weigh the flour
This is one of the most crucial steps in baking, whether it’s cookies or any other type of cake. Using too much flour will result in a dry and hard cake, while using too little flour will make it difficult to achieve the desired texture. While mixing the cake batter, it’s important to avoid overmixing and only mix until you have a homogeneous mixture.
2. Let the batter rest in the refrigerator after mixing
This step helps the dough become firmer and easier to shape, preventing it from sticking to the rolling pin or cookie cutters. It also enhances the flavor of the cake.
3. Use a non-stick rolling pin
Using a non-stick rolling pin, preferably a silicon one, is recommended. Wooden rolling pins often cause the dough to stick, leading to the need for additional flour, which can make the cake dry and hard.
4. Soften butter correctly
Properly softening the butter is crucial as it affects the structure of the cake. You should avoid microwaving the butter, as it can cause some parts to melt and others to remain solid. If you have time, it’s best to leave the butter at room temperature for a few hours. If you’re in a hurry, grating the butter with a vegetable grater can quickly soften it in 10-15 minutes.
5. Use fresh ingredients
6. Freeze the cake dough
If you don’t have time to bake the cake immediately after mixing the dough, you can shape the dough and store it in the freezer compartment of your refrigerator. The next day, you can take it out and bake it, resulting in an even better cake. There’s no need to thaw the dough; you can bake it right away, just increase the baking time slightly compared to the recipe’s specified time.
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