There are some closely-guarded secrets when it comes to creating profitable bakeries. Even though they may sound simple, they are essential for turning your bakery into a huge success. Try implementing these 5 secrets and watch your bakery business take off!
Use metal cake moulds instead of silicone moulds
Using silicone moulds may be more practical and convenient, but it will take longer to bake. Metal conducts heat better, so use a metal mould instead. Remember to cover it with buttered wax paper if your mould doesn’t have a non-stick coating.
Use the right ratio of baking powder
Too much baking powder – or too little – will prevent your baked goods from rising well. The best ratio is 4 teaspoons of baking powder for around 200 grams of flour.
Apply the right temperature
Cooking temperature often becomes a problem when baking. Too high and the cake will burn; too low and the cake will still be raw. Just follow the instructions on the recipe for the optimum baking temperature, or if all else fails, just make sure the temperature remains around 170oC.
Prevent fruit from sinking to the bottom of the cake
Want to ensure that your fruit is evenly spread through your cake or loaf? If you’re using fresh fruit, add them on the top of the batter right before it goes in the oven. If you’re using frozen fruit, simply add them still frozen while you’re making the dough.
Bake lower and slower
One easy way to ensure your cake is perfectly baked throughout is to use a middle-to-low temperature for a longer baking period. This slow baking process means your cake is evenly cooked inside and out.
Another great baking secret is to drizzle syrup on top of the cake as soon as it comes out of the oven. Use lemon, rose, or other tasty syrups to make moist cakes with unique tastes. Alternatively, you can add grated watery fruit – like apples, bananas, or carrots – to add extra moisture. You can also substitute 1/3 of the sugar with honey for a healthier, more flavourful cake.