Old Fashioned Cherry Cake

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Gerry

testing cakes

Not a natural cake maker I need all the tips I can get. I'd read ages back that the skewer has to be hot before it's inserted into the cake, which is why I do it that way.

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Honey

Skewer

That's easy enough, I can put it on the hot plate of the Aga before I do it. Thanks Gerry.

H x

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Essex Girl

Testing Cakes

That's interesting Gerry; I've never heated skewers before testing a cake. My immediate thought would be that any uncooked mixture would "slide" off a heated skewer and lead you to believe that the cake was cooked all the way through when perhaps it wasn't.

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Gerry

skewer cakes

Essex girl, I don't remember well the rationale for heating the skewer - too long ago - but I have vague thoughts that a cold skewer would give an under-cooked result as it would cool the middle of the cake so bits would stick to the skewer.
My other/additional method of deciding if they're done is to call Tony - he says he can smell when they're done; I can't.

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Essex Girl

Cake Testing

I agree with Tony, Gerry. I also listen to cakes in the same way as Welshcookie and, with Victoria- sandwich-type sponges, you can have a quick press with your finger in the middle of the cake while it's still in the oven!

 
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