Stick Test: Cake Ready? This Is How The Test Works

Stick test: cake ready? This is how the test stick test works when baking a cake: How to proceed

When baking a cake, it’s important that it stays nice and moist, but that it’s baked through at the same time, otherwise it will collapse and become soggy quickly. You can find out with the stick test. However, there are still a few things to consider, as we will show in this chapter.

• Cake batter generally has a sticky consistency. It will firm up as it bakes as the heat slowly draws out the liquid.
• You can poke the cake with a chopstick, for example, a skewer.
• Insert your skewer into the thickest or highest part of the cake, which is usually the middle.
• If the dough is still sticky, the cake is not ready yet.
• If nothing or only crumbs remain on the stick, the cake is baked.

You have to pay attention to this with the swab test

In itself, the stick test is simple, but it is not suitable for every cake batter. Brownies and other sticky doughs are more difficult to test with tests.

• Sponge cakes such as marble cake, shortcrust pastry, and muffins are well suited for the test.
• Sometimes it takes a bit of practice to tell the difference between the unfinished cake and the finished cake when it comes to a juicy cake.
• If in doubt, let the cake bake for a few more minutes under supervision. If the result doesn’t change, it’s probably good.
• Brownies can be checked for condition by gently shaking the pan. When the cake moves back and forth evenly and in one piece, the batter is cooked through.