Toothpicks and cake testers are the standard tools to, ahem, test cakes. But I don’t like either of them.
I realize this isn’t the most popular opinion. A few years back, our contributor and baking expert Alice Medrich wrote an ode to the toothpick:
And I agree with her critique of the metal testers—they don’t reveal enough. And they are slippery, but, beyond that, they’re slim and lanky, like a stretched-out needle. Which is to say, they’re too dang small.Shop the Story
Two bones to pick here: 1) They aren’t reusable. 2) While the wood encourages crumb-clinging, toothpicks are short and stout, which can become problematic with tall bundt and loaf cakes. A bamboo skewer, as Alice mentioned, is a good workaround here, but do I always have those around? No.
During my years as a baker, this tool became a trusty ally. It seems crazy at first—cutting into the cake? What did the cake do to you?! But if you look at a knife with the flat side facing away from you, you get an idea of the incision. It’s razor-thin and, often, less noticeable than a toothpick. That wider surface area, meanwhile, becomes your secret weapon.
Like any baked good, cakes continue to cook outside the oven from carryover cooking. Sometimes a little. Sometimes a lot. It all depends on the recipe and the pan and how hot the kitchen is and where you cool the cake and how long you wait to turn it out. Which makes the guessing game, Is it ready? all the trickier.
A skewer is a metal, plastic or wooden stick that is used for a variety of things when baking or cooking. A metal skewer is pointed at one end and has a handle or a rounded-off end at the other which enables you to hold it. These are inserted into a baking cake to see if the middle has completely baked.
Not a cake, but still sweet
So instead of trying to micro-analyze what is or is not on a toothpick (is that raw batter or melted chocolate chip? moist crumb too moist or just right?), the knife tells you what you need to know. Holds nothing back, puts it all out there. And this little extra intel can make all the difference.
What tool do you use to test a cake? Tell us why in the comments!
Tteok kochi | Korean Rice Cake Skewer Recipe
FAQ
What is a skewer in baking?
What does a skewer look like?
What can I use instead of a skewer to test a cake?
How do you test a cake skewer?
You simply poke them at the thickest part, let the skewer sit for a few seconds, and when you remove it, steam should be rising from the pointy tip. When testing cake doneness, the skewer should be clean and crumb-free when you pull it out. It’s called the “toothpick test,” which is funny because wooden skewers are essentially enlarged toothpicks.
How do you make a fruit cake with a skewer?
STEP 1: Cut the cake into 1-inch cubes. If you prefer, you can cut off the crust before cutting the cubes. STEP 2: Wash the fruit and then pat it dry. STEP 3: Set up the ingredients in an assembly line in the order you want them on the skewer. Have a bowl for the cake cubes, marshmallows, and each fruit.
How do you know if a cake skewer is clean?
Insert a thin-bladed knife into the centre of the cake. Often even if a skewer has come out clean, the extra surface area on the knife may still show some uncooked batter, usually on the tip. In the picture below, you’ll see that the knife is pretty clean, with only a few little crumb specks.
Can you use leftover cake to make skewers?
However, you can use any leftover cake to make dessert skewers. Just make sure it isn’t frosted, and it isn’t going stale. If the leftover cake is getting stale, make it into cake croutons. Then use the croutons on your skewer. Fruit. Raspberries, boysenberries, blueberries, or strawberries are all good choices.