Do you know what to look for when you're baking cakes, cookies, pies, and breads? Learn standard doneness tests for baked products.
All baked goods have specific doneness tests that indicate when they are finished. Timing is important, but you must rely on visual and physical stages for best results. Here are some standard doneness tests.
Cakes
When cakes are done the cake itself begins to pull away from the sides of the pan. This means that the internal structure has set and the batter has reached the proper temperature.
A toothpick or knife inserted in the center, or near the center, of the cake will come out clean. If you see batter or wet crumbs on the toothpick or knife, bake the cake for 5-10 minutes longer.
If you touch the cake lightly in the center with a finger, it will 'spring back'. If an indentation forms and remains, the cake has not set.
Pies
Blind baked pie crusts will be light golden brown and firm. The surface will look dry and matte. Two crust fruit pies will have juices bubbling in the center; the crust will be golden brown.
Cheesecakes will not jiggle when the pan is pushed. The edges will be golden brown.
Other baked pies will be set and firm. Follow doneness tests in the recipe carefully.
Cookies
I like to remove cookies from the oven when they are still moist in the center. The residual heat from the cookie sheet will complete the baking process. Most cookies need to cool on the baking sheet for 2-3 minutes before they are removed to a wire rack to cool.
The cookies will be golden brown around the outside, and a lighter color in the center. They should be slightly puffed. Some cookies should not color at all; follow the recipe instructions.
Bar cookies are like cakes; they will begin to pull away from the sides of the pan. The color should be golden brown, and the batter shouldn't jiggle when you nudge the pan. Brownies should be just set and the crust should look dry and shiny.
Breads and Muffins
Yeast breads will be golden brown and rounded over the top of the pan, and be pulled away from the sides. You can use an instant read thermometer to check the temperature of the loaf; the interior should be 210 degrees F. when the bread is done. Lightly thump the loaf with your knuckles; it should sound 'hollow'. And when you remove the bread from the pan, the bottom should be golden brown as well.
Quick breads usually will have a large crack running down the center. They will pull away from the sides of the pan just like cakes and should be a deep golden brown color, darker around the edges. You can also use the fingertip test to make sure the bread is set.
Muffins will be deep golden brown and the tops will be gently rounded and firm to the touch. If the tops are peaked, the batter was stirred too long; be sure to stir just until the dry ingredients disappear; some lumps are desirable.
Of course, follow the recipe instructions for doneness tests. Be sure to check the food at the minimum stated cooking time so it doesn't overcook. And as you bake more and more, you'll be able to tell at a glance when your baked goods are perfectly done.
The copyright of the article Doneness Tests in Baking & Desserts is owned by Linda Larsen. Permission to republish Doneness Tests in print or online must be granted by the author in writing.
