What Rack Should You Bake A Cake On?

The middle oven rack is the happy place where air is circulating, the heat sources are evenly distributed, and tops and bottoms aren’t in danger of burning or browning too quickly. It’s the perfect place for cakes, cookies, and brownies to stay and bake.
The bottom rack will do like the top one. The cake will bake too quickly on the bottom and become crunchy. If you flip the cake out of the pan to ice it, the crumb layer will be thicker if you bake the cake on the bottom layer. You’ll end up with a huge mess to try and ice the cake with.

What rack should a baking tray be on in an oven?

Especially if you have a forced fan oven. Place your baking tray on the middle wire rack if you are going to cook or bake banana bread, sponge cake, thin cakes, brownies, fish, single tray cookies, and sheet-pan dinners.

Do you have to rotate cake pans when baking?

If you have two baking sheets, you will not need to rotate the pans from the top rack to the bottom rack anymore. But if you are going to bake using a single cake pan only, it is better if you place it on the middle rack position.

12 of the most common cake baking mistakes fixed

There are a variety of reasons why a gorgeous cake might turn into a sinking disappointment, ranging from opening the oven door too early to utilizing out-of-date components. You should be able to obtain a beautiful rise every time you bake a cake since the Good Housekeeping Cookery Team has discovered some of your most typical errors when it comes to cake-making.

You’re not measuring your ingredients accurately

1. More flour or sugar than you would expect might have a more detrimental influence on the completed product than you would expect.
2. Follow the weights specified in a recipe to the letter, and avoid using inexpensive analogue scales that are difficult to read.
3. When it comes to baking, digital scales that measure in 1g increments are your best friend.
4. Instead of cutlery spoons, calibrated measuring spoons should be used.

• The latter is not available in a conventional size and has a wide range of carrying capacity.
• The Tala Stainless Steel Measuring Spoon is a favorite of ours.

You’re substituting or adding extra ingredients

1. If you’re not a seasoned baker, resist the temptation to replace one ingredient for another in your recipes.
2. Despite the fact that oil and butter are both fats, they do not behave in the same way (oil produces denser, moister cakes than butter), and you cannot swap them gram for gram.
3. It is also important to consider the sort of sugar used.
4. If you use granulated sugar in a recipe that calls for caster sugar and you only have caster sugar, you will end up with a crunchy, speckled sponge that is more thick in texture.

Your raising agents are out-of-date

1. If you use baking powder that has beyond its expiration date, your cakes will not rise to the dizzying heights that they could have reached.
2. Check to see whether your baking powder has lost its luster by mixing 1 teaspoon into 4 tablespoons of hot water and watching to see if it bubbles up instantly.
3. This material has been imported from another source.
4. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere.

You’re not following the method properly

If a recipe specifies that eggs and sugar should be whisked together for 5 minutes or that butter should be allowed to cool before adding it to a combination, there is almost always a scientific reason for this, and failing to follow it will result in a disaster. Make sure you follow the procedure to the letter.

You don’t know the difference between creaming, beating and folding

Creaming:

• In order to get the consistency requested by your recipe (typically ’till pale and fluffy,’ cream the butter and sugar together for a few minutes at a time using an electric whisk.
• It helps to include air into the creamed mixture
• the more air you can incorporate, the finer the texture of your cake will be.
• If you want an ethereally light sponge, cream the butter and sugar together until the mixture is practically white in color.

Beating:

• Beating refers to the act of incorporating eggs into a mixture of creamed sugar and butter. The simplest method to accomplish this is to beat all of your eggs together in a jug first, then slowly pour them into the bowl, making sure the mixture doesn’t curdle in the middle.
• Once again, an electric whisk is the most effective tool in this situation. The goal is to integrate as much air as possible into the batter while keeping it from becoming too dense.

Folding

• By folding in the flour and dry ingredients, you can ensure that all of the valuable air you’ve produced in the cake batter is preserved, allowing the cake to rise as high as possible.
• This should not be done with a wooden spoon or an electric whisk, and you should avoid being too heavy-handed to avoid knocking the air out of the mixture.
• If you overwork your cake, the texture will become rough as a result of your efforts. Instead, use a spatula to make a delicate, methodical, and deliberate figure-of-eight motion around the edge of the bowl, culminating with a scrape along the rim. If there is still flour visible, repeat the process until there is no more flour visible
• however, avoid over-mixing.

Your ingredients aren’t at room temperature

1. Using cold butter and eggs will cause the mixture to curdle, resulting in a coarse-textured, oily cake that does not rise well.
2. Use room temperature butter and eggs to avoid this problem.
3. Prepare ahead of time by allowing everything to come to room temperature for a few hours before you begin baking.
4. If you’re pressed for time, try these basic time-saving hacks: Place the uncracked eggs in a basin of warm tap water for a few minutes to remove the cold, then melt the butter in brief 20-second bursts in the microwave on the defrost setting to soften it but avoid melting it completely.

You’re not preparing your cake tin sufficiently

1. There are several different lining methods for different sorts of cakes, which are often detailed in your selected recipe, so make sure you follow the directions exactly as written.
2. Pour butter or oil into the bottom and sides of a normal Victoria sponge pan, then place a circle of baking parchment or greaseproof paper in the bottom of the pan that fits perfectly into the base of the tin.
3. Make use of a high-quality baking pan, such as the Kitchen Craft Non-Stick Cake Tin.
4. When baking fruit cakes, deep sponge cakes for celebration cakes, or square bakes such as brownies, you simply need to line the edges of the tin.

• If the edges of your sponge cakes usually seem to have a black, crispy edge, it’s possible that you’re over-greasing the pan.

You’re using the wrong size tin

1. We’ve all been in that situation.
2. You come across a cake recipe that sounds really delicious, but you don’t have the correct size baking pan.
3. Think twice before relying on whatever you happen to have on hand.
4. Because on the size of the tin, the cooking time and how thick or thin the sponge comes out will vary.

• It’s possible that your cake will burn at the top or overflow out of the pan while still being a raw mess in the centre if you make it in a tiny pan.
• If you choose one that is too large, you may wind up with a thin, dry pancake.
• Make sure you use the pan size specified in the recipe.

Your oven is the wrong temperature

1. Every oven varies to some extent, which is why a lot of baking times are given as estimates.
2. If your oven is operating at an excessively high or low temperature, you may notice that cooking times are regularly too short or too lengthy, respectively.
3. Invest in a dependable oven thermometer to keep an eye on things, such as the Heston Blumenthal by Salter Oven Thermometer, to keep an eye on things.
4. In the event that you have a fan oven, most recipes will instruct you to cook at a slightly lower temperature to account for the fact that these ovens operate hotter.

• If you have a gas or traditional oven, it is advisable to bake cakes on the middle shelf, because the temperature of each shelf position fluctuates significantly (this is not the case with fan ovens, which have an even heat throughout).
• Learn everything you can about your oven and make sure you’re using the proper temperature for its construction.

You’re opening the oven door too soon

1. Curiosity had gotten the better of the cake.
2. Attempt to open the door too soon, and you will end up with a cake that has a permanently sunken centre.
3. Wait until the cooking time has elapsed by at least 3/4 of the total time before even thinking about opening the oven door.
4. If your cake isn’t done, don’t keep opening the oven door every minute to check on it — doing so causes the oven to lose heat, which in turn increases the cooking time with each opening.

• You should give it at least another 5-10 minutes, depending on how near you think it is to being finished.
• Instead, if your cake is browning too rapidly on top while still being uncooked in the centre, cover the top of your baking pan tightly with aluminum foil for the duration of your baking time.

You’re taking too long to put the cake in the oven

1. In many cases, cakes that don’t rise properly or have a surface covered in small holes are caused by failing to put the cake in the oven quickly enough; this is a common mistake that occurs because you forgot to turn on your oven before you started, or because you became distracted with something else midway through mixing.
2. When the raising agents in the batter are activated and begin to bubble up (which usually occurs when the baking powder or self-raising flour is added to the liquid mixture), you must seize the opportunity to bake as soon as possible so that the heat of the oven can set the air bubbles in place before they pass.
3. Before you begin baking, make sure your baking pan is ready, the oven is warmed, and all of the ingredients are at room temperature.

You’re not using a reliable recipe

1. An enormous amount of information on cooking may be found on the internet.
2. The chances are that choosing one from a website you’ve never heard of before means that you were destined to failure before you ever opened your kitchen cabinet since it was never going to work in the first place.
3. You can be confident that the delightful dish you’re about to whip up will be a rousing success since all of Good Housekeeping’s recipes have been Triple-Tested by the editors of Good Housekeeping magazine.
4. This material has been imported from another source.

• Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere.

Top stand mixers

1. KitchenAid 5KSM125Artisan Stand Mixer KitchenAid 5KSM125Artisan Stand Mixer amazon.co.uk KitchenAid 5KSM7580X Stand Mixer johnlewis.com US$749.99 KitchenAid 5KSM7580X Stand Mixer johnlewis.com £699.00 KVC5100S Elite Stand Mixer by Kenwood.
2. Kenwood johnlewis.com £399.99 OptiMUM MUM9GX5S21 Stand Mixer from Bosch.
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Chocolate Swirl Coffee Cake – Super Moist & Easy!

In this Chocolate Swirl Coffee Cake, the soft vanilla and chocolate cake batters are swirled together in an artistic manner, and the entire thing is topped with an enticing buttery cinnamon crumb topping.

Moist Marbled Coffee Cake With Streusel

1. Coffee cake has a reputation for being a touch blah (that’s alright, we’ll admit it), with a propensity to have a dry, albeit still passable, cake layer.
2. This dish, on the other hand, is unique!
3. It’s made with yogurt and a lot of butter, just like my Blueberry Coffee Cake, which results in a cake with a soft, delicate texture.
4. That chocolate swirl, on top of everything else (I should mention that this is done using melted chocolate rather than cocoa powder for added richness) is the cherry on top.

• A coffee cake is defined by its crumb topping, which we don’t scrimp on at all in our recipe.
• In each mouthful, there is the proper amount of crumb to cake, and the cinnamon in the crumb layer brings out the best in the chocolate in this recipe.
• You’ll be pleased with this coffee cake, whether you’re seeking for a special breakfast meal or something to serve at a book club gathering.

What You’ll Need

If you bake frequently, you most likely already have most of these items in your cupboard or refrigerator.

For the crumb topping:

• All-purpose flour is a type of flour used for a variety of purposes.
• Light brown sugar — If you don’t have light brown sugar on hand, you may use dark brown sugar instead, but it will have a stronger molasses flavor than light brown sugar.
• Granulated sugar, ground cinnamon, and unsalted butter are all ingredients.

For the coffee cake:

• For the greatest results, use all-purpose flour that has been measured by weight. If you don’t have a scale, you may always use a spoon and sweep method.
• Baking powder, baking soda, and salt are all ingredients.
• When working with unsalted butter, soften the butter by letting it out on the counter for 30 to 45 minutes before to beginning the process.
• Sugar in granulated form
• The eggs should be removed from the refrigerator at the same time as the butter.
• A vanilla flavoring
• Make use of plain Greek yogurt
• I recommend using the sort prepared with full milk
• and
• Dark chocolate – See this post for advice on selecting and melting chocolate: Tips for Baking Brownies from Scratch for more information on this.

Can I Use Sour Cream Instead of Greek Yogurt?

Yes, if you prefer to make a sour cream coffee cake instead of a Greek yogurt coffee cake, you can substitute equal amounts of sour cream for the Greek yogurt. However, you will still receive a soft crumb cake.

How to Make Chocolate Swirl Coffee Cake

Begin by preparing the topping, and then proceed to prepare the cake batter. What you’ll have to do is the following:

For the crumb topping: 

Combine the dry ingredients in a separate bowl. In a medium-sized mixing bowl, whisk together the flour, brown and granulated sugars, cinnamon, and salt.

Toss in the butter. In a medium-sized mixing bowl, blend the flour, baking powder, and salt until well-combined and crumbly. Make a mental note to put it away.

For the cake: 

Prepare. Preheat the oven to 350 degrees Fahrenheit and coat a 9-inch round baking pan with butter or nonstick spray before starting the recipe. Combine all of the dry ingredients. In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, and salt until well combined and smooth.

1. Combine the butter, sugar, and eggs in a large mixing bowl.
2. To make the butter and sugar light and fluffy, use an electric mixer set on medium speed to whip them together.
3. Add the eggs one at a time, alternating with the vanilla extract.
4. Finish the batter by adding the remaining ingredients.

• Reduce the mixer speed to low and alternately add three sections of the flour mixture with two portions of the yogurt, starting and ending with the flour mixture.

Toss in the chocolate. 1 cup of the batter should be scooped out and placed in a small mixing dish with the melted chocolate. Using a whisk, mix all of the ingredients.

1. Assemble.
2. Scrape the vanilla batter into the prepared pan and smooth it out with a rubber spatula to ensure that it is equally distributed.
3. To create a marbled look, spread the chocolate batter on top and use a butter knife to create delicate swirls for an attractive finish.
4. Over the batter, sprinkle the topping mixture on top.

• Bake.
• Preheat the oven to 400°F and bake the cake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the middle comes out clean.
• Cool.

• Place the pan with the cake on a cooling rack and allow it to cool fully before cutting and serving.

Tips for Success

• Some tips and tactics I’ve picked up along the road when creating this crumb cake recipe are as follows: Putting the chocolate batter together. If you don’t want to wash another bowl, you may measure out 1 cup of the batter, pour the vanilla batter into the cake pan, then return the reserved batter to the empty basin and stir in the melted chocolate, being careful not to over-swirl the mixture. It’s important not to overswirl since you’ll wind up with a muddy-colored cake instead of a marbled effect
• instead, make it your own. The crumble may be spiced up with a sprinkle of cardamom if you like, and you can bake the coffee cake in an 8-inch square pan instead of a round one if you prefer (keep an eye on the cake while it bakes to ensure it doesn’t overcook).

How to Store Chocolate Swirl Coffee Cake

• Counter-top: Allow your cake to cool to room temperature before wrapping it in plastic wrap or storing it in an airtight container. Cake stands with a glass cover are also a favorite of mine. Alternatively, the cake can be kept on the counter for 2 to 3 days.
• Refrigerator: This cake will keep in the refrigerator for 4-5 days if stored properly. Allow the cake to cool completely before wrapping it in plastic wrap or storing it in an airtight container. Allowing your piece of cake to remain on the counter at room temperature for a few minutes before cutting into it can help bring out the buttery flavor of the cake.
• The coffee cake may be frozen in slices by wrapping each piece individually in plastic wrap and placing them in the freezer for up to 3 months. After let it to set on the counter for approximately an hour to reach room temperature, serve.

Ingredients

For the crumb topping:

• 2 tablespoons (1 cup 120g) all-purpose flour
• 1/4 cup (50g) light brown sugar that has been packed 13/4 cup granulated sugar
• 1/2 teaspoon freshly grated cinnamon
• Unsalted butter, melted (about 6 tablespoons (85g))

For the coffee cake:

• 2/3 cup (150g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 big eggs
• 1 teaspoon vanilla extract
• 2/3 cup Greek yogurt
• 1/2 cup (85g) dark chocolate, melted

Instructions

For the crumb topping:

1. In a medium-sized mixing bowl, whisk together the flour, brown and granulated sugars, cinnamon, and salt.
2. Using your hands, incorporate the melted butter into the mixture until it is well incorporated and forms crumbs.
3. Set aside while you finish assembling the cake (the mixture will get more crumbly as it rests).

For the cake:

1. Preheat the oven to 350°F and oil a 9-inch round baking pan with nonstick cooking spray.
2. A medium-sized mixing bowl may be used to whisk together the flour, baking powder, baking soda, and salt until thoroughly incorporated. Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes. Toss in the eggs one at a time, thoroughly mixing after each addition. Mix in the vanilla extract until well-combined.
3. Reduce the mixer speed to a low setting. Three sections of the flour mixture, alternated with two portions of the yogurt, should be added at a time. Combine until everything is well-combined.
4. In a small bowl, combine 1 cup of the batter with the melted chocolate until everything is combined. Combine well until everything is well-combined.
5. In a large mixing bowl, combine all of the ingredients and mix until well combined. Add the chocolate batter on top and use a knife to create swirls in the batter
7. Crumble the topping mixture on top of the cake and set aside. 45 minutes, or until the top of the cake is golden brown and a pick inserted into the center of the cake comes out clean.
8. Before slicing the cake, allow it to cool fully in the pan on a wire rack.

Incredibly Moist and Easy Carrot Cake

This is the carrot cake recipe that I use the most. It is produced entirely from scratch, is simple to prepare, is adaptable, and is really tasty. We have a lot of people that love this dish! Just take a look at all of the positive feedback! Go directly to the Easy Carrot Cake Recipe.

How to Make Carrot Cake From Scratch

1. This carrot cake is quick and simple to prepare, and it is really tasty.
2. That we adore carrot cake was something we didn’t discover for quite some time until lately.
3. Both of us had never eaten anything like it when we were younger.
4. We fell in love with this dish since it was so simple.

• This cake may be made fast and easily without the use of a lot of specialized equipment.
• The fact that it is so simple to make makes it the best-tasting carrot cake we have ever tasted.
• In case you’re seeking to bake cupcakes, check out our simple carrot cake cupcakes recipe.

• This cake served as an inspiration.
• More carrot recipes may be found at: Try our simple roasted carrots, carrots with garlic butter, or these honey roasted carrots for a quick and easy side dish.

Carrot Cake Ingredients

1. The ingredients for this cake are straightforward, and I’m willing to wager that you already have quite a few of them in your pantry.
2. The whole recipe may be seen below, but here is a brief synopsis of what to expect: I like to use all-purpose flour, but you can also use whole wheat or white whole wheat flour in place of some of the all-purpose flour if you prefer.
3. Replace the flour in the recipe with your preferred gluten-free flour mix for a gluten-free carrot cake.
4. Baking soda aids in the rising of the cake.

• We don’t use baking powder because the cake doesn’t require it.
• The flavor of the cake is enhanced by the addition of salt, cinnamon, and vanilla essence.
• Oil helps to make the cake moist and delicious – any neutral-flavored oil will do.

• A subtle coconut taste will emerge in the finished product if you use melted coconut oil instead of butter.
• The use of sugar makes the cake moist, light, and delectable.
• The mix of white and brown sugar is one of my favorite combinations, although you may use either one alone.
• As a result of the recipe’s publication, several of our readers have inquired as to whether we may lessen the amount of sugar used in the dish.
• You certainly may; however, keep in mind that the amount we suggest will result in the moistest cake possible.
• The structure of the cake is provided by the eggs.

1. This is the greatest carrot cake since it contains a large amount of carrots.
2. I prefer to grate my carrots by hand since I enjoy the texture, but you can use a food processor or purchase pre-grated carrots from the supermarket if you don’t have one.
3. When we initially tried the cake, we reduced the amount of carrots from three cups to two cups because three cups seemed a little excessive.
4. We were a little dissatisfied with the outcome after baking and cooling the cake.
5. Do not second-guess the amount of carrots asked for in our recipe below if you are in the middle of baking the cake.

You’ll need all three cups to complete the task.After all, it’s a cake made with carrots.The use of pecans and raisins is entirely optional!

1. I am aware that some people enjoy the taste of nuts and raisins in carrot cake, while others are opposed to their inclusion.
2. These are absolutely optional, so go with whatever you enjoy the most in life.

Making the Cake Batter

1. Nothing could be easier than the preparation of this carrot cake recipe.
2. If you have a couple of mixing bowls and are capable of stirring things together, you can create this cake!
3. According to our recipe video, all that is required is the simple combination of all of the components.
4. Here’s how I prefer to go about it: Dry ingredients are placed in one bowl, while liquid ingredients are placed in another: I prefer to whisk my dry ingredients together in a large mixing bowl until they are thoroughly combined.

• Afterwards, I combine all of the wet ingredients in a separate mixing dish.
• Combine the dry and wet materials in the following manner: When I’m done mixing, I move to a rubber spatula or big spoon and fold the two ingredients together until there are no major streaks of flour visible.
• In addition to this cinnamon coffee cake, we also make our quick pineapple upside-down cake and this buttery blueberry cake using the same process.

• Both dishes are very delicious!) Add carrots, almonds, and raisins to the mixture: In a large mixing bowl, I mix in the carrots as well as any nuts or raisins that may have been included in the recipe.

Baking the Cake

As for preparing the carrot cake, divide the mixture evenly between two greased and floured cake pans and bake for 30 minutes or until the cake is done. The cake layers should be baked for 35 to 40 minutes in the oven (they smell fantastic). After baking, allow the layers to cool completely before applying your preferred frosting.

Frosting the Cake

1. Our extra creamy cream cheese frosting is a favorite of ours.
2. Like certain cake frostings, it is smooth and creamy and does not stiffen up after a few hours in the refrigerator.
3. The recipe for classic cream cheese frosting is included in the notes portion of the recipe if that is what you are searching for.
4. Our Guinness Chocolate Cake was topped with the same frosting, which was actually the same recipe.

• There are only three ingredients in this recipe:

1. Cream cheese
2. Powdered sugar
3. Heavy cream

Instead of icing the cake, you may leave it plain if you don’t care for it or don’t have the ingredients on hand. It will still taste delicious. Alternatively, dust a little amount of powdered sugar on top. When Adam and I were testing this recipe, we omitted the icing the first couple of times and ended up falling in love with the cake just as it was, without any frosting.

What Our Readers are Saying

1. You may not think that our recipe will assist you in baking the greatest homemade carrot cake till you read what our readers have to say about it!
2. More reviews may be found in the area below the article.
3. ″Thank you so much for sharing this recipe; it was really simple to follow and turned out perfectly on the first try.
4. It was a big success with the family and is now a frequent request from my children.″ – A formal etymology ″This carrot cake was really delicious!

• The cake I created was for my husband’s birthday, and he said that it ″would earn a Paul Hollywood handshake″ (from the Great British Bake-Off).
• Yuna is a young woman who lives in Japan.
• ″This recipe for carrot cake is very delicious!

• It is quite difficult to find one that is not dry – this one is wet and works flawlessly every time; we make it frequently because it is unquestionably our favorite!″ – Jodi et al.
• We’ve received a number of commonly asked questions since publishing this recipe.
• The following are the most often encountered:

Frequently Asked Questions

1. Is it possible to create carrot cake cupcakes using this recipe?
2. Yes, without a doubt (and if you read through the comments, many of our readers have done just that).
3. If you want to create cupcakes instead of a cake, we recommend baking them for 14 to 18 minutes at 350 degrees (or until a tester inserted into the center of one comes out clean).
4. Finally, allow them to rest for a few minutes in the cupcake pan before moving them to a cooling rack to cool completely.

• This recipe should yield around 24 cupcakes.
• We’ve been asked this question so many times that we’ve decided to include a recipe for carrot cake cupcakes on the site (click to see it now).
• Is it possible to build a single large-layer cake?

• Yes, however the baking time will be adjusted accordingly.
• A Bundt pan with a capacity of 10 or 12 cups should be plenty for a bundt cake.
• In the 10-cup pan, you will most likely need to extend the baking time by around 30%, and in the 12-cup pan, the increase will be slightly less.
• A 9-inch-by-13-inch pan will also work, but you may need to leave a small amount of batter out of the pan to prevent it from overflowing.
• If possible, I’d bake the cake on a sheet pan, just in case part of the batter spills over the sides.
• What is the best way to keep carrot cake?

1. The cake should technically be refrigerated because it has a cream cheese frosting on it, but most bakers (even professional bakers) are OK with leaving a frosted cake out on the counter for a day or two (as long as your kitchen isn’t too hot).
2. If you wish to store the cake in the refrigerator, it will keep for 5 to 6 days.
3. Is it possible to substitute applesauce for the oil in the carrot cake recipe?
4. We haven’t tested this ourselves, so you may have to do some research and experimentation on your own to figure it out.
5. Having said that, you should be able to substitute part of the oil with applesauce without encountering too many difficulties.

Is it possible to use pineapple in the carrot cake?Yes, without a doubt.To avoid the cake becoming too wet, use fresh pineapple or, if using canned pineapple, drain it thoroughly before adding it to the cake.

1. We don’t advocate adding more than 1 cup of water to your recipe.
2. Recipe was initially published in April 2014 and has been revised.
3. Since publishing this recipe in 2014, we’ve made some changes to make it more understandable and added a brief instructional video.
4. Adam and Joanne are a couple that live in the United States.

Incredibly Moist and Easy Carrot Cake

• PREP 20mins
• COOK 45mins
• TOTAL 1hr 5mins

1. This is the greatest carrot cake recipe I’ve ever tried, and it’s easy to make.
2. We like to hand grate the carrots to get the finest carrot bits that melt into the cake batter, but you can also use a food processor to grate the carrots.
3. Carrots are shredded quickly, but the bits will be somewhat bigger than with a traditional grater.
4. Bags of shredded carrots are available in several supermarkets as well.

• This is a recipe that may be adjusted to your liking.
• You may make this with or without the nuts and raisins, depending on your preference.
• Both granulated and brown sugar work well in this recipe, but you can use either one or the other if you prefer** In contrast to the creamy frosting recipe described below, which is a soft icing, it is not recommended for frosting the entire cake.

• It has a consistency that is more similar to stabilized whipped cream than regular cream cheese frosting, and it is delicious.
• See the notes section for a recipe for a more typical cream cheese frosting.
• There is enough batter to make one (9-inch) double-layer cake (16 thin slices) or 22 to 24 cupcakes.

Watch Us Make the Recipe

You Will Need

1. Carrot Cake is a delicious dessert.
2. 2 cups of coffee (250 grams) 2 tablespoons baking soda (for all-purpose flour).
3. 1 12 tablespoons ground cinnamon, 1/2 teaspoon fine sea salt, 1/2 teaspoon fine sea salt 1 14 cups (about) (295 ml) Canola or other vegetable oil is recommended.
4. 1 cup of oats (200 grams) sugar that has been granulated 1 cup of oats (200 grams) brown sugar that has been gently packed 1 teaspoon pure vanilla extract (optional) 4 big quail eggs 3 cups of coffee (300 grams) carrots that have been shredded and peeled (5 to 6 medium carrots) 1 cup of oats (100 grams) pecans that have been roughly chopped a half cup (65 grams) raisins For a Creamy Frosting, use the following ingredients: 8 fluid ounces (225 grams) cream cheese that has been left out at room temperature 1 14 cups (about) (140 grams) sugar that has been powdered a third of a cup (80 ml) whipping cream with a lot of air a half cup (50 grams) Pecans, finely chopped, to be used as a cake topper

Directions

• Bake for 35 minutes at 350 degrees Fahrenheit. Prepare the batter (176C). Two 9-inch round cake pans should be greased and lined with parchment paper, with the parchment paper being greased on top as well. Alternately, butter and flour the bottom and sides of both pans before baking. In a medium-sized mixing basin, whisk together the flour, baking soda, salt, and cinnamon until thoroughly combined. In a separate dish, mix together the oil, sugars, and vanilla extract until well combined. In a separate bowl, whisk in the eggs, one at a time, until well blended. Make use of a big rubber spatula instead. Scrape the sides and bottom of the bowl clean, then add the dry ingredients in three batches, gently stirring between each addition until the dry ingredients are completely incorporated and the batter is smooth. Combine the carrots, nuts, and raisins in a large mixing bowl. Bake the cake: Divide the batter into the cake pans that have been prepared. Bake for 35 to 45 minutes, or until the tops of the cake layers spring back when touched, and a toothpick inserted into the middle of the cake comes out clean, depending on your oven. Cakes should be allowed to cool in their pans for 15 minutes before being turned out onto cooling racks and allowed to cool entirely. (If you discover that a cake layer has been stuck to the bottom of the pan, turn the pan upside down and let gravity to do its work.) To finish, in a large mixing bowl, using a handheld mixer on medium speed, beat cream cheese until it is creamy, approximately 1 minute. Beat in the powdered sugar, a quarter cup at a time, until the mixture is light and fluffy. Pour in the cream and beat for 1 minute on a medium speed until well combined. Refrigerate until you are ready to frost the cake. As soon as the cake layers have been allowed to cool fully, frost the top of one cake layer and then set the second cake layer on top. Using the remaining frosting, create a decorative swirl pattern over the top of the cake, leaving the sides unfrosted. Sprinkle nuts on top of the dish.

Adam and Joanne’s Tips

• Frosting Substitute — Cream Cheese Frosting in the Traditional Style: In a large mixing bowl, cream together 16 ounces of cream cheese and 1/2 cup of melted butter for a minute or two, or until the mixture is smooth. Combine 4 1/2 cups powdered sugar, 1 1/4 teaspoons vanilla extract, and a sprinkle of salt in a large mixing bowl. Beat for 2 to 3 minutes, or until the mixture is very creamy. A spoonful of cream or milk can be added if the sauce is too thick.
• How to Make Carrot Cake Cupcakes (with Pictures): We’d recommend baking cupcakes for 14 to 18 minutes for the best results (or until a tester inserted into the center of one comes out clean). Finally, allow them to rest for a few minutes in the cupcake pan before moving them to a cooling rack to cool completely. The recipe should yield between 22 and 24 cupcakes.
• This recipe can be baked in a bundt pan, which we haven’t tried yet, but a 10- or 12-cup Bundt pan should be plenty for this recipe. Increasing the baking time by around 30% in the 10-cup pan is likely, and somewhat less in the 12-cup pan, depending on how dense the batter is.
• Using a rectangle pan measuring 9 inches by 13 inches: Simply pour all of the batter into the rectangular pan and bake until done. The baking time should be comparable.
• Recipe based on Smitten Kitchen’s Recipe for Carrot Cake Cupcakes, which I modified and inspired.
• Nutritional information: The nutritional information shown below is an approximation. The USDA database was consulted in order to generate approximate values.

1. If you prepare this recipe, take a photo and tag it with the hashtag itinspiredtaste – we love seeing your creations on social media platforms like Instagram and Facebook!
2. You may find us at: @inspiredtaste Nutritional Information Per Serving: 1 slice (1 of 16) / 535 calories / total fat 33.4 grams / saturated fat 6.9 grams / cholesterol 69.3 milligrams / sodium 315 milligrams / carbohydrate 56.4 grams / dietary fiber 2.4 grams / total sugars 40.5 grams / protein 5.6 grams

Rainbow cake

This brilliant, six-tiered rainbow design is sure to be a show-stopping attraction. It’s a particularly spectacular celebration cake, thanks to the delectable layers of rich, colorful sponge sandwiched between two thin layers of softly whipped cream cheese frosting! Take a look at method

Ingredients

For the cakes

• The ingredients are: 360g melted butter, 360g caster sugar, 360g self-raising flour, 6 big eggs, 4 teaspoon vanilla extract, 40ml milk, red food coloring gel, orange food coloring gel, yellow food coloring gel, green food coloring gel, blue food coloring gel, violet food colouring gel

For the icing

• The ingredients are as follows: 200g softened butter
• 220g full-fat cream cheese
• 700g sieved icing sugar

Isn’t there any self-raising flour? For every 150g of ordinary flour, 2 tsp baking powder should be used.

Each serving contains

Energy

2520kj 602kcal 30%

Fat

32g 46%

Saturates

19g 96%

Sugars

62g 69%

Salt

0.3g 5%

In terms of the reference intake, Carbohydrates: 79.8g Protein: 2.8g Fibre: 0.7g Nutritional Information:

Method

1. Preheat the oven to gas 4, 180 degrees Celsius, fan 160 degrees Celsius. Grease and line three 20cm sandwich pans with baking paper.
2. 180g of butter, 180g of caster sugar, 180g flour, 3 eggs, 2 teaspoons vanilla essence, and 20ml milk should be combined in a mixing dish. Using a hand-held electric mixer, beat until the mixture is light and creamy
4. Divide the mixture in three equal portions across three mixing bowls. Fill the first bowl with red food coloring, the second with orange food coloring, and the third with yellow food coloring. Only 14 tsp of color at a time should be used until you get the desired tone. Make a thorough mix. Pour each bowl of sponge mix into a prepared muffin tray and smooth down the tops until they are level. Bake for 12–15 minutes, or until the tops are firm to the touch, for each of the three desserts. Place the pan on a wire rack to cool
6. Re-create the method three more times with the remaining cake ingredients and you will have three more sponges. Color them in the colors green, blue, and violet
8. When you are ready to prepare the icing, combine the butter and cream cheese in a mixing bowl and beat until smooth. Mix in half of the icing sugar until fully combined. After that, add the remaining icing sugar and continue to beat until smooth.
9. Place the violet sponge on a cake board or plate and spread with a little amount of frosting to cover the entire surface. Place the blue sponge on top of the white sponge. Continue layering in this manner, working your way through the colors of the rainbow. Spread a thin coating of frosting over the sides of the cake and place it in the refrigerator until it becomes hard.
10. Then, using the remaining frosting, cover the top and edges of the cake and set aside. Refrigerate until hard.

1. Recommendations for freezing and defrosting Bake the cake according to the recipe directions, but remove it from the oven before adding any decorations or frosting if desired.
2. Allow the mixture to cool fully.
3. Wrap tightly in clingfilm and tin foil (to avoid freezer burn) and place in the freezer for up to three months.
4. Remove the tin foil and clingfilm from the meat, but let it to thaw in the container at room temperature for several hours prior to serving.

• To decorate or ice baked products, wait until they have completely defrosted and reached room temperature before applying the icing or decorations.
• More Baking Recipes may be found here.
• We recommend this dish for a special occasion or treat as a part of a well balanced diet as a special occasion or treat.

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Baking 101: Which Oven Rack Should I Use?

1. Baking 101 is a collection of how-tos and what-to-dos for those new to the world of home baking.
2. Explained in detail: the little details.
3. Baking may be difficult if you haven’t already discovered this.
4. One of the most difficult things about reading a recipe (and you should definitely read a recipe before you walk into the kitchen) is figuring out which stages are very essential, and which parts you can afford to make mistakes on.

• The following is how most of my recipes begin: The oven should be preheated at 350 degrees Fahrenheit with the middle or top third of the oven rack in the middle.
• Yes… I’m bossy enough to tell you where to put the rack in your own oven, if you don’t mind me telling you.
• Isn’t that a lot of nerve?

• Somebody’s got a nerve.
• The bossy serves a purpose—he contributes to our crazy baking success.
• Let’s start with the topic of ovens.
• There is a variation in the amount of heat force generated in different regions of the oven hot-box, as you can see.
• A common design feature of ovens is that they include two heating sources, one at the bottom and one at the top.
• When we switch on the oven to preheat, the heating components in the oven are typically activated to heat the oven.

1. Once the oven has reached the correct temperature, the bottom heat source is activated on an as-needed basis to keep the oven at the right temperature.
2. Given that hot air rises, the upper portion of the oven is really continually hotter.
3. The lower portion will heat in bursts to keep the total temperature constant.
4. The bottom oven rack is ideal for baking crust breads and pizzas, as well as other baked items that require a deep browning on the bottom.
5. The top oven rack is ideal for baking items that require a crispy, brown top, such as pies and casseroles, among other things.

The middle oven rack is the ideal location because it allows air to circulate, heat sources are uniformly distributed, and the tops and bottoms of baked goods are not at risk of burning or browning too soon.It’s the ideal area to bake cakes, cookies, and brownies since it’s warm and inviting.If you have a busy oven and you’re baking more than one pan of food at a time, be sure to rotate the baked products between racks halfway through the baking process.

1. When baking two sheet pans of cookies at the same time, for example, shift the bottom pan to the center pan midway through baking and then swap the center pan to the bottom pan halfway through baking again.
2. The same is true for cake layers, however you need be careful not to move the cake about in the oven before it has had time to set.
3. Otherwise, the cake may collapse.
4. Here’s the thing: just because you begin on one rack does not imply that you will remain on that rack indefinitely!

Moving baked products around the oven will assist us in baking our baked goods more evenly.Consider what you want to get out of your baked item and then go for it.A blast of heat to set the pie crust to flaky perfection, time in the oven for the filling to cook through to perfection, and some quality time at the top of the oven to brown the crust are all necessary for pie baking success.

As a result, we may begin baking a pie on the bottom rack to brown the bottom crust, then transfer it to the middle rack for the remainder of the baking time, and finish baking it on the top rack to brown the crust after the pie is done.See?That’s a very even bake.Pizzas should have a crisp crust and a bubbly top that has been cooked and caramelized.Now that you know where the heat is located in the oven, start by baking the pizza on the bottom rack of a hot, hot oven.

Once the pizza is cooked through, move it to the top rack to brown the cheese (you could even turn on the broiler if you’re feeling particularly adventurous!).With a little bit of oven knowledge, understanding where heat originates from and how it lives, you have the ability to control the outcome.Although placement is critical, you are not restricted to a single oven rack.When in doubt, stay in the middle of the road and don’t be afraid to make adjustments.I’m referring to both electric and gas ovens for the purposes of this post.) Convection ovens will be discussed in more detail in a few weeks!) Here’s more knowledge in the Baking 101 Series – Baking 101: Getting Started How To Frost A Cake Baking 101: How To Brown Butter Baking 101: My Favorite Vegan Egg Substitute Baking 101: What’s In A Whisk?Baking 101: How To Crack And Separate An Egg

Which Oven Rack To Place A Cake On

1. Did you know that the placement of your baking sheet on the appropriate oven rack positions is quite important while baking?
2. In addition, various recipes require varied positioning on the menu.
3. It’s important to note that some recipes will direct you to ″bake in the center of the oven″ or ″place the rack in the uppermost position of the oven.″ So here is the solution to the question: Which Oven Rack Should I Use to Bake a Cake?
4. Additionally, ovens vary in size and shape, and some may have various hot zones that might impact the texture and flavor of the food they bake.

• Baking professionals maintain a safe posture for everyone in the kitchen: they keep the oven rack fixed to the middle rack, which works better for all types of foods.
• The lowest rack position in the oven is recommended when baking a thicker cake in order to achieve even results.
• The temperature should be kept lower and the cake should be baked for a little longer – but you will need to experiment with your baking rack and convection oven before settling on a method that works for you.

• Whatever you are baking (cake, cookies, bundt cakes and strips of cake), whether it is meat or sheet-pan meals, you must know the proper location of your heat source in order to achieve the greatest outcomes and the best results possible.
• Also required are a cooling rack and a decent cake pan, although that is the subject of another essay.
• It’s also possible to notice how different a cake baked in an Instant Pot is — we have a fantastic Carrot Cake Recipe that was created in an Instant Pot.

Which Oven Rack Should I Use?

1. When it comes to baking a cake, especially a chocolate cake, it might be difficult if you aren’t familiar with the process.
2. It might be difficult to determine which stages are essential and which steps are not in a recipe.
3. In the event that you are preparing a batch of small cupcakes for 50 people, where do you put them in the oven?
4. Similarly, if you are baking a cake layer for a batch of cupcakes, how do you position the cake layer in the oven?

• Cake recipes are rarely explicit on which rack to use when baking a cake.
• Remember the last time you read, ″Place your tray in the center of your table.″ Alternatively, position it in the upper third of the oven and preheat the oven to 375 degrees F.
• However, one advantage of baking over preparing main meals is that it is significantly more exact.

• Using an oven thermometer while constructing a layer cake is really vital.
• Let’s start with the ovens.
• The temperature of the oven hot-box varies depending on where you are in it.
• A heating source is located at both the bottom and the top of the oven, with one at the bottom and the other at the top.
• When we switch on the oven to preheat, both of the heating components will begin to heat the interior of the appliance.
• However, in order to keep the temperature of the oven stable, the bottom heat source is generally the most important heating element in the oven.

1. Because hot air rises to the top of the oven, the top of the oven is hotter than the bottom.
2. It is possible to bake pizzas and crusty bread on the lowest oven shelf due to the strong heat generated by being so near to the bottom element that is now turned on.
3. Place items such as pies and casseroles on the top oven rack, and the additional heat generated there will help to cook the top.
4. For example, a pie with a crusty top.
5. It appears that air is moving through the centre of the oven rack, that the heat sources are equally distributed, and that neither the tops nor bottoms of the baked goods are in risk of burning.

Bake cakes, cookies, and brownies in this location because it is the greatest.

How Important is Oven Rack Position?

Improved outcomes can be achieved by properly situating the oven rack in the oven. They should be evenly spaced between in order to provide adequate space for interior temperature and safety. The parameters listed below must be followed regardless of the food that is being baked.

Top Rack Position

1. In both browning and broiling, the uppermost rack position is the most advantageous.
2. This is due to the fact that the heat from the bottom of the oven will ultimately spread throughout the entire oven and will remain in the top position until the oven has finished preheating and has been shut off.
3. In other words, the position at the top of the heap is hotter than the rest.
4. You should bake items that require a crisp finish, such as garlic bread, potato gratins, grilled cheese sandwiches, casseroles, and two baking sheets of cookies (placing the other in the center), at the highest possible temperature on the top rack of your oven.

• In order to achieve a more equal baking outcome, turn on the broiler during the last few minutes of baking, or bake for an additional few minutes longer if you have a large baking pan.

Middle Rack Position (Default Position)

1. Choosing the middle rack position is the greatest alternative and the most appropriate position for you if your recipe does not specify which oven rack positions you should use and you are unsure.
2. As a result, if you are only baking one rack at a time, the center rack will normally bake and cook the food more evenly.
3. This is because the air flows equally across the rack while you are baking on the middle rack.
4. This is especially important if you use a forced fan oven.

• If you’re cooking or baking banana bread, sponge cake, thin cakes, brownies, fish, single-tray cookies, or sheet-pan meals, position your baking tray on the middle wire rack.

Bottom Thirds Position

1. It is preferable to divide the racks into thirds in order to ensure that all of the racks are equally spaced and that the interior temperature is maintained consistently.
2. In order to do this, the lowest rack should not be placed too near to the bottom of the oven, where the element is located.
3. Furthermore, swapping and rotating the trays midway through the cooking process can help to achieve a uniform finish, which is especially important if you are cooking in big amounts.

Bottom or Lowest Rack Position

1. Because the lowest rack position is the one that is nearest to the heat source, it is most susceptible to burning.
2. This rack position would be ideal if you plan on cooking pizza, sourdough bread, roasted veggies, or roasted meat on the grill.
3. When cooked in this posture, it only requires a brief period of exposure to a high-intensity heat source to complete the process.
4. Remember to take your pizza from the lowest rack as soon as possible and transfer it to the top rack prior to presenting it to your guests.

• This procedure will help to keep your pizza’s freshness until it’s time to serve it.
• When roasting vegetables, it is preferable to use a prepared baking sheet on the lowest wire rack to ensure that the veggies are crisp and color is consistent.

Which Rack Position to Use in Different Oven Type?

1. Ovens are available with a variety of features and functionalities.
2. Ovens used in restaurants and households, on the other hand, are often convection ovens, conventional ovens, microwave ovens, and oven toaster ovens, sometimes known as OTG ovens.
3. However, when it comes to baking, conventional and convection ovens are the most common options.
4. Diverse rack layers and different purposes are accommodated by each of these ovens.

• These ovens need extensive knowledge, which is especially important if you are a cake-baking enthusiast.
• If you do this, you will avoid wasting your cake batter on a failed attempt.
• Also, some pans, such as a bundt pan, can be thicker and can retain heat for a longer period of time, so transferring your layer cake to a wire rack as soon as it is safe will allow it to cool properly and prevent it from overcooking.

Convection Oven

1. In a fan-assisted oven, the hot air is circulated throughout the oven, creating a convection effect.
2. When compared to typical ovens, this one cooks more quickly and uniformly distributes or spreads the oven warmth at a lower temperature.
3. Additionally, because it circulates the air properly, it is the finest choice for baking sunken cake, cookies, and pastries, among other things.
4. When using a convection oven, the location of the rack is critical in order to achieve the greatest results.

• If you have two baking sheets, you won’t have to worry about rotating the pans from the top rack to the bottom rack as much anymore.
• The middle rack position is recommended if you are just planning to use a single cake pan and are baking in a single oven.

Conventional Ovens

1. Heat is disseminated and distributed by the conventional oven, however the temperature will vary about the pre-heating temperature because it is a conventional oven.
2. As a result, it does not produce constant heat, in contrast to convection ovens.
3. When using a standard oven, the uppermost area of the oven gets the hottest, which is why it is best to arrange your baking pans in the bottom third of the oven if you are using more than one pan.
4. Other than that, you should arrange it in the center of the oven, particularly if you are baking a single thin sheet cake.

• After half an hour has passed, turn the pan(s) from front to back to ensure even baking and baking results.
• It is also beneficial if your oven door is see-through, as you can watch your favorite pound cake bake while you are doing other things.
• In addition, if you are making an angel food cake, place the racks in the top and lower thirds of the oven to ensure even baking.

• After that, if you are halfway through the baking time, flip the baking pans from top to lower and back to front.
• Despite the fact that gas ovens used to be very popular, we will not be covering them in this article because they are just not that prevalent anymore.

What rack in the oven do you bake a cake on?

1. Thick cakes with a diameter of four inches or more should be baked on the bottom rack of the oven.
2. Because they will be cooked uniformly and will not be scorched, this is the reason.
3. In the event that they are placed in a different location, they will have a tendency to be soupy and raw in the inside.
4. Alternatively, thinner cakes (those measuring three inches or less in diameter) should be put on the center rack.

• If you follow these instructions, you will prevent the cake from burning and turning brown.
• Thinner cakes will have a softer and fluffier texture if they are baked in the middle of the oven rack.

What rack should you put the muffins on in the oven?

When making muffins, place them on the center rack of a preheated oven and bake for 20 minutes. If you are baking multiple pans of muffins, place the first pan on the first rack and the second pan on the bottom rack to ensure that the heat can circulate properly. Then, set the oven to maintain an internal temperature of between 375°F and 425°F for the next 30 minutes.

Should Bread be baked in the middle of the oven?

Moreover, as previously stated in a more extensive explanation, loaves of bread and pizza are best baked on the bottom rack of the oven. A crunchy texture on the outside and a softer texture on the inside are produced by this method.

Which oven rack to use for Turkey?

It is advisable to roast a turkey in an oven on the lowest rack possible, since this will provide the greatest results. If two racks are required, the middle rack should be placed in the middle of the first. Keep in mind that you should pre-heat your oven to 325 degrees F so that the meat will have a rich, browning effect (165 degrees C).

Which Oven Rack To Place A Cake On

1. Did you know that the placement of your baking sheet on the appropriate oven rack positions is quite important while baking?
2. In addition, various recipes require varied positioning on the menu.
3. It’s important to note that some recipes will direct you to ″bake in the center of the oven″ or ″place the rack in the uppermost position of the oven.″ So here is the solution to the question: Which Oven Rack Should I Use to Bake a Cake?
4. Additionally, ovens vary in size and shape, and some may have various hot zones that might impact the texture and flavor of the food they bake.

• Baking professionals maintain a safe posture for everyone in the kitchen: they keep the oven rack fixed to the middle rack, which works better for all types of foods.
• The lowest rack position in the oven is recommended when baking a thicker cake in order to achieve even results.
• The temperature should be kept lower and the cake should be baked for a little longer – but you will need to experiment with your baking rack and convection oven before settling on a method that works for you.

• Whatever you are baking (cake, cookies, bundt cakes and strips of cake), whether it is meat or sheet-pan meals, you must know the proper location of your heat source in order to achieve the greatest outcomes and the best results possible.
• Also required are a cooling rack and a decent cake pan, although that is the subject of another essay.
• It’s also possible to notice how different a cake baked in an Instant Pot is — we have a fantastic Carrot Cake Recipe that was created in an Instant Pot.

Which Oven Rack Should I Use?

1. When it comes to baking a cake, especially a chocolate cake, it might be difficult if you aren’t familiar with the process.
2. It might be difficult to determine which stages are essential and which steps are not in a recipe.
3. In the event that you are preparing a batch of small cupcakes for 50 people, where do you put them in the oven?
4. Similarly, if you are baking a cake layer for a batch of cupcakes, how do you position the cake layer in the oven?

• Cake recipes are rarely explicit on which rack to use when baking a cake.
• Remember the last time you read, ″Place your tray in the center of your table.″ Alternatively, position it in the upper third of the oven and preheat the oven to 375 degrees F.
• However, one advantage of baking over preparing main meals is that it is significantly more exact.

• Using an oven thermometer while constructing a layer cake is really vital.
• Let’s start with the ovens.
• The temperature of the oven hot-box varies depending on where you are in it.
• A heating source is located at both the bottom and the top of the oven, with one at the bottom and the other at the top.
• When we switch on the oven to preheat, both of the heating components will begin to heat the interior of the appliance.
• However, in order to keep the temperature of the oven stable, the bottom heat source is generally the most important heating element in the oven.

1. Because hot air rises to the top of the oven, the top of the oven is hotter than the bottom.
2. It is possible to bake pizzas and crusty bread on the lowest oven shelf due to the strong heat generated by being so near to the bottom element that is now turned on.
3. Place items such as pies and casseroles on the top oven rack, and the additional heat generated there will help to cook the top.
4. For example, a pie with a crusty top.