We asked experts what they use a cake tester for and which one they recommend buying.
—some tools have such literal names that there’s no question as to their intended purpose. Cake testers are a great example. You pick up the pointy thing, stick it in a just-baked cake, pull it out, and check if it’s gooey or not. Simple!
“A toothpick has texture to it—a lot more than a skinny piece of steel—which can pick up crumbs on its way through a cake,” says chef and food scientist,. “To the untrained eye, these crumbs can make it look like the tester isn’t clean, and leaving the cake in the oven until the toothpick is completely clean will create an overbaked cake.”
A few moist crumbs clinging to your cake tester is really quite fine. The cake will continue to gently bake itself with residual heat after you’ve removed it from the oven anyway—if you wait until your tester is bone-dry, you may be asking for an equally arid cake. A cake tester isn’t a foolproof method of assessing doneness, but it’ll give you a pretty good idea.
Marcus says that she inserts her cake tester into the scallop for about five seconds, then she does a wrist check. If the tester feels warm, she knows the scallop is ready. If it’s cold, she gives it another 30 to 60 seconds before retesting.
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