Begin checking your cakes at the earlier doneness time specified in the recipe. You could set your timer a few minutes earlier than the shortest baking time called for (but not too early in case your cake sinks). You can always bake longer, but overbaked or burnt them thou.
A toothpick (I prefer satay stick as it's longer & is easier to use) inserted in the center of the cake will come out either clean or with only a few crumbs clinging to it. If there is uncooked batter or many damp crumbs on the toothpick, return the cake to the oven & continue baking. Remember to set the timer again (to check again after 3-4 min).
When a cake is done, the edges will begin to pull away from the sides of the pan. This is an indication that the internal cake structure is firm and will hold after the cake is removed from the oven.
Usually cakes are baked until they are an even golden brown color over the entire surface. The edges can be slightly darker. Using your finger, touch the cake lightly in the center. If it feels springy & the indentation fills up when you remove your finger, the cake is done.
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