Cake Baking and Decorating Hints
The following is a list of cake baking and decorating hints. I hope that you find them helpful!
- Put at least 2 boards under each cake, alternating the "grain".
- For best results, always use jumbo eggs.
- When using a Kitchen Aid mixer, use speed level 2 for mixing the batter.
- Each cake mix yields 5-1/2-6 cups of batter. Always measure the batter.
- Cakes do not rise due to:overmeasurement of water or oil, pans are too large, oven temperature is too low, or overbeating/underbeating.
- After the cake comes out of the oven, let it sit for 10 min in the pan on a rack. Allow to cool completely on a rack and then wrap tightly in plastic wrap.
- When making a 2-layer cake, level each layer and place the two cut surfaces in the middle. For a one-layer cake, turn the cake upside-down on the cake board.
- Always be sure that the cake is completely cool before frosting.
- For filling between layers, make a ring of icing 1/2" from the edge all the way around cake. then, fill that ring with pudding, custard, fruit, etc.
- Cakes can be frozen for up to 3 months when wrapped tightly in heavy duty aluminum foil, but must be thawed completely before decorating.
- When frosting a cake, first put a thin layer all over to "hold" the crumbs. Then, frost over that.
- To make a decorated cake look complete, always put a top and bottom border on it.
- After the cake has been decorated, never leave in the sun so the colors don't fade.
- Glycerin is a liquid that can be used to soften dried paste food color.
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