Cake Tips
Source of Recipe
internet
* If you're baking more than one pan at a time, stagger the pans so the air can circulate
around them.
* For easier cutting, bake, cool and loosely wrap cakes one day ahead.
* If you don't have a large platter or serving tray for the cake, cut a large piece of
cardboard or sheet of plastic foam to size and cover it with foil.
* To keep serving tray free of frosting, tuck 3-inch-wide strips of waxed paper under the
edges of the cake before frosting. Pull strips away when finished.
* Before frosting, brush cakes to remove loose crumbs. To keep crumbs from getting
mixed in when spreading frosting, have the spatula touch only the frosting--not the
cake itself.
* For deep colors use paste food colors (available in cake-decorating and cookware
stores). Liquid food colors are OK, but much less vibrant.
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