Cake Making Tips

Baking Tips

1.Bake cakes with the oven rack placed in the center of the oven, unless the recipe states differently. Bake only on one rack.

2.Bake your cakes for the time and temperature stated in your recipe. Remember if you are using glass pan to reduce the temperature by 25 degrees.

3.Do not place the baking pans too close together in the oven as this may lead to uneven browning and under-baking.

Cooling/Frosting Tips

1.Cool cakes completely on wire racks.

2.Allow the cake to cool for at least three minutes before taking the cake out of the pan and putting in on to a cooling rack.

3.When your cake is completely cooled, you will then need to get it ready for frosting, or the frosting will melt or slide off the cake.

4.Level the top of the cake using a butter knife, so the top of the cake is level. This will give it a really good look.

5.Be sure to brush away any crumbs from the top of the cake so the frosting will not look lumpy. Your pastry brush works well for this.

6.Place your cake onto your cake platter before put your cake in the refrigerator for about an hour so it will be totally cool and be easier to frost.

7.Using a plastic spatula, apply a lot of frosting to the top of the cake, spreading evenly. Then spread the frosting from the top down to the sides. Let cake sit until frosting has set.

Storage Tips

1.Store cakes with creamy frostings under a cake saver or large inverted bowl.

2.Store cakes with whipped cream toppings, cream fillings or cream cheese frostings in the refrigerator.

3.Cut butter-type cakes with a sharp, long, thin knife.

4.Cut angel food, chiffon and pound cakes with a long, serrated knife or electric knife.