Cake Tips 

When a cake recipe calls for flouring the baking pan, use a bit of 
the dry cake mix instead, no flour mess on the outside of the cake. 
For perfect shaped cakes or jelly rolls, first grease the pan, then 
line it with greased waxed paper. After baking, invert pan and peel 
off the waxed paper. No more broken corners or edges! Great for 
fudges and bars! 

When frosting cakes, always anchor the bottom cake layer to the 
serving plate or lazy Susan with a dab of frosting. That way, the 
cake won't slide about as you frost. This also helps keep a cake 
from sliding on its plate during transit. The frosting will hold the 
cake in place deliciously and your dessert will arrive in perfect 
shape. 

In a pinch, a large bowl makes a handy cake cover! 
To prevent icing from running off your cake, try dusting the surface 
lightly with cornstarch before icing. 

When filling and frosting a cake, place first layer(s) with bottom 
side up; place last layer with the top side up. 
For best results in cake baking, let eggs, butter and milk reach 
room temperature before mixing. 

A handy substitute for cake flour: 1 cup minus 2 tablespoons of all-
purpose flour equals 1 cup cake flour. 

To prevent nuts and fruits from sinking to the bottom of a cake 
during baking, warm them a bit in the oven and toss them with flour. 
Shake off excess flour before mixing them into the batter. 

If cake flour is hard to find, you can make your own with all-
purpose flour: for every cup of cake flour called for in a recipe, 
substitute a cup of all-purpose flour but replace 2 tablespoons of 
the flour with cornstarch. 

>From Emma


Marla

Home Cookin/ Message Board
http://members3.boardhost.com/marlaoh/index.html



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