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Cake
Baking 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.
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How-To's & Tips Index
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