Tips & Tricks


Cakes can be scary. Especially layer cakes. All that balancing, rising, and decorating. Not only is your cake expected to look like a work of art, it’s supposed to taste like one too!

So not every cake is going to look like the ones you see in fancy wedding cake bakeries, but if you know what you’re doing, you can make a pretty nice one.


Eggs at Room Temperature

To achieve a smooth consistency throughout the cake batter, room temperature eggs are important. Room temperature eggs are especially important when making cheesecakes or cakes that call for whipped egg whites. If you do not have time to wait for them to warm, place a bowl of cracked eggs into another bowl of hot water. Be sure that no water touches the eggs.

Flouring and Buttering  

Flouring and buttering your cake pans is very important. There is nothing more devastating to your cakes than being pulled apart while being taken out of the pan. To ensure easy removal, thickly butter your pans and coat with flour. If making chocolate cake, use CoaCoa powder instead of flour.

Center Rack                                                                                                                                               

Always place your cakes on the middle rack. This way your cakes cook, but the tops don’t burn.

Cool your cakes 

Be sure to cool your cake on a cooling rack before you frost.

Cutting the Tops    

Before you frost, if your cake is a layered cake, you will need to cut the tops of. This means slicing the rounded top of the cake off, so just a flat piece remains. Not only does this leave you with a perfectly level cake, it also lets you ‘sample’ the cake repeatedly while dipping it in your frosting.

Overly Sweet Frosting?

One of the most common problems when making frosting is it being too sweet. If you are making buttercream, use salted butter. If not, add a pinch of salt and some lemon juice. The salt and lemon helps balance the sugar, and a small amount goes surprisingly far. Powdered sugar, the sweetener in most frosting, may also be the problem. Different brands contain varying rations of cornstarch to sugar, and therefore, the recipe that tasted perfect with one brand may not with another.                                                                                                                                                                                       Lara


3 thoughts on “Cakes

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