Some Basic Baking Tips

If there is an budding baker in you, here are some basic tips for getting that cake to turn out just right!  Some of these tips are from Wilton Cake Decorating.

  • A pan with a lighter color (finish) like a shiny metal will result in a lighter colored crust.  I don’t like the dark non-stick pans, they always make my cookies and cakes too dark on the outside.
  • Two really cool tools to make your baking more successful:  Cake Release (a product you brush lightly on the bottom and sides of pan) and Bake-Even Strips (wrap these around outside of pan before baking to bake more even cakes without that puffy crown.)
  • Measure liquid ingredients at eye level and always level off dry ingredients.
  • Fill prepared pans only half full.
  • Bake cakes immediately after mixing in the center of oven.
  • Allow at least 1 inch of space on all sides and between pans.
  • Don’t open the oven door during the first 20 minutes of baking.
  • Test cakes for doneness while they are still in the oven.
  • Cool cakes in pans for only 10 minutes, using a cooling rack.
  • Plain Crisco is the only kind of shortening I will use in a cake.
  • To remove cake from a pan, place waxed paper over top of cake and place a second grid (cooling rack) on top of the paper.  Flip it over and remove bottom pan.  The wax paper keeps grid from making marks on the cake.

Did you know?
-3 teaspoons equals 1 tablespoon
-The number of X’s on confectioner’s sugar indicates the number of times it has been sifted.

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