You can present your home baked goodies with a lot of options for the decorations. Don't just give them a plain or boring presentation. If you have favorite cake recipes go right ahead and use cake recipes that you have, you can always use the mouth-watering photographs that I have provided in these cake recipes. Always be creative and don't be afraid to try something new. If the ingredients that listed in these cake recipes are limited, you can always substitute with something else. And remember.... practice makes perfect.
Preparing The Pans:
Always use the pan size that called for in the recipes. The cake will not rise properly or brown evenly if the pan
is too large. The batter will run over the top if the pan is too small. Fill pans half full. For butter cakes, grease
the pans, use the oil spray, use the brush to coat the pans with butter or oil.
You might sprinkle flour into the grease pan, coat evenly and tap lightly to remove the excess flour. Or place a wax
paper on the bottom of the greased pan. Sponge cakes or angel food cakes are usually baked in the tube pans.
No grease are needed in the angel food cakes making. The ungreased pan lets the batter to cling to the sides of the tube
pan as it rises.
Baking:
Always pre-heat the oven. Level the oven racks. Try not to open the oven door during the first 15 minutes of the
baking time. The temperature must remain constant in order for the cake to rise. Use the wooden pick to check. It
will comes out clean and dry when its done. Or the top will spring back when you touch it for the sponge cake.
Cooling:
After removing the butter cake from the oven, let them stand in their pan for 10 minutes before you take it out from
the pan. On the other hand let the sponge cake or the angel food cake cool before removing them from the pan.
Frosting:
Make sure the cakes are completely cool before attempting to frost it. Brush the crumb away after you split the cake
and put the filling in.(This is why I always make the cake ahead a time) Frosting should be in proper consistency.
Crumb coated the cake if you have to. This way you will not have crumb all over the icing.
Also this method will work nicely for cream cheese and fudge frosting. Thin crumb coat,put back in the cooler then frost it. I always make my cake one day ahead to make sure the cake comes OK and still ahead of the schedule. Always make sure
on all the ingredients 1 day before the due dates. " Better safe than sorry I always say".
Storing:
Refrigerate all cakes that have whipped cream icing or filling, away from such a strong odor. Unfrosted cake should be
wrap and can be in the freezer for up to 4 months.
Fats & Oil:
Fats and oil I used are the good ones. Some recipes asked for shortening or margarine I used the better versions. Find the non-hydrogenated kind if you need to use. If there is no other choice then I won't tell...
Butter: For rich flavor is usually the fat of choice. Choose from salted or unsalted.
Margarine: I don't use this. If I have to, I use the non- hydrogenated margarine. One of my Icing recipe used white margarine. I never could find the non-hydrogenated kind and I'm sorry.
Shortening: I don't use this. If I have to, I use the non-hydrogenated shortening. You can subtitute the white margarine with this kind of shortening. See my Icing Recipe.
Oil: Choose from soybean, canola, vegetable and olive oil.
Nonstick Cooking Spray: I use canola oil spray no alcohol or better yet I use oil and the brush.
Here are some Cake Recipes, I'll add more Cake Recipes soon. You can always create your own Cake Recipes and use the decorations that I have here. "Happy Decorating...!!!
Carrot Cake | Chiffon Cake | Lemon Butter Cake | Lemon Poppy Cake |
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