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Old 12-09-2005, 01:39 PM   #11
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Ditto to the cake cutter recommendation. I'm cross eyed so I can never free hand it. I really like my cake cutter. Also ditto to the suggestion of using the bottom of one of the cakes as the top layer (bottom facing up). Don't forget to use a clean brush (pastry or bbq sauce brush) to wipe anway any crumbs before you start decorating.
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Old 12-09-2005, 02:05 PM   #12
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When I put the uncooked cake in the pan, I tap it gently to make it even out. I haven't had a problem with them being one sided since I started this. Also, I use the method of the first layer top side down and top layer top side up. I think it produces a better looking cake.
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Old 12-09-2005, 02:32 PM   #13
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This is a tip I got from a Fine Cooking mag for cutting cakes and I tried it out, I've got to say it works pretty well. You get a long piece of fine thread and wrap it around your cake, making sure it's even the entire way around until the string ends cross then you just gently tug it to slice through the cake. This probably doesn't work very well on dense cakes but exceptionally well on light airy cakes. The gal who sent in the tip said she's used it on a bunch of different kinds of cakes and has always worked well.
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Old 12-09-2005, 03:10 PM   #14
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Quote:
Originally Posted by corazon90
This is a tip I got from a Fine Cooking mag for cutting cakes and I tried it out, I've got to say it works pretty well. You get a long piece of fine thread and wrap it around your cake, making sure it's even the entire way around until the string ends cross then you just gently tug it to slice through the cake. This probably doesn't work very well on dense cakes but exceptionally well on light airy cakes. The gal who sent in the tip said she's used it on a bunch of different kinds of cakes and has always worked well.
Bet you could use dental floss for that.
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Old 12-09-2005, 04:14 PM   #15
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Originally Posted by SizzlininIN
I have one of those marm and used it but I just couldn't get the icing to look pretty like you see in the bakeries.
Hmmm - didn't you say above you used the ready-made icing? In my experience with it, it's always a little 'runnier' than homemade. Why don't you try your own cream cheese frosting with your carrot cake?

PS - Don't use the bakeries as a standard; first of all, you're not a pro, you're a home baker; secondly, I happen to think a lot of bakery cakes look like - well. We won't go there! Decorate a cake to your liking, and accumulate your own skills while you're doing it. Then it will truly be 'yours'!

Here's our old friend, with a page on cake decorating to help you - I LOVE this site!

http://www.baking911.com/decorating/cakes101.htm
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Old 12-09-2005, 04:20 PM   #16
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Or you can add some extra sugar to the can of frosting.
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Old 12-09-2005, 05:58 PM   #17
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Most bakery cakes look better than they taste!!!
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Old 12-09-2005, 06:24 PM   #18
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Bet you could use dental floss for that.
As long as it's not flavored. I just used sewing thread.
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Old 12-09-2005, 09:08 PM   #19
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Originally Posted by corazon90
As long as it's not flavored. I just used sewing thread.
Yooper dialogue please.

If yer not gonna be usin' dat cake knife thingamajig, then ya needs ta be usin' spider-wire. Da stuff is purtineer strong 'nuff to pull yer car outta da ditch. And it's thinner than ma cousin's hair.

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Old 12-16-2005, 03:42 AM   #20
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Um you can put in two pans so you don't have to cut in half or if you must cut in half you just have to use a large knife and be careful. Put cake at eye level and remember to keep cake "even" cut rounded (just a smidge) tops off to keep it flatter. :)
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