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Old 03-17-2012, 03:20 PM   #1
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Cake Report :D

Today, I would like to share some information you may or may not know.
First, when baking a cake, when you pull it out of the oven cut it then and take it out of the pan. Its alot easier then waiting and the cake doesn't stick. Tested and works.
Second, if you are making a filled cake the icing ring to hold it all in shouldn't be on the edge, it should be a little bit to the center by a 1/2 inch.
Third, hot to boiling water will make icing smoother.
Fourth, parchment paper on the pan helps.
Fifth and final, buttercream icing is better than store bought. Royal icing hardens fast. Buttercream recipe follows:
1/2 cup veggie shortening
1/2 cup butter softened (i forget to do that part sometimes)
1 teaspoon clear vanilla extract
4 cups confectioners' sugar (about 1 pound)
2 tablespoons milk

In a large bowl, cream shortening and butter. Add vanilla. Add confectioners' sugar one cup at a time. Add milk. Its ready to use.
Hope this helped someone.

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Old 03-17-2012, 03:33 PM   #2
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I HATE fondant frosting. I will only make either buttercream or cream cheese frosting. I prefer the latter. It is not as sweet as buttercream. I also level the top of each layer. That way the layers lay flat and gives me a flat top as well.
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Old 03-17-2012, 09:52 PM   #3
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Back in the days when I actually made layer cakes, I would cut circles of waxed paper by placing a clean pan on waxed paper, then running a line around the pan. I then cut out the circle just inside the line I had drawn. I first greased the pan with shortening, put in a waxed paper circle, then greased the waxed paper circle. After the cake was baked, I immediately turned the pan upside down on yet another piece of waxed paper, tapped the pan gently, then lifter the pan off the cake. I then removed the circle of waxed paper. I never had problems removing a cake layer from the pan using this method, just like my mother did it for years and years.
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Old 03-18-2012, 12:29 AM   #4
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Quote:
Originally Posted by Addie View Post
I HATE fondant frosting.
Well fondant isn't a frosting is a "topping" used for coating the cake. Your recipe might be wrong so I'm going to give you the one i use.
1/2 cup light corn syrup
1/2 cup shortening (i use Crisco)
1/2 teaspoon salt
2 pounds confectioners' sugar
1 teaspoon vanilla extract

In a big bowl mix the light corn syrup and shortening together.
Add the salt and vanilla flavoring
Very slowly mix in the confectioners' sugar
Mix the dough to a play dough consistency
If the dough is too sticky add more confectioners' sugar
If possible it is recommended to allow fondant to chill in the refrigerator
To use your fondant, roll it out on a table that has been dusted with confectioners' sugar. Roll it out to be between 1/4 inch and 1/8 thick.
"Dirty ice" (put buttercream on the cake) the cake then put on the fondant. If fondant cracks steam it with a steamer. (Iron at an angle would work as long as the fondant gets steamed)

I hope this helps.
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Old 03-18-2012, 12:59 AM   #5
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I'm sorry, but that sounds gross. I don't do shortening, especially not something as artificial as Crisco.
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Old 03-18-2012, 12:59 AM   #6
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Quote:
Originally Posted by DMerry View Post
Back in the days when I actually made layer cakes, I would cut circles of waxed paper by placing a clean pan on waxed paper, then running a line around the pan. I then cut out the circle just inside the line I had drawn. I first greased the pan with shortening, put in a waxed paper circle, then greased the waxed paper circle. After the cake was baked, I immediately turned the pan upside down on yet another piece of waxed paper, tapped the pan gently, then lifter the pan off the cake. I then removed the circle of waxed paper. I never had problems removing a cake layer from the pan using this method, just like my mother did it for years and years.
I do something similar for all my cakes, from regular 8" layers up to 15 and 18 inch wedding cake tiers. I use Parchment instead of wax paper (though either is good) and after I have greased the pan the second time with the parchment, I dust the sides and bottom with flour. If it is a chocolate cake I dust with sifted cocoa to retain the rich chocolate colour and flavour.
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Old 03-18-2012, 01:03 AM   #7
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Its actually really sweet from the sugar, but other then that its not bad you dont have to use crisco thats just what i use. The pro cooks use fondant to make it smoother.
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Old 03-18-2012, 01:06 AM   #8
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Originally Posted by taxlady View Post
I'm sorry, but that sounds gross. I don't do shortening, especially not something as artificial as Crisco.
Most pro bakeries use Crisco in their butter cream frostings.
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Old 03-18-2012, 01:07 AM   #9
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Quote:
Originally Posted by Addie View Post
Most pro bakeries use Crisco in their butter cream frostings.
I guess that's why I don't like to buy cakes.
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Old 03-18-2012, 01:09 AM   #10
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Crisco battle?!?

Well they use crisco because they can buy it in the big tubs and it saves money but with the recipes i post you can use any type of shortening
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