Successful cake decorating is all
about preparation. Baking and preparing your cake for decorating is a critical part of the total process. In this article, I’ll share some expert tips for basic cake preparation to get your cake creation off to a fabulous start! These cleaning oven with baking soda and vinegar
easy tips will ensure your cake decorating success.
Preparing a Cake Board –
Many specially themed cakes are too large to fit on a plate, so a cake board may be used. Cut a piece of stiff cardboard to the desired size. Cover with foil, or heavy coated wrapping paper.
I often use colored tissue paper, covered with colored cellophane of the type used to wrap gift baskets. This gives the desired background color, with a surface which is easy to wipe clean. It also makes a great background to enhance the
presentation and photographing of your final cake masterpiece.
Preparing Cake Pans –
Use metal pans with a nonstick finish. Grease and flour pans before adding cake batter. Spread a thin layer of vegetable shortening on the bottom and sides of the pan. This works better than butter or margarine as the cake releases more easily from the pan. Sprinkle a little flour in each pan, and tilt to coat evenly. Shake out excess.
Testing for Doneness –
Follow baking instructions for time and temperature specified in the recipe. Cakes are done when a toothpick inserted into the center comes out clean. The cake should have pulled away from the sides of the pan and the top will spring back when touched lightly in the center.
Removing Cake from Pan –
Let cake cool for about 10 minutes before removing from the pan. Invert wire cooling rack over cake and flip over. Shake gently until cake releases from pan. Place a second wire rack over the bottom of the cake and flip over again so cake can cool right side up.
Preparing Cake for Frosting –
Slip each cake layer into a gallon-size freezer bag and place in the freezer for 30-45 minutes. An even easier method is to place each layer on its own plate and cover with plastic wrap before freezing. I poke a toothpick or two into the top of each layer to keep the plastic wrap from sticking to the cake’s surface.
Light freezing firms up the cake just right and allows you to easily brush any crumbs from the surface prior to frosting.
Best Base Frosting Recipe –
The thin texture of the base frosting allows easier coverage without pulling bits of cake and crumbs away from the cake. This is essential particularly if you are frosting white over chocolate cake. When base coat is done, frost over with your desired finish frosting.