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TIP: Oven temperatures may vary depending on the oven brand and model, so watch your cake carefully during baking. Oven racks may need to be set lower for cakes baked in tube pans. If two racks are used, arrange them so they divide the oven into thirds and then stagger the baking pans so they are not directly over each other. Frosted cakes should be frozen unwrapped until the frosting hardens, and then wrapped and sealed; freeze for up to 2 months. Frosting a layer cake: To begin frosting a layer cake, place the bottom layer on the serving plate. Pull the ends of the thread together through the cake, following the line at the top of the wooden picks. A butter cake is done when it begins to pull away from the sides of the baking pan, the top springs back when lightly touched, and a wooden pick inserted in the center comes out clean and dry. Check for doneness using the test given in the cake recipe. If recipe instructs you to beat egg whites until stiff peaks form, you can test by lifting beaters straight up from egg whites. Peaks should remain on top of the egg whites, and when bowl is tilted, mixture should not slide around.
If adding to another mixture, immediately fold beaten egg whites gently into the mixture so volume is not lost; never beat or stir. Cake baking is based on scientific principles and requires the interaction of very specific ingredients in exact proportions. Store one-layer cakes in their baking pans, tightly covered. Store multilayer cakes in a cake-saver or under a large inverted bowl. Be sure to properly store your completed cake creation to preserve its texture, flavor, and appearance. Insert wooden picks halfway up the side of the cake layer at 2-inch intervals. Most conventional bathtubs are recessed -- designed to fit into a recess in the bath with three sides hidden by walls and the fourth side an open, finished front. Now that you've got the right baking pan and it's perfectly prepared, you are ready to start baking! Removing a cake from the pan too soon or too late can drastically change the appearance and texture of your cake. The following information is sure to provide you with everything you'll need to make all kinds of cake recipes and win rave reviews! Check to make sure bowl and beaters are completely clean and dry. Do not overbeat or they will become dry and clump together.
To measure flour, spoon it lightly into a dry measuring cup and level it off with a straight edge metal spatula. Measure all ingredients carefully and accurately. Before you begin, make sure you have the ingredients called for in the cake recipe. Run a knife around the edge of the cake to loosen it from the sides of the baking pan. A Bundt® pan: To prevent sticking, be sure all the creases and flutes of the pan are well greased (and floured, if recipe calls for it) before pouring in the batter. Wipe the spatula with paper towels before dipping it back into the bowl of frosting, and keep it well coated with frosting so it doesn't pick up any crumbs. Once your cake has cooled, it's time for another delicious step -- frosting the cake! Spread in a thin layer over the entire cake as a base coat to seal in any remaining crumbs and smooth the surface. If the cake has a fluffy or cooked frosting, insert a teaspoon handle under the edge of the cover to prevent an airtight seal and moisture buildup. Every time we pull some tape off a roll -- to wrap a present, hang macaroni art, temporarily fix a leaky pipe or seal a package for shipping -- we probably miss the genius of the roll itself.
