Friday, December 10, 2010

Baking it perfect!

One of the most frustrating things is baking a cake and then having it fall apart or stick to the pan when you flip it out. Ugh!
Here's my tried and true method and I wouldn't do it any other way.
1. Coat your pans generously with my Pan Coating

2. Fill pans 2/3 full with batter

3. Bake SLOWLY and don't open the over door unless you need to.

I bake mine at 325 degrees

To get a perfectly smooth top and a guaranteed 2 inches WITHOUT cutting the top do this:

4. Lay a towel atop the dome and GENTLY press down with a cookies sheet.

Hold for a good minute. This compressed the dome and makes the cake an even 2 inches. No guess work here!

5. Look! No dome!

Let cake cool until pan is still warm but "touchable"

6. Turn pan over onto a clean towel (absorbs moisture) and GENTLY lift it off.

Stay tuned for tomorrow when I show you how to dam a cake.

Happy caking,


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