Do your cakes stick to the pan? Do they not rise quite high enough? Grease the bottom of your pans with vegetable shortening, then dust with flour. The shortening doesn’t burn as easily as butter and helps your cakes release. Greasing only the bottom allows your cake to rise to its optimum height. When you pull it out of the oven, release it from the sides by carefully running a sharp knife along the outer edge of the pan before releasing the cake from the pan.
Tip #2
If you’re using a recipe that calls for buttermilk, but don’t have any in the house, simply mix 1 cup milk with 1 teaspoon white vinegar. Let it sit for 10 minutes before using.
Tip #3
When icing a layered cake - first put on a ‘crumb coat’. This is a very thin layer of your buttercream, or icing that helps keep the cake crumbs away from the outer layer of your icing. It helps to pop your crumb coated cake in the freezer for a few minutes before finishing your icing.
Does your cheesecake form cracks on top? When making a cheesecake in a springform pan, wrap the bottom of the pan in aluminum foil. Then place it in a larger roasting pan and fill with warm water about half way.
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