TIPS AND TECHNIQUES:

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Tip for Getting Cakes out of the Pan Every Time*

*for smooth-sided pans; not for pans shaped like lips, castles, flowers or other shapes.

1.      Before baking, trace the outline of the bottom of the pan on wax paper or baking paper.

2.      Cut out the shape with scissors, set it aside.

3.      Spray the entire pan with no-stick baking spray, or smear it with a light coating of oil.

4.      Place the cutout in the bottom of the pan.

5.      Pour the batter in the pan, and bake as usual.

6.      After baking, let the cake cool for 10 minutes, or until the cake has separated a bit from the sides of the pan.

7.      Shake the pan slightly, to loosen it from the pan.

8.      Prepare two flat large plates a wire rack covered with foil will also do, as long as the surface is completely flat.

9.      Place the plate on top of the cake pan; it must cover the pan completely.

10.  In one quick motion, turn the cake out on to the pan.

11.  Peel off the baking paper.

12.  Using the same technique, quickly turn the cake over again onto the other plate you have prepared. Your cake should now be right side up.

Icing Options

You have a few options when it comes to icing. These options fall into two categories: Icing for the entire cake, and Decorating Icing, for pictures and designs. 

Fondant:

Fondant is a kind of candy clay. You can roll it out, make cut outs or mold it and place it on the cake as decoration. A word of caution: it will air dry very quickly so do not leave it uncovered when you are not working with it. Place a piece of plastic wrap or lightly damp cloth on it to keep it moist.

To make a ribbon, color the fondant by working in a little food coloring. With a little confectionery sugar on your counter top, roll out the fondant with a rolling pin. Using a straight edge ruler and a very sharp knife cut a strip 2 inches wide and long enough to go up one side across the top and down the other side. Use these strips as the ribbon for your cake.

Fondant Bow:

To make a bow, cut five strips 2 inches wide and 7 inches long to form the first layer of loops. Attach each loop by brushing egg white on to the point that the ribbons cross. Make 3 strips 2 x 5 and set those loops on top of the the row. To finish make one loop with a 2 x 6 in strip in the center to hide all the ends.

For the Entire Cake:

Rich's Whip, whipped

Pareve Buttercream, see recipe below.

Decorating Icing:

Dye the Buttercream or Rich's Whip using liquid or gel food coloring, or

Purchase: Betty Crocker Easy Flow Icing, Betty Crocker Decorating Icing or Cake Mate Writing Icing, which are all pareve when bearing the O-U.

Recipe for Pareve Buttercream

One batch will be enough for a 9" double layer cake.

2 lbs. Confectionary Sugar

1tsp. Vanilla

½ tsp. Salt

½ cup water

½ lb Crisco (or 1 stick and 3 extra Tbs.)

1.      In order, put shortening, salt, vanilla, half the sugar and half the water in a mixer.

2.      Using the flat beater (not the whisk attachment), slowly begin mixing (slowly, so the sugar won't fly all over the room.)

3.      After they become moist, add the rest of the sugar and water, alternating so the sugar becomes dampened.

4.      When all the ingredients are damp and in the bowl, turn the mixer on Medium/ Medium-High and let whip for about 5 minutes.

Icing Technique

Level the Cake

One of the biggest differences between home-decorated and professionally decorated cakes are the bumps or small rises that form in the cake when it bakes. While these bumps cannot be prevented, most bakers cut them off before icing. Essentially, bakers level their cake. There are professional leveling devices, but a long serrated knife works just as well.

To level your cake: Wait until the cake cools completely. Hold the knife parallel to your work surface and just below the rise, and using a gentle sawing motion, saw off the hill on the top of your cake. Now your cake should be flat. Brush off any excess crumbs.

Protect Your Platter

Before you begin icing, it is a good idea to place strips of waxed paper, baking paper or aluminum foil under the edge of the cake. These strips should extend to the edge of your platter, and will protect your platter from the icing drips that will inevitably fall. Make sure your strips are narrow enough to be removed easily.

Icing the Entire Cake

If you are using Buttercream as your base coat, you can use a spatula dipped in hot water to make a smooth, even finish.

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