Cooling And Leveling Cakes

by Cathy
(Salem, OR)

I notice on your video you don't seem to have to level your cakes before stacking. What's your secret? I always have a dome I have to shave off. Also, it looks like you cool your cakes in the pan for a bit then finish cooling on the cardboard, no cooling rack? I'm learning so much from your website. As a beginner baker it has been a great learning tool!


Cathy

Hi Cathy, Thank you for such nice commentary on my website. I really appreciate that. I usually do have to do some leveling of my cakes. I use a long cake knife to do it. But my secret (and this is a recent discovery when building wedding cakes) is the Cake Stackers cake support system. Even if your cakes are not perfectly level the Cake Stackers take care of that problem.

I do cool them in the pans for a while and then I pop them out onto the cardoard. I don't use cooling racks. They are not necessary. I then wrap them in plastic after they cool completely.

If you want to you can see my page dedicated to the tiered cake stand by Cake Stackers with a written review. Here is the youtube review.

And here is an amazing video by the woman who sells them. She actually hold the cake upside down. See the new Cake Stackers cake support system that's turning the cake decorating world upside down!

Thanks for visiting and I hope you will come back often as I am constantly adding new pages of information to assist cake decorators, brides and bakers.

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Gluten-free Cake

by Cathy
(Salem, OR)

Hello!
I've been asked to make a baby shower cake for a mom who is gluten-free. I know there are a lot of recipes on the internet but I thought I'd see if you have a recipe that you particularly like. Also, what is your opinion on making it entirely gluten-free verses one that has different recipes on each layer? Or should I just go the easy way and do cupcakes with some of each (gluten-free/non gluten free)?

Thanks!
Cathy

Hi Cathy, Thanks for visiting! I wish I did have a great gluten free cake recipe for you. I made one years ago for a bride with rice flour but it was her recipe that I followed.

As far as what I would do? I would probably do cupcakes, keeping the gluten free ones separate and let people choose which they would prefer. Cupcakes are so popular right now you really can't go wrong with that idea.

Hope this helps you out.



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Mar 04, 2016
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recipe
by: Ann

Please I need a basic recipe for sponge cake.

Mar 14, 2016
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Vanilla Cake
by: Lorelie

Hi Ann the closest thing that I have to a sponge cake is my white cake. I don't make sponge cakes in general. This white wedding cake or vanilla cake as I sometimes cake it is delish. You may want to give it a try. Recipe

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Brandy as a preservative for cake

by Rachael
(Abuja-Nigeria)

I baked a cake 3 days ago in the evening and I used brandy as preservative while baking. By this morning it was tasting spoiled. What did I do wrong?

Hi Rachel,

You didn't say whether or not you refrigerated it. Three days is a long time with or without Brandy. I personally have never used alcohol to preserve. Maybe one of my readers has, and will see this post and comment.


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About the brandy...
by: Robin Covey

I have never used brandy however I use rum a lot you must make a simple syrup out of the alcohol and refrigerate it afterwards. The alcohol breaks down sugars if you do not keep it cold. you can get up to a week out of your cake by keeping it cold.

Thank you Robin!
by: Lorelie

Robin I really appreciate your help with this. answer. Awesome. Thanks

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Nov 10, 2014
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preservative
by: Anonymous

What can I use has preservative apart brandy ,need to know urgently

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Conversions..

by Carolanne
(Canada)

Hi! I have a question about the conversion of the cake batters. I must do a christening cake but it's like a wedding cake! I will make 3 tiers. A 6, 10 and 14'' with a 3'' deep pan. My question is: I have found many recipes that I find with a really good taste but the cups batter is not enough for my style cake... How can I do the conversion?? Can you help me!!

Thanks

Hi Carolanne,

Have you seen my baking tips page? I have a chart that shows how many cups of batter you will need for each pan size.

I have a few recipes that I already converted for those as well. The white wedding cake recipe.

The yellow cake recipe.

And the chocolate cake recipe



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The eggs in a recipe

by Carolanne
(Canada)


Hi! My question is: What is the difference between using 2 eggs instead 4 eggs in a cupcake recipes? I have seen 2 similar lemon cupcakes= recipe, one using 2 eggs and the other one using 4 eggs. What will be the difference? A denser cake? Thank you!!

Hi Carolanne,
Eggs are an emulsifier and help to produce a smooth batter. The heat of the oven coagulates the eggs. So the eggs help to give the cake structure. The egg yolks also contain fat so they act as a shortening.
Eggs add color, improve the texture of the cakes, increase volume (beaten egg whites), give structure to the cake and add flavor and nutrition.

Most likely the recipe that has the two eggs has more shortening to compensate for less eggs. Can you try them both and do a taste test?


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