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When preparing icing we advise that you color all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.

Baking Directions from the Professionals:
Preheat the oven to 350°F or temperature per recipe instructions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Lubricate the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour within pan and shake so that flour covers all greased surfaces.

Turn pan upside down and pat lightly to remove excess flour. If any shiny spots linger, touch up with more shortening and flour to prevent cake from sticking. You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour or use a cake release, for perfect, crumb-free cakes. This item can be found at stores that sell cake and candy supplies. Empty the cake batter into pan, and if needed, spread the batter around with a spatula to fill all areas of the pan evenly. Lift a corner of the pan a little bit off of your work table and drop it back down. This will get out all of the air bubbles. Be careful not to touch inner sides or bottom of pan.

Bake cake on center rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions. Normally, one tests a cake by inserting a clean toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done. If the toothpick comes out with crumbs, or clearly shows wet cake batter, the cake is not ready cooking. Don’t use a knife to test the cake as this can collapse a cake. Bakers will keep a thermometer in the oven to tell the precise temperature. High heat thermometers are purchased at stores that sell cake decorating supply. Many bakers use the “hand test” to see if the cake is ready. They push down slightly on the cake, (not too hard) and the cake will spring back if thoroughly cooked. Remove cake from oven and cool on cake rack for around 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.

To remove cake from pan, place cooling rack against cake and rotate both cake rack and pan over. Lift pan off gently. Cool cake roughly one hour. Take a serrated cake knife and tidy off any areas where the cake is bulging. Sweep loose crumbs off cake.

To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold a different board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while rotating to prevent cake from cracking. Ice, decorate, and enjoy!

For more details feel free to get in touch with us. We’ll be pleased to discuss all that we know about baking and cake decorations.

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