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Unless a recipe states otherwise, cakes baked in fluted tube pans should cool for 10-15 minutes before you move them to a wire rack to cool completely. Removing a cake too soon can cause it to crack, break or stick to the pan. Leaving a cake in the pan too long, however, can cause moisture to form between the cake and the pan. So keep an eye on that timer.
No cake tester handy? Check to see if your cake is done by inserting an uncooked spaghetti…
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When frosting a layered cake, the serving plate can get a bit messy. To help keep it clean, try…
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