Cakes

Fondant Tips

  • To prevent fondant from sticking to the rolling surface, sprinkle with confectioners’ sugar.

  • Fondant dries out quickly, so while working with it, always keep excess tightly…

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  • Freezing Cakes

    Unfrosted butter cakes and ones iced with buttercream frosting freeze well. Place individual cake layers on a baking sheet and freeze. Once frozen, place in heavy-duty resealable plastic freezer…

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    Frosting Tender Cakes

    When a cake is very tender and the frosting is thick, crumbs may loosen from the cake while frosting. To prevent this, spread a very thin layer of frosting over the side of the cake before…

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    How to Frost Cakes

    To frost a cake without getting crumbs in the frosting, be certain your cake is thoroughly cool before frosting it. Then brush off any loose crumbs with a pastry brush. Apply a very thin layer of…

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    Keeping a Cake Plate Pretty

    When frosting a layered cake, the serving plate can get a bit messy. To help keep it clean, try this trick. Tuck several 3-inch strips of waxed paper slightly under the cake, covering the plate's…

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    Last-Minute Fix for Frosted Cakes

    Like to dress up a plain frosted cake but have no sprinkles? Crush sweetened breakfast cereal and scatter across the top. It adds a fun look and a nice crunch, too. —Marcia P., Winter Park,…

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    Leftover Frosting

    If you have a little frosting leftover after decorating a cake, you can use it to make the following sweet treats.

    Spread some frosting over a graham cracker or the flat side of cookie, such…

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    Making a Cake Roll

    When making a cake roll, to keep the cake from cracking as you roll it up, be sure you’re not overbaking the cake. Most cake rolls bake in 10-15 minutes. Check your cake at 8-9 minutes and watch…

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    Making a Smooth Frosting

    The best way to ensure smooth frosting is to sift the confectioners’ sugar before adding it to the softened butter. Beating with an electric mixer will also help to produce a velvety frosting.

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    Mile-High Chiffon Cake

    To create tall, impressive chiffon cakes, remove the eggs from the refrigerator, then separate them while they are still cold. Then let the whites and the yolks stand at room temperature for 30…

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