Quality Pans are essential for creating beautiful decorated cakes.
- Determine the size you will need.
- A pan with a light finish will bake cakes with a lighter color crust.
- Anodized Aluminum pans bake evenly and they won't warp or rust.
- Use a Non-Stick Spray or Cake Release and a Pastry Brush (or use solid vegetable shortening and flour). If your using a Non-Stick Spray make sure to just spray the inside of the pan first before you fill it up with the batter. If your using Cake Release or vegetable shortening with flour make sure to brush a thin coat on the inside of the pan before filling with cake batter.
- I suggest you use Wilton's Bake-Even Cake Strips to help you bake even cakes that won't leave you with a crown on the cake. Throughly saturate the strips with cold water. Run your fingers down the strips to remove any excess moisture. (DO NOT WRING DRY!) With the aluminized side out, wrap the strip around the outside of the cake pan and close the bottom. Overlap the ends and use the pins that are provided (or straight pin without a plastic head) to hold the strip in place.
Mixing the Batter
- Pre-heat your oven to the specified temperature for about 10-15 minutes.
- Whether you bake from a recipe or a boxed mix, measure all of your ingredients before you begin.
- Measure liquid ingredients at eye level in a standard liquid measuring cups.
- Level off dry ingredients using measuring cups for dry measure.
- Scrape the side and bottom of the bowl for even blending.
NOTE: Do not use a liquid measuring cup to measure dry ingredients, or use a dry measuring cup to measure liquids! This will give you different results!
Filling Cake Pans
- Fill prepared pans half full.
- Bake immediately after mixing as near to the center of the oven as possible.
- Allow at least 1 inch of space on all sides and between pans.
- Avoid opening the oven door during the first 20 minutes of baking.
Testing Cakes for Doneness
- Test cakes for doneness while they are still in the oven.
- To test for doneness, insert a toothpick near the center of the cake. The cake is done if the toothpick comes out clean.
- Remove cakes from oven and cool in pans for 10 minutes on a cooling grid.
Removing the Cakes
- To remove the cake easily from the pan, place parchment or waxed paper over the cake.
- Place a second grid on top of the cake and invert the cake while sandwiched between the 2 grids.
- Remove the top grid and cake pan and cool completely on the remaining grid for about 15-30 minutes. The paper prevents the wire from breaking the crust or leaving imprints.
Come by on Saturday to check out the next topic: "Icing Ingredients"!
