Muffin Mania

When making muffins, don't place your pan in the oven with empty cups. You can fill each empty cup with a few tablespoons of water, this will prevent your pan from overheating and warping.

When greasing your pans, do not use Salted butter or Margarine. The salt in the butter or margarine can cause your muffins to stick to the pan or get overly brown when you bake them.

If you have problems with large air holes in your finished cupcakes, cut the batter with a knife or tap the pan on the counter a few times before you place in the oven to break up any larger air bubbles that may have formed when pouring the batter.

EASY JELLY ROLL PAN REMOVAL

When making cakes or jellyrolls, cut out a piece of wax paper large enough to cover the bottom of the pan.

Grease the pan, place the wax paper in the bottom, and pour in the batter.

After baking, invert the pan onto a cooling rack and peel off the waxed paper.

The waxed paper will prevent the cake from sticking to the bottom of the pan.

PREPARING CAKE PANS

When making boxed cakes, reserve about 2 teaspoons of the powdered mix before blending.

After you grease the baking pan, sprinkle the reserved mix into the pan.

This will help prevent the cake from sticking, will taste great and will not leave a residue like flour.

CUTTING A CAKE IN HALF (TAKE 2)

If you don't have any dental floss, you can try this method to cutyour cake into 2 layers.

Grab a box of toothpicks and measure where you would like to make your cut, and insert wooden toothpicks about an inch apart around the cake.

Resting a long serrated knife on the wooden picks, slice across the cake. When done, discard the toothpicks and frost as normal.

CUTTING CAKES IN HALF FOR FILLING

When making filled cakes such as Boston Cream Pie or Black Forest Cakes, here is an easy way to cut the cakes in half.

Grab a container of dental floss and cut a piece that is large enough to go around the outside of the cake with about a foot to spare.

Wrap the floss around the outside of the cake where you would like to split it.

Cross the ends in front of you and pull, firmly to cut.

If your floss is placed properly the first time you should have a cake that is split in half perfectly each time.

SMOOTHER CAKE MIXES

For a smoother cake, from a boxed mix, sift the boxed cake mix before making the batter.

A quick and easy way to do this is to take a small colander/strainer, preferably wire mesh, and place it over a bowl.

Dump the cake mix into the colander/strainer placed over your mixing bowl and gently shake to sift the mix through the holes.

REMOVING THE CAKE FROM A PAN EASILY

If you have problems with cakes sticking to the bottoms of your pans, try this next time you bake.

Read your recipe carefully. If you need to grease the pan, try to use shortening or spray in oil. This will ensure complete coverage.

After the timer has gone off, make sure that the cake is thoroughly cooked.

Most cakes are done when they pull back slightly from the sides of the pan or if it springs back when pressed lightly with a finger in the center.

After removing the cake from the oven, place the pan on a wet towel on the counter to cool.

After about 10-20 minutes place a wire rack on top of the cake pan. Holding the rack firmly in place, invert the pan so that the cake will fall onto the rack. The cake should slide out of the pan onto the rack.

FROSTING FALLING OFF?

If you are icing your cake and you are finding that frosting is not sticking to it, it could be one of several problems.

If the icing just slides off the cake, the cake may not have been thoroughly cooled.

Try placing the cake in the refrigerator for 15-20 minutes.

Leave the frosting well covered and at room temperature while the cake is being refrigerated.

Once you are certain that the cake is cool, try frosting again. If the cake is cool and the frosting is still running off, the frosting may be too runny.

Using an electric mixer, start adding powdered sugar, ¼ of a cup at a time to the frosting until the consistency is firmer and the frosting adheres to the cake.

CHEESECAKE STORAGE

Here are a few useful tips to help you make a successful cheesecake. Although a cheesecake is quite simple to make, the right techniques can help make it a success every time.

For optimum presentation and flavor, once the cheesecake is cooked, it should be thoroughly cooled and if possible chilled for at least 2 hours before serving.

The cheesecake will actually develop deeper flavor after it has been refrigerated for a few days.

After the cheesecake has been removed from the oven and cooled at room temperature for about a half an hour, place the cheesecake in the refrigerator with out any covering to complete the cooling process.

Once the cheesecake is thoroughly chilled remove it from the refrigerator and cover it tightly with plastic wrap. Return the cheesecake to the refrigerator until ready to serve. You can store a cheesecake this way for up to a week.

To serve, just remove the cheesecake from the refrigerator, cut off the number of pieces that you would like to serve, and place on serving plates.

If you wish, you can let the cheesecake sit at room temperature for about a half an hour before serving to bring out the creamiest flavor of your creation.

FIXING BOILED FROSTING

You decided that for dessert tonight you were going to try to make a nice boiled white frosting. As you are making the recipe, you notice that it is not cooking up correctly.

While it is cooking, you notice that it is becoming sugary. While you are mixing it, add about a ¼ teaspoon of lemon juice. Continue to mix well, blending in the lemon juice well. If it is still looking sugary, try one more time. If you cannot get it to recover, toss the frosting and try again.

You have the frosting all cooked and ready to go on the cake, but the frosting won’t set up. Keep mixing the frosting, and start adding sifted powdered sugar into the frosting until it reaches a spreadable consistency.

SOGGY FILLED CAKE

When you are making filled cakes, such as Black Forest Cake or Boston Cream Pie, you will notice that sometimes the filling soaks into the cake making it a bit mushy. There are actually a couple of reasons by this happens.

1. The filling is too runny – If you are filling with fresh fruit, make sure that it is not too runny. It should be the consistency of a thick jam or jelly.

2. If you are using pudding - it needs to be mostly set up and firm, not runny.

3. If you still notice that the cake absorbs too much of the liquid you can leave the cake exposed to air for an hour or two, this will dry the outside surface of the cake so that when you put the filling in, it will re-hydrate the cake with out making it gummy.

4. If you don’t have that much time, try sprinkling some confectioners sugar on the cake before spreading the filling. This will help minimize how much the cake absorbs.

FIXING FROSTING I

You are making a layered cake, and every time you put the top cake on, it starts to slide off. This can actually be one of a few problems.

1. The cake is still too warm - If you try frosting a cake when the cake itself is too warm, the cake will heat up the frosting and the frosting will no longer act as glue.

2. The frosting is too thin – If your frosting is too thin, it will allow the cake to shift. To make the best frosting for a multi-layered cake, use an electric mixer. Whip the frosting well, to create a light fluffy frosting. If the frosting appears too moist, it will not set up into peaks. Add powdered sugar ¼ cup at a time until the frosting has a nice airy consistency that will hold it’s shape with out being too dry.

3. If neither of the above problems seem to be occurring, you can try to remedy the situations by this method: After you have placed the frosting between the 2 layers, hold the layers into place with strands of uncooked spaghetti. Once the frosting has set for a few hours pull out the spaghetti strands one at a time. If cake continues to slide, leave the spaghetti and wait a few more hours.

FROSTING LAYERED CAKES

To create a professional looking cake, try this set up the next time that you make a layered cake.

Make your cake up as normal. When you bake it, reduce the heat by 25º and bake an extra 5 minutes or so, depending on the recipe.

Remove the cakes from the oven and let cool.

Once the cake has cooled off, place the first layer on the cake plate with the bottom (squared) side up.

Frost only the center of the cake, leaving about ½ inch space of unfrosted cake from the edge.

Place the top layer on your cake with the top (rounded) side up.

Your inside frosting will be evenly balanced with out huge pockets of frosting toward the outside edges.

Now place the remaining frosting on the top of the cake and gently smooth it over the top pushing toward the edges.

Gently push the frosting from the top of the cake down the sides coating all sides evenly.

This makes a great looking cake every time!

TRAVELING WITH CAKE

You always run into this problem, you are throwing a party, and you need to get a cake to the location of the party.

You get the cake made and in your car, so far so good.

You get pulled out of the driveway, and smooth sailing.

Then you hit a bump or get cut off, and the cake slides around a bit.

When you get to the party you notice that the cake has slid around on the platter and is no longer centered.

The next time that you have to make a cake to transport, try this: before placing the first layer of cake onto the platter, place a dab (tablespoon or so) of frosting on to the bottom of the platter.

Then place the first layer on the platter and frost as normal. The frosting will hold the cake in place on the platter.

TUNNEL FREE CAKE

You just made the best birthday cake ever! It looks great and everyone is gathered around for the cutting. As you cut the cake you notice that there are huge holes and/or tunnels inside.

Although this is not necessarily life threatening, it certainly is unappealing, but an easy fix.

The next time that you bake a cake, make your cake mix up as normal, and pour into your baking pan of choice.

Just before baking, run a knife or spoon through the batter.

This will break up any larger pockets of air and leave a nice dense cake.

MAKE AND TAKE CAKE PLATE

If you want to take your cake with you to a party, but it is too big to fit on a standard plate or dish, simply find a large cardboard box that is just a bit larger than your cake.

Cut the seams of the box so that it lies flat. Place cake pan upside down over the box. Trace the cake pan shape onto your box.

Using a box cutter or a heavy duty pair of shears cut around your traced pan adding about an inch. Using aluminum foil cover the board completely top and bottom.

For added stability to larger cakes, cut out 2 forms and glue the boards together before covering with foil.

Now when your cake is done baking, simply invert it onto your pre-shaped cake plate, cool, frost and go. No need to worry about getting your plate home after the party either.

POUND CAKE PRESERVATION

When serving loaf cakes, such as pound cake, cut your slices from the center of the cake instead of the ends.

When you are ready to store, push the 2 ends together to re-form a loaf.

This will help keep the cake fresher for longer by eliminating the exposed end, which usually dries out faster.

Uneven Cakes

You are baking a cake and when you pull the cake out of the oven and you see that the middle of the cake is much higher than the rest of it.

There are several things that can cause this to occur, here are just a few.

When you were baking the cake the oven temperature may have been too high, or you oven is not heating properly. Grab an oven thermometer and check.

When you were mixing your cake you might have added too much flour or over mixed it.

When you placed the batter into the pan, did you use the proper size pan? The pan might be too full.

Correcting Cakes II

You are baking a cake, and when you got it out of the oven it fell.

There are several reasons for this to occur, here are just a few:

When preparing your cake you may have added too much shortening or sugar.

When preparing your cake you may have added too much liquids.

When you were baking the cake the temperature may not have been hot enough in the oven or your pan could have been too small causing the center of the cake not to cook through.

If you open the oven door too frequently to check on the cake it will drop the temperature enough that the cake will not cook thoroughly.

Falling Cake

You are baking a cake, and when you got it out of the oven it fell.

There are several reasons for this to occur, here are just a few.

When preparing your cake you may have added too much shortening or sugar.

When preparing your cake you may have added too much or too little liquids.

When you were baking the cake the temperature may not have been hot enough in the oven or your pan could have been too small.

If you open the oven door too frequently to check on the cake it will drop the temperature enough that the cake will not cook thoroughly.

Angel Food Options

You want a little something different. You are having some company over and you have an angel food cake mix but no berries.... What to do!!

Improvise and create some new combinations. When making your cake, add:

1 teaspoon peppermint flavoring to cake mix - frost with whip cream and sprinkle with crushed peppermint candy.

1 teaspoon banana flavoring to cake mix - frost with whip cream, drizzle with chocolate and top with a cherry.

1 teaspoon spearmint flavoring to cake mix - frost with chocolate frosting.

Take a peek in your cupboard and see what combinations you can come up with!

Undercooked Cake

You are baking a cake, and when you get it out of the oven you notice that the center is not cooked.

Here are a few reasons why this can happen:

When you were baking the cake the temperature could have been too high in the oven or the baking time may have been too short.

When you placed the batter into your pan, the pan might have been too small.

When you placed the pan in the oven, you might not have centered the pan on the rack in the oven.

Easy Cake Writing

You have a cake, and you want to personalize it a bit.

This is super easy to do with a plastic sandwich bag and a bit of icing.

Place the frosting inside the bag and push toward the bottom.

Trim off a tiny bit of one corner.

Now you are ready to squeeze and write.

Want a thinner writing tip?
Try just poking a hole in the corner with a pin.

Quick Pastry Bag

You are trying to finish decorating your cake, but you just ran out of parchment or baking cones.

There is a quick substitution that you can use.

Grab a heavy duty quart sized zip style bag.

Drop in your tip or coupler and trim off a corner of the bag for a quick fit and add frosting.

Now you are back in business!

Almost Home Made Frosting

I love to make cake, but have not really found a home made recipe for frosting that I really like.

Pre-made frostings are cheap and easy to use, but most of the time can be too sweet for most.

To make a great fairly home made frosting, grab a container of pre-made frosting and add an 8 oz package of cream cheese.

Blend well and frost as normal.

The cream cheese will add a savory taste and break up the strong sugary taste.

Don’t forget to refrigerate your leftovers though!

Cracking Cake

You just made a lovely cake and it is happily baking in the oven. When the time is up, you open the door to check on it, and what do you see? A huge hump with cracks in it. What happened?

Humps and cracking is usually caused by your oven being too hot. You should have your oven temperature checked. If it checks out fine, then just lower your oven temperature by about 25º the next time that you make the recipe.

Easy Candy Roses

You have tried decorating your cake all kinds of ways, but have your tried this yet?

The next time that you are shopping, pick up a bag of gumdrops and place them in the refrigerator for an hour or two until they are nice and firm.

Now, using a sharp knife, take each gumdrop and slice it as thin as you can into several pieces.

Once they are cut you can place them onto some waxed paper and let sit at room temperature until they are warmed up and more pliable.

Now take a slice and gently roll it between your fingers. Once you have created a little cone, take another piece and get it just a touch we at the bottom and wrap it around your cone, pressing tightly at the tip.

Continue adding pieces until you have a rose shaped candy.

To make leaves, use a green gumdrop and roll it out flat. Using a sharp knife, cut it into a leave shape and palce under your rose.

Cake Writing 101

You got some of that great icing that is in the tube for writing on your cake. Only problem is you can’t make the lettering look like anything that is supposed to be read.

If you just can’t write on a cake using icing in a tube, try this easy hint. Grab a new watercolor paintbrush and some food dye.

Dip the brush in the food coloring and write your message right on the cake with your brush.

If you want to get real creative you can even paint pictures or flowers on the top for extra embellishment.

Cake Decoration IV

If you are making a cake and want to try something different, try this one.

When you make up your butter cream frosting, add a bit of unsweetened powdered drink mix.

You will want to add just a bit, mix it up and taste it.

If it is not colorful enough and you want a bit more color just add some a little more mix or food coloring at a time until your color and taste is achieved.

Orange and lemon are especially tasty.

You can use a red variety to make a pink frosting for your valentines cake, or Green for St. Patrick’s day.

There is no limit to the fun that you can have with this one!

Don’t have any drink mix? Try different flavors of gelatin powder. It will be a bit sweeter, but the results will be worth it!

Cake Decoration III

The next time that you make that plain old white cake and butter cream frosting that you always have, try this easy hint to really grab your family’s attention.

When you are making the butter cream frosting, instead of using butter, use peanut butter.

It is healthy, flavorful and colorful. Your family will love the change!

Cake Frosting 101

You see the cakes in the stores and you wonder how they can frost the cake with out all of the cake bits in the icing.

To make a smooth-looking frosting, first frost cake with a thin layer of icing then refrigerate for about a half an hour.

When this “base” coat sets, apply a second final coat. It will go on easily and looks superb.

Cake Decoration II

If you need a quick and easy glaze for Bundt Cakes, Doughnuts, or Cream Puffs, grab a can of canned frosting.

Place the desired quantity into a microwave safe bowl. Microwave 10-20 seconds on high, and stir will.

Microwave for 5 seconds at a time, stirring after each session until it is at a pour-able consistency.

Cake Decoration I

After baking and frosting your cake, gently press cookie cutter shapes lightly into the icing. Before removing the cutter sprinkle inside the cutter liberally with colored sugar or candy sprinkles. When you lift the cutter, you will have a colorful replica on your cake.

STICKY SITUATION

You have the same problem every time that you make a cake. When it is done baking, you remove it from the oven and try to remove it from the pan. You almost always get a small chunk or several small pieces that stick to the bottom of your pan. You can prevent this from happening if you prepare your pan correctly.

Select the pan that you are going to bake your cake in.

Now tear off a sheet of wax paper that is slightly larger than your pan.

Using a pencil or pen, trace the bottom of your pan onto the wax paper.

Now cut out the shape from your wax paper approximately 1 inch inside your line.

You now have a piece of waxed paper that will fit in the bottom of your pan. Prepare your pan as requested by the recipe, then place your waxed paper in the bottom just before adding your cake batter.

When it is done baking your cake will come right out the pan.

After cooling for about 5 minutes or so, simply pull up the waxed paper to remove and discard.

BETTER CAKES

When preparing a new cake plan ahead enough to let the eggs and butter come to room temperature. (about 1 hour)

Now when you prepare your cake it will mix smoothly and give you a smooth and lofty cake when it is done baking.

FANCY CAKES FOR EVERYDAY

When you are baking an every day cake, you can make it extra special by a small amount of simple decoration.

After baking and frosting your cake gently press cookie cutter shapes lightly into the icing.

Using purchased icing or icing in a pastry bag, outline the shape and fill in the outline.

UNIQUE CARROT CAKE

The next time you make carrot cake try this little change in the recipe for big results.

Make the butter cream icing as normal, except exchange equal amounts of maple syrup for the milk, and omit the vanilla extract.

The taste will be subtle, but everyone will love it and wonder what makes it so unique!

DUSTING WITH FLOUR EASILY

Sounds kind of silly, but keep a new powder puff in your flour canister.

The next time that you need to dust your counter or pan with flour, use the puff.

SPECIAL CUPCAKES

To make a sweet surprise for your family, bake up a batch of cupcakes and let cool.

Using an apple corer, remove the middle of the cupcake horizontally.

Pipe frosting into the hole and frost the top.

It will be a sweet surprise!

EASY MOCHA CAKE

If you want to jazz up a regular old chocolate cake, break out the coffee!

Using a regular box of chocolate cake mix, make it up as per the instructions, except replace the water for cold coffee.

If you don’t have any coffee made up, just add a tablespoon of instant coffee to the water for making the cake and mix well.

SERVING ANGEL FOOD CAKE

Before you serve an angel food cake, place it in a tightly sealed container and freeze it for an hour or two.

When you remove the cake from the freezer place it on a wire rack to defrost for a few minutes.

Using a serrated knife, cut the cake in to 2” slices while it is partially frozen.

Freezing the cake will keep the cake firm and minimize crumbling.

SIMPLE CAKE DECORATION

For a quick decorative topping on a chocolate cake, place a paper doily or stencil on top of the cake and sift on powdered sugar.

Gently lift off the doily and the pattern will be left on the cake.

For a cake made with white frosting, try using sifted cocoa or candy sprinkles.

CLEAN PLATE AFTER FROSTING

If you are having company and you want to make a great looking cake, you can try this for a clean neat plate.

Bake your cake as normal, and cool for at least an hour.

Freeze the cooled cake for 20-30 minutes.

While the cake is in the freezer, prepare your frosting and cut a piece of waxed paper large enough to cover the serving platter.

Sprinkle the waxed paper with powdered sugar or cocoa powder.

Take the cake out of the freezer and place on the sugar/cocoa coated waxed paper.

Ice the cake as normal.

Firmly grip the waxed paper in one hand, and slightly lifting the cake with a spatula with the other hand, pull the waxed paper from under the cake in one swift motion.

All of the extra frosting stays on the waxed paper, leaving your serving platter clean.

LINING A CAKE PAN

We have all made that superb cake for a special occasion and when you try to remove it from the pan, half of it stays in the pan…..

There are actually a couple of easy fixes for this and this one is the easiest:

Place your baking pan on a piece of Parchment Paper or Wax Paper.

Trace the outline of the bottom of the pan onto the paper and cut out just on the inside of the line so that the paper is a bit (1/4" or so) smaller than your pan.

Prepare your pan according to instructions and then place the parchment/wax paper cut out in the bottom.

Now when your cake is done baking, it should pop out of the pan in one piece.

Once the cake has cooled just a bit, lift off the paper and discard.