Comments on: 43 Cake Baking Tips & Tricks http://tipnut.com/cake-baking-tips/ Creative Homemaking Ideas & Household Tips Fri, 20 Nov 2009 10:38:05 -0800 http://wordpress.org/?v=2.8.6 hourly 1 By: TipNut http://tipnut.com/cake-baking-tips/#comment-60625 TipNut Wed, 25 Mar 2009 17:26:17 +0000 http://tipnut.com/cake-baking-tips/#comment-60625 Nope, it doesn't make the food waxy tasting at all. Baking with waxed paper has been a common practise for decades. As long as it is used in baking where the batter covers the paper completely (say for cake baking rather than cookie baking), it's fine to use. As you suggest, parchment paper can be used instead. Nope, it doesn’t make the food waxy tasting at all. Baking with waxed paper has been a common practise for decades. As long as it is used in baking where the batter covers the paper completely (say for cake baking rather than cookie baking), it’s fine to use. As you suggest, parchment paper can be used instead.

]]> By: Tajha http://tipnut.com/cake-baking-tips/#comment-60624 Tajha Wed, 25 Mar 2009 16:42:29 +0000 http://tipnut.com/cake-baking-tips/#comment-60624 Waxed paper to line something you're going to put in the oven? Won't that make your cake taste like crayons? I'd use parchment paper... Waxed paper to line something you’re going to put in the oven? Won’t that make your cake taste like crayons? I’d use parchment paper…

]]> By: 26 Cooking & Baking Tips: Timeless Wisdom Collection : TipNut.com http://tipnut.com/cake-baking-tips/#comment-59668 26 Cooking & Baking Tips: Timeless Wisdom Collection : TipNut.com Thu, 12 Feb 2009 12:23:46 +0000 http://tipnut.com/cake-baking-tips/#comment-59668 [...] To keep chocolate cakes brown on the outside, grease pans and dust with cocoa, instead of flour (also see 43 Cake Baking Tips & Tricks). [...] [...] To keep chocolate cakes brown on the outside, grease pans and dust with cocoa, instead of flour (also see 43 Cake Baking Tips & Tricks). [...]

]]> By: Cindy http://tipnut.com/cake-baking-tips/#comment-57422 Cindy Mon, 19 Jan 2009 06:26:08 +0000 http://tipnut.com/cake-baking-tips/#comment-57422 I use a very large cookie sheet for this. I lightly dust the surface of the cake that is in contact with the cookie sheet with powdered sugar. This helps it slide easily. Then I carefully position the sheet over the iced/filled bottom layer and slide the top layer onto it. With practice, you'll be able to slip a big cake layer right into position. Good luck! I use a very large cookie sheet for this. I lightly dust the surface of the cake that is in contact with the cookie sheet with powdered sugar. This helps it slide easily. Then I carefully position the sheet over the iced/filled bottom layer and slide the top layer onto it. With practice, you’ll be able to slip a big cake layer right into position. Good luck!

]]> By: Delfina http://tipnut.com/cake-baking-tips/#comment-51850 Delfina Mon, 27 Oct 2008 18:35:26 +0000 http://tipnut.com/cake-baking-tips/#comment-51850 The questions that I have is that why when I bake a cake most of the time the cake has holes in it. The questions that I have is that why when I bake a cake most of the time the cake has holes in it.

]]> By: 10 Tips For Baking Muffins » TipNut.com http://tipnut.com/cake-baking-tips/#comment-51374 10 Tips For Baking Muffins » TipNut.com Thu, 02 Oct 2008 12:18:11 +0000 http://tipnut.com/cake-baking-tips/#comment-51374 [...] The trick for keeping nuts and fruit pieces from sinking in the batter while baking are the same as for cakes: Dust nuts and fruit with flour before adding to batter or try toasting nuts first. You can also just sprinkle the nuts across the top of the batter instead of mixing them in, this way the nuts will toast while the muffins bake (see Cake Baking Tips). [...] [...] The trick for keeping nuts and fruit pieces from sinking in the batter while baking are the same as for cakes: Dust nuts and fruit with flour before adding to batter or try toasting nuts first. You can also just sprinkle the nuts across the top of the batter instead of mixing them in, this way the nuts will toast while the muffins bake (see Cake Baking Tips). [...]

]]> By: Barb http://tipnut.com/cake-baking-tips/#comment-51220 Barb Sun, 21 Sep 2008 23:18:55 +0000 http://tipnut.com/cake-baking-tips/#comment-51220 I am in the process of making my wedding cake. I managed to get the 10" square 2 layer, filled and put together. However, my cakes get larger, up to 16" across and looking for a trick to get the top layer onto the filled bottom layer easily. any suggestions? I am in the process of making my wedding cake. I managed to get the 10″ square 2 layer, filled and put together. However, my cakes get larger, up to 16″ across and looking for a trick to get the top layer onto the filled bottom layer easily. any suggestions?

]]> By: Tips Guide For Making Homemade Cookies » TipNut.com http://tipnut.com/cake-baking-tips/#comment-50850 Tips Guide For Making Homemade Cookies » TipNut.com Thu, 04 Sep 2008 13:15:50 +0000 http://tipnut.com/cake-baking-tips/#comment-50850 [...] see 43 Cake Baking Tips & Tricks, Tips on Baking Breads, Fruitcake Baking Tips and Handy Substitute Recipes For Baking for more [...] [...] see 43 Cake Baking Tips & Tricks, Tips on Baking Breads, Fruitcake Baking Tips and Handy Substitute Recipes For Baking for more [...]

]]> By: Pat Richardson http://tipnut.com/cake-baking-tips/#comment-40175 Pat Richardson Sun, 18 May 2008 20:39:48 +0000 http://tipnut.com/cake-baking-tips/#comment-40175 When using store bought frosting, and you want to extend it by making it lighter, just whip it with a spoon while it is still in the container. It will "aerate" the frosting and make it easier to spread. When using store bought frosting, and you want to extend it by
making it lighter, just whip it
with a spoon while it is still in
the container. It will “aerate”
the frosting and make it easier
to spread.

]]> By: TipNut http://tipnut.com/cake-baking-tips/#comment-32690 TipNut Thu, 27 Mar 2008 19:34:59 +0000 http://tipnut.com/cake-baking-tips/#comment-32690 Couldn't you bake the cupcakes then make a vertical slit at the bottom to insert the puzzle pieces up into the cupcake? I think that would work Gabrielle and the cupcakes wouldn't need to be cut in half or anything. It would be fussy, careful work to make sure the cupcakes aren't squished or fall apart. It would depend on the size of the puzzle pieces too. As for baking something inside the cupcake, I don't have any ideas for what will work. Couldn’t you bake the cupcakes then make a vertical slit at the bottom to insert the puzzle pieces up into the cupcake? I think that would work Gabrielle and the cupcakes wouldn’t need to be cut in half or anything. It would be fussy, careful work to make sure the cupcakes aren’t squished or fall apart. It would depend on the size of the puzzle pieces too.

As for baking something inside the cupcake, I don’t have any ideas for what will work.

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