Here are some random tips about baking that you might like to know
1. If you are baking with a convection oven, you might want to substract a few minutes to the cooking time because they are more powerfull than regular oven and the cooking will be more even in the cake.
2. For the icing and the decorating part of your cake, you might want to use a turning table to help you do straight line (if needed) and to ice the cake. Here is a picture of Wilton's turning table (10$)
2. For the icing and the decorating part of your cake, you might want to use a turning table to help you do straight line (if needed) and to ice the cake. Here is a picture of Wilton's turning table (10$)
3. Make your home made fondant and don't ever buy some; the recipe I offer you in this website is far more tastier and cheaper
4. Lemon meringue pies are also very good frozen: try and put them in the freezer for a few hours before eating it
5. When working with fondant, wet a paint brush and "paint" the covered cake with fondant with water. It will give it a glowing and shining finish
6. Try and use only egg whites for vanilla buttercream; it will make it whitter than the ones using whole eggs
7. The color of the fondant I propose you is more ivory than white. If you want pure white fondant, I suggest you buy some (only if you prefer having a pure color and welling to spend more)
8. Put on some thin gloves when you want to color your fondant (especially with dark colors) because it will stain your hands a lot and it is hard to fully wash them after
9. Buy a cake cover for when leaving the cake on the counter or transporting it; a glass one is better looking fo presentation but a plastic one is very practical for transportation.
10. For a perfect whipped cream; add one 1 1/2 tsp vanilla and 2-2 tsp of sugar to the 35% whipping cream (NOT cooking cream)
11. To make sure that your cake won't stick to the pan, flour it AND put some parchment paper on the bottom of the cake pan
12. When you need softened butter, don't melt it in the microwave because it becomes too liquid; just let it warm on the counter before using it (cutting it in small cubes helps it soften faster)
13. Use 2% milk in all recipes (no more or less) because it won't have the same thickness
14. Use coloring gel instead of liquid ones for coloring buttercream; it won't liquify it too much (use liquid for fondant because it is more concentrated)
15. Use large eggs format at max (x-large is to big) because it will make the cake mix too liquid
4. Lemon meringue pies are also very good frozen: try and put them in the freezer for a few hours before eating it
5. When working with fondant, wet a paint brush and "paint" the covered cake with fondant with water. It will give it a glowing and shining finish
6. Try and use only egg whites for vanilla buttercream; it will make it whitter than the ones using whole eggs
7. The color of the fondant I propose you is more ivory than white. If you want pure white fondant, I suggest you buy some (only if you prefer having a pure color and welling to spend more)
8. Put on some thin gloves when you want to color your fondant (especially with dark colors) because it will stain your hands a lot and it is hard to fully wash them after
9. Buy a cake cover for when leaving the cake on the counter or transporting it; a glass one is better looking fo presentation but a plastic one is very practical for transportation.
10. For a perfect whipped cream; add one 1 1/2 tsp vanilla and 2-2 tsp of sugar to the 35% whipping cream (NOT cooking cream)
11. To make sure that your cake won't stick to the pan, flour it AND put some parchment paper on the bottom of the cake pan
12. When you need softened butter, don't melt it in the microwave because it becomes too liquid; just let it warm on the counter before using it (cutting it in small cubes helps it soften faster)
13. Use 2% milk in all recipes (no more or less) because it won't have the same thickness
14. Use coloring gel instead of liquid ones for coloring buttercream; it won't liquify it too much (use liquid for fondant because it is more concentrated)
15. Use large eggs format at max (x-large is to big) because it will make the cake mix too liquid