Cake Decorating Notes

Butter and flour pan. Use white shortening and flour on aluminum pans.

When baking a cake, to cut down on the top humping, bake 25° lower (325°) and add 10 minutes to baking time.

After you put the batter in the cake pan, drop it on the table a few times to get air bubbles out. If you have a mound or hump, use a dry kitchen towel (terry type), folded over, and press onto top of cake immediately out of the oven.

Let cake sit in pan 20 to 30 minutes to cool before taking out and setting on rack. Let cool on rack 1 to 1.5 hours.

When putting frosting in between layers, press top cake piece down to help it settle.

Glaze your cake to cut down on crumbs when frosting it. To glaze the cake, use 1 cup powdered sugar and 2 tablespons water. Stir well. Use a little thicker glaze for a chocolate cake. Glaze top and sides - and top edge. Glaze needs to sit for at least 20 minutes on cake. You want the glaze to be completely dry.

Frosting Notes:
Be stingy with your water.
You don't want air in your icing. Stir it and work out the air. Keep it smooth.
Use thin icing to frost your cake. Use thicker icing for making flowers and other decorations.
Don't overfill bags. Go to top of writing - if using a store-bought bag.
Twist the bag as you use it. Always sqeeze the fullest part of the bag.
Store featherweight bags in a Ziploc baggie after cleaning.
Meringue powder is very light. Use lowest setting on mixer so it doesn't fly all over.


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