23 Jul 2014
You may have found that your little son is very much fond of going for grocery shopping with you. The reason to it is that he gets a great opportunity to see the decorated pieces of cakes. After all, this fondness for cake starts with a unique birthday cake at this young age and remains with us throughout our lives- teen birthdays, weddings as well as retirement.
Cake decorating specialist Deborah Feltham has an explanation for this fondness. According to her, people are fond of such decorative cakes because they are an edible piece of art form, which is not that expensive, enjoyed by every single person and can be personalized easily to match the hobbies or personality of anyone.
She has been decorating cakes since long and here are few of her time-honored great tips.
- Never bake the cake keeping in mind the temperature that’s written in the recipe or on the back portion of the mix box. Rather bake it, 25 degrees less than what the recipe calls for. This basically means that the cake will take 5-10 minutes more to bake but must help reduce or eliminate the hump which usually appears in the center of it. However, since everyone has a different kind of oven, you should practice it with the one you have. You can even lower the temperature a little less or more than 25 degrees if needed.
Don’t make the mistake of trusting your eyes to see if the cake is cooked. You never know it may still remain uncooked in the center. So, make use of a wool needle and prick it in the center to check out the doneness of the cake.
Allow the cake to be kept in the pan for 10 minutes so that it cools down. After ten minutes, you can turn it out onto the rack for cooling it completely.
The oven racks should be leveled. To check that out, you can place the pan on the rack and pour water onto it until it gets filled up. If the water spills over any of the sides unevenly before it gets filled up, the oven isn’t level. There are a few screw-type legs under the range that’s adjustable leveling the appliance.
- If you purchase a two pound bag of powdered sugar, the sugar need not have to be sifted for the icing.
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