Cake designs pdf free download

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Page 1 of If your child is having a birthday soon, they will love it if you print out the happy birthday coloring page and ask them to come up with a color design of their choice. The colors can even represent the flavors they want. For instance, if they come up with a red cake, you can make them a red velvet cake to match their preference.

Or it could be chocolate cake, strawberry cake, sponge cake, or a different type of cake for their birthday party. The truth is, cakes can be enjoyed even without an occasion, so feel free to enjoy our cake coloring pages anytime.

As mentioned, your child can have too much sweet dessert, but they will never get enough of our coloring pages. To keep them entertained, download as many PDFs as possible and either save them on your computer or print them all at once to create a cake coloring book. When your child finishes working on each cake coloring page, the creative part is not over. Besides displaying the beautiful art pieces in your home, you can also ask your kid to design a cake coloring page into a birthday card with a special message.

They can also use it as wrapping when making party favors. All in all, be prepared for some sweet and yummy fun with these printable cake coloring pages! Our cake coloring pages are not only enjoyable because of the sweet tooth factor. Plain-looking cake is still delicious, but a cake with all the trimmings is more aesthetically pleasing. Instead of using icing, frosting, or fondant, your child might use a watercolor, crayon, or some colored pencils to create a beautiful cake coloring page.

They will definitely enjoy the sweetness of the process! Our cake coloring pages are a real treat, and if you want the sweet fun to never end, why not check out our candy coloring pages that feature all types of sweets and goodies. We also have Easter egg coloring pages for some holiday decorating fun.

Whatever the theme, all our coloring pages are designed for kids and adults, and your coloring activities will be sprinkled with many moments of fun. An illustration of two cupcakes with icing and design on top. An illustration of a five-layered cake with icing and cherries on top. An illustration of a sliced birthday cake with five candles on top.

A delicious ice cream topped with frosting and different kinds of fruits. An illustration of a two-layered cake with dripping frosting, thick icing, and candles on top. An illustration of three cupcakes topped with icing and cherries.

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The Baking Pan Baking pans come in all shapes and sizes, and can be made from aluminum, stainless steel, glass or soft silicone. With all these variations, it can be somewhat intimidating trying to figure out which pan is the right one to buy. These two sizes of round pans are considered standard size and are most often used to make layer cakes. For some recipes, you will bake two separate layers and simply stack them to make a double layer cake.

Other times you will slice each layer in two and make a four- layer torte. In any case, they are a cake baking essential! Square Pan The square cake pan is as essential as its round cousin. This size square pan is as versatile as the round pan for making anything from simple single cakes to impressive quadruple layer cakes, not to mention date squares and brownies.

Rectangle Pan The rectangle pan, also known as the sheet cake pan, is indispensable for whipping up a quick and easy family dessert or for making enough cake to feed a small army of cake-crazy kids at a birthday party.

The standard sized sheet cake pan is 9 x 13 x 2-inches. These pans come in several different sizes, but the most popular is 10 x 15 x 1- inch. Whichever size you choose, you should buy two of them since some recipes yield enough batter to fill two pans. The standard muffin tin measures 3 inches across each cup. Again you should have two muffin tins on hand since some recipes make enough batter to fill 24 cups.

Tube Pan The tube pan, or Angel Food Cake pan, has a high side walled hollow cylinder in the middle and flat, often removable bottom. This pan is primarily used for making angel food, chiffon, sponge and pound cakes. Bundt Pan A cake decorating genius invented the Bundt pan. The Bundt pan has a decorative pattern already worked into the shape and therefore requires minimal decoration after the fact for a beautiful finish.

Typically used to bake heavy cakes such as fruitcakes and pound cakes, this pan will make any beginner look like a pro! One cup pan will meet your baking needs, but you just might want two or three different patterns for a change in style. To release your cake or dessert, you simply unlatch the spring remove your cake or dessert with the bottom plate intact.

Specialty cake pans, like heart or holiday pans, have patterns and shapes already worked into the pan. These are especially popular with kids and are an easy way to make a colorful and fun cake to delight the birthday boy or girl and impress the neighbors.

Specialty pans come in hundreds of shapes, from numbers and letters, to animals and vehicles, and even include many of the popular TV and movie cartoon and computer generated! To save money and cupboard space, these can be rented from cake supply stores.

Once you master cake baking, you just might want to spread your wings and try your hand at pies and cookies! What a pan is made of can significantly affect the baking time and temperature. It all comes down to the fact that different materials conduct heat differently. DO buy glass Pyrex pie plates. New to the baking scene, they are great for evenly baking cakes. AVOID buying flimsy aluminum and other metal pans. Flimsy pans often warp and bake unevenly. General Equipment Mixing Bowls Unless space is at a premium, you can never have too many mixing bowls.

You have the choice of using stainless steel, glass or ceramic bowls. Typically, stainless steel bowls are used for mixing batter, fillings and icing, while glass bowls are used for either preparing and holding measured ingredients or mixing icing colors. Ceramic bowls are generally reserved for making bread dough. And, yes, sifting does make a difference!

The sieve, being the more versatile of the two, is a must have. The sifter is optional. The number one reason that cakes and icings turn out poorly is inaccurate measuring. Not only do you need different sizes of measuring cups, you also need two different types; liquid and dry measuring cups. Liquid Measuring Cups Liquid measuring cups are for measuring exactly that — liquids, such as water, milk, cream, oil, beaten eggs, molasses, or honey to name a few.

They come in stainless steel, ceramic, plastic and glass, but glass Pyrex is by far the best choice. The clear glass makes it easy to read and accurately measure your liquids and, if heating is needed, a glass or Pyrex measuring cup is easily microwavable.

You could make your measuring life easier by purchasing a nesting set of graduated sizes from one to five cups, but you really only need the standard graduated one-cup size. Dry Measuring Cups Dry measuring cups are used to measure your dry and solid ingredients such as flour, sugar, grains, nuts, and chocolate chips as well as any solid fats such as butter, lard or vegetable shortening.

They come in stainless steel, plastic and also glass. This time, the choice is all yours! Measuring spoons Measuring spoons are needed for measuring small amounts of either liquid or dry ingredients, such as salt, baking powder, baking soda, milk, oil, shortening, butter, the list goes on! Measuring spoons are usually sold as stainless steel or plastic, either of which will work fine. They come as a set Cake Decorating Made Easy! Scale The scale is the master of measurement.

No matter how little or how much you need of your dry or solid ingredients, the scale will measure out exactly what you need and not one coconut flake or chocolate chip more. Mixing Spoons A mixing spoon can be any spoon that has a large enough bowl and long enough handle to comfortably be able to stir or fold in ingredients. A set of wooden spoons in graduated bowl sizes and handle lengths will be most useful.

Balloon Whisk The balloon whisk is a series of wire or nylon loops attached to a handle and is the tool of choice for whipping eggs and incorporating meringues and other fluffy mixtures into batters and sauces. Spatulas Spatulas come in many different shapes and sizes each designed to perform specific duties. The two types of spatulas most useful for the purposes of baking and decorating cakes are rubber spatulas and metal icing spatulas. You can manage well enough with a long bladed knife for smaller cakes, but for larger cakes, the cake leveler is a symmetrical layers.

Wire Cake Racks Wire racks are used to support hot-from-the-oven cakes while they cool. Baking paper is used to catch and transfer sifted dry ingredients, line baking pans, separate cake layers and cover your working surface.

Commercial cake boards are generally made from either plastic or cardboard and can be purchased at most baking supply and craft stores. Plain boards are used for supporting the cake while being worked on and making it easier to move from different work surfaces and then onto the serving platter or plate.

A beginning cake decorator's best-kept secret is an elegant footed cake plate in either glass or ceramic. A beautiful cake plate can make the plainest of cakes look spectacular. Once your cake supported by a cake board is set in place, you can easily rotate and tilt to smooth icing and pipe expert details with ease. Oven Mitts This recommendation is made for all of you who are in the habit of grabbing whichever dishtowel happens to be handy to retrieve hot pans from the oven.

The prudent cake baker invests in a pair of reliable oven mitts, such as the new silicone variety, to save their helpless hands from being singed when the dishtowel slips.

No baker wants his or her hard work to crack apart when the pan is suddenly sent crashing onto the counter. So save a finger--and a cake or two—by choosing a good quality, well-lined pair of gloves! Apron Obviously not an essential, but just like the fancy cake plates, wearing an apron makes any beginner look and feel like a pro! They also serve the legitimate purpose of saving your favorite shirt from being stained with food coloring or other indelible foodstuffs.

Hopefully you already own most of the items on this list. That way you can slowly accumulate the whole collection without blowing your budget!

It may seem strange, but where you live can greatly affect your chances of baking a successful cake! If you live anywhere in the world at an altitude higher than feet above sea level, the air pressure is lower which means liquids evaporate at a faster rate.

The effects of this rapid liquid evaporation will play havoc with cakes that depend on the expansion of steam trapped in the dough for their rising, unless you take some precautions. Recipes generally provide both a baking time and temperature, but depending on your particular oven, which size and type of pan s you use, and where you live, you may need to adjust both time and temperature to properly bake your cake.

You can either measure out all the ingredients in advance, placing them in separate bowls, as shown in this picture or you can measure as you go. Either method works fine; the choice is totally up to you! Just be sure to measure correctly using the proper utensils, dry measures for dry and liquid measuring cups for liquids. Measuring spoons are used for small amounts of either liquid or dry ingredients. Improper measuring is a sure- fire way to sabotage your efforts!

Simply put, the flour is spooned or scooped into the measuring cup to over full, and then with the flat backside edge of a butter knife, the excess is swept off to give you a perfectly level cup of flour. Your recipe will specify coarsely chopped, finely chopped, or ground nuts. Pay attention! If your recipe calls for 1 cup of finely chopped nuts, that would mean you would finely chop the nuts and measure out one cup.

If, on the other hand, your recipe calls for 1-cup nuts, finely chopped, you would measure out one cup of nuts and then chop them to bits. To measure nuts and other bits such as chocolate or butterscotch chips, spoon or scoop to fill the measuring cup and brush it off to level. Solid Ingredients Most solid fats, such as butter, are sold in 16 oz or g packages, which are marked with measurement lines representing different measurements.

Choose the line that matches the required measurement and make a straight clear cut through the product. You can also accurately measure some solids such as peanut butter, lard and vegetable shortenings by packing them into a dry measuring cup and then leveling smooth with the flat edge of a knife. Use a spoon or small rubber spatula to scoop it out into your mixing bowl.

Place the cup on a flat, level surface and pour to the required level. To properly read your measurement, read the cup at eye level looking at the bottom line of the meniscus--the thick surface line of the liquid.

Most spooned ingredients — baking powder, baking soda, salt, cream of tartar and spices, are very powerful agents and inaccurate measuring even by the tiniest amount can throw off either the taste or consistency of your cake. For liquid ingredients, pour to fill the spoon to level. Measurement Description Scoop a heaping spoonful.

For a small Dollop dollop, use a teaspoon; large dollop, use a tablespoon. Place the ingredient in a measuring cup, Firmly Packed then press down tightly, compacting the ingredient. Pile on as much as possible onto a Heaping measuring spoon or measuring cup. Level or Even Level off the top with a flat spatula or the back edge of a knife to make it even with the top of the measuring cup. Lightly Packed Place the ingredient in a measuring cup, and then with a spoon or spatula, gently press the ingredient down.

Rounded Measure to just over full leaving a rounded, rather than flat, top. For all our British, Canadian, European, Indian and Australian readers who submitted their questions, this chart is for you! To simplify the baking process for the masses, cake Cake Decorating Made Easy! These basic four ingredients — flour, sugar, butter shortening and eggs— continue to dominate the cake scene but now come in so many different varieties that special attention must be taken to ensure a good outcome.

Flour can be made from many different grains, nuts and even certain root vegetables. The main difference among baking flours is the amount of gluten they contain. Pastry flour is best for making pastries, piecrusts and biscuits. Cake flour contains the least amount of gluten and produces light, tender cakes. For the purposes of the cake recipes found in this book, you need to familiarize yourself with just three flours: All-purpose, Cake and Self-rising.

All- purpose flour comes either bleached or non-bleached, either of which work fine in cake batters. Self-rising flour is generally available at grocery stores in the baking aisle, but if not, you can mix your own at home. Sugar There are dozens of types of sugar from regular granulated sugar to liquid invert sugar. But for the purposes of baking the recipes in these books, Cake Decorating Made Easy!

Adding molasses to fully refined white sugar is the same thing. It has a distinctive flavor due to the molasses and tastes great in spice or fruitcakes, but does not work as a substitute for white sugar in lighter cakes. It is perfectly suited for mixing smooth icings and glazes. Shortening Technically, shortening is the solid form of an edible fat such as butter, margarine, lard or vegetable shortening. Again, all shortenings are not created equal and besides taste, they all have different melting points, which means they behave and perform differently when heated and baked.

Always use the exact shortening specified in your recipe. If your recipe simply lists 'shortening,' use a vegetable shortening found in the baking aisle of your grocery store, such as Crisco. Whichever type of shortening is being used, it should be set out for about 30 minutes before using to soften to room temperature.

Eggs Unless otherwise specified by your recipe, eggs should always be used at room temperature. Eggs are sold in four different sizes: small, medium, large and extra or very large.

Again, unless otherwise specified in your recipe, always use large eggs. There is no difference baking-wise between white-shelled or brown-shelled eggs. As long as you have the right size, either brown or white will work fine in any recipe! In this next chapter, we will walk you through the entire procedure of baking a perfect cake, from preparing your pans to serving your edible masterpiece.

Begin by preheating the oven to the temperature specified in the recipe, while measuring and mixing your ingredients. To preheat your oven, set the temperature and allow the oven to heat up for about 15 minutes before baking. Most ovens have a preheat setting which will beep when the oven has reached the desired temperature. Choosing the Pan Choosing which pan to use can be as easy as reading your recipe which will, more often than not, provide you with both the shape and size of pan.

The following chart will provide you with everything you ever wanted to know about pans, and then some! It provides batter amounts, average baking times and temperatures, the number of servings, and icing amounts for the different shapes and sizes of pans. The charts below show baking information and serving amounts for 2-inch pans. The figures are based on a 2-layer or 4-inch high cake. The charts also provide metric conversions a popular request at www.

May you be spared many hours of research and guesswork to convert your recipes into the baking language of your choice! Before pouring your batter into your baking pan s , check your recipe to see if it specifies either greased or non-greased pans. Greasing and flouring the cake pan s is important as it keeps the cake from sticking. A little grease goes a long way and will keep the cake from burning and allow it to release easily once baked and cooled. Greasing There are two common and very easy methods for greasing a baking pan.

Be careful not to spray too much! Flouring Flouring a cake pan is easy to do and plays an important role in baking a perfect cake by ensuring a cake will release easily from the pan. For light- colored cakes, such as white, yellow, lemon or strawberry, use regular all- purpose white flour.

Once this secret gets out, cakes all around the world will be slipping and sliding right out of their pans! To make a batch of this highly prized grease, mix together equal parts flour, vegetable shortening and vegetable oil. Mix until well blended. Baking Aids Baking aids come in a few different forms, some more conventional than others.

Heating cores and flower nails should only be used when baking larger cakes, with their smallest diameter 10 inches or larger. Baking strips can and should! To use a heating core, grease it inside and out and place it upright standing on its narrow end in the center of the pan and fill it level to the cake batter.

When your baked cake has cooled, remove the heating core and repair the hole left behind with the plug of cake from inside the heating core. A flower nail is just that, a nail used to make piped icing flowers. But somewhere in time, some baker had the ingenious idea of Cake Decorating Made Easy! Generously grease a flower nail and stand it on its head in the center of your baking pan. Once your baked cake has cooled, invert your cake and simply remove the nail. Every fashion-conscious pan wants one!

Baking strips approach the problem of heat distribution from a different angle. These are pre- moistened belts that are wrapped around the cake pan while the cake bakes. The extra moisture and cooling effect of the strips evens heat distribution and helps your cake bake evenly. Say b-bye to burnt or crisp cake edges! Closely follow your cake recipe, mixing the ingredients exactly as directed.

If you pay close enough attention, you should end up with a nice creamy smooth batter ready to be poured into your baking pan s. There are in fact some recipes that produce thick and lumpy batters, but they would be the exception, not the rule. You should be going for smooth and creamy unless otherwise stated in your recipe. Working with eggs can be a little tricky until you learn a few simple techniques.

Eggs are often separated because the egg yolk and egg whites have different properties. Egg yolks contain fat and work great as thickeners in custards and fillings. To separate the egg, tap the middle of the egg sharply against a hard surface. Hold the egg over the bowl to contain the egg whites, and gently pull apart the eggshell. Tip the egg so the egg yolk settles in one half of the shell. Then gently tip the egg yolk back and forth between the two halves until all of the egg white has dripped into the bowl.

Or you can use an actual egg separator that has a small cup with narrow slits, which allows the egg whites to drip through, but hangs on to the egg yolk. Be careful not to break the egg yolk and accidentally have some drop into the egg whites. One little drop could prevent your egg whites from foaming. To avoid this from happening, drop the egg whites one at a time into a cup or small bowl and then transfer them to the mixing bowl. Place the egg yolk in a separate bowl or, if not being used in the same recipe, in a covered container and keep in the refrigerator for later use.

Slightly beaten — beat egg yolks and whites together with a fork or whisk until the egg yolks and egg whites are evenly blended. Well-beaten — beat egg yolks and whites together with either a whisk or mixer until they are light, frothy and evenly colored.

Soft peaks — describes egg whites that have been beaten until gentle peaks form and fold over when the beater is lifted. Lemon colored — refers to the color of egg yolks beaten at high speed with a mixer until they turn a light yellow and form ribbons when the beater is lifted. Gently folded — refers to the action of gently incorporating beaten egg whites into other mixtures.

Whether your recipe specifies it or not, folding is always a gentle action. Continue folding until no streaks remain. You need to pay close attention to which term your recipe uses because the success of your cake depends on it! Beat - To stir vigorously with a spoon, whisk or mixer. Blend - To mix two or more ingredients to produce a uniform and smooth mixture.

Combine - To mix two or more ingredients together. To gently, focus on the gently, mix one ingredient fluffy mixture into another with a spoon or spatula using a circular down to the bottom of the bowl , across, up and over movement. The idea is to combine the two ingredients without deflating the fluffy mixture. Folding is most often used to incorporate beaten egg whites into the cake batter or whipped cream into a filling or mousse.

Stir - To mix with a spoon using a circular motion. Whip - To beat with a mixer at high speed to increase volume until frothy or stiff. Whisk - To use a whisk to beat with a whipping motion to add volume. Batter Up! Carefully pour the cake batter into the middle of the pan.

Then tilt the pan slightly so the batter spreads out evenly. If the batter is thick and does not spread easily, take a regular butter knife or spatula and move it along the top of the batter to smooth it out evenly over the entire surface of the pan.

Gently knock out the air bubbles by lifting the pan off the counter an inch or so and gently dropping it back down. You may need to do this several times before all of the air bubbles are popped. For even baking you need proper circulation of heat and air around each pan. Because different ovens tend to bake differently, you should check the doneness of your cake five to eight minutes prior to the time listed in the recipe.

In other words, if the recipe gives a baking time of 28 to 32 minutes, check for doneness after 23 minutes. If your cake is done, remove it; if not, return it to the oven and set the timer for an additional two to four minutes. Is It Done Yet? Pull it out and examine closely.

What do you see? Return it to the oven for an additional two to four minutes, re-testing for doneness after the added minutes have lapsed. Remove it from the oven and place on wire rack to cool evenly without cracking. Unless you have baked a quick bread or pound cake that takes a warm syrup or glaze to seal the top crust.

For every other kind of cake, allow the cake to cool before icing it. The reason? A hot cake will melt the icing and absorb it like your best sponge. Place your cake s , still in its pan s , on wire cake racks to allow the air to circulate under, over and around your cake. The yummy aroma may tempt you to speed up the decorating. Trying to remove a warm or hot cake from its pan will only result in Cake Decorating Made Easy! Your cake will crumble or fall apart. You must allow enough time for your cake to completely cool.

The time it takes for a cake to cool will vary depending on the size and type of cake pan used. Most cakes need a minimum of 30 minutes to cool down. Your cake is completely cool when both the top of the cake and the bottom of the pan are cool to the touch. The Release Removing a cake from its pan without damaging it is one of the trickier steps in baking a perfect cake. You can easily patch your cake back together and once assembled, filled and iced, no one will ever notice.

Begin the big release by carefully running a butter knife around the edges of the pan taking care not to cut into the edges of the cake. Next place a platter of some sort a regular dinner plate works well for round pans upside down on top of the cake pan. Now hold the platter securely in place while you quickly and carefully flip both platter and pan together so that the plate ends up on the bottom. Gently tap and wiggle the cake pan to help loosen the edges and then slowly lift the pan off the cake.

If it seems that the cake is stuck to the pan, you can return the whole thing to a warm oven degrees for minutes and then repeat the above procedure. The warmth will have melted the grease allowing the cake to slip right out of the pan. To test the temperature of the cake, gently touch the top of the cake as well as the bottom of the pan.

If the bottom of the cake pan is still warm to the touch, the cake is still too warm. When both cake and pan are cool to the touch, your cake is ready to be iced!

Perfectly Baked Cake! Keep in mind that starting out takes a lot of time and even more patience. When you make a mistake and you will , chalk it up as a lesson well learned and move on to the next recipe. The bigger the mistake, the better the lesson!

Most importantly, have fun! Be kind to yourself and choose your recipes wisely. Boxed Cakes Without a doubt, a homemade cake made from scratch is a whole lot tastier than a cake made from a boxed mix. They provide an easy introduction into the world of baking, reducing both the amount of kitchen time as well as the amount of stress on the baker that would be you. The box contains a package of all the dry ingredients, pre-measured and pre-sifted.

A half-homemade cake batter ready to pour! Even some of the more seasoned pros are known to use boxed cakes in a pinch. Boxed cakes are always great for saving time no matter how experienced you are in the kitchen! If you do decide to start out using a boxed cake, any of the more popular brand names will do. Scratch Cakes As you become more and more comfortable with your new-found baking skills, you can move on to slightly more difficult recipes.

The following recipes have been chosen because they are easy to follow and require minimal icing to make them table ready. Pick one and have fun! Do NOT grease pan. Sift flour once before measuring. Put egg whites and salt into large mixing bowl. Beat until foamy. Do not over-beat until dry. Gradually sprinkle in 1 cup sugar while beating on medium speed. Turn to low speed and add vanilla and almond extracts.

Sprinkle in sifted flour mixture evenly and quickly. Pour into inch tube pan. Cut through batter with knife or spatula, going around in circular motion 3 times to release large air bubbles. Bake for 30 to 35 minutes until golden brown. Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before removing. Allow cake to cool in pan 20 minutes. Invert to release cake. This cake can easily be frozen. Generously grease a 9x13x2-inch baking pan. In a bowl, combine the sifted flour, baking soda, salt, and various spices.

In another bowl, combine the milk and vinegar. In a third bowl, cream shortening and sugar for two minutes until light and fluffy. In mixer bowl, beat eggs until lemon colored. Using a fork, stir in the apple butter until well blended. Pour the cake batter into the prepared baking pan and bake for 30 minutes or until toothpick comes out clean. Allow the cake to completely cool and then frost with either Cream cheese or Buttercream frosting. Decorate top of cake with pecan halves and enjoy!

Grease and flour a 9x5x3-inch loaf pan. Sift together the flour, baking powder, baking soda and salt. In a large mixing bowl, cream butter and sugar. Add eggs and banana and beat until just blended. Add the sifted ingredients and beat until well blended. Pour batter into pan and bake for 60 minutes.

Allow baked bread to cool in pan for 15 minutes. Loosen sides with a knife and invert to remove from pan. Grease and flour a 9x13x2-inch baking pan. In a large mixing bowl, combine all of the ingredients, except the flour. Pour the cake batter into the prepared pan and bake for 40 to 45 minutes or until toothpick comes out clean. This cake can either be iced with your favorite icing or simply dusted with powdered sugar.

In large mixing bowl, whisk together by hand the flour, sugar, baking powder, baking soda, salt and cinnamon. In a second bowl, combine the remaining ingredients, stirring until well blended. Make an indention well in the center of your dry ingredients. Pour the wet mixture into the well and mix with a spoon until smooth. Pour batter into prepared pans, dividing the batter evenly. Bake for 35 minutes or until toothpick comes out clean.

Allow cakes to cool and remove from pans. Place one cake on serving plate, ice top with Cream cheese icing, place the second layer on top and finish icing the entire cake. Chocolate Sheet Cake This is one cake you get to ice hot from the oven! In a bowl, mix the flour, sugar, baking soda, and salt.

In another bowl, mix the eggs, vanilla extract, and sour cream, until well blended. Gradually, add the egg mixture into the dry ingredients, beating until creamy and smooth. On medium heat, bring the mixture to a boil. Remove from heat and pour over other ingredients. Mix well. Pour the cake batter into the prepared pan. Bake for 23 minutes or until done. While still hot, ice cake with your favorite chocolate frosting. Grease and flour two 8-inch or 9-inch round pans and line with waxed paper.

Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Beat egg whites until stiff, but not dry. With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk.

Beat well after each addition. Beat in vanilla extract. Fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean. Makes 6 cups batter. Coffee Crunch Cake 1 cup butter 1 cup granulated sugar 3 eggs, beaten 3 cups all-purpose flour 1 teaspoon vanilla extract 1 cup sour cream 1 tablespoon baking powder 1 teaspoon baking soda Cake Decorating Made Easy!

Grease one inch tube pan. Cream butter and sugar. Add eggs and then the flour. Stir in vanilla extract, sour cream, baking powder and baking soda. Pour remaining batter over crunch and then sprinkle remaining crunch to cover top of batter. Bake for 50 minutes. Remove cake from oven and allow to cool in pan. Invert pan to release cake.

Get you coffee or tea ready … and enjoy! Grease and flour a Bundt cake pan. In a bowl, cream the butter, cream cheese, and sugar. One at a time, add the eggs, beating well after each addition. Add the vanilla and mix well. Pour the cake batter into the Bundt pan. Bake for 2 hours and 15 minutes or until a toothpick comes out clean. Allow the cake to cool and remove from pan. Serve with sweetened whipped cream or whipped topping. Grease and flour a 9 X 12 inch cake pan.

In a mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate bowl, combine the eggs, pineapple and the vanilla. Slowly add the pineapple mixture to the dry ingredients and mix well. Pour the cake batter into prepared pan and bake for 45 minutes or until toothpick comes out clean. Frost the cake with coconut frosting. In a bowl, mix together the flour, baking powder, and salt, using a fork or whisk to blend well.

In a separate bowl, combine the vanilla extract and milk. In a mixer, cream the butter with sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Pour the batter into the two cake pans, dividing the amount evenly. Bake for 20 to 25 minutes. Allow the cakes to cool in their pans for 5 minutes and then invert them onto a wire rack to continue cooling.

Once the cakes are completely Cake Decorating Made Easy! Place the second layer on top and finish frosting the entire cake. For a 9 x 13 x 2-inch pan, bake the cake for 30 to 35 minutes and allow cake to completely cool in pan for 30 minutes. And then frost. Grease and flour a 9 x 13 x 2-inch baking pan. In a large mixing bowl, combine the boiling water, uncooked oats, and butter or margarine, and stir well. Set aside and let stand for 20 minutes.

In a bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. After 20 minutes has lapsed, add the honey, eggs, and vanilla to the oats mixture and stir well. Gradually add and incorporate the flour mixture. Pour the cake batter into the prepared pan and bake for 30 to 40 minutes or until toothpick comes out clean. Cool in pan and then frost with German Frosting. Garnish top with pecan halves. Grease, flour and line an 8 or 9-inch pan with waxed paper.

In a bowl, blend the pumpkin, sugar, oil, and eggs. In a separate bowl, sift the remaining ingredients. Gradually add the pumpkin mixture to the dry ingredients and mix until well blended.

Pour batter into prepared pan and bake for 1 hour and 15 minutes. Allow the cake to cool and then dust with powdered sugar. Lemon Loaf 2 cups flour 3 tsp. Grease and flour 9 x 5-inch loaf pan. In mixing bowl, combine flour, baking powder, salt, and sugar. In large mixing bowl, combine remaining ingredients. Add dry ingredients to wet and stir until just blended. Pour batter in to pan and bake for 60 minutes. Allow loaf to cool in pan and then top with lemon glaze when still slightly warm.

Glaze 2 tbsp. Spoon over cake that is still slightly warm. Grease and flour two 8-inch round baking pans. Cream shortening and sugar. Add eggs. Make a paste of the cocoa and red food coloring and add it to the shortening mixture.

Mix together the salt, vanilla, buttermilk and vinegar; set aside. Combine the cake flour and baking soda and set aside. Mix the buttermilk mixture and the cake flour mixture alternately to the shortening mixture by gently folding them into the batter.

Do not over beat! Pour batter into prepared pans and bake 30 minutes. Grease and flour two 9-inch round pans. Add the sugar and milk and beat for 3 minutes. Sift together the flour, baking powder and salt. And to the egg mixture and beat on high for 3 minutes.

Melt chocolate and butter together in double boiler. Add to mixture and beat for another 3 minutes. Pour into prepared pans and bake for 30 minutes. Combine graham cracker crumbs and melted butter and press into bottom of an 8-inch springform pan. Add the eggs, sugar and vanilla and blend until smooth. Pour into pan and bake for 25 to 30 minutes.

Cool completely. Stir in juice from frozen strawberries. Add 1 cup strawberries. Cook over moderate heat, stirring constantly until thick and clear. Stir in lemon juice. Spread glaze over cheesecake. Chill thoroughly before serving.

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So save a finger--and a cake or two—by choosing a good quality, well-lined pair of gloves! Apron Obviously not an essential, but just like the fancy cake plates, wearing an apron makes any beginner look and feel like a pro! They also serve the legitimate purpose of saving your favorite shirt from being stained with food coloring or other indelible foodstuffs. Hopefully you already own most of the items on this list. That way you can slowly accumulate the whole collection without blowing your budget!

It may seem strange, but where you live can greatly affect your chances of baking a successful cake! If you live anywhere in the world at an altitude higher than feet above sea level, the air pressure is lower which means liquids evaporate at a faster rate. The effects of this rapid liquid evaporation will play havoc with cakes that depend on the expansion of steam trapped in the dough for their rising, unless you take some precautions. Recipes generally provide both a baking time and temperature, but depending on your particular oven, which size and type of pan s you use, and where you live, you may need to adjust both time and temperature to properly bake your cake.

You can either measure out all the ingredients in advance, placing them in separate bowls, as shown in this picture or you can measure as you go. Either method works fine; the choice is totally up to you! Just be sure to measure correctly using the proper utensils, dry measures for dry and liquid measuring cups for liquids.

Measuring spoons are used for small amounts of either liquid or dry ingredients. Improper measuring is a sure- fire way to sabotage your efforts! Simply put, the flour is spooned or scooped into the measuring cup to over full, and then with the flat backside edge of a butter knife, the excess is swept off to give you a perfectly level cup of flour.

Your recipe will specify coarsely chopped, finely chopped, or ground nuts. Pay attention! If your recipe calls for 1 cup of finely chopped nuts, that would mean you would finely chop the nuts and measure out one cup.

If, on the other hand, your recipe calls for 1-cup nuts, finely chopped, you would measure out one cup of nuts and then chop them to bits. To measure nuts and other bits such as chocolate or butterscotch chips, spoon or scoop to fill the measuring cup and brush it off to level. Solid Ingredients Most solid fats, such as butter, are sold in 16 oz or g packages, which are marked with measurement lines representing different measurements.

Choose the line that matches the required measurement and make a straight clear cut through the product. You can also accurately measure some solids such as peanut butter, lard and vegetable shortenings by packing them into a dry measuring cup and then leveling smooth with the flat edge of a knife.

Use a spoon or small rubber spatula to scoop it out into your mixing bowl. Place the cup on a flat, level surface and pour to the required level.

To properly read your measurement, read the cup at eye level looking at the bottom line of the meniscus--the thick surface line of the liquid. Most spooned ingredients — baking powder, baking soda, salt, cream of tartar and spices, are very powerful agents and inaccurate measuring even by the tiniest amount can throw off either the taste or consistency of your cake. For liquid ingredients, pour to fill the spoon to level.

Measurement Description Scoop a heaping spoonful. For a small Dollop dollop, use a teaspoon; large dollop, use a tablespoon. Place the ingredient in a measuring cup, Firmly Packed then press down tightly, compacting the ingredient. Pile on as much as possible onto a Heaping measuring spoon or measuring cup. Level or Even Level off the top with a flat spatula or the back edge of a knife to make it even with the top of the measuring cup. Lightly Packed Place the ingredient in a measuring cup, and then with a spoon or spatula, gently press the ingredient down.

Rounded Measure to just over full leaving a rounded, rather than flat, top. For all our British, Canadian, European, Indian and Australian readers who submitted their questions, this chart is for you! To simplify the baking process for the masses, cake Cake Decorating Made Easy! These basic four ingredients — flour, sugar, butter shortening and eggs— continue to dominate the cake scene but now come in so many different varieties that special attention must be taken to ensure a good outcome.

Flour can be made from many different grains, nuts and even certain root vegetables. The main difference among baking flours is the amount of gluten they contain. Pastry flour is best for making pastries, piecrusts and biscuits. Cake flour contains the least amount of gluten and produces light, tender cakes.

For the purposes of the cake recipes found in this book, you need to familiarize yourself with just three flours: All-purpose, Cake and Self-rising. All- purpose flour comes either bleached or non-bleached, either of which work fine in cake batters. Self-rising flour is generally available at grocery stores in the baking aisle, but if not, you can mix your own at home. Sugar There are dozens of types of sugar from regular granulated sugar to liquid invert sugar.

But for the purposes of baking the recipes in these books, Cake Decorating Made Easy! Adding molasses to fully refined white sugar is the same thing. It has a distinctive flavor due to the molasses and tastes great in spice or fruitcakes, but does not work as a substitute for white sugar in lighter cakes.

It is perfectly suited for mixing smooth icings and glazes. Shortening Technically, shortening is the solid form of an edible fat such as butter, margarine, lard or vegetable shortening. Again, all shortenings are not created equal and besides taste, they all have different melting points, which means they behave and perform differently when heated and baked.

Always use the exact shortening specified in your recipe. If your recipe simply lists 'shortening,' use a vegetable shortening found in the baking aisle of your grocery store, such as Crisco.

Whichever type of shortening is being used, it should be set out for about 30 minutes before using to soften to room temperature. Eggs Unless otherwise specified by your recipe, eggs should always be used at room temperature. Eggs are sold in four different sizes: small, medium, large and extra or very large. Again, unless otherwise specified in your recipe, always use large eggs. There is no difference baking-wise between white-shelled or brown-shelled eggs.

As long as you have the right size, either brown or white will work fine in any recipe! In this next chapter, we will walk you through the entire procedure of baking a perfect cake, from preparing your pans to serving your edible masterpiece.

Begin by preheating the oven to the temperature specified in the recipe, while measuring and mixing your ingredients. To preheat your oven, set the temperature and allow the oven to heat up for about 15 minutes before baking. Most ovens have a preheat setting which will beep when the oven has reached the desired temperature.

Choosing the Pan Choosing which pan to use can be as easy as reading your recipe which will, more often than not, provide you with both the shape and size of pan. The following chart will provide you with everything you ever wanted to know about pans, and then some! It provides batter amounts, average baking times and temperatures, the number of servings, and icing amounts for the different shapes and sizes of pans.

The charts below show baking information and serving amounts for 2-inch pans. The figures are based on a 2-layer or 4-inch high cake. The charts also provide metric conversions a popular request at www. May you be spared many hours of research and guesswork to convert your recipes into the baking language of your choice! Before pouring your batter into your baking pan s , check your recipe to see if it specifies either greased or non-greased pans.

Greasing and flouring the cake pan s is important as it keeps the cake from sticking. A little grease goes a long way and will keep the cake from burning and allow it to release easily once baked and cooled. Greasing There are two common and very easy methods for greasing a baking pan. Be careful not to spray too much! Flouring Flouring a cake pan is easy to do and plays an important role in baking a perfect cake by ensuring a cake will release easily from the pan.

For light- colored cakes, such as white, yellow, lemon or strawberry, use regular all- purpose white flour. Once this secret gets out, cakes all around the world will be slipping and sliding right out of their pans!

To make a batch of this highly prized grease, mix together equal parts flour, vegetable shortening and vegetable oil. Mix until well blended. Baking Aids Baking aids come in a few different forms, some more conventional than others. Heating cores and flower nails should only be used when baking larger cakes, with their smallest diameter 10 inches or larger. Baking strips can and should!

To use a heating core, grease it inside and out and place it upright standing on its narrow end in the center of the pan and fill it level to the cake batter. When your baked cake has cooled, remove the heating core and repair the hole left behind with the plug of cake from inside the heating core. A flower nail is just that, a nail used to make piped icing flowers. But somewhere in time, some baker had the ingenious idea of Cake Decorating Made Easy! Generously grease a flower nail and stand it on its head in the center of your baking pan.

Once your baked cake has cooled, invert your cake and simply remove the nail. Every fashion-conscious pan wants one! Baking strips approach the problem of heat distribution from a different angle. These are pre- moistened belts that are wrapped around the cake pan while the cake bakes.

The extra moisture and cooling effect of the strips evens heat distribution and helps your cake bake evenly. Say b-bye to burnt or crisp cake edges! Closely follow your cake recipe, mixing the ingredients exactly as directed. If you pay close enough attention, you should end up with a nice creamy smooth batter ready to be poured into your baking pan s.

There are in fact some recipes that produce thick and lumpy batters, but they would be the exception, not the rule. You should be going for smooth and creamy unless otherwise stated in your recipe. Working with eggs can be a little tricky until you learn a few simple techniques. Eggs are often separated because the egg yolk and egg whites have different properties.

Egg yolks contain fat and work great as thickeners in custards and fillings. To separate the egg, tap the middle of the egg sharply against a hard surface. Hold the egg over the bowl to contain the egg whites, and gently pull apart the eggshell. Tip the egg so the egg yolk settles in one half of the shell.

Then gently tip the egg yolk back and forth between the two halves until all of the egg white has dripped into the bowl. Or you can use an actual egg separator that has a small cup with narrow slits, which allows the egg whites to drip through, but hangs on to the egg yolk. Be careful not to break the egg yolk and accidentally have some drop into the egg whites.

One little drop could prevent your egg whites from foaming. To avoid this from happening, drop the egg whites one at a time into a cup or small bowl and then transfer them to the mixing bowl. Place the egg yolk in a separate bowl or, if not being used in the same recipe, in a covered container and keep in the refrigerator for later use. Slightly beaten — beat egg yolks and whites together with a fork or whisk until the egg yolks and egg whites are evenly blended.

Well-beaten — beat egg yolks and whites together with either a whisk or mixer until they are light, frothy and evenly colored. Soft peaks — describes egg whites that have been beaten until gentle peaks form and fold over when the beater is lifted. Lemon colored — refers to the color of egg yolks beaten at high speed with a mixer until they turn a light yellow and form ribbons when the beater is lifted.

Gently folded — refers to the action of gently incorporating beaten egg whites into other mixtures. Whether your recipe specifies it or not, folding is always a gentle action.

Continue folding until no streaks remain. You need to pay close attention to which term your recipe uses because the success of your cake depends on it! Beat - To stir vigorously with a spoon, whisk or mixer.

Blend - To mix two or more ingredients to produce a uniform and smooth mixture. Combine - To mix two or more ingredients together. To gently, focus on the gently, mix one ingredient fluffy mixture into another with a spoon or spatula using a circular down to the bottom of the bowl , across, up and over movement. The idea is to combine the two ingredients without deflating the fluffy mixture.

Folding is most often used to incorporate beaten egg whites into the cake batter or whipped cream into a filling or mousse. Stir - To mix with a spoon using a circular motion.

Whip - To beat with a mixer at high speed to increase volume until frothy or stiff. Whisk - To use a whisk to beat with a whipping motion to add volume. Batter Up! Carefully pour the cake batter into the middle of the pan. Then tilt the pan slightly so the batter spreads out evenly. If the batter is thick and does not spread easily, take a regular butter knife or spatula and move it along the top of the batter to smooth it out evenly over the entire surface of the pan.

Gently knock out the air bubbles by lifting the pan off the counter an inch or so and gently dropping it back down. You may need to do this several times before all of the air bubbles are popped. For even baking you need proper circulation of heat and air around each pan. Because different ovens tend to bake differently, you should check the doneness of your cake five to eight minutes prior to the time listed in the recipe. In other words, if the recipe gives a baking time of 28 to 32 minutes, check for doneness after 23 minutes.

If your cake is done, remove it; if not, return it to the oven and set the timer for an additional two to four minutes. Is It Done Yet? Pull it out and examine closely. What do you see? Return it to the oven for an additional two to four minutes, re-testing for doneness after the added minutes have lapsed.

Remove it from the oven and place on wire rack to cool evenly without cracking. Unless you have baked a quick bread or pound cake that takes a warm syrup or glaze to seal the top crust. For every other kind of cake, allow the cake to cool before icing it.

The reason? A hot cake will melt the icing and absorb it like your best sponge. Place your cake s , still in its pan s , on wire cake racks to allow the air to circulate under, over and around your cake. The yummy aroma may tempt you to speed up the decorating. Trying to remove a warm or hot cake from its pan will only result in Cake Decorating Made Easy!

Your cake will crumble or fall apart. You must allow enough time for your cake to completely cool. The time it takes for a cake to cool will vary depending on the size and type of cake pan used.

Most cakes need a minimum of 30 minutes to cool down. Your cake is completely cool when both the top of the cake and the bottom of the pan are cool to the touch. The Release Removing a cake from its pan without damaging it is one of the trickier steps in baking a perfect cake.

You can easily patch your cake back together and once assembled, filled and iced, no one will ever notice. Begin the big release by carefully running a butter knife around the edges of the pan taking care not to cut into the edges of the cake. Next place a platter of some sort a regular dinner plate works well for round pans upside down on top of the cake pan. Now hold the platter securely in place while you quickly and carefully flip both platter and pan together so that the plate ends up on the bottom.

Gently tap and wiggle the cake pan to help loosen the edges and then slowly lift the pan off the cake. If it seems that the cake is stuck to the pan, you can return the whole thing to a warm oven degrees for minutes and then repeat the above procedure.

The warmth will have melted the grease allowing the cake to slip right out of the pan. To test the temperature of the cake, gently touch the top of the cake as well as the bottom of the pan. If the bottom of the cake pan is still warm to the touch, the cake is still too warm. When both cake and pan are cool to the touch, your cake is ready to be iced! Perfectly Baked Cake! Keep in mind that starting out takes a lot of time and even more patience.

When you make a mistake and you will , chalk it up as a lesson well learned and move on to the next recipe. The bigger the mistake, the better the lesson!

Most importantly, have fun! Be kind to yourself and choose your recipes wisely. Boxed Cakes Without a doubt, a homemade cake made from scratch is a whole lot tastier than a cake made from a boxed mix.

They provide an easy introduction into the world of baking, reducing both the amount of kitchen time as well as the amount of stress on the baker that would be you. The box contains a package of all the dry ingredients, pre-measured and pre-sifted. A half-homemade cake batter ready to pour! Even some of the more seasoned pros are known to use boxed cakes in a pinch.

Boxed cakes are always great for saving time no matter how experienced you are in the kitchen! If you do decide to start out using a boxed cake, any of the more popular brand names will do.

Scratch Cakes As you become more and more comfortable with your new-found baking skills, you can move on to slightly more difficult recipes. The following recipes have been chosen because they are easy to follow and require minimal icing to make them table ready. Pick one and have fun! Do NOT grease pan. Sift flour once before measuring. Put egg whites and salt into large mixing bowl.

Beat until foamy. Do not over-beat until dry. Gradually sprinkle in 1 cup sugar while beating on medium speed. Turn to low speed and add vanilla and almond extracts.

Sprinkle in sifted flour mixture evenly and quickly. Pour into inch tube pan. Cut through batter with knife or spatula, going around in circular motion 3 times to release large air bubbles. Bake for 30 to 35 minutes until golden brown.

Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before removing. Allow cake to cool in pan 20 minutes. Invert to release cake.

This cake can easily be frozen. Generously grease a 9x13x2-inch baking pan. In a bowl, combine the sifted flour, baking soda, salt, and various spices. In another bowl, combine the milk and vinegar. In a third bowl, cream shortening and sugar for two minutes until light and fluffy. In mixer bowl, beat eggs until lemon colored. Using a fork, stir in the apple butter until well blended. Pour the cake batter into the prepared baking pan and bake for 30 minutes or until toothpick comes out clean.

Allow the cake to completely cool and then frost with either Cream cheese or Buttercream frosting. Decorate top of cake with pecan halves and enjoy! Grease and flour a 9x5x3-inch loaf pan. Sift together the flour, baking powder, baking soda and salt. In a large mixing bowl, cream butter and sugar. Add eggs and banana and beat until just blended. Add the sifted ingredients and beat until well blended. Pour batter into pan and bake for 60 minutes. Allow baked bread to cool in pan for 15 minutes.

Loosen sides with a knife and invert to remove from pan. Grease and flour a 9x13x2-inch baking pan. In a large mixing bowl, combine all of the ingredients, except the flour. Pour the cake batter into the prepared pan and bake for 40 to 45 minutes or until toothpick comes out clean. This cake can either be iced with your favorite icing or simply dusted with powdered sugar. In large mixing bowl, whisk together by hand the flour, sugar, baking powder, baking soda, salt and cinnamon.

In a second bowl, combine the remaining ingredients, stirring until well blended. Make an indention well in the center of your dry ingredients. Pour the wet mixture into the well and mix with a spoon until smooth. Pour batter into prepared pans, dividing the batter evenly. Bake for 35 minutes or until toothpick comes out clean. Allow cakes to cool and remove from pans. Place one cake on serving plate, ice top with Cream cheese icing, place the second layer on top and finish icing the entire cake.

Chocolate Sheet Cake This is one cake you get to ice hot from the oven! In a bowl, mix the flour, sugar, baking soda, and salt. In another bowl, mix the eggs, vanilla extract, and sour cream, until well blended. Gradually, add the egg mixture into the dry ingredients, beating until creamy and smooth.

On medium heat, bring the mixture to a boil. Remove from heat and pour over other ingredients. Mix well. Pour the cake batter into the prepared pan. Bake for 23 minutes or until done. While still hot, ice cake with your favorite chocolate frosting. Grease and flour two 8-inch or 9-inch round pans and line with waxed paper. Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Beat egg whites until stiff, but not dry.

With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract.

Fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean. Makes 6 cups batter. Coffee Crunch Cake 1 cup butter 1 cup granulated sugar 3 eggs, beaten 3 cups all-purpose flour 1 teaspoon vanilla extract 1 cup sour cream 1 tablespoon baking powder 1 teaspoon baking soda Cake Decorating Made Easy!

Grease one inch tube pan. Cream butter and sugar. Add eggs and then the flour. Stir in vanilla extract, sour cream, baking powder and baking soda. Pour remaining batter over crunch and then sprinkle remaining crunch to cover top of batter. Bake for 50 minutes. Remove cake from oven and allow to cool in pan. Invert pan to release cake. Get you coffee or tea ready … and enjoy!

Grease and flour a Bundt cake pan. In a bowl, cream the butter, cream cheese, and sugar. One at a time, add the eggs, beating well after each addition. Add the vanilla and mix well. Pour the cake batter into the Bundt pan.

Bake for 2 hours and 15 minutes or until a toothpick comes out clean. Allow the cake to cool and remove from pan. Serve with sweetened whipped cream or whipped topping. Grease and flour a 9 X 12 inch cake pan.

In a mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate bowl, combine the eggs, pineapple and the vanilla. Slowly add the pineapple mixture to the dry ingredients and mix well. Pour the cake batter into prepared pan and bake for 45 minutes or until toothpick comes out clean. Frost the cake with coconut frosting. In a bowl, mix together the flour, baking powder, and salt, using a fork or whisk to blend well. In a separate bowl, combine the vanilla extract and milk.

In a mixer, cream the butter with sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Pour the batter into the two cake pans, dividing the amount evenly. Bake for 20 to 25 minutes. Allow the cakes to cool in their pans for 5 minutes and then invert them onto a wire rack to continue cooling.

Once the cakes are completely Cake Decorating Made Easy! Place the second layer on top and finish frosting the entire cake. For a 9 x 13 x 2-inch pan, bake the cake for 30 to 35 minutes and allow cake to completely cool in pan for 30 minutes. And then frost. Grease and flour a 9 x 13 x 2-inch baking pan. In a large mixing bowl, combine the boiling water, uncooked oats, and butter or margarine, and stir well.

Set aside and let stand for 20 minutes. In a bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. After 20 minutes has lapsed, add the honey, eggs, and vanilla to the oats mixture and stir well. Gradually add and incorporate the flour mixture. Pour the cake batter into the prepared pan and bake for 30 to 40 minutes or until toothpick comes out clean.

Cool in pan and then frost with German Frosting. Garnish top with pecan halves. Grease, flour and line an 8 or 9-inch pan with waxed paper. In a bowl, blend the pumpkin, sugar, oil, and eggs. In a separate bowl, sift the remaining ingredients. Gradually add the pumpkin mixture to the dry ingredients and mix until well blended.

Pour batter into prepared pan and bake for 1 hour and 15 minutes. Allow the cake to cool and then dust with powdered sugar. Lemon Loaf 2 cups flour 3 tsp. Grease and flour 9 x 5-inch loaf pan. In mixing bowl, combine flour, baking powder, salt, and sugar. In large mixing bowl, combine remaining ingredients.

Add dry ingredients to wet and stir until just blended. Pour batter in to pan and bake for 60 minutes. Allow loaf to cool in pan and then top with lemon glaze when still slightly warm. Glaze 2 tbsp. Spoon over cake that is still slightly warm. Grease and flour two 8-inch round baking pans. Cream shortening and sugar. Add eggs. Make a paste of the cocoa and red food coloring and add it to the shortening mixture. Mix together the salt, vanilla, buttermilk and vinegar; set aside. Combine the cake flour and baking soda and set aside.

Mix the buttermilk mixture and the cake flour mixture alternately to the shortening mixture by gently folding them into the batter. Do not over beat! Pour batter into prepared pans and bake 30 minutes. Grease and flour two 9-inch round pans. Add the sugar and milk and beat for 3 minutes. Sift together the flour, baking powder and salt. And to the egg mixture and beat on high for 3 minutes. Melt chocolate and butter together in double boiler.

Add to mixture and beat for another 3 minutes. Pour into prepared pans and bake for 30 minutes. Combine graham cracker crumbs and melted butter and press into bottom of an 8-inch springform pan.

Add the eggs, sugar and vanilla and blend until smooth. Pour into pan and bake for 25 to 30 minutes. Cool completely. Stir in juice from frozen strawberries.

Add 1 cup strawberries. Cook over moderate heat, stirring constantly until thick and clear. Stir in lemon juice. Spread glaze over cheesecake. Chill thoroughly before serving. You may be preparing to simply dust the top of your cake with icing sugar or varnish it with a glaze, either of which your cake is ready to receive. Dusting and glazing are popular finishes for Bundt cakes and quick breads.

Leveling The purpose of leveling your cakes is to create an even and symmetrical base. If your base cake is crooked and lopsided, no amount of icing will make it stand up straight or lay down flat. To level your cake layers, you will use either an official cake leveler or a knife with a long serrated blade, long enough to reach through your cake to the other side.

Place your cake on a cake board covered in plastic wrap to keep the cake from sliding around. Center the first or only cake layer, bottom side facing up, on the cake board. Position the blade of your knife even with the outside edge of the cake and slice off the dome with an even and straight sawing motion.

If using a cake leveler, position the wire at the correct markings and gently draw the leveler across the cake, again with a gentle sawing motion. Make sure that both feet of the leveler remain flat on your working surface. Using your serrated knife again, trim off any unwanted rough or misshapen areas, making sure to cut as straight and even as possible.

Torting Torting refers to act of slicing each individual cake into two or more layers before filling and stacking. Several thin layers all neatly stacked and filled with jam, custard, cream, fruit or a combination of fillings, will impress even the most difficult of in-laws!

Baking your cakes one day in advance will allow for enough time for your cake to properly settle down and firm up. Firm and settled cakes will support heavy, gooey fillings better than weak and unsettled cakes.

No matter then number of layers, the following procedure promises to build a sturdy cake that will keep any oozing fillings under control and prevent them from overflowing their boundaries. To build your cake, place the thickest layer first, bottom side up, on a cake board.

When layering or torting cakes, it's always best to put your best side facing up. With a layer cake, when you're simply stacking individually baked cakes, the best side is generally the bottom side unless the bottom stuck to the pan in places and you have patched 'holes.

The flatter and smoother your topside, the more evenly your cake will stack. Next, pipe with a 10 round tip or similar large size decorating tip an icing dam around the outer edge of each layer to contain the filling. The Cake Decorating Made Easy!

Carefully center the second layer, bottom side up, over the first layer, matching edges and corners for square cakes. Repeat steps until the top layer has been positioned in place. Your cake is ready to be crumb coated! Rolled Cakes Rolled cakes require a totally different assembly procedure and are comparatively easy to fill and roll. The jellyroll pan is used to give a large, thin and flat sponge cake. To fill a rolled cake, place the cooled cake on a flat work surface and spread the filling smoothly and evenly, making sure to spread it right out to the edge.

Take one long side and begin rolling the cake into a tight log or tube. Refrigerate for a few hours to allow for the cake to set into shape. You have your choice of buttercream, custards, curds, cream cheese, frostings, fruit, icings, jams, mousses, nut butters, preserves, puddings, purees, and breathe! Fillings are used to add taste and texture to cakes transform an otherwise plain white cake into strawberry shortcake or a simple chocolate cake into a whipped cream with cherries filled Black Forest Cake.

To get you started experimenting with fillings, here are a few all-purpose recipes that do well to dress up any cake. Return mixture back to the sauce pan and continue thick and smooth. Then slowly pour the warmed egg yolks into the saucepan, stirring constantly.

Cook over low heat for 5 more minutes until thick and creamy. Allow mixture to cool. Cream the mashed banana until smooth. Add the lemon juice and stir into the cooled filling. Chill one hour before filling cake. Makes 2 cups Cake Decorating Made Easy! In a saucepan, combine sugar, cornstarch and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil 10 minutes. Remove from heat. Slowly pour warm yolks into the saucepan, stirring constantly.

Cook slowly, stirring constantly, over medium-low heat, until mixture begins to bubble 5 minutes. Stir in coconut and vanilla. Transfer filling to a bowl. Cover and chill 1 hour until firm before filling cake. In a chilled bowl, combine the cream and vanilla and whip until soft peaks form.

With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until stiff peaks form. Do not over beat or your cream will turn to butter! Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter.

Cool to room temperature, without stirring. Fill cake. It tastes great with any cake! Place on medium heat and stir constantly. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce.

Whisk a little of the hot sauce into the egg yolks to temper. Slowly pour the warm egg yolks into the saucepan. Cook on low heat for five minutes until thick and creamy. Stir in vanilla. To prevent a skin from forming, brush with melted butter and refrigerate one hour. Stir a little before using. Greeting card template with retro patterns of yellow polka dots and pink stripes around a round frame with desserts. Projects Flaticon Free customizable icons. Storyset for Figma Illustrations for your Figma projects.

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