Page 190 - Chocolate Cake Doctor

172 S H E E T C A K E S

Hot Tips

(from “A Piece of Cake,” My Newsletter)

“ o make cakes bake with more granulated sugar instead of flour. It comes

Tlevel tops, I wrap a water-soaked out of the pan just as easily.”
strip of heavy fabric around the pan and —Sandra Swan, Andover, New York
secure it with a pin before I pop the pan
in the oven. These work because the sides “Years ago a friend told me she made
of the cake do not bake before the center petits fours by freezing the pieces of cake
of the cake. I bought strips at a cake- on a cookie sheet first and then frosting
decorating store, but they are just worn them while still frozen.”
out with years of use, and I’m going to —Anita Nelson, Georgetown, Texas
make replacements by cutting up an old
1
bath towel in strips about 1 ⁄2 inches wide “If I am preparing a recipe that calls for
and sewing about three layers together.” sour cream and I do not have any, I have
—Sue Buchanan, Jefferson City, substituted yogurt and it works just fine.”
Missouri —Ingrid Hall, Kettering, Ohio

“I mash a ripe banana in the bowl “I have found that the recent humid
before I start mixing a cake. This is days in Florida have given my chocolate
especially good with chocolate mixes, but I frostings a fit unless I set them first. I put
have tried it with other flavors. Then I add the frosted cake in my cake carrier in the
chocolate chips and ground walnuts. I get freezer for 15 minutes. That is enough
rave reviews. People can’t believe I use time to set the frosting but not harden the
mixes.” cake. Then I take it out and remove the
—Lois Takach, Cottonwood, Arizona cover so I can wipe out the excess mois -
ture from inside the carrier. I replace the
“When baking a cake that doesn’t need cover and tote it to the party, where it sits
frosting, I grease the cake pan with at room temperature.”
vegetable shortening and then dust it with —Margo Pope, St. Augustine, Florida