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- For light textured cakes, use self-rising cake flour. To convert regular cake and pastry flour to self-rising, use 1 cup cake flour, 1 1/2 teaspoons baking powder and 1/3 teaspoon salt for equally good results.
- Remember, cheescakes taste much better if allowed to mature in the refrigerator for at least 24 hours.
- Use jarred baby fruit as a low fat alternative to flavor cakes and brownies.
- To get your angel food cake to rise an extra 2 inches, freeze the egg whites solid, a few days before you are ready to bake the cake. Thaw the egg whites to room temperature to use.
- A sprinkle of salt under the baking tins in the oven will prevent cakes from burning.
- To prevent a cake from sticking in the pan after it has been taken out of the oven and turned upside down on a wire rack or board, place a cold, damp cloth on the bottom of the tin for a few minutes.
- To prevent sliced cake from sticking to the bottom of the plate, sprinkle a little white sugar on the plate.
- To keep cake fresh longer, cut slices from the middle of the cake, then push the two sides together.
- If you don’t have an icing bag, use a clean mustard container with a squirt top. Fill the container with icing and pipe away!
- To keep icing from running on a cake, first dust the cake with a little flour or corn starch.
- Freeze cakes in individual pieces. This makes an easy treat for your kid’s school lunches. The piece will be thawed by lunch time.
- When making a cake calling for raisins, heat the raisins for a few minutes before ad