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Dinner Tonight
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| Wedding Cake Baking Tips |
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| Tips to make the perfect cake -- easy |
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- Don't coat the sides of the cake pans with cooking spray. The cake needs
to cling to the sides as it bakes, which allows it to rise higher and gives
it a smoother crust.
- When separating the eggs, do them one at a time into a custard cup, and
pour whites into your mixing bowl. This prevents you from having to start
over if some yolk happens to get into the whites. Eggs are easier to separate
right out of the refrigerator; however, for better volume, let them come to
room temperature before beating.
- Bake the cake layers in this order: 1 (14-inch), 1 (10-inch), 2 (6-inch),
1 (14-inch), and 1 (10-inch).
- Use real vanilla and orange extracts instead of imitation.
- Use fresh orange juice for the best flavor.
- To prevent the top crust of each cake layer from sticking to the plastic
wrap while it's being stored, lightly dust the plastic wrap with flour.
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