Hints for Cakes & Frosting

• Have all ingredients at room temperature.
• Fill cake pans about 2/3 full and spread batter well into corners and to the sides, leaving a slight hollow in center.
• The cake is done when it shrinks slightly from the sides of the pan or if it springs back when touched lightly with the finger.
• After a cake comes from the oven, it should be placed on a rack for about five minutes. Then the sides should be loosened and the cake turned out onto rack to finish cooling.
• Cakes should not be frosted until thoroughly cooled.
• Roll fruits and raisins in flour before adding them to the cake batter so they will stay distributed throughout the cake.
• When adding dry and wet ingredients, such as flour and milk, begin and end with the dry ingredients, beating well after each addition for a smoother batter.
• If eggs are not beaten well or ingredients not thoroughly mixed, a coarse-grained cake will result.
• For an interesting flavor, add a melted chocolate mint to chocolate cake batter.
• To keep chocolate cakes brown on the outside, dust the greased pan with cocoa instead of flour.
• If baking in glass dishes, decrease the oven temperature 25° to prevent overbrowning.
• Use the circular cardboards from the bottom of frozen pizzas when transporting a cake. Cover with foil first.
• If a layercake comes out lopsided, insert marshmallows between the bottom layer and the cake plate, or wherever they are needed.
• Stir 3 ounces of chocolate chips into 7-minute frosting while it is still hot to make it creamy and delicious.
• When frosting a cake, place strips of waxed paper beneath the edges of the cake. They can easily be removed after frosting.
• For a different frosting, mix 2 tablespoons of pineapple and 2 tablespoons of orange juice. Add enough powdered sugar to stiffen.
• Sprinkle applesauce cake or banana cake generously with granulated sugar, coconut and chopped nuts before baking. It makes a crunchy topping.
• When melting chocolate, grease pan in which it is to be melted.
• When you are creaming butter and sugar together, it's a good idea to rinse the bowl with boiling water first. They'll cream faster.
• When you buy cellophane-wrapped cupcakes and notice that the cellophane is somewhat stuck to the frosting, hold the package under the cold water tap for a moment before you unwrap it. The cellophane will then come off clean.
• A clean clothespin provides a cool handle to steady the cake tin when removing a hot cake.
• Try using a thread instead of a knife when a cake is to be cut while it is hot.
• An apple cut in half and placed in the cake box will keep cake fresh several days longer.
• To prevent a freshly baked cake from sticking to the plate, sift some powdered sugar onto the plate.
• To make powdered sugar, blend 1 cup granulated sugar and 1 tablespoon cornstarch in blender at medium speed for 2 minutes.
• Dip measuring cup or spoons into hot water before measuring molasses, syrups or honey. It will not stick.
• Rinse saucepan in very cold water before scalding milk and the pan won't get coated with milk while heating. Much easier to clean.
• Add a bit of sugar to milk to prevent scorching.
• Leftover egg yolks will keep for several days in the refrigerator. Cover with cold water. Before using, drain off water.
• Egg whites are easiest to beat when at room temperature. Should be out of the refrigerator at least 1/2 hour.
• A small funnel is handy for separating eggs. Open the egg over the funnel and the white will run through and the yolk will remain.
• If a piece of eggshell falls in the egg, take another piece of shell to get it out.
• To help cake bake evenly, wrap outside edges of cake pan with wet strips of terry towel (width of cake pan); pin together to hold securely in place. Bake cake at 300° instead of 350°.
• When making a cake, add 2 tablespoons boiling water or hot milk when creaming butter and sugar mixture to make a fine textured cake.
• Use a wet knife to cut a fresh cake; use a hot, wet knife to cut through a sticky frosting.
• Improve any cake by adding 1 teaspoon lemon juice to butter and sugar; this makes a cake very light. Fresh milk makes cakes close grained and more solid.
• To keep icings moist and to prevent cracking, add a pinch of baking soda to the icing.
• For better results, use eggs and shortening at room temperature.
• For good chocolate cakes, underbake slightly, as chocolate hardens in cooking. A little salt improves the flavor.

Frosting Coloring Chart