Cake Preparation
Wilton's Quick & Easy Guide to Baking, Decorating and Storing Cakes
Getting Ready
As a guide to determine how much batter to bake in a pan: measure how many cups of water the pan holds and use no more than 2/3 this amount of batter. For example, a 9 x 2-inch round layer cake pan holds 6 cups of water, and therefore should be filled with no more than 4 cups of batter.
What size pan can be used for a packaged, two-layer cake mix? One two-layer cake mix generally yields about 5 cups of batter and makes any of the following:
- One 10-inch round layer
- Two 8-inch round layers
- One 9 x 13 x 2-inch sheet cake
- 24 to 30 standard-size cupcakes
- One Wilton character cake
For optimum height and texture, cake ingredients should be at room temperature prior to mixing. Eggs and butter from the refrigerator usually need about one hour to reach room temperature.
Baking Tips
Never fill cake pans more than 2/3 full. Even if the batter doesn't overflow during baking, the cake will have a heavy, dense texture.
Check for doneness only after the minimum baking time. Opening the oven door too soon may cause cakes to fall.
After baking, cool cake layers in pans 10 minutes; remove cake layers from pans and place on racks to cool completely. If warm layers are placed on a plate, the cake becomes soggy and will stick to the surface. (Hint: For easy removal every time, grease cake pans with solid vegetable shortening and flour lightly.)
Icing and Decorating Tips
Wilton's Buttercream Icing--Cream 1/2 cup butter and 1/2 cup solid shortening with electric mixer at medium speed. Beat in 1 teaspoon vanilla. Gradually add 4 cups sifted confectioners' sugar (approx. 1 pound), 1 cup at a time, beating well after each addition. (When all sugar has been mixed in, icing will appear dry.) Add 2 tablespoons milk; beat until icing appears light and fluffy. For best results, keep icing covered with a damp cloth in refrigerator when not being used. Yield: 3 cups.
To transform buttercream icing into chocolate icing, beat 3/4 cup unsweetened cocoa powder (or three melted 1-ounce squares of unsweetened baking chocolate) and 1 to 2 tablespoons milk into 3 cups buttercream icing.
If buttercream icing becomes stiff and difficult to spread, thin with light corn syrup.
When tinting icing, add color gradually. Extra color can always be added, but it's difficult to do the reverse. With buttercream icing, always aim for slightly lighter shade than desired--colors tend to intensify or darken after 1 to 2 hours. (Hint: Use a toothpick to add small amounts of icing color.)
To create a smooth icing surface on a frosted cake made from a mold (like an egg or ball-shaped cake), allow icing to partially dry and crust slightly, then place plastic wrap over icing and smooth gently with your hands; carefully remove plastic wrap. To create a textured surface, follow the same procedure using a clean cloth or paper towel--this technique is ideal for making basketball cakes, football cakes, etc.
A simple way to add a professional touch to cakes either from scratch or homemade is with Wilton's ready-to-use Rolled Fondant as the icing. Simply roll out fondant into a circle the diameter of the cake plus double the height of the cake you are covering. As you roll, lift and move the fondant to prevent it from sticking to the surface. Gently lift fondant over rolling pin and place over cake. Smooth and shape fondant on cake using palm of hand. If air bubbles are trapped under fondant, prick with a pin and continue to smooth. Trim excess fondant from base. Fondant works best on firm cakes such as pound cakes or layer cakes (made with butter, margarine or shortening) that have been lightly frosted with buttercream.
A simple way to enhance any cake is torting -- cutting a cake horizontally into layers. To ensure level cutting: use cake leveler or use a ruler to insert toothpicks evenly around the cake, then using the toothpicks as a guide, cut horizontally with a serrated knife in a gentle sawing motion. Spread icing, fruit preserves or pudding between layers. (Hint: To reassemble layers in their original position, make a shallow vertical cut in one side of the cake before splitting, then align the marks when putting the cake layers together again.)
Storage Guide
A baked cake wrapped airtight in heavy-duty aluminum foil keeps up to three months in the freezer. Be sure to cool cake completely before wrapping, and allow cake to thaw completely before icing.
Buttercream and cream cheese icings stored in airtight containers in the refrigerator keep up to 2 weeks. Use icings that have been cooked on the stove top immediately.
A decorated cake covered at room temperature will keep 2 to 3 days. Cakes frosted and filled with cream cheese icing, cooked icing, pudding or other perishable frosting and fillings must be refrigerated.
More About Baking the Cake:
Baking Times, Batter Amounts & Number of Servings
Wedding Cake Cutting Guide
Tips for Ensuring Cakes Look as Good as They Taste
Tips for Baking 3-D or Standup Cakes
Bake-Even Cake Strips
