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Posted: Thursday May 15, 2008 8:47 AM
I forgot to attach the picture of my all-canned-frosting experiment.
Your cake can sit out a few days whether the buttercream has margarine, butter, or only shortening. The all-shortening version will hold up to heat best, but assuming reasonable room temperatures they will all work.
Character cakes (or shaped novelty cakes) are my passion. I've done hundreds over the years. (I own over 500 pans. Yeah, I know, get a life, Lady )
Here is how I unmold them: Remove from oven unto cooling rack.
1. Gently pull sides away from pan with fingers. If there is a slight dome, cover with paper towel and a pot holder. Gently press down to level the dome.
2. Set timer for 10 minutes. Really. Set the timer. Time slips away too easily otherwise.
3. When the timer goes off, place a cooling rack on top of the cake, feet sticking up. Turn pan and rack together and place on counter. (Now the feet are down. That is why it matters.) Remove pan.
4. If there is a small area where the cake stuck a bit, relax. Frosting will hide all.
5. Allow cake to cool completely on rack, which generally takes about 2 hours.
6. I always split my cake horizontally and add a filling (called torting) for a two-layer cake, but that is optional.
7. Crumb coat. For novelty pans the coat must be very thin -- I kind of scrape with the side of the spatula as I go. This makes the details show up better than without a coating. If the crumbcoat hides the details you've put it on too thick.
I would never leave a cake in a pan overnight before removing it.
Remember, this is supposed to be fun! ) And it will be. Relax a little. This is going to be very special, even if every detail doesn't go absolutely perfectly!