karadinart: (delicious l icon by karadin)
(PICTURES TO BE ADDED)


1. When baking a cake from a mix, instead of adding oil, melt vegetable shortening, allow to cool and mix in with cake, this will give the cake a denser texture, so it won't rip apart when you go to frost.

2. Freeze a cake before decorating. This helps when you go to level off a cake, taking off the domes produced in baking.

3. Cakes can be stored in freezer with frosting either a crumb coat or fully frosted, allow buttercream to set first. Wrap frosted or unfrosted cakes in plastic wrap, then in tinfoil, sealing edges.

4. Thawing a cake only takes about 15 min - 1/2 hour at most. Leave in wrappings until you are ready to decorate.

5. Do not freeze cakes covered in fondant.

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