Pan Grease Cake Release Recipe



Pan Grease Cake Release Recipe



*Always grease your pans. Do not use just butter or just oil, as both can easily incorporate themselves in the batter and burn.


Ingredients:
1/4 cup Shortening
1/4 cup Vegetable Oil
1/4 cup All Purpose Flour


Instructions:
Combine all ingredients and store in an airtight container. Can be kept for three months and does not need refrigeration.


Tip: Use a silicone bristle pastry brush for easy clean up. Cover all nooks and crannies to ensure that your cake pops out nicely.


Happy Cake Decorating!

Do's and Don'ts of Freezing Cakes



The Do's and Don'ts for Freezing Cakes.

*Freezing cakes can become your best friend.


DO wrap cakes well in several layers of plastic wrap before freezing.


DON'T place cakes into the freezer until it has cooled because cakes will sweat and the moisture will freeze as ice particles on the cake.


DO cover cardboard cake boards with food safe foil or plastic wrap so that the cake does not absorb a cardboard flavor.


DON'T take off the plastic wrapping of your cake when thawing. Allow the condensation to stay on top of the plastic wrapping and off your cake.


DO use non crusting icing if you plan to ice your cake before freezing. Cakes shrink when frozen and expand when thawed, so if you use an icing that crusts it will crack.


DON'T cover your frozen cake with fondant. The condensation will ruin your fondant.


DO know that you can freeze a fondant covered, piping gel covered, or a cream cheese filled cake.


DON'T keep your cake frozen for over a month.


DO thaw your cake within one to two weeks to ensure a quality taste and texture.



Happy Cake Decorating and Good Luck!
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