My Kitchen Tips
I have come across some tips while cooking and I’ll list all my tips for in the kitchen here.
1. The Baking Pans: To help keep cakes from sticking to the pan, I coat the pan in crisco. Then I cut out, parchment paper, the shape of the bottom of the pan. Then stick the parchment paper into the pan and re-coat the pan in crisco. Then I coat the pan with flour. Only enough to cover all the sides and bottom. I tap out any extra flour. (I’ll add a picture of the final product).
** Side Note: For awkward shaped pans, I just coat the pan in crisco and then dust it with flour. I skip the parchment paper part since the pan is not a regular shape.
2. Crumb-Coating: This can be the worst part of decorating a cake, especially if your cake didn’t come out to perfection, which seems to rarely happen. So cover the cake with your icing (buttercream works best for me). This could take some time. When you are icing the cake don’t worry if crumbs show, this is just he first coat of frosting. (I’ll add a picture at some point). Once the cake is frosted, put it in the fridge for at least two hours. I like to keep it in the fridge over night. When you take the cake out of the fridge, it will now be much easier to decorate how you want without all those pesky crumbs getting in the way. The first coat of icing with be hardened to the cake and the next coats of frosting will just spread right over. I also like to do this if my cake has cracked, because after the pain of crumb-coating it, it will be stuck and I don’t have to worry about it falling apart.
3. Filling a Piping Bag: A tip to make filling your piping bags easier is to fold the top down about 2 inches. This way if you get a little on the “outside” if will actually be on the inside. You fold the top back after you have filled the bag.
**Side Note: Check out the pictures in the post – How to Fill a Piping/ Decorating Bag
4. More to come!