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>> Baking Cakes

Angel Food Cake, Slicing It

An angel food cake will slice neatly without crumbling if you freeze it first, then thaw it.

Baking Pan Sizes

Round Cake Pans
8 x 1-1/2 in 50 sq inches
9 x 1-1/2 in 64 sq inches
8 x 2 inches 50 sq inches
10 x 2 inches 79 sq inches
12 x 2 inches 113 sq inches
Square Cake Pans
6 x 3 x 2-1/4" 18 sq inches
8 x 8 x 1-1/2" 64 sq inches
8-1/2 x 4-1/2 x 2-1/2 inches 38 sq inches
9 x 5 x 2-3/4 inches 45 sq inches
9 x 9 x 1-1/2 inches 81 sq inches
9 x 13 x 2 inches 117 sq inches
10 x 15 x 2 inches 150 sq inches
10-1/2 x 15-1/2 x 1 inch 163 sq inches
11 x 4-1/2 x 2-3/4 inches 50 square inches
11 x 7 x 1-1/2 inches 77 square inches
11 x 18 x 1 inches 198 square inches
10 x 4 inch tube pan = 12 cup bundt pan = two 9x5-1/4 inch pans


Cake, Cooling when short on time

To cool a cake quickly for frosting, pop it into the freezer while you make the frosting. By the time frosting is ready, the cake will be cool and ready to slip out of the pan.

Cake, Cutting the cake

To cut a fresh cake, use a wet knife.

Cake, Easier To Frost

To frost a cake quickly without having it crumble, freeze the layers in the cake pans for about one hour, then remove them from the pans and frost them. This also prevents the layers from splitting in the center.

Cake, Getting Rid of Air Pockets

To keep holes and tunnels out of your cake, run a knife through the batter after you have finished mixing it. This removes air holes.

Cake, Greasing the pan

To keep a cake from sticking to the pan, grease the pan with one part shortening and two parts flour mixed until it has a sandy consistency.

Cake, Keeping Fresh Longer

To keep loaf cakes fresher longer, cut slices from the middle rather than from the end. When you're finished slicing, firmly push the two leftover sections together to reform a loaf. This way, you eliminate leaving an exposed, quick-to-dry-out "end" slice.

Cake, Keeping Fresh Longer

An apple cut in half and placed in the cake box will keep the cake fresh several days longer.

Cake, Keeping it from sticking

To prevent a freshly-baked cake from sticking to the serving platter, dust the platter with confectioners' sugar.

Cake, Keeping it Moist

To keep cake moist, put half an apple in the cake box.

Cake, Keeping The Filling In Place

To prevent cake filling from soaking into the cake, sprinkle layers lightly with confectioners' sugar before spreading filling.

Cake, Keeping the top from browning too fast

If the top of your cake is browning too quickly, place a pan of warm water on the rack above the cake while it is baking in the oven.

Cake, Keeping the top from cracking

To prevent cakes from cracking while they cool, add one envelope of unflavored gelatine to the dry ingredients of any cake batter. This will prevent cracking, and will also make the cake fuller. The gelatin does not change the flavor or moistness of the cake.

Cake, Lining the pan

Use paper coffee filters to line 8-inch cake pans. Just flatten one into a large circle and lay it on the bottom of the pan.

Cake, Makeshift Decorating Bag

Make a cake decorator by rolling up a piece of wax paper into a cone shape so that one end has a smaller opening than the other. Snip the small end with scissors to make a good point. Put icing in and squeeze it out through the pointed end.

Cake, Making Even Slices

Use unflavored dental floss to slice evenly and cleanly through a cake or torte. Simply stretch a length of the floss taut and press down through the cake.

Cake, Making Mocha Chocolate Cake

Use cold coffee instead of water when making a chocolate cake from a box. It gives the cake a rich, mocha flavor.

Cake, Making Tops Level

Fill cake pans about two-thirds full and spread batter well into corners and to the sides, leaving a slight hollow in the center.

Cake, Preventing Lumps

If you sift dry cake mix before you stir in the other ingredients, it won't be lumpy.

Cake, Quick Decorating Idea

For a fast topping, place a paper doily on top of the cake. Sift confectioners' sugar over it. Lift the doily off gently.

Cake, Removing From Pan

Cake will be less like to stick to the pan if you put it on a wet towel to cool as soon as you take it from the oven.

Cake, Sinking Nuts and Raisins

Roll fruits, raisins and nuts in flour before adding to cake batter. The will be less likely to sink to the bottom of the cake.

Cake, Slicing into layers

To split a cake into layers, loop a length of waxed dental floss around the outside of the cake at the point you want the cut, then cross the ends and pull gently but firmly. The floss will cut right through the cake.

An easy way to split layers evenly: Measure halfway up side of each layer and insert wooden picks into the cake all around, about 1 to 1 1/2 inches apart. Rest a long serrated knife on wooden picks, using them as a guide on where to slice. Discard wooden picks before proceeding with the icing.

Cake, Stabilizing Layers While Frosting Them

If tiers of a multi-layer cake slip as you are applying frosting, insert strands of uncooked spaghetti through the cake for support. Carefully pull out spaghetti when the frosting has set.

Cake, Stuck to the Pan

If the cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm.

Cake, Testing For Doneness

When testing a large cake to see if it is done, use a strand of uncooked spaghetti. It reaches where a wooden pick won't.

Cake, Testing For Doneness II

The cake is done when it shrinks slightly from the sides of the pan or if it springs back when touched lightly with the finger.

Cakes, Keeping the plate clean

To decorate a cake directly on its serving plate, slip strips of wax paper under the edge of the cake, allowing them to hang over the rim of the plate. Frost cake, then, with a quick motion, pull out the paper. This leaves the serving plate nice and clean without a trace of frosting.

Chocolate Cake, Dusting the pan

When baking a chocolate cake, don't use flour to "dust" the pan. Use cocoa instead. This way, the white flour "dust" won't cling to the sides of the cake.

Lowering the Fat, Oil in Baking

When baking, use fruit purees, applesauce, or plain non-fat yogurt instead of oil.



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Johnson's Catering provides cooking classes, catering, and ice sculpting (ice carving) in Birmingham, AL and surrounding
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