Most cake recipes begin by combining wet ingredients , then adding the dry ingredients . Be sure to follow any prerequisites, like sifting, whisking, or beating, before adding the ingredients to the main bowl.Make sure to measure your ingredients accurately. Unlike cooking, baking is an exact science, and too much of one ingredient could change the taste or texture of your cake.

Apple Loaf Cake With Cream Cheese Frosting

Royal icing, marzipan , fondant icing , and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration.

Read more about double chocolate loaf cake here.

Classic Carrot Cake with Cream Cheese Frosting

Place the pans on the center rack of the preheated oven. The center or bottom rack (depending on your oven’s design) is the hottest area of your oven. Setting your cake there to cook ensures that it’ll cook evenly.Put cake pans on a baking sheet in case the batter bubbles over. Place the cake pan on a baking sheet and put it on the bottom rack of your oven. Rotate the cake pan 180° after 25 minutes to ensure the cake is baking evenly.

Using room temperature eggs helps the cake mix more evenly and achieve a higher volume. If your frosting has cream cheese or whipped cream, plan on refrigerating it instead of storing it at room temperature. Store the layer cake at room temperature for up to 3 or 4 days. For the best texture, cover the layer cake with an overturned bowl or plastic wrap and keep it at room temperature. If you’d rather refrigerate it, store it in an airtight container for up to 1 week and let it sit out at room temperature before you serve it. The crumb coat will trap the crumbs in the thin layer of frosting. This way, you can easily add frosting without getting crumbs in it.

Pumpkin Marshmallow Sheet Cake

Consider garnishing the cake with flaked coconut, mini-chocolate chips, or chopped nuts.For a botanical look, place fresh flowers on the cake. Remove the flowers just before slicing and serving the cake. Leave the top layer of cake unfrosted for now since you’ll be covering the cake with a crumb coat. Dividing the batter evenly will ensure that all of your cake layers are the same thickness. Since you bake several cakes you can either stack them and frost them to make thick layers, or slice each cake in half horizontally to make even more thin layers. Make sure that no egg yolks mix in with your egg whites, either. Evoking the best of lemon meringue, this stunning cake wows with its bright flavor and impressive torched exterior.