You have heard of both parchment and wax paper, but you have no idea what the difference is.
Parchment paper is oven safe up to 420f. You can line cake pans, cookie sheets or whatever you want to bake with. It is a bit more expensive than waxed paper. Parchment paper can even be used to wrap and bake meats and vegetables, a process commonly called en papillote.
Wax paper must be totally covered with batter before baking. It has a much lower burning point, so if placed in the oven with out anything covering it, it can start to smoke and burn. Wax paper is typically used for lining cake pans only.
You want a little something different. You are having some company over and you have an angel food cake mix but no berries…. What to do!!
Improvise and create some new combinations. When making your cake, add:
- 1 teaspoon peppermint flavoring to cake mix – frost with whip cream and sprinkle with crushed peppermint candy.
- 1 teaspoon banana flavoring to cake mix – frost with whip cream, drizzle with chocolate and top with a cherry.
- 1 teaspoon spearmint flavoring to cake mix – frost with chocolate frosting.
Take a peek in your cupboard and see what combinations you can come up with!
I love to make cake, but have not really found a home made recipe for frosting that I really like. Pre-made frostings are cheap and easy to use, but most of the time can be too sweet for most.
To make a great fairly home made frosting, grab a container of pre-made frosting and add an 8 oz package of cream cheese. Blend well and frost as normal.
The cream cheese will add a savory taste and break up the strong sugary taste. Don’t forget to refrigerate your leftovers though!
You just made a lovely cake and it is happily baking in the oven. When the time is up, you open the door to check on it, and what do you see? A huge hump with cracks in it. What happened?
Humps and cracking is usually caused by your oven being too hot. You should have your oven temperature checked. If it checks out fine, then just lower your oven temperature by about 25º the next time that you make the recipe.
You have guests staying the night or arriving in the morning. You would like an easy breakfast treat that will not take too long to prepare. Here is a quick recipe that you prepare the night before.
1 Bag Frozen Dinner Rolls
1 Small Pkg French Vanilla Pudding
1/2 Cup Brown Sugar
3/4 Cup Chopped Nuts (Optional)
1/2 Cup Butter (Melted)
1 teaspoon Cinnamon
In a medium bowl, combine the pudding (dry) cinnamon, Sugar and nuts. Place the undefrosted rolls into the mixture and coat well.
Place the coated rolls into a large well buttered bunt pan. Sprinkle any remaining mixture over the rolls.
Drizzle the rolls and dry mixture with the butter. Place in an unheated oven over night.
In the morning when you get up, turn the oven to 350 Degrees F and bake for 30 minutes.
Serve warm with plenty of napkins!
You have the same problem every time that you make a cake. When it is done baking, you remove it from the oven and try to remove it from the pan. You almost always get a small chunk or several small pieces that stick to the bottom of your pan. You can prevent this from happening if you prepare your pan correctly.
Select the pan that you are going to bake your cake in.
Now tear off a sheet of wax paper that is slightly larger than your pan.
Using a pencil or pen, trace the bottom of your pan onto the wax paper.
Now cut out the shape from your wax paper approximately 1 inch inside your line.
You now have a piece of waxed paper that will fit in the bottom of your pan. Prepare your pan as requested by the recipe, then place your waxed paper in the bottom just before adding your cake batter.
When it is done baking your cake will come right out the pan.
After cooling for about 5 minutes or so, simply pull up the waxed paper to remove and discard.
You are baking a cake, and when you get it out of the oven you notice that the center is not cooked.
Here are a few reasons why this can happen:
- When you were baking the cake the temperature could have been too high in the oven or the baking time may have been too short.
- When you placed the batter into your pan, the pan might have been too small.
- When you placed the pan in the oven, you might not have centered the pan on the rack in the oven.
You have a cake, and you want to personalize it a bit. This is super easy to do with a plastic sandwich bag and a bit of icing.
Place the frosting inside the bag and push toward the bottom. Trim off a tiny bit of one corner. Now you are ready to squeeze and write.
Want a thinner writing tip? Try just poking a hole in the corner with a pin.
You decided that for dessert tonight you were going to try to make a nice boiled white frosting. As you are making the recipe, you notice that it is not cooking up correctly.
While it is cooking, you notice that it is becoming sugary. While you are mixing it, add about a ¼ teaspoon of lemon juice. Continue to mix well, blending in the lemon juice well. If it is still looking sugary, try one more time. If you cannot get it to recover, toss the frosting and try again.
You have the frosting all cooked and ready to go on the cake, but the frosting won’t set up. Keep mixing the frosting, and start adding sifted powdered sugar into the frosting until it reaches a spreadable consistency.
You are trying to finish decorating your cake, but you just ran out of parchment or baking cones. There is a quick substitution that you can use.
Grab a heavy duty quart sized zip style bag. Drop in your tip or coupler and trim off a corner of the bag for a quick fit and add frosting.
Now you are back in business!