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266 tutorial submissions by the Cake Central community.

Cake Baking, Cutting & Serving Guide - 3 in. Deep Pans

Posted by Jackie Baking Times, Batter Amounts & Number of Servings One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3" deep pans should be filled only 1/2 full. Batter amounts on these charts are for pans 2/3 full of batter. For large cakes, always check for doneness after they have baked for 1 hour. Note: For Pans 11" and larger, use a heating core when baking. The charts below show baking information and serving amounts for both 2-inch pans and 3-inch high pans. The figures for 2-inch pans are based on a 2-layer or 4-inch... read more

Cake Baking, Cutting & Serving Guide - 2 in. Deep Pans

Posted by Jackie Baking Times, Batter Amounts & Number of Servings One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3" deep pans should be filled only 1/2 full. Batter amounts on these charts are for pans 2/3 full of batter. For large cakes, always check for doneness after they have baked for 1 hour.   Note: For Pans 11" and larger, use a heating core when baking. The charts below show baking information and serving amounts for both 2-inch pans and 3-inch high pans. The figures for 2-inch pans are based on a... read more

How To Create Faux Fondant (The Paper Smoothing Towel Method / Viva)

Posted by Jackie This is an easy and quick technique to get your butter cream smooth and creates a "faux fondant" effect on your buttercream iced cake. STEP 1 Equipment list for faux fondant technique · 1 Batch Crusting Buttercream · Viva brand paper towel (no design) · 12" angled statula, bench scraper or equivalent · pop bottle tool outlined in black to show (see step #2) · turntable or lazy susan (not shown) · fondant smoother STEP 2 Pop bottle tool This is the 'trick' tothis look. Cut an empty plastic 2 liter pop bottle with a scissors in the... read more

Solution For Cake Bulging Between Layers

Posted by Jackie The Reasons Your Cake Is Bulging: Cakes develope bulges when they have been iced BEFORE they have a chance to settle. Gravity says outer edges ARE going to settle down some....even when you DO have the layers perfectly level. If there is a bulge, the outer edges of the cake won't stand up in mid air. It is going to settle down some. So give time for this to happen before you ice the cakes.  Even push tiny cake scraps in between if there are large gaps. I don't usually have gaps because I bake at 325 deg. and so my cakes don't puff up so much in the... read more

How Make an Ice Cream Cake

Posted by Jackie This recipe is going to be easy ....really. You will have PLENTY of servings if you use a 9x13 (1/4 sheet pan). This will give you a nice proportion of cake vs. Ice cream. Click Here For Our Ice Cream Cake Recipes TO DO: Bake a cake in the sheet pan. Take it out, wrap it up & wash the pan. Now, take the SAME PAN. Line it with several layers of plastic wrap OR a sheet of aluminum foil. LEAVE an overhang of wrap, so that you can use this overhang to help with the unmolding. SOFTEN 1/2 gallon Ice Cream. DO NOT MELT IT. To speed up the softening,... read more

How To Color Your Icing

Posted by Jackie In the center are the primary colors - Red, Yellow, and Blue. From these, all others are made. In the inner ring are secondary colors - orange, green, violet, made by mixing equal amounts of primary colors. Mix red and yellow for orange, mix red and blue for violet, and mix blue and yellow for green. In the outer ring are the tertiary colors - achieved by mixing varying amounts of one primary color with the adjacent primary. Mix a large amount of red with a small amount of blue and you will get a red-violet color. Do the opposite for blue-violet.... read more

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