from my neighbor. I have been making them cakes now for a couple of years. Last night, my neighbor complained that he wasn't getting any "cake filet" with his cakes. I couldn't figure out what the heck he was talking about so he explained.
He does not like it that I bake my cakes correctly and do not have to level them by cutting off the tops. Apparently the place he used to get cakes from would give him the cake and then a baggie filled with the scraps. He would have his own private "stash" of cake. lol!!
He did say, however, the he prefers the flavor of my cakes (obviously since they keep coming back.)
I thought it was the nicest complaint I've heard of in a while and thought I'd share.
LIsa
That is too cute! Maybe you should give make up scraps to give him.
Lisa
That is the nicest complaint.....
I just think it's weird that they would give him the scraps in a baggie
But, apparently that's something that he enjoyed.Too funny
I think he asked for them one time (he's a cake addict, I think) and the owner remembered--so they just did it for him as a little treat.
Lisa
That is too cute! Maybe you should give make up scraps to give him.
Lisa
Actually--he is my official taste tester for new cake ball recipes! For his birthday, I think I'm going to make a little "regular" cake and then give him a big Ziploc of "filet". lol!!
Lisa
That is too funny and one of the best compliments I've heard... lol I love the "filet" part .. too funny ... and I'd do like you said, bring him some cake balls.. when you're trying out a new recipe, bring him some and ask his opinion... he's seems to not only like your cakes, but I'm sure he'd tell you if he liked a new flavor, etc. that you may be trying out 
That's cute! My family gets in line for my cake scraps. . . I also freeze them in Ziplock bags, that way when anyone wants, they can get some, pop it in the microwave for a few secs and they have nice warm cake 
Now, if you add a scoop of icecream on top of that, you have a REAL NICE TREAT, yum!!!!!!!!!!!!!!!!!
That sooooooo cute.
Could you please tell me how you get your cakes leveled without having to trim. I use the baking strips and still have to trim 
Also, in addition to what Mchelle stated, you may want to try lowering the oven temp about 25 degrees.. I find this helps with mine
Always bang to remove air bubbles...still have to trim
Always bang to remove air bubbles...still have to trim
Me too! I'm going to try lowering the oven temp to see if that works, It was sugguested to me in another forum thread.
Now, if I lower the temp, how time do you add to your baking?
10, 20 extra minutes?
Bake all cakes @ 325. I've even tried letting it rest for about 5 minutes to let it settle before putting in oven...trim, trim, trim
My friend works for the newspaper, and next to their building is a bakery, and he always goes over there and gets a baggie of their scraps, lol. I guess they trim all the edges of their cakes so there is no brown. Your story just made me think of that.
Does anyone else use the towel method of flattening the top of your cakes?? It works like a dream for me, I have never had to cut a cake to level it... I'm suprised no one else has mentioned it. It's something they taught us in class.
Does anyone else use the towel method of flattening the top of your cakes?? It works like a dream for me, I have never had to cut a cake to level it... I'm suprised no one else has mentioned it. It's something they taught us in class.
DO TELL Melissablack, I haven't heard about this method. At least, it was never mentioned when I took the classes in early 2004.
Thanks in advance
What I do when my cakes are level.
Bang each filled pan until I get most of the bubbles out.
Don't overbeat the batter in the first place (thus avoiding many bubbles).
Bake all cakes at 325 until they are done.
Anything over 10" gets a flower nail heater core.
Immendiately upon removing from the oven, I use the "smash" technique to take care of any small crown there is.
I usually do not have a crown over about 1/2" of the top of the pan. Using these tricks (most of which I learned on CC), the cakes turn out really well.
HTH!!
Lisa
Lisa, please explain the "smash" technique.
Thanks!
Wandootie
Opps! I meant to post it in the message and forgot. Anyway---
Immediately when I remove a cake from the oven (I'm talking within about 10 seconds!), I place a cooling rack on the top of the cake and push down on it. I then place my cast iron skillet--skillet side down--on top of the cooling rack. I leave it that way for about 2-3 minutes and then remove. You cake will be perfectly level with the sides of the pan.
I think I learned this from either Dawn or Squirrelly--can't remember--but I know that it was here on CC.
Lisa
Now we have an official name for it! Cake filet!!! I love it...LOL
My kids fight over the "fillet" too. I might have to try that other method. My kids will be bummed though. My oldest is bugging me right now to top the cake that's cooling for her class this afternoon. I told her I was going to save that to try this recipe for cake balls I heard about, but she was not impressed. She wants the cake top! LOL. Kids.....
Having a crown on your cake is not a result of a few large air bubbles but rather just a natural occurance when the outside of the cake bakes faster than the inside of the cake. Aluminum is such a fantastic conductor of heat that you will most always get a crown unless you use Bake-Even strips or slow down the baking process with a cooler oven (as was previously suggested). The Bake-Even strips do work very well, particularly in denser cakes, like chocolate cakes, and with 3" high pans.
Of course, you can either save and freeze all of your scraps for trifles, or eat them for quality control purposes. 
i like the idea of freezeing the scraps and then popping in microwave. can't wait to try it
That's so funny. My dh and kids are always lurking nearby when they know I'm leveling a cake. 
If I ever did the towel or smash method they would disown me. LOL
I have a bowl of cake filets now from my wedding cakes....
I will freeze what they don't eat... I have to make extra icing for them to smear on the filets...lol...I like that term too..
i've been baking and crumbcoating most of the day...It's hot and humid here too...ugh... will have to break out the airconditioner soon...
Tomorrow morning I will do my basketweaving, and decorate the cakes....then they will be all done and waiting for Saturday morning delivery...
That's why I love this set up.... everythings done at home... I still take my goodie bag just in case of a mishap...
Happy fileting everyone...lol
cakegal
My cake "filets" are the only thing about my doing cakes that my boyfirend likes. He says the kitchen is always a mess and there is never room on the counters or the fridge. But if I "accidently" leave pieces of cake out and leftover frosting in a bag with a fun tip. You can bet I walk back in on my buyfriend trying to decorate the cake scraps and then piping the frosting in his mouth. He doesn't complain about cake then. Im not sure if its because his mouth is full or because he knows better.
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