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I got the funniest "complaint" - Page 2

post #16 of 30
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.
post #17 of 30
Quote:
Originally Posted by melissablack

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 icon_smile.gif
post #18 of 30
That is a very funny compliment but he would have to beat my kids and hubby to the scraps!
post #19 of 30
That's funny. I have to do the same thing for my son, save the domes for him. I also have to put a big scoop of icing in the fridge so that he can smooth it on his scraps when he's ready to eat it.

To each his own, I guess.


Wandootie
Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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post #20 of 30
Thread Starter 
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
post #21 of 30
Lisa, please explain the "smash" technique.

Thanks!

Wandootie
Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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post #22 of 30
Thread Starter 
Quote:
Originally Posted by Wandootie

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
post #23 of 30
Now we have an official name for it! Cake filet!!! I love it...LOL
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #24 of 30
That's pretty darn funny! I give the "fillet" to my son!


Amy
post #25 of 30
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.....
post #26 of 30
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. icon_wink.gif
~ Sherri
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~ Sherri
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post #27 of 30
i like the idea of freezeing the scraps and then popping in microwave. can't wait to try it
post #28 of 30
That's so funny. My dh and kids are always lurking nearby when they know I'm leveling a cake. detective.gif If I ever did the towel or smash method they would disown me. LOL
Time that you enjoyed wasting wasn't wasted.
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Time that you enjoyed wasting wasn't wasted.
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post #29 of 30
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
cakegal
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cakegal
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post #30 of 30
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.
Eat cake in equal amounts so that your rear won't be lopsided!!
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Eat cake in equal amounts so that your rear won't be lopsided!!
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