Comments on: Making the Perfect Birthday Cake

By: brie c

brie c — Wed, 23 Dec 2009 14:50:59 +0000

I think it's that you're not buttering the pan that you're cooking the cakes in. For the old fashioned way, butter the pan and add a tablespoon of flour to the middle of the pan. Turn the pan about in order to coat the sides and bottom of the pan and pour the batter. Or if you're more health conscious use a nonstick spray such as pam. Also when you're removing your cake first allow it to completely cook and then run a knife along the edge between the cake and pan. Then put a plat over the cake pan and flip.
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By: artistagent116

artistagent116 — Wed, 23 Dec 2009 14:48:59 +0000

The best and only way to ensure perfect cake layer removal each and every time you bake is to grease the bottom and sides of the pans, then cut a piece of parchment paper exactly the size of the bottom of the pan and insert it into the pan, then grease the paper too. Then sprinkle flour into the pan and coat the bottom and sides with the flour, tapping out the excess flour.
After the cake layer has baked, allow it to cool in the pan on a rack for 10 minutes, then place your platter over the top of the pan, turn the pan/platter upside down and lift off the pan. Then simply peel off the paper. Viola!

This is how we professionals do it….and I promise you it NEVER fails. What I do is keep a supply of parchment paper circles on hand. I just place the pan onto the paper and draw around it with a marker, then cut it out. You can use these paper circles more than once, too. Parchment paper is sold in rolls in most large grocery stores next to the aluminum foil and plastic wrap.

I hope I’ve helped.
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By: elysandrac

elysandrac — Wed, 23 Dec 2009 14:46:59 +0000

as far as the icing goes the reason why it smudges is because you should let the cake fully cool before icing it to prevent the icing from melting as soon as you put it on the cake i suggest using a semi whipped icing this will help even more to make your cake look store quality.
as for the cake falling apart,I have the same problem every time that i 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.
References :
http://www.kitchenhintsandtips.com/cake.shtml
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By: Robert S

Robert S — Wed, 23 Dec 2009 14:44:59 +0000

Coat the pan with butter or shortening, or line with parchment paper.
You can also buy springform pans that come apart when it’s baked.
You have to let the cake cool on a rack before you start slicing & icing.
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By: JennyP

JennyP — Wed, 23 Dec 2009 14:42:59 +0000

Sounds like you might be trying to take the cake out of the pans before it is properly cooled. Here are some suggestions:

1. Line your cake pans with parchment
2. Spray with Pam for Baking
3. Cool the cakes in the pans. Cover with aluminum foil and chill overnight in the fridge.
4. Remove cakes and peel off parchment
5. Crumb coat before you frost: you can do this with your filling or with a separate frosting. I prefer a ganache because it sets up better. If you are using a buttercream or softer frosting, be sure and make a "dam" around the cake interior within 1/4 inch of edges with frosting and then fill with your desired filling.
6. Crumb coating involves putting a thin layer of frosting around the cake before the final frosting. This helps the crumbs stay put and not get mixed in with your frosting. After you fill and crumb coat your cake, refrigerate for an hour.
7. Frost as usual and smooth with a spatula.
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By: mj

mj — Wed, 23 Dec 2009 14:40:59 +0000

the smudging of the top happens from either the cake is still warm, it needs to be cooled, or the frosting is not at room temperature, it needs to be in order to smooth on the cake easily and also mix the frosting.
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