Being a Realtor, I can't help but LOVE going into different homes, admiring the unique layouts, décor and personal touches owners have added to their homes. This is something I truly value in my own personal home. As a southern belle, I am always looking for ways to make things a little more "hospitable", given that a home is not always about it's look, but about it's hospitality, too!
Every month I send a little "tid-bit to all of my friend compliments of Southern Living magazine. From décor to recipes to fun facts... I hope you will find these fun and inviting. Feel free to pass it along to a friends!
This month's tip is in honor of my fabulous sister-in-law, who is a pro at cake making! Enjoy these helpful hints to make your cake baking "easy as pie!".
"Sweet Talk"... a few tips to ensure your layers stack up to perfection!
1. Measure Accurately- Extra sugar or leavening will cause a cake to fall; too much flour makes it dry.
2. Grease Pans with solid vegetable shortening. Margarines with a high liquid-to-fat ratio and butter (made with about 20% water) can cause layers to stick to the pan.
3. Bake and freeze completely cool layers in zip-top plastic freezer bags up to 1 month before assembling and frosted, if needed.
4. Make and chill pastry cream or fruit fillings up to 1 day ahead. For a firmly set filling, don't tempt fate and trim required chill time. (This is the tip I need most!)
5. Pipe a ring of frosting just inside the top edge of each cake layer to hold the filling and prevent bulging. Add filling, spread to the edge of the ring.
6. Wrap cakes in plastic wrap after filling and chill 8 top 24 hours to allow the layers to settle before spreading the frosting.
Happy baking! Feel free to share pictures of your creations!
***Tips compliments of Southern Living, April 2013 edition, page 84.
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