To keep loaf cakes fresher longer, cut slices from the middle rather than from the end. When you’re finished slicing, firmly push the two leftover sections together to reform a loaf. This way, you eliminate leaving an exposed, quick-to-dry-out “end” slice.
To decorate a cake directly on its serving plate, slip strips of wax paper under the edge of the cake, allowing them to hang over the rim of the plate. Frost cake, then, with a quick motion, pull out the paper. This leaves the serving plate nice and clean without a trace of frosting.
An angel food cake will slice neatly without crumbling if you freeze it first, then thaw it.
To cool a cake quickly for frosting, pop it into the freezer while you make the frosting. By the time frosting is ready, the cake will be cool and ready to slip out of the pan.
To prevent cake filling from soaking into the cake, sprinkle layers lightly with confectioners sugar before spreading filling.
For a fast topping, place a paper doily on top of the cake. Sift confectioners sugar over it. Lift the doily off gently.
For perfect shaped cakes or jelly rolls, first grease the pan, then line it with greased wax paper. After baking, invert pan and peel off the wax paper. No more broken corners or edges!
When frosting cakes, always anchor the bottom cake layer to the serving plate or lazy Susan with a dab of frosting. That way, the cake won’t slide around as you frost. This also helps keep a cake from sliding on its plate during transit. The frosting will hold the cake in place deliciously and your dessert will arrive in perfect shape.
To prevent icing from running off your cake, try dusting the surface lightly with cornstarch before icing.
When filling and frosting a cake, place first layers with bottom side up; place last layer with the top side up.
To cut a fresh cake, use a wet knife.
Make a cake decorator by rolling up a piece of wax paper into a cone shape so that one end has a smaller opening than the other. Snip the small end with scissors to make a good point. Put icing in and squeeze it out through the pointed end.
For a fast topping for cakes, place a paper doily with a large design on top of the cake, then dust with confectioners sugar. Gently lift doily off the cake.
To split a cake into layers, loop a length of waxed dental floss around the outside of the cake at the point you want the cut, then cross the ends and pull gently but firmly. The floss will cut right through the cake.
An easy way to split layers evenly: Measure halfway up side of each layer and insert wooden picks into the cake all around, about 1 to 1 1/2 inches apart. Rest a long serrated knife on wooden picks, using them as a guide on where to slice. Discard wooden picks before proceeding with the icing.
To frost a cake quickly without having it crumble, freeze the layers in the cake pans for about one hour, then remove them from the pans and frost them. This also prevents the layers from splitting in the center.
If tiers of a multi-layer cake slip as you are applying frosting, insert strands of uncooked spaghetti through the cake for support. Carefully pull out spaghetti when the frosting has set.