PAULA DEEN’S BEST CAKES & PIES^8Lining cake pans with parchment
or wax paper ensures the layers will
easily come out of the pan. Trace the
outline of the cake pan onto paper
and then cut out. Be sure to place the
paper pencil side down in the pan so
it does not touch the cake.
Before measuring fl our or other dry
ingredients, gently stir it to loosen
any clumps. For fl our, lightly spoon
it into a dry measuring cup until
slightly mounded above the rim. Do
not tap the measuring cup, as it may
pack the fl our and throw off your
measurements. Use the straight edge
of a knife to level off the fl our in your
measuring cup.Sift or whisk together the fl our,
baking powder, baking soda, salt,
and any other dry ingredients before
adding them to the batter. This
ensures the leavening ingredients
are thoroughly distributed in the
cake batter.
Cooling cake layers on wire racks
is a must. This allows air to fl ow
underneath, which prevents the
cake from steaming and getting
soggy. Let the cake layers cool in
pans on wire racks for 10 minutes.
Carefully turn out cake layers from
pans, gently peel off any parchment
or wax paper, and let layers cool
completely on wire racks.To keep your cake plate clean while
you assemble and frost the layers,
place strips of parchment or wax
paper around the sides of the plate
before adding layers. To keep the
bottom cake layer secure, spread a
small dollop of frosting in the center
of the cake plate. Center the bottom
cake layer on the dot of frosting.
Once the cake is assembled and
fully frosted, gently pull out the
paper strips.Take your bakes
from good to great
with Paula’s pointersPREP FOR
Succesȑ