Baking the cake:
1. To prevent cakes from forming a dome while baking, cut a bath towel into 2" strips. Thoroughly wet the strip and wrap it around the pan.
2. Use waxed paper to line the bottom of a pan to keep the cake from sticking. (Use Pan Release)
Buttercream Frosting:
1. Make sure the butter is at room temperature
2. Rub a little powdered sugar between your fingers to see if it's gritty.
3. Use a shortening that contains trans fat (read label).
Prevent cake bulge:
1. Make sure the cake is flat on top before stacking.
2. Pipe a frosting dam around edge of cake before filling.
3. Crumb coat the cake with buttercream frosting and let it set overnight before applying the final coat of frosting.
How to smooth frosting:
1. Use a bench scraper to remove excess frosting from sides of cake to get a straight side.
2. Use VIVA paper towels and a fondant smoother to make frosting very smooth. (Viva towels have no raised texture.)
Fondant:
1. Cake should be well chilled before applying the fondant.
2. PVC pipe makes a cheap easy rolling pin.
3. Use plenty of powdered sugar and roll the fondant to about 1/4" thick.
(Taught at a Young Women Activity in 2010.)
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