Monday, January 9, 2012
Thinking outside the box (mix)
There's little I can tell you about box mixes that you can't just figure out from following the directions, but I've learned a trick or two that can make the end result a little more slick. If you're making a round cake (always a classic), start with two identical pans, either 8"or 9" (I prefer 8"; that extra bit of height is really appealing). Grease your pans with a healthy smear of butter from a wad of waxed paper, followed by a dusting of flour:
yesterday's post). Note that I'm using a batter bowl with a spout; I LOVE these. You can probably eyeball pretty accurately the evenness of your batter distribution, but I leave nothing to chance. I haven't invested in a kitchen scale yet, so I snag the one out of our office:
post, you already know about leveling cakes (removing the dome-shaped "crown" using a serrated knife and a cake lifter)…
decorator's icing). You can see how a 15 ounce box of cake mix can turn into a cake that weighs several pounds!