Make Layered Cakes- Layered cakes are more delicious than sheet
cakes. This is because of the frosting in between the layers. Some people even
go so far as to cut their 2 round baked cakes in half again horizontally, so
that they will have even more frosting between the layers!
Do not be intimidated by stacking the cakes- On the cake that
came out the "flattest", (after it has cooled) cut off the top until it is even.
Then turn that cake upside down and place it on your platter. When you place the
other cake on top of it, the 2 bottom parts of the cakes will be next to each
other, and your cake will not slide.
Plan ahead- If you are very frugal, find a large tin can the
size of your cakes. Bake several at one time, and then freeze them (when they
are cool) in the cans, with wax paper in between the cakes.
Remember to always handle any product baked with flour carefully
when it comes out of the oven or it will fall. Cool for at least 10 minutes, in
the pan, on a wire rack for good ventilation.
For a better looking cake- nice and tall, like the pictures in
the magazines, use 8 inch round cooking pans, instead of 9 inch ones.
For a lighter, higher cake- add your egg yolks and whites
separately. Add the yolks first, then beat the whites until fluffy, and gently
fold in.
For a marbled effect- stir in a few drops of food coloring into
the batter, and gently swirl around.
When frosting your cake, add a pinch of baking powder. This will
keep the frosting soft and moist.
Garnish your cake with sprinkles, chocolate shavings, etc. This
gives it a "finished", more inviting look. For a quick design, take a piece of
string, dip it in food coloring, and make crisscross lines across the top of the
cake by presing the string gently down on the cake.