bake - May/June 2020 - 52

TIME SAVING TIPS

Leveling

Cakes

Making your cake level prior to decorating is important
for multiple reasons, according to Charm City Cakes in
Baltimore. Lead cake decorator Caitlin Taylor explains
that she starts the entire process by wrapping her cakes
after baking while they are still a little warm. This ensures
the cake stays moist inside.
"Our standard cake is three layers of cake and two
layers of buttercream," Taylor explains.
Start with the following equipment: a ruler, serrated
bread knife, and gloves. Unwrap your cake and then flip
upside down prior to trimming around the edges. Use
a ruler to make sure everything is even. Taylor prefers
Charm City's cakes to be 1 inch in height with ¼ inch
buttercream.
With your elbow locked at the side and arm at a right
angle, slowly slice your cake back and forth horizontally,
staying even. Slice in thin layers until level. Then make
a subtle guideline on the cake sides where you want the
knife to cut. Make sure the knife and ruler are flat.
With one elbow on top and your elbow locked into
your side, slowly saw through your cake back and forth
while spinning the cake slightly. Do nice long cuts, only
touching the sides when you are spinning the cake. Bring
the knife out back and forth. "Now our cake is perfectly
level," she says.

CHOCOLATE FINISHING

Slowly saw
through your
cake back and
forth.

Now you can mold, sculpt, and shape eye-catching designs with ease using ChocoPan modeling
chocolate from Satin Ice. Covering chocolate is
ideal for wrapping and draping cakes for special
and everyday celebratory occasions.
Make a castle cupcake wrapper using ChocoPan modeling chocolate with ease. You can roll the
chocolate to cover, stamp and create accents because this
product rolls thin and offers a smooth, consistent texture. To create
your own castle cupcake wrappers, simply coat the sides of your
cupcakes with buttercream using an angled palette knife and then
carefully wrap the sides with covering chocolate wrap. Create a
"castle door" with pink covering chocolate and then use edible
glue to attach the door to your design. Finish with edible pearls as
doorknobs.
Placing your finished creation in a refrigerator or using food
grade cool spray will accelerate the set time, according to Satin Ice.
Finished pieces should not be exposed to temperatures over 75°F
and also can be placed in the freezer.

For those experiencing difficulty in making cake pops the same size,
N.Y. Cake offers a convenient answer with new cake pop molds,
which enable you to create decadent, single-serve desserts by simply
filling each mold and baking. There are four eye-catching designs:
round, star, heart, and cupcake.
These silicone molds are safe for use in the oven,
microwave, and freezer. Transforming your cake pops into
magical desserts is never easier because you simply attach
the sticks after baking with melted chocolate or frosting.
These convenient molds will help you lower production
costs and boost profitability by ensuring that you are
creating the same size cake pops every time.
52

2020

THE BIRTHDAY ISSUE

©PIXEL-SHOT - STOCK.ADOBE.COM

SIZING CAKE POPS



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http://digital.bakemag.com/sosland/bake/2019_10_01
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http://digital.bakemag.com/sosland/bake/2019_07_01
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http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
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https://www.nxtbook.com/sosland/bake/2015_04_01
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