Cakes That Feed A Crowd

FAQS

Top 10 Tips To Keep in Mind When Baking a Cake?

• Accurate measurement. Use measuring cups and spoons for dry and wet ingredients, respectively. Consider investing in a kitchen scale for ultimate precision. Learn How to Measure Flour.
• Room temperature ingredients. Most recipes call for ingredients like butter and eggs to be at room temperature for even incorporation and proper texture.
• Preheat oven. Allow your oven to preheat to the specified temperature before inserting your cake. This ensures even baking.
• Mixing. Don’t overmix the cake batter! Once the dry and wet ingredients are just combined, stop mixing. Overmixing can lead to a tough cake.
• Proper pan preparation. Grease and flour your cake pan according to the recipe. You can also line a pan with parchment paper. This prevents sticking and ensures easy removal.
• Level batter. Pour the batter evenly into your prepared pan and gently tap it on the counter to remove air bubbles. A cake leveler helps achieve an even top.
• Follow baking time. Don’t open the oven frequently! Resist the urge to peek – let the cake bake undisturbed for the majority of the baking time.
• Toothpick test. Insert a toothpick into the center of the cake towards the end of baking. If it comes out clean, the cake is done.
• Cool completely. Let the cake cool completely in the pan before frosting or decorating. A warm cake can become crumbly and difficult to handle.
• Frosting. Use a frosting spatula or offset knife to spread frosting evenly over the cooled cake.

Can I Freeze the Cake Ahead of Time?

• Most cakes can be made ahead of time and kept in the freezer until you are ready to frost them. Allow the cake to cool completely before wrapping it in plastic wrap and then again with aluminum foil. See the instructions on the individual posts for specifics.

How Many Slices Will the Cake Produce?

• Round cake serving size. A standard-size round cake pan is 8 or 9 inches. In general, here is what other pan sizes can provide for cakes between 3-6 inches in height, keep in mind a layer cake will feed more: 
  • 6″ yields 12 party servings and 12 wedding servings  
  • 8″ yields 20 party servings and 24 wedding servings  
  • 9” yields 24 party servings and 32 wedding servings  
  • 10” yields 28 party servings and 28 wedding servings  
  • 12” yields 20 party servings and 24 wedding servings  
• Square/sheet cake serving size. Bake a full-sheet pan or a half-sheet pan. Square/sheet cakes that are between 3-6 inches in height can serve: 
  • 6″ yields 12 party servings and 18 wedding servings 
  • 8″ yields 20 party servings and 32 wedding servings 
  • 10″ yields 30 party servings and 50 wedding servings 
  • 12″ yields 48 party servings and 72 wedding servings 
  • 7×11″ yields 24 party servings and 32 wedding servings
  • 9×13″ yields 36 party servings and 50 wedding servings
  • 11×15″ yields 54 party servings and 74 wedding servings
  • 12×18″ yields 72 party servings and 98 wedding servings

What Are Some Frosting Recipes to Use on Cakes?

• Strawberry Frosting
• Caramel Frosting Recipe
• Vanilla Buttercream Frosting
• Berry Buttercream Frosting
• Chocolate Chip Frosting
• Chocolate Buttercream Frosting Recipe
• Easy Marshmallow Frosting
• Peanut Butter Cupcakes (includes peanut butter frosting)
• Cinnamon Cream Cheese Frosting

What Method is Best for Cutting Cake?

• Square or sheet cakes. Use a sharp knife to make a 2-inch thick horizontal cut. Cut that piece vertically into 1½-2 inch slices. Serve the pieces, then cut the next section to prevent the cake from drying out.
• Round cakes. Cut into wedge slices, squares, or both.
  • Cakes that are 8 inches or less can be cut into wedges.
  • Cakes 9 inches and larger require a few extra steps. Place the tip of your blade 2 inches away from the edge and cut a circle, then cut that circular strip into 1½-2 inch wide pieces. Repeat. Once the center part of the cake reaches about 6 inches in diameter, slice it into wedges.