Blog Posts on Cake Central
Cake Baking, Cutting & Serving Guide - 3 in. Deep Pans
By Jackie
Baking Times, Batter Amounts & Number of Servings One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3...
Cake Baking, Cutting & Serving Guide - 2 in. Deep Pans
By Jackie
Baking Times, Batter Amounts & Number of Servings One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3...
ButterCream Icing for Frozen Transfers
By Anonymous
This recipe is perfect for the Frozen Buttercream transfer technique. ButterCream Icing for Frozen Transfers Ingredients 1 cup Crisco (Do...
How To Create a Frozen Buttercream Transfer
By Dawn
Frozen buttercream transfer is a method of transferring your art to your frosted cake. You are making a buttercream “plaque” to...
Simple Sugar Syrup
By Anonymous
Simple Sugar syrup for coating your fruit or cake Simple Sugar Syrup Ingredients 4 cups Water 1 pound Sugar (4 cups) Instructions Dissolve...
Yellow Cupcakes
By Jackie
This yellow cake is perfect for any single layer sheet cake or wonderful cupcakes Yellow Cupcakes Ingredients 2 3/4 cup Flour 2 1/2 tsp...
Enhanced Cake Formula
By Jackie
Makes an absolutely delicious cake that has a ‘crumb’ similar to a pound cake, ideal for decorating and stacking/tiering....
Egg Free Cocoa-Pistachio Layer Cake
By Anonymous
This is an easy cake to make, it has three buttermilk layers–top and bottom with cocoa mixture, the center layer has pistachio nuts...
How To Create Faux Fondant (The Paper Smoothing Towel Method / Viva)
By Jackie
This is an easy and quick technique to get your butter cream smooth and creates a “faux fondant” effect on your buttercream...
Crusting ButterCream (Faux Fondant) II
By Anonymous
Crusting Buttercream for that perfectly smooth faux fondant effect. Crusting ButterCream (Faux Fondant) II Ingredients 1 1/2 cups crisco 1/...