For Those Of You Who Level With A Cutting Board On Top...
Decorating By peacockplace Updated 1 Jun 2005 , 2:38pm by KATE39
I love just smushing the cake dome into the cake. I was wondering though, what do you do with the hard crust ring on the very outside top? When you level with a knife this gets removed. Any advise???
Are you using a cooking spray in your pans peacockplace? If so, that will make the edges crust .. I learned this the hard way .. I now use my own mixture of pan coating mix .. 1 cup crisco, 1 cup flour, 3/4 cup vegetable oil.. works like a charm 
Wow, I'm so glad I read this posting. I have been using Pam spray on my pans and have had hard sides. Now that I read this, I will not be using it anymore! I've also used the Pam spray with flour and it does the same thing. Ntertayneme, thanks for the recipe for the pan coating mix. In the future, I'll be using this. Thanks, Janice
Are you using a cooking spray in your pans peacockplace? If so, that will make the edges crust .. I learned this the hard way .. I now use my own mixture of pan coating mix .. 1 cup crisco, 1 cup flour, 3/4 cup vegetable oil.. works like a charm
That's the same recipe I use and it's great! Much cheaper and easier than Wilton's cake release.
You're very welcome Mjmil7.. as stated earlier, it works great and as calejo said, it's much much cheaper than Wilton's cake release
When you use this, do you put it on the sides of your pan? I've read where you aren't supposed to grease the sides of the pans, then you are...?
I've also used the "squishing" method and didn't like it very much. There is always an indent on the sides where the top comes down to meet the rest of the cake...does that make sense? I think it's below the hard crust ring you are referring to.
Do you use baking strips peacock? Ever since I started using those I dont have any domes and I always bake the 2 layers separately. Also, I have heard of some saying to try and reduce baking temperature to reduce the doming. Hope something works - I can imagine how frustrating it can be.
Yes, i use the strips and haven't really had a problem before!Of course this is a wedding cake so I'm having trouble ( murphy's law) The only thing I can think of is that this is a new recipe. jscakes I know what you're talking about. I love haw flat it is without crumbs, but I notices that wrinkle yesterday!
Are you using a cooking spray in your pans peacockplace? If so, that will make the edges crust .. I learned this the hard way .. I now use my own mixture of pan coating mix .. 1 cup crisco, 1 cup flour, 3/4 cup vegetable oil.. works like a charm
HOW DOES THAT WORK? DO YOU SPRAY IT ON FROM A SPRAY BOTTLE OR DO YOU JUST RUB IT ON OR WHAT? DO YOU MIX THIS ALL IN THE MIXER OR WHAT? SORRY, I WOULD LIKE TO TRY IT BECAUSE I ALWAYS USE PAM. SOMETIMES I GET A CRUST LINE AND SOMETIMES I DON'T. ANY HELP WOULD BE APPRECIATED. THANKS.
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