I've never made an angelfood cake.
I would like to make it in my Betty Crocker Bake and Fill pan. Will it work? Do I release it right away when I take it out of the oven or leave it on it's side? and for how long?
What can I ice it with? I'm thinking that I'll use someone's ideas from here about whipped cream and pudding folded together. Are there any hints or ideas that anyone can pass on to me?
Thank you in advance for any and all help.
I have made angel food cake in many kinds of pans. I let them cool completely. I have used many creative ways to prop them up on the sides of the pan to cool. Then slowly pull them from the pans. I usually use a stabalized whip cream frosting with fresh fruit to decorate. I hope this is helpful for you!
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