I’m going to try out PME baking belts for the 1st time this week. My cakes always done no matter what I do to my oven or recipe. I’m hoping these belts will create less waste.
ive seen some reviews on these and the edges of the cakes baked with belts look very pale and like there’s no crust.
will this affect the structure of the cake if I’m stacking? I know to support with dowels etc but I’m worried the cake will be too soft to stack. Should I only use baking belts for single tiered cakes?
thanks.
No need to worry :) Some people shave (cut *very thin*) the edges which might explain the pale looking edges. It willo not effect the stacking of any cakes; they will not be soft -- besides it's the dowels that support the cake - not the cake itself. As long as properly doweled there will be no problem. Thise baking belts are for ALL layers of cake - wheathe to be used single or stacked.
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