I just love a freshly baked cake, don’t you? Here’s the thing, I’m a mom, we don’t have a lot of free time in general. When I need to make a cake, it has to be quick, but still look super pretty. Whether you are new to cake decorating, or like me and in a pinch, my secret & easy cake tricks will make you look like a professional. Literally, your family and friends will be blown away. Here is how to make a Pinterest worthy cake, in less than two hours like it’s no big deal.
What You Need-
- Vegetable Oil
- Flour
- Cake Mix
- Frosting
- Cake Pans
- Cooling Rack
- Frosting Spatula
- Paper Towel / Napkin
First We Prep! Old School Style
There are a lot of sprays that promise your cake won’t stick, but I like the good ole’ fashioned way the best! Grease and flour. For each nine inch round, drop in a heaping tablespoon of vegetable oil, coat the pan all the way up the inner sides with a paper towel or napkin. Drop in a tablespoon of flour for each pan and turn them until thoroughly coated. Then simply give them a gentle tap over the sink to remove the excess flour. If one spot isn’t covered, rinse and do it again. Simple, but quite possibly the most important step. You need them to come out in one piece, this gives them their crisp sides.
Let It Cool Properly Before You Think of Touching It
Remove your cakes from the oven, they’re still baking from the heat of the pans and their internal heat. Lay them on a raised wire baking rack, or somewhere that air can travel below and above the pans. Do not even think of touching them until they are fully cooled (minimum 30 minutes usually). When they are done, give them a gentle tap on the sides until they release from the pans, turn them out and lay them on a flat surface. To make sure they are cooled, lay them on a clean counter; if you see condensation or steam around the cake, place them back on the rack to cool some more. Easy peasy. If you decorate when they are warm, you’ll have a heaping mess of frosting disaster.
Sandwich Layers Crust Side Out – UPSIDE DOWN!
This is my secret tip for no fuss, quick and pretty cakes. Typically I would cut the cakes to level them, but we don’t have time for that. Lay the first cake on the plate upside down. Frost just the top where the cake layers meet, then lay the other cake upside down on top. The crusted sides help you achieve an expert look. Start frosting with a thin layer, pulling excess to the sides and down.
Take Frosting Breaks To Chill
Chill, not you, the cake. Once you apply a thin layer of frosting to the cake, place it in the icebox. When your frosting and cakes are cold, the next layer of frosting will glaze over like glassy butter. The warmer your frosting is the harder it is to work with. Alternate between frosting and cooling to achieve that polished look with crisp sides.
Hot Rinse & Smooth Technique
Another secret! When you finish frosting the cake, run your cake spatula under hot water, then wipe it dry. While the spatula is hot and clean, make long swipes across the cake to get that flawless smooth frosting. Between swipes, rinse and wipe clean again. Remember, if the frosting gets too warm to work with, give it another five in the fridge.
Final Touches
Sprinkle time, no cake is complete without a garnish of coconut or color. I always keep sprinkles on hand in the pantry, something for every occasion. You never know when you’ll need to celebrate! No sprinkles? You can top your cake with chocolate chips, fruit (dry it thoroughly first), or even shave a chocolate bar with a potato peeler for a curled chocolate topping. The possibilities are endless. What is your favorite topping?
Take Away
The key to a pretty cake is in the prep, patience, and attention to detail. They should take more than two hours and everyone will be impressed! With just a few tools, these secret techniques, you’ll have beautiful cakes in no time.
What do you think? Do you use any of these techniques or have any secret tricks of your own? Share them with us in the comments! Don’t forget to send this to your friends that need it, or that love to bake!
Happy Cake Making,
Chelsey