![]() Chill your layers before you decorate.This will ensure a cake that slides out of the pan easy peasy. There’s nothing worse than spending time baking a homemade cake only to struggle to remove it from the pan… that’s why I make sure to spray mine with cooking spray, then line with a parchment paper round, then spray a little bit more. As my queen, Ina Garten, would say: “what’s the point of making a cake if you can’t get it out of the pans?” Ina knows, and we should always follow her advice. ![]() Since this cake is all about the vanilla, I suggest using a high quality one! Pure vanilla extract – now is not the time for artificial vanilla.Egg whites – be sure they’re at room temperature!.This is also something I’d suggest using as the sodium content can vary across brands. Kosher salt – I use Diamond Crystal Kosher Salt always.I suggest using the same so your outcome is as similar as possible to mine! All-purpose flour – I use King Arthur in my recipes always.They’re especially perfect for food photography. Mixing bowls: I love these glass mixing bowls from Amazon.Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper). ![]() It allows you to smooth everything out much easier than if you were using just a regular cake stand.
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