My Cakes #26, The 'Semi-dressed" Carrot Cake

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Comment by art deco cakes by galidink on October 15, 2014 at 7:14am

; x

Comment by Bonnie Willey on October 15, 2014 at 6:56am

OH My Gossshhhh!  Don't tell me I was able to help some of you guys for a change!!! WOW, but that feels good, thanks!!

Comment by art deco cakes by galidink on October 15, 2014 at 6:42am

I am going to do that to Bonnie ! I hate that baking spray ! TFS ;x

Comment by Sandra Smiley on October 14, 2014 at 8:20pm

I frequently use Baker's Secret, which is the commercial equivalent of your baker's grease.  Thanks for sharing the recipe!  It will probably cost only a fraction of what the purchased stuff costs.  I will buy some of the strips and give them a try.  

Comment by Bonnie Willey on October 14, 2014 at 8:17pm

Sandra, I use bakers grease, an even mixture of Crisco, vegetable oil, and flour, 1/3 of each.   I whip it up with the mixer for a smoother, lump free, mix.  Keeps well in a closed container, no fridge needed.  It is brushed on, or you can use your fingers, but I like it just because it allows the cake to release easily, and with no residue. 

Comment by Bonnie Willey on October 14, 2014 at 7:23pm

Sandra, about the strips.  You will get a flatter top on your cake if you use the strips.  I kick myself every time I put the cakes in the oven without them. lol   But not so much anymore, now that I have learned to make cake pops!  No more wasted cake!  Yum!

I posted this cake, not to show off, heaven forbid, but as a learning tool for myself.  The top frosting is as tall as it is, because I kept practicing different stuff, then flattening it out, to try again... lol

It's all about the fun... {:o))

Comment by art deco cakes by galidink on October 14, 2014 at 5:00pm

thanks all  I will also !; )

Comment by Sandra Smiley on October 14, 2014 at 4:04pm

I have never used the parchment paper on the sides, but considering what a mess it makes when the cake runs over, I will be doing so from now on!  Also, I have never used the cooling strips.  Do they really make a lot of difference?

Let me add my two cents about the bottom border....I don't think it is as big as it appears in the photo, but the result of the camera being angled down, pointing directly toward it.  Notice how each layer looks thinner as they go down - another optical allusion created by the camera.  That's what I THINK, anyway.

Comment by Bonnie Willey on October 14, 2014 at 2:51pm

Hi Katy!   I do it to all of my cakes, because the one time I forgot, they ran over, down the sides, and ruined my cooling strips.  They just started coming apart! lol

And you are right about it being too big!  Just did not notice it until I saw the pics.  Lucky for me, it was one only the kids saw, and they certainly didn't notice, if you know what I mean! lol

Comment by Bonnie Willey on October 14, 2014 at 2:47pm

As you can see, it kept the excess from going over the edge, and kept the top flat  So there are your non brown sides!  I do the bottom & sides with bakers grease, then line them, no additional grease on the parchment on the sides.  I remove them as soon as they come out of the oven, then peel the parchment off, wrap & in the fridge.  I also put my sugar water/juice on them while still warm, before I wrap them.  I have read that others do it when cold, just before icing.

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