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

Comment

Comment by Katy Nott on October 14, 2014 at 1:44pm

Hello all!  If I'm doing  a cake that won't be tall, then I line the bottom of the pan and just grease the sides (no flour, not neccessary).  If I am doing a tall cake, then I too line the sides with parchment paper about 2 inches above the height of the pan.  Like Bonnie says, helps keep the top even.

Bonnie, I think you were right to do the bottom border here for symmetry, but personally would have done it a little smaller.............Fab looking cake though - and I love carrot cake too, especially BC's box mix!

Comment by art deco cakes by galidink on October 14, 2014 at 11:52am

yes parchment also works ,Bonnie , but I don't put it on the sides ! I put mine on the bottom than cooking spray and flour ! , we learn something new every day ; )

Comment by Bonnie Willey on October 14, 2014 at 11:40am

Morning girls! 

Sandra, I put a strip of parchment paper around the sides of the pan, a little taller than the pan itself, keeps the sides straight, prevents overflow, & facilitates a flat top.  Also, frequently, allows me to remove the cake from the pan just by lifting up on the paper, then unwrapping it. lol

Comment by Sandra Smiley on October 14, 2014 at 11:19am

OMG, Gali!  You are the genius this time!  Simple syrup!  Who would have thought it?!  THANKS!

Comment by art deco cakes by galidink on October 14, 2014 at 8:24am

oh that's what your talking about ! lol sorry ! any way if you brush them with simple syrup it takes that away !

Comment by Sandra Smiley on October 13, 2014 at 5:15pm

Gali, you misunderstood my meaning.  I know what you are talking about and I like it.  I meant, when I bake cakes, I grease my pans then dust them with flour to prevent the cakes from sticking.  When they are done and I tip them out of the pan, they will have some flour residue on the sides.  I wondered how Bonnie managed to avoid this as her sides are perfectly clean.

Comment by art deco cakes by galidink on October 13, 2014 at 3:28pm

Sandra !ITS NOT POWDER , ITS OVER loaded icing scraped off , when you see the sides it looks white , some like that look ! both ways are pretty !

Comment by Sandra Smiley on October 13, 2014 at 2:24pm

Bonnie, how did you prevent a powdery residue on the sides?  Did you use Baker's Secret instead of greasing and flouring your pans?  Or, did you trim the edges?

Comment by art deco cakes by galidink on October 13, 2014 at 12:12pm

beautiful job

Comment by Goreti on October 13, 2014 at 6:00am

looks good--never made marshmallow buttercream

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