Blog Post Comment
From Matthew Greenhawt, MD, MBA, MSc, FAAP Faculty Collaborator for this study:
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File Comment@Kathy P: Funny you asked! This was my first tiered cake. I knew the 'engineering' would be important. I used parchment circles on the bottom of cake pans, then greased and floured sides to prevent breakage. I used baking strips to ensure even baking. I bought a plastic (so I could wash it) leveling tool from Home Depot, and made sure the cakes were completely level before frosting. I frosted using the "Upside-Down" method (check the Internet) to get the top flat and 90-degree edges. I used...
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File Comment@Ashleesinger13 , that sounds extremely frustrating! KFA actually has an opportunity tonight for you to participate in a Facebook Chat about school accommodations . You can also post this on our online support community as a question and see what other parents have done in similar situations. Also, if you haven't already, you can check out KFA's school planning resource center .
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Blog Post CommentGreat post. I have a question about baking larger sheet cakes. Do you use a metal core (I can't remember if that is the "real" name for that, or not) when you bake them? I usually make a half sheet for birtday parties and find it is difficult to get the center done without over cooking the side.
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Blog Post CommentI do have a heating core, but I've found that allergen friendly cakes don't always bake well in larger sizes. This is especially true of egg free cakes since they lack key structure. If you can get it baked through, the chance of cracking or crumbling while handling it is pretty high. I've found that Wacky Cake doesn't do well in anything bigger than 9x13 - it takes so long for the center to heat up that the single acting leavening just fizzles out. Gluten/wheat free cakes are very difficult...
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File CommentChocolate wacky cake (egg & dairy-free) with chocolate ganache (dairy-free, used coconut milk and safe chocolate chips), strawberries, and clear and red sanding sugars. Cake - 9 inch circle, cut in half and circle halves "flipped". Small diamond shapes cut out to make the "wings", then the diamonds placed in the center to become the butterfly's "body". This is what it looked like before frosting :
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File CommentIt's more of a technique than a recipe. I've made a few from the wacky cake recipe that is listed as a free featured recipe. I'm not sure the tutorial is still available but here's the idea. Bake 3 or 4 layers of cake. Each batch of wacky cake is one layer. I did two 9" and 2 in an 8" but if they're all the same it's okay too. Take a round cookie cutter that is just a bit larger than Barbie. Cut a hole in the center of each layer and stack and frost between them. So now you have a very tall...
