Cake Baking Tip #2

Also from a friend:

Not motivated or just don't have time to frost the cake? Use marshmallows. One large marshmallow per cupcake or half a bag of minis for a 9x13 pan. Just plop one on top of each cupcake or spread the minis out evenly on the bigger cake. (remember, marshmallow really expands when it melts). Put it back in the oven til the marshmallow is nice & melty. If you like, after it melts you can turn the broiler on for a minute to toast it. If I make a chocolate cake, after it comes out, I like to sprinkle it with a little espresso powder and/or cocoa powder. You can use candy sprinkles or depending on the flavor of your cake, a little pre-sweetened Kool aid or Jello powder. (My granddaughter LOVE white cupcakes with marshmallow topping sprinkled with a little pink lemonade powder) do this AFTER the cake is done.

Hump day? Not for my cake!

Courtesy of my friend Eve Lynn:

I just wanted to share a little cake baking tip. You know that dome you sometimes get in the middle of a cake? It is caused by the sides baking faster than the middle.....well, you can prevent that.
Someone gave me a set of these things put out by Wilton, called, "Bake Even Strips" and they were wonderful. So wonderful, I wanted to buy more, but was put off by the cost.
I went online to see if there were a less expensive knock-off & came across a DIY site that shows how to make them. So easy! Just an old towel, some scissors and a couple pins. (I use big safety pins)...if you really want to get fancy, you can hem & surge the edges of the fabric.
http://www.cakeswebake.com/video/make-you-own-bake-even-strips

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