Published at Friday, September 27th, 2019 - 17:38:48 PM. Cake. By Maurice Ailleboust.
Once you know your menu and how many guests are attending, if it is not just a dessert reception, you will want to have a cake that compliments your meal rather than acting against its in taste. Nothing can ruin a great reception quicker than having a strange taste from the dessert after a fabulous meal. You want your guests to leave thinking that not only did they get the best meal, (but where did you find that great cake maker?) (also known as a baker), as well. Also, you don’t want to add all that sugar to your system in one day for another reason, your hips. You’ll still want to be able to get into your dress or suit after all of those tastings.
Once all of your cakes have been baked and cooled, you can frost them. (Important tip: Loosen the parchment from the edges of the cake layers all the way around the pan.) Just like you did with the cake batter, it is important to evenly distribute the same amount of frosting between each cake layer (measure the amount that it takes to cover the layer) so that your cake is even and stays level. An inexpensive level from the local hardware store can help you.
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