To prepare an unfrosted cake for freezing, wrap in plastic food wrap, aluminum foil or place in a resealable plastic freezer bag. To prepare a frosted cake for freezing, place cake in freezer until frozen. Then wrap as directed above. Occasionally, moisture from the frosting may dampen the top of the cake which is why we recommend freezing cakes unfrosted. Hint: Buttercream frostings freeze better than fluffy frostings as buttercream holds its shape better.

The classic recipe for a pound cake includes 1 pound each of butter, sugar, eggs and flour. It is a thick, dense moist cake. The mixing of the butter incorporates enough air to provide the support a pound cake needs. Mixing the butter with the sugar is done before all the other ingredients are added. During baking, the air in the butter expands and the moisture in the eggs turns to steam, raising and lightening the cake.

We have three 8 hour production shifts. Your cake will be baked by midnight and decorated by the time you are scheduled to pick it up.

Some cakes need to be refrigerated and some do not. When possible, it's best to refrigerate, especially during the summer. Cakes with whipped cream, cream cheese, Ganache, fresh fruit and mousse always need to be refrigerated.

These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems.

You will start it off and our trained staff will take over. That is included in most of our catering packages and is a free service.

You swear you saw salad tongs and a crab fork on the instrument tray just before the anesthesia kicked in. You commonly utter the phrase: "What changed tonight at 2am that made this emergency after 6 months?!" but there is no need to worry. By taking a few minutes each day for a week preceding the exam and doing the following practice exercises, you will be totally prepared for the test, and best of all, you can do these simple practice exercises right in your home.

You can take a wedding cake as long as it is solid, and does not have a liquid, cream or jam filling.

Below is a list of the most common causes of cake failure. Measuring carefully, using the pan specified in the recipe and making sure your oven is correctly calibrated can prevent many of the issues.

Too much shortening and insufficient beating can cause a coarse texture. Careful measuring and accurate testing for doneness will ensure the best texture.

Fill molds 1/2 full of batter. Bake at the same temperature as directed in the recipe. Baking times may vary depending on mold size.

Yes. The vast majority of our cakes include a mixture of tiers. Often a three-tier cake will have Rich fruit Cake, sponge and chocolate sponge cake.

Oh yes! Especially where the couple has many favorite flavours, it is fun to provide different cake types with different fillings, within the wedding cake! For instance, a three tier cake can have three different cakes with a choice of different fillings! Definitely more interesting and becomes a highlight of conversation, too! The guests love it!!

You may leave your cake out one hour before, during and one hour after your party. Leftovers should be refrigerated. During the hotter months of the year, you should try to refrigerate your cake as much as possible. If you have fresh fruit fillings or whipped cream frosting, we suggest leaving your cake out no longer than one hour at a time.

You don't have to have a filling, however most people prefer introducing an additional complementary taste such as fresh strawberries or custard in their cake. If you need to serve more guests, then stacking a cake higher with fillings and more cake is good way to increase the serving amount. Some cake styles have restrictions on fillings, for example, cut-out cakes can not have fillings because they aren't stable.

We do not offer cake toppers. Since our cakes are customized to the bride s personal taste, it is nearly impossible to stock such an item. We have found that most of our brides choose flowers, either fresh or butter cream to top their cake.

a retail bakery, we are primarily concentrating on the creation and sale of our own products. As with the cake toppers, this item is currently not available in our stores.

We have a complete Mardi Gras & Cajun Food Recipe Guide online. These recipes can be used when planning a Mardi Gras party or any day of the year.

According to Frank Reader in the first (and so far, only) issue of "The Receivers Newsletter", "cake's cover, if we remember correctly...is mere jim-jam. precisely, a slow exposure shot of an array of coloured lights which had entranced the poor drink-addled brain of frankie. thanks again to colin [Dunsmuir, the band's photographer - Ed.] for technical guesswork."

My most popular cake flavor is yellow cake. My cheesecakes are also customer favorites. Chocolate buttercream is at the top of the list as far as fillings go. Other popular fillings include strawberry & pineapple. Cake trends come and go, but it appears that yellow cake with chocolate icing is a classic. That is why I chose it as part of my TLC logo. :)

Yes. You may bring your own cake. However, be advised that Tinkertown does not have the facilities to provide storage for you birthday cake or any other accessories.

All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes. All-purpose flour comes in 2 basic forms: Bleached and unbleached, which can be used interchangeably. Cake or pastry flour is fine-textured soft wheat flour with a high starch content. It makes very tender cakes and pastry.

Curdling may be caused by a high ratio of fat, ingredients which are too cold (make sure ingredients are at room temperature) or improper mixing of dry and liquid ingredients. Curdled appearing batter should not affect the outcome of your cake.

Yes, in fact we believe you should. It is your day so you should have the cake design that you want, not just some design that a decorator likes to do.

We keep many cakes pre-made for emergencies, as well as our dessert cakes. If you are needing a custom decorated cake, then (with some limitations) before 10:30am CDT you can get a cake for later the same day.

Once the vacuum seal is broken, the entire cake will slide right out of the jar. Simply turn the jar upside down. Please not that in rare instances, the cake may not slide out. When this happens, use a kitchen knife and run it along the inside wall of the jar. Then turn the jar upside down.

For wedding cakes, Chef Charles recommends that you order your cake two to seven months in advance... he can handle last minute situations, but prefers pre-planned creations. All wedding cake orders must be finalized 30 days in advance of the event date. For special occasion or classical cakes, a one week advance order will usually fit into her baking limitations.

Make sure an experience person is in charge of serving the wedding cake. If the cutting is not uniform and if the plating is not kept tidy, disaster is just around the corner. A true nuptial faux pas results when you run out of cake servings for your guests.

Of course, this depends. Customers love the flowers on our Passion Fruit cake and the polka dots on our Lemon cake. For chocolate lovers, we recommend the Bleecker Street Blackout cake.