Tip #1

Cane Sugar is best used in making candy syrups.

Other sugars scorch before getting to the temperature required.

to top

Tip #2

Best pans for baking are aluminum pans. They distribute heat evenly.  Stainless steel pans do not heat evenly; they have hot and cold spots. Dark colored pans will create steam in the bottom of the pan preventing browning of the cake bottom.

to top

Tip #3

Citric Acid is used in the same amounts regardless of whether it’s liquid or crystals.

to top

Tip #5

When greasing and flouring your cake pans, DO NOT use butter as your grease.  Butter is about 20% water.  As the cake bakes, the water in butter turns to steam and you will have a soggy bottom on your cake.

to top

Tip #6

To make a Heart Cake without a heart pan, make one layer each in same size round and square pan.  Cut round in half.  Put half round on adjoining sides of square to make heart shape.

to top

Tip #7

To melt 1 lb. caramel in microwave, cook on high 1 min. and stir.

Cook 50% power l min. and stir.

Repeat 50% power in 30 second timings.  Stir after each timing until melted.

to top

Tip #8

Pie crust made with Paramount Crystals will give you a flakier crust.

Replace 1/5 of shortening in recipe with same amount of Paramount Crystals.

Mix as usual.

to top

Tip #9

The use of Powdered Colors will reduce the bitterness when making a dark color.

When using Powdered Color in a whipped topping add to liquid, dissolve before beating.

to top

Tip #10

Use Pure Cane Sugar in icing for truer colors that hold color longer with less fading.

Beet sugar will not hold colors and will fade faster.

to top

Tip #11

A fast way to smooth a cake surface; use a #BS10 plastic bowl scraper.
Hold against icing as you rotate cake with turntable.

to top

Tip #12

To soften Rolled Fondant before starting to knead, simply microwave for approx. 20 seconds.  This will make

kneading easier and the fondant more pliable and easier to work up.

to top

Tip #13

For a softer Nestle Caramel bite, add 1 - 2 tablespoon milk or water to 1 lb. of caramel when melting.

to top

Tip #14

8" - 10" pieces of clear cake collar works well for smoothing icing when making 3D cakes from cake rounds.

to top

Tip #15

Use a clean knife or toothpick each time you remove paste color from jar.

to top

Tip #16

Rub a small amount of shortening on threaded end of pillar to make for easier set up and disassembly.

to top

Tip #17

There are 3 kinds of replacement tubes for stands LCS1 and LCS2.

• Straight tube
• Tube milled one end only
• Tube milled both ends

Be sure you know the correct type of replacement tube before ordering.

to top

Tip #18

When assembling the stands LCS1 and LCS2, notice the tubes are slightly smaller on one end.  If they seem wobbly, turn them over.

to top

Tip #19

For Dummy Cakes, ice with display coat and then decorate with buttercreme or royal icing.  When dirty, wash the decorations and reuse.  The base will stay good.

to top

Tip #20

To make a Diamond Shaped cake when you do not have a diamond shaped pan.  Using either a square or rectangle cake, cut a paper pattern the same size as cake.  Fold paper in half to find the center.  Cut from a corner to center on both sides.  Place cut pieces on the edge that is not cut.

to top