How to Assemble A Cake Magic! Cake
THE QUINTESSENTIAL CAKE MAGIC! cake is an 8-inch, round, 2-layer cake. (Feel free to make one in a different shape or size, or with four layers instead of two.) Here is the basic method:
1. Bake the cakes. Make and bake the cake layers according to the recipe directions. (Be sure to whisk the dry mix before spooning and measuring it.) While the cake bakes, prepare the syrup and set it aside.
2. Syrup them. After removing the cake layers from the oven, pierce them (still in the pans) at 1-inch intervals with a skewer or paring knife. Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely. (The syrup will soak into the cakes.)
3. Make the frosting. When the cakes are cool and no longer wet to the touch, 1 to 2 hours, make the frosting according to the recipe directions, noting any substitutions or additions.
4. Frost a layer. Run a knife or an offset spatula around the edge of one of the layers to loosen it. (Turn the layers out of their pans one by one, as you frost them.) Place the layer on a cake plate with strips of waxed paper or parchment paper underneath; these will catch any drips and keep your cake plate clean. Spread the layer with about a third of the frosting on top, along with any desired additional fillings.
5. Frost the rest. Run a knife or an offset spatula around the edge of the remaining cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake with the remaining frosting.
6. Add toppings. Scatter the frosted cake with any toppings, as directed.
Adapting the Cake Magic! Method to Other Pan Shapes
Making a cake sized and suited perfectly for your party is easy to do with a few tweaks to the Cake Magic! method.
For 8-inch square layer cakes and 9-inch round layer cakes: Use the same method as for 8-inch round cakes.
For cupcakes: Line 24 muffin tins with paper liners. Prepare the batter as directed; divide the batter among the muffin tins with the help of a dry measure (about ⅓ cup). Follow the baking times indicated in each recipe. Let the cupcakes cool in the tins for 10 minutes, then transfer them to a wire rack. While the cupcakes are still warm, use a skewer to pierce them all over at 1-inch intervals. Pour or brush the syrup over the cupcakes, dividing it evenly. Set the cupcakes aside to cool completely. (The syrup will soak into the cupcakes.) When the cupcakes are cool and no longer wet to the touch, about 1 hour, make the frosting according to the recipe directions and frost the cupcakes. Scatter the frosted cupcakes with toppings and/or garnishes, if using.
For Bundt cakes: Brush the Bundt pan with softened unsalted butter and lightly coat with flour (or cocoa, for chocolate or mocha cakes). Prepare the batter as directed; pour into the prepared pan (the batter will fill the pan hallway to three-quarters full). Follow the baking times indicated in each recipe. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack. While the cake is still warm, use a skewer to pierce it all over at 1-inch intervals. Pour or brush the syrup over the cake. Set the cake aside to cool completely. (The syrup will soak into the cake.) When the cake is cool and no longer wet to the touch, about 1 hour, make the desired glaze according to the variation for Bundt glazes found at the end of each frosting recipe; use a spoon to drizzle the glaze over the cake. Scatter the glazed cake with toppings and/or garnishes, if using. Set the cake aside until the glaze sets, about 1 hour.
For 13 x 9-inch sheet cakes: Brush the 13 x 9-inch pan with softened unsalted butter and line with parchment paper or aluminum foil to overhang on the two longer sides by a few inches. Butter the parchment or foil, then dust it lightly with flour (or cocoa, for chocolate and mocha cakes). Prepare the batter as directed; pour into the prepared pan. Follow the baking time indicated in each recipe. While the cake is still warm, use a skewer to pierce it all over at 1-inch intervals. Pour or brush the syrup over the cake. Set the cake aside, in the pan, on a wire rack to cool completely. (The syrup will soak into the cake.) When the cake is cool and no longer wet to the touch, about 1 hour, make the frosting according to the variation for sheet cakes. Lift the cake from the pan using the overhang and transfer it to a serving platter. Frost the cake. Scatter the frosted cake with toppings and/or garnishes, if using.
Splitting a 2-Layer Cake into a 4-Layer Cake
Splitting cakes is best done with fully cooled cakes that have not yet been pierced and soaked with syrup. With the cake at eye level, insert a toothpick into the side halfway between the top and bottom of the cake. Rotate the cake a few inches and repeat; after a few turns you will have studded the side of your cake with toothpicks. Rest a serrated knife on top of the toothpicks, and use their placement as a guide as you saw inward toward the center of the cake. Turn the cake as you cut, following the guides and taking care to keep your knife level. Gently place your hand on top of the cake to keep the layer steady as you cut.
THE CAKES IN THIS BOOK are as simple as it gets: based on an easy homemade mix and stirred together in one bowl with just a handful of additions. The Cake Magic! method makes baking a great cake possible for anyone. A quick review of some baking basics plus a few extra tips will make your next cake nothing short of unforgettable.
Pan Prep 101
THE CAKE RECIPES in this book were developed for 8-inch round, straight-sided pans made of uncoated aluminum. These pans are sometimes labeled “professional” pans. However, many other pans work well, too—as you can see from the pictures throughout—specifically, 9-inch round pans, 8- and 9-inch square pans, cupcake tins, Bundt pans, and 13 by 9-inch pans (metal only, please—stay away from glass here!). Note that changing the baking pan changes the cake’s baking time, so I’ve outlined necessary time adjustments in each recipe. But because cake batters vary in density—a carrot cake batter is denser than a vanilla cake batter, for example—different cakes bake up differently. Your best bet is always to test for doneness: Crumbs should cling to a skewer or cake tester when it’s inserted in the center of the cake.
A Note about Buttering and Flouring the Pans
The basic cake recipes call for coating the pans with softened unsalted butter and lightly dusting them with flour (or unsweetened cocoa powder for the chocolate and mocha cakes) before adding the batter. This step seals the cakes as they bake, allowing them to slip out of the pans unscathed. While there are store-bought sprays and coatings that offer the same results, I prefer to stick with the classics.
When buttering the pan, use a pastry brush to apply room-temperature butter on the bottom and sides in an even coat. (Vegans: Swap non-hydrogenated vegetable shortening for the butter, as suggested in the variations.) This creates a nice layer for the flour to stick to and stays put, unlike melted butter, which tends to run. To dust the pan, add about a tablespoon of flour or unsweetened cocoa powder to the buttered pan, then swirl and turn the pan to coat the surface completely. Tap the pan firmly on your work surface so the excess flour jumps away from the sides and corners, then invert the pan to dump out the excess for a thin, even coating. (This step helps eliminate the possibility of a cake with a pasty white edge—the result of extra flour tucked into the corners of the pan.) Resist the urge to use either of the Cake Magic! baking mixes to dust the pan; they contain sugar, which encourages exactly what we’re aiming to avoid: a sticky crust. Instead, I suggest keeping a small container of all-purpose flour next to your jar of baking mix and using it expressly for dusting the pans.
For the gluten-free cakes, I recommend using rice flour to dust the pan. It has a milder, less starchy flavor than the other gluten-free flours, and won’t contribute any added texture to the cakes’ outer edges.
For cupcakes, skip this buttering-and-flouring step in favor of the paper liners that make cupcakes so easy to transport and share. I always pick ones made of parchment or plain paper and take extra care to choose standard cups (about two inches in diameter) for my traditional tins.
Measuring Ingredients
WITHOUT GETTING TOO SCIENTIFIC, it’s a good idea to remember that different ingredients have different volumes and densities, so it’s important to use the right measuring cup for the right ingredient. A cup of flour and a cup of oil are very different things, and should be measured differently.
Liquids like oil should be measured in a liquid measuring cup—the kind often made of glass or plastic with units on the outside and a helpful spout—because it is specially designed to consider the volume of a liquid. Dry and solid ingredients, including flour and sugar but also peanut butter and yogurt, should be measured in dry measuring cups (usually sold in nested sets and thereafter forever in search of their mates). Since dry ingredients can settle in their packages, you should spoon them lightly into the measuring cup to aerate them to ensure an accurate measure. To finish the job, simply swipe the back of a butter knife or handle of a spoon across the top of the cup to knock off any excess.
CHOCOLATE SHOULD BE MELTED GENTLY, using controlled low heat and frequent stirring. This can be achieved in two ways: on the stovetop or in the microwave. Regardless of your preference, the steps are the same: Heat the chocolate, stir it often, and remove it from the heat just before all of the chocolate is melted.
The stovetop method takes about five minutes, depending on the speed of your simmer and the amount of chocolate. Place the chocolate in a heatproof bowl and set it over a pan with a couple of inches of gently simmering water. Stir the chocolate often until it is almost completely melted. The microwave method is faster—it takes about two minutes—but it requires a more watchful eye to avoid scorching the chocolate. Place the chocolate in a microwave-safe bowl and microwave for about two minutes, or until the chocolate is almost melted. Using either method, the result should be smooth chocolate that is barely warm to the touch. (Before stirring it into a batter or frosting, it should feel neither cold nor hot to the touch.) If it becomes crusty or no longer smells sweet, the chocolate has met a sad end by being overheated and, unfortunately, should be tossed. (In that case, consider making a Vanilla Cake instead.)
THE RECIPES in this book are almost magical in their ease and flexibility. If you are in the mood to make a cake but don’t have all of the supplies on hand, take heart—you may have another ingredient that can be swapped in.
These recipes call for full-fat, plain yogurt. If you don’t have any around, an equal amount of either buttermilk or sour cream will work just as well. Strained yogurt, like Greek-style, is another decent substitute—just thin it first with a bit of milk or water to approximate the consistency of regular yogurt.
I like to use melted, unsalted butter for the rich flavor it lends to a homemade cake, but a mild oil can be used in its place if you’re out of butter. The key is to pick a flavor-neutral oil, like canola or grapeseed. Oils like coconut or olive also yield similar results, but bear in mind that they offer their own distinct flavors.
Although you might understandably be interested in using whole-wheat flour or a sugar alternative in these recipes, I wouldn’t recommend it. Whole-grain flours and alternative sweeteners have different basic characteristics than their more refined counterparts and will change the texture and balance of the cake.
Mixing It Up
MIXING UP THE BATTERS couldn’t be easier—they are all stirred together by hand. It’s simple—so simple, in fact, that you might wonder if you missed a step. Here are a few pointers on stirring; it really requires even less effort than you might think.
Once you have your dry mix in the bowl, give it a quick stir with a whisk. Add any extra dry ingredients, then whisk again. Plop your wet ingredients on top, and using either the whisk or a wooden spoon, stir the wet into the dry. After a few rotations of your whisk or spoon, the batter will begin to swell slightly from the leavening—it shouldn’t need much stirring after that. The goal is to blend the wet and dry ingredients into one smooth mixture with as little effort as possible (about ten stirs or fewer). A tender, delicious cake emerges from doing less, not more!
5 Tips for Baking a Perfect Cake
1 Whisk the dry mix before measuring it; it ensures each cup of mix has all of the ingredients it needs to work well.
2 Use room-temperature ingredients: They incorporate more thoroughly and bake more efficiently.
3 For layers, divide the batter into two portions before pouring it into the pans: Use a scale to weigh them to make sure they’re equal (or measure the batter with a large liquid measuring cup and divide the results). It makes for even layers and even baking.
4 After pouring the batter into the prepared pans, quickly put them in the oven. If the batter sits out for more than a minute or two, it will lose some of its leavening power.
5 Bake cakes on the center rack of the oven, and resist the urge to open the oven door to check for doneness until five minutes shy of the suggested baking time.
Troubleshooting Wonky Cakes
BAKING A CAKE is filled with such good intentions that it can be terribly disappointing (and confusing) if it falls short. Here are a few common reasons and fixes for cakes that don’t turn out as they should. If your cake is:
Sunken. The culprit is most likely the age of the leavening. An open container of baking powder, when stored in a cool, dry place, is effective for about 6 months. An open box of baking soda stored similarly also lasts only about 6 months. (The open box of baking soda stored in your fridge doesn’t count—besides being of ambiguous age, it is also tainted with the various scents and smells from your fridge. Add a fresh box to your next grocery list.)
Uneven. A cake that varies in depth across its surface most likely has oven irregularities to blame. A cake rises because of the leavening, but the way it rises depends on the oven: its temperature, heat circulation, and orientation. The simple solution is to use an oven thermometer to ensure temperature accuracy. If the temperature is accurate but your cakes are still sloped, check to make sure the stove is level. (Follow the instructions for splitting cakes, to trim just the uneven top of the cake and no one will ever know.)
Edged in white. Cake layers that emerge from their pans coated in a white film are products of extreme pan preparation (see A Note about Buttering and Flouring the Pans).
Bubbled on top or holey. A cake with an irregular texture or appearance can signal an oven problem, but it can also result from a poorly mixed batter. If the ingredients aren’t fully incorporated into the batter before baking, it can affect how the leavening reacts to the oven’s heat. When stirring the batter, make sure to scoop from the bottom, and scrape down the side of the bowl as you go.
On the Level
There are myriad ways to level out uneven layer cakes. Some bakers trim off the domed tops, some invert the top layer onto the bottom so the domes kiss, some trim the domes off both layers and then invert the top layer… and so on. If I’m feeling especially formal, I might trim the top of my cakes to make the layers perfectly flat. But more often than not, I leave the layers as the oven made them and stack them bottom to top—no inversions or acrobatics necessary. The cakes will be delicious any which way.
Freezing “Naked” Baked Cakes
IF YOUR MOTTO IS “BE PREPARED,” you may want to make cake layers ahead of time and freeze them. This is easy to do: Let the cake cool completely (skip the syruping step for now), wrap each layer separately in plastic wrap, then transfer each to its own resealable plastic freezer bag. Place each bag on a flat surface in the freezer until frozen solid (avoid stacking the layers on top of each other, if possible). To thaw the cake layers, remove the plastic bags and plastic wrap and place them on a wire rack at room temperature. They will thaw, depending on the temperature, in about two hours, and be ready for bathing in syrup (the cakes don’t need to be warm in this case), assembling, and frosting.
Square layers and rectangular sheet cakes can be frozen in the same way as the round layers. Cupcakes should be frozen solid on a baking sheet before you transfer them to a resealable plastic freezer bag for storage.
Thawing instructions are the same as for the round cake layers. I don’t recommend freezing Bundt cakes. Their shape makes them difficult to wrap well, and thus it’s hard to preserve their texture and flavor once frozen.
THERE ARE ONLY EIGHT BASIC CAKE RECIPES in this book, but all it takes is a quick flip through the chapters to see how each one can take on drastically different personalities—thanks largely to the use of flavoring syrups. These genius syrups are a professional baker’s secret weapon: They guarantee a moist cake while adding subtle flavor to each bite. Each cake is treated as a canvas on which to layer flavors, and the syrups function as the first of them.
The Deal with the Syrups
THE FORMULA FOR EVERY ONE of these game-changing syrups is the same: Combine the liquid ingredient with sugar, a pinch of salt, and, in most cases, an additional stir-in or two. The flavor possibilities are nearly endless, and what’s more, the syrups can be made ahead to save time. Each of the recipes yields enough syrup to bathe any cake in the book, whether it’s prepared as a layer cake, sheet cake, Bundt cake, or cupcakes.
The process is simple: After removing the hot cake layers from the oven, pierce them, still in their pans, at one-inch intervals with a skewer or a paring knife. This creates channels for the syrup to seep into the cakes. Then, pour or generously brush the syrup over the surface of the hot layers, dividing it between them as evenly as you can. Transfer the soaked layers (still in their pans) to a wire rack to cool completely. When they are cooled and are no longer wet to the touch, one to two hours, carefully turn them out of their pans and assemble and frost as directed. (Note that cakes baked in a Bundt pan, sheet pan, or cupcake tins require different syruping techniques—see instructions.)
By bathing the cake layers in syrup right after they emerge from the oven, you make double use of the cooling time. While the layers cool, the syrup settles into the cake, changing the crumb and flavor with minimal work on the part of the baker.
ALL OF THE FLAVORING SYRUPS can be made ahead of time. Simply let the syrup cool completely, transfer it to a tightly lidded glass jar or airtight container, then refrigerate for up to 1 week. Reheat it as directed to room temperature or warmer before using it to bathe the cake layers.
GREAT CAKES DON’T NEED FANCY DECORATIONS—there’s no need to master piping rosettes or make the frosting smooth like draped satin. Instead, I encourage you to let the amazing flavors and textures of these cakes shine by keeping the decoration minimal. A few basic techniques will ensure beautiful results. Add a coating of, say, toasted coconut or a drizzling of homemade caramel and you’ll have a cake that looks utterly delicious without being precious or intimidating. The aim is a cake that makes you want to grab a fork and dig in.
Each of the frosting recipes makes enough luscious frosting to coat one round or square 8-inch layer cake, a round 9-inch layer cake, or 24 cupcakes. For Bundt cakes, you may wish to use the proportions and method suggested for the sheet cake variations, or transform your chosen frosting into a glaze (I’ve given you directions on how to do this in the variations for each frosting recipe).
A Note on Softened Butter
YOU CAN TELL BUTTER IS PROPERLY SOFTENED when you can indent it easily with your thumb. The butter shouldn’t look greasy or stick to its wrapping when you remove it. If it does, it’s too soft and will make a droopy frosting that will need to be chilled before it is spread on the cake. Butter that’s too hard won’t combine well with sugar—a frosting fail. While the right consistency is key when it comes to butter, it’s easy to achieve even if you didn’t plan ahead.
The simplest way to soften butter takes time but little else: Place it on the counter away from heat or sun and forget about it for a while until it reaches room temperature. Alternatively, if you need to soften a stick or two in a hurry, an electric stand mixer fitted with the paddle attachment will do the trick. Cut the cold butter into pieces, place it in the bowl of the mixer, and beat on low speed. After some initial clunking, the butter will smooth out into a spreadable texture as it is kneaded and warmed. (Don’t try this with a handheld mixer, however; it will burn out the motor.)
Creaming Butter and Sugar
AMERICAN BUTTERCREAM FROSTINGS— the kind I play with in this book—stem from the basic action of whipping together butter and confectioners’ sugar. I like cakes more than I do athletics, so creaming butter and sugar by hand is out of the question for me. A stand mixer fitted with the paddle attachment or a handheld electric mixer makes quick work of the task. All the baker has to do is recognize when the butter and sugar have been beaten and blended just the right amount.
To do that, combine the softened butter and sugar in the bowl of the electric mixer in two additions, and beat on low speed until the sugar is incorporated. From there, progress to medium speed and beat until the mixture is fluffy and pale and entirely free of sandiness from the sugar. It should plop from a spoon and spread easily. Once it does, voilà! You have frosting! Mix in any additional flavors and you’re ready to go.
THE CAKE MAGIC! FROSTINGS span a wide array of flavors, though the recipes are very similar. While butter and confectioners’ sugar are the common foundation, a variety of flavorings give each frosting a dramatically different personality. This combination of simplicity and versatility is echoed throughout all of the recipes in this book, making it possible to create big changes in flavor with only small adjustments.
For foolproof frosting, it is important to use each ingredient at the temperature specified, from room-temperature butter and cream cheese to cooled, melted chocolate. This is especially true for frosting flavorings: After taking the time to soften the butter and cream it with the sugar, adding hot flavorings, like freshly cooked caramel, can destroy your efforts. How to tell if a flavoring has cooled enough? Follow this simple rule: It should feel neither cold nor hot to the touch. (One exception: The caramels, Caramelized Strawberry Jam, and Lemon Pudding, work well when added cold from the refrigerator.) In fact, the flavorings that start out hot are easily made ahead (and even doubled if you like—there’s no such thing as too much caramel!). Once they’ve cooled, simply refrigerate them in an airtight container—they will keep for up to five days.
Make-Ahead Frosting Tips
ALTHOUGH MAKING FROSTING IS SIMPLE, you can streamline your cake preparation even more by making it in advance. The finished frosting can be stored in the refrigerator in an airtight container for up to one week; simply let it sit out on the counter for a few hours before you plan to use it. You want it to be soft (but not greasy) so it spreads easily.
Frosting can also be frozen: Spoon it into resealable bags, squeeze out the excess air, then seal and label each bag with the frosting name and the date it was made. Wrap the bags in additional plastic and freeze. Once wrapped well and frozen, frosting can hang out in the freezer for up to 6 months. To return it to room temperature, thaw it overnight in the refrigerator, then set it out on the counter for a few hours until it is the same texture it was when it was freshly made.
Whichever storage method you use, make sure to stir the frosting vigorously or rewhip it with an electric mixer to restore its fluffy texture before using.
True Colors
I generally don’t use food coloring to tint my frostings, but when the occasion calls for it (say, a special request from a soon to be four-year-old birthday boy), I opt for natural dyes. They yield lovely tints without the scary chemicals. My favorite is a “natural” trio by India Tree, which you can purchase at natural and specialty foods stores and also at Amazon.com. If you are adding food coloring, simply mix it into the finished frosting.
The Crumb-Free Cake
CRUMBS ARE THE ENEMY of a neatly frosted cake and can frustrate new bakers. There are two methods to combat stray crumbs. One is to spread a very thin—almost transparent—layer of frosting over the side and top of the cake. This base layer, once it has a chance to set, acts as a coating that seals in any wayward crumbs. It is known as a “crumb coat.”
Crumb coats are useful for professional-style cakes, and can be pretty on their own (like in the Orange Mocha Cake + Cream Cheese Frosting), but my preferred method is a bit less fussy—it’s more of a motion than a method. With a large glob—about ½ cup—of frosting on an offset spatula, spread the frosting in a fluid, wavy motion while moving the spatula forward. You can start on either the side or top of the cake, it’s up to you. The important thing is to keep your spatula heaped with frosting as you frost new territory; you’ll want to refill your spatula regularly and proceed along the side of the cake or from the outer edge of the cake toward the center. The hefty swipe of frosting keeps the spatula from coming into direct contact with the cake, which means it doesn’t scrape up any crumbs, and the wavy motion coaxes the frosting onto the cake without pulling the frosting from the surface (and, with it, crumbs).
If you should happen to pull up some crumbs along the way, don’t panic: There’s an easy fix. First, clean your spatula. Then, use fresh frosting to pass over the area from another angle (being careful not to disturb the trouble spot). Lift away any rogue crumbs in the frosting with a clean spoon.
Now that you too hate crumbs, welcome to the club! Your cakes will be prettier than ever.
How to Make a swirled Frosting
A FEW OF THE CAKES IN THIS BOOK call for swirled or marbled frostings, in which a vibrant streak of something dreamy (usually caramel or a dessert spread, like cookie butter) peeks through the buttercream. It’s easy to do, and it gives the cake that extra-decadent touch.
To make a swirled frosting, place the base frosting in a large bowl. Add a heaping spoonful of the swirl ingredient and loosely fold it into the frosting in one or two passes, just barely incorporating it (you should see subtle streaks of the swirl ingredient in the base frosting). As you spread this two-tone frosting on the cake, it will continue to marbleize. The secret to a successful marbled frosting is confidence: The less the frosting is stirred in the bowl and the fewer swipes used to spread it on the cake, the more dramatic the swirl will be.
How to Dust a Cake
THIS IS A PRETTY FOOLPROOF and low-stakes technique for dressing up a cake. Simply spoon ¼ cup of the powdery topping of your choice—say unsweetened cocoa powder or confectioners’ sugar—into a fine-mesh sieve. Hold the sieve over the cake and gently tap the rim of the sieve with a teaspoon so that a small amount of powder falls through the mesh. Repeat to coat the cake as little or as much as desired.
How to Coat the Side of a Cake
FRESHLY FROSTED CAKES can be coated and/or topped with all sorts of ingredients—chocolate chips, shredded coconut, crushed pretzels, chopped toasted nuts, or rainbow sprinkles, to name but a few—for irresistible texture, flavor, and color.
After assembling and frosting the cake, place about three cups of your desired coating in a bowl. With the freshly frosted cake still on its paper lining (to catch any fallen bits), grab a handful of the coating and, with your hand slightly flattened, gently press the coating onto the side of the cake. Work your way around the cake, pressing from the base of the cake toward the top, until the side of the cake is coated completely. If you want to coat the top as well, scatter a generous layer of the coating over the top of the cake (you can reuse what’s fallen off the side, if need be), gently brushing off any excess. (Note: If using the toppings on a non-layer cake or cupcakes, you may have some left over. No matter—the toppings keep well and are delicious on ice cream!)
Storing Frosted Cake
ONCE FROSTED, the cake has a barrier that protects the layers from going stale, so it can be stored in a cake box, usually at room temperature, for a day without worry. (Cake boxes can be found at craft and bakery supply stores.) Once cut, however, the cake is best stored in an airtight container. The cut edges—the ones exposed to air—will dry out the cake, which is a shameful end to a beautiful homemade dessert. You can use a plastic container made for this purpose, or even just a cake box wrapped in plastic wrap.
Every baker I meet seems to have a strong opinion on whether to store frosted and assembled cakes in the refrigerator or at room temperature. I tend to agree either way—that is, how a cake should be stored is a question of environment. A baker knows the temperature of his or her house and I don’t.
As a general rule, cakes are best stored at room temperature—that is, if the room is somewhere in the low 70s or below. The environment inside a refrigerator is very dry and can make a cake stale or crusty.
Freezing Leftover Cake
In my house, leftover cake just doesn’t happen. But, on the rare occasions when it does, I cut the cake into individual slices and freeze them. It’s the ultimate solution for when you want to reward your future self.
To freeze slices of cake, line a sheet pan or large baking dish with waxed paper, freezer paper, parchment paper, or plastic wrap. Arrange the cake slices on the prepared pan so they don’t overlap. Transfer the pan to the freezer and freeze until the slices are solid, about one hour. Remove the pan from the freezer and thoroughly wrap each frozen slice individually in plastic wrap. Transfer the wrapped slices to a resealable plastic freezer bag and freeze for up to three months. Thaw the unwrapped slices at room temperature for about thirty minutes before digging in.
The Extra-Somethings
Some of the cakes in this book call for additional garnishes, like a scattering of homemade Graham Cracker Crumble, a sprinkle of Rosemary Sugar, or a heap of Sautéed Apples. You can use these toppings and fillings as directed, skip them entirely (though I hope you won’t!), or play around with them to create other combinations of your own. The options are limitless.