BAKErs’ Secrets
We can all agree that baking is an art form full of intricacies, nuances and secrets. To reveal some of the best-kept ones, we enlisted the help of our repertoire of Big Y bakers. So, keep reading to discover some of their favorite tips and let’s get baking.
Shape Your Sprinkles.
Use a cookie cutter as a quick stencil on top of your cake. Fill with colorful sprinkles to make decorative fun shapes!
Know Your Servings.
You want to make sure everyone gets a slice of your delicious cake creations. Use this handy chart to serve the right-size cake at your next gathering.
Perfect Piping.
It’s best to get a cake decorating starter set that comes with an assortment of tips. Once you’ve established which you use most, you can focus on getting variations of that style. Click the code for a how-to video of simple piping techniques that will make your next creation irresistible!
ROOM Temp IS THE RULE.
A soft, moist, fluffy cake relies on a successfully emulsified mixture – this happens with a smooth blend of fats with the other ingredients. So before you get to mixing, allow your liquid ingredients (butter, milk, eggs, etc.) to come up to room temperature. Trust us, you won’t be disappointed!
Cut The Cake.
To cut like a pro, it’s always best to use a serrated knife. A thin blade with scalloped edges will give you the best cuts.
In A Hurry? Try This Simple, Easy-To-Make Buttercream Frosting.
In a large bowl using an electric mixer on medium speed, cream 1 cup softened salted sweet cream butter for 7 minutes or until light and fluffy and color is very pale. Add 4 cups Big Y powdered sugar, ¼ cup Big Y heavy whipping cream and 1½ teaspoons Big Y pure vanilla extract; beat on low speed until combined, scraping down sides of bowl. Increase speed to medium and beat for 5 minutes or until light and fluffy. Generously frosts a 13x9-inch cake or fills and frosts an 8- or 9-inch two-layer cake.