Baby Christening 1st Birthday Cake Ideas – Inspired By Michelle Cake Designs | Cake | #Baby #Christening #1st #Birthday #Cake #Ideas #Inspired #Michelle #Cake #Designs | baking | decorating Ideas | Smiths Bakery

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Baby Christening 1st Birthday Cake Ideas – Inspired By Michelle Cake Designs . cake ideas Whether you’re making a towering skyscraper of buttercream or a one-bowl wonder, baking a cake is an investment, in time, in ingredients, and in pride. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying .

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And with so much on the line, it’s only logical that you do everything you can to guarantee that your cake is realized as slices on plates rather than scraps in the trash can. Baby Christening 1st Birthday Cake Ideas – Inspired By Michelle Cake Designs

From the recipe you choose to the time you allow your cake to cool before digging into it, this 10-step program will help ensure your cake remain intact.
#Baby #Christening #1st #Birthday #Cake #Ideas #Inspired #Michelle #Cake #Designs |
Baby Christening 1st Birthday Cake Ideas – Inspired By Michelle Cake Designs

Baby Christening and 1st Birthday cake ideas from Inspired By Michelle Cake Designs. You can find more of my cakes at I hope you enjoy them. Bye for now, Michelle Rea Christening, Wedding, Cupcakes, Birthday Cakes Sydney Australia

Here’s what to do:

1. Pick a reliable recipe from a book, website, or author you trust, and make sure you’re using that book—its front matter, its headnotes, and its ingredient list—as its meant to be.

2. Before you get started, adjust your recipe to fit your pan size if necessary. You don’t want to bake a 10-inch round cake in an 8-inch round pan.

Cake Ideas, baking ideas, cake decorating

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3. Figure out what you need to do to prepare the pan: Depending on the recipe, you may leave the pan bare, line the bottom with parchment and grease the sides, or grease and flour the whole pan.

4. Properly position your oven racks. If you’re baking one cake, position the rack in the lower third of the oven. If baking two cakes on multiple racks, position one rack in the upper third and another in the lower third. Rotate the pans from upper to lower and from back to front a little over halfway through baking time. Baby Christening 1st Birthday Cake Ideas – Inspired By Michelle Cake Designs

5. Make sure your leaveners are fresh. It’s more important to be vigilant with your baking powder than your baking soda. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

6. Make sure your ingredients are at the temperature specified in the recipe. Cold butter and eggs and no time to wait for them to warm up? No problem. There are fast and safe ways to bring these ingredients up to room temperature.

7. Use a scale to measure your ingredients—especially non-wheat flours. (And make sure that scale is accurate!)

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If you’re not using a scale to weigh flour, it’s especially important that you’re measuring the flour the right way: Never shake or tap the measuring cup to settle the flour, or you may end with a dense, heavy cake.

8. Check to make sure your cake is finished before you take it out of the oven. Alice recommends a toothpick rather than a metal cake tester. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

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9. It will be hard to wait, but you’ll need to cool your cake according to the recipe’s instructions. Most cakes baked in parchment-lined pans can be cooled entirely in their pans on cooling racks. Don’t cool the cake on the stove—it doesn’t make sense to cool a cake in the warmest place in your kitchen. Baby Christening 1st Birthday Cake Ideas – Inspired By Michelle Cake Designs

10. You’re so close to victory! Don’t ruin your cake when you remove it from the pan. Detach from the sides of the pan using a knife or spatula, then cover the pan with a rack, hold the rack and pan together, and flip the everything over. Remove the pan and peel off the parchment liner. To turn the cake right side up again, place another cooling rack on the cake, hold the two racks together gently, without squeezing the cake, and repeat the flip.

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8 Comments

  1. Armi Strickland says:

    very inspiring, thank you for sharing

  2. elsharron says:

    adorable!!!! gorgoeus!!!!!!!! xx

  3. Rahul Kapoor says:

    hey Michelle, I want to learn how you make these… How? you will tell…me waiting for your revert.

  4. Marianlay07 says:

    Hi I love your cakes are just amazings so I like to know if it possible how do you do the blocks in your cakes? Thanx

  5. InspiredByMichelle says:

    The blocks are just cubes cut out of the same fondant that I use to to cover the cakes. I add a hardener – tylose/CMC – so that they keep their shape while they dry.
    Thanks for commenting. Bye for now, Michelle

  6. Diana Jimenez says:

    Wow !!! i love all of those ideas!! hehehe i can't make up my mind to the one i want to make!

  7. InspiredByMichelle says:

    Thanks for the comments they all put a big smile on my face. Just so you know all my cakes are covered in fondant icing but underneath they are all layered and covered in chocolate ganache which is finished super smooth which is the secret behind the smooth finish of my icing – plus it means my cakes also taste delicious with all that chocolate !
    Bye for now, Michelle

  8. fairytalecakes says:

    beautiful work! il ove the one at 1:14

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