Tips

Cake Planning and Preparation

Angle Food Cake Tips
Brownie Tips
Cake Tips
Candy Tips
Cheesecake Tips
Cookie Tips
Easy Candy Suggestions
Fruitcake Tips
General Baking Tips
Helpful Tips
Icing Tips
Muffin Baking Tips
Pie Tips
Water Bath Method Instructions

Baking Times, Batter Amounts & Number of Servings
Before Baking the Cake
Making the Cake
Cake Leveling and Torting
Placing Filling Between Layers
Icing the Cake
Covering the Cake with Rolled Fondant
Storing the Cake
Transporting the Cake

Sugar Molding
Making Sugar Molds

Icing Preparation

Glossary & Measurements

Coloring Icing
Icing Color Chart
Icing Comparison Chart

Glossary of Terms
Baking Measurement Abbreviations

Candy Making Basics

Candy Temperature
Candy Ingredients
Recooking Candies
Preparing Chocolate for Dipping
Tempering Chocolate for Dipping

Guidelines

Below are charts which include batter, icing, fondant, Tuk-N-Ruffle amounts, servings per pan, baking temperature and time for various pan sizes, substitutions for ingredients, bakeware comparisons, and the amount of chocolate required for dipping centers:

Party Cakes - 2 in. Deep Pans
Party Cakes - 3 in. Deep Pans
Wedding Cakes - 2 in. Deep Pans
Wedding Cakes - 3 in. Deep Pans
Wedding Cakes - Beveled Pans
Rolled Fondant Chart

Tuk-N-Ruffle Chart
Chocolate Dipping Amounts
Bakeware Comparison Chart
Equivalent Amounts & Measures
Ingredient Substitution Chart