Do your cakes stick to the pan? Heavily grease your pans with vegetable shortening, then dust with flour. The shortening doesn’t burn as easily as butter and helps your cakes release.
If you’re using a recipe that calls for buttermilk, but don’t have any in the house, simply mix 1 cup milk with 1 teaspoon white vinegar. Let it sit for 10 minutes before using
When icing a layered cake – first put on a ‘crumb coat’. This is a very thin layer of your buttercream, or icing that helps keep the cake crumbs away from the outer layer of your icing. It helps to pop your crumb coated cake in the freezer for a few minutes before finishing your icing.
When making creme anglaise, put half of the sugar in the recipe in the milk before you bring it to a boil. This will prevent burning your milk. In a separate bowl, whisk together your egg yolks and sugar. Make sure to temper your eggs with the scalded milk by adding a little milk at a time to your egg mixture while whisking continuously. Put egg mixture back into the pot with the rest of milk. Often the milk is hot enough to cook your creme anglaise to the proper consitency – which is when it naps on the back of a spoon. But if not, put your heat on very low while stirring continuously. Pour anglaise through a strainer and voila!
When making a cheesecake in a springform pan, wrap the bottom of the pan in aluminum foil. Then place it in a larger roasting pan and fill with warm water about half way. One crack-free cheesecake coming up!