BETTER CAKE BAKING

Always preheat your oven at least 12 to 15 minutes before baking a cake.

To ensure an easy release from the cake pan, grease the bottom and sides with shortening, add a little flour and shake it around, lightly knocking out any excess. Or use a cooking spray, such as Pam or Baker's Joy.

For extra-smooth cake bottoms (and guaranteed release), cut a piece of parchment or waxed paper to fit your pan. Grease the paper and the pan sides, then coat lightly with flour. Most cakes should be baked on the middle rack of the oven. Do not crowd the cake pans together because the cakes will not cook evenly.

It's a good idea to bake your cake a day in advance (fresh cakes can be too soft to work with). If you really plan ahead, you can freeze your cake up to three months before you frost it. Just wrap the cooled cake in a layer of plastic wrap, then a layer of heavy-duty aluminum foil. Defrost completely in your refrigerator before frosting.

To cut a baked cake into a shape, use a serrated knife in a gentle sawing motion. If your cake has a rounded top, you can cut it off with a serrated knife. Flip the cake so the cut side is the bottom and the smooth bottom is now the top.

FROSTING MADE EASY

Before frosting your cakes, turn them out onto a large platter, cutting board or piece of sturdy cardboard covered with aluminum foil. You can also make a heavy-duty board (or ask a carpenter friend to do it for you) out of 1/2-inch plywood. A 2-foot square is large enough for most cakes.

To keep your base clean while you frost your cake, tuck strips of waxed paper under the edges of the cake. When you're finished frosting, carefully slip them out.

To prevent the cake from slipping while you frost it, dab a little frosting onto the platter or cake board before you place the cake down.

For a crumb-free frosting, take a tip from the pros and crumb-coat your cake. To do this, spread a very thin layer of frosting on the cake, then refrigerate it. When the frosting is hard, frost and decorate the cake.

For a smooth-frosted cake, use a straight-edged metal spatula. Frost the top of the cake first, beginning with a pile of frosting in the center and spreading it out to the sides.

Next, frost the sides of the cake, working from the top to the bottom. To smooth the frosting, run the spatula at a slight angle across the top of the cake (you can dip it in a glass of hot water first). Wipe off any excess frosting, then repeat on the sides. The trick is to use a single motion across the cake, rather than several small ones.

For vibrant-colored icing, use paste food colors, which are available at party supply stores. Add dabs of the paste to your frosting with a toothpick--and keep in mind that a little paste gives a lot of color.

CAKE DECORATING TIPS

Try to pick decorations that are inexpensive and edible (we prefer candy over plastic any day). No one needs a drawer full of trinkets that once lived on a cake.

For most of our cakes, you don't need to buy a lot of candy. Pick up small bags at the checkout counter of your grocery store or purchase candy by the pound.

To write messages or draw pictures on the cake, use store-bought tubes of frosting or gel icing. Don't bother with a pastry bag unless you already own one and are comfortable using it. Invite a sibling or friend of the birthday child to help you decorate the cake--most of our designs here are easy enough for kids ages eight and up to follow.