The cake is in the oven – something yummy like “Chocolate Butter Fudge”. Smells delicious. The cream cheese and the chocolate frostings are ready & waiting. Now, one question… how do I get the thing out of the pan & frosted? Well, the obvious is how to get it out of the pan – but I am not a cake baker. Normally I cheat and just frost it in the pan! I want to do it right, and I could use some tips! Should I take it out of the pan 30 minutes after it comes out of the oven? Or wait until the morning? How about frosting it without getting crumbs all over? Any tips or tricks you want to share?
By the way, I licked the beaters. After I used them, as I was cleaning up. If I die of salmonella poisoning, you’ll know why. Any other beater lickers out there? I’ve always done it. To me, it’s just not baking if you don’t like the beaters! Betty Crocker would be so ashamed…
Update: It’s out of the oven, and the edges are a little darker then they should be. I need to get an oven thermometer, I think this oven runs hot. Anyways, it’s also mounded up quite high in the middle. Uh oh! Now I’m worried that when I flip it out of the pan it will break into 2 pieces! Eek! Maybe it will “deflate” as it cools. Oh Betty Crocker, please have mercy on me…
10 replies on “Betty Crocker Wannabe…”
this is one of my favorite things about being vegan — i am a chronic beater-licker but i can’t get salmonella from all veg ingredients. shall i send you a recipe? 😉
One of my friends is a cake decorator and her secret is before pouring in the cake mix…put wax paper down so when the cake is cool u can pull the wax paper and cake out in one….u may want too too since thats not an option….lay a flat plate on top of the cake and flip it and if you greased the pan if should fall out onto the plate….Regarding licking M does that all the time and he ain’t been poisoned yet…
i lick all the time, i didn’t even know you could get salmonella from that!
as for how to frost without getting crumbs, what you do is do a crumb layer first, then after it’s set, do another layer over the top to cover up the crumb layer. that’s why frosting layers are sometimes so thick!
I’m a proud beater licker. 😀
Yep! I’m a beater licker. I figure if I didn’t die from my mother letting meat defrost on the counter all day, I’m good to go. Built up a resistance to it… at least that’s what I tell myself.
I can never seem to get cake to come out right when I make it in my breadmachine. Always turns into some horrible death-cake.
Isn’t that why it’s called a BREAD machine and not a CAKE machine? 🙂 I would love to have a bread machine – nothing as yummy as homemade bread!
I’m such a selfish beater licker that I try to cook things when the kids are not around so I don’t have to share! 😛
Another beater licker here! Bring on the salmonella!
Beater lickers all around! I am proud, too, to call myself one, although the uncooked egg/food poisoning thing always gives me pause. 😉 But hey, baking/cooking is too good to let all that yummy batter go to waste! (Note: I’ve found that my dog, Sprocket, doesn’t ever get sick from cheesecake batter so whenever I make one–unless it’s chocolate–he gets a little treat. He LOVES that stuff!)
Like you, Christine, I say that whatever doesn’t kill you only makes you stronger. You build up your resistance/immunity that way! A few of my friends and I discussed this once and declared it a-OK to be sharing water bottles because we were actually making ourselves healthier. 🙂