Tip:
Highlight text to annotate it
X
So we'll turn out the cake and we'll cut from our slipper pattern. And to take a cake out
of the pan, you just loosen the sides with a spatula like this. Now a no-fail method
to make sure your cakes always come out nicely is to line the bottom of the pan with a piece
of baking paper. So what I do is I cut the baking paper to exactly fit the cake bottom,
the cake pan bottom. And here you can see the paper right here. And it will always come
out without sticking to the pan. You just peel that right off when you remove the cake.
Now we'll start by cutting the cake in half the long way. And it's good to use a serrated
knife and just make sure you keep the serrated knife moving so that you don't get a lot of
crumbs. You just kind of cut the cake, the serrated knife cuts the cake better. And lay
your pattern on top of your cake and then take with a sawing motion go around.You don't
want to like drag the knife and you'll end up with a lot of crumbs. Just like a very
small sawing motion and trim that cake all the way around the pattern. Make sure that your knife is exactly vertical
and you'll have a nice straight edge. So you'll cut this one out and then cut the second one
out the same way. When you cut out your ballet slipper cake, place them on your cake board
in the way, like this, sort of putting the heels together and the toes outward. Now if
your cake is particularly crumbly, you may want to put that in the freezer and let it
set there for about an hour to firm it up and make it easier to frost.