Fibibakes

  Good Day Bake Fam! It's CAKE'EduMonday🤸🤸🤸. For those who are new to the tribe, every Monday we share exceptional baking nugget, tidbit and guide to help you bake better. What are Bake even strips & How do they work ? For those of you unfamiliar with “bake even strips”, these are fabric strips with little side belts for size adjustment. When these damp strips are wrapped around a baking pan, it ensures even baking, preventing any domes, cracks or crusty edges from being formed.  A cake that bakes evenly eliminates that trouble of leveling and the best part-NO WASTE OF BATTER ! These strips work great and serve the purpose ! You will be needing : Cake pans Measuring ruler Office Pins/safety pins Towel Scissors Instructions : 1) Measure the height and circumference of the pan. 2) Cut out towel strips that slightly overlap around the pan (circumference +1 inch). 3) Soak the towel strips in water for two minutes. Lightly squeeze out excess water leaving the towel damp. Wr...

  Good day  Fam! It's CAKE'EduMonday🤸🤸🤸. For those who are new to the tribe, every Monday we share exceptional baking nugget, tidbit and guide to help you bake better. I’ve been asked multiple times, “How do I get my cake layers to bake up even and level?”. Well there are multiple ways you can go about this and today I want to share my best tips and tricks on how to bake even cake layers. To bake even cake layers, you have to 1) first make sure you’ve got an even amount of cake batter in each pan. There are several ways to do that  : You can eye-ball it (which honestly is what I do most of the time). This is not really precise, but if you’re good at eye-balling stuff, then go for it. Me?…I’m not so good with eye-balling, but I do it anyway. The other options are to measure it out evenly between pans, or to weigh out your batter using a scale. 2) You’ll want to make sure to smooth the top of the cake batter once you’ve added it to your pans. Now a very liquidy ...

Good day  Fam! It's CAKE'EduMonday🤸🤸🤸. For those who are new to the tribe, every Monday we share exceptional baking nugget, tidbit and guide to help you bake better. Edible gold leaf is a Flavorless, odorless, and nontoxic, edible gold can be used as a garnish for desserts and cocktails.  I stumbled upon this online, tried it and the result was amazing.  YOU WILL NEED : 2 Tbsp of Water 1/8 CMC/Tylose 1/4 Gold Lustre Dust Aluminum Foil INSTRUCTIONS :  1) In a small bowl, mix 1tbsp of water and CMC/tylose together. Try as much as possible to eliminate lumps (although it won't show once it's dried).  2) Add the remaining tbsp of water and mix (at this point, the mixture would loosen up) . 3) Once the mixture is well combined, add in the Gold Lustre Dust and mix till well combined. (the amount is dependent on how intense you want your gold leaf to be)  4) Spread the mixture evenly over the aluminum foil and allow to dry. ( The drying time is depends on how t...

 It's CAKE'EduMonday🤸🤸🤸. For those who are new to the tribe, every Monday we share exceptional baking nugget, tidbit and guide to help you bake better. In this post I explore my findings on baking better cupcakes. The more and more baking I do, I learn that size, baking time and measuring batter is especially important. Firstly let's talk about Pans. Dark non-stick pans will produce a crispy surface on any area it cooks against. Whether it is the bottom of a cookie or cupcake and even the edges of your cupcake, they will bake up darker and slightly crispier than an aluminum pan. Through my different trials, I did find that the dark non-stick pans will generally result in a better rise when it comes to the cupcakes. So let’s start with your standard size cupcake pan. For this test, I use my 3 tablespoons to fill my batter. This will fill your liners 2/3 full, and this results in the highest yield of cupcakes, about 22-24 cupcakes based on my standard cake recipe. If...

 Good Day Bake Fam! It's CAKE'EduMonday🤸🤸🤸. For those who are new to the tribe, every Monday we share exceptional baking nugget, tidbit and guide to help you bake better.  You found the perfect recipe, you smelled the aroma of a freshly baked cake, and now the cake is STUCK! Noooooooooo! Sadly, it happens to the best of us. Here are a few things you can try to get a cake stuck in pan out of the pan. DON'T TAKE TO BANGING THE BOTTOM OF THE PAN TO TRY AND SMACK IT OUT.  This is one of those things that other people say to do and I say don’t. It only works about 50% of the time.  Instead, run a butter knife or spatula around the edge between the cake and the pan and see if there are just a few stuck spots. Try to flip the cake out of the pan again. If that didn’t work, proceed. REHEAT THE CAKE PAN IN THE OVEN.  Try reheating the sides of the pan by popping it back in a warm oven for 5 minutes.  Run a butter knife or spatula around the edges again, paying sp...