https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Fri, 12 Jun 2026 15:48:18 +0000 https://boards.hellobee.com/topic/any-bakers-out-there#post-165332 Tue, 22 May 2012 12:57:55 +0000 lovehoneybee 165332@https://boards.hellobee.com/ <p>@MrsHotDog: I always use sticks of unsalted butter (I buy them in bulk at Costco and freeze them)...so 1 c of unsalted butter=2 sticks. </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165301 Tue, 22 May 2012 12:31:20 +0000 MrsHotDog 165301@https://boards.hellobee.com/ <p>Wow! Thanks for all of your input! So, just to clarify, when the recipe calls for "1 cup butter" for the frosting, it is okay to use the sticks of unsalted butter that I purchased for the cake batter? I really appreciate everyone's help, I am so lost in the kitchen! </p> <p>@FutureMrsMcK: I found a very similar frosting but the only difference is that the recipe I found calls for three tablespoons of flour instead of five. I think I will go with yours since you vouched for it. </p> <p>Thanks again for all your input. I am off to go flour and then flour again my parchment paper. </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165251 Tue, 22 May 2012 11:55:31 +0000 lovehoneybee 165251@https://boards.hellobee.com/ <p>1) I always spray and/or flour the pan before and after parchment (actually, I use a nifty product called Baker's Joy which is like...floured spray, lol). It might be overkill, but I'm paranoid. </p> <p>2) I've never had a problem leaving cake mix out. I mean, if it's like 90 degrees in your house I'd throw it in the fridge for a while but I've never had any adverse effects from using cake batter that's sat out for an hour or two....even in a warmish kitchen. </p> <p>3) I always, always, always use unsalted butter. Like PPs said, you can always add salt to the frosting if you think it needs it, but margarine is just ick (at least when it comes to baking, in my experience). </p> <p>I &lt;3 red velvet cake. My favorite recipe is from Bakerella.com , and I use the cooked frosting from Tastykitchen.com (<a href="http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/" rel="nofollow">http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/</a>). It's sublime. </p> <p>Good luck! </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165239 Tue, 22 May 2012 11:42:13 +0000 Boogs 165239@https://boards.hellobee.com/ <p>I'm actually in a baking class at the moment, so we've been talking about all this. :)</p> <p>1. Yes, you can use the parchment paper and make sure to butter and flour your pan before and after using the parchment.</p> <p>2. I always let the cake mix sit out and it's just fine.</p> <p>3. Go with the unsalted butter and avoid margarine if you can.</p> <p>What kind of cake are you making? I can't wait to hear how it turns out for you! </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165207 Tue, 22 May 2012 11:22:57 +0000 chibee 165207@https://boards.hellobee.com/ <p>1. i still "flour" the parchment paper so it comes off easy - i say "flour" because when i'm lazy i just use the Pam baking spray (a great buy). i spray the whole pan first, including the sides, then put in the parchment, then spray on top very lightly one more time. i'm a little paranoid about cakes sticking to pans.</p> <p>2. cakes in round pans don't take too long to bake, so I would feel ok with leaving it covered on the counter for the duration of the baking time. </p> <p>3. always use unsalted butter in baking recipes. usually in most recipes, they will call for a certain amount of salt to be added anyway, you don't want to increase the salt in the recipe by using salted butter. no margarine substitutions! </p> <p>also, it really helps to have the butter come to room temperature before using it to make frosting. it makes a difference! </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165195 Tue, 22 May 2012 11:10:29 +0000 Mrs.Someone 165195@https://boards.hellobee.com/ <p>1. Parchment paper is a life saver. I'd still grease the edges of the pan to make it extra easy to get out, plus that way you won't have to run a knife around it and risk scratching your pan.</p> <p>2. Either way is fine, since you'll be taking the first cake out of the pan (and cooking #2) 10mins or so after it comes out of the oven.</p> <p>3. I never buy regular (salted) butter, always unsalted. That way, you can always control the salt content. If the frosting needs it, you can always add a little salt. Never margarine! It doesn't bake well, and its bad for you :) </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165191 Tue, 22 May 2012 11:02:53 +0000 MaisyMay 165191@https://boards.hellobee.com/ <p>It's not a bad idea to refridgerate the extra batter when the first layer is cooking, but you may need to bake it for a few minutes more since it will be cold. Real butter is the way to go. Also, if you want the frosting to look pretty, try to brush off any extra crumbs and do a quick crumb coat before frosting. </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165062 Tue, 22 May 2012 08:40:01 +0000 MsLipGloss 165062@https://boards.hellobee.com/ <p>Red Velvet - yummmmmm. Good luck - let us know how it turns out! </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165054 Tue, 22 May 2012 08:27:32 +0000 MrsHotDog 165054@https://boards.hellobee.com/ <p>I am making (or attempting to) red velvet cake. This most stressful part was finding a recipe. There are so many online. </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165050 Tue, 22 May 2012 08:19:14 +0000 Mrs. Pickle 165050@https://boards.hellobee.com/ <p>I made a two layer cake last night. </p> <p>1. I never used parchment paper, but you shouldn't need both.<br /> 2. Cake doesn't need to be refrigerated. I leave mine cooling on the counter on wire cooking racks.<br /> 3. I agree with the PP, real butter is definitely the way to go.</p> <p>What type of cake are you making? </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165048 Tue, 22 May 2012 08:09:37 +0000 mediagirl 165048@https://boards.hellobee.com/ <p>1. You do not have to flour the pan if you are using parchment<br /> 2. I leave it on the counter. I only refrigerate cookie dough, not sure what would happen to cake batter if you refrigerated it. </p> <p>@MrsHotDog: Yup, I agree with @mslipgloss - real butter is the way to go. If you had salted or unsalted and it asked for the other, you could make do with that. Margarine just isn't the same. You can find reasonably priced butter at Walmart and Aldi's, I've found. :) </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165035 Tue, 22 May 2012 07:42:27 +0000 MrsHotDog 165035@https://boards.hellobee.com/ <p>I want it to turn out right so I will run to the store if I don't have enough regular butter. Thanks! </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165030 Tue, 22 May 2012 07:36:26 +0000 MsLipGloss 165030@https://boards.hellobee.com/ <p>I am by no means a pro . . . but, if you can avoid it, don't substitute margarine for butter - the results with butter will be much better. (The chemical makeup of the two (butter vs. margarine) is very different, i.e., they produce different results.) I would use butter in the frosting, although if all you have is unsalted, I would use that over margarine. </p> https://boards.hellobee.com/topic/any-bakers-out-there#post-165019 Tue, 22 May 2012 07:26:16 +0000 MrsHotDog 165019@https://boards.hellobee.com/ <p>I am attempting to bake my first two layer cake grime scratch today and I have a couple questions. </p> <p>1. I read somewhere that you can cut parchment paper to line the bottom of the round cake pan to help the cake come out. If I do that, do I still flour the parchment paper like the recipe calls for?</p> <p>2. I only have one round cake pan but the recipe makes two cake pans. What do I do with the extra cake mix as the first one is cooking and cooling? Do I put it in the fridge? If I do, can I cook cook with cold cake mix for cake #2?</p> <p>3. My recipe calls for unsalted butter in the cake mix and butter for the frosting. Do I use unsalted butter in the frosting too or do I use the butter/margarine I already have in my fridge? </p> <p>Thanks so much for any help! I don't belong in the kitchen so I hope this turns out! </p>