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Fondant moulding paste for cake sent through post is best used at room temperature; use a generous sifting or icing sugar when rolling it out, and always make sure the cake sent through post icing moves freely on the surface during rolling. When moulding or shaping the cake sent through post paste, use clean hands dipped into corn flour. This helps produce a smooth, glossy surface on a flat iced cake, and prevents sticking when moulding the icing into cake sent through post flowers, animals or trees. Moulded items should be made in parts and left almost to set before being assembled on the cake sent through post. Use egg white to stick the pieces of cake sent through post together. To achieve a smooth surface on butter icing, use a small palette knife dipped in hot water to prevent it sticking to the surface. Always use non-stick silicone paper (or baking parchment) to line cake sent through post baking trays before cooking the biscuit dough cut out, to ensure the shapes lift off easily and cleanly. Remember it is important, especially before starting a complicated cake sent through post decoration, to read right through the instructions carefully, then follow them step by step. In this way you will avoid finding yourself turning pages with sticky fingers to discover that you are lacking cake sent through post ingredients, short of icing or in need of another piece of equipment to complete the cake sent through post decoration!
The ingenious cake designs and decorations, from the children’s novelty cake sent through post and the cakes for special occasions, to the festive cakes for Christmas and the small cakes, are a visual delight and a pleasure to create and eat!
A few simple rules to follow for cake sent through post success are: all spoon measurements are level. All cake sent through post eggs are medium sized unless otherwise stated. Metric and imperial measures are usually calculated separately; use one set of measures only as they are not exact equivalents (meaning, if you start with metric, stick with metric!). Cooking cake sent through post times may vary slightly depending on the individual oven. Dishes should be placed in the centre of the oven unless otherwise specified. Always preheat the oven for cake sent through post to the specified temperature.
If you are using special non-stick tins for cake sent through post, follow the manufacturer’s instructions. With all other cake sent through post tins it is necessary either to grease and flour, or grease and line with greaseproof paper and grease again. Use oil, melted lard or melted margarine for greasing. If you wish to use non-stick silicone paper, there is no need to grease the paper.
Use a cake sent through post base lining in a round or square tin to prevent the cake bottom falling out or sticking; best used on sponge or sandwich mixtures and lightly fruited cakes, but not for rich cakes. Cut a single piece of greaseproof paper to fit the bottom of the cake sent through post tin. First grease the inside of the tin completely, then position the paper in the base and grease again. For rich cake sent through post mixtures, which require long cooking times, you should use double lining of greaseproof paper and line both the sides and the base of the deep round cake sent through post tin. With the richer fruit cakes, tie two or three thicknesses of brown paper or newspaper around the outside of the tin as an added protection against overcooking the outside of the cake sent through post.