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I made cake with frosting for the first time, and while it tasted good, I did make a few mistakes and here’s all about it.
When you are doubling the recipe, make sure to double each and every ingredient.
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The time gets doubled if you’re adding the entire doubled-up batter in a single baking dish, as deeper batter take double the time.
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Every oven is different while you should follow the recipe, you must keep an eye on the over, as it might burn the cake.
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You have to let the cake cool down completely and chill, before starting to add icing, or it will melt.
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While whipping the cream, you have to chill it overnight, otherwise it will not form the consistency you want.
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If you want stiff peaks, you need to whip longer. This is something I didn’t do, which resulted in runnier consistency.
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Make sure to shower your cake with simple syrup to lock the moisture in your cake.
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