cake top

1. please tell me as to why my cake is not even at the top but bulges in the middle.how to get flat top.
2.what is confectioners sugar?how is it different from white sugar?
3.what is shortening?what is its substitute?
I will be very happy to recieve your reply to these questions.thanks.

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cake top

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Jan 22, 2009
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a few answers
by: stefanie from belfast

The cake bulges on the top from the rising agents in the cake mix, usually just smoothing the batter before its backed should help but I usually just trim this off once the cake is baked. This should then be turned upside down and used as the underside of the decorated cake.if there is a gap on the sides, filling it in with buttercream or marzipan usually works for me. Hope this helps a bit for you.

Confectioners sugar is powder sugar (icing sugar). This is a very fine sugar used to made royal icing, buttercream, that sort of thing. it is different from white sugar as it is not used in cake batter.

Vegetable shortening is a solid vegetable fat and is oderless, colourless and no flavour either. I'm from the uk and using American recipes, I found that there is no substitute for this, I tried butter and margerine a like and with very bad results so my advice would be to just use it where the recipe calls for it.

I hope this all helps you. happy baking.

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