Tips & Tricks

Making A Reusable Cake Board

Once while delivering a Groom’s cake, my cake board buckled and the cake cracked.  Since then, I’ve created my own sturdy reusable cake board. 

 

Here is how to make your own sturdy and reusable cake board.  I recommend using ¾ inch plywood.  The cake board should be at least 2 inches wider than the cake on all sides.  Sand off any really rough edges.  Cover with fancy foil in any color that you choose.  I like to use gold or silver because those colors go with most things.  On top of the fancy foil, cover the entire board with clear shelf paper.  The board can be cleaned with a damp cloth and reused for many cakes.

Easy To Ice

In order to make a cake easier to ice, especially if it is a very crumbly cake, you can place it in your freezer after you bake it. Ideally let it cool for several hours first to settle. Then place in the freezer over night. When you go to ice it the next morning it is easier to ice because you won’t get as many crumbs in the icing and you don’t have to put on a crumb coat first.  Once you’re done icing it, just leave it out for an hour so it will thaw out.  

An alternative is to place in the freezer for about 30 minutes, then apply a thin crumb coat, place back in freezer for about 30 minutes, then continue icing the cake.  

This approach only works with a butter based buttercream or a ganache.

 

 

Measure Everything Separately

Weigh out or measure each ingredient separately into a separate container before mixing ingredients together.  If there is a mistake with any one ingredient, all you need to do is to re-measure that one ingredient and not everything that was mixed together.  The French term for this is called “mise en place”.

How To Trim A Pork Tenderloin

Tools needed:

Cutting Board

Chef’s knife preferably

 

 

 

 

 

Place your knife blade just under the fat and with the knife blade sideways or basically parallel to the cutting board, cut off just the fat with a back and forth sawing motion.  There is usually a white membrane on the pork as well.  Place your knife blade just under the white membrane and with the knife blade basically parallel to the cutting board, cut off just the membrane.  Once you have a small piece of the membrane cut, with your other hand, hold the loose piece parallel to the cutting board and continue cutting until you have all of the membrane cut off.  You will cut off a little of meat as well, but that’s ok.  If you only cut off part of the membrane, just follow the same procedure and cut off each piece of fat and membrane. 

 

I use this method to trim a pork tenderloin for my California Grill’s Grilled Pork Tenderloin Recipe.