Cody Rasmussen
March 02, 2017 04:30 PM

Imagine a fabulous dinner party is underway, and the elaborate homemade cake comes out stuck to the pan. Fret not—Candace Nelson, pastry chef and founder of celebrity favorite Sprinkles Cupcakes, is here to help.

The dessert expert has had her share of unexpected kitchen disasters, and is sharing her best tips to avoiding a last-minute emergency bakery run on the new site The Reset. Founded by entrepreneur Maria Peevey, The Reset celebrates women, offering everything from expert baking tips to must-read book suggestions.

As Nelson says, “…there are a million creative fixes for that not-so-perfect cake of yours. I promise none of your guests will even know the difference!” With that in mind, check out some of her foolproof cake rescues below.

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Your Cake Stayed in The Oven Too Long

“Take a long serrated knife and, using a back and forth sawing motion, cut off the brown parts from the top, bottom and sides of the cake. An over-baked caked usually means a dry cake, so make up some simple syrup and brush it on top of the cake with a pastry brush to infuse moisture without any additional flavor.”

Your Cake is Stuck to the Pan

“Make sure your cake has cooled completely. Then use a small paring knife or offset spatula and run it around the perimeter of the cake to loosen it from the pan. Flip the pan upside down and tap gently on the bottom surface. If the cake still won’t budge, put it in the freezer to cool. A cold cake will contract and be easier to remove from the pan.”

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Your Cake is Dense

“Make a note not to use that recipe in the future. Ha! For now, cut your cake layers in half using a long serrated knife with a back and forth sawing motion. Your two-layer cake will be a four-layer cake. With the thinner layers and more generous frosting to cake ratio, your cake will magically taste lighter.”

For more exclusive cooking tips and recipes, follow People Food on Facebook.

Most importantly, perhaps, is to neve panic. After all, as Nelson says: “…the best thing about cake (and, well, dessert in general) is that, regardless of how it looks, it always tastes great. How could it not when you are working with ingredients like butter, cream, chocolate and sugar?”

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