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CAKE RING

From: Magdeline
Date: 13 Oct 2002
Time: 05:33:27
Remote Name: 203.124.2.59

Comments

I have problem getting a smooth finish to the sides of the cake. I recently purchased a stainless steel cake ring and use it to frost the cake with fresh cream. Left in the fridge for 30 mins. When I remove the ring, the cream has a greyish tint and it makes the cake look awful. I believe oxidisaton took place. How does this happen? How can I prevent this from recurring again?

Last changed: June 03, 2007