Removing Cake from Pan
Remove cake from oven and run a butter knife along the inside edge of the pan. Set your timer for 10 minutes. When the timer reaches 10 minutes, place a wire rack on the top of the cake pan (optional) and invert your pan. I usually pound on the bottom of the pan as well. Cake should release. For extra protection, try cutting a circle of parchment paper to place in bottom of pan (not recommended for bundt cake pans).
Cool Kitchen for Pastries
When making turnovers pastry, always make sure your kitchen is cool. The pastry is layered with butter and folded many times. In a warm kitchen the butter will become too soft and tear the pastry.
Simple Syrup Keeps Cakes Moist
To maintain a moist cake, lightly brush cake sides and top with a simple syrup. To make a simple syrup, simmer 1/4 cup sugar and 1/4 cup water. Do not boil.
A crumb coat is a thin coat of frosting on the cake. This coat of frosting gathers all the crumbs into a frosting layer. After making the crumb coat, place the cake in the freezer. Place final coat of frosting on cake after crumb coat has set up.
Pouring Chocolate on Bonbons
1. Set out bonbon paper cups, preferably in a cupcake pan made for bonbon sized paper cups (for sturdiness).
2. Pour chocolate in each cup.
3. Place your bonbon center into the middle of each bonbon cup of chocolate.
4. Pour chocolate to cover tops of bonbons.