Keep Your Cakes “Light”

Are you planning to make  Valentine’s Day cake and have dark cake pans that seem to make the outside of your layer cakes darker than you would like?We’ve got a solution for that!  This seems so simple and yet by all accounts makes a BIG difference when you re baking a white or yellow cake that you want to stay light in color but still be done.

According to the most recent issue of Cook’s Illustrated magazine, if you wrap the outside of your cake pans in aluminum foil you can solve the problem of dark edges on your cake.  Apparently dark colored pans absorb heat more efficiently which cause the browning to take place early in cooking process.  If you wrap the outside of your pans with foil, you change the rate at which the heat from your oven is absorbed and stop the cakes from browning too quickly.

Though we’ve not tried it out we think the same may be true for cookie sheets.  If yours is dark in color try lining it with aluminum foil as well and see if your cookies stay lighter.

Cake and cookies?….and Valentine’s Day yummy treats?….Sounds like a recipe for love, joy and abundant living to us!