Pt 2 Pineapple Coconut Cake, Closer Cake Prep Looks

During the planning and execution of my pineapple an coconut cake (article, video), I thought of closer looks at some parts of processes. They pertain to combo-flavor cakes using two kinds of cake mixes, preparing cake bans before pouring in batter, and squeezing more out of can frosting.

Weighing and divvying up two cake mix flavors for combination flavor

To combine two flavors, the packages need weighing first. During the pouring of each package separately into a bowl with strainer, the strainer is handy for sifting. (One reason I wanted to perform this task was to see if either of the powder included flavor bits, such as dehydrated pineapple or coconut.) Nope.

Using parchment paper and spray oil to line cake pans before pouring the batter for baking

A very traditional method for prepping pans for baking is greasing the pans, then sprinkling and tapping flour to coat it. The cake mix boxes lately seem to advocate using spray oil, and ignoring the sides. My method is using spray oil and parchment paper, spraying bare pan, then pressing paper, then spraying again. The baked cakes come out cleanly and leave nearly no residue on the pans. Makes for easy wipe and clean.

Using mixer to increase canned frosting volume and spreadability

I'd used mostly can frosting (16 ounces) for a long time. Occasionally, I do buttercream (powder sugar, butter, milk), which takes a lot more effort. It seems that one pound is skimpy, and I need to spread thinly. I thought about the "whipped" frosting that comes in a much taller can. Taller can seems to mean more frosting, right? Also, I have run across comments on the web that it's very spreadable. I'll take the leap someday. Not too wild about the weight being actually only 14 ounces.

I also ran across info that you can whip can frosting and get more volume. I tried it once before, but didn't think to do volume measurement before and after, but did notice difference. This time, I did before and after comparison, noting the frosting ended about 3/8" from the rim. After whipping, I refilled the can. The frosting reached the rim, for ~12% increase. This session might have been more fun and yielded more if I had not refrigerated the can for a few hours before the whipping. In any case, I noticed improved spreadability.

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"Pt 1 Pineapple Coconut Cake, Using Half Box of Each Flavor"

"Pt 2 Pineapple Coconut Cake, Closer Cake Prep Looks"

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