var r_text = new Array ();

r_text[0] = "Dust the cake holder or platter with a bit of confectioner sugar before placing the freshly baked cake on it, this will help keep the cake from sticking to the bottom.";

r_text[1] = "Use ingredients that are at room temperature, the butter soft but not melted or oily.";

r_text[2] = "When mixing sticky, goopy ingredients (molasses, honey, peanut butter), try spraying the measuring cups with non-stick spray first (just lightly). The ingredients will come out easier.";

r_text[3] = "You can make your own cake flour if necessary, simply add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.";

r_text[4] = "Dust nuts and fruit with flour before adding to cake batter (via Fresh Apple Cake Recipe) or try toasting nuts first. You can also just sprinkle the nuts across the top of the batter instead of mixing them in, this way the nuts will toast while the cake bakes.";

r_text[5] = "Make Bigger Cakes From Mixes: To make a bigger cake from a mix, add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.";

r_text[6] = "New cake tins should be greased and put in a moderate oven for fifteen minutes to prevent burned cake bottoms.";

r_text[7] = "When beating eggs separately for a recipe, beat whites first and add a little to yolks before beating them. Yolks thicken quicker and will not stick to dish as they do when beaten alone.";

r_text[8] = "To keep cake frosting from sticking to waxed paper, rub a small amount of butter over part of paper that covers the frosting.";

r_text[9] = "To keep chocolate cakes brown on the outside, grease pans and dust with cocoa, instead of flour.";

r_text[10] = "Do not grease for sponge, angel food or chiffon cakes. For other cakes grease the bottom of the pan only so that cakes will rise evenly.";

r_text[11] = "Use unwaxed dental floss to slice through the cake (great for the gooey or sticky cakes).";

r_text[12] = "Wrap the cut cake with a few slices of fresh apple or cubes of sugar or a slice of fresh bread set inside the cake pan (or in the open space of the cake plate). Make sure to store the cake in an airtight container or wrapped well in plastic wrap.";

r_text[13] = "For one layer cakes, turn the cake upside down before icing so that the top is perfectly flat and even. When icing two cake rounds or squares, place a layer of frosting on the top of one round, then place the other round upside down on top for a perfectly flat top.";

r_text[14] = "If icing is a bit too thin or runny, lightly dust the top of the cake with flour then spread the icing on top. This will help the icing hold to the cake.";

r_text[15] = "To help prevent a flaking or cracking frosting, add a pinch of baking soda when mixing the frosting.";

r_text[16] = "Have a bag of chocolate chips on hand? Just sit the whole bag in a bowl of very hot water, and mush the bag up every couple of minutes until all the chocolate has melted and there are no lumps. Snip the corner of the bag and squeeze out the melted chocolate directly onto the cake.";

r_text[17] = "Have two favorite frostings and can not decide which one to use on a layer cake? Try both! Spread one frosting on top of one layer, and spread the other on the bottom of the other layer (you will want to flip the bottom (up) when frosting). Then put the layers together. The middle will have a delicious two-frosting surprise :) . Can also use this technique when filling the layers with a combination of fruit and whipped cream or frosting.";

r_text[18] = "After frosting the cake, you can use a hair dryer to slightly melt the frosting. This will give the frosting a smooth, glossy look. If you prefer you can use a metal icing spatula or knife first heated by sitting in hot water, wipe dry, then use the heated knife to smooth the icing.";

r_text[19] = "First ice the cake with a thin layer of frosting, then refrigerate (covered). After an hour you can do a complete frosting job. This helps keep the crumbs at bay and your outer frosting layer should be crumb free.";

r_text[20] = "Do not attempt to ice the cake until it’s completely cool. Dust the cake lightly with a pastry brush before frosting, helps reduce crumbs in the icing.";

r_text[21] = "Cool the cakes in the pans completely before trying to remove them. Don’t cool on top of the stove where there is heat, they’re best cooled on a rack on top of the counter. Gently insert a knife between the outside of the cake and the inside of the pan. Run it along the pan to loosen things up before turning over.";

r_text[22] = "Turn the cake over on a sheet of wax paper or a cooling rack. Place a clean, thin cotton towel on top of the cake pan and using a hot steam iron, heat the bottom of the pan for a few minutes. The pan should lift off cleanly.";

r_text[23] = "Using a toothpick, wood skewer or a piece of raw spaghetti, test the cake for doneness by placing the toothpick into the middle of the cake. If it comes out clean, the cake is done.";

r_text[24] = "Preheat the oven first before starting to bake, make sure the rack is in the center of the oven (unless directed differently in the recipe) and keep pan in the center of the rack. If you’re baking more than one pan at a time, keep them at least 2? away from the walls of the oven and from each other.";

r_text[25] = "If the cake rose high and uneven in the middle when baking, you may need to slice a bit off across the top so it’s level.";

r_text[26] = "Once you’ve poured the batter in the pan, wobble the pan sideways a bit so the batter reaches up along each side (with the middle being slightly lower). As the cake bakes the middle and edges will meet and rise more evenly.";

r_text[27] = "To cut fat, try baking a cake without greasing the pans even if the recipe mentions to do so. You can just place a waxed paper liner to fit the bottom of the pan, then pour in the batter. This will also help remove the cake cleanly. For high cakes, you’ll want to still grease and flour sides of pans if specified.";

r_text[28] = "Try dusting the cake pans with a bit of the dry cake mix or cocoa (for chocolate cake) instead of flour.";

r_text[29] = "Use a paper cupcake holder, a paper towel, a piece of wax paper, the butter wrapper paper or a plastic baggy to grease the pans without messing up your hands. You could also use a pastry brush.";

r_text[30] = "Take your time creaming the butter, beat/cream for at least 5 minutes to get lots of air into the butter. Add the sugar and beat/cream really well again.";


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