Dear Martha: After decorating a cake, how do I transfer it to the plate I plan to present it on?
A: One approach is to assemble your cake directly on the plate or cake stand you intend to serve it on. That way you won't have to move it at all. To protect the stand from drips and smudges, slip strips of parchment under the cake around the perimeter before frosting. Once the cake has been decorated, slide out the parchment.
If, however, you use a cake turntable or buy an iced cake, you'll need to transfer the tiers. First, chill the cake until the frosting has set. Then slide two large, offset spatulas under the cake at the 8 o'clock and 4 o'clock positions, and transfer it to the serving plate. Smooth any nicks you may have created. If you plan to pipe a border of icing around the base of the cake, do so last.
Dear Martha: What method do you suggest for cleaning flat-screen computer monitors and televisions?
A: For everyday cleaning and dust removal, a gentle approach is best. Use a lint-free material, such as microfiber or flour-sack cloth. Avoid paper products, which are too abrasive. Dampen the cloth slightly with distilled or soft tap water; hard water will leave streaks on the display (if you're not sure whether your house has hard water, rough deposits on bathroom fixtures are a telltale sign). Wipe the monitor once lightly from top to bottom, back and forth.
Because these displays often possess a coating that chemicals can strip off, electronics expert Matt Whitlock, the editor of www.TechLore.com, sticks to water unless a screen is heavily smudged with fingerprints. Even soap can cause problems, because it may include harsh compounds. If water isn't doing the trick, Whitlock suggests a cleaning kit such as Klear Screen or Monster ScreenClean. Lightly spray the cloth, and then wipe the dirty area once. In addition to gentle cleaning, keep the screen pristine by not touching it. Or place a privacy filter (a film designed to render content visible only to the computer user) on its surface to provide a layer of protection.
Dear Martha: How do regular and Dutch-process cocoa powders differ?
A: Both types of cocoa powder come from cocoa beans that have been fermented, dried, roasted and pressed. The resulting cake is ground into cocoa powder. In the Dutch process, devised by a 19th-century chocolatier from the Netherlands, the beans are also treated to make them less acidic (usually with potassium carbonate), resulting in a darker powder.
