| Author |
Message |
Ecope
Newbie
Joined: Jul 18, 2008
Posts: 18
|
 Posted:
Sat Aug 30, 2008 2:12 pm |
  |
So I posted on the forum a few days ago asking for help on my first sheet cake. Everyone had such awesome ideas, which I'm incredibly grateful for.
I know some people choose to not torte their sheet cakes and just make a single layer without filling. However, the hubby asked for a cake with filling, and rather than torting the cake, I made 2 sheet cakes to layer on top of each other. It was fairy easy for me to move the first cake on to the board, however, when it came to moving the top to cover the filling) that's when problems happened. The cake totally slid off, and now has cracks! I got it on top by kinda pushing it... Can anyone tell me how I can maybe prevent this from happening again, or perhaps how you move a cake? This is the first time i've ever done a cake bigger than the 8 in. in class. I'm soo frustrated!!
Thanks everyone! |
|
|
   |
 |
|
|
|
hamie
Regular Member
Joined: Oct 09, 2005
Posts: 196
Location: Fort Worth, Texas
Birthday: May 04
|
| Posted:
Sat Aug 30, 2008 2:20 pm |
|
I put the cake on a cookie sheet, I can then just slide it right off onto the bottom layer.
Hamie |
|
|
 |
|
|
k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1302
Location: Memphis 10 C
|
| Posted:
Sat Aug 30, 2008 2:27 pm |
|
So yeah like on a cookie sheet or a cardboard and slide one edge off onto the bottom layer and line it up and quickly pull out the cookie sheet.
Don't dawdle doing it--line it up well and do it with confidence. No worries. |
|
|
  |
|
|
angelcakes5
Frequent Member
Joined: Jul 07, 2006
Posts: 258
Location: Western NY
Birthday: Apr 28
|
| Posted:
Sat Aug 30, 2008 2:28 pm |
|
I agree with Hamie thats how I do it. Instead of a cookie sheet you can also use a large cake board. |
|
|
|
|
|
PattyT
Frequent Member
Joined: Sep 30, 2007
Posts: 250
Location: South Jersey / Philadelphia
|
| Posted:
Sat Aug 30, 2008 2:36 pm |
|
I agree with all the rest. I use the flat cookie sheets withOUT all four sides - just the little angle on one or two sides.
Like you, I bake the cakes in thinner sheets (10 x 15 jelly roll pan) then stack up and fill the layers as needed. Most times I cut them into other shapes but have done a couple full size.
k8memphis is right - confidence is key! |
|
|
|
|
|
gabbenmom
Frequent Member
Joined: Jul 20, 2006
Posts: 403
|
| Posted:
Sat Aug 30, 2008 2:43 pm |
|
When I use a cake board, I cover it with waxed paper or foil first. It helps slide the cake on and off a little bit better. Otherwise, ditto on what everyone else said!!!
You will get it! If it isn't perfect, you can always trim the edges. |
|
|
|
|
|
hammer1
Regular Member
Joined: Jul 21, 2008
Posts: 143
Location: Ohio
|
| Posted:
Sat Aug 30, 2008 2:43 pm |
|
first were your cakes level or domed?
You can also freeze the layers slightly.
the cardboard is the way to go and don't rush, sometimes having a helper also helps.
good luck. |
|
|
|
|
|
hammer1
Regular Member
Joined: Jul 21, 2008
Posts: 143
Location: Ohio
|
| Posted:
Sat Aug 30, 2008 2:44 pm |
|
first were your cakes level or domed?
You can also freeze the layers slightly.
the cardboard is the way to go and don't rush, sometimes having a helper also helps.
good luck. |
|
|
|
|
|
martmarg
Regular Member
Joined: Jun 03, 2007
Posts: 149
Location: Midland, TX
Birthday: Jul 27
|
| Posted:
Sat Aug 30, 2008 2:48 pm |
|
ditto what everyone else said. , but I use one of those bendable, flexible plastic cutting boards. They usually come 2 in a pack . Walmart has them, but I bought mine at the Dollar tree store. They slide off really easy. |
|
|
|
|
|
indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15102
Location: Indianapolis IN
|
| Posted:
Sat Aug 30, 2008 3:00 pm |
|
| hammer1 wrote: | first were your cakes level or domed?
You can also freeze the layers slightly.
the cardboard is the way to go and don't rush, sometimes having a helper also helps.
good luck. |
Ditto on what hammer1 said. Level cakes, slightly frozen, using cardboard.
I can't tell you the YEARS I spent actually FLIPPING big sheets and 16" rounds onto the bottom layer before a dear friend said, "look, debi ... stop doing it the hard way ....!"  (However ... I DID get pretty good at flippin' those big things!  ) |
|
|
 |
|
|
Bossy
Frequent Member
Joined: Apr 21, 2005
Posts: 240
Location: DeLand , FL
|
| Posted:
Sat Aug 30, 2008 3:02 pm |
|
All great ideas! I also use the flexible palstic cutting boards. They work great for drying and moving gumpaste/fondant also. |
|
|
|
|
|
plbennett_8
Forum Addict
Joined: Aug 05, 2007
Posts: 743
Location: Louisiana
Birthday: Aug 24
|
| Posted:
Sat Aug 30, 2008 10:40 pm |
|
Spray the cookie sheet with a little Pam to make it slide easier... Good idea on chilling it too.  |
|
|
|
|
|
Ecope
Newbie
Joined: Jul 18, 2008
Posts: 18
|
| Posted:
Sat Aug 30, 2008 11:16 pm |
|
Thanks everyone for all your advice! I know that I wasn't very confident moving the top layer. My first sheet cake is definitely proving a challenge. I've had such a hard time with this that I've been frustrated with it all day!!
I definitely hope it gets better after this. |
|
|
|
|
|
mandm78
Junior Member
Joined: Jul 23, 2006
Posts: 39
|
| Posted:
Sat Aug 30, 2008 11:41 pm |
|
I discovered using round pizza cooking pans by accident. I was making 14" pizzas at my church kitchen a while back and they use the actual pizza sheet pans with alot of holes all around to cook them. It provides air to circulate under the dough and brown the crust and there is no lip. I happened to also be making a small wedding cake in the other oven and thought why not use these to not only cool the cakes on since they have holes for circulation, but use it to slide in between the cakes when I torte them. Worked like a charm!!! They're sturdy, large and all I need to do is give a quick spray. And they're pretty inexpensive. Use them on all sizes/shapes of cakes and they slide right off. I bought mine at a restaurant supply shop. I think i've seen them at Sam's too. |
|
|
|
|
|
Cake_Princess
Forum SuperStar!
Joined: Nov 01, 2004
Posts: 2122
|
| Posted:
Sat Aug 30, 2008 11:55 pm |
|
Also sometimes if our cake is a bit sticky it helps to sprinkle the cake board with icing sugar so it slides off easier. |
|
|
|
|
|
|
|
