As you can see, I am new to decorating. I am working on a cake for Thursday (a trial run for a quincinera cake in June to see if I can do it!!) and I call it my cake firsts. My first topsy turvy, my first WASC, my first Choc. WASC, my first caramel cake, my first time using Bettercreme, my first time using Pastry Pride and Frostin Pride, my first time using baking strips (wonderful), my first time using a heating core (would like something different), and my first time using Jem cutters (on the agenda for today). So, I think I am going to love WASC. Must tell everyone that they were right about WASC. Not sure if I am going to like the choc. WASC yet -- used the almond flavoring -- probably should have used something else. We'll see. Love the caramel cake recipe found on CC. I baked the following cakes yesterday: 2-12", 2-10", 1-9", 3-8", 1-6" plus 1-8" and 1-10" that didn't come out -- goop!! So I have a few questions if you don't mind:
1. When you have multiple pan sizes that will fit into the same oven, do you bake them together or separate? If you bake them together, how much longer do you have to bake them? Seems like they took forever and I even ended up with some crusty edges.
2. WASC instructions say to bake at 325F, but my baking charts say 350F for 35-40 min. How much longer do you have to bake at the lower temp to get the correct consistency? The WASC instructions say to not overbake. (Can you tell I am new to baking also!! )
3. I am going to cover this cake in fondant. Will Pastry Pride/Frostin Pride and Bettercreme be OK under fondant or should I only use these for filling and then use standard BC under the fondant?
4. I am doing this cake topsy turvy using bKeith's instructions. But now that I look at some of the other crooked cake instructions, I am wondering if this is a more difficult method, especially for a newbie. Anyone tried both types of instructions?
Sorry so long...thanks for your help!
Wow! Welcome to the board! That was a lot to process! I can't answer all of your questions. But I'll give a shot at a few.
If the WASC says 325, then you should cook it at 325. Cooking you cake more slowly just makes it cook more evenly.
Use an inverted flower nail instead of a heater core (I hate those things!)
Bettercream won't hold up under fondant. I think you could use it as filling, just make sure you use a good damn.
There's a really good tutorial on topsy turvy here. I've just never tried it,because I personally don't like the way they look. It shouldn't be too hard though. And lastly, There is a really good chocolate recipe here using sour cream. If you are interested, I'll find it for you.