First Tier Cake

Decorating By hsswoosh Updated 10 Dec 2013 , 6:10am by nolansmadrr

hsswoosh Posted 4 Jun 2008 , 12:13am
post #1 of 27

What would be the best approach on my first tiered cake? Like the process and steps and etc? Maybe recipes that hold up the best also!

26 replies
JanH Posted 4 Jun 2008 , 4:55am
post #2 of 27

You can bake and freeze the layers now to make the assembly and decorating process less stressful.

Most frostings can also be made in advance. (American b/c's don't usually require refrigeration while stored.)

Fill and crumb coat or frost cake layers. Allow to settle. Spend next day assembling tiers and decorating.

How to make and decorate with MMF:

http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html

MMF tips:

http://forum.cakecentral.com/cake-decorating-ftopict-101181-.html

How to cover your cake in fondant:

http://www.cakecentral.com/article22-How-To-Cover-Your-Cake-in-Fondant.html

http://www.pastrywiz.com/wedding/wedding19.htm

Fondant useage charts:

http://whatscookingamerica.net/PegW/CoveringFondantQA.htm
(Scroll down.)

Pettinice chart using size of cake & thickness of fondant:

http://www.pettinice.com/

Satin Ice:

http://www.satinfinefoods.com/ordering.shtml
(Info provided by MichelleM77.)

Most complete chart:

http://tinyurl.com/2dslk5
(Page 6.)

How much sleeved pastry filling to use by cake size:

http://tinyurl.com/2gay6n

http://forum.cakecentral.com/cake-decorating-ftopict-562527.html

Sleeved pastry fillings:

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798

http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Pastry_Filling/pastry_fillings.htm

How to stack/tier cakes:

http://tinyurl.com/y22z72
(Has complete and accurate directions.)

More on SPS:

http://forum.cakecentral.com/cake-decorating-ftopict-561846-.html
(See Leahs post.)

(Illustrated) How to cut level dowels by indydebi:

http://forum.cakecentral.com/cake-decorating-ftopict-434013-.html

Wilton's tiered cake help links:

http://www.wilton.com/wedding/makecake/index.cfm

How to prevent bulging layers:

http://forum.cakecentral.com/cake-decorating-ftopict-33188-.html

Faux Fondant (Viva paper towel method):

http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html

Melvira (foam roller method):

http://forum.cakecentral.com/cake-decorating-ftopict-47753-.html

How to professionally ice a cake:

http://forum.cakecentral.com/cake-decorating-ftopict-82411-.html

All four Wilton cake preparation and servings charts:
(Gives batter requirements by pan size, as well as recommended baking temps. and times and much more.)

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

Also recommend using the bake-even strips and flower nails/heating cores in cakes 10" diameter or more, and 3" deep pans.

Nail/Heating Core Threads:

http://forum.cakecentral.com/cake-decorating-ftopict-46493-.html

http://forum.cakecentral.com/cake-decorating-ftopict-41351-.html

Make Your Own Cake/Pan Release:

http://forum.cakecentral.com/cake-decorating-ftopict-54367-.html

The WASC cake is a doctored cake mix recipe that is very moist and tasty and very reliable.

Heres' the expanded flavors recipe:

http://tinyurl.com/2cu8s4
(Using DH white cake mixes, a full recipe makes a tad over 14 cups of batter.)

Original WASC cake recipe by kakeladi:

http://forum.cakecentral.com/cake-decorating-ftopict-584319-.html

Another WASC chocolate variation:

http://forum.cakecentral.com/cake-decorating-ftopict-587744-.html

My favorite b/c is cakemanOH's hi-ratio Brite White recipe:
(Lost my source for icing base, but puzzlegut makes it without all the time.)

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

Sugarshack's hi-ratio icing recipe and Tips:

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

Everything you ever wanted to know about hi-ratio shortening:

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

Popular Crisco based b/c recipes:

http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

Fondant and MMF recipes:

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=&cat_id=60&x=31&y=4

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=mmf&cat_id=-1&x=30&y=7

Illustrated how-to on cutting neat slices of tiered cake:
(Indydebi's method is so much better and easier than Wilton's.)

http://cateritsimple.com/_wsn/page19.html

HTH

pinkbeesugar Posted 4 Jun 2008 , 7:59pm
post #3 of 27

JanH - you are a lifesaver. I read this post and you have answered so many questions that I had. Really thank you. I am making my first wedding cake this week and needed some help icon_smile.gif

JanH Posted 4 Jun 2008 , 8:31pm
post #4 of 27

pinkbeesugar, you're very welcome, it was my pleasure to help. icon_biggrin.gif

Look forward to seeing pics of your wedding cake. thumbs_up.gif

eyeofhorus Posted 4 Jun 2008 , 11:51pm
post #5 of 27

janh.....she answered your question ,then some. she set you right up.
good luck!!!!

LaurynBrook Posted 4 Jun 2008 , 11:54pm
post #6 of 27

JanH you are awesome! That's the kind of help us newbies dream of!

JanH Posted 5 Jun 2008 , 12:26am
post #7 of 27

Thanks so much for the positive feedback. icon_biggrin.gif

If you have any questions, just post; CC addicts are online 24/7. tapedshut.gificon_lol.gif

pinkbeesugar Posted 5 Jun 2008 , 1:33am
post #8 of 27

JanH - omg, I am so frustrated, I just made the WASC cake, two 10'' layers, with cake release rec. I found here....and i couldn't get the cake to release, it basically fell apart at the bottom, it wouldn't release from the sides!!! I have no time to make a new one, so the bottom layer will have a four inch spot held by icing. What am i doing so wrong. I can never get a cake out of the pan. any ideas are so much appriciated icon_cry.gif

LaurynBrook Posted 5 Jun 2008 , 1:51am
post #9 of 27
Quote:
Originally Posted by pinkbeesugar

JanH - omg, I am so frustrated, I just made the WASC cake, two 10'' layers, with cake release rec. I found here....and i couldn't get the cake to release, it basically fell apart at the bottom, it wouldn't release from the sides!!! I have no time to make a new one, so the bottom layer will have a four inch spot held by icing. What am i doing so wrong. I can never get a cake out of the pan. any ideas are so much appriciated icon_cry.gif




Honey my pans are sprayed so thick with pam that you can't even tell that they are sliver anymore. I very rarely have problems with my cake releasing. It's usually the recipes that are really dense that I have trouble with, but it's only in the center of the bottom. A nice little cone sticks to the bottom. Luckly it comes out so perfectly I can just put in a little icing and plug the cone back in. I don't use the cake release or anything like that. Just good ol spray, the cheaper the better.

JanH Posted 5 Jun 2008 , 2:01am
post #10 of 27

How long do you cool your cakes in the pan before turning them out?

It's best to turn your cakes out after no more than 10-15 mins., so that they're firm enough not to crack, but warm enough so that the pan grease doesn't firm up (and act like glue). icon_smile.gif

You also have the option of lining your cake pan/s with greased parchment paper (this will prevent your torn bottoms).

HTH

P.S. To prevent your cooling cake layers from cracking, be sure to flip again so that the "domed" side is "up".

pinkbeesugar Posted 5 Jun 2008 , 12:38pm
post #11 of 27

thanks, I will try more cake release next time, but it actually stuck to the sides. the bottom actually was perfect, i couldn't get the sides to release, i think i'll give it a go again tonight. still have two more layers to this cake.

should i let them cool on the rack for ten min, then turn them over to release? let them sit dome side down til they release on their own?

leah_s Posted 5 Jun 2008 , 12:44pm
post #12 of 27

You can always run a thin knife or spatula between the cake and the side of the pan to loosen it up.

pinkbeesugar Posted 5 Jun 2008 , 12:50pm
post #13 of 27

I tried the knife and I actually think thats how i did the damage. I am still so new to this, that I rush thru my mind things to do, and odds are my knife was to thick.

I am sure that once I start assembley, I can cover the few mishaps on the cake, just had such high hopes it would release.

Should I use a flower nail in the bottom of my pans? More cake release?

leah_s Posted 5 Jun 2008 , 2:11pm
post #14 of 27

I have never used a flower nail on any size cake. And I paint on quite a bit of pan grease with a pastry brush.

missmeg Posted 5 Jun 2008 , 2:20pm
post #15 of 27
Quote:
Originally Posted by pinkbeesugar

JanH - omg, I am so frustrated, I just made the WASC cake, two 10'' layers, with cake release rec. I found here....and i couldn't get the cake to release, it basically fell apart at the bottom, it wouldn't release from the sides!!! I have no time to make a new one, so the bottom layer will have a four inch spot held by icing. What am i doing so wrong. I can never get a cake out of the pan. any ideas are so much appriciated icon_cry.gif



My solution to this is parchment paper on the bottom of the pan. I cut the circle to fit, use the cake release on the sides ONLY (I run a 1/2 inch around the bottom to ensure full coverage). Pour my batter and bake.

I leave the cake in the pan for only about 5 minutes before running an icing spatula around the sides, then flip CAREFULLY. If there is any pulling, I flip back into the pan and determine what the problem is before flipping again.

I use flower nails for any cakes 10" or over, and always for my 3" tall 8" round.

pinkbeesugar Posted 5 Jun 2008 , 2:26pm
post #16 of 27

missmeg - thank you. funny, but the icing spatula never occured to me. I get so head first into this, its sometimes overwhelming.

thanks again. icicng spatula is it. with lots of grease icon_smile.gif

missmeg Posted 5 Jun 2008 , 2:32pm
post #17 of 27
MaryAnnPriest Posted 22 Jun 2008 , 5:42pm
post #18 of 27

Missmeg - Newbie question, but when you use the nail flower in your 10" or over cakes, are you just setting it in the center of the pan flat end down, pouring the cake mix in & then pull out the other side when the cake is finished?

raquel1 Posted 24 Jun 2008 , 4:24am
post #19 of 27
Quote:
Originally Posted by MaryAnnPriest

Missmeg - Newbie question, but when you use the nail flower in your 10" or over cakes, are you just setting it in the center of the pan flat end down, pouring the cake mix in & then pull out the other side when the cake is finished?



That's exactly how you do it, and be sure to also spray the flower nail with with cake release or whatever you use for this purpose.
I'm so glad I saw this thread, it is full of great info, thanks JanH icon_biggrin.gif

diane Posted 24 Jun 2008 , 4:29am
post #20 of 27

jahh...i think that info should be put in a folder all its own so anyone can get quick access to it! icon_lol.gificon_lol.gifthumbs_up.gifthumbs_up.gif

i saved all that great info! icon_wink.gif
thanks for posting and saving us all a ton of time searching!! thumbs_up.gifthumbs_up.gif

aswartzw Posted 24 Jun 2008 , 12:55pm
post #21 of 27

I would have issues with my cakes sticking to the sides of the pan until I began greasing and flouring the bottom of the pan and the sides. Now I never even use a knife to get the cake out.

milissasmom Posted 25 Jun 2008 , 5:08am
post #22 of 27

I line the bottom with parchment every single time, grease my sides with unsalted butter or Pam for baking. Mine pull away very nicely from the sides and I never use a knife. I have found that sometimes, slightly UNDERBAKING a cake can cause it to stick too so I guess it is just trial and error. Good luck figuring out the method that works for you!!!

missmeg Posted 1 Jul 2008 , 1:40pm
post #23 of 27
Quote:
Originally Posted by MaryAnnPriest

Missmeg - Newbie question, but when you use the nail flower in your 10" or over cakes, are you just setting it in the center of the pan flat end down, pouring the cake mix in & then pull out the other side when the cake is finished?



Sorry I didn't see this earlier - I was on vacation.

I use parchment paper on the bottom of my pans, so I poke the flower nail up through the middle of the paper, coat it with cake release, and place in the bottom of the cake pan. Works like a charm thumbs_up.gif .

ArtieTs Posted 5 Jul 2008 , 5:54pm
post #24 of 27

I've found that parchment paper works really well, but if you dont have that what has been working for me latley is to grease my pans with a heavy coating of shortening & dust with a combo of flour & either granulated or turbinado sugar. Don't ask me why I had turbinado sugar but I did & it worked icon_biggrin.gif. For chocolate cakes I always mostly sugar with very little flour to prevent the dusty chocolate cake look. Hopefully this helps & it may be the kind of pans you have as well. I have really good ones from a restraunt supply & I have an el cheapo from a thrift store that at 1st sight looks good but the metal is really thin & everything sticks to it unless I use paper in it.

farmom3 Posted 28 Jul 2008 , 3:54pm
post #25 of 27

Thanks a lot for this information

conchita Posted 4 Apr 2009 , 10:19pm
post #26 of 27

thanks this is so helpful

Quote:
Originally Posted by JanH

You can bake and freeze the layers now to make the assembly and decorating process less stressful.

Most frostings can also be made in advance. (American b/c's don't usually require refrigeration while stored.)

Fill and crumb coat or frost cake layers. Allow to settle. Spend next day assembling tiers and decorating.

How to make and decorate with MMF:

http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html

MMF tips:

http://forum.cakecentral.com/cake-decorating-ftopict-101181-.html

How to cover your cake in fondant:

http://www.cakecentral.com/article22-How-To-Cover-Your-Cake-in-Fondant.html

http://www.pastrywiz.com/wedding/wedding19.htm

Fondant useage charts:

http://whatscookingamerica.net/PegW/CoveringFondantQA.htm
(Scroll down.)

Pettinice chart using size of cake & thickness of fondant:

http://www.pettinice.com/

:

http://www.satinfinefoods.com/ordering.shtml
(Info provided by MichelleM77.)

Most complete chart:

http://tinyurl.com/2dslk5
(Page 6.)

How much sleeved pastry filling to use by cake size:

http://tinyurl.com/2gay6n

http://forum.cakecentral.com/cake-decorating-ftopict-562527.html

Sleeved pastry fillings:

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798

http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Pastry_Filling/pastry_fillings.htm

How to stack/tier cakes:

http://tinyurl.com/y22z72
(Has complete and accurate directions.)

More on SPS:

http://forum.cakecentral.com/cake-decorating-ftopict-561846-.html
(See Leahs post.)

(Illustrated) How to cut level dowels by indydebi:

http://forum.cakecentral.com/cake-decorating-ftopict-434013-.html

Wilton's tiered cake help links:

http://www.wilton.com/wedding/makecake/index.cfm

How to prevent bulging layers:

http://forum.cakecentral.com/cake-decorating-ftopict-33188-.html

Faux Fondant (Viva paper towel method):

http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html

Melvira (foam roller method):

http://forum.cakecentral.com/cake-decorating-ftopict-47753-.html

How to professionally ice a cake:

http://forum.cakecentral.com/cake-decorating-ftopict-82411-.html

All four Wilton cake preparation and servings charts:
(Gives batter requirements by pan size, as well as recommended baking temps. and times and much more.)

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

Also recommend using the bake-even strips and flower nails/heating cores in cakes 10" diameter or more, and 3" deep pans.

Nail/Heating Core Threads:

http://forum.cakecentral.com/cake-decorating-ftopict-46493-.html

http://forum.cakecentral.com/cake-decorating-ftopict-41351-.html

Make Your Own Cake/Pan Release:

http://forum.cakecentral.com/cake-decorating-ftopict-54367-.html

The WASC cake is a doctored cake mix recipe that is very moist and tasty and very reliable.

Heres' the expanded flavors recipe:

http://tinyurl.com/2cu8s4
(Using DH white cake mixes, a full recipe makes a tad over 14 cups of batter.)

Original WASC cake recipe by kakeladi:

http://forum.cakecentral.com/cake-decorating-ftopict-584319-.html

Another WASC chocolate variation:

http://forum.cakecentral.com/cake-decorating-ftopict-587744-.html

My favorite b/c is cakemanOH's hi-ratio Brite White recipe:
(Lost my source for icing base, but puzzlegut makes it without all the time.)

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

Sugarshack's hi-ratio icing recipe and Tips:

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

Everything you ever wanted to know about hi-ratio shortening:

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

Popular Crisco based b/c recipes:

http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

Fondant and MMF recipes:

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=&cat_id=60&x=31&y=4

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=mmf&cat_id=-1&x=30&y=7

Illustrated how-to on cutting neat slices of tiered cake:
(Indydebi's method is so much better and easier than Wilton's.)

http://cateritsimple.com/_wsn/page19.html

HTH


nolansmadrr Posted 10 Dec 2013 , 6:10am
post #27 of 27

wow...five years after this posting and I am making my first tiered cake. thanks so much for your help!

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