I need some step-by-step instructions on start to finish from baking to assembling a two tiered cake. I'm pretty sure I've got it but I want to make sure. I need specifics on when/how long/how to, cool (in the pan or on a cooling rack? and for how long?) trim( before or after cooling completely?), freeze (how many times and for how long?), crumb coat, cover in fondant etc. thats about the longest run-on sentence ever. I hope it makes since! TIA!
There are plenty of different ways to do it. Try searching through the forums first since there are tons of threads about it. You will get different answers from everyone.
I grease my pans with a mixture of equal amounts of shortening, flour an oil.
I cool my cakes in the pan for 10 minutes and then transfer it in a rack until cool.
If I am not mistaken people have frozen theirs for months and still had a good cake. I usually just freeze mines for atleast a week before using it. Just make sure you wrap the cake with layers of plastic wrap (saran/cling wrap) and then put it in a freezer bag or wrap it in foil for bigger cakes.
Defrost it, torte, pipe a thick dam, fill and let it settle for several hours and wrap loosely with plastic wrap.
Crumbcoat, let it crust, get a damp paper towel and pat around the cake and then lay fondant.
Thats just my way of doing it. Good luck.
Everything you need to know to make, decorate and assemble stacked/tiered/layer cakes:
awesome thread Jan!! thanks so much!
And if you need to see a video, go to youtube.