My newest "trick"

Decorating By leah_s Updated 6 Apr 2015 , 4:37pm by craftybanana2

jewordsoflife Posted 5 Sep 2011 , 2:31am
post #121 of 194
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.




thumbs_up.gif

tarabara Posted 5 Sep 2011 , 3:56am
post #122 of 194
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.




Thank you!!!

newbie072 Posted 26 Jan 2012 , 7:29am
post #123 of 194
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.




Hi Leah_s
I am very new to this site and also a beginner in cake decorating. I myself also have the same problem about the cake bulging on the side.
My question: After the cake is cooled, torted and been in the freezer, when you take the cake out of the freezer and when you fill and re wrap and weight the top with a ceramic tile, Do you let and sit the cake in a room temperature or in the freezer fo it settle? Please help, I truly really appreciate it and thank you in advance. I'm so sorry to bother you for me asking this question.

leah_s Posted 26 Jan 2012 , 1:06pm
post #124 of 194

Settling MUST occur at room temp. If the cake and filling are frozen, how could they settle? They would both be solid and unyielding.

newbie072 Posted 26 Jan 2012 , 3:00pm
post #125 of 194

Thank you soooo much leah_s and thank you for sharing your tricks icon_smile.gif

newbie072 Posted 2 Feb 2012 , 3:39am
post #126 of 194
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.





Hi leah_s,
I'm sorry to bother you for another question. I have a cake that is due this coming saturday, and I can't wait and looking forward to try your "trick" icon_smile.gif My question;
1. When taking them out of the freezer, do you thaw the cake in room temperature or in the refrigerator? I'm not really sure about this if I should thaw it in room temp. or in the fridge.
The cakes will be filled with whipped raspberry and vanilla cream cheese buttercream.

2. Can I refrigerate the cakes after they have been filled and iced in buttercream before I deliver them the next day? I am sooo confused about this, because cake decorator say different things and most of them say they dont refrigerate their cake.

Thank you in advacne.

Rosie2 Posted 27 Feb 2012 , 7:16pm
post #127 of 194

Awesome thread, thank you!!!

mbranko24 Posted 28 Feb 2012 , 5:21pm
post #128 of 194
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.




Thank you so much for putting this together!

I am a beginner who is making a cake this week with cream cheese filling and frosting and then covering with fondant. Since you can't keep the cake out overnight to rest and settle, how would you go about using this technique?

Debbye27 Posted 28 Feb 2012 , 5:37pm
post #129 of 194

thanks!

sing Posted 28 Feb 2012 , 6:03pm
post #130 of 194

Thank-you for this thread!

RVCupcake Posted 29 Apr 2012 , 4:52pm
post #131 of 194

So if we place the tile on top of the filled layers, wouldn't the filling still come out from the side due to the weight of the tile?
Just wondering....

unctoothlady Posted 1 May 2012 , 12:00pm
post #132 of 194

I hate having to wait overnight to decorate. Totally using this method with my next cake! Thanks!

leah_s Posted 1 May 2012 , 3:25pm
post #133 of 194

[quote="RVCupcake"]So if we place the tile on top of the filled layers, wouldn't the filling still come out from the side due to the weight of the tile?
Just wondering....[/quote]

The filling will only smoosh out the sides if you've overfilled the cake.

And for those using cream cheese frosting/filling that must be refrigerated, stop. Just stop. How do you know your customers won't leave the cake out at room temp and let it start to spoil before they eat it?

At least Earlene has a room stable cream cheese frosting recipe on her website. Please use that.

PS Google Earlene Moore

SamaritanSweets Posted 1 May 2012 , 6:38pm
post #134 of 194

Such great tips and reminders! Thanks!

SamaritanSweets Posted 1 May 2012 , 6:38pm
post #135 of 194

Such great tips and reminders! Thanks!

K1976 Posted 9 May 2012 , 10:33pm
post #136 of 194

THANKS Leah!

fcakes Posted 22 Jun 2012 , 12:18pm
post #137 of 194

This is a great thread!! I am filling some cakes today, for delivery tomorrow, but I don't have a tile to use on top.

Can I use the same size cake pan and put some weight in the pan? How much weight can I put so it settles the cake and doesn't squish it?

I'm making 8/6/4 tiers.

Thanks!!!

Wild4cupcakes Posted 12 Nov 2012 , 4:24am
post #138 of 194

Rylan and someone else mention using ganache - can you please share this tip or point me to a previous thread.  Thanks.  I have my first 4 tier wedding cake to make and I'm SCARED of fondant bulge - too bad they don't make Spanx for cake!

remnant3333 Posted 21 Nov 2012 , 6:23pm
post #139 of 194

Just one more question, please

Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.

 

On item number 3 if you torte the cakes do you wrap each layer individually then stack them on top of each other in the freezer so when you take them out of freezer you won't have all the torted layers stuck together since they would be frozen, right?

remnant3333 Posted 21 Nov 2012 , 6:35pm
post #140 of 194

Leah, Thank you for your expertise in helping all of us who are trying to learn!!!  Just one more question, please.  On item 3 when you torte or cut your cakes into layers, do you wrap each layer individually then stack on top of each other and freeze so torted layers will not be stuck to each other when taking out of freezer? Then  we should continue with step 4 (filling) etc.

Thanks for your wonderful advice!!! I don't know what we would do without you!!!!

 

Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.

leah_s Posted 23 Nov 2012 , 8:49am
post #141 of 194

AI sort of weave the plastic wrap between the layers and then wrap the endof the stack of layers. You do need some plastic wrap between the layers so they don't stick together.

mommachris Posted 23 Nov 2012 , 5:27pm
post #142 of 194

I was having the same issue with fruit filling. Thanks for sharing this. :)

mommachris
 

ginger6361 Posted 27 Nov 2012 , 11:37pm
post #143 of 194

does the filling get all pushed out when doing this?

LibertysCakes Posted 17 Jan 2013 , 7:46am
post #144 of 194

ASimply put ....you are AWESOME!! Thank you thank you thank you !!!

bliesner71 Posted 13 May 2013 , 5:13am
post #145 of 194

What does the tile weigh in relation to the cake? If the cake is larger than 12 x12 then what do you do? Do you think that a cutting board would work?

Marielijah Posted 24 May 2013 , 5:10pm
post #146 of 194

Tell me about your Agby please... do you like it better than the ones by Wilton and Fat Daddio?  Was it worth the price?  Is it easy to use?

kazita Posted 24 May 2013 , 5:42pm
post #147 of 194

AI know that you're asking leah about her agbay and she'll probably reply....I don't own one but have heard nothing but good about them . I've read on here of so many people wanting to own one. Here's there website they have a video of a lady using it. Only complaint I've read about it other than the cost of course is that it works so good that you only get to use it for a minute.

www.agbayproducts.com

Marielijah Posted 24 May 2013 , 8:47pm
post #148 of 194
Quote:
Originally Posted by kazita 

I know that you're asking leah about her agbay and she'll probably reply....I don't own one but have heard nothing but good about them . I've read on here of so many people wanting to own one. Here's there website they have a video of a lady using it. Only complaint I've read about it other than the cost of course is that it works so good that you only get to use it for a minute.

www.agbayproducts.com

Thank you for your reply.  I appreciate it.  I just ordered one online and should be getting it in a few days.  I can't wait.

kazita Posted 24 May 2013 , 10:16pm
post #149 of 194

A

Original message sent by Marielijah

Thank you for your reply.  I appreciate it.  I just ordered one online and should be getting it in a few days.  I can't wait.

Oh man I'm jealous!

leah_s Posted 25 May 2013 , 6:41pm
post #150 of 194
Quote:
Originally Posted by Marielijah 

Tell me about your Agby please... do you like it better than the ones by Wilton and Fat Daddio?  Was it worth the price?  Is it easy to use?

Wilton makes a cake leveler in name only.  It's garbage.  I don't have a Fat Daddios but reviews are mixed, and I don't like their cake pans. The Agbay is the gold standard of cake levelers.  Once you own one, you'll wonder how you caked without it.  Save up your cake money or have all your friends and family chip in and get you one for your birthday or holiday.  You will not regret it!!!

Quote by @%username% on %date%

%body%