Really Could Use Some Help

Decorating By kaseyrconnect Updated 25 Aug 2009 , 1:38pm by kaseyrconnect

kaseyrconnect Posted 25 Aug 2009 , 6:39am
post #1 of 3

In the past I have pretty much only done sheet cakes-simply because i have so much trouble with layered cakes. But i have been making more and more layered and stacked cakes since i found this website and i have tried all your techniques.

I still have problems with my cakes being to soft to work with. I have done all the different things to keep them moist-like wrapping in saran wrap after they come out of the pan. I put them in the fridge over night but when i handle them they are flimsy and they are so moist that my knife gets all gunky when i torte them.

Does anyone have any advice on what i am doing wrong or what i can do to make it better. Every other week I decide that i am not going to do these anymore and then i just get stubborn and say "yes i can do this" but then something always goes wrong.

Any advice?

2 replies
JanH Posted 25 Aug 2009 , 7:06am
post #2 of 3
Quote:
Originally Posted by kaseyrconnect

I have done all the different things to keep them moist-like wrapping in saran wrap after they come out of the pan. I put them in the fridge over night but when i handle them they are flimsy and they are so moist that my knife gets all gunky when i torte them.




Quote:
Originally Posted by kaseyrconnect

I still have problems with my cakes being to soft to work with.




#1 If you feel your cakes are too soft to decorate, stop wrapping them in plastic when they're hot. What that does is trap the steam vapor which cools to water droplets. (I found this method resulted in a soggy cake...)

#2 Instead of refrigerating your cakes, freeze them to make them easier to work with.

#3 If your knife isn't very sharp, you're not cutting the layers when you torte, you're using blunt force and breaking them apart. (#2 would also help with this problem.)

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

Above superthread contains popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

HTH

kaseyrconnect Posted 25 Aug 2009 , 1:38pm
post #3 of 3

Thanks Jan- I will take all this into consideration, I never even considered the fact that the knife could be part of the blame. It just makes sense -i don't know why i didin't think of that myself.
I checked out the websites you mentioned and they are going to be very helpful.Now i'm back in a "i can do this" mode. Thanks again!

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