Baking Wraps? Fondant? Ughh..help Me

Decorating By rvanhorn7 Updated 23 Nov 2009 , 10:30pm by sweetcakes

rvanhorn7 Posted 23 Nov 2009 , 7:40pm
post #1 of 3

Hello everyone!

I am making a three tier topsy turvy for Friday. I made a trial cake but have some questions so I can work out the kinks.

I am using baking wraps so that the cake bakes level but it seems like the cake is more dense and chewy than a regular, no wrap cake. Should I be baking longer?

I use Edna's (Youtube tonedna) MMF recipe. I put it on and it looked great for my first time but the next morning it was rippling, kind of saggy and had a ton of bubbles. Any suggestions?

Also, how far in advance can I make the cake and what kind of things should I do to ensure freshness?

Thanks for all your help!

2 replies
cylstrial Posted 23 Nov 2009 , 8:31pm
post #2 of 3

Welcome to cake central! You'll have a blast on here!

You can make the cake several days in advance. If it's a big cake, I'll start baking on Wednesday for a Saturday cake. If it's smaller, I start on Thursday.

You can use moistening syrup to help keep the cake moist. It's just sugar and water boiled together and the you add a flavor if you want. You can just google a recipe.

sweetcakes Posted 23 Nov 2009 , 10:30pm
post #3 of 3

you'll need a dense firm cake, also let the cake rest before covering with fondant so it can settle.

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