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