Originally Posted by Cojack

Thanks Diane for the advice.

I'm freezing the cakes because my only option is to work on it at a later date. Do you think if the bake the cakes, layer and freeze each tier,to complete at a later date would work? I have to bake 8 cakes total to produce a 4 tier cake. I then could crumb coat once the cakes have completely thawed and follow your previous email advice. Yes?

I want my step is to cover with fondant, decorate and then deliver to customer. Assemble tier at customers location.

Is there at all any short steps you would recommend?

Is there a 'Spackle' recipe on the cake central website to crumb coat the cakes?

Thanks again for your help and time.

Jacqueline

I agree with Diane - don't crumbcoat before freezing. Though, I freeze, then fill or even freeze, then fill and pop it back in the freezer again.
But I start crumbcoating as soon as I take it out of the freezer, then roll out my fondant and apply. It's thawed enough at that point. I'm very busy working with two little kids too, so this helps me manage my time.
I also wrap it well, then re-freeze the fondant decorated cake. Just make sure you thaw the cake for a few hours in it's wrappings bfore taking off the wrappings, so the condensation comes off on the wrapping. Then let it air dry so it's no longer tacky to the touch. And wrap it well with Glad seal and wrap or saran and put in 2 garbage bags (taking most of the air out) or put in a cake container. I can't tell a difference between the fresh or frozen, but I mostly use WASC and Chef Stef's red velvet. HTH

I don't know what a 'spackle' recipe is, though?

Originally Posted by Cojack

Thanks Diane for the advice.

I'm freezing the cakes because my only option is to work on it at a later date. Do you think if the bake the cakes, layer and freeze each tier,to complete at a later date would work? I have to bake 8 cakes total to produce a 4 tier cake. I then could crumb coat once the cakes have completely thawed and follow your previous email advice. Yes?

I want my step is to cover with fondant, decorate and then deliver to customer. Assemble tier at customers location.

Is there at all any short steps you would recommend?

Is there a 'Spackle' recipe on the cake central website to crumb coat the cakes?

Thanks again for your help and time.

Jacqueline

You can absolutely fill and layer each tier, then freeze without crumbcoat. I often do that a week or more in advance if I know I won't have as much time to assemble and decorate as I'd like.

Yes, you are correct that you do not want to crumbcoat the cakes right out of the freezer. The condensation that forms as the cake is thawing may cause the crumbcoat to get slimy and slide right off the cake.

There isn't a spackle recipe that I'm aware of. When I make it, I prefer to cut off the sides, top and bottom of my cake layer first. That way, I'm only using the fluffy, crumbly crumbs in the center of the cake and not the gooey or dry outside. This makes a smooth spackle. Gooey pieces will just ball together and make your spackle lumpy.

I crumble the cake into a bowl, then add icing - about 3:1 icing to crumbs. I want it very smooth and loose. Sometimes I'll pop my spackle in the microwave for a few seconds so it's really smooth and easy to spread - especially if I've decided to chill the cake before applying the spackle, which I will do if the cake is mostly raw edges (sculpted, trimmed, etc.). If the spackle is too thick and you apply it to a chilled cake, it will harden before you have a chance to smooth it.

I see cakesrock's technique is different. (Gender assumed) Her method has you crumbcoating (or spackling) a cake that is frozen all the way through then popping it back into the freezer. This is in direct contradiction with my method. Only you can decide which one works best for you.

Cakesrock - My question to you is, if you need to decorate the fondant covered cake, when exactly do you do that? It seems the cake will be sticky virtually all the time.

Also, why so much wrapping of a fondant covered cake? Fondant naturally keeps the cake moist. And only the very outer part of the fondant gets hard. It's still soft where it touches the cake.

Edited to change Cojack to cakesrock. Sheesh... I really need to learn how to read.

Originally Posted by Cojack

Hi again Diane.

I (Cojack) here...I want to cover the cake tiers with the fondant then attach with fondant shapes. Should I do that the same time when I do the initial fondant cover for each tier?

Sorry for sounding 'challenged' I have never used fondant to cover a cake.

Thank again for all your advice. I hope this works.

Jacqueline

Hi Jaqueline,

First, I mistakenly attributed to you what was written by cakesrock. I apologize to both of you!

If you're going to use the chilling method, you can wait for the fondant covered cake to be completely dry, depending on how you plan to decorate. If the decorations are simple and don't need a lot of measuring and trimming, you can take advantage of the condensation and stick your fondant accents right onto the cake without adding anything to make them stick.

On the other hand, if you're doing intricate stripes and things that you want to measure against the cake before attaching, wait for the fondant to dry completely so you can 'play' before permanently attaching your fondant accents.

If you're planning to emboss your fondant, wait until the condensation has evaporated, then IMMEDIATELY do your embossing while the fondant is still soft.

Originally Posted by DianeLM

Quote:

Originally Posted by Cojack

Thanks Diane for the advice.

I'm freezing the cakes because my only option is to work on it at a later date. Do you think if the bake the cakes, layer and freeze each tier,to complete at a later date would work? I have to bake 8 cakes total to produce a 4 tier cake. I then could crumb coat once the cakes have completely thawed and follow your previous email advice. Yes?

I want my step is to cover with fondant, decorate and then deliver to customer. Assemble tier at customers location.

Is there at all any short steps you would recommend?

Is there a 'Spackle' recipe on the cake central website to crumb coat the cakes?

Thanks again for your help and time.

Jacqueline

You can absolutely fill and layer each tier, then freeze without crumbcoat. I often do that a week or more in advance if I know I won't have as much time to assemble and decorate as I'd like.

Yes, you are correct that you do not want to crumbcoat the cakes right out of the freezer. The condensation that forms as the cake is thawing may cause the crumbcoat to get slimy and slide right off the cake.

There isn't a spackle recipe that I'm aware of. When I make it, I prefer to cut off the sides, top and bottom of my cake layer first. That way, I'm only using the fluffy, crumbly crumbs in the center of the cake and not the gooey or dry outside. This makes a smooth spackle. Gooey pieces will just ball together and make your spackle lumpy.

I crumble the cake into a bowl, then add icing - about 3:1 icing to crumbs. I want it very smooth and loose. Sometimes I'll pop my spackle in the microwave for a few seconds so it's really smooth and easy to spread - especially if I've decided to chill the cake before applying the spackle, which I will do if the cake is mostly raw edges (sculpted, trimmed, etc.). If the spackle is too thick and you apply it to a chilled cake, it will harden before you have a chance to smooth it.

I see cakesrock's technique is different. (Gender assumed) Her method has you crumbcoating (or spackling) a cake that is frozen all the way through then popping it back into the freezer. This is in direct contradiction with my method. Only you can decide which one works best for you.

Cakesrock - My question to you is, if you need to decorate the fondant covered cake, when exactly do you do that? It seems the cake will be sticky virtually all the time.

Also, why so much wrapping of a fondant covered cake? Fondant naturally keeps the cake moist. And only the very outer part of the fondant gets hard. It's still soft where it touches the cake.

Edited to change Cojack to cakesrock. Sheesh... I really need to learn how to read.

Hi Diane: I think my explanation was confusing: I DO crumbcoat right from the freezer and have never had issues. Then I immediately cover in fondant and will re-wrap and re-freeze (due to time). IF I have anymore decorations or painting to do (that can't be frozen, like RI), I will do that AFTER the cake is thawed and no longer tacky to the touch. I thaw it at least 3-4 hours in wrapping, then unwrap, air dry for 2 hours or so and then finish my decorating. I live in a very dry climate, so perhaps this is why it works! Hope that explains! Yes, everyone has different techniques and you do find what works for you. I have tried different ways and like this one (mostly for my lifestyle!)
Terri- gender assumption was correct.

Originally Posted by DianeLM

Terri, thanks for the explanation. It's so interesting how diametrically opposed techniques will work. I suppose there are so many variables, none of us is really working in identical conditions to anyone else.

Sometimes I think I was smarter when I didn't know as much. Ignorance can be bliss!

I totally agree!