How The Heck Do They Do That???

Decorating By chefdot Updated 5 Feb 2010 , 12:16am by Jeff_Arnett

chefdot Posted 29 Jan 2010 , 11:26pm
post #1 of 17

So as I am watching Cake Boss I notice for his sheet cakes they are really thin and he just flips them around to get them all filled and stacked. How the heck does he do that without them breaking? Then he fills them so much! How the heck does he not have side bulges!? I do the dam and don't put it close to the edge. I just am venting mostly but if anyone has an idea that would be awesome.
If only I could shadow Buddy for a day and be his apprentice to learn the tricks of his trade. lol icon_biggrin.gif

16 replies
krzykakes Posted 29 Jan 2010 , 11:29pm
post #2 of 17

I don't know, but it sure amazes me. He's always talking about using pound cake. Maybe that's the secret.

cownsj Posted 29 Jan 2010 , 11:41pm
post #3 of 17

I've wondered the very same things. And I've also thought it has to be in his pound cake somehow. I just think about how careful I have to be stacking my regular size layers that are thicker than those.... lol

prterrell Posted 29 Jan 2010 , 11:43pm
post #4 of 17

They may be frozen when he fills them. Frozen cake is much less fragile.

Kiddiekakes Posted 29 Jan 2010 , 11:44pm
post #5 of 17

He uses an old family recipe for sponge cake....I'd like to get it too...

chefdot Posted 29 Jan 2010 , 11:58pm
post #6 of 17

But I have heard other people bake sheet cakes that thin too, but it must be pound cake so it doesn't rise and get the bump on top. Gotta try it.

cownsj Posted 30 Jan 2010 , 12:44am
post #7 of 17

I say, let's go rough 'em up and get our answer. They aren't so big......
if we bring all the members on here with us...... LOL

ayerim979 Posted 30 Jan 2010 , 1:00am
post #8 of 17
Quote:
Originally Posted by cownsj

I say, let's go rough 'em up and get our answer. They aren't so big......
if we bring all the members on here with us...... LOL




We should lol !!!

TitiaM Posted 30 Jan 2010 , 1:01am
post #9 of 17

I think thats the way most large bakeries do it rather than trying to split a thick cake into layers. That's how we did it when I worked in a bakery. The trick usually is to bake it on a sheet of parchment which will hold it together while you flip them, then you peel the parchment off when your ready to add another layer of filling or ice the cake. We never really had a problem with the bump in the middle when baking them that thin--we just had to be sure to bake them at a lower temperature, and watch them so they didn't burn. We did it with all types of cakes and it worked great!

Renaejrk Posted 30 Jan 2010 , 1:04am
post #10 of 17

Just go to Mary and trick her! lol

Deb_ Posted 30 Jan 2010 , 2:44am
post #11 of 17

If you notice buddy's cakes are very well browned, especially his white/yellow sponge cakes. With a firm crust like that it's no wonder the cakes hold up to all that flipping.

lecie Posted 30 Jan 2010 , 2:49am
post #12 of 17

I say, let's go rough 'em up and get our answer. They aren't so big......
if we bring all the members on here with us...... LOL

You are just something LOL

Jeannie21 Posted 30 Jan 2010 , 3:37am
post #13 of 17

LOL I love this thread...I LOVE Cake boss and Im always wondering about so much stuff on that show!

chefdot Posted 4 Feb 2010 , 11:25pm
post #14 of 17
Quote:
Originally Posted by TitiaM

I think thats the way most large bakeries do it rather than trying to split a thick cake into layers. That's how we did it when I worked in a bakery. The trick usually is to bake it on a sheet of parchment which will hold it together while you flip them, then you peel the parchment off when your ready to add another layer of filling or ice the cake. We never really had a problem with the bump in the middle when baking them that thin--we just had to be sure to bake them at a lower temperature, and watch them so they didn't burn. We did it with all types of cakes and it worked great!




How low is it baked at then?

TitiaM Posted 4 Feb 2010 , 11:32pm
post #15 of 17

I think we usually baked them at about 300 degrees.

chefdot Posted 4 Feb 2010 , 11:42pm
post #16 of 17

cool, I wanna try it! Now just to figure out what filling to use so that I can use a few layers... lol

Jeff_Arnett Posted 5 Feb 2010 , 12:16am
post #17 of 17
Quote:
Originally Posted by Kiddiekakes

He uses an old family recipe for sponge cake....I'd like to get it too...


My basic vanilla cake is a derivation of a sponge that is very moist and can be handled like that pretty much without breakage.

If you'd like the recipe, drop me an email at [email protected]

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