Lotsa Questions From A Newbie!

Decorating By pocketgirl Updated 3 May 2010 , 4:27am by Jessi83

pocketgirl Posted 29 Apr 2010 , 4:38pm
post #1 of 5

I'm new at all of this and I'm wondering about several things...

Do you need to put some sort of board between layers every time?

Using dowels versus boards... or both?

You should cover layers with fondant BEFORE you assemble the cake... right?

Trim/cut cakes frozen, cooled, or warm? I've been doing it frozen.

Can I put all the cake mix in a smaller pan to make a thicker cake layer? But then how does that vary the times/ temps?

Whatever you guys can help with will be very appreciated!!

4 replies
mama2_3 Posted 29 Apr 2010 , 5:14pm
post #2 of 5

I can't answer all your questions, but I will try to get some of them.
A tier is usually 2 layers or approx 4". They can be more, but I think that is normal. Then put some sort of support between tiers. I usually put enough cake batter in each pan to fill it at least half full. Then you can carve cooled or frozen. Cover with fondant and assemble. That is the extent of my knowledge as I am fairly new to this, too. Good luck!

pocketgirl Posted 30 Apr 2010 , 1:55am
post #3 of 5

LOL I meant to ask about putting support between teirs not between layers... oops! Thanks for the advice!

SpecialtyCakesbyKelli Posted 30 Apr 2010 , 6:49am
post #4 of 5
Quote:
Originally Posted by pocketgirl

I'm new at all of this and I'm wondering about several things...

Do you need to put some sort of board between layers every time?

Using dowels versus boards... or both?

You should cover layers with fondant BEFORE you assemble the cake... right?

Trim/cut cakes frozen, cooled, or warm? I've been doing it frozen.

Can I put all the cake mix in a smaller pan to make a thicker cake layer? But then how does that vary the times/ temps?

Whatever you guys can help with will be very appreciated!!



1) Yes, I put a board between each layer
2) Yes, use dowels under the board on each layer
3) Yes, you cover each layer with fondant before you stack them
4) That is personal preference, I like to level mine when they are a little warm.
5) I fill my pans 3/4 of the way, any more and they will overflow... sometimes mine will overflow anyway icon_redface.gif Just happens sometimes LOL

Jessi83 Posted 3 May 2010 , 4:27am
post #5 of 5

I'm new at all of this and I'm wondering about several things...

Do you need to put some sort of board between layers every time?

*IMO, yes. Cake by itself is not stable enough! One good tip that I liked from my instructor - she uses the plastic plates in between tiers - the same plates with the 'feet' that fit into the pillars - this was it give a little bit more stability then just the cardboard circle. You will still have to put dowels on the bottom tier, just make sure they're not in the same spot as the feet. (That just doesn't work as well icon_smile.gif



Using dowels versus boards... or both?

* Yup, BOTH

You should cover layers with fondant BEFORE you assemble the cake... right?

*Right!

Trim/cut cakes frozen, cooled, or warm? I've been doing it frozen.

* I usually level mine when they're still a bit warm, but that's just me.

Can I put all the cake mix in a smaller pan to make a thicker cake layer? But then how does that vary the times/ temps?

* I always use 2" pans, and fill them about 3/4 full - so that you will have a little bit of a 'hump' on the top that you can trim, so you have a nice, full, layer. Most cake pans will have instructions on them to help determine baking time and temps. HTH!!

Whatever you guys can help with will be very appreciated!!

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