How Long Do I Need To Wait???...

Decorating By Mikel79 Updated 10 Jul 2010 , 2:40am by SweetsDecor

Mikel79 Posted 7 Jul 2010 , 2:46pm
post #1 of 17

Hi Cakers!

When I fill my cakes normally, I let it settle for a full 24 to 30 hours, before I go to ice it. This helps out with the bulging that sometimes happens when cakes settle.

However, my party date was moved up a day at the last minute!!!Uggg....

My cake has been covered in food safe plastic and filled for 12 hours. Do you think this is enough time for settling to occur?

Thank you in advance...

Michael

16 replies
Mikel79 Posted 7 Jul 2010 , 4:20pm
post #2 of 17

icon_biggrin.gif

2SchnauzerLady Posted 7 Jul 2010 , 4:27pm
post #3 of 17

That should be OK, but to be sure, you can always put something on it that's flat that weighs about the same as a ceramic tile. I've used a pyrex baking dish on a small cake. I weighed it down for a few hours.

Rylan Posted 7 Jul 2010 , 6:55pm
post #4 of 17

Also, maybe next time you can also consider using ganache as your final icing before fondant. I never rest my cakes anymore and never had a problem with buldging.

lyndim Posted 7 Jul 2010 , 7:10pm
post #5 of 17

I never knew you had to wait after filling the cake! I feel kinda silly. Does it make that big of a difference?

leah_s Posted 7 Jul 2010 , 7:21pm
post #6 of 17

I'm obviously a big fan of weighting, so I'd throw something on top of it for an hour.

And by throw I mean, carefully place something on top.

KHalstead Posted 7 Jul 2010 , 7:30pm
post #7 of 17

I fill, frost, decorate one after the other and don't have any problems......although I do stick a cake board on top of my cake and mash the living daylights out of it...til it looks like a squashed tire, and I also use a REALLY thick buttercream as my dam.

Doug Posted 7 Jul 2010 , 7:42pm
post #8 of 17
Quote:
Originally Posted by KHalstead

I fill, frost, decorate one after the other and don't have any problems......although I do stick a cake board on top of my cake and mash the living daylights out of it...til it looks like a squashed tire, and I also use a REALLY thick buttercream as my dam.


GMTA!!!

except I use a large metal cookie sheet -- less chance of it bending.

poor cake -- it must think I don't love it!

KHalstead Posted 7 Jul 2010 , 7:45pm
post #9 of 17

lol...never thought about how the cake feels....now I feel terrible hahahha

actually now I use masonite boards to mash the cake! LOVE that stuff!

catlharper Posted 7 Jul 2010 , 8:32pm
post #10 of 17

I don't weight..I wait...LOL...ok, enough of that...I wait at least 3 hours so you are more than safe!

Cat

lyndim Posted 9 Jul 2010 , 7:19pm
post #11 of 17

quick question on the filling and waiting, do you also wait to crumb-coat or do you fill and crumb coat and then wait?

catlharper Posted 9 Jul 2010 , 7:43pm
post #12 of 17

fill, crumbcoat then wait for it to settle. The crumbcoat seals in the moisture. Cat

artscallion Posted 9 Jul 2010 , 7:45pm
post #13 of 17
Quote:
Originally Posted by lyndim

quick question on the filling and waiting, do you also wait to crumb-coat or do you fill and crumb coat and then wait?




I don't crumb coat until after it's rested/settled. The crumb coat would hinder the escape of the air you are trying to let out in the settling process.

Mikel79 Posted 9 Jul 2010 , 8:23pm
post #14 of 17

I do not crumb coat. If I was to crumb coat, I would wait until after the cake is settled. If you crumb coat then let settle, you would make a mess of your crumbcoat when you go to take the excess bulge off...

HTH

Michael

carmijok Posted 9 Jul 2010 , 8:51pm
post #15 of 17

I have never weighted a cake. The bakery I worked for never weighted a cake. We froze the leveled layers and then filled, crumb-coated and kept in the cooler--not freezer. Kept them cold until delivery and let come to room temp gradually. Never had a problem with bulging. Perhaps it's different recipes that are prone to bulging.

lyndim Posted 9 Jul 2010 , 9:28pm
post #16 of 17

Thanks everyone for your quick response! icon_biggrin.gif

SweetsDecor Posted 10 Jul 2010 , 2:40am
post #17 of 17

do you let them settle in the fridge or counter?

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