Do I "settle" them in the refrigerator? And THEN do I level and torte? How much earlier than an event can I crumb coat, torte and fill? And do they keep well in a freezer in this condition? Then let them thaw for a couple days in the refrigerator? Thank you!
5
replies
I let mine settle at room temperature, then level and torte. They dont need days to thaw even if they have been a long time in the freezer. I sometimes take them out of the freezer on wednesday, let it thaw, level and torte and crumbcoat. Thursday, ice and cover in fondant and friday decorate for delivery on saturday.
sccandwbfan
Posted 25 May 2011 , 3:36pm
post #4 of 6
Quote:
Originally Posted by leah_s
You level and torte.
Fill
wrap and put a weight on top.
Let settle at room temp. (The settling really doesn't happen in the fridge.)
Settling is the process to get excess air out of the *assembled* cake.
You level and torte.
Fill
wrap and put a weight on top.
Let settle at room temp. (The settling really doesn't happen in the fridge.)
Settling is the process to get excess air out of the *assembled* cake.
Is this process with no icing or a crumb coat Leah_S?
Thanks.
TexasSugar
Posted 26 May 2011 , 1:59pm
post #6 of 6
I agree with Leah, but I do crumb coat after I fill. 
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