My Very First Cake!

Decorating By KemleD Updated 1 May 2012 , 12:18am by countrygal7782

KemleD Posted 30 Apr 2012 , 11:03pm
post #1 of 3

HI everybody,

I'm getting ready to make my first tiered cake for my nephew's 1st birthday.
I have a couple of questions that I hope I can get answered here! Thank you so much for your time!

Start at the beginning: I making two tiers of three layers each, one 9' and one 12'.

Batter question: I only have one 12' pan, and will have to bake each layer one a time,
Q.1 so as long as my cake recipe does not contain baking powder/soda can I make the batter and refrigerate it while each layer bakes?

After baking I'll wrap each layer in plastic wrap and put in the refrigerator for a couple of days. Once I'm ready to crumb coat and stack...
Q.2, Do I need to wait for the cake to be at room temperature or can I do it right away?

After crumb coating, Q.3 I should weight the tier down so the layers can settle, right?
Q.4 And if yes for how long?
Q.5 Should I leave it in the refrigerator since it'll have a fruit filling and the crumb coating needs to firm up?

I don't care for fondant so I'll cover the cake with modeling chocolate, Q.6 is this a bad idea since it's my first cake?

After I cover the cake with modeling chocolate, Q.7 should I refrigerate again?

And finally, I should insert dowels and cake board (for 2nd tier) but wait to stack on site, right?

2 replies
carmijok Posted 1 May 2012 , 12:17am
post #2 of 3

You can freeze or refrigerate any kind of batter whether it has baking soda or powder in it or not. It cooks up quite nicely. I would go ahead and invest in at least one more 12 inch pan. Even if you have to bake the layers separately you'll be able to clean the first one for the 3rd layer while you put the second one in the oven.

Do NOT refrigerate your layers...FREEZE them. Wrap each cooled layer tightly in cling wrap and freeze until needed.
I don't thaw. I fill and crumb coat the cakes while they're frozen. (actually they thaw pretty quickly so I rarely have a frozen cake after filling & crumb coating).

Make sure you put a thick dam of buttercream around to keep your fruit filling in. If it's fresh fruit it will bleed. In fact it would be best to put a thin layer of BC on your cake layers to seal them so the fruit won't seep into the cake.

I've never really had 'settling' issues. After I fill and crumbcoat I put in the refrigerator to set before frosting. If you're using a butter based BC coating, it will harden nicely. If, after it's been in the fridge you DO notice some settling, just smooth it and put back in the fridge to set some more.

I don't cover cakes with fondant or modeling chocolate. If you haven't done either, I would suggest you just use buttercream.

If you are only doing a 2 tier, there's no need to wait to stack after doweling unless you just want to. Make sure you have a glob of buttercream on the top of your cake to set the 2nd tier down on so it won't slide.

I always keep my cakes in the refrigerator until delivery...and I deliver at least an hour before an event starts so the cake will come to room temp slowly. Cakes that are cold seem to handle delivery much better. HTH!

countrygal7782 Posted 1 May 2012 , 12:18am
post #3 of 3
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Q.1 so as long as my cake recipe does not contain baking powder/soda can I make the batter and refrigerate it while each layer bakes?



I do this all the time, however I wait until the cake coming out of the oven has about 5-10 minutes of baking time left. That way its not sitting a long time.

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Q.2, Do I need to wait for the cake to be at room temperature or can I do it right away?



I let mine cool for about 15 minutes before wrapping. This way they are still warm, but not hot. This helps keep them moist.

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Q.3 I should weight the tier down so the layers can settle, right?
Q.4 And if yes for how long?



I never weight mine down. I fill them the day before I cover them. Once they are filled I wrap them in plastic wrap and let them sit overnight to settle. The next day I crumb coat. I let them crumb coat dry if I will be icing them with buttercream, but if I'm using fondant I crumb coat them then cover them with fondant right away before the crumb coat has a chance to dry so the fondant will stick to the cake.

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Q.5 Should I leave it in the refrigerator since it'll have a fruit filling and the crumb coating needs to firm up?



If there is something perishable in the filling then yes refridgerate, if not as long as they are wraped good and kept somewhere cool they will be fine. A garage or basement is a good place. I have a table in my garage just for cakes.

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Q.6 is this a bad idea since it's my first cake? Q.7 should I refrigerate again?



I dont think I can answer this very well since I have never really worked with modeling chocolate. I would guess this is not the best idea for your first cake without a few practic runs first. I know when I first started working with fondant, it took me covering several cakes before I got it right. I'm guessing modeling chocolate would be harder to roll out and use as a cover so I would suggest you practic first. I dont know about refrigerating aftewards though since I have never used it.

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I should insert dowels and cake board (for 2nd tier) but wait to stack on site, right?



I go ahead and stack my 2 tier cakes at home and deliver them already put together. I just make sure to use a little buttercream between the layers to hold them together or put a support dowle down the middle of both cakes. I almost always just use a little buttercream to hold them together and never have any problems. I took a cake about 600 miles one time like this already stacked and had no problems at all. If it is anything more than 2 tiers I wait and assemble on sight or if it is topsy turvy.

Hope this helps and good luck!!

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