MELROSE315 Posted 18 Jan 2014 , 9:36pm
post #1 of

A[IMG ALT=""]http://cakecentral.com/content/type/61/id/3169754/width/200/height/400[/IMG]

Ok. I was going to post my picture and my problem, but now I have a new problem. Does Anyone know how to post a picture in the forum with an iPad. It all seems ok until it posts the line of words above with no picture.. To be continued.. I guess. Thanks for any tips

7 replies
-K8memphis Posted 18 Jan 2014 , 9:40pm
post #2 of

i see one tier of a cake with a horse and a redhead--i don't see any problems--

 

keep going..

MELROSE315 Posted 18 Jan 2014 , 10:00pm
post #3 of

AOh geez. Once I submitted then the picture came up !

Ok so the problem: my cakes seems to settle overnight and shrink in height.( the cake picture is a cake that started out about 5.5 inches and lost almost an inch!) it happens with both my fondant and/or butter cream cakes.

I bake a very buttery cake, freeze wrapped warm. I thaw about an hour and stack, fill and trim. then it goes in the refrigerator for about an hour with a weight on top to settle. next I crumb coat and add the fondant or finished butter cream and decorate. perfect.. all is well.

the next morning is when the cake seems to settle over an inch sometimes! even cakes without the weight of fondant. I have had a perfect dowel when I am done. then it is showing out of the top of the cake the next morning.

you can see the fondant bunching up on the green part of the cake i posted. it was normal when I finished. I have read a lot of posts saying that it is ok to decorate a cake partially thawed.

is that the problem? should I go for a more dense cake recipe?

its so frustrating to go to bed happy with the results to dread what I will find in the morning.

thanks to anyone that could help me.

MELROSE315 Posted 18 Jan 2014 , 10:10pm
post #4 of

A[IMG ALT=""]http://cakecentral.com/content/type/61/id/3169774/width/200/height/400[/IMG]

And...... It doesn't happen when I use ganache as my crumb coat

-K8memphis Posted 18 Jan 2014 , 10:12pm
post #5 of
Quote:
Originally Posted by MELROSE315 

Oh geez. Once I submitted then the picture came up !

Ok so the problem: my cakes seems to settle overnight and shrink in height.( the cake picture is a cake that started out about 5.5 inches and lost almost an inch!) it happens with both my fondant and/or butter cream cakes.

I bake a very buttery cake, freeze wrapped warm. I thaw about an hour and stack, fill and trim.

then it goes in the refrigerator for about an hour with a weight on top to settle.

next I crumb coat and add the fondant or finished butter cream and decorate. perfect.. all is well.

the next morning is when the cake seems to settle over an inch sometimes!
even cakes without the weight of fondant. I have had a perfect dowel when I am done. then it is showing out of the top of the cake the next morning.

you can see the fondant bunching up on the green part of the cake i posted. it was normal when I finished.
I have read a lot of posts saying that it is ok to decorate a cake partially thawed.

is that the problem? should I go for a more dense cake recipe?

its so frustrating to go to bed happy with the results to dread what I will find in the morning.

thanks to anyone that could help me.

 

don't fridge it when you do this--leave it room temp--and if it's not fully thawed during this process it will be of no effect--and this would fix your problem so just get your cake fully thawed and don't fridge it while you put the weight on it--should be fine--should fix it for you--

 

yes i see the fondant bunching now that you pointed it out--but it's a very nice motif on there--

 

i mean i'm one of the ones who ices & decorates frozen cake--i bake, fill and freeze--then at the appointed time i remove from freezer ice & decorate & keep things in the chill box through delivery--so we do a couple things different but...

kazita Posted 18 Jan 2014 , 10:15pm
post #6 of

Ahttp://cakecentral.com/t/633571/my-newest-trick

scrumdiddlycakes Posted 19 Jan 2014 , 12:01am
post #7 of

What k8 said, let it settle with the weight at room temp, otherwise the process is pretty pointless.

MELROSE315 Posted 19 Jan 2014 , 6:53am
post #8 of

AThanks all . I knew I was overlooking a key step. And thanks for the great thread. Cake is on the counter settling as we speak!

Quote by @%username% on %date%

%body%