Torte, Crumb Ice And Freeze?

Decorating By PoodleDoodle Updated 3 Mar 2005 , 8:08am by GHOST_USER_NAME

PoodleDoodle Posted 1 Mar 2005 , 11:52pm
post #1 of 16

I'm making a very moist chocolate cake (contains about 2 cup sour cream) and was wondering if I could torte and crumb ice before freezing! It will only be frozen for about 7-10 days.

Look forward to your comments....

15 replies
tcturtleshell Posted 2 Mar 2005 , 5:55am
post #2 of 16

Yep! You sure can! I crumb coat mine w/ apricot glaze. A recipe from Squirrellycakes. I haven't used icing to crumb coat my cakes since she gave me the tip! So freeze your cakes & sit back & enjoy life!

GHOST_USER_NAME Posted 2 Mar 2005 , 8:06pm
post #3 of 16

Ya- huh!!! Just make sure to wrap it properly and you're good to go!!

diane Posted 2 Mar 2005 , 9:46pm
post #4 of 16

do you use apricot glaze on any flavor cake, or certain one? i'm tired of crumb coating!! icon_sad.gif

GHOST_USER_NAME Posted 2 Mar 2005 , 10:17pm
post #5 of 16

I never crumb coat. If you place your cake (after cooling) in the fridge for about an hour you can usually ice it without issues... including chocolate. I make mine a day ahead of decorating. So placing them in the fridge first is not an issue.

tcturtleshell Posted 3 Mar 2005 , 2:57am
post #6 of 16

I'm wondering if this tip will work w/ anyone or they only work w/you calidawn! icon_biggrin.gif I've never tried putting cakes in the frig.... if that's the case then why am I crumb coating at all??? ahhhhhhhh!!! icon_lol.gif LOL!!! It's a big process to do apricot glaze... you have to bring it to a slight boil, then sieve it, then back to the pan & add water & boil it then. I usually do a lot & put it in mason jars & into the frig ready for the next cake. When the next cake is ready to crumb coat I have to warm the glaze up & spread on. Too much work & apricot preserves are expensive! Plus I hate using it because I hate peaches & apricots!! thumbsdown.gif You can't taste it when you eat the cake... it's just the thought of it.. I'm going to try the frig now! I'll try anything till I get it right!!!!! thumbs_up.gif

tripletmom Posted 3 Mar 2005 , 3:18am
post #7 of 16

While the topic of crumb coating is being discussed....

How do you successfully crumb coat a cake that has been cut without getting a lot of crumbs into that icing? I am having a heck of time trying not to get the crumb coat all I making sense? Should I freeze and then crumb coat? Or would the apricot preserves take care of all that? Or could I make a simple glaze and pour that over the cake in place of the crumb coat?


tcturtleshell Posted 3 Mar 2005 , 3:54am
post #8 of 16

When I've used icing I've noticed that I make a mess when my icing is too thick or if the spatula touches the cake. I use thin icing to coat it but sometimes it's not thin enough. I'm going to try calidawn suggestion about putting the cake in the frig for about an hour & then crumb coating the cake. I'll try icing & glaze to see which one is best for me. Just trial & error! icon_smile.gif

GHOST_USER_NAME Posted 3 Mar 2005 , 4:08am
post #9 of 16

When I took my very first decorating class she taught us how to crumb coat. Then she said to forget it all and throw that knowledge away! hahaha! She then pulled a cake from the fridge and using the icer tip, proceeded to ice her cake in no time and no crumbs. I've been doing it that way ever since (so, since the beginning).

I have crumb coated in my time, I think twice in my life. Once while working at the bakery. I just had a really bad cake with an attitude. Once on my own because I was at some one else's house and didn't have my icer tip with me.

Other than that... nope! And honestly, I only refrigerate the chocolate cakes first- because they tend to be so much more crumbly than white cakes. I never do this with the light colored cakes. I bake, allow to cool and ice. That's it.

I ice with the icer tip. Use the hot knife method and maybe the papertowel method also, if I need to or want the added texture on the cake. It only takes a few minutes to ice a cake smooth this way.

tripletmom Posted 3 Mar 2005 , 4:17am
post #10 of 16

Okay...the icer tip is the REALLY big one, right? I did buy it however have never used it. Is it really that simple, ice with that tip and away you go? No crumbs? Yowza, the time that would save me!!!

tcturtleshell Posted 3 Mar 2005 , 4:54am
post #11 of 16

WELL I learned something else!!!!!!!! I WILL use the icer tip! I have it but never used it either tripletmom! I'll use it now!


ok, you ice it w/ the icer tip... do you smooth w/ a spatula before you put it in the frig? Do I just need to ice it, leave it alone & put it in the frig, then smooth it? That would be wonderful!!!!! No glaze, not crumb coat!!!!!!!!!!! Oh, my I'm so excited now!!!!!!!

GHOST_USER_NAME Posted 3 Mar 2005 , 6:24am
post #12 of 16

You ice using the icer tip and smooth and you're done. I don't refrigerate my cakes unless there is fresh fruit in/on them.

Unless I'm making a chocolate cake, I do refrigerate that first, then ice with the icer tip as usual.

I'm not making another cake until Friday. When I do, I'll take pictures of using the icer tip. The only pictures I have already is for icing a cupcake cake. You may get the idea from looking at those:

OK- pretend this is a standard 9*13 (this also works with round and square cakes.

See how I am laying out the icing? It will go on thick. But don't worry. When you are smoothing it you will remove the overage. For the most part you will be able to re-use what you remove because there shouldn't be any crumbs in it.

Here you see me smoothing it with the hot knife method. With just the first swoop across, see how smooth the icing already is? This has not been crumb coated at all.

Finished cake- no crumb coating, using the icer tip, no pre-refrigeration- very smooth.

You can and should pre-refrigerate while you're learning this method. But with practice I was able to stop doing that very shortly after learning.

Round cake close up (no crumb coating and using the cake icer and hot knife)(this was one of my first cakes, so it's has some pits from air pockets in the icing- but you get the idea):

Round cake close up (no crumb coating and using the cake icer and hot knife):

Let me know if this helps or if I need to make a tutorial on Friday.

tripletmom Posted 3 Mar 2005 , 6:35am
post #13 of 16

Too cool! You answered a few questions I had which I never even asked yet! I always wondered how a cupcake cake was done and now I know!

As for the ultra smooth icing...I also use the hot knife method however it seems to be good only on a 'per swoop' basis. I pass the knife and what's left behind is smooth however when I make another pass with the knife (it's been reheated) it is visible where the first one was and so and so forth. I literally go mad trying to get a smooth cake.

By the way, I have looked at your cakes cali4dawn and they are awesome!

GHOST_USER_NAME Posted 3 Mar 2005 , 7:20am
post #14 of 16

I use several spatulas at once to ice. I place about 3-4 spatulas in the hot (boiling) water. I grab a spatula, make 1-2 swoops and change it out for a fresh one, placing the used one back in to the boiling water.

I give each spatula one good hard shake before pressing it to the cake to eliminate streaking.

Did you go to the beginning of the ccc (Cupcake Cake) tutorial? The pictures I used above are toward the end of the tutorial.

tripletmom Posted 3 Mar 2005 , 7:35am
post #15 of 16

You are definitely going to make my decorating life a lot easier! I stand by the sink letting the hot water run and after each pass I put it under the tap again. Quite the waste of water so I will really like the boiling pot of water idea.! I was wiping the knife though so it was dry...does this make a difference? I found if there was any water on the spatula it changed the colour of the icing. As for spatulas, do you use small or large ones? In the tutorial I believe you are using a small straight spatula. I have a small and large offset and use both of them. Which do you prefer, if any?

I know, so many questions at once!

Yes, I looked at the tutorial from the beginning, very cool indeed. My stepkids will love it when I make them one, they are mad for cupcakes...and my girls too! No doubt they are great for school parties too!

GHOST_USER_NAME Posted 3 Mar 2005 , 8:08am
post #16 of 16

You may not have the streaking issue if your knife is hot enough. Tap water doesn't cut it (as you have found out). I've not had this happen, but my water is boiling hot.

Spatulas: I have two long straight, two medium slanted, three very short slanted. I use them all and like them all for different purposes.

Don't limit ourself to kid's parties for the CCC's. They are great anywhere cutting, plates and forks would be a pain. I've even had someone order one for a groom's cake at a rehearsal dinner. They wanted 40 servings and got exactly 40 servings- no worries about who's cutting it and will the slices be to industry standard. They really enjoyed it.

I'm married to a cop. They can't stand around cutting and eating cake with a fork and a plate. But they can grab a cupcake and run out the door.

Cut cake gets dry. Cupcakes don't. So, if the cake will be sitting out (as on a buffet) - serve a ccc- fresh piece every time.

Oh yeah- another plus on the boiling water. When you are done squirt a shot of dish-washing liquid in the water and swoosh it around. You'll have this really hot water to place your dirty tips and bags in. Leave them there a minute or two. Makes them much easier to wash!

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