Good day! My friend's father is coming in a month and am planning on baking in advance a week before his birthday. I have a series of questions that I hope you guys could answer regarding the title of this post:
1. Should I thaw the cake BEFORE filling, crumbcoating, final icing, and decorating it? I will be using raspberry sauce as a filling, SMBC as the icing, and then some decorations with fondant/gumpaste. The cake won't be covered in fondant/gumpaste, just used as decos.
2. What is the best method of thawing cakes: on the counter or in the fridge?
3. Should I add simple syrup after thawing the (undecorated) cakes or before freezing?
4. Will the SMBC "sweat" if I use it BEFORE the cake has thawed?
5. How can I create an appropriate raspberry filling for the stacked cakes? Do I just mash the preserves and run it through a fine sieve? Should I add gelatin/agar agar or cornstarch to the preserve?
(The cake will be two-tiered, 8-inch bottom & 6-inch top)
**Here is a picture of the design I'm thinking of doing. Can someone tell me if the 4-dot pattern is too feminine? I had a hard time creating even circles, so forgive me! Color palette suggestions? The celebrant likes blue & grey, I don't know what shade of blue, though...
Wow, that's a lot of questions! Many can be answered by using the search function. Since the bulk of your questions have to do with freezing I can tell you what I do. Bake, cool, torte, fill, crumb, freeze. Day before cake is needed I final frost and decorate frozen. I do not use simple syrup unless I'm trying to introduce another flavor like coffee in tiramisu. If there is a perishable filling I box and put in the fridge, if not and the weather is below 75°F and there's no room in the fridge I might leave it out. You have a completely separate issue with your filling. A "sauce" is not a good idea. You're asking for seepage, slippage and all around sogginess. Use the search for an appropriate raspberry filling. Oh and I do not think the dots are too feminine, it's sort of a personal taste kind of thing, but if you're concerned go with more of a geometric design.
1. I normally defrost first. But hardly ever freeze a cake, so am not an expert...
2. I defrost outside, just on the counter, still wrapped.
3. Either way will be okay
4. Not sure (see no 1)
5. I use fresh raspberries, puree them and run the puree through a sieve. Them I cook it with sugar and corn starch to thicken.