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My newest "trick" - Page 9

post #121 of 187
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.



thumbs_up.gif Thanks for sharing! You're AWESOME!!
post #122 of 187
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.



Thank you!!!
post #123 of 187
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.



Hi Leah_s
I am very new to this site and also a beginner in cake decorating. I myself also have the same problem about the cake bulging on the side.
My question: After the cake is cooled, torted and been in the freezer, when you take the cake out of the freezer and when you fill and re wrap and weight the top with a ceramic tile, Do you let and sit the cake in a room temperature or in the freezer fo it settle? Please help, I truly really appreciate it and thank you in advance. I'm so sorry to bother you for me asking this question.
post #124 of 187
Thread Starter 
Settling MUST occur at room temp. If the cake and filling are frozen, how could they settle? They would both be solid and unyielding.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #125 of 187
Thank you soooo much leah_s and thank you for sharing your tricks icon_smile.gif now I understand where the bulging coming from because I always thought it's the heat, I will DIFFENITELY try your trick here soon. I have 2-tier cake to make first week of February. Again, thank you so much icon_smile.gif
post #126 of 187
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.




Hi leah_s,
I'm sorry to bother you for another question. I have a cake that is due this coming saturday, and I can't wait and looking forward to try your "trick" icon_smile.gif Cakes are already baked and put them in the freezer last night. I'm planning to take the cake out of the freezer tomorrow and thaw them before I torte, filled and ice with buttercream.
My question;
1. When taking them out of the freezer, do you thaw the cake in room temperature or in the refrigerator? I'm not really sure about this if I should thaw it in room temp. or in the fridge.
The cakes will be filled with whipped raspberry and vanilla cream cheese buttercream.

2. Can I refrigerate the cakes after they have been filled and iced in buttercream before I deliver them the next day? I am sooo confused about this, because cake decorator say different things and most of them say they dont refrigerate their cake.

Thank you in advacne.
post #127 of 187
Awesome thread, thank you!!!
"Life is short...eat cake!"
Reply
"Life is short...eat cake!"
Reply
post #128 of 187
Quote:
Originally Posted by leah_s

1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.



Thank you so much for putting this together!

I am a beginner who is making a cake this week with cream cheese filling and frosting and then covering with fondant. Since you can't keep the cake out overnight to rest and settle, how would you go about using this technique?
post #129 of 187
thanks!
I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
post #130 of 187
Thank-you for this thread!
post #131 of 187
So if we place the tile on top of the filled layers, wouldn't the filling still come out from the side due to the weight of the tile?
Just wondering....
post #132 of 187
I hate having to wait overnight to decorate. Totally using this method with my next cake! Thanks!
post #133 of 187
Thread Starter 
[quote="RVCupcake"]So if we place the tile on top of the filled layers, wouldn't the filling still come out from the side due to the weight of the tile?
Just wondering....[/quote]

The filling will only smoosh out the sides if you've overfilled the cake.

And for those using cream cheese frosting/filling that must be refrigerated, stop. Just stop. How do you know your customers won't leave the cake out at room temp and let it start to spoil before they eat it?

At least Earlene has a room stable cream cheese frosting recipe on her website. Please use that.

PS Google Earlene Moore
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #134 of 187
Such great tips and reminders! Thanks!
post #135 of 187
Such great tips and reminders! Thanks!
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