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My newest "trick" - Page 10

post #136 of 187
THANKS Leah!
post #137 of 187
This is a great thread!! I am filling some cakes today, for delivery tomorrow, but I don't have a tile to use on top.

Can I use the same size cake pan and put some weight in the pan? How much weight can I put so it settles the cake and doesn't squish it?

I'm making 8/6/4 tiers.

Thanks!!!
post #138 of 187

Rylan and someone else mention using ganache - can you please share this tip or point me to a previous thread.  Thanks.  I have my first 4 tier wedding cake to make and I'm SCARED of fondant bulge - too bad they don't make Spanx for cake!

post #139 of 187

Leah, Thank you for your expertise in helping all of us who are trying to learn!!!  Just one more question, please.  On item 3 when you torte or cut your cakes into layers, do you wrap each layer individually then stack on top of each other and freeze so torted layers will not be stuck to each other when taking out of freezer? Then  we should continue with step 4 (filling) etc.

Thanks for your wonderful advice!!! I don't know what we would do without you!!!!

 

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.

post #140 of 187
Thread Starter 
I sort of weave the plastic wrap between the layers and then wrap the endof the stack of layers. You do need some plastic wrap between the layers so they don't stick together.
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 #141 of 187

I was having the same issue with fruit filling. Thanks for sharing this. :)

mommachris
 

wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

Reply

wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

Reply
post #142 of 187

does the filling get all pushed out when doing this?

post #143 of 187
Simply put ....you are AWESOME!! Thank you thank you thank you !!!
post #144 of 187

What does the tile weigh in relation to the cake? If the cake is larger than 12 x12 then what do you do? Do you think that a cutting board would work?

post #145 of 187

Tell me about your Agby please... do you like it better than the ones by Wilton and Fat Daddio?  Was it worth the price?  Is it easy to use?

post #146 of 187
I know that you're asking leah about her agbay and she'll probably reply....I don't own one but have heard nothing but good about them . I've read on here of so many people wanting to own one. Here's there website they have a video of a lady using it. Only complaint I've read about it other than the cost of course is that it works so good that you only get to use it for a minute.

www.agbayproducts.com
post #147 of 187
Quote:
Originally Posted by kazita View Post

I know that you're asking leah about her agbay and she'll probably reply....I don't own one but have heard nothing but good about them . I've read on here of so many people wanting to own one. Here's there website they have a video of a lady using it. Only complaint I've read about it other than the cost of course is that it works so good that you only get to use it for a minute.

www.agbayproducts.com

Thank you for your reply.  I appreciate it.  I just ordered one online and should be getting it in a few days.  I can't wait.

post #148 of 187
Quote:
Originally Posted by Marielijah View Post

Thank you for your reply.  I appreciate it.  I just ordered one online and should be getting it in a few days.  I can't wait.

Oh man I'm jealous!
post #149 of 187
Thread Starter 
Quote:
Originally Posted by Marielijah View Post

Tell me about your Agby please... do you like it better than the ones by Wilton and Fat Daddio?  Was it worth the price?  Is it easy to use?

Wilton makes a cake leveler in name only.  It's garbage.  I don't have a Fat Daddios but reviews are mixed, and I don't like their cake pans. The Agbay is the gold standard of cake levelers.  Once you own one, you'll wonder how you caked without it.  Save up your cake money or have all your friends and family chip in and get you one for your birthday or holiday.  You will not regret it!!!

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 #150 of 187

Loving this thread on the dreaded buttercream.   Here's my problem with it...  I just can't get to grips with using it for flowers and patterns etc.   It doesn't matter how thick I make it, it still seems to resemble a weed rather than a rose when I attempt to use it.   And putting it in the fridge first leaves me with an issue of it "blowing the nozzles" out of the piping bag as its so firm it won't pipe... !!!    Any suggestions?  Someone said use meringue buttercream,  I have looked at the recipe for that, what a lot of extra work that is...   Is this the only way to use it for piping patterns or flowers.  ?   

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