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My newest "trick" - Page 5

post #61 of 187
Dumb question but what is an "Agbay" because finding an easier way to level would be awesome!=)
post #62 of 187
Here is a link to the agbay website. http://www.agbayproducts.com/
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Friends are like balloons; once you let them go, you might not get them back.

Live, Laugh, Love!
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post #63 of 187
awesome, glad i dropped by today. have never pushed down on my cakes before, only had one filled cake bulge before-thought i was due to humidity! on my easter cake i will have a go....as soon as i get back from the hardware store!! thanks for the tip! icon_rolleyes.gif
post #64 of 187
Leah_s, thanks for this tip! I saw you mention this a few days ago -- sounds perfect -- no super long waits. I have a cake coming up next weekend and plan to try this method on it.

Thanks, again! :0
Laughter is one of life's sweetest creations.
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Laughter is one of life's sweetest creations.
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post #65 of 187
Quote:
Originally Posted by blueirus

Dumb question but what is an "Agbay" because finding an easier way to level would be awesome!=)



Agbay is THE best cake leveler ever made. (Not that I'm biased or anything) icon_rolleyes.gificon_biggrin.gif I can't live without mine! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #66 of 187
I agree with Rylan.....Ganache rocks!!!!!! I got turned on to that by Sharon Z in one of her videos....sorry Sharon, I can't remember which one at this moment!! Old age brain cramp!!
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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post #67 of 187
Thank you for this great tip - I like some of the others just thought the "buldge" was from humidity. Even tho I pushed down - I obviously did not give it enough time to settle.
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G's Creations
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post #68 of 187
So this may not be the right place to ask this question....but I'm new and it came to mind while reading these posts.....how long will a cake stay fresh from being filled wrapped and settled to iced, covered and decorated to serving?? I keep seeing advice of not doing it all in one day but worry if I stretch it out the cake won't stay fresh. But also have heard that other than looking pretty that that is what fondant is for. I have a cake to take to a baby shower for Sunday...could I start today??
post #69 of 187
Quote:
Originally Posted by leah_s

I've been doing this for several weeks, and it's working well, so I'm ready to share. It's my way to get rid of the dreaded bulge.

In culinary school we were taught to place a cardboard on top of the cake and push down hard - right to the point BEFORE the cake breaks. It takes a bit of experience. LOL. Then remove the cardboard of course.

This works better.

Put the cake on a board. Fill. Wrap in plastic wrap. Then put a ceramic tile on top. Wait 2 or 3 hours. The ceramic tile should be about the size of the cake. We have ceramic tile in our house, so there were leftover tiles that are now my cake "tools."

I used to fill wrap, put a paperback book on top and wait overnight. This works better.



Hi Leah...

? for you... I just did as you say here (well what I THOUGHT IT SAID ) icon_lol.gificon_lol.gif

I torted... filled... put a cake pan of the same size on top with 2 cans of beans for weigh and placed in on the fridge... it's been there for about 3 1/2 hrs.....

the fact that I didn't wrap it... is that going to cause me problems?
I just looked at the cake and it's still nice and shaped just like I left it....
is that right?

TIA Dalis
Happy Caking!
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Happy Caking!
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post #70 of 187
Thread Starter 
1. I didn't say anything about cake pans and cans of beans.
2. NEVER put a cake in the fridge unless it has a perishible filling.
3. Yes, always wrap in plastic wrap.
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.
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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.
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post #71 of 187
I know.... lol that's why I said what I TOUGHT u said... cause I had it wrong... but since I already did it that way.... I was just wondering if you think that will mess it up... so sorry to have bothered you.... I will see how I can save the cake... have a nice one....
Happy Caking!
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Happy Caking!
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post #72 of 187
Thread Starter 
Well, please get it out of the fridge. You might need to paint the outside edge with some simple syrup because, yes, it likely will have dried out bit. The cans may have been the right amount of weight, or may have been too much. The cake will certainly let you know.
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.
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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.
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post #73 of 187
Thanks... I did take it out.... and I just finished icing the cake and so far it looks good...

now I put it back so it can set before I fondant it....

Thanks again for your tips... this time I printed out your instructions so I don't goof up next time..... icon_smile.gif
Happy Caking!
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Happy Caking!
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post #74 of 187
Thread Starter 
yeah! for good lookin' cake!
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 #75 of 187
Quote:
Originally Posted by leah_s

I've been doing this for several weeks, and it's working well, so I'm ready to share. It's my way to get rid of the dreaded bulge.

In culinary school we were taught to place a cardboard on top of the cake and push down hard - right to the point BEFORE the cake breaks. It takes a bit of experience. LOL. Then remove the cardboard of course.

This works better.

Put the cake on a board. Fill. Wrap in plastic wrap. Then put a ceramic tile on top. Wait 2 or 3 hours. The ceramic tile should be about the size of the cake. We have ceramic tile in our house, so there were leftover tiles that are now my cake "tools."

I used to fill wrap, put a paperback book on top and wait overnight. This works better.



I've been doing much the same for quite some time, but I use a marble tile I bought in Lowes. The key is the 2-3 hour part... one really can't rush the settling! thumbs_up.gif

Edited to add that I just read someone else mentioned using marble and the OP felt it might be too heavy. I've never had an issue with it being so. It works great every time --no cracking. thumbs_up.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
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