DOUBLE LAYER SHEET CAKE HELP! - Page 2
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I make that cake all of the time. It is my standard family birthday cake. It works well. If you want height, that's the way to go. Make layers ahead and freeze individually. They are so much easier to work with then. No cracking or crumb worries. No dowels necessary.
One warning, do not use cardboard for the cake. Get foamboard at Walmart or craft store and cover with foil. The thinnest works and is so much more stable than cardboard.
why not the silver cardboard cake boards?? I have a cake order im doing tomorrow, 1/2 sheet and I bought a think cardboard silver cake board - please let me know :)
- 1,040 Posts. Joined 11/2012
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If you defrost a cake wrapped, condensation will not get on the cake ito begin with.
Condensation does not come from the cake. It comes from moisture in the air in the room around the cake. Moisture in the warmer air of the room is drawn to the cooler object (the cake) where it will gather and condense on its surface. If a cake is wrapped, the moisture from the air will condense on the outside of the wrapping. If a cake is uncovered, the moisture from the air will condense on the cake itself.
Yes! It's so much easier to torte/level a cold or partially frozen cake. I bake, wrap with Saran and foil then let them sit in the freezer overnight. The next day I pull them out and let them sit on the counter still wrapped so the condensation forms on the outside, rather then on your cake.
SweetSin-Those thick boards should be fine for your sheet cake. You just want to make sure the baseboard will hold the entire weight of your finished cake.
When I make cakes I use a board underneath each tier. The foil covered board you purchased would be something I'd use as my final presentation board (I'd also cover it in fondant just because I think it's a more professional finish-just a personal preference). Anyway, the presentation board won't always fit inside your fridge or you'll want to avoid getting that dirty. The cardboard cake circles (or sheet sized in this case) are very flimsy and can soak up moisture easily which will make them bend. I use foamcore (cut to the same size of my cake) and ice, when smoothing or between coats this will support my cake as it goes in and out of the fridge until my icing is smooth. I move it to my final presentation board when finished, box and deliver.
I hope that makes sense. I do a lot of tiered cakes so they need to go on their own board, the edges of their base board also helps me have something to put my bench scraper against when smoothing the icing. I suppose it isn't necessary to have that extra board for sheet cakes, that's simply the way I do it. Do whatever works best for you.
- 732 Posts. Joined 12/2007
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Double-layer sheet cakes were my standard "kitchen cakes" for wedding cakes - when cut they looked exactly like those cut from the main cake.
The individual sheet cakes may be baked, leveled, wrapped well and frozen several days prior. And ThreeDGirlie is right-you don't need to fill your pan quite as full when doing a double-layer so the cake isn't overly high (unless you need it 4"-5"!) I would defrost the cakes the nite prior to decorating: remove all of the wrappings, except for one layer of plastic wrap.
MDF is a great idea for a cake board, but I've just used either the 1/2" thick foamcore board(the thickness of cake drums) or a double-layer of regular foamcore board. My cakes are pretty heavy, so a single board isn't sturdy enough for a double-layer cake! And be sure to use a new/SHARP Xacto-knife blade when cutting foamcore board!
Covering a double-layer sheet cake with fondant is not any worse than covering any large round tier...just make sure you have enough fondant colored! I like to roll out my fondant on heavy duty clear vinyl - this just makes it easier for me to transfer such a large sheet to the cake. and remember to measure your cake so you know your rolled out fondant is going to cover your cake!! You don't want to transfer a piece of fondant, only to find that it is 3" too short!