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I now love working with cold cakes! - Page 2

post #16 of 24
I have a problem if I try to ice a cold or frozen cake with condensation forming. How do you all get around the waterfall down the tiers?
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
post #17 of 24
Originally Posted by Pearl645

Originally Posted by Bluehue

80% of my Wedding business is Mud Cakes...
Whether Dark Chocolate - White Chocolate or somewhere inbetween - flavour them with what ever you wish - cherry ripes - peppermint - coffeee - rum - morello cherries........etc etc etc

And yes - i always work with cold cakes.
As some have already stated - so much easier when handling - torting - filling and stacking. No crumbs - no mess.

Mud Cakes = a dense moist cake.
Very suitable for all weathers
Will stay dense and moist for at least 5 days.

99% of the time they are torted and filled with a ganache...again - flavoured to the customers wishes.

Most popular cake here in Australia.


So is wasc considered a mud cake? I always thought a mud cake was a chocolate cake with some chocolate filling!

Pearl - i am not sure what is in all WASC cakes - but here is a link showing the list of Mud Cakes.
Mud Cakes are much denser than your everyday mud cake - that is for sure.
Very moist...
and here is a link showing a thread that was started last year - for those who wanted to make a mud cake.

It does have recipes dotted here and there throughout the thread...
Hope this helps you pearl.
post #18 of 24
I have iced cold cakes and have gotten big air bubbles under my buttercream. How do yall prevent that?
post #19 of 24
Hi, I have also started assembling my cakes while they are frozen. It is so much easier. I am also having the problem of my frosting getting air bubbles underneath the frosting and then the frosting falling off of my cakes.

Should I crumb coat the frozen cakes and then let them thaw before I finish them? Any ideas? Thanks, Maishelle
post #20 of 24
bumping for answers to the last 2 questions...
post #21 of 24
Remembering that i am in Australia and not 100% up on the different cakes and fillings others use..... so in saying that....

I never fill a frozen cake - cold yes, but never frozen.
As the cake thaws the added moisture from the *frozen* cake can contribute to how your filling and crumb coat either stays or decides to fall/slide off.

The added moisture needs to escape (so to speak) and by being locked in due to the filling and crumb coat i am thinking that this is why some are finding air bubbles in thier filling.

I would suggest (and its only my thoughts) that the cake be allowed to thaw before filling.

This is differrent to a cold cake.

Something that i do do is....

After my cake is baked - i tort it into its layers...
Then stacking it back up again with freezer bags in between each layer.
Freezer bags work a treat as they make seperating the layers so easy when need be.

When i take my frozen cake from the freezer DURING THE DAY, i unwrap the glad wrap - seperate the layers - and after about 15 minutes my layers are ready to fillled and then stacked again.

IF i take my frozen cake out of the freezer at night time before i go to bed, i just leave it as a whole cake on the bench..... then in the morning - upwrap and seperate the layers.

After filling my cake and stacking the layers back up again - i lay sheets of baking paper on top - then place my extrememly heavy bread board on top - so as to help with the settling process.

I leave my cake like this for at least 3 hours.

Then i do my outter layer/crumb coat - which is ganache.
After this process has been done, i again place baking paper on top and put the extremely heavy bread board back on top - I then leave my cake for at least 6 hours - mostly oivernight.

As ganache does not have to be refridgerated - i am safe in doing this.
I understand that many use perishable fillings - and that thier *weighted cake* would need to go into a fridg.

Please...this is how I do it - i am not saying this is how it must be done....just adding a suggestion to this may help some.
Bluehue icon_smile.gif
post #22 of 24
Thank you for helping me with this. I am going to try some of your ideas and from now on I will not frost frozen cakes. I am sure that is why all of a sudden I am having a problem with my frosting falling off of my cakes. Your explanation really helped. icon_smile.gif
post #23 of 24
Thanks Bluehue!
post #24 of 24
Oh you are both most welcome - i just find that these things work for me - so hopefully they wiil help and work for you too. icon_smile.gif

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