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First time with large layers

post #1 of 9
Thread Starter 
Im about to try my first 16 square (practicing for future cake). Searched for hints, and have come up with the following but still have questions & since Im a trifle intimidated with the thought of this, any additional thoughts or answers will be appreciated!
1. Are certain recipes better for larger cakes? I was going to try basic WASC.
2. Bake at lower temperature 300 (but not sure of the time?? 2 pans)
3. Use flower nails/bake strips
4. Handle layers partially frozen
5. Use a flat cookie sheet for lifting/torting.
6. When you torte a large size, do you weigh down the top to help it settle, or is the cake weight enough?
7. OMG-what the heck can I do with all this cake after its made??
post #2 of 9
Some recipes are a bit too crumbly for cakes like this. I have never done WASC so I can't comment but I''m sure another commenter can.. I use Smitten Kitchen's Vanilla Buttermilk cake recipe and it works wonderfully.

I have frozen my cakes before and let them thaw in the refrigerator covered for a few hours until I am ready to work with them. I haven't worked with partially frozen cakes since the method I explained takes care of the issue the cake maybe being too delicate. I find it can be a bit difficult to crumb and decorate a fresh out of the oven cake.

I haven't used a flower nail or a cookie sheet for handling it so I can't comment on that.

As for the trial cake, give it to friends or family! My brother loves being a test "dummy" and is always happy when I give him things to try.
post #3 of 9
Sounds like you have alot of good advice. I might add to line the bottom of your pan with parchment, just to make sure it doesn't stick to the pan. The weight of the cake would work if you let it settle for a few hours or overnight. I usually freeze my layers, then thaw when ready to use and torte, and crumb coat. I let it sit overnight, and finish coat the next day and decorate. If you want to rush this process you could weigh it down with something.
post #4 of 9
.........1. Are certain recipes better for larger cakes? I was going to try basic WASC
Yes the *original* WASC is perfect for that size icon_smile.gif
http://cakecentral.com/recipe/the-original-wasc-cake-recipe

2. Bake at lower temperature 300 (but not sure of the time?? 2 pans)
Go you the recipe I posted ^^^ and read through the whole long post, all the replies, as there are many new tips & helpful info all throught it.
3. Use flower nails/bake strips
I have baked many, many w/o either BUT.... it doesn't hurt to use them - amd might be helpful to you. Each oven is different and it might not be the recipe that gives you trouble but the oven (or it can be the other way around.)
4. Handle layers partially frozen
5. Use a flat cookie sheet for lifting/torting.
It;'s helpful - especially if you are not used to handling them.

6. When you torte a large size, do you weigh down the top to help it settle, or is the cake weight enough?
I have never done this. Usually I just use filling between the two layers that make u p one tier.

7. OMG-what the heck can I do with all this cake after its made??
Donate it to a rest home; fire or police station; or hospital!
Ronald McDonald home if there is one nearby.
post #5 of 9
do you weigh down the top to help it settle, or is the cake weight enough?
http://cakecentral.com/cake-decorating-forums.html
post #6 of 9
In a busy shop we didn't have time to 'weight down' cakes. Just press firmly with your hand.
post #7 of 9
I bake my 16" sq. at 325 for about 55. I use the heating core. I use nails in my 10" & 12".

I don't freeze my cakes, but I can see how that would help with stacking them. I use a 16" masonite board or 2 -16" cake boards.

I don't ever use anything to weigh down the cake.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #8 of 9
Thread Starter 
Thanks for the input! If new granddaughter doesn't decide to "arrive" tomorrow, I'm going to try the 16" !
post #9 of 9
Great advice so far. The only other thing I've done is to cut it in half for easier handling. After firming up in the freezer, placing each half on the bottom layer/BC is much easier to handle. I put a little BC along the cut as I place/push them together.

If I have more than two layers, I place the third layer halves perpendicular to the ones below--it just makes me feel a little more secure that the thing won't split down the middle because I cut the layers in half icon_wink.gif

GL!
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