cutting off the edges - Page 2
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All my fondant and ganached cakes are trimmed. If I need to ice an 8" cake, I have an 8" cake board and 8" cake. No room for icing on the sides. So I trim 1/8 to 1/4" off the cake after filling and chilling. It doesn't take that much time at all to do and the finished cake looks so much better IMHO. All the left over scraps go in the scrap bowl for staff to eat or in the trash - and it's not that much cake anyway. Besides, it's also quality control.
To me, it's one extra detail I put into making the interior of my cake look beautiful and as lux as the price tag I charge. Everything is perfect, including no brown bits and exact ratios of buttercream/ganache on every piece of cake served. The outside of a competitor's cake can look pretty good to me, but as soon as it's cut and I see uneven layers and uneven frosting, it drives me nuts. Or even worse, when I see 1" of filling on 1/2" cake. Or layers cut unevenly. Or a mountain slope of icing, especially on the outer rim, because the cake was unevenly baked or domed in the middle, and instead of re-baking the baker just spackled icing on it to make up the lost height... all that makes the OCD.
Not saying ANY of you are guilty of this, just saying what my personal opinion is! I actually have no idea how many of the people that eat my cake actually notice that extra detail, but in just about every consultation I do the clients always drool over the photos of my cut cakes and comment on how perfect and delicious they look. I totally use it as an additional selling point - people eat with their eyes.
Again, just my humble opinion.