What Is Your Process? Bake, Cool, Then What?
Decorating By 1234me Updated 20 Feb 2007 , 6:49pm by gingersoave
just curious what everyone's process is.
I am wondering when I should level the cake - after I freeze it, while it is still warm, etc. SO I thought I would ask everyone's process from baking to actually decorating. I am sure others would benefit from this question as well or get ideas of maybe a different process.
Here is mine:
bake
cool in pan for 10 minutes
turn out then allow to cool on rack until no longer warm
level if needed
place on board
crumb coat
decorate
sometimes I freeze them and if I freeze, I level it then place in freezer.
I do the same thing- without the crumb coat step...
I usually wait until cake thaws from freezer to level.
Here's what I do:
1. Bake
2. Cool in pan 10-15 min (depending on size of cake)
3. Let cool on cooling rack until no longer warm (usually overnight)
4. Level and torte
If I'm going to freeze, I put a layer of plastic wrap between each layer of cake so that I don't rip it apart because sometimes I'm too impatient to wait till the cake is completely defrosted.
If I'm not going to freeze then I put it on the board, fill, crumb coat (depending on my mood) and decorate.
~Chelle
About the same, except that after I level the cake layers I brush the cut side with a flavored simple syrup. It adds moistness and compliments whatever flavor filling I am using. I just use a pastry brush and moisten but not soak or saturate the cakes. When assembling I always make a buttercream dam with a plain #10 piping tip, add filling inside the dam, add the top layer and then go back with the same piping bag and fill in the space beteween the two layers on the side of the cake. Smooth that line with an icing spatula, crumb coat, chill and then final coat of icing. Filling in that space between the layers not only helps hold the filling in place but prevents that dreaded bulge line on the sides of the cske.
If my cake has risen higher than the pan (which is the most common), I will trim while it's still warm in the pan so I can use the pan edge as a guide. Otherwise, I flip it onto the cooling rack and trim it. If I'm going to freeze them, I like them to be trimmed first so they are easier to stack .... no hump to deal with.
I put my frosting dam just inside the edge of the cake. I put my filling in and when I put the other layer on top, I go around the cake and press down lightly on the edges to "seal" the frosting dam. I have never had a buldge or filling leak out.
~Chelle
Here is my recipe: I DO NOT let the cake cool AT ALL before I put it in the freezer. To ice it, I take it out of the freezer and DO NOT let it thaw, I ice it immediately!!! ENJOY, I'm a cake instructor for Michaels and I give this recipe to all of my students, it's the most moist cake you will ever eat! I have taught to over 300 students and they ALL use the recipe! Hope this helps!
Ginger's Cake Recipe
1 Box Cake Mix (any flavor)
1 small Box INSTANT Pudding (do not use the cook and serve)
1 ¼ cups water
½ cup vegetable oil
4 eggs
Oven at 350 degrees.
Mix all ingred. Together at medium speed for 3 minutes (2 minutes with the stand-up mixer).
Bake for about 30-60minutes. Done when toothpick inserted comes out "JUST" clean. Remove from pan onto tin foil and IMMEDIATELY wrap and put into freezer. Can be frozen for a few months.
Pull from the freezer. Remove tin foil and IMMEDIATELY ice the cake. This will lock in the moisture. Some condensation on the top of the iced cake is normal, just leave it, the water will absorb. DO NOT try and wipe it off!!!
Eat and enjoy!!
Buttercream Icing (double batch)
2 cups crisco shortening
5 tablespoons water
1 teaspoons clear vanilla
1tsp butter flavor
*mix these ingred. Together until smooth
Add 2 pounds powdered sugar (slowly with hand mixer)
If you need to thin down icing to ice the cake just add 1 to 1 1/2 tablespoons of water. Otherwise, the above recipe is perfect for roses, piping figures, borders and even writing on the cake!
Filling
3 containers snack pack puddings (comes in 4 pack)
½ box dry instant pudding
Mix well, will be very thick!!! Can add more pudding if you want it thinner. Add to middle of cake once you make your icing dam. If you buy vanilla snack pack pudding you should use vanilla instant pudding mix.
I NEVER use meringue in my BC. I find that it does nothing other than cost extra money. If you are using currently using it, try not using it to see if you can tell the difference. I teach the cake decorating for Wilton and out of my 300 plus students only 1 (yes 1) has said it made a difference. But I believe she grew up with her mother using it. I teach my student NOT to put it in to save their $. I have been cake decorating for 14 years and teaching for 6 years. Try it! Ginger
I believe that Wilton teaches this and has their instructors teach it as well, and maybe it does crust up, but so does the buttercream without the Meringue. Another reason for Wilton to make money? The recipe above is the recipe I tell all my students to use, not to follow what is in the book. I also DO NOT teach with stiff consistency icing-ever. We only use this medium consistency recipe and then I have them thin it down to ice their cakes. Hope this helps!
Also, one more thing, (can anyone tell I've had WAY too much caffeine today!! ha ha) Back to leveling the cakes, when I freeze my cakes the top of the cake becomes the bottom of the cake and even after I freeze the cake I make sure when I peel it off the tin foil the original bottom still remains on the top. No need for leveling. You may just need to add more buttercream icing around the bottom of the cake (near the board) in case it's uneven. Good Luck! Ginger
Wow thanks! I didn't use it before the class and I sort of see a difference in the crusting. The Bc does not stick to the viva papertowel as much and just is smoother. I'll try it again without. What a big difference in instructors! Mine does not go away from the book at all.
Road trip to Gingers!
Thanks for your help 
I teach outside the box!!! ha ha I use the book as a "suggestion" to my students. I've been doing this forever! I teach for fun and as my hobby, certainly not to pay bills! I want everyone to have fun learning and have a great cake decorating experience! We as instructors just open your door to the many paths you can take to the world of cake decorating!! Have FUN!! And if your ever in VA Beach stop by one of my classes we have a total ball in my class!!!!
Ginger,
Great advice! I'm glad I opened this post! I have one question . . . I iced a cake once without defrosting it and as it defrosted, the icing slid down the cake! How do you keep the moisture from defrosting the cake from ruining your buttercream?
Thanks!
Carol
Absolutley, we learn the Wilton method on everything! In addition to what Wilton teaches I also show my slant as well. Everyone does cake decorating differently. Thanks for your response I will certainly be careful how I write things from now on! 
Hi Carol, that has never happened to me before. Make sure when you are smoothing your icing down, try and not use too much water, that can cause your icing to break down and separate. But I have never heard of any of my students having your problem unless they smooth it with the spatula dipped in water and they do it too much. After you pull it from the freezer and ice it after you are done there may be condensation on top and make sure you do not try to wipe it off, it will reabsorb into your cake. Hope that helps, good luck!
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