Just curious how your cakes look from inside?
How much filling do you put in and do you soak the batter with some liquid? If so than please tell me how do you make your cake stay stabile? Mine are very soaked and thus not very sutable for carving. I saw it in the artical here for the magical awl that there is now filling in the cake only buttercream on the cake. But that makes the middle peaces really dry... I have looked at some books as well (as many as available here)and it's the same thing - just batter and buttercream and fondant... Is that it?
But I'd love to make 3D cakes very nice so I wander how yours look like from inside? If any of you have a picture I'd love to see it!
I'd also like to know how much filling do you normaly put in - if you do that at all? Is that 1 cm/0,5 in or less/more?
Does any of you use anything else except form buttercream and jam underneath the fondant? My family and friends adore my creamcheese filling but it didn't work very well under the fondant - it soaked it completly and the fondant fell apart. (Everybody loved the cake nevertheless but I'd still like to make beautifull and good to eat!)
Another question is how much time do you need for a sculpted cake, (3D), covered in fondant - aproximatly? (I know it depends on the design but for instance one of Debbie Brown's children's cakes)?
Hi!
My 3d cakes don't have a real filling. Depending on what you make you can cut layers and put buttercream inbetween. Too much and too soft filling will make the cake unstable.
How much time you need for a 3d cake depends on the cake and on you. I usually bake a day ahead. The next day I do the rest and this can take many hours. I calculate a whole forenoon for decorating. But it depends on you. I think many members here on CC can do it much quicker. It is all practice.
Luggi
Thank you! I needed a feeling to calculate if I wanna do some serious projects.
So far I have always baked the cake the same day that I gave it/the same day that it was eaten. I usually have only a few hours (usually 2 to 3 hours) to do everything - bake and decorate so I will know now to plan ahead. I baked and decorated the two of my cakes posted here in about 4 hours both - but i had to make everything from scratch - including fondant/sugarpaste, buttercream... But they were my first decorated cakes and I don't have the equipment yet so I hope to get better.
Yes, my filling is rather soft - softer than the buttercream and I usually put (1,5 to 3,5 cm) 0,5 to 1 in filling inbetween. i guess I should kiss that filling goodby in sculpted cakes...
Any ideas how to make sculpted cakes joucy/moist/not dry? I know butter/margarine in the batter help it but than the cake is greassy which is not wanted in our area... Or any ideas how you serve it - maybe with some custard, cream, syroup, sauce... to make it less dry?
I've never had the problem with my cakes being greasy when I do them with margarine or butter. You can serve your cakes with anything you want to make them moister.
The greassyness in cake is not something you'd see it's a matter of taste. We prefer sponge cakes with no fat in it at all. i know it's different in America but I'd like to adapt the recipes so people here would like them (for the feeling: I usually have to cut down the amount of sugar and fat in USA recipes from 20 to 50% to suit our taste).
So nobody here really fills sculpted cakes???
Shamani, I like Ganesh because she's the most sweet-toothed god I know of
i normaly use just what you suggested luggi
Just I put some filling on top of jam between the layers. Yes, we like it really very moist I'll try that on sculpted cakes without the filling and with some fat in the batter - maybe it'll still be ok Thanks!
Quote by @%username% on %date%
%body%