Toba Gaarrett's Cake Spackling???
Decorating By peacockplace Updated 14 Sep 2006 , 3:27pm by peacockplace
Has anyone ever done it? If so does it change the taste or texture of the cake. Was it worth doing? Thanks!
It makes a tremendous difference. If you refrigerate the cake after spackling for several hrs or overnight it really gives the cake structure. The top and sides are so much straighter. Plus, you can fix any imperfections in the cake. I love it.
I also use her directions for icing the cake. I haven't uploaded any pictures in quite a while and am not sure if any of my photos were spackled.
Thanks for the reply. I've been wanting to try it, but haven't gotten around to it yet. Does it taste on the outside of the cake or does it just blend in?
Please share, is it in one of her books? Thanks!
PeacockPlace, After looking at your cakes I wouldn't change a thing! They are absolutely stunning.
To answer your ? - It doesn't change the taste at all since it contains the cake, the icing & the same filling. My kids love to eat it - I give it to them so I don't feel so guilty for baking someone else a cake.
Give it a try - I'll be suprised if you don't like it. It's as easy, if not easier, than crumb coating.
I google Toba Garret cake spackling and found this link.
http://216.239.51.104/search?q=cache:O1fyNvRUAssJ:www.baking911.com/asksarahbb/viewtopic.php%3Ft%3D2714%26view%3Dprevious%26sid%3D64ee3d5f007f2cb7b5ccbbd37be048d0+toba+garrett+cake+spackling&hl=en&gl=us&ct=clnk&cd=2
I was reading a cake book at the library yesterday, and she made something called truffle paste (I think). It was made from cake crumbs, evap milk, jam, vanilla, and melted chocolate. She used it to make pieces on 3D cakes and making the sides more stable. Is this similar ot cake spackle?
I want to know too. Especially if it makes your cakes look straighter.
I look at the web site and found the recipe for Spackle Paste by Toba Garrett. Thank you to couturiere for supplying the site address.
Cake Spackle:
3-4 cups of cake crumbs
1/2-3/4 cups butercream
Mix together to form a thick paste. If it's too stiff add more buttercream. Use this mixture to fill in the gap between the cake layers and in cracks, too.
Sounds like it is worth a try.
The top tier of the luau cake (sand tier) in my photos was pure cake spackle. The cake had an accident and got smooshed - it was very easy to fix the spackle layer!!
Toba's Spackle Paste
After leveling the cake, crumble the top in a bowl, then add icing and filling (if you are using filling other than icing) and mix thoroughly. I only use one top to coat a 9 inch cake. The consistency should be thick but spreadable. (I add a little milk if it's too thick) Now, crumb coat your cake. Fill in any spaces between layers or if you have a crack or broken side. You can use this to build up a nice level top. Put it in the frig over night or for several hrs to become firm.
I promise you will love the results and it's so easy. Don't worry about measuring.
Any left overs can be eaten directly from the bowl!! Gives you an idea what the cake tastes like.
[quote="PoodleDoodle"]PeacockPlace, After looking at your cakes I wouldn't change a thing! They are absolutely stunning.
Thank you so much for that! You really made my day. I'm trying to learn as much as possible. I really want to make a career out of this.
Samsgranny... yes it is in her book The Well-Decorated Cake. It deosn't give a recipe though... just says to mix cake scraps icing and filling to make a thick spackle.
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