Couple Of Questions...

Decorating By cassi_g16 Updated 15 Aug 2007 , 3:20pm by snowshoe1

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cassi_g16 Posted 15 Aug 2007 , 1:53pm
post #1 of 3

I'm new to cake decorating so please bare with me.

I froze my cakes and now need to thaw them.
Should they be thawed on the counter or in the fridge?
Should I torte them before they thaw?

How long should I let the crumb coat sit before icing?
Do I let it set the same amount of time after that for the icing to set before decorating (I am using an impression mat for the first time)?

How thick should fondant be rolled for a "Ribbon" around the base?
I don't have a pasta machine. just a lowly rolling pin and dowels.

Thank you I need help fast my first cake not for family is due tommorow night!!

2 replies
Tellis12 Cake Central Cake Decorator Profile
Tellis12 Posted 15 Aug 2007 , 2:08pm
post #2 of 3

I'd let them thaw on your counter until they come to room temp. Unwrap them before you thaw them to let the humidity dry off. As far as I know you can tort the cake before it thaws as well.

I usually let my crumb coat sit for at least 20 min.

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snowshoe1 Posted 15 Aug 2007 , 3:20pm
post #3 of 3

Regarding your ribbon - I think it looks nicest when the fondant is rolled between 1/8 - 1/4 inch thick. I think most of us use rolling pins and not pasta machines - you shouldn't have any issues getting the fondant even without a pasta machine.

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