I'M TRING TO FIND AN EASIER WAY TO FILL LARGER CAKES.. MOST OF THE TIME I RECIEVE HELP FROM MY HUSBAND, BUT HE NOT ALWAYS AROUND. I'VE HAD THE CAKE TO SPLIT BEFORE ,WHICH MADE ME WANT TO CRY..DOES ANYONE HAVE ANY ADVICE ON HOW TO SIMPLFY THIS SITUATION......
I use two large cake boards (whatever shape of pan I am using) I flip it from the pan on to one board and then flip to the other board and then flip onto the filling. My DH too is not always around and after crying about spilled cakes I just do this. May not be the most time efficent and is a little wasteful, but it works.
Slice them in half. Flip the top onto another board or cookie sheet. Pop in the freezer. When it's solid it's much easier to move and center back on top of the bottom cake.
I'm assuming that you have are having a problem putting the top layer on after the cake is filled? I work alone, and what I have found works great is to flip the layer onto a large piece of cake board and then place the cake right at the edge and quickly slide the layer onto the top of the first layer while pulling the carboard away. Does that make sense? I'm not sure if I explained myself clearly
in case the "flipping" scares you, try SLIDING a cardboard round in between the torted layers to support it and separate it. after adding an icing dam and filling it, slide the cake layer back on top.
That's exactly how I do it. Having them slightly frozen helps also.
I have two answers for you depending on what cake you are trying to flip.
1) A full 2" layer cake on top of another 2" layer of cake. Freeze or refridgerate your top layer for awhile to make it more firm.
2) If you are torting and removing your top layer then trying to put it back on, then I suggest using a cake board to slide in between, remove the top layer, and then slide it off of the cake board again.
in case the "flipping" scares you, try SLIDING a cardboard round in between the torted layers to support it and separate it. after adding an icing dam and filling it, slide the cake layer back on top.
That's exactly how I do it. Having them slightly frozen helps also.
or at least chilled. i bake the night before and let it rest in the refrigerator so the crumb structure will tighten up. THEN i do the torting etc. its much much easier to make a clean cut through a cake without all the excess crumbs and worrying that its going to fall apart if you lift it. i usually just use my hands because the cakes are so well held together on their own, unless its really big, as in 12" or larger.
I actually use my airbake cookie sheets, they are strudier than cardboard, I have a couple large ones. has been working well, will try with a half sheet doing friday. I just torte, slide sheet between layers, fill then slide off sheet back to top.
I actually use my airbake cookie sheets, they are strudier than cardboard, I have a couple large ones. has been working well, will try with a half sheet doing friday. I just torte, slide sheet between layers, fill then slide off sheet back to top.
After letting a cake cool on a cake, I'll cover the bottom of the pan with saran wrap and then flip it back into the pan. Then when I'm ready to decorate I'll just carefully take the cake out by holding the two ends of the saran wrap. THen just pull the saran wrap from under the cake. I do this with 12" big and most sheet cakes.
HOpe that makes sense.
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