Need Help On My First Big Cake

Decorating By luvhavinbgtwins Updated 25 Oct 2006 , 4:08pm by Chef_Stef

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luvhavinbgtwins Posted 25 Oct 2006 , 3:51pm
post #1 of 4

Ok First I want to say I just love this site, I love making cakes and never made real good ones...but I have been reading and reading and learning..So I am slowly getting better but I just love it..

OK I am making a present cake for a sat. baby shower I am throwing...ok this is what I have I got a wilton 9x9 pan I meant to get a 8x8 bu they didnt have one...so my first question is..
1. It said to make 2 w/my box cake or do I put all of it to make it thick..

2. I usally let it cool completly and stick in the frige overnight covered but it comes out sticky is there another way to keep it overnight.

3. Should I ice it the day before and just let it sit out or but it in the fridge? (I think I am going to use buttercream for the first time if I can find the right one..there are so many out there...) I usally just use store bought whiped but it never covers good or and I never have enough

4. I am trying fondant for the first time and making a bow...I know to make and let dry over night to harden in the shape I want...but from there how to I keep it good...

please any other tips you have please let me know....My last cakes I just made last month didnt turn out so well, they where for my twins B-Day they just turned 3.


Please thank you so much..
Ginny

3 replies
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dianagreen Posted 25 Oct 2006 , 3:58pm
post #2 of 4

Goodluck, I cant help much but ill give you a bump think positive and there are many wonderfull recipies on here that work great - the cake extender recipe works well and buttercream dream is about the best bc i have made and mmf is the best fondant -imo

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cakesbybert Posted 25 Oct 2006 , 3:59pm
post #3 of 4

1. measure out your batter for the size of cake pan you have - if you don't know how many cups go to wilton web site.

2. No need to put cake in fridge over night it will keep just fine on the counter. Cool completely before putting wrap over the cake.

3. No problem icing the day before and keeping it out. No need to refrige if you are using buttercream.

4.Fondant bow will keep - DO NOT refrige. dried fondant will keep forever.

hope this helps

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Chef_Stef Posted 25 Oct 2006 , 4:08pm
post #4 of 4

Also make sure you take the cakes out of the pans after cooling about 10 minutes on racks, then let cool completely before wrapping and storing overnight; otherwise they won't want to come out of the pans as well.

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