Please Help Me Answer Some Basic Questions
Decorating By Auryn Updated 29 Aug 2007 , 11:36pm by alanahodgson
Hi guys
I know the questions I am asking are incredibly basic but I have no idea either how to do it or what the heck it means.
Ive been making cakes for fun for about 5 years
I watch foodnetwork religiously and most of my 'techniques' Ive picked up from there
However I want to get better at making cakes because Im just so amazed at the beautiful and delicious looking things you guys make
Ive become addicted to this site and have already learned tons and tons just by reading over the last month. These are just some things I haven't found answers to yet.
ok so here are my 'basic' questions
*- when you make the piping bags from parchment paper- how exactly do you make them?? Ive tried a dozen times and always end up with a mess and a ton of wasted ganache, creme patisserie or other cream
*-when you line the pan with parchment, do you line the bottom and sides or just the bottom?? Ive always just buttered and floured the pan and never had a problem
*- what exactly does 'crumb coating' the cake mean and entail??
*-freezing cakes- Ive read a couple of places that you should bake the cake- torte it and then freeze it before adding fillings, frosting etc.
Can you please explain why freeze it and how to go about freezing it w/o screwing it up??
*- pan wise- I have only ever used spring form- whats better- solid or spring form??
ok I will quit now before you guys get tired of me.
Thanks for being such great folks- just being able to read everyone else's posts is awesome
*- when you make the piping bags from parchment paper- how exactly do you make them?? Here is a visual for parchment bags. http://www.wilton.com/decorating/basic/foldingparchmentbags.cfm
*-when you line the pan with parchment, do you line the bottom and sides or just the bottom?? Ive always just buttered and floured the pan and never had a problem Parchment is normally only used on the bottom and is not required, just one option.
*- what exactly does 'crumb coating' the cake mean and entail?? Crumb coat is a thin layer of icing to keep the crumbs under control. The second coat of icing can be applied easily with no visible crumbs. Some cakes are easier to ice than others. A crumb coat is not always necessary.
*-freezing cakes- Ive read a couple of places that you should bake the cake- torte it and then freeze it before adding fillings, frosting etc.
Can you please explain why freeze it and how to go about freezing it w/o screwing it up?? Freezing overnight, helps with the crumbs if you torte and fill. It can be safely frozen for a couple of weeks, if you need the extra time.
*- pan wise- I have only ever used spring form- whats better- solid or spring form?? Springform is typically used for cheesecakes. Regular solid cake pans are available in shapes and more sizes. Use what you have.
when you make the piping bags from parchment paper- how exactly do you make them??
Here is a terrific video on how to make the parchment paper piping bags:
http://tinyurl.com/3cxvyv
Susie
Parchment bags are not the only option. When you take classes they prefer that you use them. You can make them large or small.
I used to use the washable kind but got fed up because they were greasy and took several washings to remove the fats.
I now purchase plastic disposable bags. Don't get the small qtys from craft stores that are made by Wilton, they are much too expensive. You can go to a bakers supply house and my them by the hundreds. Then you have them ready to go.
I store icing in them as well if I am going to use a colour over a period of time. You can place them in a glass with a damp paper towel in the bottom so that they do not dry etc.
Have fun, you are entering one of the most addictive areas of edible art. While thinking of edible, make sure you take a photo graph of your cakes and creations. It may take you 20 hours to decorate it but it will take less than 5 mins to watch it be eaten. Having photographs with show your improvement as well as show you how much work you have done in the past.
Good luck & happy decorating Claire
*- when you make the piping bags from parchment paper- how exactly do you make them??
I've made alot of bags out of the gallon zip lock bags. Just cut out a side at the bottom and add your tip or you coupler.
*-when you line the pan with parchment, do you line the bottom and sides or just the bottom??
I do not use parchment. I make my own pan release. Use equal amounts of flour, oil, and shortening. Mix and apply with a pastry brush. Nothing sticks. Plus you won't have that white film like you might get with flour.
*- what exactly does 'crumb coating' the cake mean and entail??
Like everybody else has said, crumb coating helps stop loosen crumbs from showing in your finished cake. It also helps retain moisture so that your cakes don't turn dry.
*-freezing cakes- Ive read a couple of places that you should bake the cake- torte it and then freeze it before adding fillings, frosting etc.
Can you please explain why freeze it and how to go about freezing it w/o screwing it up??
I bake my cakes, take them out and let cool in pan for about 15 minutes then turn it out on a rack and let them cool completly. After the have cooled then I wrap in saran wrap then rewrap with foil. When my cakes are completly frozen then I tort them.
*- pan wise- I have only ever used spring form- whats better- solid or spring form??
Most people use springform pans for cheesecakes.
Thank you all for all this great information.
I just put my first attempt at the white almond sour cream cake in the oven- its the first thing Ive mixed with my new KA 
I will put all this knowledge to use, at least I will try to .
two more questions hopefully you guys wont mind.
When I make a fruit filling like the pineapple one from this site- can I make it ahead of time and put it in the fridge for a day or two??
how about buttercream?? make it ahead of time and keep it in the fridge??
if I can- how long can they stay in there??
you guys are the best
Filling should be fine in the fridge for a couple of days. Buttercream does not always have to be refrigerated. It depends on your recipe. Some buttercreams need to be refrigerated, but need to be brought to room temp before using, or rewhipped before using. It all depends on the recipe.
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