Question On Carving A Cake

Decorating By good36 Updated 2 Jan 2007 , 8:49pm by DianeLM

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good36 Posted 1 Jan 2007 , 5:13pm
post #1 of 5

The cake is made and frozen. Is it best to carve frozen or thawed? How do you control the crumbs on a carved cake? Any advice would be helpful!
Thank you
Judy

4 replies
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missyek Posted 1 Jan 2007 , 5:31pm
post #2 of 5

I carve when the cake is frozen--a lot easier. Once carved and thawed, I do a crub coat to control the crumbs.

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2sdae Posted 1 Jan 2007 , 5:43pm
post #3 of 5

Does anyone know of a tutorial on carving cakes? Maybe a demonstration type.

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2sdae Posted 2 Jan 2007 , 7:15pm
post #4 of 5

I'm bumping this to see if more info is out there!!!

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DianeLM Posted 2 Jan 2007 , 8:49pm
post #5 of 5

I do the same as Missy. I don't like the cake frozen solid, tho. Too hard to carve. I like to freeze for about 4-5 hours. It's good and chilled, but not rock-hard. I use thinned down icing for the crumbcoat to guard against tearing up the cake. For tight areas, I use a paintbrush to apply the crumb coat and the final icing coat.

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