I am very new to the world of cake - even though I have completed 4 Wilton classes I know(especially since finding CC) that I have tons to learn. I am hoping someone can give me some advice. I am working on a practice cake for a wedding cake that i have due next sat. I made my practice layers and butter cream yesterday and slapped them in the frig... now I want to ice the layers but not sure how to get the icing soft nor if I need to leave the layers out until they come to room temp?? HELP PLEASE>
Welcome to CC!
Pull the icing out an hour or so before you want to use it and the icing will get to room temperature. And then you can frost the cakes. Hope this helps!
thanks so much- what about the cake layers.. does it matter that they are straight from the fridg?
Well, some people like to tort cakes when they have been in the fridge because they say that there are less crumbs. But personally, I wouldn't ice the cake until it's at room temperature because it could make the icing sweat.
Hope this helps! Maybe someone else will chime in too!
It's actually better to have the layers nice and cold. Makes for easier icing.
torting and filling cold layers is (IMO) actually the most easy way to do it. i refridgerate all my cakes before torting and filling --- makes them much easier to work with.
I like to let my BC come to room temp, then beat it again to bring it back to texture. Makes it more fluffy.
I am using WASC- and this is the first time I have baked it(yummy) but I have found the top to be very sticky- is there something different I should do to prevent this?
I never refrigerate my cakes. I think this is one of those areas where there's no right or wrong. You just have to play around with what works for you. Obviously, the buttercream needs to be room temp, but the cake? Apparently, you can work with it either way! Just be wary of the sweating issue.
I normally don't put cakes in the fridge but have frozen some for sculpting. When I do that, I put them in the fridge to thaw after I sculpt and then I take them out and let them come to room temp before I frost. I bring my icing out to come to room temp too. And like others have said, stir it up again to get it fluffy.
i never have had any sweating with refridgerated cakes, wow, i didn't even know that was a possible problem. sometimes the more i know, the scarier it gets
i made the wasc this weekend and i got a sticky top too. i just sliced it off before i torted. the rest of the cake was fine, it was just the top.
.........using WASC- and this is the first time I have baked it(yummy) but I have found the top to be very sticky..........
Some people have found that to be a problem. I seldom have had the tops get sticky when they are baked just right.......but there is a fine line as to what is 'just right'. Since I have been using the recipe for some 20 yrs I know how long to leave it in the oven. Usually that sticky part is *right* on the top so you can shave it off if it really bothers you.
Do re-beat your icing before using.
Now I REALLY need help.. just attempted to torte one of my layers and the entire thing just fell apart. Did I do something wrong while mixing or baking or could it be a problem with my cake saw? I sure cant afford for this to happen on the "real" wedding cake.
Can you post a picture of what happened to it so we might have an idea?