"flaky" Cake And Crumb Coat Issues

Decorating By KerrieD Updated 29 May 2010 , 3:51pm by Kitagrl

KerrieD Cake Central Cake Decorator Profile
KerrieD Posted 29 May 2010 , 5:23am
post #1 of 7

I have 2 issues I need help/advice with.

1. I grease and flour my pans. When I turn them out, some parts have stuck to the pan making the cake "flaky" (my termonology). How can I get it perfectly smooth?

2. I crumb coated for the first time today. I filled the cake this morning and decided to give it a quick crumb coat so that when I put the buttercream on, it would go that much quicker. I put it in the fridge for about 8 hours. Took it out and started icing and the icing was sliding all over. I had to be very careful applying the icing.
Thanks for the help!

6 replies
Kitagrl Cake Central Cake Decorator Profile
Kitagrl Posted 29 May 2010 , 5:33am
post #2 of 7

How long do you let the cake cool before you turn it out? I only wait 5-10 minutes....

Is it hot and humid where you live? Sometimes a cold cake can condense and make it slippery to ice...it doesn't happen too much to me as long as my a/c is running well, but in the very hottest and most humid times of the year, it can be hard, because I refrigerate all my cakes.

indydebi Cake Central Cake Decorator Profile
indydebi Posted 29 May 2010 , 5:39am
post #3 of 7

stop flouring your pan. I have grease-only-no-flour'd my pans for 30 years. The flour actually puts a baked on "film" on the cakes that gets in your icing. I discovered the no-flour thing accidentally and never looked back. THe cakes come out so pretty and smooth.

I will never mess up my cakes by flouring my pans ever EVER again.

My cakes are leveled and flipped out of the pan within 2 minutes of coming out of the oven. Part of the reason is I don't want them to continue to bake while sitting in a hot pan. Part of the reason is I'm pretty much a lazy person and just never had the patience to wait 10 minutes, tapping my foot, checking my watch, before flipping a cake out. Git-R-Dun!

Kitagrl Cake Central Cake Decorator Profile
Kitagrl Posted 29 May 2010 , 5:42am
post #4 of 7

I use that homemade cake release (whip equal parts shortening, oil, and flour) and it works GREAT...I know what Indy is talking about and I don't think it leaves that film on the cakes.

I'm like that...too impatient to keep checking hot cakes...out they go, onto the rack!!!!

CarolAnn Cake Central Cake Decorator Profile
CarolAnn Posted 29 May 2010 , 5:48am
post #5 of 7

I use Wilton's cake release and have also made my own as described earlier. I ALWAYS line my pan bottoms with parchment. I've never tried just greasing the pans like Indy but I may try.

KerrieD Cake Central Cake Decorator Profile
KerrieD Posted 29 May 2010 , 3:45pm
post #6 of 7

Kitagrl - I let the cake cool for about 10-15 minutes.
I live in NJ. I always keep the temperature in the house about 68. I took the cake out of the fridge and immediately started icing. I didn't think it had time to condense. I won't do that again. Thanks!

Indydebi - I know exactly what you mean about the "film" which I didn't like. 2 MINUTES!!!!!! WOW! AND LEVELED TOO??!! I will try that! I can totally agree with you about the patience issue! Thanks!

Kitagrl again - I made that concoction of the shortening oil and flour but was afraid to try it. It was like thick syrup. Maybe I'll try that too!

CarolAnn - I have lined the bottom with wax paper - not parchment but the sides still came out "flaky". Does parchment and wax paper give the same result? Thanks!

Kitagrl Cake Central Cake Decorator Profile
Kitagrl Posted 29 May 2010 , 3:51pm
post #7 of 7

Oh...you have to whip the shortening/oil/flour (and I like a tad extra flour) until its white and fluffy...it takes about 10 minutes.

I always ice cold cakes so if your house is that cool, I don't suppose it would condense...you'd know if it was, it would look like water droplets. Maybe it was your buttercream recipe...?

Quote by @%username% on %date%