How Long Do You Let Your Cake Sit?

Decorating By brian1974 Updated 11 Sep 2010 , 1:20am by catlharper

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brian1974 Posted 10 Sep 2010 , 8:16pm
post #1 of 6

how long after baking do you let your cakes sit before filling ,damming, dirty icing etc.
I have been leaving them overnight, to let it settle is this a common amount of time?

5 replies
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Molly2 Posted 10 Sep 2010 , 11:15pm
post #2 of 6

I let mine sit over-nite some people make theirs days in advance then freeze the I have no luck in doing that mine seem to just fall a part icon_cry.gif

Molly icon_smile.gif

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ginger6361 Posted 11 Sep 2010 , 12:05am
post #3 of 6

Depending on time, I just let sit till cool, then fill, crumcoat, refridgerate a few min and then shape if need be and frost. I have had no luck freezing either and I think they taste better fresh.

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bates123 Posted 11 Sep 2010 , 12:30am
post #4 of 6

I use the WASC recipe and I bake, let cool, wrap then freeze the layers about two days before I need them. Then I thaw (in the plastic wrap), then fill, stack and dirty ice. I let that rest for four to six hours then cover with fondant and decorate. I started doing it that way after getting some advice from CCers and I really like the results.

I was told that freezing the layers first will give a better texture and taste to the cake and I really believe that it does.

But hey, I'm not a professional by any stretch of the word. But I do like the results much better than just baking and decorating like I have done before.

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Karen421 Posted 11 Sep 2010 , 12:59am
post #5 of 6

You should let your cakes settle at least 4 hours after you fill and crumb coat them. That way if they are going to bulge they should do it by then. HTH

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catlharper Posted 11 Sep 2010 , 1:20am
post #6 of 6

I freeze all my cakes for moistness so I bake, cool, level, torte then wrap each layer and freeze. The next day I take them out, unwrap, fill, crumbcoat then let them settle for at least 3 hours to allow them to come to room temp and the cake to settle. Then I cover with the final coating of BC or fondant.


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