AHi all I'm new to cake carving and everywhere I read it suggests freezing the cake and wrapping it in cling film to keep the freshness in, but how long does it have to be in the freezer for? I am doing a trial run on a big cake I need to do in September?
Advice will be appreciated
a few hours at least--overnight-- something like that--nothing written in stone as you've already discovered
I never freeze my cakes before carving, If something's going to shift and fall off I want to know that when I'm working on it! If it's frozen and thaws, things that are carved out might not stay supported the same way when they're thawed as when they're frozen.
I like to start with a frozen cake when I'm carving--the cake stacked in a general way that'll lend itself well to what the final shape will be.
Sometimes, due to time constraints or design issues, I'll have to cover it in saran again. If it needs more carving, I may freeze it just a bit, but in general, I'll leave it at room temp.
I find that I can get better details on a frozen cake. Things seem to stay put better.
I carve chilled cakes, but not frozen, I never freeze my cakes. I just fill it and then pop it in the fridge until it's hard enough to work with.
AThanks all for advice and k8Memphis I am temptinh to do a little scale model of a 32 ford just to see if I can do it. :D
wow minxie, cars are so hard to me--i'd never do one for 'fun'
they ain't fun!!!
good luck to you!!!
love to see a photo if it fits into the plans
best of the best to you!
(oh wait an antique car no i could get into an antique car!!!! )
AThanks if all goes to plan should be carving tomoz