Advice Please.

Decorating By colleen26 Updated 14 Sep 2013 , 2:39pm by remnant3333

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colleen26 Posted 14 Sep 2013 , 7:45am
post #1 of 6

AHi everyone. I was wondering if you could help.

Ive been baking for quite a while (usually cupcakes). But I have decided to make my daughters birthday cak this year. The thing is cakes intimidate me lol.

So my question is how do you all prepare a cake from start to finish. When would you bake? Do you wrap warm or cold? Do you freeze/chill with your crumb coat?

Any help would be great. Thank you xx

5 replies
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alandavid Posted 14 Sep 2013 , 8:35am
post #2 of 6

Actually i can not prepare the cake at home we mostly buy from shop because my family not prefer home cake.



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Mpilon93 Posted 14 Sep 2013 , 12:49pm
post #3 of 6

I am the opposite! Cupcakes intimidate me! 
I am only new to cake decorating but I hope I can still help you out.


For me, it really depends how close to the date i prepare the cake. So far, its a week in advance. I for a one tier cake I make two of the same size (one on top of the other). Once their both completely cooled I buttercream crumb  coat them once put together. I leave it in the fridge for around a day or two if necessary, then cover it with fondant. 


It also depends on what kind of cake you are making. 


I hope I have been some help to you :) 

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JSKConfections Posted 14 Sep 2013 , 1:50pm
post #4 of 6

Colleen26 you can do a search and find plenty of strings on how to do a cake from start to finish.  Don't be intimidated, your daughters cake is perfect to practice on.  Good Luck!

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kikiandkyle Posted 14 Sep 2013 , 2:00pm
post #5 of 6

It depends on when it's needed and how much is going in/on it. 


I only do cakes for family and friends right now, but say the cake is needed on a Saturday - I will bake on Thursday and level/fill/crumb coat then leave it in the fridge to firm up overnight. On Friday I will decorate, leaving me plenty of time to pick up something I forgot or fix something that's gone wrong! I don't always have a lot of notice with cakes for friends, I've done it in the space of about 6 hours before. 


There's no need to worry about wrapping/freezing unless you need to make the cake weeks in advance for some reason. I do wrap warm and freeze unfrosted if I need to freeze a cake, usually because I had extra batter and made an extra tier for another day or something. I've never frozen a crumb coated cake, but if I was doing large quantities of cake I would probably consider it.

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remnant3333 Posted 14 Sep 2013 , 2:32pm
post #6 of 6

Are you going to make it all butter cream or do you use fondant? I am not a fan of fondant but there is a search box at top right hand corner of CC that you can type in anything and read all kinds of information about however you want to decorate. You can also go to You Tube and type in icing flowers, butter cream flowers, fondant, how to smooth cakes, butter cream piping tips, butter cream borders, etc.


If you are a visual person like me you will learn much by watching the videos. You can learn anything but most of all by practicing you will get better and better. I love making butter cream flowers on cakes. You Tube makes it very easy to see how to make all different kinds of borders, flowers, etc. You can basically make any kind of flowers with butter cream and piping tips that you can make with fondant flowers. The selections are endless!!!!


You can always practice on your cupcakes by taking the paper off and decorating it like it is a small cake. I know you can do it but practicing will make it easier.  Good luck!!! Keep your faith!!!

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