If I bake my cake tonight?? Do I fill it then wrap it then place a tile on top ??? Then crumb coat it.... or freeze the cake then defrost in the morning then fill it and crumb coat it?? But then I read bulging handles.... so confused me!! lol I guess u can tell I'm new to this !!! If any one knows the best way please help many thank sonia
Well I *NEVER* used a tile on top of any of my cakes and seldom had buldge problems. I'm not saying never just very seldom. I personally think bulge problems are mostly the result of using too much filling. Yeah I know few agree w/me on that:)
You can bake, cool well, fill and crumbcoat then freeze OR you can bake, freeze overnight then defrost, fill and complete it whenever you want. I have done it both ways w/o any problems.
Do I fill it then wrap it then place a tile on top ???
I don't understand the wrapping part to be honest. And why would you freeze a cake overnight???
I fill my cakes (previous frozen and thawed or fresh) and place cling film and a very heavy book on top, let it stand for a few mins and give it a good squeeze...that's it. You could just press down on the cake with your hands but I find a book distributes the pressure more evenly.
Quote by @julia1812 on 23 hours ago
Do I fill it then wrap it then place a tile on top ??? don't understand the wrapping part to be honest.
Answer: I have never placed a tile or anything else on any of my filled cakes. Some people think that weighting down the layers prevents bulging. Wrapping is just to keep the cake fresh....you don't want to put it in the fzr, frig or leave on the counter totally uncovered.
And why would you freeze a cake overnight???
ANswer: Freezing helps distribute the moisture in a cake. It actually makes a moister cake.
I fill my cakes (previous frozen and thawed or fresh) and place cling film and a very heavy book on top, let it stand for a few mins and give it a good squeeze...that's it. You could just press down on the cake with your hands but I find a book distributes the pressure more evenly.
Answer: even what you are doing in really not necessary but if it makes you feel better it probably doesn't hurt. I'd just be afraid the cake might crack or become denser.
You're so right @kakeladi and now I understand the wrapping part! I never have my cakes standing around for hours, that's why I was wondering what she meant...
Bulging can have many reasons, e.f. too much filling, air bubbles in the filling or between filling and cake, cake not being level etc etc. Placing something on top that represents the weight of the fondant (if used later) is simple physics - more weight more pressure.
I never had a cake cracking or becoming more denser but I have very good cake recipes. Unless I'd sit on the cake that is LOL!!! But all it needs is the equal weight to the fondant. I also use that step to get my water scale out and check if it's perfectly level.
I think especially for beginners it's a good way to avoid ugly buldges. But anyway...like you said not a must and if you use american buttercream made with shortening the risk would be lower than with a delicate mousse filing (even with a piped damm) or mbc which stays softer than abc.
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