Can A Cake Be Too Moist To Stack With Dowels?
Baking By Jlb136 Updated 25 Feb 2018 , 4:30pm by -K8memphis
I have started using the WASC cake recipe. I think it is absolutely wonderful. I decided to freeze my cakes for the first time. I baked the cakes and allowed them to cool 10 minutes before wrapping two times with press and seal. Then, I wrapped them in tin foil and froze for 1 day. I allowed them to thaw for several hours before removing the tin foil and press and seal. The cake was the moistest cake I have ever ate. My husband said it was the best strawberry cake he had ever eaten.
i am practicing before I make my in-laws 50th wedding anniversary cake. I plan on making three tiers to feed 60 people. My question - can a cake be too moist to stack? I am afraid I may have issues stacking the cake and transporting 45 minutes. I want to dowel each layer and then place one large dowel through the three tiers. My cake is going to have buttercream icing. No fondant because no one in my family likes it. I am just trying to avoid any disasters.
By the way, the cake was not undercooked. It was delicious.
honestly -- I know a lot of people who use this method where the cake is wrapped up hot -- even a brick and mortar bakery -- it is however not safe/sanitary to do that because it holds the cake at the wrong temperature too long -- it steams the cake at lowering temps -- then you have all that interaction with the wrapping and the cake steam --so I would never recommend it --
another thing about that is you unthaw some of the food in your freezer a bit by putting hot stuff in there -- no es bueno --
you can add a splash to your cake using simple syrup if you want -- but re-consider the hot wrap up is my advice --
besides strawberry cake made with strawberries is vastly incredibly moist as it is -- why would you need to do this --
I've never had a cake too moist to assemble in a tier cake --
I was not aware of any of the issues raised by -K8memphis, but I do always allow my cakes to cool completely before wrapping and freezing. Believe me, it is not necessary to wrap them while still warm to retain their luscious moistness! I frequently use the WASC recipe and it is always super moist and freezing does add another dimension of moisture.
You should have no problem at all with the recipe and stacking, with proper doweling. I've even used it for carved cakes and it holds up perfectly. If you can see the pictures on my page, the five tier 50th anniversary cake was mostly various flavors of the basic WASC cake. I did transport it unstacked and stacked at the venue. Much less stressful!
As has been suggested, it is best to allow the cake to cool longer than 10 minutes. They can be slightly warm to the touch but I don't think 10 minutes is enough. (Neither have I heard of the issues K8 raises, & have taken several 'safe food handling" classes.) As for a cake being 'too moist' to stack - NO. It's the doweling system that holds up the cake - not the cake its self. One can tier/stack whipped cream with the proper support system :)
I checked out your cakes Sandra. They are beautiful. The detail is amazing.
I was just practicing freezing for the first time K8mephis. It is so stressful trying to do everything in one day. I wanted to try out freezing to lessen the stress.
I plan to bake my 12 in, 10 in, and 6 in cakes on Wednesday. Make my buttercream icing on Friday. Set my cakes out Friday night to thaw still wrapped. Decorate and stack cakes Saturday. Deliver to party on Sunday and eat them with family.
I am going to be practicing with several different flavors before the party. I am going to try freezing again by letting my cake cool completely first. Thank you for the advice. Any advice is appreciated.
could I suggest that you use a 9" instead of the 10" there is something nearly poetic about the profile and proportions of a 12x9x6 tier cake -- if possible -- just a thought -- best to you
I took a servsafe manager training where I was certified to teach afterwards
Another bonus of using a 9" tier instead of a 10" is stability for transporting. Probably not a whole world of difference, but this configuration is more stable, since you are planning to transport stacked.
I typed in error. I purchased 9in pans just this week. Thank goodness someone mentioned the pan sizes when I showed them the cake style I wanted. I would have been really disappointed with the outcome. Thank goodness for cc. I need all the help I can get.
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