Just Starting Out, So I Need Your Tips/advice
Baking By BakedbyMommy Updated 1 Jun 2018 , 2:01pm by KitchenSix
Hi everyone! I've alway come to CC for answers so I decided to finally join, especially since I've decided to practice more on baking cakes, cupcakes, and cookies.
I discovered and fell in love with making baked goods from scratch and it's been about a year since I've been practicing. I'm leaving all of the boxed caked and pre-packaged cookie dough at Walmart (lol).
Anyway, I need help. I'll be making my daughters birthday cake for June 11 and she wants strawberry! I want to use buttercream and make some type of strawberry filling. Can someone aim me in the right direction in doing so? I feel like there's so much science behind baking. It's not as easy as some ppl think!
She wants a vanilla or yellow cake with a strawberry filling and covered in buttercream (She doesn't want a strawberry buttercream). I have never tried this before, I'm making one tomorrow (just to practice). Are there any do's/don'ts to adding a filling in between layers? I was thinking of doing a sheet cake with 2 layers.... Do sheet cakes even have layers!?
If it were up to me, I'd make a yellow cake. The strawberry filling will be: strawberries, sugar, lemon juice, cornstarch, then chilled. Do I add strawberry extract?
As far as layering it, I figured that I'd just put the filling in the first layer then place the second on top and frost? Sounds easier when I say it. Doing it is the problem. Do I refrigerate it after(im assuming yes)?
Also with the buttercream, she hates tasting the food coloring. We had cake the other day at a birthday and no one ate the frosting! It was really bad. I ordered some food coloring liqua-gels because she wants a "Fortnite" cake (wish me luck). Any advice on working with food coloring?
I also plan on posting in the "decorating" section too, but I'll mention it here in case anyone can help. I saw that royal icing can be used to decorate a cake! Not only piping, but making it thick and molding it. Anyone try this? I was thinking of using it vs fondant.
Can you tell I'm a newbie? I'm stressed. I just want to enjoy baking and learn as much as possible. Please help? Any advice is appreciated :)
Sheet cakes generally aren’t layered, but there are no rules that say you can’t
I've done the from-scratch filling you've described here, but honestly, I've had just as good results with high-quality jarred jams. I give a layer of buttercream on both sides of the cake so the jam doesn't soak into the cake, dam it really well with buttercream so it doesn't squirt out the sides, and then add a not-too-thick layer of jam in there. I've gotten huge compliments . Ditto jarred lemon and lime curd. I prefer to make most things from scratch, but this is one shortcut I regularly take nowadays.
Oh no! It looks like my comment got cut off! Give me a minute and I’ll retype my answer!
You’ll definitely want to dam your filling in, and make sure that your filling stays within the dam! This will help make sure that it doesn’t spill from the sides.
I use strawberry extract in my strawberry buttercream and cake, but I personally wouldn’t use it in a strawberry sauce.
I’ve never heard of sculpting with royal icing. You can definitely pipe and make transfers with it like you could with buttercream, it’ll just harden up. Make sure your consistency is right if you do this!
For the dye, if no one likes the flavor of it, just stick with a lightly colored cake.
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