Hard Edges On Cake (From Giant Cupcake Pan)
Decorating By satindoll_101 Updated 13 Oct 2019 , 4:42pm by -K8memphis
Hi All,
I could use your advice. I am making a giant cupcake cake using the Wilton giant cupcake pan (for the first time). I accidentally overcooked the sides of my cupcake---the rest of the cupcake is fine. I can't cut it out as I need the shape of the cupcake.
What do you suggest to soften the edges? The cake has already been cooled and I wrapped it up and put it in the freezer already. I am about to take it out and start torting / icing etc.
I was thinking of doing a simple syrup to help mask the hard edges. Or, I was thinking maybe no one will really notice with the icing / fondant on top??
This is for a family celebrations so it's not a huge deal, but obviously I want the cake to turn out yummy.
Any tips would be much appreciated. TIA!!!!
Personally, I wouldn't worry about it. When you frost it, that will help soften the outside edges, but you could certainly add simple syrup, if you are really concerned about it.
yes i would do the simple syrup — and if there’s ever a next time you can apply the simple syrup before you freeze it because the freeze/thaw helps level out the moisture content throughout —
Thank you everyone for your suggestions. Because I am pressed for time as it's thanksgiving weekend here in Canada, and I have 2 year old twins running around me while trying to work--haha---I decided to just frost and hope for the best. I am hoping the buttercream will help. There will also be ice cream and tiramisu so that also should help moisten the cake if served on 1 plate.
I also read using PAM is not a good idea as it contributes to the "crispy edge" problem. Normally it's never been an issue for me as I trim off the edges in a cake but because I needed the cupcake shape I couldn't do that this time. I decided to try something difference from Wilton's Cake Release as it's a bit pricey but maybe PAM is not the answer.
Will let everyone know how it goes!
Oh btw---Meant to ask.. Does freezing help soften edges (irrespective of the simple syrup)?
yes that’s what I was getting at — the moisture levels out —
so for example if this was a regular cake that got a bit over baked — i would trim off the edges before freezing so I didn’t lose any moisture from the inside to those crispy bits when it all levels out during the freeze/thaw — it just pulls the moisture from the inside of the cake —
but since you needed those edges for your design brushing on the simple syrup before freezing gives it more moisture to work with —
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