Question For Those Who Wrap Their Cakes In Saran Wrap.......
Decorating By nickymom Updated 6 Feb 2007 , 5:54pm by mbalis
Do you let your cake cool and do you level it before you wrap it or do you wrap & let it cool before upwrapping then level it?
Also, I think I read the the other day that some of you add a heaping tablespoon of sour cream to your cake mixes to help keep it moist. Will the sour cream taste good w/ any flavor?
Thanks in advance.
I let my cake cool completly. Then wrap it well in saran wrap. Never have had a problem. I like bake one day, wrap and put in the fridge to decorate the next day.
As for the sour cream, I use the cake mix extender recipe here on cc.
I let my cakes cool completely and then DOUBLE wrap in Saran and keep in frig until I'm ready to decorate. I usually bake on Monday and decorate on Friday (I work the other days). No problems so far. If I try to level without letting the cake "settle" it crumbles on me.
Sour Cream....like chocolate is good with EVERY flavor! LOL
Beth in KY
Thanks ya'll. I'll bake tonight and wrap in saran wrap and decorate tomorrow! I thought sour cream would be good in just about anything but just wanted "to check" first. LOL
I love this website so much! It's so nice to be able to ask questions and get answers quickly!
Mine are still pretty hot when I wrap them in saran wrap. They stay very moist.
I look at it this way, all that steam rising up...is moisture leaving the cake.
Cool completely, level, then wrap tightly in saran and then in foil. I then freeze them even if only for 2 days. When I'm ready to decorate, I thaw completely while still wrapped (very important). This keeps in the moisture. Torte then decorate. My cakes stay very moist.
Well I made my mom a birthday cake & added the sour cream and wrapped the cakes 10 minutes after cooling & I got tons of complimenst. I'll start doing this w/ all my cakes from now on. One of my Aunts (by marriage) asked me if I made cakes for people. I told her just for family & friends. It made me feel good knowing the cake tasted goo.d Just about everyone got 2nds.
I was watching some of the cake related shows that were on Foodtv this weekend and caught an interesting idea from "Unwrapped: Wedding Cakes." They spotlighted this bakery in Boston that has been around since I think 1942. The bakery showed that when the cake is finished baking, they turn the pans upside down until the cake is cooled to keep the steam in the cake.
I thought that would actually serve double duty to some cakes by taking down the hump too. I'm going to try this with the next cake I make.
I, they turn the pans upside down until the cake is cooled to keep the steam in the cake.
I thought that would actually serve double duty to some cakes by taking down the hump too. I'm going to try this with the next cake I make.
Thats great idea. I'll have to try that next time too.
I wrap mine when the cake is still warm, but not hot. I rarely have a hump on mine to level, but if I do I cut it after I unwrap it when I'm ready to ice it.
When I worked at a sugar free bakery, their chiffon cakes looked awful (like the face of a pug dog)... I started inverting the cakes to cool, and they turned out perfect. Flipping the cakes works extremely well on some cakes, and not so well on others - I'd recommend trying it on a single small cake before doing anything larger. Flipping a cake that's not dense enough while it's still hot can make it fall apart.
I usually cool my cakes by turning them upside down, still in the pan. Keeps them super moist, I don't have to worry about the cake cracking or anything; and if the cake has a bump on top of it, it'll level out if I put something with a little weight on top of it while it's upside down.
I let them set for about half a day, then crumb coat 'em.
Oh, and sometimes I'll use a T or 2 of sourcream, sometimes vanilla yogurt in the batter. Both work great for me.
Ok, I have to ask....when you turn your cakes upside down, do you turn them upside down on a cooling rack?
I lay a piece of saran wrap down over the cake that's in the pan...I stack a cooling rack on top, and grab & flip over. I wrap the cake in the first piece of saran, then place another piece of saran over the cake. I take the cake pan and place it back on the cake, put cooling rack on top & flip again. Then it's double wrapped. Then I flip onto the cooling rack for the last time. Then it sits the on counter [ 2 days max ] ready for decorating!
I hope that makes sense....sure looks like lots of words for something that takes 30 seconds, lol 
I was just reading some info the other day that cautioned against wrapping cakes while hot or warm.
http://www.baking911.com/asksarahbb/index.php?s=99ae7adb3955b7b44da3775e009964c4&showtopic=1299&pid=6032&mode=threaded&start=#entry6032
Hi,
I level my cakes immediately after I take them out of the oven by placing a clean dish towel on top and rubbing it gently with my hands to smooth out the hump. Never have to cut off any excess at all. ( learned that trick here!) After 5 min or so, I place a piece of wax paper on top of the cake then place the cooling rack on top of the cake pan then flip it everything upside down onto the cooling rack on the counter. Remove the wax paper right away ...steam will come off. Then carefully wrap the hot cake in plastic wrap making sure to seal everything to keep the steam inside. I just leave it on the cooling rack to cool completely, unwrap and go from there. Works like a charm!
KimAZ
When you flip your cake and pans over soon after you take them from the oven, do they ever crack or crumble off? I guess if you used parchment paper to line the bottom and loosened around the sides they probably wouldn't. I'm definitely going to try this.
When you flip your cake and pans over soon after you take them from the oven, do they ever crack or crumble off? I guess if you used parchment paper to line the bottom and loosened around the sides they probably wouldn't. I'm definitely going to try this.
I let them cool in the pan, on a cooling rack, for 10 minutes after removing from oven. They never crack. See my procedure above, it never fails.
I run a small knife around edge of cake after the 10 mintues, before I flip it out.
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