1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.
Thanks for sharing! You're AWESOME!!
1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.
Thank you!!!
1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.
Hi Leah_s
I am very new to this site and also a beginner in cake decorating. I myself also have the same problem about the cake bulging on the side.
My question: After the cake is cooled, torted and been in the freezer, when you take the cake out of the freezer and when you fill and re wrap and weight the top with a ceramic tile, Do you let and sit the cake in a room temperature or in the freezer fo it settle? Please help, I truly really appreciate it and thank you in advance. I'm so sorry to bother you for me asking this question.
Thank you soooo much leah_s and thank you for sharing your tricks 
now I understand where the bulging coming from because I always thought it's the heat, I will DIFFENITELY try your trick here soon. I have 2-tier cake to make first week of February. Again, thank you so much
1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.
Hi leah_s,
I'm sorry to bother you for another question. I have a cake that is due this coming saturday, and I can't wait and looking forward to try your "trick" Cakes are already baked and put them in the freezer last night. I'm planning to take the cake out of the freezer tomorrow and thaw them before I torte, filled and ice with buttercream.
My question;
1. When taking them out of the freezer, do you thaw the cake in room temperature or in the refrigerator? I'm not really sure about this if I should thaw it in room temp. or in the fridge.
The cakes will be filled with whipped raspberry and vanilla cream cheese buttercream.
2. Can I refrigerate the cakes after they have been filled and iced in buttercream before I deliver them the next day? I am sooo confused about this, because cake decorator say different things and most of them say they dont refrigerate their cake.
Thank you in advacne.
1. bake cake
2. Cool as little or as long as you need to
3. torte if desired, wrap and freeze. You can freeze any amount of time from 1 night to several weeks.
4. take out of freezer, fill, re-wrap (you can use the wrap you just took off)
5. weight the top with a ceramic tile and let sit at least 2 hours and overnight if possible
6. crumb coat
7. put on layer of bc. I do not wait any time at all after crumb coating.
8. If it's a bc cake, you're done.
9. If it's to be fondanted, then put the cake in the freezer, until it's very firm. I generally allow 1/2 hour.
10. Roll out fondant. Pull cake from freezer. Put fondant on cake.
Thank you so much for putting this together!
I am a beginner who is making a cake this week with cream cheese filling and frosting and then covering with fondant. Since you can't keep the cake out overnight to rest and settle, how would you go about using this technique?
I hate having to wait overnight to decorate. Totally using this method with my next cake! Thanks!
[quote="RVCupcake"]So if we place the tile on top of the filled layers, wouldn't the filling still come out from the side due to the weight of the tile?
Just wondering....[/quote]
The filling will only smoosh out the sides if you've overfilled the cake.
And for those using cream cheese frosting/filling that must be refrigerated, stop. Just stop. How do you know your customers won't leave the cake out at room temp and let it start to spoil before they eat it?
At least Earlene has a room stable cream cheese frosting recipe on her website. Please use that.
PS Google Earlene Moore
This is a great thread!! I am filling some cakes today, for delivery tomorrow, but I don't have a tile to use on top.
Can I use the same size cake pan and put some weight in the pan? How much weight can I put so it settles the cake and doesn't squish it?
I'm making 8/6/4 tiers.
Thanks!!!
Rylan and someone else mention using ganache - can you please share this tip or point me to a previous thread. Thanks. I have my first 4 tier wedding cake to make and I'm SCARED of fondant bulge - too bad they don't make Spanx for cake!
I was having the same issue with fruit filling. Thanks for sharing this. :)
mommachris
does the filling get all pushed out when doing this?
ASimply put ....you are AWESOME!! Thank you thank you thank you !!!
What does the tile weigh in relation to the cake? If the cake is larger than 12 x12 then what do you do? Do you think that a cutting board would work?
Tell me about your Agby please... do you like it better than the ones by Wilton and Fat Daddio? Was it worth the price? Is it easy to use?
AI know that you're asking leah about her agbay and she'll probably reply....I don't own one but have heard nothing but good about them . I've read on here of so many people wanting to own one. Here's there website they have a video of a lady using it. Only complaint I've read about it other than the cost of course is that it works so good that you only get to use it for a minute.
www.agbayproducts.com
I know that you're asking leah about her agbay and she'll probably reply....I don't own one but have heard nothing but good about them . I've read on here of so many people wanting to own one. Here's there website they have a video of a lady using it. Only complaint I've read about it other than the cost of course is that it works so good that you only get to use it for a minute.
www.agbayproducts.com
Thank you for your reply. I appreciate it. I just ordered one online and should be getting it in a few days. I can't wait.
A
Original message sent by Marielijah
Thank you for your reply. I appreciate it. I just ordered one online and should be getting it in a few days. I can't wait.
Oh man I'm jealous!
Tell me about your Agby please... do you like it better than the ones by Wilton and Fat Daddio? Was it worth the price? Is it easy to use?
Wilton makes a cake leveler in name only. It's garbage. I don't have a Fat Daddios but reviews are mixed, and I don't like their cake pans. The Agbay is the gold standard of cake levelers. Once you own one, you'll wonder how you caked without it. Save up your cake money or have all your friends and family chip in and get you one for your birthday or holiday. You will not regret it!!!
Loving this thread on the dreaded buttercream. Here's my problem with it... I just can't get to grips with using it for flowers and patterns etc. It doesn't matter how thick I make it, it still seems to resemble a weed rather than a rose when I attempt to use it. And putting it in the fridge first leaves me with an issue of it "blowing the nozzles" out of the piping bag as its so firm it won't pipe... !!! Any suggestions? Someone said use meringue buttercream, I have looked at the recipe for that, what a lot of extra work that is... Is this the only way to use it for piping patterns or flowers. ?
I think the best idea was to make sure your dam was a half inch in from the edge so that when it spreads, it will fill in the void and not squish out the sides and bulge. Also for a more soupy filling I was taught to carve out an ultra shallow area in the center of the cake for the juices to run into - instead of running down the side of the cake.
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