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Posts by SJEmom

I admit I never took a cake decorating class, because if I did I am sure I would know this. I am baking a cake for my DH for his birthday. I am thinking of trying a basket design on the sides. How do I get that effect?
Thanks for all your support! My big cake turned out just great after wiping off the melted crumb coat and waiting for it to dry a bit before re-frosting (sans-crumb coat). And, although I was afraid that the frosting would slide off my 9" rounds at room temperature, they held just fine! I did end up making up an extra batch of frosting just in case, but now I have lots left over. I will see what I can do with it, although I don't see any baking projects in the next...
Thanks for the tips! I was actually smiling ear to ear when I found clear vanilla extract by McCormick at the supermarket! So, problem averted.Re: the sliding frosting - I live in Boston, so not a humidity problem. I added WAY too much milk to dilute for a crumb coat since I didn't wait for frosting to come to room temp. Lesson learned.Thanks!
So, I had a little foible with watering down some of my frosting for a crumb coat too much and having my frosting slide off the cake while I tried to frost over the crumb coat. It meant that I had to dispose of some of my frosting and now I don't think I have enough to decorate (and hopefully afterwards frost mini cupcakes for my daughter's class).I am out of powdered sugar and will run to the store to buy more to make up another batch, however, I use the ButterCream...
learned that lesson the hard way, but I have filed it away in my "what not to do" part of my brain.
Okay, that is what I did with my big cake. scraped off the soggy stuff and blotted dry, then globed on fresh frosting and it seems to be pretty good (with barely a crumb in it). Sounds like this cake should be fine.But, with my small cakes I frosted over the wet crumb coat while it was slightly crusted. Will those cakes slide off as the cake comes to room temperature? I guess I should potentially take those out first thing in the morning to let them come to temperature...
My children's birthday party is in 12 hours. I have made 3 cakes - an 11x15 and two 9" rounds. They were in the freezer up until a few hours ago when I moved them to the fridge to defrost. I made up BC frosting this afternoon and then put it in the fridge, covered until I was ready for them. At 6pm I took out the frosting in preparation to do a crumb coat. It was really thick from being in the fridge and so I added more milk to thin it out - as the frosting warmed up...
Thanks for all the tips/suggestions. It seems like there are many "right" way to do things! Since I was anxious to get making the cakes and getting them baking (and therefore did not get to read everyone's suggestions), I did the tilted pan thing. I am hoping that all the cakes turn out okay. I am fine if the division between the flavors isn't perfect, so we will see.Thanks again for all your help! I am learning so much about cake baking - and having fun, too!Karen
I plan to do just as you said with the 11x15 pan. I have done it before with success. That is good to know that it should work for the smaller pan, too. Do you know how much batter I would expect to put in for half of a 9" round (I am using a box mix)? For the 11x15 it takes two cake mixes, so it is easy to just do all of one mix and then the other.
For my childrens' birthdays I am making a single layer 11x15 cake (half chocolate/half yellow) for both, and then I am making two 9" rounds that will be their individual cakes (each kid gets a pan). They want them to be two flavors, too (and I need the extra cake mix for making cupcakes for a school party). What is the best way to do that? Try to pour half/half into the round pan? Or pour one flavor in first and pour the other flavor on top? Bake one pan yellow, one...
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