After I Bake My Cakes..how Should I Cool Them?
Decorating By sbcakes Updated 10 Mar 2007 , 2:22am by tobycat
I have been told to bake my cakes on a Thursday night, for a Saturday wedding or event-Ice on Friday and decorate either Friday night or sat morning.
My question is, should I just let the cakes sit out on the cooling racks from Thurs till Friday? Should I refrigerated them? Should I saran wrap them? Thanks!
I wrap mine in Saran Wrap (I got a nice big roll at Sam's with a cutter, makes it really easy) and then refrigerate for a day or freeze for three days or more.
I find if I wrap them while they are still slightly warm in the middle, it helps retain moisture as well.
I am a box baker so I'm sure it's different for scratch cakes. I let me cakes cool completely-at least 2 hours usually 3-4 then wrap in plastic wrap. I have the same roll from Sam's-it's fantastic! I leave my cakes on the counter up to 2 days atnd they are still perfect but again these are box based cakes.
Just a caution about wrapping warm cakes. I read information from a microbiologist not long ago that cautioned against the practice as it could promote bacterial growth since you are creating a sealed, warm, moist environment.
I am a box baker so I'm sure it's different for scratch cakes. I let me cakes cool completely-at least 2 hours usually 3-4 then wrap in plastic wrap. I have the same roll from Sam's-it's fantastic! I leave my cakes on the counter up to 2 days atnd they are still perfect but again these are box based cakes.
Just a caution about wrapping warm cakes. I read information from a microbiologist not long ago that cautioned against the practice as it could promote bacterial growth since you are creating a sealed, warm, moist environment.
Yeah I love that wrap! We figured out too that its like a third of the price of a regular roll because of how much more you get for the money.
Hmmm...even if I freeze the cake or refrigerate it? I'll have to keep that in mind....
I found the link! I actually remembered to bookmark it. This is one part of the main thread:
http://www.baking911.com/asksarahbb/index.php?s=b03ef51a0cb1e80d842f87cde7397423&showtopic=1299&pid=6032&mode=threaded&start=#entry6032
It's very interesting what icings can be left out or how to add more sugar to make them shelf stable.
I was wondering if leaving the cakes for that long makes them dry. I see that some people use a simple syrup for the cakes. Do you all do this as well to keep them moist.
I'm pretty much the same as everyone else ... bake, cool completely on rack, level, wrap in plastic wrap and refrigerate until the next day.
Wow! Never even thought of that angle about cooling while still hot. I've been wrapping and cooling for a few months now and love the results, but would die if I ever found mold in a cake. 
I'll have to put that practice aside. Thanks for the link!
Sarah
I wrap my cakes in plastic wrap when they are hot but not scorching to the touch. Pop them right into the frig or freezer and let them cool. When I'm ready to decorate, bring them to room temp and Voila -- a really moist cake!! I've had the experience of letting cakes cool at room temp and decorating them, and letting them cool, then wrapping them and putting in the frig/freezer and both times they cake out dry! So now I do it "my way" (like Frank 
) and I've had no problems since. It also greatly eliminates crumbs! 
I wrap my cakes in plastic wrap when they are hot but not scorching to the touch. Pop them right into the frig or freezer and let them cool. When I'm ready to decorate, bring them to room temp and Voila -- a really moist cake!! I've had the experience of letting cakes cool at room temp and decorating them, and letting them cool, then wrapping them and putting in the frig/freezer and both times they cake out dry! So now I do it "my way" (like Frank
) and I've had no problems since. It also greatly eliminates crumbs!
Yeah that's what I do too (not hot, but warm) and then put immediately into freezer or fridge.... but now....I'm scared of mold or bacteria???
I wrap my cakes in plastic wrap when they are hot but not scorching to the touch. Pop them right into the frig or freezer and let them cool. When I'm ready to decorate, bring them to room temp and Voila -- a really moist cake!! I've had the experience of letting cakes cool at room temp and decorating them, and letting them cool, then wrapping them and putting in the frig/freezer and both times they cake out dry! So now I do it "my way" (like Frank
) and I've had no problems since. It also greatly eliminates crumbs! Yeah that's what I do too (not hot, but warm) and then put immediately into freezer or fridge.... but now....I'm scared of mold or bacteria???
All I can say is I've NEVER had a problem with mold, either visible or funny tasting in the cake. This little trick, while granted is unorthodox, has been around for many, many years. If the problem with mold was that severe, wouldn't we be hearing of it long before now?? Quite frankly this is the first I've even heard of this problem, and I have no intention of changing my practice. The wrapping of the hot cake prevents the heat/moisture from escaping, which is the moisture in your cake. This is why cakes taste dry even after they are cut, because exposure to air dries them out. If they are sealed and immediately cooled, it's the same concept of being "flash-frozen" and that practice has been an industry standard for years. Do you ever hear about mold in those products?? NOOOOOO!! In answer to your question, I respect the scientific community's opinions on this, but that opinion alone, coupled with my own personal experience, is not enough to phase me to change. I will, however, say that I am more hesitant now to bake cakes in jars for the botchalism (sp?) threat that it poses. But there is a far cry from botchalism and mold [think Blue Cheese...] Hope that answers your question. 
I alot of times will lay a paper towel across the tops of the cakes before I wrap them up...this seems to pull a bit of moisture off, and I find that the top of the cake doesn't pull up when I start to icin' the crumb coat.
Not sure there is a real purpose...but I'm convinced it helps in some shape or form. Maybe I am just wasting a paper towel...who knows. 
I don't want to argue and please, please don't look at it that way but industry/commerical abilities to flash freeze are far different than that of our home fridges and the mold in blue cheese is created under controlled conditions. I'm not saying that everyone needs to change what works for them but it's important that when we offer advice we offer both sides/opinions so everyone can make their own informed decisions. I actually hadn't given it much thought until I read the thread.
And after being the victim of food poisoning after eating food that looked, smelled and tasted fine I'm far more cautious maybe even a little, tiny bit psycho about food safety and handling (or maybe it's just the voices in my head telling me that )
Some people do use spray bottles to mist their scratch cakes with simple syrups to infuse flavor or combat a dryness problem.
What is the concern about baking in jars and botulism? I haven't heard about that before but then again I've never baked in a jar!
The link I had to the information on botulism and cakes baked in jars is no longer good, but here's one link which provides a great deal of information:
http://members.nuvox.net/~zt.proicer/recipes/jarcakes.htm
One of the concerns is that the seal won't be set properly and because the cake is baked at a hot temperature and subsequently sealed while still hot this runs the risk if not done properly of creating a botulism-infested climate. Anyone who has done home canning can tell you that the concern for food poisoning is paramount in the way they handle and can foods. On the other hand, there are many licensed bakeries on the internet selling cakes baked in jars, so I guess it all comes down to personal preference and what one is most comfortable with. As far as the freezing cakes, we'll just agree to disagree. Fair enough?
Here is a link to someone selling cakes baked in jars over the internet: http://www.mamaceda.com/html/cakes.html
Fair!
I've never thought about baking in a jar.
I would think (and I could be very wrong) that the amount of sugar in the simple syrup helps inhibit bateria growth. I'm not too up on simple syrups and their use because I'm in the baby,baby stages of learning to scratch bake. I do know you don't want to go too heavy with them though. Then you get a soggy cake!
Fair!
I've never thought about baking in a jar.
I would think (and I could be very wrong) that the amount of sugar in the simple syrup helps inhibit bateria growth. I'm not too up on simple syrups and their use because I'm in the baby,baby stages of learning to scratch bake. I do know you don't want to go too heavy with them though. Then you get a soggy cake!
Or an exploding cake!! That's what happened to me. I'm trying to figure out how to patch two pix together, the before and after -- this cake has to be seen to be believed!
Just a caution about wrapping warm cakes. I read information from a microbiologist not long ago that cautioned against the practice as it could promote bacterial growth since you are creating a sealed, warm, moist environment.
You know dodibug, I was just thinking... That makes sense if you wrapped the warm cake and left it at room temperature -- it seals in the moisture and keeps it warm, thus creating a breeding ground for mold and bacteria. I think a big part of why I'm not having that problem is that my cakes IMMEDIATELY go into a cold environment -- either the frig or freezer, and cold kills bacteria. They need at least 95-100 degrees to thrive and if it stays warm and moist, you will have a major problem in very short order!! 
Anyway, I just wanted to throw that in. I'm glad this topic came up. Cheers!! 
Okay, I've been thinking about the whole condensation issue and mold, etc. I've been wrapping warm cakes and then cooling them in the refrigerator for a while now -- love the results. However, a couple of points about the mold issue that seem to make sense:
1. The cakes are immediately cooled (as noted earlier). Therefore, I think they'd have as much chance of growing bacteria in a day or two as, say a chicken in wine sauce or broth that's been put away while still a bit warm. Who hasn't put something in the fridge warm? I think that bacteria/mold will grow anywhere in moist food if given enough time. But, will it really happen in a couple of hours?
2. Condensation forms on anything frozen, yet I've never heard to be worried about that.
I am thinking that maybe this applies more to cakes/etc that are left out for a day or more after being cooled?
I fully appreciate the information, but I'm just trying to think it through completely.
Any thoughts?
Sarah
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