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To flip or trim.....

post #1 of 10
8/8/05 at 10:00am
Thread Starter 
I am retaking the Wilton classes after many years as a refresher and I was wondering what the majority of you all do when it comes to laying your cakes on the boards. Now don't get me wrong, I REALLY like my instructor, but when she was demoing a cake she baked it in a 8x3" pan. It had a huge hump and she just flipped it out on the cake board like it was nothing. Me? I probably would have trimmed the cake to make it flat because that is how I was taught. Any thoughts?

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #2 of 10
8/8/05 at 10:11am
I agree with you, I would trim it as well. . .

How did her's look? Considering she didn't trim the bump?
I'm interested to know. . . icon_surprised.gif
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post #3 of 10
8/8/05 at 10:25am
I trim and flip
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post #4 of 10
8/8/05 at 10:32am
I'd rather squish in the pan than flip, but never turn a cake with a hump onto a board. That can cause major problems for cake, like buldges and cracked frosting!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #5 of 10
8/8/05 at 10:37am
As a Wilton Instructor myself - I am VERY surprised she didn't trim the cake. It is part of the lesson plan. She is supposed to demo how to trim as well as how to tort the cake - using the cake leveler.
Stepping out of my instructor's shoes and into my cake maker ones - I trim all my cakes prior to placing on boards. Even if it's flat on top - the rim where the side meets the top usually has a little outward turn to them after baking so I trim anyway just to get rid of that - makes it easier for an even icing. I hope your instructor doesn't cut corners in her lesson plan any further than she has - it would be an injustice to you as a student. Good luck. thumbs_up.gif
Live well, love much, laugh often.
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Live well, love much, laugh often.
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post #6 of 10
8/8/05 at 10:43am
Quote:
Originally Posted by debsuewoo

I am retaking the Wilton classes after many years as a refresher and I was wondering what the majority of you all do when it comes to laying your cakes on the boards. Now don't get me wrong, I REALLY like my instructor, but when she was demoing a cake she baked it in a 8x3" pan. It had a huge hump and she just flipped it out on the cake board like it was nothing. Me? I probably would have trimmed the cake to make it flat because that is how I was taught. Any thoughts?

Debbi



Like everyone said, trim, then flip.... How was she able to ice the cake...? Wasn't it a bit unstable? If you have a dome on the bottom and the cake is not sitting flat, well, wobble, wobble seems to me that it would be doing...
Its always about cake!!
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Its always about cake!!
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post #7 of 10
8/8/05 at 1:08pm
Thread Starter 
Actually, the cake turned out pretty nice when it was decorated, but I didn't see her move it all. She did go over the torting, that's why I was a bit suprised by her not trimming the cake.
But I will say this about her... she's been teaching for about 8 or 9 years and is not one of those sit back and watch instructors. She is very hands on and I noticed that last week she watched everyone for a few minutes to see the level of our abilities and really helped out those who didn't seem so sure of themselves. After class, as I was cleaning up she mentioned that she could see that I had done this before by the way I kept helping my neighbors out (actually, I think it was the fact that I was the only one who actually did a shell border instead of the pull out stars we just decorated the cakes with). I told her that I had taken the classes eons ago and that I was taking her classes as a refresher and planned to go through level 3 as fondant wasn't around when I took the lessons.
Anyway, long story short, I think this instructor has the ability to make decorating enjoyable to her students, and is not at all offended if I should help my neighbors out. I like that.
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #8 of 10
8/8/05 at 3:20pm
Definitely trim and flip.....besides, that's the best part of the cake, isn't it? icon_biggrin.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #9 of 10
8/8/05 at 3:33pm
Yep..... trim and flip....
Even if mine baked even, I still trim that crusty layer around the top edge off...then flip it ..
cakegal
cakegal
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cakegal
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post #10 of 10
8/8/05 at 3:43pm
always trim and flip, and like Mrs Missey said the top is the best part. I never eat my decorated cake, the hump and a little icing-love it!!!! icon_lol.gif
nothing is more relaxing than decorating a cake or reading to your kids
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nothing is more relaxing than decorating a cake or reading to your kids
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