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The secrets of cake carving - Page 8

post #106 of 119
I haven't gone through all 8 pages and I am by no means a guru but this is what I've learned to do through trial and error and I find it works well.

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Originally Posted by katharry

Okay, all you fabulous cake carvers can you share with the rest of us your tips/secrets to successful cake carving?

I understand freezing the cake is a great method, but Id really like to know from whoa to go how is the best way to do this. What and how do you wrap a cake in for freezing?



From the oven, I let my cakes cool a bit before turning them out onto a rack.. I also push down the tops of them with towel while they're still warm to flatten them a bit as well as make them a bit denser.

After they've cooled, I torte them and put a layer of wax paper or plastic wrap in between the torte. (Some people don't do this because there is a higher risk of slippage due to all the filling layers when assembled, but I prefer this because I want to make sure that regardless of what area of the cake people receive, they are able to get at least a little filling). I then wrap the cake in 2-3 layers of plastic wrap, put on a cookie sheet and put in the freezer - the cookie sheet is so the cakes are flat as they freeze.

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Do you stack and put buttercream between the layers before carving?



Yes and no..
I start by stacking the cakes and doing a rough carve without any filling (just make sure to account for filling height, so I usually carve "shorter" than the desired finished product if that makes sense). Then I put in the filling, using a double dam if filling is other than BC and then adjust the carving as necessary.

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Do you carve fully frozen?



No, I thaw in the plastic wrap for 30min to an hour before carving depending on cake size.

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You then must thaw before applying fondant but when is the best time to apply the outer layer of buttercream?



I use SMBC for my cakes due to flavor preference. I cover the cake with plastic wrap to allow it to settle before crumbcoating it and put in the fridge. I actually like to do two very thin crumbcoats when using SMBC because I find it makes a smoother and cleaner finish for the fondant.

Other tips:

Use a good dense cake recipe - nothing light.

Try to plan the cake layout ahead of time if possible so you don't have to waste unnecessary cake - like you can cut up a large sheet cake.

I've learned to make templates ahead of time out of paper and cut them out so I don't have to keep measuring and eyeballing - makes it so much more efficient.

Go slowly, it's hard to add cake back on, easy to take off

Make sure you exaggerate the details - after the BC and fondant is added, fine details will not come through.

Use good sharp knives - have them in several sizes - it will make carving awkward angles and details much easier.

Don't use slippery filling like fruits

I use Michele Foster's Fondant which can be refrigerated and it is a godsend since I'm able to transport chilled cakes which are much more stable.

Most of all... HAVE FUN!, cover the cake and walk away if you need a break or if you start to go cross eyed =).
Aileen Policarpio

Sweetologie - Desserts by Design sweetologie.com
Dessert. Design. Life. - a food and lifestyle blog dessertdesignlife.com
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Aileen Policarpio

Sweetologie - Desserts by Design sweetologie.com
Dessert. Design. Life. - a food and lifestyle blog dessertdesignlife.com
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post #107 of 119
Boy, yesterday this said "topic doesn't exist" and today it's all here!! Go figure!! icon_confused.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #108 of 119
Thanks for sharing AileenGP!
Anamado
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Anamado
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post #109 of 119
there are some great tips on this thread..this is a keeper.
post #110 of 119
icon_smile.gif love all the info and tips!
post #111 of 119
Thanks everyone for all the great tips!
post #112 of 119
wow this info is just what I was looking for. Lots of different techniques! Good to know when your short of time to work on a cake too. I can make my cakes ahead of time and freeze them. When ready I will take them out fill and stack and carve. Then do my crumb coat. I have to then (due to time) put it in the refrig. and the next day I will be able to cover in fondant and decorate. I need my cake for Saturday so I will make them starting Tuesday since I know I can freeze them now. Cool!
post #113 of 119
Perfect thread! However, I have something that need to be clarified if someone could...


I am making my first carved cake (an anchor) using a doctored RV and the white chocolate cream cheese frosting/filling. I would like to start this cake ASAP because I know my week will be busy as heck before the going away party. However, when should I be filling and freezing this cake?

Bake
Cool
Freeze
(when do I torte, fill and carve?!)

or

Bake
Cool
Torte and fill
Crumbcoat
Freeze

or ????

It's a funky shape with lots of angles, and I only have a week to do all of this in. (Plus I have to design a wedding cake for a friend, but that's the next problem...)

The ONLY fondant will be the rope, frosting on the cake will be tinted and the rest left white for the filling.

It's for my daughter so I really don't want to mess it up. It's the last real normal food she's going to have until after bootcamp!
post #114 of 119
Anyone? I'd like to start this cake tomorrow
post #115 of 119
Awesomeee thread, thank you !!!!!!
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #116 of 119
This is the post I needed!!!! I love CC, its like being in class all day long and not paying! lol

I need to make an important cake also, on the 28th of this month. I need a 2 tier tapered cake, never done this before and Im a newbie, AND ONLY WORK IN BC!!! I live in the Texas hot/humid heat and the party is outside under a tent!

I need MacMoms tapered cake design, I did a practice cake yesterday and I CAN NOT get the right angles and smooth!!!! and leveled. How do I get the even shape?? any ideas??? AND SHE WANTS SPICE CAKE!!!!!!

So It would be better to bake, cool and chill the cake....this cake is for my 1yr old grand daughter, that is a NICU cardiac baby, she's has been through so much and her mommy, 17yr wants this...sigh....

Have a feeling she is gonna end up with square cakes!!!! lol
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #117 of 119

I am searching for a way to do a dog shaped cake. The 3D cake is perfect! I'm just starting out in cake decorating but would love to tackle this. Any tips?

post #118 of 119

Good morning everyone, I am new to this site.  I read all the post about carving and storing cakes.  Today will be the first time I will try any of these tips/secrets.  I have tried carving a cake a room temperature and I do find that it gives alot of crumbs.  I am definitely a novice at this.  I am going to bake and then wrap like some of you said and place in the freezer. My sons birthday is on Wednesday and I am trying to make a Skylander cake.  I will let you all know what techniques worked for me and what cake I used.

Thanks for the tips guys!

post #119 of 119

I noticed you did a dragon cake. Can you tell me what type of cake pan you used to sculpt the head

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