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My newest "trick" - Page 10

post #136 of 144
5/9/12 at 3:33pm
THANKS Leah!
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post #137 of 144
6/22/12 at 5:18am
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!!!
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post #138 of 144
11/11/12 at 8:24pm

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!

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post #139 of 144
11/21/12 at 10:35am

Leah, Thank you for your expertise in helping all of us who are trying to learn!!!  Just one more question, please.  On item 3 when you torte or cut your cakes into layers, do you wrap each layer individually then stack on top of each other and freeze so torted layers will not be stuck to each other when taking out of freezer? Then  we should continue with step 4 (filling) etc.

Thanks for your wonderful advice!!! I don't know what we would do without you!!!!

 

Originally Posted by leah_s

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.

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post #140 of 144
11/23/12 at 12:49am
Thread Starter 
I sort of weave the plastic wrap between the layers and then wrap the endof the stack of layers. You do need some plastic wrap between the layers so they don't stick together.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #141 of 144
11/23/12 at 9:27am

I was having the same issue with fruit filling. Thanks for sharing this. :)

mommachris
 

wife to David for 23 years
mom to 13 blessings
Nine who are still living at home that range from 21 to 3 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.
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wife to David for 23 years
mom to 13 blessings
Nine who are still living at home that range from 21 to 3 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.
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post #142 of 144
11/27/12 at 3:37pm

does the filling get all pushed out when doing this?

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post #143 of 144
1/16/13 at 11:46pm
Simply put ....you are AWESOME!! Thank you thank you thank you !!!
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post #144 of 144
5/12/13 at 10:13pm

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?

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