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My newest "trick" - Page 3

post #31 of 178
Wow that's a great tip.
Judge the character of a man by how he treats those who can do nothing for him.
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Judge the character of a man by how he treats those who can do nothing for him.
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post #32 of 178
Thread Starter 
I used to use pans and books, but the tiles work better as the weight is better distributed. As txnonnie says, go to your local hardware or tile store and buy an ugly discount tile for $1.
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 #33 of 178
Great idea! Was using books before.
post #34 of 178
I tried this trick on Saturday. I had some leftover tiles, however, I could not locate them quickly. Instead I had a serving plate still in the box and was larger than the 12x12 cake so I used the platter. Worked great. Much quicker than waiting over night for the cake to settle. Thanks for the tip!!!
post #35 of 178
I've been leveling my cakes like this for a couple of years because my knife leveling skills leave a lot to be desired. I love it! However, I read a post somewhere (cannot even begin to remember where) and the poster was up in arms about it. "Do not smoosh your cake! You're ruining it! You're making it too dense! You make us look bad!" Quite a few people agreed with the poster.

What would rather have- a level cake that's also dense enough to hold together a bit better or a big ol' humped cake?
post #36 of 178
As far as I understand, this trick is not for leveling, it is for getting the excess air out of the filling before icing the cake so that you don't get the ugly "bulge" once you have completed decorating.

I use my Agbay for leveling icon_biggrin.gif , and I just tried this new method (thanks Leahs!) for a 6" round birthday cake, and it worked like a charm - no ugly bulge!
What we learn with pleasure we never forget.
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What we learn with pleasure we never forget.
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post #37 of 178
Thread Starter 
Yes, marmalade1687, my "trick" has nothing to do with leveling. That's what my Agbay is for!
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 #38 of 178
Hey, I'm just not a pretty face - I know a few things! icon_lol.gif Although almost every time I log on here I learn something new - hee hee! icon_rolleyes.gif
What we learn with pleasure we never forget.
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What we learn with pleasure we never forget.
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post #39 of 178
That's cool! Iv'e been using a cake pan with a bag of lentils in it. It's gonna settle anyway. Just helping gravity along to settling point in a timely manor before decorating. I worry about not getting the tile placed evenly on the cake and causing the tile to lean to one side and pulling the cake down on that side. Does eyeballing it do it for ya?
¢¾Sarah
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¢¾Sarah
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post #40 of 178
Thread Starter 
Well, I use a tile the same size or larger than the cake.
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.
Reply
post #41 of 178
Ok, now this is interesting...Im assuming *dummy me*...that the reason for doing this is to get the air out of the cake?...and settle it? It wont dry the cake out? Told you, dummy me....lol

So take it out of the oven let it cool and then do this? or crumb coat it, let it dry and then do it? Sorry lost....having a Freeze moment in my head...hmmmm have alot of those!

Thanks awesome info!!!!
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 #42 of 178
Thread Starter 
take the cake out of the oven.
Let cool.
level.
Torte if you're going to and fill.
Wrap in plastic wrap.
Place tile on top.
Let sit a room temp.
Wait.

I rarely crumb coat, and if I do, it is immediately before regular icing.

What about this process could possibly dry out the cake?
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.
Reply
post #43 of 178
Leah, you had mentioned this in a previous post so this past weekend when I had a wedding cake to do I torted, filled, crumbcoated the sides of the cake and then set a large pie plate on top of the cake for the two hours...then crumbcoated the top and put the fondant on and lo and behold, not only were there no bulges I had no problem with gas bubbles either! Whoo Hoo! Easiest time with fondant EVER! Thank you SO much for the tip! ( I will be going out to buy the tile tho and will wrap it in plastic wrap for the 12x12 cake I have coming up this summer!LOL!) So thank you thank you thank you!
post #44 of 178
How do you keep the plastic wrap from sticking to your crumb coat, if you do a crumb coat? (Which I always do because since I make scratch cakes, if I don't crumb coat them as soon as the cake cools, I start losing moistness too quickly.)
I would think parchment between your cake and the tile would work better and not stick like plastic wrap would. Or does it just not stick once the crumb coat is dry?
This is all new to me, though. Anyone ever have this issue?
I homeschool because I don't believe in the mass production of human beings.
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I homeschool because I don't believe in the mass production of human beings.
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post #45 of 178
Quote:
Originally Posted by Rylan

Nice tip. Maybe a book would work too.



Rylan your cakes never have a buldge what is your trick??? icon_smile.gif
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