Originally Posted by leah_s
I've been doing this for several weeks, and it's working well, so I'm ready to share. It's my way to get rid of the dreaded bulge.
In culinary school we were taught to place a cardboard on top of the cake and push down hard - right to the point BEFORE the cake breaks. It takes a bit of experience. LOL. Then remove the cardboard of course.
This works better.
Put the cake on a board. Fill. Wrap in plastic wrap. Then put a ceramic tile on top. Wait 2 or 3 hours. The ceramic tile should be about the size of the cake. We have ceramic tile in our house, so there were leftover tiles that are now my cake "tools."
I used to fill wrap, put a paperback book on top and wait overnight. This works better.
? for you... I just did as you say here (well what I THOUGHT IT SAID )
I torted... filled... put a cake pan of the same size on top with 2 cans of beans for weigh and placed in on the fridge... it's been there for about 3 1/2 hrs.....
the fact that I didn't wrap it... is that going to cause me problems?
I just looked at the cake and it's still nice and shaped just like I left it....
is that right?