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Cake Boss - handling torted layers!

post #1 of 25
Thread Starter 
I was watching Cake Boss the other night and I was amazed how they were handling the torted layers of the cake they were making- I think it was the zombie cake. They were throwing it around like a frisbie (?sp), If I torte my cakes, and I am afraid with large layers. I am so careful so they don't crack. I have to treat them like crystal. Is it just the type of cake they are using?
post #2 of 25
They said they were using a dense pound cake I believe. The rest of the handling just comes from experience
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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 #3 of 25
They used sponge cake I beleave.
post #4 of 25
oops i ment pound cake lol
post #5 of 25
Thread Starter 
Wow, I guess I need a heck of a lot more experience HAHA! icon_biggrin.gif
post #6 of 25
is it possible they were frozen, too?
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #7 of 25
I've noticed that on Cake Boss, and even on Charm City Cakes... they all handle the cakes as if they were either frozen or wicked thick and dry. Ever notice how they carve the cakes? It's almost like they're seriousloy carving something hard, they actually saw the cake. Gotta be frozen/pound cake combos.
post #8 of 25
Charm City Cakes prides themselves on NOT freezing their cakes, and in my experience, I have to saw a cake when I carve it, otherwise it comes off in weird lumps and doesn't shape right. I would imagine their cakes are a butter cake variant, just like mine as the crumb is moist and a little dense. I think too that their background in art and their years of experience in his bakery have lent to a steady hand when carving and stacking!
post #9 of 25
If you saw the first Cake Boss he actually said that he adds cream cheese to his cakes because it makes them denser and easier to carve into shapes. I tried it and it really does work! Their still moist but they stay together pretty well, with a lot less crumbing. But I still dont think I would attempt the flipping that I saw the other night! I was really wowed by how they throw them around like pizza dough!! But they literally do these things in their sleep so I guess when you have that kind of practice, your bound to get some skills!!! (Like how Chefs can chop with knives so fast and not look at what their even cutting for example). I also know he said that when he does the Challenges, that he actually over bakes his cakes so that they stack better. They might be even doing some of that for this show. Since now that I know that Reality TV is scripted and not really leaving much to reality and fate, it might be done for the camera also!!
post #10 of 25
pound cakes and butter cakes are a lot easier to carve. i've used both in my cakes and have never had any cracking. i think i've made 2 maybe 3 cakes that had no carving on them. as for the handling, i just flip. i figure, if it breaks while flipping, it would break regardless. either during carving, icing, decorating, or transport. i've noticed they will do what they want (cakes i mean). just have to be confidant. and on occasion i have talked to my cakes...they tend to listen... icon_biggrin.gificon_biggrin.gificon_rolleyes.gif
stressed is just desserts spelled backwards!
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stressed is just desserts spelled backwards!
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post #11 of 25
I need to see this Cake Boss! Cream cheese, eh? I'll have to give that a whirl! Weirkd, how did you go about adding it in? Do you do a standard butter cake and then add a brick of cream cheese? Is there a special ratio or some recipe somewhere that mentions it?
post #12 of 25
When they stack their "layer of sponge" on top of each other with fillings, it's the type of cake you would use for a jelly roll. If anyone has made one in a sheet pan, they are very easy to work with and can be thrown around, rolled up, and moved like they do. I think the pound cakes are the thicker cakes he carves. The cr chz pound cakes would not give and droop while picking them up and layering as you see Buddy's assistant do on the show with the sponge cakesicon_smile.gif
post #13 of 25
Quote:
Originally Posted by BillaCakes

I need to see this ! Cream cheese, eh? I'll have to give that a whirl! Weirkd, how did you go about adding it in? Do you do a standard butter cake and then add a brick of cream cheese? Is there a special ratio or some recipe somewhere that mentions it?



There is a cream cheese pound cake recipe listed here on CC, under the pound cake category. It's close to my version, and very tasty and moist! icon_smile.gif
post #14 of 25
Whats a good pound cake recipe for carving...maybe one in chocolate? I just use the durable cake recipe here on this site...but I want to try the pound cake recipe icon_smile.gif
post #15 of 25
I used on package of cream cheese and added it to my regular cake mix. I use basically the WASC recipe with a little bit of my own alterations. I also had doubled the recipe so if you were doing one recipe then I would say use half a brick of cr.cheese.
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