Cake Central › Cake Forums › Cake Talk › Cake Disasters › Help...slouching cake
New Posts  All Forums:Forum Nav:

Help...slouching cake - Page 2

post #16 of 43
Is a wash really neccesary? i never heard of this??? Sorry I know this is a dumb question
post #17 of 43
Well, my chef instructor in culinary school thought so.
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
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 #18 of 43
Quote:
Originally Posted by Debcent

Is a wash really neccesary? i never heard of this??? Sorry I know this is a dumb question



Even if the cake doesn't NEED it, it can add flavors to the cake if you want to use a flavored syrup. I use a wash on some cakes but not on all of them, but it does give a nice depth to the taste of the cake to layer flavors.
post #19 of 43
When working with layered and stacked cakes, you should really consider using professional cake decorators icing recipes' or formulas. If you are layering with fruit type fillings... Keep in mind that the slur from the fruit likes run. Be sure to put a good border of buttercream to hold in your filling. Once you have your cake filled, dirty ice or (crumb ice your cake) Freeze after the crumb ice. After the crumb iced cake has had time to set, ice with one more layer of the butter cream and let it set again. Be sure to remove any condensation that may have developed on your icing. To do this, simply take your spatula and lightly run any condensation from the icing....Now you are ready to put put your fondant or any layer such as ganache. The structure and build of your cake should have a strong foundation to keep it sturdy during transportation.

Did you use a cake board and legs to stack?

Hope this helps!
post #20 of 43
Doesn't it make your cake tough, if you freeze it?
post #21 of 43
hahaha, no freezing makes the cakes moister. Geez where's you get the ideas that freezing makes cakes tough? What the heck is a tough cake anyway?
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
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 #22 of 43
Quote:
Originally Posted by leah_s

hahaha, no freezing makes the cakes moister. Geez where's you get the ideas that freezing makes cakes tough? What the heck is a tough cake anyway?



If you made it with bread flour it would be tough! I don't freeze anything at all, so you don't have to freeze.
post #23 of 43
Quote:
Originally Posted by costumeczar

Quote:
Originally Posted by leah_s

hahaha, no freezing makes the cakes moister. Geez where's you get the ideas that freezing makes cakes tough? What the heck is a tough cake anyway?



If you made it with bread flour it would be tough! I don't freeze anything at all, so you don't have to freeze.

You do not HAVE to freeze the cake, you can refrigerate it if you like. I personally like freezing the layers. It does not dehydrate your layers unless you leave them in for a really long time. Like a few months left uncovered.

They are easier to work with especially if you are carving them. It also assists in keeping your crumb factor under control. The only time you will have an issue with freezing is if you freeze after the product is completely finished. That could result in the icing cracking.

Not freezing large layers or sheets will give you a lot of headache along with the cake possibly falling apart when creating layers to be filled. Unless you use cardboard to separate cut layers of larger size. Even then, you will be risking cracks and separation in your product.

Refrigerate after your art is complete.... icon_smile.gif
post #24 of 43
Thanks for the tip about using a ceramic tile! I've always let my cakes settle after filling (before crumb coating) but probably not long enough. I'll try the ceramic tile this week. I learned about having the cake settle after filling from Sharon Zambito's DVDs (excellent by the way). Also, be sure to use a very stiff buttercream as a dam and put your filling inside.
post #25 of 43
Quote:
Originally Posted by leah_s

hahaha, no freezing makes the cakes moister. Geez where's you get the ideas that freezing makes cakes tough? What the heck is a tough cake anyway?



Have you not ever bit into a piece of cake that was dense, dry, etc?? To me, that's a tough cake.

I can see freezing one if you want to carve, freezing does make that easier. I know of several decorators that do not freeze at all... and are very proud of that fact.
post #26 of 43
I agree, freezing cakes actually makes them moister. And easier to handle. I do it all the time now.
post #27 of 43
I freeze every cake I make, unless time just doesn't allow it. But I firmly believe that freezing improves cake.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #28 of 43
Freezing doesn't always improve cake, have you ever had something from Walmart? icon_wink.gif
post #29 of 43
Quote:
Originally Posted by costumeczar

Freezing doesn't always improve cake, have you ever had something from Walmart? icon_wink.gif



Haha! Thankfully, I've never even been IN a Walmart. icon_biggrin.gif
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #30 of 43
Quote:
Originally Posted by artscallion

Quote:
Originally Posted by costumeczar

Freezing doesn't always improve cake, have you ever had something from Walmart? icon_wink.gif



Haha! Thankfully, I've never even been IN a Walmart. icon_biggrin.gif



Then you need to go to peopleofwalmart.com to see what you're missing. I've never seen anything like what's on that site at the Walmart near me, though, I never see the good stuff!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Disasters
Cake Central › Cake Forums › Cake Talk › Cake Disasters › Help...slouching cake