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Wedding Cake - just not good enough, new lessons learned - Page 2

post #16 of 31
7/4/10 at 10:56pm
cabecakes you sound like me...that is exactly what I do except i don't thaw mine out I take them out of the freezer and crumb coat them then put into fridge till I'm ready to decorate them..
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post #17 of 31
7/4/10 at 11:12pm
I refrigerate all my cakes once they are iced. Fondant, ganache, bc...all of them. I often leave un-iced out at room temp for a day before I ice them. But I keep them very well covered or they dry out.
The life so short, the craft so long to learn...(Chaucer)
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post #18 of 31
7/5/10 at 12:39pm
I attempted to make an apple cake and it turned out lop-sided.
I LOVE love loveYOUR APPLE CAKE THAT YOU HAVE AS YOUR PROFILE PIC'!
I received what I thought was good advice but turned out not to be! when she asked me two months later about it, I told her what happened she says " well yes, I told you it would fall...gravity honey!"
boy was I ever teed off!!!!!
So my question to u is, would you mind explaining to me how you made this cake? I would appreciate soooooo muchicon_smile.gif.
thank-you graziaxo
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post #19 of 31
7/5/10 at 1:28pm
I freeze my cakes the second they are cool enough to wrap. I crumb coat them frozen and then frost BC in layers...refrigerating (not freezing) between each coat. The cake thaws slowly in the cooler. I keep them iced in the refrigerator until time to decorate. After adding my fondant decor (usually the same day as delivery) I deliver as cold a cake as I can (without it being frozen) an hour before an event. Most cakes sit out for several hours so they have time to come to room temp. If I have to decorate the night before I will put the cake in a box and wrap with cling wrap to avoid moisture in the fondant. My cakes are always moist. Do NOT put in an oven again! icon_surprised.gif
Also, after looking at your picture, you might want to consider making your tiered cake boards a bit thicker and running a coordinating ribbon or fondant ribbon around it to dress them up a bit more. icon_biggrin.gif
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post #20 of 31
7/5/10 at 1:39pm
Quote:
Originally Posted by graciesj

I attempted to make an apple cake and it turned out lop-sided.
I LOVE love loveYOUR APPLE CAKE THAT YOU HAVE AS YOUR PROFILE PIC'!
I received what I thought was good advice but turned out not to be! when she asked me two months later about it, I told her what happened she says " well yes, I told you it would fall...gravity honey!"
boy was I ever teed off!!!!!
So my question to u is, would you mind explaining to me how you made this cake? I would appreciate soooooo muchicon_smile.gif.
thank-you graziaxo



thank you, just pm'd you. icon_wink.gif
The life so short, the craft so long to learn...(Chaucer)
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The life so short, the craft so long to learn...(Chaucer)
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post #21 of 31
7/5/10 at 5:51pm
Thread Starter 
Quote:
Originally Posted by carmijok

Also, after looking at your picture, you might want to consider making your tiered cake boards a bit thicker and running a coordinating ribbon or fondant ribbon around it to dress them up a bit more. icon_biggrin.gif



Ok, so making the cake boards thicker, like putting two together? And the purpose of doing this? To make "space" for the ribbon without taking away from the height of the cakes? Very interesting, thank you! Wouldn't it have been a little difficult to put a ribbon around a petal-shaped cake? I had thought about a fondant ribbon, but once again, I was out of time. Can you bake, freeze, and ice and then freeze or refrigerate all in the same day, or is it better to let the cakes settle? What seems to be the best process? Thanks everyone! Maybe I will have to start using that freezer in the basement that has been sitting idle for two years!
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post #22 of 31
7/6/10 at 4:24pm
You, definitely need to let them settle at least 4 - 6 hours, or you can get bulges.
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post #23 of 31
7/6/10 at 5:50pm
lately, with so many cakes to do, I do the following:
Bake Sun, torte and fill Mon/Tues
Freeze whole, no wrapping
Thurs- pull out, let come to "cool" at room temp, Ice
Refrigerate overnight
Decorate Fri
finish Sat am. Deliver.
Then I repeat, over and over and over again....
life is short, get a cakesafe.
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post #24 of 31
7/6/10 at 6:55pm
I'm so confused right now. reading all the different methods you ladies go through, it makes me dizzy. freeze or not to freeze? refridgerate or not? I have no knowledge except for what I read and get off line. I have two little ones so taking a class right isn't possible. so can anyone please tell me if they make the cakes from scratch or use the boxed ones? I really would like some answers from experienced bakers. have I told u ladies that I'm so grateful to have found this site!!!! thumbs_up.gif thx grazia icon_biggrin.gif
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post #25 of 31
7/7/10 at 8:44am
Quote:
Originally Posted by graciesj

I'm so confused right now. reading all the different methods you ladies go through, it makes me dizzy. freeze or not to freeze? refridgerate or not? I have no knowledge except for what I read and get off line....



The first rule (in my opinion) is that what works for one doesn't always work for others. That is why you will see different answers.

I don't put cakes in the fridge because a. I never have room in the fridge and b. I live in an area with high humidity (it was 96% at 8am this morning) so a few seconds after something comes out of the fridge it is covered in condensation. Not everyone deals with the same issues.

A cake does not have to be kept in the fridge unless you use a filling or icing that requires it. After that, I think it is personal choice, what works best for you and your enviroment.

I also don't freeze many cakes because again for me it is a space issue.

The best thing you can do is experiment in your kitchen and see what works best for you.

This is why there are some many different ways to do things. It would be like asking people how they grease their pans. Some use the pan grease, others use sparys, some dont grease the sides, some use parchment paper There isnt always one right way to do things in the cake decorating world.
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post #26 of 31
7/9/10 at 4:43am
thx so much for responding. I understand that everyone has their own way to do things. I believe it was my cakes that made it callapse. I used a DH cake mix followed by the recipe with 4 tbsp of egg whites/1/2 c of water/1/3 oil/pudding mix and 1 c of sour cream!!!!!!!!
Now my gut is telling me that the cakes we're tooooo moist. what do u think?xo icon_sad.gif
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post #27 of 31
7/10/10 at 5:26am
It really doesn't matter what recipe you use, it is all in the way you support it. Your recipe is fine, I have used similar ones and never had a problem.
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post #28 of 31
7/11/10 at 6:57pm
Thx for reassuring me that my cakes are fine, what a relief icon_lol.gif
I placed a 9" round over a 14" square cake and placed around 5-6 dowels where the 9" round was going to be.
There wasn't any support any where else on the bottom tier!
I also placed a wooden dowel in the middle of both tiers for extra support and I don't know if this was right or not!
thank-you ladies icon_biggrin.gif
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post #29 of 31
7/11/10 at 7:04pm
Yes, that's good for support! You only need the support to hold up the 9" tier and the dowel through is good to help from sliding. The SPS is also a really good system. I use that for wedding cakes!! I Love them!.
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post #30 of 31
7/11/10 at 7:33pm
[quote="Karen421"]Yes, that's good for support! You only need the support to hold up the 9" tier and the dowel through is good to help from sliding. The SPS is also a really good system. I use that for wedding cakes!! I Love them!.[/quote]

thank-you for this! can u tell me then y it fell? I used BAVARIAN CREAM & BC filling. I didn't refrifgerate them at all. Do you think this was the cause of it falling? icon_sad.gificon_smile.gif
would u mind telling me what SPS is? I've tried looking on CC but cannot find it.???
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