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I now love working with cold cakes!

post #1 of 24
Thread Starter 
I now swear by working with cold cakes when levelling and torting. Prior to this I used to work with room temperature cakes and cakes would break because of how light and soft they were. I had my red velvet cakes thawing today and worked with them while still cold and it was so easy to pick up each layer and rest it on the cake layer below with a BC filling with no breakage! Talk about a confidence boost. Do you all work with cold cakes and find it easier as well? icon_smile.gif really happy right now.
post #2 of 24
Some cakes do well cold, others don't. I've heard torting a cold chocolate mudcake is an exercise in futility.
post #3 of 24
Thread Starter 
I don't even know what a mud cake is but I met a guy from NY who said mud cakes are amazing!
post #4 of 24
I totally agree - at least for the cakes I've made! (haven't tried the mud cake although it sounds wonderful) It makes life sooooo much easier when the cakes are still a bit frozen.
post #5 of 24
Thread Starter 
What is a mud cake? Do you cover it with fondant and do yal use it for wedding cakes?
post #6 of 24
I find it easier to work with cold cakd too.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
Reply
post #7 of 24
Cold cakes, yes. love to work with them. I still use the same size board as the cake when i torte them. For me, i can handle the thinner layers better.
post #8 of 24
80% of my Wedding business is Mud Cakes...
Whether Dark Chocolate - White Chocolate or somewhere inbetween - flavour them with what ever you wish - cherry ripes - peppermint - coffeee - rum - morello cherries........etc etc etc

And yes - i always work with cold cakes.
As some have already stated - so much easier when handling - torting - filling and stacking. No crumbs - no mess.

Mud Cakes = a dense moist cake.
Very suitable for all weathers
Will stay dense and moist for at least 5 days.

99% of the time they are torted and filled with a ganache...again - flavoured to the customers wishes.

Most popular cake here in Australia.

Bluehue
post #9 of 24
Thread Starter 
Quote:
Originally Posted by Bluehue

80% of my Wedding business is Mud Cakes...
Whether Dark Chocolate - White Chocolate or somewhere inbetween - flavour them with what ever you wish - cherry ripes - peppermint - coffeee - rum - morello cherries........etc etc etc

And yes - i always work with cold cakes.
As some have already stated - so much easier when handling - torting - filling and stacking. No crumbs - no mess.

Mud Cakes = a dense moist cake.
Very suitable for all weathers
Will stay dense and moist for at least 5 days.

99% of the time they are torted and filled with a ganache...again - flavoured to the customers wishes.

Most popular cake here in Australia.

Bluehue



So is wasc considered a mud cake? I always thought a mud cake was a chocolate cake with some chocolate filling!
post #10 of 24
My cake isn't just cold...it's frozen! And they're wonderful! I bake on a Tuesday for weekend cakes and take them out of the freezer to fill and frost. No waiting. No mess. Much easier to carve and torte as well.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #11 of 24
carmijok, what do you use to torte your frozen layers. i too freeze, but let thaw(not all the way) You are saying you torte while they are frozen. I do use an agbay leveler. tia You can see i am still following you(first your cream cheese icing and now how you torte your frozen layers. lol!!! Been decorating 17 yrs, but still like to try other decorators methods. WE learn from each other.
post #12 of 24
this is how I roll, ha ha:
first after the cakes have been baked and completely cool I level them if necessary and then torte them, but here comes the real easy part (for later) I slip a piece of parchment paper between the torted layers and then freeze the cake for up to two weeks (I plan way ahead ha ha).
Second, when the cakes need to be filled they are so easy to pull apart because of the parchment paper.
Third, crumb coating a frozen cake is so easy to do, and then pop it back into the freezer for about an hour.
Forth, give cake it's final finish coat of buttercream and cover with fondant if that's what your plan is.
So, basically through the whole process you are working with a nice cold cake that doesn't fall apart and doesn't lose a lot of crumbs when frosting. I would never ever try to torte or frost a warm cake ever again!!!
Happy Baking icon_biggrin.gif
post #13 of 24
Quote:
Originally Posted by icer101

carmijok, what do you use to torte your frozen layers. i too freeze, but let thaw(not all the way) You are saying you torte while they are frozen. I do use an agbay leveler. tia You can see i am still following you(first your cream cheese icing and now how you torte your frozen layers. lol!!! Been decorating 17 yrs, but still like to try other decorators methods. WE learn from each other.



Honestly if I had an agbay I would do what YOU do! icon_lol.gif

I'm afraid my torting is not always the best, which is why I like doing it frozen. I actually stand my cake layer on its side and kind of roll and cut around slowly eyeballing it until I mark it all the way around and then I roll again and slowly cut down through where I marked it. Being frozen they don't smoosh. After cutting through I put one toothpick in the top layer and another directly under it so I can match them after I dam and fill. I haven't torted really large cakes. My average size is around 10" to 12" for the largest so I don't know how my so-called 'method' would work for anything over that. Like I said...I'd stick with the agbay! Wish I had one! icon_lol.gifthumbs_up.gif

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #14 of 24
I see all these posts about filling and covering cold cakes. I tried it once with SMBC and ended up with so many bubbles under the BC as the cake came to room temperature on the counter. What could I have done differently to prevent the bubbles?
post #15 of 24
Quote:
Originally Posted by carmijok


Honestly if I had an agbay I would do what YOU do! icon_lol.gif

I'm afraid my torting is not always the best, which is why I like doing it frozen. I actually stand my cake layer on its side and kind of roll and cut around slowly eyeballing it until I mark it all the way around and then I roll again and slowly cut down through where I marked it. Being frozen they don't smoosh. After cutting through I put one toothpick in the top layer and another directly under it so I can match them after I dam and fill. I haven't torted really large cakes. My average size is around 10" to 12" for the largest so I don't know how my so-called 'method' would work for anything over that. Like I said...I'd stick with the agbay! Wish I had one! icon_lol.gifthumbs_up.gif




Carmijok--Here's a method that lets you get a nice line for your tort:
"Using Wilton's new Cake Marker to achieve level, torted cakes!"

http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=156076&FTVAR_MSGDBTABLE=

I've also used the toothpick to mark my place in each torted layer, but recently saw a suggestion to simply run a line of buttercream down the pre-torted cake layer with your finger. Works the same way to "mark" the spot. (Courtesy of Tami Utley tutorial.)
----------
I've wanted an Agbay FOREVER!!! (Well, ok...not forever, just a year and a half.....). I keep seeing Suze Orman in my face every time I wish to order one saying, "Can You Afford It?".

Then I sigh deeply, remove my finger from the order button.....and go pay bills.
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