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? really happy right now.
post #1 of 24
6/28/12 at 2:59pm