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Mosaic Cake - Is my timeline okay and other newbie questions

post #1 of 10
Thread Starter 

I'm making a 2 tiered mosaic cake (6" and 9" - white cake w/ BC and modeling choc) for my friend's birthday next Saturday. Also, I have a 1 year old daughter and can only work on this at night after she goes to bed. The following is my game plan and a few questions. This is my first large decorated cake, so please let me know if you see any blaring mistakes!

Sunday night: sketch my design and create printed templates (I'm a graphic designer so hopefully this won't be too difficult)

Monday - Wednesday nights: dye the pre-made fondarific modeling chocolate with gel dyes, roll it out, cut it and lay out the design on wax paper over my templates

Questions: Do I need to store the shaped chocolate in airtight containers in the fridge? Should I put shortening or something on the wax paper so it will stick?

Thursday night: bake cakes (2 - 9" rounds and 2 - 6" rounds) FYI, I'm using FS's Better Vanilla Cake recipe which sounds pretty foolproof…fingers crossed.

Questions: I've heard it's good to let cakes cool in their pans and then store them in their pans in the fridge. True?

Friday night: shape, frost and decorate cake…long night ;-)

Questions: Should I put simple syrup on both sides of each layer? Should I decorate each layer before putting the cake together with dowels? Will I be able to lay the wax paper with the chocolate directly onto the BC without everything falling off? I'm using Brite White Icing (no butter), so do I still refrigerate the finished cake?

 

Hopefully this will work out!

 

Best,

 

Sara

post #2 of 10

I can only address a couple of your questions because I don't work with modeling chocolate. 

Questions: I've heard it's good to let cakes cool in their pans and then store them in their pans in the fridge. True?  FALSE.  If they cool in the pans whatever you put on the pans to allow the cake to come out will also cool and hold the cake in the pans.  Let them cool 10 minutes out of the oven, put them on a cooling rack out of the pans.  Just leave out, covered until you ice.  Don't use simple syrup.  If it is a good, moist recipe it isn't needed.  Yes, decorate each tier on it's own cardboard, then assemble with dowels/bubble tea straws in the bottom layer.  You don't need to refrigerate the decorated cake Friday night either.  If it was me I would bake ASAP and freeze the cakes so the baking would be out of the way.  Good luck.
 

post #3 of 10
Thread Starter 

Thank you! I'm getting so nervous waiting to start and since my husband's only day off is tomorrow, I think I'll do what you suggested and go ahead and bake everything now and freeze it. Should I make decorating a 2 night project and defrost them on the counter on Thursday?

post #4 of 10

Sure, take it out Th morning to  thaw and then start decorating later.
 

post #5 of 10

Have you try the recipe? If you have not, why don't you do a trial run  and see if it is foolproof as you are hopping?  If you freeze the cake as suggested  be sure to wrap it well with film wrap, I usually wrap it three times.  

 

Good luckthumbs_up.gif!

 

Ciao!

post #6 of 10
Thread Starter 

I didn't do a trial run, but I made cupcakes with some of the batter and they came out great! I'm also freezing some of the cupcakes so I can see what they're like when they defrost, etc.

 

The one issue I ran into was that my layers did not come out very thick, so I won't be able to torte them. No worries. I'm making extra layers tonight. Thanks so much for the freezing suggestion! Getting these cakes baked in advance is saving me a lot of stress.
 

post #7 of 10
Thread Starter 

So I've made the layers and they're in the freezer and I've started making the modeling chocolate decorations. It's incredibly time consuming!

 

My question is about the cake. My plan is to take the layers out of the freezer tonight (Thursday) and trim, fill and crumb coat them. Do I need to refrigerate the cake once it's been crumb coated? I'm using Brite White BC which is supposed to be shelf stable for 6 months and the cake seems pretty sturdy. I'm afraid that refrigeration will make the BC so crusty that I won't be able to decorate it Friday night. Anyone know if leaving it out for 2 days (til party on Sat night) is okay?

 

I'm also a little confused about when to stack the 2 tiers. If I wait until they're both fully decorated, won't I mess up the top tier when I put it on the first tier?

 

As a side note, I am in awe of what you all do to create these amazing cakes. It is TOUGH WORK!

post #8 of 10

You don't need to refrigerate it, just leave them on the counter.  If it was me I would do the stacking at home, It should be fine to transport it carefully with it stacked since it is just a 6 inch on top.  Don't forget your support system though, bubble tea straws/dowels in the lower layer and your 6 inch on a cake cardboard.
 

post #9 of 10

I'd like to see the end result, I've got to make a chocolate mosaic cake (with regular chocolate) in a few weeks. I'd like some tips?

post #10 of 10
Thread Starter 

This was my first decorated, tiered cake, and it was by far the most difficult baking job I've ever done! I don't know how you all do this on a regular basis. WOW, WHAT A LOT OF WORK! In the end I spent over 15 hours on this (though my husband says with research, ordering and planning it was more like 40hrs) and I had to scramble to finish, but it got done and it tasted GREAT and everyone LOVED IT! YAY!

 

The finished cake looked NOTHING like what I had designed. In fact most of the mosaic was left off because I ran out of time. If I had an extra several hours (and a babysitter) I could have done a lot more.

 

Here are a couple of pics:

 

400

400

400

 

 

danetteb, thank you sooooo much for your suggestions. They were a life saver! I've learned so much in making this that I'm actually excited to make another one icon_lol.gif

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