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Do you cool your cakes before crumb coat?

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post #1 of 4

1/28/13 at 2:21pm

Thread Starter

7 Posts. Joined 1/2013
Location: New York
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Just wondering...

Do you guys bake your cakes, let them cool then put them in the fridge before crumb coating? Or do you just let the cool and crumb coat? What do you find best?

Thanks!

post #2 of 4

1/28/13 at 2:29pm

980 Posts. Joined 2/2012
Location: Charleston, SC
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I cool mine on the counter, cut them, wrap them, then put in fridge overnight.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

It's never "just cake!"

You may get a cake for $way to little but you won't get this cake!

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

It's never "just cake!"

You may get a cake for $way to little but you won't get this cake!

post #3 of 4

1/29/13 at 5:02am

8 Posts. Joined 11/2012
Location: Centurion, South Africa
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Hi, I usually bake my cakes, let them cool down on the counter at least overnight and work with them from there on. I haven't had issues doing this before crumb coating but I will try your idea on cutting them in shape, wrap them and freeze them. Here is South Africa the weather is hot this time of year. After crumb coating I normally put them in the freezer just to let the butter cream icing to set before I use the fondand.

Thanks for that 'tip', I will try it out and see if it will work along with our type of weather.

Lee

Lee-Jean Vorster - South Africa

post #4 of 4

1/29/13 at 7:09am

887 Posts. Joined 5/2006
Location: Johannesburg, South Africa
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Im also in South Africa and I let mine cool on the counter, cut, wrap and freeze until the next day. I find that this gives me a very sturdy cake to work with and virtually crumb free!