Below are the most common cake making errors and straightforward ways to deal with them. In the Cake Making Course you will find how to avoid these and other annoying mistakes and tips on how to make a really best cake each time.
If you have ever frosted a cake, you understand there are times when the icing will drag apart the top of the cake and cake crumbs will get into the frosting. You should use a crumb coat in the beginning to stop this from taking place. It is the same icing you are using to frost the cake. It is simply has been thinned down a little. This way you protect any part of cake that can crumb with a thin layer of icing and it gives you a base to place over a regular coat of icing. The icing needs to be thinned down only enough so it covers the cake without tearing it and picking up crumbs.
It is a good idea to let the cake set roughly 2 hours once you apply the crumb coat and before using the rest of the icing. In fact, it should rest in the refrigerator, and could be kept there overnight before you need to add additional icing. It is okay if you see crumbs in the crumb coat, they are stuck in this first layer of icing and will not affect the next layer of icing. The cold will set the icing and it is going to be a cinch to ice after that.
It might be a problem if fillings spill out the sides of the cake. However there are ways to stop this from happening when your cake making involves a filled middle.
1. Baking your cake the day before you plan to fill it will make the cake firmer and will give it some time to settle. A recently baked cake will be unstable and will not hold fillings as well as when they are settled.
2. You may also use icing to make a dam to stop the filling from spilling over and keep it in. You can frost the cake with a crumb coating when the dam has been completed.
If you're a busy individual and don’t have time to bake and decorate a cake all at once, you can bake the cake and freeze it until you want to decorate it. You may keep the cake in the freezer for couple weeks until you can work on it.
You need to get ready the cake before freezing. Wrap three layers of strong stick wrap around the cake and follow one layer of aluminum foil. Without doing this, you cake will dry out and crumble. You will also have to make sure the cake is totally thawed before attempting to ice it.
The cake needs to be defrosted gradually at room temperature. Icing the cake before it has defrosted will make the icing mushy and sweat thus ruining your decorating and all your hard work.
Cake Making Course is the ONLY online cooking program that presents comprehensive step-by-step videos. They really are so easy to understand, and explain you methods to put together a cake masterpiece from empty mixing bowl, to an iced and decorated piece of art.
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