Baking and problem solving for cake decorators

BAKING / PROBLEM SOLVING

Click highlighted word for the charts here

FREEZING CAKES from Nannette:
Can you freeze cakes?
Yes, some people bake in advance and freeze almost all their cakes. You can freeze them iced, un-iced, or with just a crumb coating.
How do you freeze them?
   Wait until the cake has cooled. If you try to freeze a cake that is still warm, it will “sweat” inside the wrapping and this moisture will freeze as ice particles on the cake.
   Wrap the cake in a double layer of plastic wrap, making sure that there is a minimum amount of air in the wrapping. (If freezing the cakes longer than one week you can also add a third layer, using tin foil, to help prevent frost buildup on the cake.) If you have already iced the cake, stick it in the freezer to harden the frosting first, then wrap it in plastic wrap. Some people put on one layer of plastic wrap, then wrap the cake in a plastic trash bag. You can suck extra air out of the bag with a straw.
   Some people who have freezers that only hold cakes do not bother to cover them to freeze them. They just stick them in the freezer unwrapped. However, this is meant for short-term (i.e. a few days) storage only. Especially in a frost-free freezer, your cakes can dry out if stored uncovered for too long.
Aluminum foil should not be used in place of plastic wrap as the only covering because it can develop holes or the cake can take on a metallic taste. Always use plastic wrap first and then aluminum foil as desired.
   If you are planning to freeze a cake on cardboard, make sure the cardboard is covered with foil or plastic wrap. Otherwise, depending on how cold your freezer is or how long the cake is frozen, the cake can pick up a cardboard flavor.
   How do I thaw a frozen cake?
   Make sure the cake remains covered with plastic wrap while thawing! This will allow condensation to form on the outside of the plastic wrap, not on your cake.
   What if I want to decorate a cake, get it boxed up for delivery, then freeze it? Can I do that, and then give it to a customer frozen?
   Yes. Line the inside of the box with saran wrap to keep the cake from picking up a cardboard flavor. If it's an open sheet cake tray cover the top with saran and then tin foil. if it's a box with a lid, cover the top with saran before you close the lid. You can then wrap the outside with either another layer of saran or tin foil. Make sure the customer knows to check the inside of the saran for frost when she takes it out of the freezer. It should be removed and re-covered if there is frost on it that can drip on the cake as it thaws. Thaw it in the fridge for 8 - 12 hours still covered. Then uncover it and let it come to room temp.
   Do I need a special icing if I am going to freeze my iced cake?
   You should use a non-crusting icing. Cakes shrink when frozen and expand when thawed, so if you use an icing that crusts it will crack.
   How long can a cake remain frozen?
   Most people freeze their cakes for up to a week or two, some say they remain fresh up to a month.
   Can I frost a frozen cake?
   If you have frozen an un-iced cake, you may put on the crumb coat while frozen, but then allow it to thaw completely before putting the final icing layer on. Do not try to ice the cake with its final coating while it is still frozen.
   Also, never try to cover frozen cake with fondant. As the cake thaws, the condensation will ruin the fondant, making it sticky and creating pits. Make sure your cake is thawed before covering it with fondant.
   Can I freeze a fondant covered cake?
   Yes. Certain brands of fondant may freeze and thaw better than others, but it can be done. Again, make sure that the cake remains covered in plastic wrap while it is thawing.
   Can I freeze a cake decorated with piping gel?
   Yes.
   Can you successfully freeze icing made with cream cheese?
   Yes.
   How do you level a frozen cake?
   You can either level it then freeze it, or vice versa.
   Can I freeze a cake which has had a photo put on it (with the KopyJet® frosting sheets, for example)?
   There are differing opinions on this. Some people have had the pictures bleed or get blotchy spots on them after freezing them. Those who have had success advise that the photo should not be placed on the cake until after the icing has crusted, and make sure that the cake is covered while it is thawing. Any drops of water that may hit the image will destroy the image, so you need to be very careful with the condensation.
   Can I freeze a cake with an Edible Image® on it?
   Those are used on ice cream cakes by Carvel and Dairy Queen all the time, so, yes. They are more durable than photos discussed above. But the same precautions should be taken when thawing the cake.

From: "Schoeder's bakeries cake Decorating School"

Bakechart-
Print this convenient Chart for specific baking times, temperatures, and the amount of batter needed to bake certain size cakes.

Slicechart- This chart shows how to cut popular shaped wedding tiers into pieces approximately 1 inch by 2 inches by 2 layers high (about 4 inches).
Even if you prefer a larger serving size, the order for cutting is still the same.

The first step in cutting is to remove the top tier, and than begin the cutting with the second tier followed by the third, fourth, and so on. The top tier is usually saved for the first anniversary, so it is not suppose to be figured into the serving amount

Note from Dolores: I DO NOT agree with this method of cutting a wedding cake. When you cut a circle around the cake, the cake falls out and makes a mess. I slice off a side that is 2" wide, then slice that. Continue accross the cake. This way, cake is not cut through that is not needed for serving. Here is my CHART. For square or rectangle cakes, cut in an angle from each corner, then cut strips to cut pieces from.

Hints for Assembling and Transporting tiered cakes. (Assembly picture)

From Dolores: I have never driven that dowel rod through the cake from top to bottom of stacked cakes. I've litterly made thousnads of cakes and never had a slipping problem that would have prevented. Caution: If you DO choose to do this, be VERY careful that you don't bend the cardboard the cake is sitting on or you will have worse problems.

Before placing separator plate on cake circle atop another tier, sprinkle a little confectioners sugar or coconut flakes to prevent plate or circle from
sticking. Letting icing crust a bit before positioning plate on cake will also prevent sticking.

From Dolores: NEVER put coconut on any cake you sell if the people don't know about it. They can be a highly dangerous and allergic reaction. They are not expecting a product they know they are allergic to. Why not simply add a circle of plastic wrap on the icing? This peels right off when disassembling, no cost to you and you won't be sued! When I used powdered sugar as above, my plates stuck like glue!

You will have less crumbs when icing if cakes are baked a day in advance.
From Dolores: You also have less crumbs if you use pan spray. Even the pan grease will help. But pan spray does a better job.

When filling or torting large layers, use less than you usually would. Your dam of icing should also be far enough from edge so filling doesn't form a
bubble.
From Dolores: I disagree. When you become more experienced, you will understand better. You do not get bubbles from the icing being to the edge. In fact, this can prevent air spaces. Air bubbles form when you don't press hard enough while icing the cake. This leaves air between the icing and the cake for bubbles to pop out. If you crumb coat the cake (press hard), you won't have this problem. It usually occurs on smaller cakes where it is hard to press so firmly!

The cake icer tip (789) is an invaluable timesaver in icing wedding tiers.
From Dolores: And for character cakes where icing on the sides needs to be smooth. We carry this in 2 widths. None is wide enough for the side off a wedding cake. You will need to go around twice applying the ivcing, then smooth all around. I wouldn't do this on a wedding cake...you'll get airbubbles from not pressing hard enough!

When transporting tiers, place cakes on damp towels or carpet foam to prevent sliding or movement during transport. ALSO, drive carefully.

When using spiked pillars and stacked construction, double cake boards or use separator plates between layers to prevent the weight of tiers from
causing the pillars to pierce through the cake.
From Dolores: Also wrap the cardboards together in foil. This will not only keep the cakes from tasting like cardboard. The foil will lock the pillars in place preventing slippage.

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No matter what you bake - cookies, muffins, bread, a cake or pie-the first
step is reading and understanding the recipe. This handy guide will help you
differentiate and interpret some common baking terms. You'll learn how to
size-up baking pans, select the spatula to best meet your needs, whisk
versus whip, and much more.

Panning the Cupboards. . .

Angel Food Cake Pan - A round, high-sided pan with a hollow cylinder in the
center that provides the traditional angel food cake shape. It's typically
two-piece with a removable bottom for convenient cake removal. Standard size
is 10 inches diameter and 4 inches deep, just right for a mix. Smaller pans
(4-inch and 7-inch diameter) are also available. These pans are also great
for chiffon cakes, quick breads and gelatin molds.

Bundt-style Pan - This on-piece pan also bakes a cake with a hole in the
center but is distinguished by fancy, fluted indentations. Use it for pound
cakes, fruit cakes and mousses.

Springform Pan - A round pan with high, straight sides (2-1/2 to 3 inches)
that expand with the aid of a spring or clamp. The bottom of the pan can be
removed from the sides when the clamp is released-this allows cakes, tortes
or cheesecakes to be easily removed from the pan.

Tart Pan - This pan is distinguished by its short (about 1 inch) fluted
sides and removable bottom. Various shapes and sizes are available.

No more mix-ups. . .

Beat - To mix rapidly, smoothing the ingredients and adding air, using a
wire whisk, electric hand mixer or stand mixer.

Combine - To mix or toss to distribute ingredients evenly. Use a fork or
wooden spoon.

Cream - To beat with an electric hand mixer or stand mixer until mixture is
light and fluffy. Usually refers to beating butter, or butter and sugar.

Fold - To distribute a light ingredient (such as whipped cream or beaten egg
whites) throughout a heavier batter without losing the fluffiness or
airiness. To do this, gently turn ingredients over from the bottom using a
rubber scraper or wooden spoon as you rotate the bowl. Do not stir in
circles. Also refers to incorporating ingredients like chocolate chips or
nuts into a cake or cookie dough.

Mix - To stir in circles with a wooden spoon until ingredients are
distributed evenly and there are no clumps of one ingredient. Or, to combine
with an electric mixer on low speed.

Stir - To move spoon in circular motion to incorporate ingredients. Usually
refers to combining liquids or melted ingredients. To stir ingredients
cooking on the stove top, use a wooden spoon and stir from the bottom of the
pan to prevent scorching.

Whip - To beat ingredients very quickly with an electric hand mixer, stand
mixer or wire whisk. Whipping adds air to the ingredients to make them
fluffy (i.e. whipped cream).

Whisk - Similar to whipping but not as fast a motion or for as long a period
of time. Ingredients are whisked until blended or smooth-but not fluffy. Use
a wire whisk or fork.
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FREEZING CAKES:
Anonymous
freezing cakes
Wed Oct 18 05:46:40 2000

     I read on this board to let a cake sit out for 24 hours before doing anything with it. So, in order to freeze a cake should I let it sit out
     that long then freeze it? While it is sitting out do you cover it good after it has cooled. What is the purpose of the 24 hours? How long
     can a cake be frozen undecorated other than a crumb coat and still taste fresh. I have a large cake for Nov. 4th and want to know how
     soon I can bake it to freeze.
---
anna n.
Freezing Cakes
     I always freeze my cakes after they have cooled completely. If they are still warm when you freeze them, they will "sweat" inside the
     wrapping and this moisture will freeze as ice particles on the cake. I wrap them in a double layer of plastic wrap and make sure that
     there is a minimum of air inside the wrapping, then I freeze them. If they are well-wrapped they will be good for up to a month in the
     freezer. When I take them out of the freezer, I crumb coat them while frozen and then allow to thaw completely before putting the final
     icing layer on. I don't see how people can handle and stack large cake layers unless they are frozen. Looks to me like the cakes would
     crack and break in the handling. My decorating instructor taught us to freeze the cakes in this manner, and it's always worked well.
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Anonymous
Freezing Cakes
       I am using fondant over the crumbcoat. So your saying I should bake, cool, freeze, crumbcoat while frozen then let thaw and cover
     with the fondant? Will that work best?? I am new at this wedding cake stuff!! Can't you tell????
---
Yes, that's how I would do it. (NT) — anna n.,
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deneen
Freezing Cakes
     i do it exactly as anna does. that way you can bake early, i usually do it monday or so, but can be earlier, crumb coat thurs and
     decorate friday. the 24 hr thing is so the cake can settle, and it will. i think in the freezing case, it will settle after it thaws. the crumb coat
     seals the moisture in. almost like it is wrapped.
---
Marida
Freezing Cakes
       I am a big fan of the freezer because I do so many wedding cakes. Mine usually hit the freezer the same day I bake them if I have time
     to ice them. I ice all of my cakes before I freeze them.
---
Robin
     Freezing Cakes-Dunce hat alert!
     Okay, I have read lots of posts about freezing cakes and I still don't get it. When you freeze a frosted cake how do you cover it? With
     Saran Wrap? Doesn't the icing stick to the plastic? I get the part about covering it while it thaws but I don't understand what you do to
     it when you put it into the freezer. Thank you for putting up with my thick skull!! :)
---
Renee S.
     Re: Freezing Cakes-Dunce hat alert!
     You can stick it in the freezer with no covering first. Once it hardens, then cover with any wrap you choose. I cover with Saran, then in
     a plastic trash bag.
---
Laura
     Freezing Cakes
      I do them just as Marida does them, ice before frezing on the same day that I bake them after they have cooled. If I have to freeze
     uniced I wrap the cake good in a plastic trash bag. This works well, but you do have to cover the iced cakes with a piece of plastic
     wrap while they are thawing so the moisture goes on top of the plastic wrap. You can keep a frosted cake in the freezer for at least 2
     -3 weeks and one in a plastic bag for a month or more and it will still be nice and fresh when thawed out. I usually only leave mine in
     the frezer for a week tho.
---
Lynn Wheatley
     Re: Freezing Cakes
     How do you level a frozen cake? Do you level first then freeze? Then take out and ice while frozed and let thaw. I'm confused about
     the process you are all doing. I for one need to level just a little even if it appears level. It usually is off just a bit.
---
Renee S.
     Re: Freezing Cakes
     Depends how much in a hurry I am. Sometimes I level first, then freeze. Other times I will throw the layers in the freezer unleveled, and
     after they thaw, level them. I don't freeze all the time, just when I have a heavy load that week.
---
deneen
     Re: freezing cakes
     marida, do you not have trouble with then sweating if iced before freezing. i do. or even if i freeze, then ice immediately after removal
     from freezer they sweat.. i love to ice them frozen, i can get such a smoother finish, but they sweat so.....no can do.
---
Marida
     Re: freezing cakes
     You have to cover them when you bring them from the freezer or they will sweat. I cover my lightly with polyfilm )like Saran Wrap) for
     about three hours.
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Marida
        I have four freezers and nothing is in them but cakes--so I do not wrap my cakes when I freeze them. I cover them lightly when I bring
     them out. Been doing it this way for 20 years with no problems.
---
Laura
     I have 2 freezers that I only put cakes in and I just set them in iced and cover with plastic wrap when I take them out to thaw. It works
     good and cakes are fresh when thawed.Don't worry we all still learn from each other and is why this board is so great.
---
victoria
     freezing iced cakes, my icing cracked-why?
       I haven't had good luck freezing iced cakes. My icing crusts, and sometimes the icing was so badly cracked that I had to scrape it off
     and re-ice it, so I usually freeze them uniced or with a crumb coat, but I'd like to freeze them iced sometimes.
---
Laura
     freezing
        You do not have the right icing recipie. I use to have the same problem and then started using Marida's icing recipie or close to it and
     now have no cracking problems.
---
Kathyf
     Re: freezing iced cakes, my icing cracked-why?
     Cakes shrink when frozen and expand when thawed so if you use an icing that crusts (as I do also) it will crack. I do too many things
     on cakes that require pattern transfer on the sides to use a non crusting icing like Marida's. Since her's doesn't crust, it can withstand the
     shrinking and expanding.
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