Make a Stop to Common Cake Decorating Blunders

Whats the significance of a cake? Well, we can always remember the smiles of those little children aahing and oohing as you put icing on the layers of a chocolate cake. Weddings will not be complete without the wedding cake. So it is important if its not made perfectly. So before you get into any cake problem, you must put a stop to potential big mistakes in cake making.

1. How can I freeze my cake so it wont dry out easily?

A good cake decorator plans well ahead of time all of his cake projects, and that includes begging off to the request of a child for you to bake one for the next day because its his project. But then, would you really do that? Should this be the case, then at least you must be informed at least twelve hours before the actual event so you can properly plan.

To preplan your cake, you need to know how to freeze cakes right so you can just simply decorate them when the actual event comes.

Yet, freezing them may cause the cakes to taste blunt and become dry. However, freezing cakes wont have to dry them out if they are appropriately wrapped and stored. It is also ideal to not put the icing when youre freezing the cake.

The cake must be wrapped with plastic wrap up to two to three layers, and keep the air and moisture out by covering everything with aluminum foil. Properly wrapped and frozen, your cake will remain fresh for up to two months, even longer for heavier cakes such as pound or fruitcakes.

The cake must be removed from the freezer a day before you add icing so the cake can still have time to defrost.

Thaw the cake to room temperature. A problem may occur while defrosting.

The problem with freezing cakes already iced is that the icing will pick up condensation from the air and sweat during the defrosting process.

The cake will end up with soggy icing and lifeless decorations. Thats not good.

So bake cakes as early as possible.

2. Can I prevent filling from sliding into the outer edges of the cake?

In this cake decorating world, there is a big battle being fought every single day in kitchens around the world. Its known as the Battle of the Bulge, and almost all cake experts are getting desperate to seek help.

There is the typical question as to how you can stop filling from bulging into the edges of the cake and then into the icing.

Baking the cake before you actually begin to put in the filling is a good way to prevent that bulging problem. A one-day-advance cake baking will create a firmer and more settled cake that can hold heavy filling.

You must know the actual procedure that promises to contain your fillings and keep them from overflowing.

a.) Pipe (with a No.10 round tip or similar large size) an icing dam around the outer edge of each layer to contain the filling. The dam will serve as a barrier and will stop the filling from escaping to the outer edge of the cake.

b.) You can also wrap the whole assembled cake with crumb coats.

c.) Then you store the cake for two to three hours in a refrigerator so it will become firmer.

The icing dams and the crumb coats will make the whole cake sealed and can therefore hold the filling.

3. Im having problems with crumbs. Can I still do something?

A crumb. Such an little piece of cake and such a big, huge nuisance when it comes to ice a cake. The crumb will come with a million of his closest buddies to invade your pretty white and smooth icing.

Yes, it can really drive anyone crazy. Luckily, there are answers we can take.

Do you know of crumb coat? It is a layer of glaze or icing that is thin and that you can place in the assembled cake so the crumbs will stick in the layer of the cake.

All you need to do is to mix the icing with any liquid in the recipe such as milk, cream, or water until they turn thick. Then you cover the entire cake with this mixture.

Do not worry about crumbs getting mixed into the icing or how the cake looks (it wont look too pretty at this time). Once the crumb coat of icing has dried, all your crumbs will become glued to the surface and the cake will have a protective shiled holding it all together. To speed up everything, you put the cake in the refrigerator. Placing crumb coats may take a while, but its worth it. It greatly decreases the frustration of having crumbs mix into the final icing and does a superb job of firming up the cake base.

Yes, how can you go wrong when you have these techniques?