By Paulette Gabriaux. Cake. Published at Saturday, September 07th, 2019 - 12:22:04 PM.
Reliability – An indication as to how reliable your Cake Maker is going to be can be gleaned from their reputation or testimonials and reviews that may be posted on Internet forums and review websites. However take any testimonials that a Cake Maker may offer you or display on their own website with a pinch of salt (they’re not likely to publisise any negative testimonials). Normally professionalism and reliability go hand-in-hand so try and assess how professional your cake maker is. Some Cake Makers take on so many bookings that a delay to one cake or an unexpected illness could jeopardise the delivery of your cake, however other cake makers deliberately take on fewer bookings in order to give themselves some flexibility.
What Kind of Filling is It? Lemon, chocolate, caramel, banana, apricot, chocolate chip, and some other fillings are easily recognized in a cake just by looking at them. Don’t make your guests guess what they’re eating. Make tent cards for each table that includes this information or add it to the menu card. With so many food allergies out there, you don’t want to be remembered for making someone sick. To Freeze or Not to Freeze. Never freeze a cake filled with a custard filling because it will separate. Whipped cream cakes have been frozen. It depends on the type of whipping cream used. Check the container to see if it tells you that it can be frozen because you do not want your cake to weep. Rose Berenbaum, in her book, The Cake Bible, shows you how to stabilize the whipping cream with gelatin.
Bake at 325 degrees to ensure that your cake stays level. This is important so that it will save you time because you won’t have to level the cake. You can go three or four layers without using dowels for support. Use a butter based frosting so that when the cake is refrigerated, it gets cold and your cake won’t move. Your cake can also be set in a cold area if you don’t have room in your refrigerator.
Start assembling your cake. Take some of the frosting and spread it across the center of the cake board. This will be your ”glue” to secure the cake to the board. Turn one of the parchment lined cookie sheet cake ones onto the cake board. Center it in place on the board before removing the cookie sheet and then peel off the parchment paper. Turn the cookie sheet over and set it on top of the cake layer. Apply a little pressure to make sure that it is secured to the board. Apply frosting to the top of the cake and spread out evenly. Take the next cookie sheet cake and turn over onto the frosted layer. The easiest way to do this is to lift the cookie sheet up against the wide side and then quickly flip it onto the frosted layer. Do not remove the cookie sheet until you shift the cake into place and make it level with the previous layer. Then remove the cookie sheet and peel off the parchment paper. Turn the cookie sheet over and set it on top of the cake layer. Apply a little pressure to make sure that it is secured to the previous frosted layer. Repeat this process again with the next two layers. Trim any excess cake off the sides with a sharp knife so you have a nice even side. Crumb coat and refrigerate until firm.
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