Published at Thursday, September 12th, 2019 - 10:47:23 AM. Cake. By Pansy Cantin.
As a cake decorator who sells their cakes or a home baker who prepares desserts for friends and family, it is important to know all of the facts about fillings, which ones need to be refrigerated and which can be left out at room temperature. Your reputation can depend on it, and you certainly do not want to make anyone sick. We know that butter cream frosting does not hold up well in the heat. Think about a fondant covered cake with a filling. Do you think it’s safe to be out in the heat? Maybe not. Chocolate ganache filling melts if left in the heat for a period of time. Did you know that? It’s deceiving. It sets firmly so you can use it as a filling in sculpted cakes and are able to shape it into truffles that are delicious to eat but when a ganache filled cake sits out in the heat, the ganache gets soft and starts to disintegrate which, if it is a stacked cake, could come tumbling down.
Prepare your cake batter. Depending on how many people your cake needs to feed, you will want to double, triple or quadruple your normal cake recipe. Make each batch separately. Use a large glass measuring cup so you can measure how much batter it yields. Note this information on your recipe. Take one of the cookie sheet pans and using a cake batter filled measuring glass, add batter until it is half the height of the cookie sheet. Spread evenly.Use a spatula to spread cake batter evenly taking special care to get into the four corner crevices. Repeat using the same amount of batter for the other cookie sheets.
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