Published at Sunday, September 15th, 2019 - 03:52:47 AM. Cake. By Philippe Doucet.
Once all of your cakes have been baked and cooled, you can frost them. (Important tip: Loosen the parchment from the edges of the cake layers all the way around the pan.) Just like you did with the cake batter, it is important to evenly distribute the same amount of frosting between each cake layer (measure the amount that it takes to cover the layer) so that your cake is even and stays level. An inexpensive level from the local hardware store can help you.
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.
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