Published at Tuesday, September 03rd, 2019 - 17:47:54 PM. Cake. By Fifi Aucoin.
When in doubt, make a test cake to see what happens when you refrigerate your cake with the intended filling and frosting/fondant. You don’t want to be surprised about this. Refrigerated fillings are delicious, though sometime they are a double-edged sword. Butter cakes do not taste their best right out of the refrigerator. Combine them with a refrigerated filling, and you have to make a choice. Cold cake or warm filling. Either one is not good. And, you don’t want people telling the host/hostess that the cake was ”dry” because it was cold. Switch to a different cake recipe or use sugar syrup on your cake layers before assembling to help the cake retain moisture so it doesn’t dry out while in the refrigerator. Remember that gum paste and royal icing decorations on a cake will be ruined if it is refrigerated.
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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