Book cake info

Replies to This Discussion

Permalink Reply by Katy Nott on October 24, 2013 at 6:03am

To be honest Terry, it's really a matter of preference.  If I have a lot of cake to do, I prefer to bake and freeze ahead.  That way I know I have them done and there will be no last minute disasters with sinking, breaking, overbaking etc.(but then, I am a worrier!). Also, I get too to tired trying to do it all in a couple of days.  I prefer to pace myself.

If you do it all in one go then yes, if you crumb coat it will easily stay good until the next day.  Better that way, then your coat can form a crust for your fondant to lay smoothly on.  If you want to you can also cover with fondant, that will certainly keep your moisture in, but shouldn't be necessary.

If I were doing it all in one go, I think this would be my process -

Day 1. - Bake, cool, fill, wrap in cling film and put in the fridge to firm up.

Day 2. - Carve, chill, crumb coat .

Day 3. - Cover in fondant.  You can then stack and decorate or leave it till the next day (covered, but not in the fridge).

This is just my personal preference and I'm sure others would do things differently.  But I am not a professional, so need time to do things!

• ▶ Reply

Permalink Reply by Maria Gemini on October 25, 2013 at 7:45am

These might help you: www.thebakerspantryco.com, http://www.cakeboss.com/PricingGuideline.aspx

• ▶ Reply

Permalink Reply by Terry Bingham on October 27, 2013 at 11:01pm

Thanks Maria, my cakes will be rectangle but I can use this as a guide.

Is there any way to get a general idea of what the cake will weight? It's going to be a regular cake (not airy like an angel cake or dense like a pound cake). There will be three layers/tiers: 8x11, 9x12 and 10x13, all will be filled with chocolate buttercream and covered in fondant. I'm trying to get an idea, because I will be delivering th cake by myself and I want to be sure the cake board will support it. I was thinking of going to Lowes or Home Depot and getting them to cut me a board large enough say 12x15, but then I have the problem of a cake box. Might have to find a strong cardboard box for it. Any suggestions on how to figure out the weight, and how to transport it safely would be greatly appreciated. Thanks so much.

• ▶ Reply

Permalink Reply by Katy Nott on October 28, 2013 at 8:10am

Terry, the only way I can think of is to add up the weight of all your ingredients for the cakes, buttercream and fondant.

As for a board, a standard cake drum (12mm) should be strong enough to hold it.  That's what I always use for larger cakes.   Sizewise, you probably wouldn't get one that is 12 x 15 as they tend to be of even measurements, so 12 x 16 would be the one to go for.  This is what I would use from my UK supplier - 

http://www.craftcompany.co.uk/cake-boards/cake-boards/12mm-oblong-s...

With the box, (this is again only what I know I can get from a UK supplier) - you can get stacked cake boxes, but they are quite pricey.  As an alternative, get a normal box with side extensions to make it high enough to take your cake with a lid.  Like these -

 http://www.craftcompany.co.uk/cake-boards/cake-boxes/extension-corn...

You may have to trawl the internet a bit to find them where you are and order them online.

• ▶ Reply

Permalink Reply by Terry Bingham on October 28, 2013 at 9:24am

Again Katy, thank you for the information. I didn't even know about box extensions. I'm going to see if I can find them and the larger cake drum locally, wish me luck.

Thanks again.

• ▶ Reply

Permalink Reply by Katy Nott on October 28, 2013 at 10:28am

Welcome Terry - good luck.

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• Next ›
• Page