Cake Decorating Community - Cakes We Bake

Does anyone have any good tips on cooling a cake?? I put my cake on a cooling rack about 10 min after getting it out of oven and let it there a day or two. When  I go to place it on my board, it is wet underneath and also I have a problem putting it on the board without it breaking.  Any helpful ideas to prevent this?

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how do u transfer from rack to board? what i do is put the board on top of the cake and flip the whole thing, rack included, onto it.
I do that when I can but sometimes I make 2 9x13's and put them side by side like a sheet cake so I can do 2 flavors

Jhoanee Beltran said:
how do u transfer from rack to board? what i do is put the board on top of the cake and flip the whole thing, rack included, onto it.
I think I will try to put the rack higher somehow, maybe too much heat is trapped up the rack and it doesn't let air flow enough and creates moisture
Here is what I do and never have a problem... I bake the cake (duh) take it out of the oven and let it sit for 10 minutes... I level the cake with a big knife by running it level across the top using the cake pan as a guide... perfect 2' high cake everytime. I then take my board and put it on the pan and turn it over and the cake is on the board to cool. I do not use cooling racks ever. I let it set for 30 to 45 minutes... usually 30 unless it is a huge cake. Then I cover it tight with foil and let it settle over night before I dirty ice it. Works every time. For the second layer if you allow the cake to settle like this over night it is very easy to put it on top of the first layer after you fill it.
ur so good w/ all ur tips and help! thanks! ive recently done this method and yes, always end up w/ a perfect 3" high cake

jeri c said:
Here is what I do and never have a problem... I bake the cake (duh) take it out of the oven and let it sit for 10 minutes... I level the cake with a big knife by running it level across the top using the cake pan as a guide... perfect 2' high cake everytime. I then take my board and put it on the pan and turn it over and the cake is on the board to cool. I do not use cooling racks ever. I let it set for 30 to 45 minutes... usually 30 unless it is a huge cake. Then I cover it tight with foil and let it settle over night before I dirty ice it. Works every time. For the second layer if you allow the cake to settle like this over night it is very easy to put it on top of the first layer after you fill it.
I just wish I had internet 30 years ago when I started out... had to learn it all on my own... So I have made PLENTY of mistakes and messes over the years! We learn the most from our mistakes!
thanks for your help, I will try that next time!

jeri c said:
Here is what I do and never have a problem... I bake the cake (duh) take it out of the oven and let it sit for 10 minutes... I level the cake with a big knife by running it level across the top using the cake pan as a guide... perfect 2' high cake everytime. I then take my board and put it on the pan and turn it over and the cake is on the board to cool. I do not use cooling racks ever. I let it set for 30 to 45 minutes... usually 30 unless it is a huge cake. Then I cover it tight with foil and let it settle over night before I dirty ice it. Works every time. For the second layer if you allow the cake to settle like this over night it is very easy to put it on top of the first layer after you fill it.
do you use your own recipe from scratch or box cake?

jeri c said:
Here is what I do and never have a problem... I bake the cake (duh) take it out of the oven and let it sit for 10 minutes... I level the cake with a big knife by running it level across the top using the cake pan as a guide... perfect 2' high cake everytime. I then take my board and put it on the pan and turn it over and the cake is on the board to cool. I do not use cooling racks ever. I let it set for 30 to 45 minutes... usually 30 unless it is a huge cake. Then I cover it tight with foil and let it settle over night before I dirty ice it. Works every time. For the second layer if you allow the cake to settle like this over night it is very easy to put it on top of the first layer after you fill it.
do you freeze your cakes at all? I have a "mistake cake" and would like to use it for something else later, if I wrap it in foil for about a week in the freezer will that still be ok?

wendy martz said:
do you use your own recipe from scratch or box cake?

jeri c said:
Here is what I do and never have a problem... I bake the cake (duh) take it out of the oven and let it sit for 10 minutes... I level the cake with a big knife by running it level across the top using the cake pan as a guide... perfect 2' high cake everytime. I then take my board and put it on the pan and turn it over and the cake is on the board to cool. I do not use cooling racks ever. I let it set for 30 to 45 minutes... usually 30 unless it is a huge cake. Then I cover it tight with foil and let it settle over night before I dirty ice it. Works every time. For the second layer if you allow the cake to settle like this over night it is very easy to put it on top of the first layer after you fill it.
when you say dirty ice it, do you mean just the top for a layer cake or do you always put a layer of icing on the whole thing before the final layer of icing?

wendy martz said:
do you use your own recipe from scratch or box cake?

jeri c said:
Here is what I do and never have a problem... I bake the cake (duh) take it out of the oven and let it sit for 10 minutes... I level the cake with a big knife by running it level across the top using the cake pan as a guide... perfect 2' high cake everytime. I then take my board and put it on the pan and turn it over and the cake is on the board to cool. I do not use cooling racks ever. I let it set for 30 to 45 minutes... usually 30 unless it is a huge cake. Then I cover it tight with foil and let it settle over night before I dirty ice it. Works every time. For the second layer if you allow the cake to settle like this over night it is very easy to put it on top of the first layer after you fill it.
I use parchement circles in all my cakes and then just cool them on racks completely IN the pans...never sticks and when you peel the parchement off the sticky comes off with the parchement.
Wendy, I use mostly various versions of the WASC or the sour cream cakes... I have several that I use in my blog. I have a few scratch recipes that I make too... just depends on what the order is for. As for freezing.. I never freeze my cakes. But I know a lot of people do. Just my preferance. As for dirty icing... it is a crumb coating of icing you put on your cakes and let it set up before putting on the final coat of buttercream. It holds any crumbs in place and they will not get into your final coat of buttercream.

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