random questions - Cake Decorating Community - Cakes We Bake2024-03-28T10:36:26Zhttps://cakeswebake.com/forum/topics/random-questions?commentId=4635016%3AComment%3A1590138&feed=yes&xn_auth=noI tried this strawberry cake…tag:cakeswebake.com,2015-11-10:4635016:Comment:15933022015-11-10T06:18:14.797Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>I tried this strawberry cake recipe I found online and thought I would share it, it was a little tricky to make, first batch I used about half cake flour half all purpose flour and seemed good, then i tried it with just AP flour and it was very dense, third I used only cake flour, still a little dense but flavor I thought was delicious. The first batch is the one I used for the cake, she reported they all loved it. The cupcakes were the third batch which was for the kids so don't know how…</p>
<p>I tried this strawberry cake recipe I found online and thought I would share it, it was a little tricky to make, first batch I used about half cake flour half all purpose flour and seemed good, then i tried it with just AP flour and it was very dense, third I used only cake flour, still a little dense but flavor I thought was delicious. The first batch is the one I used for the cake, she reported they all loved it. The cupcakes were the third batch which was for the kids so don't know how they were but here is the recipe for anyone interested in trying it.</p> My family is not a fan of str…tag:cakeswebake.com,2015-10-31:4635016:Comment:15916422015-10-31T23:00:34.325ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
My family is not a fan of strawberry flavored cakes. I have used fresh strawberry preserves in the middle of my cake. If I were to make a strawberry cake, I wouldn't use jello, but a good strawberry jam and swirl it through the batter.
My family is not a fan of strawberry flavored cakes. I have used fresh strawberry preserves in the middle of my cake. If I were to make a strawberry cake, I wouldn't use jello, but a good strawberry jam and swirl it through the batter. thanks June! another question…tag:cakeswebake.com,2015-10-31:4635016:Comment:15913852015-10-31T20:11:53.625Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>thanks June! another question lol, did I see somewhere to make a strawberry cake you just add strawberry jello? i always use the WASC cake so do I change anything else?</p>
<p>thanks June! another question lol, did I see somewhere to make a strawberry cake you just add strawberry jello? i always use the WASC cake so do I change anything else?</p> You won't be sorry Wendy. Eve…tag:cakeswebake.com,2015-10-31:4635016:Comment:15914302015-10-31T13:51:41.020ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
You won't be sorry Wendy. Even a experienced baker like me learned a lot from this book. Especially the science behind the baking. Took Home Ec in school, learned how to bake, but never the "why" of it. Turns out, that's pretty important. Now Rose has what I call a lot of "fru fru" kind of fussy cakes I'd never bother with...too much trouble for me. But to each there own!! Let me know what you think of the book. Check out her website too. If you send her a question, she'll actually get back to…
You won't be sorry Wendy. Even a experienced baker like me learned a lot from this book. Especially the science behind the baking. Took Home Ec in school, learned how to bake, but never the "why" of it. Turns out, that's pretty important. Now Rose has what I call a lot of "fru fru" kind of fussy cakes I'd never bother with...too much trouble for me. But to each there own!! Let me know what you think of the book. Check out her website too. If you send her a question, she'll actually get back to you and answer.<br />
<a href="http://www.realbakingwithrose.com/" target="_blank">http://www.realbakingwithrose.com/</a> Since I trust your opinion I…tag:cakeswebake.com,2015-10-31:4635016:Comment:15913202015-10-31T07:38:56.960Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>Since I trust your opinion I went ahead and ordered the Cake Bible :-)<span style="text-decoration: line-through;"><br/></span></p>
<p>Since I trust your opinion I went ahead and ordered the Cake Bible :-)<span style="text-decoration: line-through;"><br/></span></p> Great advice June thanks!tag:cakeswebake.com,2015-10-31:4635016:Comment:15911232015-10-31T03:50:49.472Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>Great advice June thanks!</p>
<p>Great advice June thanks!</p> Leftover batter can be frozen…tag:cakeswebake.com,2015-10-29:4635016:Comment:15900902015-10-29T02:05:59.026ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
Leftover batter can be frozen for up to 6 months in a well sealed container. Good tip...it's super easy to scoop frozen (well partially thawed) batter into cuocake papers. Much easier than fresh batter. Batter never really freezes solid because of the fat content. Many times I freeze my batter for 20 minutes because it so much easier to work with.
Leftover batter can be frozen for up to 6 months in a well sealed container. Good tip...it's super easy to scoop frozen (well partially thawed) batter into cuocake papers. Much easier than fresh batter. Batter never really freezes solid because of the fat content. Many times I freeze my batter for 20 minutes because it so much easier to work with. Ok...there's a whack of quest…tag:cakeswebake.com,2015-10-28:4635016:Comment:15902022015-10-28T21:55:14.020ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
Ok...there's a whack of questions here. Do my best to answer.<br></br>
1. Getting a good sharp edge on your cake means having a good foundation. Meaning whether you use bc or ganache, you have to work to get a smooth, flawless finish to get a flawless fondant covered cake. It amounts to lots if practice. Many good tutorials you can watch on YouTube. You should refrigerate your cake after icing ad a well chilled cake is easier to smooth.<br></br>
2. Storing a fondant covered cake in a fridge, when taken…
Ok...there's a whack of questions here. Do my best to answer.<br/>
1. Getting a good sharp edge on your cake means having a good foundation. Meaning whether you use bc or ganache, you have to work to get a smooth, flawless finish to get a flawless fondant covered cake. It amounts to lots if practice. Many good tutorials you can watch on YouTube. You should refrigerate your cake after icing ad a well chilled cake is easier to smooth.<br/>
2. Storing a fondant covered cake in a fridge, when taken out will sweat as it comes to room temperature. That's perfectly normal. Place in a newspaper lined box. As it sweats, don't touch it as that will leave marks. Eventually, it will dry out.<br/>
3. Dowel your cake well. Attach all decorations with RI or melted white/dark chocolate. Attach cake to board with same as above. Your cake won't move, decorations won't come off. Transport with rubber mating under your cake in a box with rubber mating under the box in your car trunk. I've transported a 3 tier cake...no problem. That being said...you should always have extra decorations.<br/>
4. Cakes sometimes do shrink.Depends on the cake. What fat and how much fat you use. I flip my cake over and use the bottom as the top, usually it's flater. Use rose nails in cake pan. You may have to even up with icing..it happens.<br/>
5. Never stacked sheet cakes...can't help you there.<br/>
6. Always charge your customers for all supplies used in your cakes...boards, ribbon, icing, ganache...etc. You should keep a tally of expenses. As far as stands, platters, etc. Get a deposit. If they don't return...you've got your $$ to buy another.<br/>
7. Measure your batter carefully. Use rose nails in your pan. 1-4 depending on size of your pan. Sometimes you do have to cut the top off the cake and even it up. Not unusual. Also, I read a tip on another cake site that said to leave your batter in your pan on the counter for 15-30 min before putting in the oven. I've been doing this, and it's cut down on shrinking and zettles much better after it cools.<br/>
8. Again...rose nails...rose nails....<br/>
Tip: a really good book to get is The Cake Bible by Rose Levy Beranbaum. Great recipes,abd she expmains the science if cake making. Takes out all the guess work. Plus there are lots of good info on tools, how too's etc. Best $$ I ever spent on a decorating book, and I have lots!! She also has a informative website. I use to use Wilton icing yea…tag:cakeswebake.com,2015-10-28:4635016:Comment:15900782015-10-28T21:36:33.255ZJune Kowalczykhttps://cakeswebake.com/profile/JuneKowalczyk
I use to use Wilton icing years and years ago. Way too greasy for me...and totally unhealthy with all that shortening. I make cooked flour frosting/Icing. So good...easy, light.
I use to use Wilton icing years and years ago. Way too greasy for me...and totally unhealthy with all that shortening. I make cooked flour frosting/Icing. So good...easy, light. Here is another question afte…tag:cakeswebake.com,2015-10-28:4635016:Comment:15901382015-10-28T06:16:05.376Zwendy martzhttps://cakeswebake.com/profile/wendymartz
<p>Here is another question after reading some old posts. I have read that hi-ratio shortening makes a nicer and tastier icing so I have been using that but am I using too much shortening? I have been using Wilton's buttercream icing recipe that I had in my old cake decorating book for years and just replaced the veg. shortening with hi-ratio; so this is my recipe;</p>
<p>1 cup shortening</p>
<p>1-3 Tbsp water</p>
<p>1 lb conf. sugar</p>
<p>1 tsp vanilla</p>
<p>so I have keep the same…</p>
<p>Here is another question after reading some old posts. I have read that hi-ratio shortening makes a nicer and tastier icing so I have been using that but am I using too much shortening? I have been using Wilton's buttercream icing recipe that I had in my old cake decorating book for years and just replaced the veg. shortening with hi-ratio; so this is my recipe;</p>
<p>1 cup shortening</p>
<p>1-3 Tbsp water</p>
<p>1 lb conf. sugar</p>
<p>1 tsp vanilla</p>
<p>so I have keep the same quanitites with the hi-ratio shortening, should I change the amt. of shortening then? if there is a better buttercream recipe for decorating I'd be happy to try it. I must agree, the hi-ratio is way smoother and gets more firm I think.</p>