Make a Stop to Common Cake Decorating Mistakes

Whats the significance of a cake? Well, we can never forget the smiles of those little children aahing and oohing as you place icing on the layers of a chocolate cake. Special events become even more memorable when there is a cake around. So just think of how sad it will be if it wasnt perfect. To avoid any baking tragedy, do away with big-time errors as early as now.

1. Whats the most ideal way to prevent frozen cakes from drying?

The wise cake decorator plans their cake projects well in advance of the special event. Sometimes preplanning is not possible, like when your grade-schooler informs you at bedtime that you were selected (because word gets around when youre good) to make the teachers birthday cake for tomorrows event. Yet most often, youll be given more than twelve hours notice and know well in advance when youll be making a special cake.

To preplan your cake, you need to learn how to freeze cakes right so you can just simply decorate them when the actual occasion comes.

But freezing may cause the cake to become dry and tasteless. To avoid this, they must be properly wrapped and stored without any icing at all.

The cake should be wrapped with plastic wrap up to two to three layers, and keep the air and moisture out by covering everything with aluminum foil. Properly wrapped and frozen, your cake will stay fresh for up to two months, even longer for heavier cakes such as pound or fruitcakes.

To completely thaw the cake, it should be taken from the freezer at least a day or two before you begin your cake decoration.

Before you put the icing, defrost the cake to room temperature. A problem may occur while defrosting.

The problem with freezing cakes already iced is that the icing will pick up condensation from the air and sweat during the defrosting time.

Youll end up with soggy icing and droopy decorations. It isnt preferred.

So bake cakes as early as possible.

2. How do I stop my filling from bulging out the sides of my cake into the icing?

A lot of cake decorators are faced with a big problem when it comes to bulging, and so they are calling for help.

The question is always how to prevent filling from bulging at the sides of the cake and into the icing.

Baking your cakes one day in advance will also help with bulging filling. This is because it will permit cakes to become firmer and more settled to hold heavy fillings.

There are actually some processes that you can observe too just so the filling will not overflow.

a.) Pipe (with a No.10 round tip or similar large size) an icing dam around the outer edge of each layer to hold the filling. The dam will be used as a barrier to stop the filling from flowing into the outer edges of your cake.

b.) You can also make use of crumb coats from a much thinner version of your last icing to cover the entire cake.

c.) Then allow the cake to firm up by storing it in a freezer for two to three hours.

Altogether the icing dams and the crumb coat will seal the frozen cake and then can support the filling.

3. I have difficulty with crumbs in my icing. What can I do?

Do not belittle the power of the little crumbs. The crumb will come with a million of his closest pals to invade your beautiful white and smooth icing.

Indeed, it can really drive anyone crazy. Luckily, there are solutions we can take.

One can simply apply what is called a crumb coat. It is a fine layer of glaze or icing that you can cover on your assembled cake so it will cement any crumbs that are in the surface of the cake. Once the crumb coat has set and dried (a few minutes), you wont have to be concerned about any crumbs sticking to your final icing.

To produce a crumb coat, you mix icing with any liquid that is part of the recipe until they become thin. Spread it in the entire cake.

Do not worry about crumbs getting mixed into the icing or how the cake looks (it wont look too pretty at this point). Once the crumb coat of icing has dried, all your crumbs will become glued to the surface and the cake will have a protective shell holding it all together. You can speed up the drying process by placing your cake in the freezer. Placing crumb coats may take a while, but its worth it. It greatly decreases the frustration of having crumbs mix into the final icing and does a superb job of firming up the cake base.

Hopefully, with these tips, you can bake almost anything.

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