Not sure why you only got 11,000 some odd subscribers but you are great at explaining things and have awesome tips and techniques. Thank you so much for your teachings and GOD Bless you for sharing what you know.
This was a life saver for me! Everyone says to freeze your cakes to make them more manageable but they fail to mention how to manage the condensation. I made a pretty unicorn cake for a little girl but by the time it got to her grandmother it looked like it was crying and it's mascara was running... and by the time it got to her it was balding because all the mane slide down to the rim of the cake 😞. So thank you so much for your detailed explanations!!!
Your tutorials are excellent. Your practical and upfront educational style are very much appreciated. And the unheard of bonuses are the transcripts. One can't ask for more. Highly professional.
Thank you so much for all of your excellent, informal videos. You speak well and at a good pace, get to the point verses bullshitting, and offer great tips & practical advice.
Super helpful - as I move slowly into the large cake territory, i've been worried about how to protect my cakes from condensation. Thanks for the tips!!!
Thank you! That monument cake, including detailed instructions on how I built it, is in my first book, Cake Decorating with Modeling Chocolate. It was a brain teaser of a wedding cake order in terms of figuring out how to execute it - my kind of fun.
The information is very helpful. I'm making my grandson his first birthday cake with dinosaur and it is very intimidating being its layers and my first time dealing with fondant. Thank you very much. I will always come to your videos for help
Es una pena q no tenga subtítulos en Español, igualmente comprendí bastante, debo agradecerte mucho, gracias a personas desinteresadas como tú ,puedo aprender aquí donde no tenemos la posibilidad de hacer buenos cursos, muchísimas gracias de nuevo!!! 😘
This tutorial is awesome, I am just now seeing it. I'm going to trial and error some of this. I already freeze cakes, but usually untorted and would like to get ahead of the game. My biggest, biggest issue is air bubbles. I am in Florida so we are always usually hot and humid and most events are indoors, but it just doesn't seem to matter. I have iced a cake in the fridge, kept it in the fridge, took it to the event, and 2 hours later, air bubbles have distorted the outside. I also have tried keeping everything at room temperature, which usually avoid a lot of bubbles, but really makes easy preparation harder. Any suggestions? Thanks ahead of time.
I loved the tutorials on filling the cake in the pan and then freezing, thank you! I want to be sure on one thing: Once I have taken the frozen layered cake out of the pan I can apply the buttercream crumb coat to the frozen cake, correct? Am I able to then put the coated cake back in the freezer at that point?
No, you don't put the cake back in the freezer. Check out this article: www.wickedgoodies.net/wedding-cake-timing/ It goes through the process step by step with timing and the order of things.
When do you recommend airbrushing a buttercream filled and frosted cake, and how would you recommend storing it once it has been airbrushed? Thank you!
Well I'm not an expert in airbrushing - not even close - but I will do my best to answer this question. What I can tell you with certainty is that the kind of thing I'm talking about here, using natural buttercream/fillings which requires refrigeration is not the ideal environment for an airbrushed cake. Sure, you can airbrush on a chilled buttercream frosted cake but it's more challenging. If you must do it, I recommend approaching it the same way you would with colored modeling chocolate or fondant decorations, waiting till the last possible minute to spray the cake so condensation doesn't wreak havoc in terms of water droplets causing the color to streak and run. In bakeries, you tend to see the airbrush tool used more with fondant, which is absorbent (therefore good for airbrushing) and shortening-based cakes that have synthetic fillings that can tolerate being held at room temp (also good because no condensation is involved). Personally, I think it makes more sense to modify your approach to decorating based on the type of cake you're making as opposed to forcing a technique that is not 100% compatible with the finish. I prefer not to take risks in places where I don't have to since cakes are precarious all on their own. One more thing to note is that there are other alternatives to airbrushing that yield similar results and can be applied to a buttercream finish. For instance, you can spackle with tinted buttercream while frosting, working the color in at the end. There is a lot you can do with that technique and it is not much of a hassle. No splattering/extra tools involved.
I am making a three layer birthday cake using a Madeira sponge, want to crumb coat + cover the cake in white ganache before I cover it with sugar paste, please could you help me by telling me what quantity of ganache I will require. Thank you for the videos on freezing cakes, as I have always avoided freezing them, but will try it out on this cake when I fill the middle bit with buttercream. Many thanks, Denise Todd
all 3 parts have been brilliant. thanks for such informative videos....plz keep it up. also could you do a video on the actual baking procedure....i.e. how to minimise cake dome-ing during baking, how to avoid hardness and darkness on the outside edges as when i take a cake out to avoid this at times the centre of my cakes have been a tiny bit undercooked. a video abt the centre baking piece (sorry dont knw the name of the tool) u can add to the middle of a cake b4 putting it in the oven would be informative too. thanks again im a new subby so if u have done videos for the above i will be headg to all previous videos to check them out.
Hi! I’m currently doing your tipsy turvy cake method. Now that I’ve carved them and wrapped and put in the fridge, how long do I wait to crumb coat? Thanks!
I have 3 questions. 1.) When you said you prefer to crumb coat the cake and cover it in fondant are you taking that cake out if the fridge because it has come to refrigerator temperature or out of the freezer? 2.) How do you know when the frozen cake has come to refrigerator temperature? 3.) How close to the due date of the cake can you cover it in fondant for instance I'm doing a three-tier cake which consist of a 14inch, 12inch and 10inch.
Hi! I usually use IMBC/SMBC as frosting. I used to think it was the type of food coloring or the butter/shortening that I used. Question tho, how do I avoid condensation if I'm using IMBC/SMBC on the cake, and decorated, and needs to be refrigerated?
Hi Kristen, love your videos, just wonder where do you order your bake pans, have a hard time finding good baking pans that are tall enough. Do you have any suggestions on where I can purchase them online. Looked everywhere in NC. Any info will be helpful.
Can i refrigerate black and gold colour fondant cake before and after stacking? And how can i put this fondant cake in refrigerator means with plastic clean wrap or in a box ? Please reply my question And how to make fondant surface shining without steaming?
I have noticed that are use plastic cupcake boxes when I am selling my cupcakes but when I get outside I sell them at a farmers market with in a couple hours. The cupcake containers are getting moisture from humidity I suppose being outside how can I stop this or is there a better cake box that I should be using in this regard?
I will make a wedding cake for a Florida beach wedding. My plan is to make white velvet cake and something similar to the black forest ( groom fever ) think to cover the cake by white chocolate and fondant what are Your suggestions about all the ideas and filling. will decorate the cake with royal icing shells, The bride wants also some gold and till blue accent on the cake. Please help
Your tutorials are awesome and so informative! Forgive me if this was already answered, I read through and looked but couldn't find it. Did you say you fondant a cake which is still partially frozen? If so, do you do it quickly then recover in plastic wrap and slack off in the fridge the rest of the way? I use your fill in pan technique and freeze but I'm nervous about the moisture issue. Thanks so much!
I need help with a chocolate cake which I crumb coated, frosted lightly and need to do a final coating. I left it on the counter and there are beads of condensation, I used I paper towel to wipe off the beads. I quickly put it back into the fridge to defrost, when I do my final coat of frosting should I wait until the cake comes to room temperature or can I frost it coming out of the fridge.
Hi i like yout tutorial. thanks. I have a questions which is better in order to storage a wedding cake, a refrigerator or a cooler? also i am no sure if I cover with fondant and decorate with roses only and a comercial filling of cherries May keep last day at room temperature? I plan to make my dau dau wedding. I do simples cakes. but it will be of 12, 8, 6 inches x 3 ' deep.Thank you very much.
A refrigerator is better. If your cake fillings or frostings contain any ingredients that require refrigeration (such as butter or eggs) then you will need the keep the cake chilled until it's ready to go on display.
I recommend working on developing your speed and efficiency when it comes to frosting and decorating. The faster you are able to work, the less stress your cakes will endure in the heat. Working during the times of the day that are coolest, like at night time helps too.
hello, this is way too cool. Do I crumb coat while the cake is still frozen then allow it to thaw out in the refrigerator? at which point do i put on the plastic wrap before or after crumb coating?
Yes to your first question. I would use plastic wrap up until the crumb coat stage. Then I wouldn't bother using it again unless you are planning to wrap with fondant or modeling chocolate.
Hi! Im a beginner! Just want to have some tips:) Im from the Philippines, my question is.... is it alright to bake a cake with out putting it in the refrigerator before putting on crumb coat,fondant, and decorations? How many days can i prepare the cake before i deliver it? Thank you and Gob bless:)
Hi I am making a mirror cake in a couple of days I'm actually going to make the cake tonight and frost it and freeze it it says to pour the warm chocolate glycerin mix over the top of a frozen cake but I'm worried that when the cake unfreezes that somehow it's going to separate that. thoughts?
My cake wasn't even freezed, I had crumb coated and kept it in the fridge overnight, morning took it out for me to work on it and realised after a couple of hrs, better to kee pl it in fridge, then worked on it for a while after I got it out of the fridge, but it kept sweating throught once once I covered the cake with dark buttercream as it was supposed to be a black cake
I'm very interested in your technique. I was always taught that you have to wait to frost and cover your cake until it's completely unfrozen because otherwise the condensation that occurs from the defrosting process can cause blow outs. How are you able to frost and wrap while the cake is still frozen?
Can I put ganache on my frozen cake? I froze my cake cause my frosting was a little runny. So I finished frosting my cake then froze it for a day. Now my plan was to take it out the freezer, add a ganache drip then put it in the fridge. Will my cake be ok? Will my cream cheese frosting start melting?
You can put ganache on a frozen cake but it will cause condensation issues. It's better to put ganache on a refrigerated or semi-frozen cake. Follow the steps here: www.wickedgoodies.net/wedding-cake-timing/ Any time I talk about a final coat of buttercream, you can replace the word buttercream with ganache. I don't recommend freezing a cake after frosting to get the frosting to set up. The refrigerator works better since the temperature difference is not so extreme.
Sealing the finished cake so that it is airtight inside a box or container can help minimize both issues you mentioned. It's not a foolproof method but it can be used for preventative maintenance in tricky situations.
You can freeze a cake with a combination of mascarpone and chantilly cream. If you are using chantilly cream alone, I recommend stabilizing it with powdered egg white.
I cannot speak on behalf of canned fruit fillings (I don't think I've ever used one before) but I imagine this type of information must be listed clearly on the side of the can. If not, you might consult with the manufacturer's website.
The last time I made a cake i added the filling, ganache then covered it with fondant whilst it was still frozen. Then I covered it up with a larger cake pan to let it come back to room temperature. It took a couple of days and on the third day when I was ready to add the decorations the cake was dry firm, stayed in perfect shape & had zero condensation. My concern is that maybe I’d not adhered to food safety standards or is this practice ok.
This is a smart idea. Technically it's food safe if the cake's defrosting and resting (whenever you're not working on it) phases happen in the fridge and not at room temperature. One of your ingredients: ganache has cream in it. Room temperature is in the "danger zone" for cream so that type of cake is best stored in the fridge. You might find this article to be helpful as it goes more in depth on the topic how to execute the method safely: wickedgoodies.com/freezing-cakes/
Yes. I suggest watching this whole series from the beginning. PART 1: ua-cam.com/video/WwpboYdwKTE/v-deo.html PART 2: ua-cam.com/video/2U4nBzNKsW4/v-deo.html
I'm making my daughters birthday cake using butter cream icing, but I am decorating using fondant. Can I make the entire cake the night before and leave it out on the counter and it be okay the next day?
I need to freeze my cakes due to space and time constraints. Made a mistake last week by being in a rush and filling and ganaching my cakes while still partially frozen. The ganache froze nearly instantly upon applying to the cakes. Other than waiting until the cakes are completely thawed, is there anything else I can do to avoid this in the future? I was supposed to spread mini chocolate chips on the sides and was unable to do it right away, by the time the cake was thawed enough to do so, the underlying buttercream was too soft. Help!
When working with a frozen or semi-frozen cake, it's necessary to move swiftly. There is no magic solution for what you encountered except to learn how cakes perform under different time and temperature controls. This knowledge comes with experience. You've just had an experience so now you are more knowledgeable. The next time, you will know that this is what happens when the cake is semi-frozen. You will either give the cake more time to defrost or you will work more quickly as you ganache it. Even a refrigerator cake is going to have this effect on ganache, albeit not as quickly as a frozen cake. Keep going! You will get the hang of it.
Hi. This is my 1st comment ever on any youtube channel as i need really help. I have finished my cake with fondant and other decoration today and now it has to be in fridge till tomorrow on my birthday. But i have noticed that surface of the cake is wet and figures also which are placed. What i should do now? Is there any way to remove this wetness? Should i cover it with plastic? Or should i put big steel pan on the cake? But steel become more cold in fridge. Dont know that to do.... any one can help me? Thanks
The plastic wrap trick only works if you do it from the start. Once the condensation begins to form, it's too late to use that trick as the moisture will get trapped in between the fondant and the plastic. All is not lost. Try dabbing the surface of the fondant very gently with a paper towel. That should sponge up a lot of the moisture. Next time, wait to add the figures until the last possible minute. Good luck! Don't sweat the small stuff (pun intended)!
How long do you keep the plastic wrap on a fondant cake? When the cake comes to room temp can The plastic wrap be removed? I have an experiencd on that the fondant got soft so it was kinda difficult to stack the cakes.
I prefer to keep the plastic wrap on the fondant until the cake has acclimated to the temperature of the room. So I transport the cake with the plastic wrap on then remove when it's time to assemble the layers. The plastic would get in the way when it comes time to stack so I don't recommend keeping it on at that point.
I always refrigerate my cake before I apply fondant on them but my fondant get condensation every time and it also has a melts my fondant a little bit and if I use any color I bleeds too eat can I do to avoid that?
Question re: humidity. Took a chilled bc only cake to an indoor (no AC) reception on a very humid day. It was chilled overnight, taken out 1 hr before delivery, 30 min driving time and it was fine the whole time. 45 min later when we went to cut it, it was covered in beads. Anything to help this? I like to chill cakes to make transport easier but no more if it beads like this!
Unfortunately, the physics of condensation is a non-negotiable factor when it comes to cakes. But if it happens to be a simple fondant-covered cake, you can keep the plastic wrap on the surface throughout delivery. That will help minimize condensation issues.
Not sure why you only got 11,000 some odd subscribers but you are great at explaining things and have awesome tips and techniques. Thank you so much for your teachings and GOD Bless you for sharing what you know.
This was a life saver for me! Everyone says to freeze your cakes to make them more manageable but they fail to mention how to manage the condensation. I made a pretty unicorn cake for a little girl but by the time it got to her grandmother it looked like it was crying and it's mascara was running... and by the time it got to her it was balding because all the mane slide down to the rim of the cake 😞. So thank you so much for your detailed explanations!!!
Markena Hammond hi, how did you fix the problem? Of the details from sliding?
Your tutorials are excellent. Your practical and upfront educational style are very much appreciated. And the unheard of bonuses are the transcripts. One can't ask for more.
Highly professional.
Thank you for your amazing, straight-to-the-point tutorials! I have learnt some excellent tips!
Thank you so much for all of your excellent, informal videos. You speak well and at a good pace, get to the point verses bullshitting, and offer great tips & practical advice.
Your videos are the beast! You give real world information for baking thank you for all your knowledge.
Super helpful - as I move slowly into the large cake territory, i've been worried about how to protect my cakes from condensation. Thanks for the tips!!!
Great clip, love the Colosseum cake, that looks amazing. I hope you put that into one of your books one day.
Thank you! That monument cake, including detailed instructions on how I built it, is in my first book, Cake Decorating with Modeling Chocolate. It was a brain teaser of a wedding cake order in terms of figuring out how to execute it - my kind of fun.
Thank you for your excellent and practical, tips and explanations!! I totally agree with Mrs.Sista'. Thank you so much for sharing.
Excellent explanations and quick!
The information is very helpful. I'm making my grandson his first birthday cake with dinosaur and it is very intimidating being its layers and my first time dealing with fondant. Thank you very much. I will always come to your videos for help
Great info. I'm glad I found you
Thank you for sharing your knowledge and experience
Thank you once again for sharing such invaluable information and techniques!
your explanations are perfect I learned a lot today. Thanks Again.
Thank you so much for all the helpful tips!!!😘
Es una pena q no tenga subtítulos en Español, igualmente comprendí bastante, debo agradecerte mucho, gracias a personas desinteresadas como tú ,puedo aprender aquí donde no tenemos la posibilidad de hacer buenos cursos, muchísimas gracias de nuevo!!! 😘
Extremely helpful. I am scared of condensation thou (even with plastic wrap). Let's see how my fridge will behave.
This video is very helpful!
I use syrup on my cakes, at what point would I put the syrup on the sponge?
This tutorial is awesome, I am just now seeing it. I'm going to trial and error some of this. I already freeze cakes, but usually untorted and would like to get ahead of the game. My biggest, biggest issue is air bubbles. I am in Florida so we are always usually hot and humid and most events are indoors, but it just doesn't seem to matter. I have iced a cake in the fridge, kept it in the fridge, took it to the event, and 2 hours later, air bubbles have distorted the outside. I also have tried keeping everything at room temperature, which usually avoid a lot of bubbles, but really makes easy preparation harder. Any suggestions? Thanks ahead of time.
I loved the tutorials on filling the cake in the pan and then freezing, thank you! I want to be sure on one thing: Once I have taken the frozen layered cake out of the pan I can apply the buttercream crumb coat to the frozen cake, correct? Am I able to then put the coated cake back in the freezer at that point?
No, you don't put the cake back in the freezer. Check out this article: www.wickedgoodies.net/wedding-cake-timing/ It goes through the process step by step with timing and the order of things.
Thanks for all the information.
When do you recommend airbrushing a buttercream filled and frosted cake, and how would you recommend storing it once it has been airbrushed? Thank you!
Well I'm not an expert in airbrushing - not even close - but I will do my best to answer this question. What I can tell you with certainty is that the kind of thing I'm talking about here, using natural buttercream/fillings which requires refrigeration is not the ideal environment for an airbrushed cake. Sure, you can airbrush on a chilled buttercream frosted cake but it's more challenging. If you must do it, I recommend approaching it the same way you would with colored modeling chocolate or fondant decorations, waiting till the last possible minute to spray the cake so condensation doesn't wreak havoc in terms of water droplets causing the color to streak and run.
In bakeries, you tend to see the airbrush tool used more with fondant, which is absorbent (therefore good for airbrushing) and shortening-based cakes that have synthetic fillings that can tolerate being held at room temp (also good because no condensation is involved).
Personally, I think it makes more sense to modify your approach to decorating based on the type of cake you're making as opposed to forcing a technique that is not 100% compatible with the finish. I prefer not to take risks in places where I don't have to since cakes are precarious all on their own.
One more thing to note is that there are other alternatives to airbrushing that yield similar results and can be applied to a buttercream finish. For instance, you can spackle with tinted buttercream while frosting, working the color in at the end. There is a lot you can do with that technique and it is not much of a hassle. No splattering/extra tools involved.
Thank you! I appreciate your input and I am loving your channel! I just found it recently. :)
Thank you very much for sharing such precious tips ☺.
Thank you your videos have been very helpful
Can u make tutorial fondant cake step by step?
I am making a three layer birthday cake using a Madeira sponge, want to crumb coat + cover the cake in white ganache before I cover it with sugar paste, please could you help me by telling me what quantity of ganache I will require. Thank you for the videos on freezing cakes, as I have always avoided freezing them, but will try it out on this cake when I fill the middle bit with buttercream.
Many thanks,
Denise Todd
all 3 parts have been brilliant. thanks for such informative videos....plz keep it up. also could you do a video on the actual baking procedure....i.e. how to minimise cake dome-ing during baking, how to avoid hardness and darkness on the outside edges as when i take a cake out to avoid this at times the centre of my cakes have been a tiny bit undercooked. a video abt the centre baking piece (sorry dont knw the name of the tool) u can add to the middle of a cake b4 putting it in the oven would be informative too.
thanks again im a new subby so if u have done videos for the above i will be headg to all previous videos to check them out.
Samia Khan
Hi! I’m currently doing your tipsy turvy cake method. Now that I’ve carved them and wrapped and put in the fridge, how long do I wait to crumb coat? Thanks!
I have 3 questions.
1.) When you said you prefer to crumb coat the cake and cover it in fondant are you taking that cake out if the fridge because it has come to refrigerator temperature or out of the freezer?
2.) How do you know when the frozen cake has come to refrigerator temperature?
3.) How close to the due date of the cake can you cover it in fondant for instance I'm doing a three-tier cake which consist of a 14inch, 12inch and 10inch.
Hi! I usually use IMBC/SMBC as frosting. I used to think it was the type of food coloring or the butter/shortening that I used. Question tho, how do I avoid condensation if I'm using IMBC/SMBC on the cake, and decorated, and needs to be refrigerated?
Hi Kristen, love your videos, just wonder where do you order your bake pans, have a hard time finding good baking pans that are tall enough. Do you have any suggestions on where I can purchase them online. Looked everywhere in NC. Any info will be helpful.
But what about buttercream you said you don’t recommend wrapping the frosting then what should you do?
Thanks. This was informative.
What kind of icing would you recommend for a sponge layered wedding cake in a HOT country?
Can i refrigerate black and gold colour fondant cake before and after stacking? And how can i put this fondant cake in refrigerator means with plastic clean wrap or in a box ? Please reply my question
And how to make fondant surface shining without steaming?
I have noticed that are use plastic cupcake boxes when I am selling my cupcakes but when I get outside I sell them at a farmers market with in a couple hours. The cupcake containers are getting moisture from humidity I suppose being outside how can I stop this or is there a better cake box that I should be using in this regard?
I will make a wedding cake for a Florida beach wedding. My plan is to make white velvet cake and something similar to the black forest ( groom fever ) think to cover the cake by white chocolate and fondant what are Your suggestions about all the ideas and filling. will decorate the cake with royal icing shells, The bride wants also some gold and till blue accent on the cake. Please help
Can I frost a cake when it's still frozen? Or do I need to wait until it is defrosted..I mean for chocolate buttercream.
Your tutorials are awesome and so informative! Forgive me if this was already answered, I read through and looked but couldn't find it. Did you say you fondant a cake which is still partially frozen? If so, do you do it quickly then recover in plastic wrap and slack off in the fridge the rest of the way? I use your fill in pan technique and freeze but I'm nervous about the moisture issue. Thanks so much!
I need help with a chocolate cake which I crumb coated, frosted lightly and need to do a final coating. I left it on the counter and there are beads of condensation, I used I paper towel to wipe off the beads. I quickly put it back into the fridge to defrost, when I do my final coat of frosting should I wait until the cake comes to room temperature or can I frost it coming out of the fridge.
Thanks for sharing these tips
Very helpful. Thanks!
thanks, excellent information.
Hi i like yout tutorial. thanks. I have a questions which is better in order to storage a wedding cake, a refrigerator or a cooler?
also i am no sure if I cover with fondant and decorate with roses only and a comercial filling of cherries May keep last day at room temperature? I plan to make my dau dau wedding. I do simples cakes. but it will be of 12, 8, 6 inches x 3 ' deep.Thank you very much.
A refrigerator is better. If your cake fillings or frostings contain any ingredients that require refrigeration (such as butter or eggs) then you will need the keep the cake chilled until it's ready to go on display.
Thanks for the tips! I am livingbin the philippines and the temperature is hot and humid. What can you recommend?
I recommend working on developing your speed and efficiency when it comes to frosting and decorating. The faster you are able to work, the less stress your cakes will endure in the heat. Working during the times of the day that are coolest, like at night time helps too.
Thamk you very informative
hello, this is way too cool. Do I crumb coat while the cake is still frozen then allow it to thaw out in the refrigerator? at which point do i put on the plastic wrap before or after crumb coating?
Yes to your first question. I would use plastic wrap up until the crumb coat stage. Then I wouldn't bother using it again unless you are planning to wrap with fondant or modeling chocolate.
how long can a 3 tier semi naked wedding cake be on display for at room temperature ?
wow thanks, this was sooooooooooooooo helpfullllllllll
Can you freeze a cake filled with strawberry jam filling and buttercream outside?
thanks for sharing. I have a problem with the filling bleeding into the cake layer going soggy 😭
It sounds like that filling needs to be made thicker.
Hi! Im a beginner! Just want to have some tips:)
Im from the Philippines, my question is.... is it alright to bake a cake with out putting it in the refrigerator before putting on crumb coat,fondant, and decorations?
How many days can i prepare the cake before i deliver it? Thank you and Gob bless:)
Hi I am making a mirror cake in a couple of days I'm actually going to make the cake tonight and frost it and freeze it it says to pour the warm chocolate glycerin mix over the top of a frozen cake but I'm worried that when the cake unfreezes that somehow it's going to separate that. thoughts?
My cake wasn't even freezed, I had crumb coated and kept it in the fridge overnight, morning took it out for me to work on it and realised after a couple of hrs, better to kee pl it in fridge, then worked on it for a while after I got it out of the fridge, but it kept sweating throught once once I covered the cake with dark buttercream as it was supposed to be a black cake
Thank u for sharing God bless
I'm very interested in your technique. I was always taught that you have to wait to frost and cover your cake until it's completely unfrozen because otherwise the condensation that occurs from the defrosting process can cause blow outs. How are you able to frost and wrap while the cake is still frozen?
Thank you for advice, where do u get the deep pans
www.wickedgoodies.net/2010/07/best-cake-baking-pans/
Could you please tell me how to prevent my chocolate ganache cake from condensation ?
Can I put ganache on my frozen cake? I froze my cake cause my frosting was a little runny. So I finished frosting my cake then froze it for a day.
Now my plan was to take it out the freezer, add a ganache drip then put it in the fridge. Will my cake be ok? Will my cream cheese frosting start melting?
You can put ganache on a frozen cake but it will cause condensation issues. It's better to put ganache on a refrigerated or semi-frozen cake. Follow the steps here: www.wickedgoodies.net/wedding-cake-timing/ Any time I talk about a final coat of buttercream, you can replace the word buttercream with ganache. I don't recommend freezing a cake after frosting to get the frosting to set up. The refrigerator works better since the temperature difference is not so extreme.
Thanks for sharinf
I know you said don't plastic wrap an iced cake but how do you store it in the fridge so that it does not dry out and to avoid condensation?
Sealing the finished cake so that it is airtight inside a box or container can help minimize both issues you mentioned. It's not a foolproof method but it can be used for preventative maintenance in tricky situations.
@@WickedGoodies I'll try that because I don't use fondant. I only do buttercream cakes.
Very helpful.... I'm a beginner
So I can freeze a filled and frosted cake?!?!?!?!?!??!?! Awesome!!!!!!!!!!!!
YUP! I wouldn't start icing until you are already into the defrosting stage but you can definitely start crumb coating when the cake is still frozen.
please , i can freeze a cake with without macarpone and chantilly crème? sorry for my english im french. thank you
You can freeze a cake with a combination of mascarpone and chantilly cream. If you are using chantilly cream alone, I recommend stabilizing it with powdered egg white.
Think you very much ! One suscriber from France.
Does canned fruit pie filling have to be refrigerate if you take out most of the fruit for the cake ?
I cannot speak on behalf of canned fruit fillings (I don't think I've ever used one before) but I imagine this type of information must be listed clearly on the side of the can. If not, you might consult with the manufacturer's website.
The last time I made a cake i added the filling, ganache then covered it with fondant whilst it was still frozen. Then I covered it up with a larger cake pan to let it come back to room temperature. It took a couple of days and on the third day when I was ready to add the decorations the cake was dry firm, stayed in perfect shape & had zero condensation. My concern is that maybe I’d not adhered to food safety standards or is this practice ok.
This is a smart idea. Technically it's food safe if the cake's defrosting and resting (whenever you're not working on it) phases happen in the fridge and not at room temperature. One of your ingredients: ganache has cream in it. Room temperature is in the "danger zone" for cream so that type of cake is best stored in the fridge.
You might find this article to be helpful as it goes more in depth on the topic how to execute the method safely: wickedgoodies.com/freezing-cakes/
@@WickedGoodies
Thankyou, that’s a great article.
Can you freeze a cake with it's filling? But no crumb coat? I'm a bit confused. sorry
email me directly is possible
Nikki.henna@googlemail.com
Yes. I suggest watching this whole series from the beginning.
PART 1: ua-cam.com/video/WwpboYdwKTE/v-deo.html
PART 2: ua-cam.com/video/2U4nBzNKsW4/v-deo.html
Thank u. Are u in the UK? Your tips are like gold dust to me. Your amazing x
So glad to hear that! I'm in the U.S. (California) and I love sprinkling the gold dust around.
thank you
I'm making my daughters birthday cake using butter cream icing, but I am decorating using fondant. Can I make the entire cake the night before and leave it out on the counter and it be okay the next day?
@SuKi Will The answer is here: www.wickedgoodies.net/2010/07/best-cake-baking-pans/
I need to freeze my cakes due to space and time constraints. Made a mistake last week by being in a rush and filling and ganaching my cakes while still partially frozen. The ganache froze nearly instantly upon applying to the cakes. Other than waiting until the cakes are completely thawed, is there anything else I can do to avoid this in the future? I was supposed to spread mini chocolate chips on the sides and was unable to do it right away, by the time the cake was thawed enough to do so, the underlying buttercream was too soft.
Help!
When working with a frozen or semi-frozen cake, it's necessary to move swiftly. There is no magic solution for what you encountered except to learn how cakes perform under different time and temperature controls. This knowledge comes with experience. You've just had an experience so now you are more knowledgeable. The next time, you will know that this is what happens when the cake is semi-frozen. You will either give the cake more time to defrost or you will work more quickly as you ganache it. Even a refrigerator cake is going to have this effect on ganache, albeit not as quickly as a frozen cake. Keep going! You will get the hang of it.
Thanks! I know you're busy, and being so quick to reply- you're my new hero!
LOVE your channel!
Hi. This is my 1st comment ever on any youtube channel as i need really help. I have finished my cake with fondant and other decoration today and now it has to be in fridge till tomorrow on my birthday. But i have noticed that surface of the cake is wet and figures also which are placed. What i should do now? Is there any way to remove this wetness? Should i cover it with plastic? Or should i put big steel pan on the cake? But steel become more cold in fridge. Dont know that to do.... any one can help me? Thanks
The plastic wrap trick only works if you do it from the start. Once the condensation begins to form, it's too late to use that trick as the moisture will get trapped in between the fondant and the plastic. All is not lost. Try dabbing the surface of the fondant very gently with a paper towel. That should sponge up a lot of the moisture. Next time, wait to add the figures until the last possible minute. Good luck! Don't sweat the small stuff (pun intended)!
@@WickedGoodies thank you 🙂
How long do you keep the plastic wrap on a fondant cake? When the cake comes to room temp can The plastic wrap be removed? I have an experiencd on that the fondant got soft so it was kinda difficult to stack the cakes.
I prefer to keep the plastic wrap on the fondant until the cake has acclimated to the temperature of the room. So I transport the cake with the plastic wrap on then remove when it's time to assemble the layers. The plastic would get in the way when it comes time to stack so I don't recommend keeping it on at that point.
I always refrigerate my cake before I apply fondant on them but my fondant get condensation every time and it also has a melts my fondant a little bit and if I use any color I bleeds too
eat can I do to avoid that?
what can I do to avoid that?
Question re: humidity. Took a chilled bc only cake to an indoor (no AC) reception on a very humid day. It was chilled overnight, taken out 1 hr before delivery, 30 min driving time and it was fine the whole time. 45 min later when we went to cut it, it was covered in beads. Anything to help this? I like to chill cakes to make transport easier but no more if it beads like this!
Unfortunately, the physics of condensation is a non-negotiable factor when it comes to cakes. But if it happens to be a simple fondant-covered cake, you can keep the plastic wrap on the surface throughout delivery. That will help minimize condensation issues.
Thank you! You are amazing!!
Thank you