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asked March 20th 2015

Cake size

Hi – I’m making a 10 7 and 4 inch tierd cake. I’ve converted my recipe for the tin sizes but I would like i little more height and was wondering if I used my 8inch round batter in my 7 inch tin would that give me a little more height or would it make it stodgy etc?

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Hi – I’m making a 10 7 and 4 inch tierd cake. I’ve converted my recipe for the tin sizes but I would like i little more height and was wondering if I used my 8inch round batter in my 7 inch tin would that give me a little more height or would it make it stodgy etc?

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Hi Tania

If you do, do it, make the lining paper about 2″ above the rim of the cake tin so the batter has somewhere to go. I don’t know which recipe you’re using but it’s important to adjust the temperature so you bake on lower heat for longer to allow the centre to bake through without burning the sides
It depends on the recipe. I’ve done it on a madeira recipe and just kept an eye and nose on it for doneness.
When I’m not sure how a recipe will behave I make a trial cake for a definite result. Hope this helps.

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Thank you! Again! I kept it at the correct amount in he end – not to bad have 3 cakes all 3 inches high ready to fill and cover tomorrow and Sunday. Have a couple of questions (for a change!).

I normaly do 2 layers of filling in each cake but as I’m stacking would it be better/safer just to do one layer of fling?

As I won’t be staking them till Wednesday should I dowel them at the weekend or will it be ok to wait till Wednesday? I’m just worried that the sugar paste may crack if its left 3 or 4 days before doweling.

Thank you again! X

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That sounds lovely, and don’t forget once they are iced and decorated they look bigger!
As for filling, I always make three layers with two fillings. I used to make one deep cake and tort it into three. I’m absolutely useless at torting so now I make three chunky 1.5″ cakes which gives me one 4.5″ cake, but the layers do shrink slightly. After filling the layers I press down evenly to squish out any excess. The excess gets swirled around the cake filling in any gaps before the main crumbcoat. Once crumbcoated the cake is checked with a builders level to make sure it is even then covered lightly in clingfilm. I place a small flat weight on top of the cake to help settle it for a few hour or overnight before icing. The weight helps all the layers settle down, expelling any more excess filling and fills in any air pockets which may later cause a slight unevenness. I’ve always done this, it does feel ritualistic but I don’t feel comfortable missing out this step. The amount of layers you make is personal choice. Paul cuts his cakes into two and just has one filling but he does squish out the excess filling and he uses the level to ensure an even flat top. The dowels are placed into the tiers straight after icing to prevent it cracking once it starts to dry. Some people dowel before icing, I have done it this way but much more accustomed to dowlling immediately after icing.
You’re going to have a busy weekend! I’ve just finished a two tier ‘In the night garden’ themed cake with sixteen models. My hubby made the pagoda topper on which some of the models stand. Now I’m going to have a rest before going to the cake show next week. I hope all goes well with your cakes, post again if you need more information. x

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Thank you so much – that’s a huge help – The tip about the weight on top of the cake is a great idea – I shall give this a try today.

The issue with the dowels has got me thinking about the flowers – I have a lot of lillies ( about 10) and the same in roses) that are going on the cake – there will be a “spray” on the top and then the rest will cascade down the cake, either one side or curving round. They will all be on posy picks and I’m now concerned that like the dowels if I leave it till Wednesday to put them on the icing may crack. I’m wondering if I need to change my timeline!

You sound like you need a rest after making all those models – it’s so time consuming isn’t it. Bet it looks
amazing!

Thank you again for all your help x

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Morning – following my post yesterday and a little panic over cracking I’ve swapped my week about and am now going to fill and cover and decorate Tuesday and Wednesday ready for Thursday collection.

I’ve frozen the cakes and will get out on Monday evening – making the buttercream yesterday and today and all the decorations are made.

Hope this sounds ok

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I think you’ve done the right thing. I tend to over worry things but from personal experience it isn’t very nice having to re ice a cake which has cracked because of late dowelling! and posy picks seem to have this spreading effect so again I tend to tread with caution. You won’t worry so much now you have this experience under your belt, although there will always be that tinsy winsy bit of gitter going on. It’s a lovely feeling of pride and relief once everything comes together, it’ll be fine. x

ps: Did you realise one of your comments double posted ? if you want, you can delete one of them so it kindda tidies up the thread. x

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Thank you – yes like you I do over think everything sometimes! But I do feel better now I’ve changed the timeline and everything is ready to go. Oh did you see my reply in regard to the buttercream quantities? X

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Hi Tania

So sorry I missed your buttercream reply, I’ve been having a terrible time with my laptop,( well, both our laptops) been busy trying to figure out why it stops writing. I’ve been struggling with it since yesterday and it’s doing my head in!
I didn’t have your original buttercream recipe to do the conversion for the other cakes. I expect you are well underway now. Have you managed to make sufficient?

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Hi Madeitwith love – computers are a nightmare! hope you’ve got it sorted.

Ive been at work all day today so haven’t started yet – Will take the cakes out of the freezer tonight ready for tomorrow.

I made some buttercream on Saturday and put it in the fridge ready for tomorrow and Wednesday. Not sure if I have enough tho. I made 1 kilo of icing sugar to 500 grams of butter for the 10 inch (two layers and crumb coat)

Then the same again to split between the 7 inch and 4 inch. Fingers crossed!

When I take the cakes out of the freezer do I just leave them in the cling film and tin foil to defrost or should I be unwrapping them?

Thanks again

Tania x

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Hi Tania

Keep the cakes wrapped up in the clingfilm to hold in the moisture. You’ve got plenty of buttercream and may even have some left over. Don’t overfill the layers as you don’t want the buttercream squishing out as the layers begin to settle. That’s it! you’re all set for the morning. Sorry my reply is so late. Good luck with everything tomorrow. x

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Thank you so much again for your advice

I may be now over worrying but can you advise if the following is ok for my new time line :-

Today – torte and fill and crumb coat all 3 layers and cover in sugarpaste. Dowell straight after icing to prevent cracking in the bottom two layers.

Leave to settle till tomorrow

Wednesday – stack the tiers and cover with lillies and roses (on posy picks)

Thursday morning – deliver cake.

I’m concerned about cracking still if the cake is left till tomorrow to stack and decorate or is this the correct way? Would it be better to do everything today including the flowers and if yes will that be ok to sit till delivery/collection on Thursday? Worrying a bit now as you can tell. What would be your timeline for this?

Thank you again!!! Xx

Tania

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Yes it’s fine to do that but let the filling in between the layers settle a little before icing. After icing and dowelling the cakes it is better to stack and decorate the following day. This allows the icing to dry so you can handle the cakes when transferring them into position. Please stop worrying.
Don’t over think the cracking, the bottom tiers won’t crack when stacking. Cracking can occur when dowelling if the icing is left to dry completely. You’ll be doing all that before the icing dries, so no worries. Attach the flowers on day of stacking and use royal icing as glue. I think you’re over worrying when there is no need to. x

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Thank you and yes you’re right I am over worrying! I’m leaving my cakes fully crumb coated (both layers) in the fridge for a few hours before I cover in sugarpaste so hopefully they will be well settled.

I now have another issue! I’ve just cut my middle layer and the cake is full of tiny little hard lumps? I thought they were sultanas to start with!!! I can pull them out and rub between my fingers and they just crumble – can’t work out what they are?? Oh dear! Help!

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