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Re: Wedding Cakes

From: Tami Smith
Date: 12 Oct 2002
Time: 10:47:21
Remote Name: 66.109.234.162

Comments

A syrup on a butter cake tends to make it soggy. Large cakes take a lower baking temp, I personally don't bake over a 12x18 or a 14-inch round/square. I think they are a pain, and larger cake seems to have less quality. You could read about large cake baking in the Cake Bible. Ms. Beranbaum discusses changing leavening for larger cakes etc. I'm not sure if that would help dryness though. Be sure to wrap well as soon as the top feels cool and pop in the freezer to set up. I find this helps keep the moisture in the cake, after several hours I pull the cake and cut and trim, then re-wrap and freeze until I need it. This way I don't have to wait for it to defrost before I cut and then assemble, I can assemble as is, and it will be defrosted, but cool when I frost, fill and decorate. Tami

Last changed: June 03, 2007