Common Mistakes Bakers Do and How to Avoid Them

Each cake decorator wants their cake to be the best. While we all know that perfection doesnt exist, that doesnt stop any of us from trying! We dream of creating the prettiest cake we can ever muster. This is because we want to make people happy. But to do so, we need a little help and guidance to see us through some of the more challenging cake baking and decorating techniques. These hints will hopefully provide you good advice in overcoming cake decorating challenges.

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

A smart cake decorator plans well ahead of time all of his cake projects, and that includes saying no to the request of a child for you to bake one for the next day because its his project. But then, would you really do that? It will be helpful if you are informed at least twelve hours before you need to deliver them.

A vital step in preplanning is knowing how to properly freeze your cakes. This means you bake the cake days or weeks before you add the filling or the icing. This will help you cut a good amount of time of cake preparation on the day of the occasion.

However, freezing may cause the cake to become dry and tasteless. Thus, it is essential that you store and wrap the cake without the icing.

You can utilize a plastic wrap to cover the cake in two to three layers. Use the aluminum foil to avoid moisture and air from being trapped in the wrapped cake. Mind you, they can certainly last even longer than fruitcakes.

The cake must be taken from the freezer one day before you add icing so the cake can still have time to thaw.

Before you put the icing, thaw the cake to room temperature. Now you may encounter a problem in here.

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

The design will certainly look so messy and droopy, and certainly you wouldnt like this either.

Thus, show the world that you are smart to the ways of cakes and make it a habit to bake your cakes early!

2. How can I stop filling from overflowing into the sides of the cake?

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

How can I stop filling from overflowing into the sides of the cake?

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

a.) Create an icing dam you can utilize at the outer edges for every layer of the cake. This makeshift stopper will avoid the overflow of filling into the edges.

b.) You can also use 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. Im having difficulty with crumbs. Can I still do something?

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

Bakers are getting nuts and are still in limbo as to the ideal solution to the problem.

Have you ever heard of crumb coat? It is a layer of glaze or icing that is thin and that you can spread in the assembled cake so the crumbs will stick in the surface of the cake.

To produce a crumb coat, you mix icing with any liquid that is part of the recipe until they become thin. Then you cover the entire cake with this mixture.

If the cake dries up, the crumb sticks to the cakes surface. To make everything quick, you can put the cake in a refrigerator. Though it will add additional time to the baking process, the benefit you get out of this is great.

With all these hints, definitely youll never go wrong with any cake decorating style.