Learning from last year
As I've been looking at how to do this year's cake, I've been thinking about what I learnt from making the cake last year.
Does anyone have any good hints and tips that they picked up from last year?
I was thinking about the way we stacked our cake when building it up and I think it's a really good idea to 'brick bond' the corners as I think this helped our cake stand up and the sides didn't fall away when we carried it.
Anyway if anyone can point me in the direction of how to make edible colums I'd be grateful!
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Replies to This Discussion
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Permalink Reply by Carol Botten on -
We found putting wooden BBQ skewers through our cake vertically at regular intervals help keep it upright!
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Permalink Reply by Nick Hall on -
We found that using cake sponge which had been frozen was much easier to handle. It made cutting and modelling much easier than with the 'fresh' sponge. Plus it was the only way to store sponge which we had made in advance. Cooled and then wrapped in baking paper and cling film it froze well and tasted fine once thawed.
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Permalink Reply by Simon Head Baker on
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At one point just before I wrapped it in icing my cake looked like the whole thing was about to fall apart. I wrapped it tightly in cling film and put it in the fridge for a while, that firmed the whole thing up so I could wrap it in icing. S
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Permalink Reply by Melanie Clarke on -
Looking at the video's it's advised to form the cake in blocks around a box to reduce weight and cost. Has anyone done this? I feel this will make the cake more unstable than using 3 or 4 slabs of cake, as there are more joins and more chance of movement. Any advice? Think I've watched too much Ace of cakes. Eat sleep & breathe cake at the minute :)
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Hi Melanie, I've used a box for mine in the past and it was fine, choose a sturdy box I suppose, and a strong base so when you lift it it doesn't twist. Some kebab sticks pushed through the cake strengthens it too. S
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Permalink Reply by Iona Owen on -
Hi Melanie,
It reallly depends on how big your cake is and how much cake you want to make. We must've made at least 10 cakes last year (8oz flour, sugar, butter, 4 eggs recipe) and we still put a box in the middle to make up some of the space.
Simon is right that as long as you give it some extra strength with skewers it really helps. I really do think that yo have to watch the corners. I don't know if I explain it very well in the first post but if you stack them like bricks I thought it helped.
Iona
p.s I also am addicted to ace of cakes at the moment!
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