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crumbcoating and covering a cake
Hi, I’m a hobby baker who makes cakes for family and friends whilst trying to work around my children. My best time to do this is during my little one’s 2 hour nap and in the evenings. I hate covering a cake at night as the lighting is so poor, I usually find a multitude of imperfections the next day. However I cannot tort, fill, crumbcoat and cover a cake in 2 hours. My question is, if I tort, fill and crumbcoat one day, will the cake dry out if I cover it the following day if I leave it in an air tight container? My crumbcoat is with buttercream. Still haven’t attempted ganache yet x
Although I’m only a hobby baker, I hope to become professional by the time my children are both at school, therefore I use this cakes to build a portfolio and hopefully get myself known so am always striving to improve.
Hi, I’m a hobby baker who makes cakes for family and friends whilst trying to work around my children. My best time to do this is during my little one’s 2 hour nap and in the evenings. I hate covering a cake at night as the lighting is so poor, I usually find a multitude of imperfections the next day. However I cannot tort, fill, crumbcoat and cover a cake in 2 hours. My question is, if I tort, fill and crumbcoat one day, will the cake dry out if I cover it the following day if I leave it in an air tight container? My crumbcoat is with buttercream. Still haven’t attempted ganache yet x
Although I’m only a hobby baker, I hope to become professional by the time my children are both at school, therefore I use this cakes to build a portfolio and hopefully get myself known so am always striving to improve.
Hello YummyScrummyCakesBySue
Certainly you can tort fill and crumcoat one day and ice the next. I do exactly that to help settle the cake. Once crumbcoated let the buttercream crust over then wrap loosly in clingfilm to hold the moisture in. I usually place a medium sized book ( not too heavy) on the top of the cake to help expel an air trapped in between the layers. This helps prevent any bulging of the filling once the cake is iced. Anything that squishes out can be scrapped around the cake once you’re ready to ice it. Place the cake in a cake box and store it either in the fridge or leave it at room temp in a cool room. Cake can also be kept moist by brushing a little simple syrup on each layer of the cake prior to filling. To make simple syrup boil for a minute equal quantities of sugar and water, cool and apply with a pastry brush. Hope this helps, but if you need any more information please post again.
EDIT
I think your Peppa cake was fantastic so you’re well on your way to making business dreams come true!
Oh thank you 🙂
I do use syrup so will carry on with that.
I tried crumbcoating one day and icing the day once before and the cake was a little on the dry side but I didn’t know if it was just a bad cake in the first place or because I had tried it this way. However I didn’t wrap it in cling film, so will try this next time.
Thanks again Madeitwithlove x
