Great Product Recommendations

Here are the most common cake making mistakes and straightforward ways to fix them. Using the Cake Making Course, you will be able to avoid these and other mistakes, and find out what to do to make a wonderful cake every time.

If you have frosted a cake, you know that often cake crumbs will get into the frosting due to the icing pulls apart the top of the cake. To stop this from happening you can start with a crumb coat. It is the same icing you are using to frost the cake. It is simply has been thinned down a bit. That way you will protect any section of the cake that might crumb with a thin layer of icing, and it will give you a base over which you can lay a regular coat of icing. Make sure you make the icing just thinned down enough to cover the cake without picking up crumbs.

After applying the crumb coat, allow the cake set approximately 2 hours before placing the rest of the icing. The cake actually should stay in a refrigerator and be there overnight prior to adding extra icing to it. Do not be concerned about crumbs in the crumb coat. They are stuck in this first layer and will not affect the next layer of icing. The cold will set the icing and it will most likely be a cinch to ice then. If fillings are spilling out the sides of the cake, you can stop this from happening if your cake making involves a filled middle.

1. To allow your cake some time to settle, bake the cake the day before you plan to fill it. A recently baked cake will be unstable and will not hold fillings as well as when they are settled.
2. You can as well use icing to create a dam to prevent the filling from spilling out. The dams made of icing will firm up and keep the filling in. After a dam is prepared, you can frost the cake with a crumb coating.

You as well can bake the cake and freeze it until you can decorate it if you are a busy person and don’t have time to complete all at once. It is usually all right to keep the cake in the freezer for couple weeks before you can decorate it.

Before freezing, prepare the cake by wrapping around three layers of strong cling wrap and one layer of aluminum foil. When you do not follow this method, your cake will dry out and crumble. The cake should be totally thawed before you can work on it again.

The cake should be defrosted slowly at room temperature. Icing the cake before it has defrosted will make the icing mushy and sweat as a result ruining your decorating and all your hard work.

Cake Making Course is the ONLY online baking course that gives complete step-by-step videos. These are so straightforward to follow, and demonstrate you methods to put together a cake masterpiece from empty mixing bowl, to an iced and decorated piece of art.

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