Common Mistakes Bakers Do and How to Prevent Them

Each cake decorator wants their cake to be the best. And so even if minor mistakes may happen anytime, still, its not an alibi to stop trying. We dream of making the most beautiful cake we can ever muster. This is because we want to make people contented. But to do so, we need a little help and support to see us through some of the more difficult cake baking and decorating techniques. These tips will hopefully provide you good advice in overcoming cake decorating difficulties.

1. How do you freeze a cake without making it dry?

Any good 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. Yet who can forego to rush orders, right? Should this be the case, then at least you must be told about it at least twelve hours before the actual occasion so you can properly plan.

One 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. Baking your cakes early will save you a lot of time and trouble in the days and hours before an important occasion.

But freezing may cause the cake to become dry and tasteless. Therefore, it is vital that you store and wrap the cake without the icing.

The cake should be wrapped with plastic wrap up to two to three layers, and keep the air and moisture out by covering everything with aluminum foil. This will keep the cake fresh and last longer than fruitcakes.

The cake must be removed from the freezer a day before you add icing so the cake can still have time to melt.

The cake must be thawed according to room temperature before adding the icing.

As mentioned, it is not advisable to put ice before freezing the cake, because once you get into this step, the icing will sweat during defrosting.

In the end, the design and decoration will look messy and sloppy, which, of course, no one likes at all.

Hence, for better excellent cake decorating, know how to bake the earliest time possible.

2. How do I prevent my filling from bulging out the sides of my cake into the icing?

This huge challenge when it comes to cake decoration is now being fought almost every day. Its called the Battle of the Bulge, and almost all cake professionals are getting frantic to seek help.

How do I prevent my filling from bulging out the sides of my cake into the icing?

Baking your cakes one day in advance will also fight bulging filling. This is because it will allow cakes to become firmer and more settled to hold heavy fillings.

There is an actual procedure that promises to contain your fillings and keep them from overflowing.

a.) Initially, you can make an icing dam at the edges of the cake. It will function as a barrier and prevent the filling from overflowing into the outer edges.

b.) Crumb coats, on the other hand, can be covered all over the cake.

c.) To make the crumb coats and the cake to become firm, put your cake in the freezer for at least two to three hours.

Once chilled, the icing dams plus the crumb coat will work together to seal your cake and contain the filling. Then you can already add the final icing. And expect no more bulging after.

3. I have a hard time with crumbs in my icing. What can I do?

Crumbs shouldnt be ignored. They are as annoying as any other baking problem youll encounter.

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

Do you know of crumb coat? It is a layer of glaze or icing that is thin and that you can place in the assembled cake so the crumbs will stick in the surface of the cake.

In order to apply a crumb coat, take some of your icing and thin it with extra of whatever liquid is part of the recipewater, milk, or creamuntil you get an almost-runny consistency. Spread the thinned icing over the entire cake, covering it completely.

If the cake dries up, the crumb sticks to the cakes surface. You can make the drying process faster by freezing your cake. Though it will add extra time to the baking process, the benefit you get out of this is great.

Hopefully, with these tips, you can bake almost anything.