Help me plan the timing of the birthday cake I'm making.

(8 Posts)
KarlaPilkington Mon 03-Jun-13 14:02:07

Message withdrawn at poster's request.

inneedofrain Thu 06-Jun-13 12:09:50

Ok you can make the cake when ever you like and freeze it, or make it about 2 days in advance and fridge it.

Make the ganache in advance too and fridge that.

put the layers together (assuming you are layering)

Melt the chilled ganache down,

Fridge cake untill cold, (or 20 mins in the freezer if you haven´t defrosted it / frozen it) pour ganache over. Warning ganache will set fast.

Put back in fridge

Make foundant decorate cake and your done.

It will take about 10mins to deal with the foundant so you can make everything up in advance and then just put it together right at the last monent if you want.

KarlaPilkington Thu 06-Jun-13 12:50:26

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KarlaPilkington Thu 06-Jun-13 12:51:51

Message withdrawn at poster's request.

inneedofrain Thu 06-Jun-13 12:58:41

Um, no!

A sponge cake will taste dry straight out of the fridge but if you take it out say 5 to 10mins prior to slicing it will be lovely and moist again.

What type of chocolate cake it is?

Are you fully covering it in ganache?

Both of the above may effect the dryness nature of the cake.

Eg a chocolate with little or no flour is a lot more moist cake fully ganaches cakes by their nature are sealed by the ganach, which keeps them moist.

KarlaPilkington Thu 06-Jun-13 13:17:16

Message withdrawn at poster's request.

inneedofrain Thu 06-Jun-13 13:41:18

Karla

Check you inbox, I think I can point you in the right direction,

KarlaPilkington Thu 06-Jun-13 13:44:15

Message withdrawn at poster's request.

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