Typical Mistakes Bakers Do and How to Prevent Them

Every cake decorator wants their cake to be the best. And so even if small errors may occur anytime, still, its not an alibi to stop trying. We dream of creating the prettiest cake we can ever muster. We want to delight our children and impress our in-laws. Yet we need to be guided by appropriate strategies to stop making huge mistakes. So here are some hints to avoid some of the biggest difficulties cake decorators face.

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

In baking, it is important to plan ahead of time to avoid doing last-minute touches, so sometimes you even have to say no to your own childs request. But then, would you really do that? Should this be the case, then at least you must be informed at least twelve hours before the actual occasion so you can properly plan.

To preplan your cake, you need to learn how to freeze cakes properly so you can just simply decorate them when the actual event comes.

But, freezing them may cause the cakes to taste blunt and become dry. So you need to wrap and store them rightfully. It is best to freeze cakes plain without icing.

The cake must 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 one day before you add icing so the cake can still have time to melt.

Before you put the icing, defrost the cake to room temperature. A problem may occur while defrosting.

When the cake has icing, it will sweat during defrosting so its not ideal to place icing before freezing the cake.

That will damage the overall appearance of your decoration. It isnt ideal.

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

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

In this cake decorating world, there is a big battle being fought every day in kitchens around the world. Its the Battle of the Bulge, and frustrated bakers are desperately crying out for help.

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

You can also prevent the flow by some tested processes.

a.) Pipe (with a No.10 round tip or similar large size) an icing dam around the outer edge of each layer to hold the filling. The dam will serve as a barrier and will prevent the filling from escaping to the outer edge of the cake.

b.) You can also wrap the whole assembled cake with crumb coats.

c.) Freeze your cake for two to three hours to let the cake and crumb coat to settle.

Together, the icing dam and the crumb coat will create a seal for your cake to contain the filling. Decorate your cake with the final icing, and voila! No more bulge!

3. Im having problems with crumbs. What can I do?

A crumb. Such an itty-bitty piece of cake and such a big, huge nuisance when it comes to ice a cake. The crumb will come with a million of his closest pals to invade your beautiful white and smooth icing.

No wonder a lot of bakers are getting nuts over this; they just dont know, however, theres a good way to end this.

Have you ever heard of crumb coat? It is actually a very fine layer of glaze or icing that you can put in the assembled cake to make these crumbs stick better into the layer of the cake.

All you need to do is to combine the icing with any liquid in the recipe such as milk, cream, or water until they turn thick. Apply it in the entire cake.

Once everything dries up, the crumb then sticks to the surface of the cake. You can make the drying process faster by freezing your cake. It does reduce the problem with crumbs so you dont mind about the additional time you have to spend for this.

Now that youve been armed with these face-saving tricks and techniques, youll be prepared to take on any cake anytime, anywhere!