Comments on: layer cake tips + the biggest birthday cake yet

By: deb

deb — Mon, 21 May 2012 20:07:43 +0000

I think the syrup can go on before or after freezing, but it will absorb better if the cakes are fully defrosted. I frequently frost and fill cakes while they’re still frozen, then just keep them in the fridge (or at room temperature, if nothing needs to be chilled) until they finish defrosting. For the fridge defrosting, I’d give it overnight. At room temperature, I usually find that the cakes are 75% defrosted by the time I’m done frosting and filling them! Hope that helps.

By: Joann

Joann — Sun, 20 May 2012 00:29:02 +0000

Hi Deb,
First of all, love your blog. I have a question…I have to bake 6 triple layer cakes for a friend’s son’s wedding next Saturday and know that there’s no way I can make them all the day before. Also, I am making 4 different varieties…2 Carrot Cakes, 2 Italian Cream Cakes, 1 Lemon Cake, and 1 Chocolate. I’ve never made cakes ahead and frozen them and am concerned that they will dry out or just not taste the best. I’ve read the above post with your tips, but am still a little unsure. With the types of cakes I’m baking, should I just triple wrap and freeze the layers and frost the frozen layers the day before the wedding, then store in fridge until transporting them? Or do you think they should have a simple syrup applied before freezing? I’ve never used a simple syrup on a cake before so, again, I’m unsure how the cakes would end up tasting. These are very good friends and I really want the cakes to be delicious for them. Please help. Thanks.

By: StephanieR

StephanieR — Sat, 05 May 2012 20:23:31 +0000

Thank you so much for these tips! I just made my very first layer cake and assembling/frosting it was an absolute breeze because of you. I couldn’t be more thrilled with the results and can’t wait to slice into it :)

By: Caryl

Caryl — Sun, 29 Apr 2012 20:08:16 +0000

I am undertaking a cake project. I need to use my 18 x12X3 pans. I am using your cake recipe (which is delicious) can I stack 3 layers on top of each other without doweling them? I need to go 6 layers high so the total project will be 18L x 12D x 18H

By: deb

deb — Fri, 20 Apr 2012 21:47:30 +0000

It depends on the size of the cake but usually a couple hours at room temperature is all it takes for more layer cakes to defrost.

By: Rebekah

Rebekah — Fri, 20 Apr 2012 19:55:53 +0000

wow. (in response to the above comment.)

question: i am making my first ever layer cake for my daughter’s first birthday. i will be topping it with strawberries and whipped cream rather than icing, so i’m not going to decorate it today. we’ll be eating it tomorrow. should i put the layers in the fridge or freezer? how long does it take the layers to thaw? i suppose i could just wrap them, leave them at room temperature overnight, and then flash freeze if i think i need the extra firmness?

By: Amanda

Amanda — Wed, 18 Apr 2012 02:05:31 +0000

Honestly….You should take classes and clean your work before you attempt to teach other people techniques you are obvioulsy not proficient at. It only tells people you are just looking for attention by teachin them things that are not correct. It looks bad on you.
Beginners might not see this but once a person has experience..you can see that you are not qualified to be teaching this..

Sorry..sometimes people need to hear the truth.

By: deb

deb — Tue, 03 Apr 2012 02:18:19 +0000

No. Baking powder and soda are different. However, you can use baking soda to make your own baking powder.

By: Tillie

Tillie — Mon, 02 Apr 2012 07:31:11 +0000

Hi there, can I substitute the baking soda with baking powder?

By: deb

deb — Wed, 28 Mar 2012 14:29:13 +0000

Hi Mark — I have never used fondant before. Sorry I cannot be more help.