Hello Cake Bible/Rose Fans, and Rose!
I am new to cake baking. I caught the bug after seeing a beautiful wedding cake a few months ago. It was stunning and delicious. I have pretty much spend the last month reading the cake bible like it is a sacred text, which it is so some bakers, including me! I’ve also spent the last month assembling supplies such as cake boards, cake carrier, cake flour, baker’s sugar, ateco frosting tips and bags, food scale, candy thermometer, cooling racks, cake tins, mixer, various chocolates, stretch-tite, food coloring, etc. This is not a cheap hobby but it is so fulfilling! I bought as many things as I could second hand.
I am baking my niece’s 11th Birthday cake. It will be a white butter cake, 9 by 13 inch, two layers, silk meringue buttercream frosting and the middle frosting layer will have Rose’s strawberry puree added to the frosting. I need to bake the cake and make the frosting ahead of time because I won’t have that much time the day of the party, which is in 6 days (this Saturday). My plan is to bake/syrup/freeze the cakes, complete frosting the day before, and decorate the cake the morning of the party. The Creme Anglaise is done and sitting in the fridge, I’ll finish it on Thursday or Friday. In the meanwhile I have to practice piping using practice frosting. I plan on making some kind of a Hello Kitty/Ballerina motif. Hey, she’s 11 and these are two of her favorite things!
I baked the cakes tonight (Sunday) using the white base cake recipe, appropriate Rose factor, aluminum 9x13 cake pans and magicake strips. All of the ingredients were at room temperature, and the cakes turned out wonderfully. I was thrilled and relieved! The house smelled like heaven!
However, as they were cooling, I noticed that the top edges of the cakes had hard crusts on them, and I also wasn’t sure if it was OK to syrup the cakes before freezing them, if it were better to syrup the day you assemble the cake and after thawing. I did syrup both sides of the cakes before freezing them, but using Rose’s formula of 3 cups of Syrup for every 6 1/2 cups of sugar used to bake the cake batter seemed like a LOT of syrup per cake. It was almost a full cup of syrup per side of the cake. As I was putting on the syrup with a condiment squeeze bottle, it just looked like a lot to me, so I cut it down to 1/2 a cup of syrup per one of the 9x13 side of cake. I have some questions…
1) Is it OK to leave those edge crusts on the cake or do most people take them off? (I sawed them off with a serrated knife after the cakes were completely cooled, and then ate the crusts. They were great!)
2) Are you supposed to take off the top crust of the cake all together? (I left it on, it looks just lovely, but I may take it off after thawing and before frosting)
2) How long does the sugar syrup sit on one side of the cake before you flip it over and syrup the other side?
3) Is it OK to wrap the cakes and put them in the freezer immediately after syruping? (I let the cakes sit out. Approx 40 mins on one side, and then flipped it over for the other, in hopes of getting even syrup penetration. Then I wrapped them like a maniac and put them in the freezer. I will be sooo sad if the cake is soggy.)
4) Has anyone out there used Rose’s suggested amount of syrup on a white butter cake and frozen the cake? How did you like the result?
Baking the cakes, cooling them, preparing and cooling the syrup, and making the creme anglaise took 1/2 the day. But it was fun!
Thank you for the help in advance. I will post a picture of the finished product. You KNOW I’m going to take a picture of this and every cake I make.