Doing so would let the heat out from your cake, and would make it more workable when putting in your design. To check if your cake has sufficiently cooled down, you can try using a small toothpick or a wooden barbecue stick. Try sticking it into the cake and let it stay in the cake for a couple of seconds. You should also watch out for cake bits that stick to your toothpick or barbecue stick.
If you are on a tight schedule or are working on more than one cake, you can hasten the cooling process by putting your cake in your fridge or freezer. You should also cover it up with some cling wrap first so that the cake bread will not change in texture.
After leaving your cake in the fridge for minutes or after an hour, your cake should be ready for frosting and other designs. Now that your cake is no longer hot, you no longer risk melting your frosting. To start frosting your cake, simply put it on a flat surface or on a rotating cake stand and make sure it stays firmly in place to avoid pushing it over the surface once you start spreading your frosting.
Then, cover it with saran wrap without taking it out of the pan and place the cake and pan in the refrigerator. A light and spongy cake, such as angel food, will cool down quickly. A dense chocolate cake, or cheesecake, will take a bit longer. Now, you may be thinking to yourself: If a refrigerator can speed up the process, why not take it a step further and put it in the freezer. A freezer is liable to freeze parts of your cake. The edge of the cake will cool down much faster than the center and can freeze.
This will turn the water in it into ice crystals, and when these ice crystals melt back into water, they can make your cake soggy. There you have our best advice about frosting a warm cake. The best thing you can do for yourself is to plan ahead and give yourself enough time to cool the cake completely at room temperature. Next time you find yourself stumped working on a cake, remember we have a full line of cake decorating supplies.
Did you find the answer you were looking for? Have any secret ways you want to share to cool down a cake faster? Cut your cake. More layers mean more air, forcing your cake to cool faster. You need to be gentle at this stage and make sure the cake has had time to sit outside of the pan for at least 10 minutes before attempting this. Pop your cake in the fridge or freezer! This is the easiest and most effective way of cooling your cake.
The sugar and the butter will melt all over the cake and you will end up not with a sponge topped with fluffy frosting but with a cake soaked in melted butter and sugar. Second, you will have decorating issues. Even if your cake is not as hot as to melt all the frosting away, you will have a hard time making it stay put. And third , the cake is always more fragile when it is still warm. Smearing frosting on it will create an excessive amount of crumbs and may even result in breakage. There is no fixed amount of time you should wait for the cake to cool as it depends not only on the size and thickness of the cake but also on the type of cake you are baking.
In any case, to make sure you are not smearing frosting on a warm cake, it is recommended that you wait for 2 — 3 hours for the cake to cool. It is not necessary to refrigerate the cake before freezing it unless it is too hot where you live and the cake sponge gets warm as it sits at room temperature.
But if you have time, we do recommend popping the cake into the fridge for minutes before your start to frost it. It is always easier to work with room-temperature frosting and a nicely chilled cake. You may think that letting the frosting chill in the fridge is a good idea too. If your frosting has been sitting in the fridge, take it out and let come to room temperature before you start decorating the cake.
There are different techniques to ease the baking and decorating processes of the cake. They help you use your time in the kitchen effectively but reach the best possible result with your frosted cake. Instead, use the toothpick method. Stick the toothpick or a wooden barbecue stick into the sponge.
Let the toothpick stay in it for a few seconds. Take out the stick and feel it. If the stick is still warm, you have to wait for a few more minutes for the cake to cool. But if it is all cool to touch, you can proceed to frost the cake. If you take out the toothpick and see crumbs on it, then your cake is not properly cooked, and decorating it may be a waste of frosting.
If you are aiming for the best results, you should also do a crumb coat. You can skip this step. But if you want a good-looking cake with a smooth finish, taking an extra 30 minutes to crumb coat the cake is certainly worth it. When the cake is all cooled, take it out of the fridge and spread a thin layer of frosting on it with the help of a spatula.
This layer of frosting should be thin enough for you to see the cake through it. Once you smooth out this first layer of frosting, put the cake back into the fridge and let the coating dry. The crumb coat should be completely dry before you apply the final layer of frosting.
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