Don't Tell Charles

Every cake maker has done this at least… 10 times 🤣🤣

Every time i post a video of our DTC buttercream which uses whole eggs and a hot sugar syrup, guaranteed someone on the Internet would comment about the ‘raw’ eggs.

So here’s a solution for you if you’re worried (no need to be but anyway) - you can use the Swiss method instead of the hot sugar syrup.

Recipe inside Buttercream Cake Mastery.
Comment ‘BCM’ for link 🥰.

Cake boards often get overlooked in the teaching process. When you see someone teach cake decorating, you normally just see them stick a cake layer down onto a board, fill the cake, cover the cake, and so on.

However, cake boards play a crucial role in assisting the making and transporting of a cake. A cake board not only has to be big enough to allow the entire cake scraper to rest on it, but also sturdy enough to support the weight of the cake without bending.

A board that is too thin will bend from the weight of the cake when you pick it up, which will cause cracks to appear around the bottom edges of the cake. Who’s had this before? 😬

I spent all that time making the cake, I ain’t about to sit back and watch someone cut it ‘wrong’ 🤣.

How do I get my cakes to bake so tall!

First of all, let’s talk about why I bake tall cakes. It’s always about Efficiency. Cake Smarter, Not Harder® remember?

I bake in 3” tall cake tins which end up giving two layers per tin. This cuts my tin prep, batter making and tin washing time in half, although it does increase the baking time however, I just prepare for the next batch or clean up while the cakes are baking.

Now to the HOW. 3 things:

👉 The tin prep:
Ya gotta fill the batter up around 3/4 of the way and line the inside of the tins with baking paper that sit higher than the tin itself so that the rising cake has something to grip onto and continue rising. Using a 4” tall cake tin also helps with this.

👉 The cake recipe:
The denser the cake, the harder it would be to get it to rise high. My DTC cake recipes were specifically designed to bake tall, and they produce a texture that is between a sponge cake and a mud cake, not too light, not too dense.

👉 The heat:
In a nutshell, tall cakes require you to bake them low and slow so that they have time to rise without burning on the outside. I bake on 155C fan-forced or 165C conventional. The size of the oven and the position of the cakes inside the oven also matters.

There’s a bit more basic baking science involved which I teach in my course, The Versatile Baker, but those are the 3 most important factors you should consider when trying to bake tall cakes.
Comment ‘TVB’ for link 👇

Cake Smarter, Not Harder®️ is about efficient techniques and systems to not only save time but also save our body.

Cake making is already hard on the body, don’t go performing extra steps and making it harder than it already is.

Follow for more.

BONUS: The weight of the scraper matters too. The heavier it is, the harder your hand grips to hold it in place. The harder the grip, the harder the pressure on the cake which will result in you scraping more buttercream off than you’d want.

I’ll go into what to look for when choosing the perfect scraper in my next video, but for now, remember: The right scraper depends on your cake’s height. Pick one with the smallest height difference possible.