@cakebycourtney: Have you tried this? Here's the deal: If you're stacking and decorating your cake with room temperature cake layers, you'll find that you're more likely to pull up crumbs into the buttercream and that the layers are more fragile. Instead, after the cake layers have cooled to room temp, wrap them in plastic wrap and freeze them for at least an hour before you start decorating. Chilled cake layers are easier to handle and don't "shed" crumbs as easily. If you make your cake layers a day or two or three ahead of time, still freeze them, and then give them about 30 to 60 mins to thaw before you assemble the cake. I don't love working with totally frozen cake layers because it freezes the buttercream, which can make it hard to get smooth side. So try working with chilled cake layers and see what you think!

Courtney

Open In TikTok:

Region: US

Monday 13 November 2023 22:28:18 GMT