Cake Spackle Technique
I finally tried "cake spackle", a concept from Toba Garrett's book The Well-decorated Cake (http://www.tobagarrett.com/meet.html). I'm thoroughly impressed! See for yourself!
I baked 2 6" rounds of Duncan Hines Red Velvet cake (Wilton 6"x2" pans).
The left pan did not have baking strips, but the right did. There's a pretty noticeable difference there. The cake with the baking strips baked more level and to the edges. The non-strips cake domed and cracked.
The cakes were so delicate! The sides are all ugly and part of it stuck to the pan as I was taking them out to cool.
After leveling and stacking them, it was clear that something needed to be done.
Cake spackle looks a little gross, but it tastes fine. It was difficult to get it to stick to the cake at first, but I got the hang of it after a while. With a little TLC, my little cake became awesome.
Here it is iced (I wasn't done with the top at the time though):
From now on, I'm a spackle-girl! Thanks, Toba!
Here it is iced (I wasn't done with the top at the time though):
From now on, I'm a spackle-girl! Thanks, Toba!
Thank you, I'm going to try this tomorrow!! It's my day off and I'm baking a cake to use up left over key lime filling. So I'll try this!! Wish me luck. deb
ReplyDeleteWow! Thanks Chris for this technique (and thanks to Toba Garrett too!) :) The cake scraps have another purpose afterall (aside from cake pops).
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