![]() Using Plastic Wrap on Fondant and Modeling Chocolate Wrapped Cakes Frosting is just too soft to tolerate that kind of contact. When it comes to a frosted cake, I don’t recommend wrapping a finished coat of frosting in plastic wrap. This is not just to prevent condensation from forming but also to protect the freshness of the cake. When you use my professional layer cake construction method that involves filling the cake in the pan, then once the cake has been de-panned, it’s very important to seal it in plastic wrap until you’re ready to crumb coat it. That way, the condensation forms on the plastic wrap instead of on the surface of the cake. Since condensation comes from the air, the best way to protect your cake from getting all wet on the outside is to limit its exposure by sealing it in plastic wrap. Preventing Condensation with Plastic Wrap You want to ease the temperature of the cake from a frozen to a chilled state and the only way to do that is in the refrigerator. What you don’t want to do is shock the cake by transferring it from a frozen state to a room temperature state. So when you slack off a cake in the refrigerator, it’s going to develop condensation, but not nearly as much condensation as it would if you defrosted it at room temperature. ![]() Any time you’re not working on that cake, it should go back into the fridge. A cake that contains ingredients like butter or cheese or raw eggs should be slacked off and held in the refrigerator. The same thing goes for defrosting cakes. So if a health inspector came into your kitchen and found you defrosting a chicken in the sink or on the counter for instance, that would be a violation of the health code. Slacking off is the only safe way to defrost food since it maintains a low enough temperature to prevent the growth of bacteria. In the food industry, we refer to the process of properly defrosting food as “slacking off.” It has nothing to do with being lazy but it does involve a whole lot of nothing since it occurs not quickly at room temperature but instead gradually in the refrigerator. Slacking Off: The Best Way to Defrost Cake It makes them wet, which causes the colors to run and we don’t want that. So here’s how you can avoid it even when the cake gets frozen. ![]() Link to Part 2: Filling and Depanning Video Transcript with Links & Bonus TipsĬondensation is the process by which water vapor turns from a gas into a liquid. This happens when the vapor comes in contact with a cold surface like the a chilled soda can or the surface of a cold cake.ĭecorated cakes don’t look great with condensation. VIDEO: Cake Condensation Causes and Solutions This is PART 3 Here’s what you need to know about cake condensation with explanations on what causes it and how to minimize it from forming. Sometimes we say that a cake “sweats” which implies that the moisture is coming from inside the cake but that’s not true.
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