(Volume 3)

1. Cake dried-out on cooling rack.

This is very common in high altitude. Because our atmosphere is drier and you tend to bake the cakes longer, initially it’s moist, but once it’s cool, it becomes very dry.

Solution: Create a simple sugar/syrup. Typically, equal parts water and sugar. Boil it until the sugar melts. I recommend you add some flavoring (e.g., lemon rind, or flavoring extracts such as lemon, almond, etc.). Simply brush the cooled simple sugar/syrup on the cake. It will create a nice moist cake. And, once you frost it, the frosting keeps the moisture in.

 

2. Butter frostings harden.

Because of our dry weather, butter frostings tend to dry and get brittle. Unless you like the psuedo hard candy frosting, I recommend a ganache (white chocolate, or dark chocolate). Additionally, if you like lighter frostings, use an Italian meringue. Or, if you like refrigerator cakes, use a simple whip cream frosting. The options are endless.

Ganache is bitter sweet chocolate melted and whipped with cream. For a fluffier frosting, whip it longer to allow more air. For a more glazed appearance, whip it less. Some people add an egg yolk for a richer smoother texture.

Italian Meringue. Just like a basic meringue, except, you cook the sugar first. Cook the sugar to the hard peak stage. This is done by cooking the sugar in a saucepan using medium-low heat until it has sufficiently melted. To test it, drop a little of the melted sugar in cold water. Warning: DO NOT handle the sugar with bare hands, you can easily burn yourself. If the sugar forms a ball in the cold water, it’s done. Do not overcook; it should be colorless in appearance, not brown, unless of course you’re making a caramel flavored meringue. Flavor meringue with whatever suits your fancy, e.g., lemon extract, almond etc. Just an FYI trivia, this is often used for wedding cakes.

Whipped Cream. The trick is not to over-beat whipped cream. Beat it to the soft peak stage. Over beating creates a very tough, hard to manage, choppy looking frosting.

 

3. Cake crumbs sticks to frosting making it look like crap?

The trick is to crumb frost the cake first. Put a thin layer of frosting on the cake, this process will "glue" the crumbs to the cake. Wait a few minutes, frost a thick and final coating. This prevents crumbs from ruining the beauty of your cake.