Comments on: Cake tins http://cakejournal.com/tutorials/cake-tins/ Fri, 18 Apr 2014 14:25:38 +0000 hourly 1 http://wordpress.org/?v=3.9 By: Kirstin http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-79148 Sat, 25 May 2013 08:34:18 +0000 http://www.cakejournal.com/?p=1833#comment-79148 What a great idea – my cakes bulge! So simple but very effective. I fill with ganache, will definitely give this a go with my next cake.

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-78581 Tue, 19 Mar 2013 14:07:04 +0000 http://www.cakejournal.com/?p=1833#comment-78581 My cake tins are from the UK and they are 3″. You can get 4″ cake pans.

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By: Sharon http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-78570 Tue, 19 Mar 2013 09:43:05 +0000 http://www.cakejournal.com/?p=1833#comment-78570 Where do you get your rings from? I can only find rings that are 3″ tall and I like mine 4″, yours seem taller. Any help would be appreciated thank you!
Love your site!

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By: Adena http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-76687 Mon, 21 Jan 2013 05:19:28 +0000 http://www.cakejournal.com/?p=1833#comment-76687 I have problems with bulging all the time so will definitely use this tip, Great idea, Thanks

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By: Somayeh http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-66334 Wed, 02 Jan 2013 15:18:43 +0000 http://www.cakejournal.com/?p=1833#comment-66334 so helpfull, you are expert <3

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By: TheTravellingWhisk http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-43097 Tue, 30 Oct 2012 12:19:04 +0000 http://www.cakejournal.com/?p=1833#comment-43097 In Australia because of the climate we usually use a buttercream or ganache filling for cakes. Mousse and cream simply don’t hold up in our conditions.

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By: ANNA http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-41202 Tue, 26 Jun 2012 21:17:29 +0000 http://www.cakejournal.com/?p=1833#comment-41202 GREETINGS!!! Here in Greece we always use mouse or cream filling in our birthday, wedding or any other cake. Always, always…. This is why I personaly find it difficult to do so in cakes like the bag cake, which is not a flat round cake.CONGRADULATIONS ON YOUR GREAT JOB

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-41072 Mon, 18 Jun 2012 18:57:38 +0000 http://www.cakejournal.com/?p=1833#comment-41072 The pan on the photos is a 8″ but 3″ high.
Do you mean with such small cakes? I have done it the same way with a 4″ pan. It may be a little tricky but it can be done.

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By: Donna http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-40358 Sun, 17 Jun 2012 16:37:01 +0000 http://www.cakejournal.com/?p=1833#comment-40358 Hello! Love your website. Question for you – what do you do if the cake is for a wedding cake and the tier needs to be 4″ or 5″. It looks like the pan you are using is a 3″ pan.

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By: missbeldandy http://cakejournal.com/tutorials/cake-tins/comment-page-11/#comment-33542 Tue, 08 May 2012 01:23:05 +0000 http://www.cakejournal.com/?p=1833#comment-33542 this helps so much! TQ louise…<3

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By: Kathy http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-28776 Sun, 01 Apr 2012 15:43:52 +0000 http://www.cakejournal.com/?p=1833#comment-28776 In Texas we fill our cakes with Fruit filling, buttercream, puddings, cream cheese….just about anything you can think of. I have used Mouse and Raspberry Curd. They can be topped with buttercream frosting, fondant or ganache but a retaining wall has to be put up for the filling not to fall out. We do that using a piped wall of buttercream.

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By: SpikeGhost http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-27395 Mon, 19 Mar 2012 19:47:36 +0000 http://www.cakejournal.com/?p=1833#comment-27395 Ohhh! This is making me want to make a cake.

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By: Anonymous http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5628 Tue, 08 Nov 2011 17:14:00 +0000 http://www.cakejournal.com/?p=1833#comment-5628 I am from Denmark, but yes the Swedish princess tarta is lovely. You can use mousse filling but it does require that the cake is more firm. I know that my Italian friend makes rich chocolate mud cakes with chocolate ganache, for most of her cakes. Have you seen the TV series Torte Di Toni? There you can see how she makes the mud cakes.

Fra: Disqus [mailto:]
Sendt: 9. september 2011 13:55
Til: louise@cakejournal.com
Emne: [cakejournal] Re: Cake tins

NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

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By: Ianira http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5627 Fri, 09 Sep 2011 11:54:00 +0000 http://www.cakejournal.com/?p=1833#comment-5627 Wow, i love your blog and i love chocolate mousse for fillings!! here in italy we don’t use it, it’s my personal taste…you are Swedish right? lucky you!! i once tasted the Pricesstarta and i loved it! 
One question: does the mousse filling allow the cake to be decorated with sugarpaste? isn’t it too light? Here we have a problems because usually cakes are filled with custard or cream so most of the cakes are low and non decorated! We make engliush cakes too but not many people like buttercream…I am starting to decorate cakes myself and i only do chocolate fudge cakes because they seem the only ones people like! if you could tell me which recipes are ok for decorated and tiered cakes i would appreciate so much!!
Greetings from Italy,

Ianira

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By: cakecoachonline http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5626 Sat, 20 Aug 2011 17:21:00 +0000 http://www.cakejournal.com/?p=1833#comment-5626 We normally use buttercream with a Regal Icing on top of the buttercream.  We split the cake and put jam on one side and then buttercream on the other.  So interesting to see use of mousse!

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By: Cowenamanda http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5625 Sat, 13 Aug 2011 18:05:00 +0000 http://www.cakejournal.com/?p=1833#comment-5625 very useful thankyou x

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By: Asma Moosagie http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5624 Thu, 07 Jul 2011 12:58:00 +0000 http://www.cakejournal.com/?p=1833#comment-5624  Neat!

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By: Anne http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5623 Tue, 07 Jun 2011 23:57:00 +0000 http://www.cakejournal.com/?p=1833#comment-5623 this is pure genius!! I love it :)

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By: Anonymous http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5622 Wed, 01 Jun 2011 21:04:00 +0000 http://www.cakejournal.com/?p=1833#comment-5622 I have one for raspberry http://www.cakejournal.com/recipes

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By: Lena http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5621 Sat, 01 Jan 2011 06:34:44 +0000 http://www.cakejournal.com/?p=1833#comment-5621 Hi Louise, Thanks for this great tutorial.
May I know where did u buy those cake tins?

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By: Sucre et Vanille http://cakejournal.com/tutorials/cake-tins/comment-page-10/#comment-5620 Mon, 29 Nov 2010 18:23:54 +0000 http://www.cakejournal.com/?p=1833#comment-5620 Hi Louise,

You are an inspiration and the reason behind me discovering that I actually had an undeveloped artistic side to me! This is my first time asking a question, and I know that this post has been around. My question is, you mention that the cake is then ready for buttercream or ganache…what type of ganache do you use under your fondant? Is it a poured ganache? or do you let the ganache set, whip it and then apply it like buttercream? I would very much appreciate any information you can give me.

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By: Jillybean http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5619 Sun, 10 Oct 2010 04:20:48 +0000 http://www.cakejournal.com/?p=1833#comment-5619 Thank you once again for all your fantastic information Louise! I have learnt so much from you and every one elses comments as well!

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By: Marcella Lee http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5618 Fri, 10 Sep 2010 04:33:58 +0000 http://www.cakejournal.com/?p=1833#comment-5618 Hi Louise,

Do you tort your cake layers? How tall are your layers after you have filled and everything.I will try this next time sometimes my cakes come out level and others no so. If you are torting your cake layers this means there are 4 layers in this one tin (or not???) Thanks for all the tips.

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By: May Mitchell http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5617 Tue, 03 Aug 2010 11:20:34 +0000 http://www.cakejournal.com/?p=1833#comment-5617 Hi Louise
LOVE LOVE LOVE your site and Love this post – I just made a layered cake that looked so bad – and you just gave all the answers to how to have made it look wonderful. Loved the photos – I am very visual so they were great!
May I ask nicely if I may use them to share with others – making sure I link back and give FULL credit to you and your wonderful cake tutorial?
Such good ideas and information :-)

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5616 Sun, 20 Jun 2010 21:51:01 +0000 http://www.cakejournal.com/?p=1833#comment-5616 teddy: The sweating starts because the cake is too cold and a condensation starts because its warmer outside. Normally you can let the cake set in the refrigerator for 5-7 mins and then cover your cake with fondant without the cake starts to sweat. But if you keep your cake in for longer and then take it out it will sweat. It will dry up eventually, so dont touch the shiny fondant.

Most do not recomend cakes to be stored in the refrigerator but store it in a A/C room. Here I always store my cakes in the refrigerator depending on what type of filing im using. I am used to a little sweating so I dont mind. I would of course prefere having a A/C room.

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By: teddy http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5615 Wed, 16 Jun 2010 08:14:00 +0000 http://www.cakejournal.com/?p=1833#comment-5615 hi louise,
im so glad i found your website,
i have one question..i bake a cake before and covered it with choc ganache and then i stored it in refrigerator..after that, i took it out and covered it with my rolled fondant..
i was panicked because like 5minutes after that my fondant start to sweat, i figured out it was because of the ganache start to melt..
can you help me why this happen as many webs that i read suggest we put our cake in the refrigerator first to let it cold first..
how can i prevent this?
thanks so much for your answer…

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5614 Wed, 09 Jun 2010 18:50:36 +0000 http://www.cakejournal.com/?p=1833#comment-5614 Tracii: These are English made cake tins. But I am pretty sure that you can get some one similar in AU.

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By: Tracii http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5613 Mon, 07 Jun 2010 16:23:45 +0000 http://www.cakejournal.com/?p=1833#comment-5613 I’m not able to find the sponsor for the cake tins? Are these Australian cake tins?

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5612 Mon, 26 Apr 2010 20:36:33 +0000 http://www.cakejournal.com/?p=1833#comment-5612 Katrine: jeg køber mine forme fra England. Da det mærke ikke kan fåes herhjemme. De er dyre, men alle pengene værd.

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By: Katrine http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5611 Fri, 23 Apr 2010 13:15:28 +0000 http://www.cakejournal.com/?p=1833#comment-5611 Hej Louise.
hvor køber du dine hjerte-forme?
Skriver på dansk da jeg ikke er fandens god til at skrive på engelsk – og kan se at du er fra Danmark :)

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-9/#comment-5610 Mon, 01 Mar 2010 08:34:12 +0000 http://www.cakejournal.com/?p=1833#comment-5610 cathj. well since I only use mousse fillings, I use buttercream under my fondant and the whole lot goes right into the refrigerator. I often assemble the cake 1 day before it will be eaten. If you like you can store your fondant cake in a cardboard box if theres space for it in the refrigerator. It will minimize the sweating of the fondant a bit. We are so used to a little sweating of the fondant so it dont scare me at all. :-)

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By: cathj http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5609 Sun, 28 Feb 2010 08:14:11 +0000 http://www.cakejournal.com/?p=1833#comment-5609 Oh my.. I am trying to use mousse as the fillings on my cake.. not sure how it is when covering it with fondant (Seems fondant cannot be refrigerate..).. any suggestion?? or advice?

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By: cecilia http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5608 Mon, 16 Nov 2009 11:17:22 +0000 http://www.cakejournal.com/?p=1833#comment-5608 In sweden your almost never have buttercream or only a spongecake. In sweden we always use moussefilling och ganache. so here its very commen

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5607 Wed, 23 Sep 2009 18:27:26 +0000 http://www.cakejournal.com/?p=1833#comment-5607 Villin: Yes, that is also a way to do it. I just did not like it with real buttercream though, but with the great IMBC I might want to try it out.

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By: Villin http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5606 Wed, 16 Sep 2009 18:54:21 +0000 http://www.cakejournal.com/?p=1833#comment-5606 This was a nice tip! I live in Sweden, and our cakes are almost always filled with mousse or ganache. I usually pipe i on the layers, since I find it easier to get it smooth that way. But first I pipe an outline of Swiss Meringue Butter Cream to keep the filling in and support the next layer.

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5605 Sun, 09 Aug 2009 19:22:20 +0000 http://www.cakejournal.com/?p=1833#comment-5605 Sugar blaster: I buy the mousses from a professional bakery supply store. It is a stabillizer that is mixed with fruitjuice and folded in the whipped cream. There are many homemade mousse recipes on many of the recipe sites.

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By: KayKay http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5604 Fri, 07 Aug 2009 00:57:05 +0000 http://www.cakejournal.com/?p=1833#comment-5604 I am so glad I found your site…you are so smart!

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By: Suga blaster http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5603 Thu, 06 Aug 2009 14:17:23 +0000 http://www.cakejournal.com/?p=1833#comment-5603 Can you please share some mousse fillings? I live in the middle east and have a very varied customer base.
I did have a Singaporean customer who told me about this anti butter pro whipped cream/ mousse thing. I would love to try some out especially since it has your seal of approval. thanks

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By: sara http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5602 Fri, 31 Jul 2009 13:37:46 +0000 http://www.cakejournal.com/?p=1833#comment-5602 super das good treik

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By: Louise http://cakejournal.com/tutorials/cake-tins/comment-page-8/#comment-5601 Sun, 21 Jun 2009 22:00:49 +0000 http://www.cakejournal.com/?p=1833#comment-5601 Nikki: Here we always store our mousse filled cakes in the refrigerator until it is eaten. It does sweat a little when taken out but it is not much and often it dries up very quickly.

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