Casting with Cake Liners

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Victor Todd Hubbard
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Casting with Cake Liners Our new textured silicone

eight inch cake ring or can be trimmed to fit a 20

Made with two separate silicone mats, this

1 Casting with Cake Liners Our new textured silicone cake liners are designed to fit nicely into an eight inch cake ring or can be trimmed to fit a 20 cm cake ring. Made with two separate silicone mats, this Fireworks design lets you add even more fun to your entremets. Come see how they work... Fireworks - CLK01

Presenting the Fireworks cake, made with Cake Liners & Cake Tops The following pages will

Recommended Supplies In order to achieve the desired results, you will need a few simple

fitting acetate cake wrap, pastry bag, and a brulee torch (optional). 2.

Cake Liner Meets Acetate Acetate is necessary to slide the silicone wrapped frozen cake from

Then line up the short end with the acetate cake wrap and gently un-roll flush with the edge,

Test Fitting Once you have your Cake Liner rolled out on the acetate cake wrap, it is

This step will show the importantance of aligning the edges, as seen in step 4. 6.

2 Presenting the Fireworks cake, made with Cake Liners & Cake Tops The following pages will demostrate tips on more succesful casting with these new silicone mats Recommended Supplies In order to achieve the desired results, you will need a few simple tools; Silicone Cake Liner and/or Cake Top mat, offset spatula, mini spatula, 8 cake ring, fitting acetate cake wrap, pastry bag, and a brulee torch (optional). 2. Fill Cake Top To start, first fill your Cake Top, spreading the buttercream or mousse tightly into details. Be sure to spread from numerous angles to ensure the design cavities are fully filled (otherwise you trap air bubbles). 3. Back Fill & Spread Flat After the details are filled completely, spread a layer of buttercream or mousse and smooth over. The lip of the mold is a good guide to how thick you should fill it. 4. Cake Liner Meets Acetate Acetate is necessary to slide the silicone wrapped frozen cake from the ring. First roll up the Cake Liner, without tension. Then line up the short end with the acetate cake wrap and gently un-roll flush with the edge, being sure not to pull or stretch the silicone liner. 5. Test Fitting Once you have your Cake Liner rolled out on the acetate cake wrap, it is important to make sure it fits in the cake ring completely flush. This step will show the importantance of aligning the edges, as seen in step Meet End to End If the ends overlap, it is because the silicone has been stretched while laying out. If it doesn t fix exactly flush, repeat step 4. *If you are using a 20 cm cake ring, you must trim mold along marked cut line. 7. Lay Out Once you have properly sized the mold on the acetate, lay it out on your work surface to begin applying buttercream or mousse. 8. Fill Cake Liner Repeat, step No. 2, spread the buttercream or mousse into the details, and apply a solid layer over that.

9. Smoothing With your offset spatula, smooth the buttercream or mousse evenly across the entire mold.

Fit Into Cake Ring Place your filled Cake Liner into the cake ring, and smooth seam line.

spatula to ensuring that the liner and ring stay properly aligned.

Press down gently to ensure a firm seal and center it. 13.

seperation later. 14. Chill Place in the refrigerator until buttercream is hardened (approx.

If using mousse, it is recommended that you freeze it to achieve proper results (approx. 1 hour). 15.

mousse along the seam of the two molds, to ensure a clean edge on the finished cake. 16.

3 9. Smoothing With your offset spatula, smooth the buttercream or mousse evenly across the entire mold. Keeping the thickness constant will help you achieve a better end result. 10. Fit Into Cake Ring Place your filled Cake Liner into the cake ring, and smooth seam line. If using the Cake Top as well, the Cake Liner should be placed upside down in the ring, as the cake will be assembled upside down. 11. Pick Up When picking up the Cake Liner and cake ring together, it is helpful to use the tip of your spatula to ensuring that the liner and ring stay properly aligned. (It is alright if the Cake Liner moves around, this is merely a preventative measure to lessen the smudging). 12. Fit Together Place the filled Cake Liner and cake ring on top of the filled Cake Top mold. Press down gently to ensure a firm seal and center it. 13. Tidy Gently remove excess material outside of the mold and cake ring, to ensure a cleaner and easier seperation later. 14. Chill Place in the refrigerator until buttercream is hardened (approx. 30 min - 1 hour). This will keep detail in place when filling later. If using mousse, it is recommended that you freeze it to achieve proper results (approx. 1 hour). 15. Begin Piping After your buttercream or mousse is hardened, begin piping a line of buttercream or mousse along the seam of the two molds, to ensure a clean edge on the finished cake. 16. Top Layer on the Bottom Pipe a layer of buttercream or mousse along the bottom (when finished, it will be the top of the cake). How thick, depends on your prefence and the medium. Be sure to measure your layers, totaling them before you assemble your cake, to ensure they fit. 17. Place Layers Begin placing layers into the cake ring, keeping in mind that the cake assembly is created upside-down. (Start with topmost layers, build in descending order.)

18. Each Layer, Mind the Gap After setting each layer into the mold, pipe a line of

Be sure to fill the cavity to prevent gaps in the sides of the cake. 19.

If using soft layers, it is helpful if you freeze the layers first.

Seal the Edge Continue to pipe around the sides of your layers, as seen in step 18.

the cake, and not just around the sides. 21.

Seal the Edge It is important to pipe the edges after each layer.

sides and you run the risk of smudging the outside detail. 23.

down. This will remove air pockets in the buttercream or mousse, and ensure a solid

It is better to pipe too much than too little.

4 18. Each Layer, Mind the Gap After setting each layer into the mold, pipe a line of buttercream or mousse around the sides. Be sure to fill the cavity to prevent gaps in the sides of the cake. 19. Continue Adding Layers Set your next layer in and center it. If using soft layers, it is helpful if you freeze the layers first. This will encourage a cleaner and tighter assembly. 20. Seal the Edge Continue to pipe around the sides of your layers, as seen in step 18. You can also pipe a full layer of buttercream or mousse if you would like it layered in the cake, and not just around the sides. 21. Next Layer Gently set your next layer in, centered as shown previously. 22. Seal the Edge It is important to pipe the edges after each layer. If you place all layers and then pipe, it is difficult to completely fill around the sides and you run the risk of smudging the outside detail. 23. Continue Adding Layers Set your next layer in, center it and be sure to gently press down. This will remove air pockets in the buttercream or mousse, and ensure a solid construction. 24. Seal the Edge As seen previously, pipe another ring around the layer. It is better to pipe too much than too little. If too much, you can always wipe away the excess. If too little, the cake will have air pockets and gaps. 25. Create Adhesion Between the last two layers, it is important to pipe a little buttercream or mousse in the center. Pipe just enough to create a bond between the cake layer and base layer. 26. Place Base Layer Gently place the cake base onto the cake. and make sure it is centered.

27. Flush Final Layer Gently press your base layer onto the assembled cake.

This is where you will see the importance of pre-measuring your layers. 28.

This helps the design hold up when un-molding, which is especially important for mousse.

29. Warm Sides After the cake comes out of the freezer, it is helpful to gently warm the sides with your

You can also quickly run a blow-torch around the sides, but be sure not to heat up too much or the design

Remove Cake Ring When it is warm enough, the cake ring easily slips from the frozen cake.

A gentle rock and wiggle motion should loosen it. Lift and remove the metal cake ring. 31.

At this point, you may choose to place the cake on your serving plate to minimize smudging that will ccur

Do not be alarmed if a little buttercream or mousse remains on the mold.

5 27. Flush Final Layer Gently press your base layer onto the assembled cake. At this point the base layer should be almost flush with the top of the cake ring. This is where you will see the importance of pre-measuring your layers. 28. Freeze Take fully assembled cake and place in freezer until frozen solid. This helps the design hold up when un-molding, which is especially important for mousse. If you have soft layers inside of the cake, it will be easier to get a clean cut line if you cut it frozen. 29. Warm Sides After the cake comes out of the freezer, it is helpful to gently warm the sides with your hands, just enough to loosen it s grip on the acetate. You can also quickly run a blow-torch around the sides, but be sure not to heat up too much or the design will melt and stick to the silicone. 30. Remove Cake Ring When it is warm enough, the cake ring easily slips from the frozen cake. (It helps to gently start it by prying it from the bottom with a spatula. A gentle rock and wiggle motion should loosen it. Lift and remove the metal cake ring. 31. Flip it Over Take your cake and flip it right-side-up. At this point, you may choose to place the cake on your serving plate to minimize smudging that will ccur when moving the un-molded cake. 32. Peel Away Gently peel away Cake Top mold from the frozen cake. Do not be alarmed if a little buttercream or mousse remains on the mold. A clean design can still be achieved. Generally the more frozen the cake, the less will be left in the textured mat. 33. Remove Acetate First peel away the acetate. 34. Remove Cake Liner Then gently pull away the silicone Cake Liner mat. First, test by pulling away approximately 2 inches. If design is sticking to mold, press mold gently back into place, and put in freezer until solid. 35. The Reveal Continuously pull the silicone Cake Liner away from cake in same direction. Voilà! A beautifully textured cake, beckoning your guests to enjoy!

6 With several unique styles, find your favorites... Retro CLK02 Floral CLK03 Leopard CLK04 Prism CLK05 Spring CL11 Summer CL12 Autumn CL13 Winter CL14 Choose from our thematic series; Patterns, are stylish and modern, Seasons, enchanting and evocavite and visit our website for the wondrously imaginative Travel Cake Liners (coming soon). Best suited for mousses (with gelatin), buttercream frosting, and fondant, Cake Liners and Tops are availble separately. We can t wait to see what you ll make with yours! Please visit Store.ChicagoMoldSchool.com to see the whole collection.

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