The New Bakers Dozen
Looking for frosting help...

The The Bakers Dozen: Looking for frosting help...
By tammy on Thursday, May 24, 2001 - 10:55 am: Edit

I am looking for a machine-sliceable frosing. Let me provide you with a little background information...I work for a company which prepares meals for over 50,000 children per day. We have an in-house bakery which produces cakes (in full-size sheet pans) in the large quantity that we need. Occassionally, we will frost the cakes. (The frosting we currently make uses margarine and powdered sugar as the primary ingredients). Because of the piece of equipment used to cut the cake, the cake - frosted or not - needs to be frozen and then cut while still frozen. When the cake is frosted, this is where the problem comes in. When we cut the cakes, the frosting cracks, resulting in an unappealing final product. So, my question is, is there some way we can modify our existing recipe (changing the type of fat, for instance) or is there a different frosting recipe that, when frozen, would not crack when being cut? Any suggestions would be greatly appreciated! Thank you for you time.

By chady2k on Thursday, May 24, 2001 - 11:46 am: Edit

I can't help you with your problem, but we are curious where you are serving 50k children a day?

By tammy on Thursday, May 24, 2001 - 12:01 pm: Edit

We serve a number of schools in the Chicago area.

By The Baker on Thursday, May 24, 2001 - 07:17 pm: Edit

You could try using Shorting instead .
and see how that works

By The Baker on Thursday, May 24, 2001 - 07:23 pm: Edit


you can contact the company that makes the cutter.
If you using it for what it was made for maybe there is some sort of change you need to make to the frosting and they maybe able to help
try a bakery supply house that sells premade frosting contact the maker of the frosting and tell them your problem and if they think there product would work for you...

By Charles on Thursday, May 24, 2001 - 07:41 pm: Edit

Why not just frost the sheets after cutting?


Charles Rivers

By Panini (Panini) on Thursday, May 24, 2001 - 09:30 pm: Edit

Try contacting Food Tools. It is probably the manufacture of your cutter. They might be able to help. Please don't think about things like BetterCream, a Riches product, this will cut but it is all chemicals. Anybody but children.
Are you cutting frozen to keep the blades clean? Is there not a way just to let the top soften a little? This might sound crazy, I know you have constraints in time, but maybe a heavy duty hot air blower ,like for shrink wrap and paint removing even a blow dryer. Just give the blades a hit before you cut, I'm assuming this is some sort of foot press cutter. Even a heat lamp positioned to keep the blades warm while cutting.
Rambling I know, just trying to help.

By W.DeBord on Friday, May 25, 2001 - 07:29 am: Edit

Good point Panini, warm blades will do it.

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