How to make layered cake

how to make layered cake

How to Build a Layered Cake

Place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula, if you have one (a butter knife if you don’t), frost each cake layer on the top and sides with Author: By: Katie Workman. Wonderful cake. Easy to make. Three layers topped with cool whip™ and pineapple. Got recipe from lady in Tennessee mountains By teri. Chocolate Praline Layer Cake. Chocolate Praline Layer Cake Rating: stars. 57 Delicious chocolate cake to serve during the holidays.

With the proper tools and techniques, you can master the assembly of a gorgeous layer cake. Read on for our full set of instructions. A rotating turntable makes cake decorating much easier; if you don't have one, use a plate on an inverted bowl. Place one layer on an 8-inch cardboard round; place the round on the turntable, securing it with a dab of buttercream. With a long serrated knife, trim tops off both cake layers to make flat surfaces.

Using a small offset spatula, evenly cover the top of the first layer with 1 cup of buttercream. Spread the buttercream so it extends beyond the edges of the cake. Place the other cake layer, with the cut side down, on top of the buttercream; press gently to make it level. Refrigerate the cake for 15 minutes. Hold the spatula at a degree angle against the cake, as shown, and slowly rotate the turntable.

If the buttercream appears to be streaky, dip the spatula into hot water, and wipe it dry, then continue spreading the frosting. Use a bench scraper to how to teach passive voice esl the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotate the turntable.

Small areas of the cake may be touched up with the small spatula. Refrigerate the cake for 30 minutes. Cut an 8-inch round from parchment paper. Fold the round into 16 equal wedges by folding it in half 4 times. Unfold, and place the paper on top of the chilled cake.

Using the fold lines as a guide, lightly mark 16 vertical lines around the sides of cake with the bench scraper. How to Assemble a Layer Cake. February 13, Save Pin ellipsis More. Replay gallery. Pinterest Facebook. How to make a booklet in open office Next Cancel. Share the Gallery Pinterest Facebook. Skip slide summaries How to make layered cake in This Slideshow.

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Bake flat even cake layers

Apr 13,  · How to Make a Layer Cake Step 1: Bake & Cool your Cake Layers You will need at least two layers for your cake. I think three layers is the Step 2: Level the Cake Layers Once the cakes are completely cooled, you can level them. Take a serrated knife and hold Step 3: Fill the Cake Layers /5(14). May 11,  · SAVEUR Food Editor Ben Mims demos the easiest way to ice a cake. Plus, a neat trick for keeping your cake stand clean. For more tips and recipes, visit http.

All of it paid off and I feel like I can safely say that I know how to build a layer cake. Today I want to show you how I do it, from start to finish. What once was an unbearably long-winded post is now hopefully a little easier to navigate. The first thing you need to do is prep your cake pans. Nothing stops a layer cake in its tracks like layers that stick or break apart as you remove them from the pan.

Here are 2 steps to prepare your cake pans to make sure the cake comes out perfectly every time. The most important preparation you can make when baking a cake is to line the pan s with parchment paper. This ensures that the bottom of the cake will not stick to the pan, and that it will all come out in one piece. I never bake a cake without parchment paper!

You can trace and cut full sheets of parchment paper to fit your cake pans, or you purchase rounds of parchment paper. Creating a barrier between your cake batter and pans ensure nothing sticks as it bakes.

You can either coat parchment paper lined cake pans with a layer of butter or margarine or shortening and then dust with flour to create a barrier, or you can use a nonstick spray. Bakers Joy is a cheap option that you can find at almost any grocery store, but you can also find more heavy duty products at restaurant or baking supply stores or online.

See my complete guide on how to keep cake from sticking to the pan. Of course, you can just pour the cake batter into the pans, but two simple tricks will ensure all of your cake layers will be the same size and have a flat top, which makes assembly a whole lot easier. Weighing your cake pans as you fill them ensures each layer will be exactly the same size. I love my digital scale for this purpose. There are several ways to bake a cake with a flat top, but this is my favorite. It requires no extra tools!

Simply reduce the temperature by 25 degrees and increase baking time by one half. The lower temperature slows the oven spring as the cake bakes, preventing a dome from forming. See my complete guide on how to bake flat cake layers. Building a layer cake is typically a 2 day process for me.

I like to bake the cake layers and let them chill in the fridge overnight. This way they are cold and firm when I work with them, and less likely to move around or crack. The fridge is a great place to store individual cake layers short term. Cover with plastic wrap and store in the fridge for days. Cake layers freeze very well and the freezer is a great option if you need to store them for more than a few days.

Double wrap with plastic wrap and freeze for up to 1 month, or possibly longer. To thaw, let them sit at room temperature side-by-side not stacked in their wrappings for several hours and up to overnight. See my complete guide on how to store cake layers. While not necessary, I like to use a turntable and cardboard cake rounds when assembling a layer cake. Cardboard cake rounds make it easy to transport the cake back and forth from the fridge and to your cake stand, and a turntable makes frosting the cake so much simpler!

This will keep the filling from leaking out. You can use a piping bag and tip, or just use a spatula. Then use a large serrated knife to cut the layer in half, using the scored line as a guide. A crumb coat is a thin coating of frosting spread over the whole cake to smooth out the shape of the cake and seal in crumbs.

Starting at the top and working your way down, apply the crumb coat, filling in any gaps or uneven surfaces. If your frosting is pretty thick, you may want to thin is out with a tablespoon or two of milk. Then, chill in the fridge for about 30 minutes. Finish the cake with a thicker coat of frosting, again starting at the top and working your way down. You can use an offset spatula or bench scraper to even out the sides and top.

Using a turntable and long gentle strokes is the best way to get a smooth finish. Chill in the fridge for at least 30 minutes to set the frosting. See my complete guide on how to frost a layer cake. I like to store my finished cakes in the fridge to keep them cold and firm, and also to keep them protected from accidents and curious fingers. Once cut, cover with plastic wrap to keep the cake from drying out. Consider putting it in a box or cake keeper to protect it. If you have any tips of your own, please feel free to share them in the comments!

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Annalise, this cake is perfect! Thank you so much for this tutorial. When I make my husband a cake for his birthday in March, I'll definitely be referencing this.

Great job on this beautiful cake! Mary Delightful Bitefuls. Wow that is truly beautiful. I've never made a layer cake before so I didn't know how much work goes into it! Now i feel like I want to make one.

Thank you so much for these tips. Thank you for posting this! I'll be making a couple of cakes for graduation this May, and this will be very helpful! Thank you so much for this beautiful tutorial! I want to try it out soon. This is so helpful! Something always goes wrong when I make a layer cake. I generally don't have any problem with the cake drying out overnight in the fridge in the plastic wrap. If I think it'll be in the fridge longer than one night, I may double wrap in plastic just to be sure.

I've literally never been able to make a perfect layered cake because it's either domed or sunk in the middle, and as for frosting?

Don't talk to me about frosting! What a disaster! But these tips are awesome. When I get home I'm going to have a go and see if I can't make a near perfect cake! Great tutorial. I'll have to remember the tip to weigh the batter to get even layers. I love my digital scale but hadn't thought to do that for some reason. So great meeting you yesterday. Don't know why I didn't put your gorgeous blog together with you.

What a gorgeous creation. Your photos are simply wonderful and you instructions wonderfully clear. This is my first visit to your blog so I've spent some time browsing through your earlier entries.

I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. I am moving in a new house, all my kitchenware is packed, I just cannot wait to unfold everything and bake this gorgeous chocolate cake…. I really like your tip about baking the cake at a lower temperature for longer… I HATE cutting the rounded part off although my husband enjoys the scraps haha.

Great great post Annalise! I am going to be making another layer cake for my birthday, and even though I have made them before I learned something new from your post: Weighing the batter to divide it evenly is genius! I always have issues frosting and getting my finished product where I envision it in my head. Happy Weekend! Oh wow thanks so much for this tutorial! Layer cakes are my nemesis…I think I may be tempted to give them another go!

Thanks heaps! I love the on-line food community. I'm making my wedding cake, and a friend pointed me to foodbuzz, which had the recipe I wanted and linked to you, so armed with cardboard, dowelling and your tips I now feel confident and ready ok, I'm still going to do a tiny mock-up for practice. I've made layer cakes successfully before, but the parchment paper, lower temperature I have always thought that leveling the dome is a waste too and pre-icing icing are going to make this a breeze.

I bookmarked this page as soon as you posted your tutorial. Thank you so much for taking the time to do it.

24.03.2021 in 12:09 Voodoogami:
This could go two ways.

24.03.2021 in 23:41 Taugar:
Mr muscle is class on ovens