Prepare your cake by stacking your layers and filling with jam and buttercream icing,then place on a cake turntable.
How many cups of frosting do I need for a 3 layer cake?
All that’s needed is a little planning. In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer.
How do you frost a frozen cake layer?
– Frost a frozen cake
Wait until your layers are cool, then wrap each one individually in cling film and pop them into the freezer overnight. The next day, remove from the cling and frost – the cake will come up to room temperature within a few hours and your frosting will be perfect!
Does a 3 layer cake need support?
Options for Making a Tall Cake:
Ok, the most important thing about making a tall cake is that you MUST have support in your cake. By ‘support’, I mean doweling inside. What is this? Any cake that will be taller than three layers, needs to have support if you’ll be adding more cake layers on top.
How many layers of cake can you stack?
Purchase or cut the cake boards so they are the same size as the cake layer (or else the board will show). It is also important to make sure the material of the board is sturdy and won’t bend easily. For smaller layers—6 inches or less—you can stack 2 cakes on 1 board. Do not try to stack more than 2 layers.
What size cake does 250g icing cover?
Covering a cake board:
18cm (7in) / 15cm (6in) – 250g (9oz) 20cm (8in) / 18cm (7in) – 300g (10½oz)
What do you put between cake layers?
Filling a Cake: Adding filling between layers holds the layers together, giving your cake flavor as well as height. Using a decorating bag filled with icing and fitted with tip 12, pipe a line of icing just inside the outer edge of the layer. This will create a dam that will prevent the filling from seeping out.
How much frosting do you need between layers?
If you’re just adding a layer of buttercream between your cake layers, your frosting can have a thinner consistency and hold together just fine. I tend to add about 1 cup of frosting between my 8 inch cake layers and spread it into an even layer. You want to be sure it’s nice and even/level.
How to ice a cake at home?
How do you make a 2 Layer Cake?
How tall should a 2 layer filled cake be?
– Chocolate Filling – Strawberry Cream Filling – Raspberry Filling – Apricot Filling – Cream Cheese Filling
How to: Crumb Coat and Frost a Layer Cake
- I’ve discovered that obtaining a decent, professional-looking finish on my layer cakes (such as my Rainbow Cake!) has been one of the two things that I’ve consistently found the most difficult since I began baking.
- I will always believe that the most essential aspect of any cake is its flavor, but I believe that we may derive a great lot of joy from making a cake appear beautiful as well, especially when it’s for a special occasion such as a birthday or other celebration.
- In order to offer some of the essential principles you’ll need to follow in order to create the most beautiful frosted cakes, I’ve compiled a list of the tips and tricks I’ve learned throughout my cake decorating journey.
- This technique will give you wonderful results for any cake, especially layer cakes like my Rainbow Cake and Pastel Rainbow Cake, but it will also work for smaller two-layer cakes and any cake with icing.
- Use it for any cake with frosting!
– Frost a frozen cake
- If you want flawlessly frosted cakes, this may seem a bit unusual, but it’s arguably the most crucial thing you can do for yourself.
- When you’re working with a newly made cake, the most prevalent problem is that the cake crumbles and melds with the icing while you’re trying to work with it.
- The ideal cake to frost is one that has been newly cooked and then frozen as soon as it has been finished baking.
- Wait until your layers have cooled completely before wrapping each one individually in cling film and placing them in the freezer for at least one night.
- Remove the cake from the cling film the next day and frost it; the cake will have risen to room temperature in a few hours and your icing will be excellent.
– Start with a level surface
- Start with cakes that are all the same size and have flat tops for the greatest outcomes.
- To ensure that your cakes are flat, bake them in the centre of the oven and, before placing them in the oven, level the tops with an offset spatula.
- Push slightly additional batter to the outside of the case to counteract the rising middle of the cakes before placing them in the oven.
- Look at the video below if you’re having trouble getting your cakes to be level, or if you want to learn how to cut a single cake into many layers.
- To create a level finish on your cakes before you attempt to frost them, trim the tops of the cakes after they have been baked but before they are completely cool – a few hours is sufficient time.
– Use a thick frosting – built up in thin layers
- The use of thicker frostings is significantly more effective in hiding faults on a cake; nonetheless, frosting your cake should be thought of as applying nail polish or paint to a wall.
- If you try to apply everything at once, the result will be a shoddy finish.
- The cake is built up in multiple thin layers rather than one thick one, with each layer being thoroughly refrigerated for an hour between applications.
- Begin by applying a crumb coat.
- Take a bit of the frosting and place it in a separate bowl from the remainder.
- Use this to spread the initial coat of frosting onto the cake, making sure that the entire cake is coated but just thinly.
Keeping this layer separate from the rest of your frosting will ensure that your final cake is perfectly white and free of crumbs.Because you’ll be dipping your spatula back into the frosting, keeping it separate from the rest of your frosting will ensure that your final cake is perfectly white and free of crumbs.Working with my infallible cream cheese frosting, which is extraordinarily thick and covers even the brightest of rainbow cakes beneath, is one of my favorite things to do.If you’re short on time or want a nice finish without putting in the work, a chocolate frosting like this one or any other chocolate frosting can do the trick.
– Use the right tools
- Even though you don’t need all of these to make a properly frosted cake
- still, a long, straight tool to smooth the icing level on the side of your cake is really useful. You CAN use a ruler or one of the specialty instruments listed below to measure your distance. Offset spatula — use a tiny offset spatula to level your cake batter before baking, and a big offset spatula to smooth the edges and top of your icing after baking.
- Cake scraper – this tool is important for ensuring that your icing is uniformly distributed – watch this video to learn how to use it
- Cake turntable — I don’t presently use a cake turntable, but they may be quite useful for creating professional-looking cakes, and you can buy one up for roughly £5 on Amazon.
Check out this video to see the offset spatula, turntable, and cake scraper in action:
– Most importantly….
- Pour boiling or very hot water into a tall heatproof glass or mug when you’re finishing off your layers (after building them up thinly and chilling in between), then dip your offset spatula into the water and wipe the blade dry with a tea towel before using the spatula to smooth the surface of your cake.
- There is no guarantee that you can ever attain a 100 percent flawless finish, but the heat will certainly assist you!
- Working your way around the cake, scrape any excess frosting back into the bowl and re-dip the spatula in the hot water as you go.
- Finish with the top of the cake – I generally do some artistic swirls here.
- And, if all else fails, decorate with lovely sprinkles and edible flowers to disguise the mess!
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How to Make a Tall Cake
- I really enjoy a good tall cake.
- It just has an exquisite and dignified appearance.
- Is it possible to make a cake appear stately?
- Anyway, I’m a huge admirer of the tall cake, but there are a few secrets and recommendations you should be aware of before you attempt to create one yourself.
- If you don’t do it right, you might end up with a disaster on your hands, so I decided to put up a list of my tips and methods for making a tall cake (or as some call it, a double barrel cake).
- There are a plethora of techniques for creating a tall cake, but the most important thing to remember is that you must have a solid support system in place.
I tried to provide you with as many specifics as possible in this essay.I’ve included some pictures of the process I used to put this cake together, but you can also watch the video at the bottom of this page to witness it being built in real life.Oh, and if you want to see all of my advice on how to stack a tiered cake (with varied sized tiers), then you should check out this page.This post includes affiliate links for your convenience.
As an Amazon Associate, I receive money when people make qualifying purchases via my links.
Supplies Needed to Make a Tall Cake:
- There are anywhere from 4 to 6 layers in a cake, and we’ll go over this in more detail later. I used 6′′ round cake layers – here’s my favorite cake recipe if you’d want to try it: Icing Spatulas
- Mini Level
- Wax Paper
- Icing Smoother (you’ll need a tall one)
- Vanilla Bean Buttercream Recipe
- Cake Leveler
- Cake Base (a few inches larger than your cake layers – I like foam boards)
- Cake Rounds (the same size as your cake layers)
- White candy melts (for attaching the cake boards)
- Cake Turn Table
- Vanilla Bean Buttercream Recipe
- Icing Spatulas
- Mini Level
- Wax Paper
- Vanilla Bean Buttercream Recipe
- Here are a few possibilities: Icing smoothers (tall plastic and tall metal) and dowels for assembling the cake layers are also recommended. Poly Dowels are one of my favorite products. For a connection to the official poly dowels, please see this page: Poly-Dowels The following are some more alternatives to plastic ‘cuttable’ dowels:
- The wooden dowel in the center of the cake (the dowel that runs all the way through the cake and into the cake foundation.). In reality, this is just a long wooden dowel that you can usually find at any craft store. pencil sharpener (for sharpening the central dowel)
- edible marker (for marking food items) (for marking the dowels) Knife (for trimming the cake)
- hot water (for smoothing the buttercream if you use a metal smoother)
- cake pan (I use the Americolor brand, and it tends to last quite a long time for me)
- Optional: Gumpaste Rose is a kind of gum paste. Here’s how to do it, according to my tutorial: Instructions on how to make a large gumpaste rose
Options for Making a Tall Cake:
- When it comes to baking a tall cake, the most essential thing to remember is that you MUST include support in your cake.
- I’m referring to the doweling on the interior as ″support.″ Any cake that will be taller than three layers, especially if you plan on putting more cake layers on top, will require additional support.
- I’ve heard that you can get away with four layers on occasion, but I haven’t tried it myself.
- The reason for this is that the cake becomes too heavy.
- It may just collapse on itself, the weight of the cake could generate buttercream ridges, or you could have cake layers that slide down your backside as you’re eating it all.
- A tall cake is basically simply a two-tiered cake with a tall cake on top.
It just so happens that the top and bottom tiers are the same size.As a result, if someone pays you to bake a tall cake, make sure you charge the appropriate amount.It’s not actually a ‘one’ cake, but rather a combination of two cakes.Allow me to share some ideas for building tall cakes with you:
First Option for Making a Tall Cake:
The first alternative is to make the bottom tier of the cake from of three layers, and the top tier of the cake out of three layers. You’ll need a little smaller cake board in between the tiers, as well as dowels to provide support in the bottom tier.
Second Option for Making a Tall Cake:
Two layers of cake for the bottom tier and two layers of cake for the top tier are the second choice to consider while making a cake. Add the somewhat smaller cake board in between the cake layers, and the dowels in the bottom tier to complete the cake tier construction. This selection will result in a cake that is shorter in length than the first option.
Third Option for Making a Tall Cake:
- As a result, this is the option I choose.
- I used three cake layers on the bottom tier and two on the top tier, as well as a cake board in the center and dowels in the bottom tier to support the layers.
- My decision to go with this choice was made since four layers of cake didn’t seem tall enough for me, and six layers of cake appeared to be far too tall for a 6′′ round cake.
- So, you’ve now been presented with a number of alternatives to consider.
- Let’s get started on the actual construction of the cake.
Making the Tall Cake:
- Remember, if you’d like to watch the video rather than go through all of the steps, you can find it at the bottom of the page if you scroll down close to the bottom of the post.
- First and foremost, you want to make certain that your cake layers are level.
- You absolutely want them to be as level as possible in order to avoid any mishaps or for them to move about on you if they do move later on.
- Take a huge foam core cake base and cover it with fanci foil, or whichever method you like for covering a cake board is most appealing to you.
- If you’d like to see additional possibilities as well as all of my cake board suggestions, you can find them here: Cake Boards: Some Suggestions Place the cake foundation on your turntable and fill the center with some melted white candy melts to finish it off.
- This will assist you in attaching the bottom cake board to the top cake board so that it does not slide around.
You’ll want to attach a cake board to the cake foundation at this point.You must ensure that the cake board is the same size as your cake layers before proceeding.I made this cake with six-inch cake layers and a six-inch cake board.Make careful to allow it to settle for a few minutes to ensure that it is strong and stable.
You may even put it in the refrigerator for a few minutes if you want to speed things up.For the bottom layer of cake, I prefer to go ahead and apply a small amount of melted candy melts to the board to ensure that the cake is properly adhered to the board.Some people prefer to use buttercream for this, but I haven’t found it to be particularly successful for me.Then go ahead and put the first cake layer on top of it.
- Fill in the gaps between the buttercream and the other cake layers until the bottom tier is the height you want.
- (Remember, you can only advance up three layers at a time.) Place another cake board on top of the first and use your level to ensure that the bottom tier is primarily horizontal.
- When in doubt, simply push down on the board a little to bring it back up to level.
- As soon as it is mostly level, remove the cake board from the top and cover it with buttercream.
- Take one of the plastic dowels and place it into the top tier of the cake, then mark the top with an edible marker to finish it off.
- If you’d like to use wooden dowels, that’s quite OK.
- You may also use bubble tea straws instead of regular straws.
- Ensure, however, that they are made of sturdy plastic rather than fragile straws.
- Straws of any kind will not work in this situation.
- Twist the dowel while taking it out of the cake once you’ve marked it with your marker.
- You’ll need to make sure that all of your other dowels are the same height.
- To ensure a level cake, I cut all of my dowels to the same height before inserting them.
- This is preferable to just cutting the dowels while they are still within the bottom cake layer, which I think results in a more uneven cake.
- For the 6 inch circular cake, I used four wooden dowels.
- Insert the dowels into the bottom layer of the tiers.
- Keep the exact centre spot vacant, though, since you’ll need to add a center dowel later on in the process.
- It is necessary to obtain a cake board that is the same size as your cake layers, but you will need to cut it a little bit…perhaps around half an inch will need to be removed from all sides of the board.
You’ll want to make this board a little smaller so that it doesn’t poke out while you’re icing the entire thing.Now all you have to do is place your cake board on top of your bottom tier.Now utilize your mini level to double-check your work.
If something is wrong, make the necessary modifications.Add a small amount of melted white candy melts on the board so that the following layer of cake clings to it.Some folks prefer to use buttercream for this, but I prefer to use candy melts because it appears to be sturdier than buttercream.Now all you have to do is stack your cake layers until they reach the desired height.(Remember, you can’t go more than three).Due to the fact that the cake was becoming so tall, I only added two layers to the top tier.
- Check to see that the cake is level and make any necessary adjustments.
- Now you’ll need to take a measurement of the height of your cake in order to cut the center dowel.
- Include the height of the foam core cake foundation in your calculations, since the dowel will need to go all the way through it as well (not just through the cake).
- Yes, I realize I’m being very scientific by measuring with my hand.
- In addition, it’s fine if the middle dowel is a little shorter…you just don’t want it to be any taller than the cake.
- Now, cut the dowel in half and sharpen one end of it using a file.
After that, simply wash it away.To finish, simply push it (or hammer it) through the entire cake (even through the center board) and into the cake’s bottom layer.Continue to work your way down to the bottom of the cake base.
Make use of the dowel piece that was cut off to assist you in hammering it all the way through.Yes, I’m pounding the meat with a meat mallet…I couldn’t seem to locate my hammer.Hey, it seems to be working, doesn’t it?Okay, now I prefer to chill the cake for a short period of time so that it would be more stable when I trim it.
So, just place the cake in the refrigerator for approximately 15 – 20 minutes.After it has been allowed to cool for a few minutes, you will want to place a cake board on top of the cake to check and see how much you will need to trim.There should be no cake peeking out while you are smoothing the buttercream later on.Check whether areas of the cake will need to be trimmed by examining the bottom and top of the cake board as well as your buttercream smoother.When you see the video, it may become clearer what I’m talking about.Now all that is left is to trim around the cake.
If your cake is jutting out over the top and bottom cake boards, you’ll need to cut it off because you’ll be smoothing your buttercream against them.Hopefully, you will not have to cut as much as I did…I like to trim a lot off since I enjoy a lot of buttercream and I don’t want to take any risks that any of the cake will be visible through the buttercream layer.You could technically use a larger cake board, however because I was constructing 6′′ round cakes, 7′′ cake boards were difficult to get by in my location.Trimming, on the other hand, is effective.
Once it’s been trimmed, spread buttercream on top and smooth it out using a spatula.Another cake board (the same size as the cake layers you cooked, but smaller than your bottom cake board) should be prepared by lining it with wax paper.All I had to do was transfer the cake board onto the wax paper and cut out the circle shape.Apply some buttercream to the circle of wax paper and stick it to the cake board with a toothpick.
- (The top piece will serve as a guide for frosting the cake.) A crisp icing edge will be easier to achieve as a result of this.
- Place it on top of the cake and enjoy!
- Make use of your small level to level the top, and make sure the sides are level as well by using your mini level as well.
- It is at this time that you may refrigerate your cake for another 10-15 minutes to firm it up even more.
- (Don’t put it in the fridge for an extended period of time or it may dry out.) Okay, now that everything has had a chance to cool a little, it’s time to add your buttercream.
- Simply begin by incorporating it all with a wide icing spatula.
- Once everything has been added, begin smoothing it out with your buttercream smoother.
- Using extra buttercream, fill up any gaps you find and smooth it out again.
- It’s possible that you’ll have to repeat this procedure several times.
- To get the watercolor effect, apply additional white buttercream to the top of the cake and more pink buttercream to the bottom.
- Now, using your buttercream smoother, smooth along the edges of the cake.
- Once you’ve gotten it to run as smoothly as you like, stop.
- Place the cake in the refrigerator for approximately 10 -15 minutes to allow the buttercream to firm up a bit.
- After that, take your smaller icing spatula and soak it in boiling water for a few seconds before drying it off and inserting it around bottom of the cardboard circular on top of the cake.
Taking it one step at a time, heat your spatula with the water and dry it off will be necessary for this.You want to take it slow and steady on the top cake board.Once it’s loose enough, just pop it off with your fingers, making care to remove all of the wax paper in the process.You’ll need to polish the surface of the top now.
You have two options for completing this task.If you’ve used a buttercream that contains shortening (a crusting buttercream), you may use the Viva paper towel approach to remove the crusting.Simply lay the paper towel on top of the surface and softly smooth the surface out with your hand to finish the job.
You may use the hot spatula method to make buttercream if your buttercream is composed entirely of butter.Simply soak your icing spatula in boiling water for a few seconds, then dry it well before using it to smooth the top of your cake.If you use either approach, make sure not to go out to the edge of the cake, as this might cause your crisp edge to become distorted.Just be sure to wipe off the cake’s foundation before proceeding.You may now decorate the cake with a cake topper of your choosing or perhaps some gorgeous gumpaste flowers.
I opted to just use one of my giant gumpaste roses as a finishing touch.You may get the instruction at the following link: How to Make a Huge Gumpaste Rose (with Pictures) When you cut this cake, you’ll cut it as if it were two layers.Just start with the top tier and work your way down to the lowest tier, removing the cake board and cutting and serving the bottom tier.That’s all there is to it, folks!
You’ve now created an impressively tall cake!
Video for Making a Tall Cake:
Okay, please let me know if you have any other questions. You may always leave a remark in the section below. Don’t forget to save it to your Pinterest board!
9 Simple Steps to Assembling a Tiered Cake
- Cakes that are stacked, such as wedding cakes, are constructed by stacking different-sized cakes directly on top of one another on the cake stand.
- Stacking cakes and cakes with columns or tiers can be quite dramatic and attractive, but they require a sturdy base as well as the proper decorations in order to be successful.
- A multi-tiered cake built on an inadequate foundation would most likely result in destroyed embellishments, uneven layers, and, in the worst case scenario, a fully collapsed confection.
- No matter how many tiers of cake you are stacking, from two to eight, it is preferable to have a minimum of a 2-inch to a 4-inch difference in the circumference of each tier to get the greatest appearance.
Stabilizing the Stacks
- Cakes that are stacked, especially those that are quite tall, must be stabilized to prevent them from toppling, sliding, or even collapsing.
- Individual cake boards and dowels in each layer of the cake can be used to secure the cake in one manner or another.
- This makes it easier to transfer the cake from the kitchen to the celebration site, since the tiers may be transported separately and then assembled at the event location, reducing the likelihood of unpleasant mishaps occurring during transportation.
- Tiers should be layered while the frosting is still wet and soft to avoid breaking the icing later on.
- As an alternative, you can wait for at least 2 days after icing the layers before attempting to stack them.
- Only when the lowest stages are made of a hard fruit cake or carrot cake is it not required to use complete dowelling in a stacked design.
With a light sponge cake or mousse-filled creation, the top layers would simply sink into the lower levels and the cake would tumble over if the dowels were not used.
Using the Cake Boards
- While cake boards are not strictly necessary for building a stacked cake, they do help to stabilize the cake and make placing each tier on the cake much easier.
- The cake boards should be purchased or cut so that they are the same size as the cake tier (or else the board will show).
- It is also critical to ensure that the board is made of a durable material that will not bend or break easily.
- For smaller layers—6 inches or less in height—you can stack two cakes on a single serving board.
- Do not attempt to stack more than two layers at a time.
- In order to know where to position the dowels beneath the next cake layer, lightly set the next cake board on top of the previous cake layer to create an outline.
This will allow you to know where to place the dowels and ensure that they are truly under the next cake layer.
Using the Dowels
For the cake, it is not difficult to construct a strong foundation out of wooden dowels.You may use either wood or plastic dowels, depending on what you have on hand or your personal inclination.As a general guideline, one dowel should be used for every two inches of cake in diameter.If you are making a 16-inch or 18-inch cake, you will need at least 8 dowels, and if you are making a 10-inch cake, you will need at least 6 dowels.
- Plastic dowels are often wider than wood dowels, allowing you to utilize less plastic dowels in your building project as a result.
- However, one advantage of using wooden dowels is that you may ″sharpen″ one end of them into a point, which makes it simpler to penetrate the cake and the cake boards when using them.
- Using a pencil sharpener or even a sharp paring knife, you may sharpen the dowel to perfection.
Make certain that any cutting or shaping is done away from the cake to avoid the possibility of sawdust or debris contaminating the cake.Regardless of whether you are using wood or plastic dowels, you should thoroughly wash and dry them before putting them into the cake.Another tip is to cut all of the dowels for each layer before inserting any of them into the cake; this way, you can ensure that each dowel is cut to the same length on each layer.
- It’s also important that they are put straight up and not at an angle.
- It may be simpler to insert the dowels into the cake if the cake has been refrigerated before doing so.
- In order to properly position the dowels for each tier, begin by inserting one dowel in the center of the largest tier and then placing other dowels a little inside the perimeter where the next tier would be placed (so the dowels are below the second tier).
Assembling a Stacked Cake
Once you have your cake layers and all of your ingredients, you are ready to start putting together your tiered cake design. If you take your time and carefully follow the procedures, keeping in mind the helpful hints, you will almost certainly be successful.
- ″Glue″ the bottom layer to the cake board with icing
- the bottom tier is normally on a thicker cake board or even a plywood foundation that is either the same diameter as the cake or at least 2 inches larger depending on the design
- Spread the frosting or icing on the layer in an even layer.
- Make certain that the cake is entirely level by placing a level from the hardware store on top of it
- Dowels should be inserted into the bottom layer.
- The bottom layer’s icing or fondant should be softly imprinted with the contour (centered) of the cake board that will be used for the following layer. Removing the cake board and inserting the dowels in accordance with this instruction
- Fill the layer with one of the dowels, being sure to go straight down to the cake board (inside the circle you put on your template). Pull the dowel back out after you have scored it at the correct height of the cake’s top using a sharp knife.
- Using the initial measurement, cut the rest of the dowels for that tier to the right length
- this will save time later on.
- Placing the dowels into the cake tiers and spacing them evenly apart, approximately 1 inch in from the cake board outline, is a good idea. Push the dowels straight down until they are all in contact with the bottom of the cake board.
- Use a palette knife to move the frosting without destroying it and repeat the process with the remaining layers (except the top one), making sure they are all perfectly centered.
- Making use of icing, adhere the top layer to a cake board of the same size as the cake
- ice the cake board uniformly and set it on top of the cake
- As soon as the cake is fully built, thread a long wooden dowel with a sharpened end through all of the tiers, starting at the top. The pointed end should pierce each cake board and then embed itself into the base cake board. This will prevent any shifting from occurring. If your dowels are not long enough to run through the entire cake, it is recommended that you support the first two levels on the bottom using this approach first, and then repeat the process with the upper two or three tiers.
How much icing do you need to cover a cake?
Discover how much icing you’ll need to cover your cake or cake board with this useful chart, which also includes helpful top suggestions for coating your cake!
- To avoid cracking or tearing the sugarpaste, make sure it is soft and flexible before using it.
- Prepare a cornflour-dusted surface for rolling out the dough. Make use of 5mm (1/4in) spacers to assist you in rolling out your sugarpaste to a consistent thickness.
- In order to avoid fingerprint traces or rips on your sugarpaste, raise it with your rolling pin.
- Once you’ve placed the sugarpaste on your cake, use spacers to level it out.
- Allow for a’setting’ to take place overnight before decorating
Cake covering guide
Knead the sugarpaste until it is soft and flexible; otherwise, it may crack or tear during the baking process.Using cornflour to sprinkle the surface of the dough, roll it out to the desired thickness.Roll out your sugarpaste to an equal thickness with the aid of 5mm (1/4in) spacers.If you want to avoid fingerprints or rips, raise your sugarpaste with your rolling pin.
- Once the sugarpaste is on your cake, use spacers to smooth it down.
- Allow it to ″set″ for at least one night before to embellishing;
Covering a cake:
- Round/square: 15cm (6in) / 14cm (5in) – 500g (1lb 1oz)
- 18cm (7in) / 14cm (5in) – 500g (1lb 1oz)
- 18cm (7in) / 14cm (5in) – 500g (1lb 1oz)
- (6in) – 700g (1lb 6oz)
- 20cm (8in) / 18cm (7in) – 800g (1lb 7oz)
- 23cm (9in) / 25cm (9in) – 800g (1lb 7oz)
- 23cm (9in) / 25cm (9in) (10in) • 1 kilogram (2lb 2oz)
- 25cm (10in) / 27cm (11in)
- 1.3 kg (2lb 9oz)
- 27cm (11in) / 30cm (11in) (12in) – 1.55kg (3lb 3oz)
- 30cm (12in) / 33cm (13in) – 2kg (4lb 4oz)
- 30cm (12in) / 33cm (13in) – 2kg (4lb 4oz)
Covering a cake board:
- Round/square: 15cm (6in) / 14cm (5in) – 100g (312oz)
- 18cm (7in) / 15cm (6in) – 250g (9oz)
- 20cm (8in) / 15cm (6in) – 250g (9oz)
- 20cm (8in) / 15cm (6in) – 250g (9oz)
- 20cm (8in) / 15cm (6in) – 250g (9o (7in) 312oz)
- 23cm (9in) / 25cm (10in) – 450g (1lb)
- 25cm (10in) / 27cm (11in) – 500g (1lb 1oz)
- 27cm (11in) / 30cm (12in) – 650g (1lb 4oz)
- 30cm (12in) / 33cm (13in) – 700g (1lb 6oz)
- 30cm (12in)
How to cover a cake board
A cake board should be treated as an extension of your cake and should be used as such, yet it is frequently and easily forgotten about.With cake boards, you can easily add a message, carry on the design, or create a whole other design altogether!Decorating a cake board does not have to be a costly endeavor.You may use any leftover sugarpaste from decorating your cake, or you can purchase a tiny package of sugarpaste from a shop to complete this project.
To cover a cake board in sugarpaste:
- Roll out the icing to a thickness of 5mm (1/4in) on a cornflour-dusted surface, rotating the sugarpaste as you go to ensure a uniform shape and to prevent it from sticking together
- Use a little mist of water to softly wet your drum, a moist piece of kitchen roll, or piping gel to paint your drum
- Then, using your rolling pin, gently remove the sugarpaste and place it on your cutting board, stabilizing it with your hand and trimming off any excess with a sharp knife as necessary. Allow for optimum results to be achieved by allowing it to set overnight.
How to fix cracked sugarpaste
If your sugarpaste has begun to crack or rip, don’t be concerned; we can repair it quickly!Gently press the sugarpaste back together with your hands or a smoother, then work in circular motions with your palm or smoother until the fissures are less noticeable and eventually disappear.This must be done while the sugarpaste is still soft, but it must be done with care and gentleness.If you have a little rip in your sugarpaste, first try to gently pull the two pieces of sugarpaste back together by gently pressing on each side of the tear.
- Once you’ve reattached the two pieces of sugarpaste, smooth them gently in circular motions to decrease the crack, following the instructions in the previous section.
- If there is a visible line where you have rejoined it back together, you may easily conceal it with a well-placed embellishment or accent.
- Please don’t be alarmed if none of the ways listed above work, or if you have a full-blown hole in your sugarpaste.
To repair it, roll out a piece of the same color sugarpaste and cut out a shape that mimics the hole in the cake.With your hands and/or the use of a smoother, gradually smooth this into the gap until it is completely sealed.There may be a faint line visible after the cake has been patched, but as with other cake decorating challenges, a correctly placed decoration will cure the problem!
How to Fill and Stack a Layer Cake
No need to be concerned if your sugarpaste has begun to crack or rip – we can repair it!Gently press the sugarpaste back together with your hands or a smoother, and continue to work in circular motions with your palm or smoother until the fissures are less noticeable and have disappeared completely.While the sugarpaste is still soft, this must be done with care and careful handling.If you have a little rip in your sugarpaste, first try to gently pull the two parts back together by pressing on each side of the tear.
- To minimize the crack, smooth gently in circular motions around the edges of the two pieces of sugarpaste you just reassembled, following the instructions above.
- A well-placed embellishment may always be used to conceal a visible line where the piece was previously linked back together.
- You shouldn’t be alarmed if none of the ways listed above fail, or if you have a full-blown hole in your sugarpaste.
Roll out the same color sugarpaste and cut out a shape that mimics the hole to use as a repair.With your hands and/or the use of a smoother, gradually smooth this into the gap until it is secure.There may be a faint line visible after the cake has been patched, but as with other cake decorating challenges, a correctly placed decoration will remedy them all!
How to Make a Layer Cake
Due to the large number of cake recipes on my website, I have discovered that wobbly, unstable cakes are frequently a problem for people.While it may appear that there is a problem with the recipe, it is often the case that a few simple tips would make a significant difference in the outcome.Recently, I discussed the importance of leveling and torting your cakes, and I wanted to reiterate that point today.Today we’ll talk about how to fill your cake, and the first thing we’ll cover is how to apply frosting to your cake.
Frosting Consistency is Key
When it comes to stacking cakes, my regular vanilla buttercream recipe serves as the foundation for the vast majority of the frostings I employ.I even use it when I’m starting to experiment with other tastes.If you’re interested in learning more about the icing itself, I go into more detail about it in that post.The proportions of the elements are the most crucial thing to keep in mind.
- It’s easy to think that adjusting those ratios won’t make a difference, but it actually does make a difference.
- Making sure your frosting has the appropriate consistency is essential to making a successful tiered cake.
- You may also go to that post for additional information, but the important thing to remember is that it is all about the ratios here once again.
Butter or shortening will mostly certainly serve as the foundation for your frosting recipe.Powdered sugar, as well as some form of liquid component or flavour, will be added to this mixture.In the end, the consistency of your frosting is controlled by the amount of liquid you use, which thins down the frosting when compared to the amount of powdered sugar you use, which thickens it when compared to liquid.
- In order for your cake to stay in place, the icing must have enough powdered sugar to keep it from sliding about.
- The amount of powdered sugar required for a genuinely stable frosting may surprise you, but it is essential in the preparation of an American buttercream.
- While you may be tempted to reduce the powdered sugar in a layer cake with a thin filling, you will want to be extremely cautious about how much you reduce it if you are constructing a layered cake with a thin filling.
- When I wrote about frosting consistency, I included some examples of what to look for to ensure that your icing is the consistency you require.
- If you are still unsure, you may go to that post for more information.
What You’ll Need to Make a Layer Cake:
Cake layers are a term used to describe the layers of a cake (of course) Spatula with an offset blade (I prefer the 9 inch) Piping bag is a type of bag used for spitting. a piping tip with a large spherical tip (I use Ateco 808) Filling for the Frosting Turntable Round cake made of cardboard Cake lifter is an optional accessory.
How To Fill and Stack a Cake
Let’s have a look at what I did with a cake that had many different kinds of filling in one cake so that I could demonstrate this in a few different ways.You may use a thinner frosting consistency if you’re only adding a layer of buttercream between your cake layers, and it will still stay together just fine.I like to spread about 1 cup of frosting between each of my 8-inch cake layers and spread it out evenly on the top of the cake.You want to make certain that it’s nice and even/level before proceeding.
- Even layers are one of the most important aspects of making a cake that doesn’t wobble.
- Because I was combining two fillings into a single cake, I started with only 1/2 cup of frosting for this recipe.
- Using a spatula, apply your frosting to your cake layer and distribute evenly, allowing some to hang over the sides of the cake.
After that, a layer of caramel sauce is spread on top of the cake.Adding a dam of frosting around the outside of the cake will prevent it from pouring out from between the layers and creating a shaky cake as a result.Likewise, it will be placed on top of the initial layer of icing in this instance.
- Once again, the consistency of the frosting is critical in this process.
- That dam of icing must be sufficiently stiff in order for everything to stay in place.
- If possible, I prefer to pipe my dam so that it extends right up to the edge of the cake, with a small amount of it hanging over the side.
- It’s also important to consider how much filling you put in your sandwich.
- I indicated above that I use approximately a cup of buttercream, but when it comes to thinner fillings, I tend to use 1/2 to 3/4 cup, depending on how thin the filling is to begin with.
- You will still wind up with a wobbling cake, no matter how powerful your buttercream is, if the filling is too thin and too tall, as seen in the photo.
- As a last step, I prefer to make sure that the dam has sufficient of height so that I am confident that all of the filling will fit within it.
This is when I employ my huge circular pipe tip in order to get the desired height.You may add your filling after you’ve applied your dam by piping it around the perimeter of the cake.Make sure to spread it out evenly.Before adding the next layer of cake, check to see that the filling layer is evenly distributed throughout the cake.Use an offset spatula to go around the outside of the dam and smooth out the frosting so that it’s level with the filling if your dam is taller than your filling (which is typically the case with mine).
Place the next layer of cake on top of the previous one.When I’m making thinner cake layers, I prefer to utilize my cake lifter to ensure that they don’t fall apart.The next stages are essentially variants on the previous ones.I add another dam and fill it with chocolate ganache and a crisp streusel topping before decorating with berries.Another towering dam that needs to be smoothed off before adding the next layer of cake is there this time.
When you’ve finished stacking and filling all of your cake layers, your cake should resemble somewhat like the picture above.There is a significant quantity of icing dangling over the sides of the cake.I use this frosting to produce the crumb coat on the exterior and top of my cake by spreading it around the outside and top of the cake.An outside crumb coat is a thin coating of frosting applied to the outside of a cake that serves to keep crumbs from mixing with the final layer of icing.The crumb coat may always be added afterwards, but I’ve found that having the frosting in the filling layers spread out to the borders before baking helps to avoid air bubbles, which can get trapped in the frosting and work their way out, giving your cake an unattractive ″pimple.″ Once you’ve completed your crumb coat, you’ll be able to begin frosting your cake.If necessary, you can place your cake in the refrigerator before icing it.
You should have a look at my excellent guide on how to frost a smooth cake using buttercream.It comes with a step-by-step video in which I lead you through the whole procedure.I hope you find today’s post to be of assistance!
It’s a great resource if you’re thinking of making the cake seen in the photographs.It’s a Drumstick Layer Cake, to be precise.
Some Cake Recipes with Yummy Fillings to Try:
Cake with a brown sugar layer and a peach filling Lemon Cake with Fresh Lemon Juice Berries with a Bavarian Cream Flavour Cake with Mascarpone Filling Pina Colada Layer Cake is a cake with layers of pineapple, coconut, and coconut cream.Cake with Almond Custard Raspberry Chocolate Layer Cake is a delicious dessert.Layer Cake with Banana Cream Filling Cake with Layers of Pecan Pie Chocolate Cake with a Hot Topping It is possible that this content will include affiliate sales links.Please take the time to read my disclosure policy.
Discover the secret to a picture-perfect, crumb-free sheen.
Frosting a layer cake can be intimidating, but with a little patience and a few pointers on technique, you will be able to frost like a professional in no time. TIP To ensure success, wait until the cake has completely cooled to room temperature — usually 4 hours or more after baking — before applying the frosting.
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1 Level the Cake Layers
When you bake a cake, it is common for the layers to be uneven; however, leveling eliminates this problem. Using a bread knife or other serrated knife, softly slice over the top of any high points on each layer to create a layered effect.
2 Prep Your Cake Stand
Prepare your cake by first cutting a ring of cardboard to suit the size of the cake.Layout the cake stand so that the cardboard is in the center.This will make it easier to flip the cake as you are decorating it.In the meantime, apply a couple of teaspoons of your own frosting in a thin layer on the cardboard.
- One cake layer should be placed on top of it, with the icing serving as an anchor.
- Second, arrange four sheets of parchment or wax paper around the cake on the plate, tucking the ends just just beneath the borders of the paper.
- This will prevent your serving dish from being soiled.
TIP Using an offset icing spatula is the most effective tool for frosting a cake or cupcake.It provides you with the greatest amount of control while you are working.If you don’t have an icing spatula, a butter knife or an icing spatula will suffice.
3 Frost Between the Cake Layers
Begin by pouring approximately 3/4 cup of frosting in the middle of the base layer and using a spatula to gently push the icing toward the cake edges. Make sure to keep the frosting level so that when you cut into the cake, you get a nice even layer of icing.
4 Add Layers
Place the next cake layer on top of the icing, matching the sides of the previous cake layer as you go.Gently push the cake layer into position with your fingers.Make a three-layer cake by spreading the frosting on the second layer and then putting it on top of the third cake layer to complete the cake construction.Once the inside layers of frosting have been completed, it’s time to start to work on the outside layers.
5 Create a Crumb Coat
- When icing a layer cake, the first guideline to follow is to apply a crumb coat.
- Using a crumb coat, you may prevent crumbs from damaging the final appearance of your cake by sealing them in with a thin coating of icing.
- Using your spatula, evenly spread a little quantity of frosting on the top of the cake to achieve this effect.
- Then, using the tip of the spatula, carefully apply about 2 tablespoons of frosting over the edge of the cake, working your way around the whole surface.
- TIP After the crumb coat has been applied, place the cake in the refrigerator for 10 minutes to allow the frosting to set.
- Using this method, you can avoid crumbs getting into your final frosting coating.
6 Frost Over the Crumb Coat
After that, spread a generous amount of icing over the crumb coat. Begin by putting approximately 3/4 cup of frosting in the center of the cake and spreading it outward. Apply little pressure to the frosting around the cake edges, attempting to ensure that the frosting layer is level. Make careful to ice the sides of the cake as evenly as possible.
7 Create a Shiny Seal
- The bottom of the spatula should be gliding over the top of the frosting in order to produce a smooth surface.
- Dip your spatula in warm water and brush off any excess water before continuing.
- When the spatula begins to adhere to the frosting, gently dip it back into the warm water and smooth it out again until the frosting is smooth.
- Continue dipping and gliding until the whole surface of the cake is smooth and even in appearance.
- TIP If a perfectly smooth cake isn’t your style, swirl the icing with the back of a spoon to give it a more interesting look.
- Concerning My Kitchen Is My Playground In 2011, Tracey started the famous blog The Kitchen is My Playground, which has gained a large following since its launch.
- Ultimately, she wants to share recipes with other home chefs who are interested in preparing great (and sometimes daring) meals for their family and friends.
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How To Frost A Layer Cake (Step By Step Photos!)
- It is possible that this content contains affiliate links.
- For further information, please see my disclosure policy in its entirety.
- This is a step-by-step lesson on how to frost a layer cake, as taught in Baking 101.
- I will demonstrate the proper materials and procedures to use in order to create a beautifully frosted layer cake to be presented to family and friends.
- Permit me to begin this essay by emphasizing that icing layer cakes to a professional level requires time and experience.
- And a great deal of patience!
- So don’t be concerned if your first cake doesn’t appear like it should be displayed in a bakery window just yet.
- You’ll get better, believe me!
- I am not a pastry chef by training (oh, how I wish I were!) and it has taken me many, many cakes to be able to frost a layer cake without becoming annoyed with the process.
- I attended as many in-person sessions as I could, and then I simply continued practicing and improving!
Never fear, none of those delicious pastries went to waste!But I’m hoping that if you’re a newbie in the world of cake decorating, this post will be really beneficial to you.
Cake Decorating Tools
- First and foremost, let’s get the necessary tools! You are only as good as the instruments you use. The following are the icing tools that I recommend for layer cakes: The use of a rotating cake stand is optional, but it will make the process significantly simpler. Furthermore, if you’re serious about cake design, it’s a wise purchase.
- Large Angled Spatula — I use this to frost the final layer of icing on the cupcakes. I like that it’s huge, and I enjoy that I can flip it sideways while I’m frosting the edges.
- Using a pastry scraper to level down the sides of icing and scrape off extra buttercream is one of my favorite things to do.
- Serrated Knife – To assist in leveling the cake if it is required. But we’ll get into the specifics of leveling your cake later.
- Using Wilton Cake Strips, I’m able to consistently produce flat cake layers by wrapping them around my cake pans.
- If you’re transporting the cake or presenting it to someone, a cake cardboard circle under your initial layer that fits your cake is a good idea
- otherwise, you can use a cake plate.
- For icing my cakes, I use big disposable piping bags that I keep in my freezer at all times. I find that the reusable piping bags are difficult to clean after use, so I get the large 18-inch ones so that I don’t have to replace them as frequently.
- Round piping tip – I’ve begun using this tip to apply a uniform coating of frosting to my layers rather than slapping on random amounts of frosting
- cake icing tip – I also own and use this tip, but it’s rather large and difficult to find a bag that would accommodate it. I have a very large reusable bag just for this purpose. Instead of using an angled spatula to apply the final layer of buttercream, you can use this instead.
- After spreading the final layer of buttercream, I use a small spatula to fill in any gaps and holes that have occurred.
- Cake Transfer – If you don’t already possess a cake board and you want to shift your finished cake from your spinning cake stand to a fancier stand for presentation purposes or into a container for storage purposes then you’ll love this basically gigantic spatula for the job. It’s something I’ve used several times.
Start With Flat Cake Layers
- First and foremost, we want to make certain that our cake layers are FLAT before we begin icing them.
- You will never be able to get the stunning flat cake appearance using dome cake layers since they do not seem as professional.
- I prefer to wrap Wilton cake strips around my cake pans to aid in the creation of perfectly level layers of cake.
- You may read the rest of my post on How To Bake Flat Cake Layers for more information.
- Instead of using these strips, if you like flat layers, you may use a serrated knife to clip the tops of the layers off using a serrated knife.
- Initially, I merely use a sawing motion back and forth with the knife in about an inch of the cake, turning it as I go, then gradually moving the knife inwards until the cake is completely covered.
- If you plan on torting the layers (i.e., cutting them in half), do it immediately, before you begin icing the cake.
- This cake cutter is another another useful tool for doing this task.
Use A Good Frosting
- I usually recommend making a well whipped, stiff buttercream icing for your cakes.
- My vanilla buttercream frosting is one of my favorite things to use.
- It may be necessary to cool your frosting for a short period of time in the refrigerator if it is too soft for the cake.
- However, you do not want it to be too chilly since it has to be able to spread readily.
- If the temperature is too low, your cake may crumble and become a sloppy mess!
- I’ve found that making three batches of buttercream ensures that I have enough to fill in between the layers, frost the final coat, and pipe on a decorative border.
- If you don’t use up all of the buttercream, you may preserve it in an airtight container.
- If your buttercream has too many air bubbles as you’re putting it, put it back in the bowl and whisk it around a little to knock some of the extra bubbles out of it before spreading it.
Here are some more great buttercream recipes to try:
- Cream Cheese Frosting Recipe
- Mint Buttercream
- Coconut Buttercream
- Peanut Butter Cream
- Brown Sugar Cinnamon Buttercream
- Mixed Berry Buttercream
- Strawberry Buttercream Frosting
- Brown Sugar Buttercream
- Easy Chocolate Buttercream Frosting
- Easy Caramel Buttercream Frosting
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Butter
Stacking The Layers And Filling
1. Put A Little Frosting On To Your Cake Board
- It’s my preference to use a small amount of icing as ″glue″ to keep my cakes attached to their cake boards.
- I add a little bit of frosting in the center of the cake board and then set my cake layer on top of it.
- You won’t need much at all.
- Advice from the pros: If you have trimmed your cake layers, I recommend placing the trimmed side down to cover up the crumb side and leaving the smooth side facing up.
- In the absence of a rotating cake stand, you can simply place the cake serving plate straight on top of the stand.
- This dab of frosting, on the other hand, will prevent the bottom layer from shifting.
2. Fill First Layer
Addng A Soft Filling – Make A Dam!
- If you are filling your layers with something other than icing (such as the lemon curd seen below), I recommend creating a ″dam″ around the outside of the cake to act as a barrier to keep the filling within and prevent it from seeping out the edges.
- If you’re making a multi-layered cake, you’ll also want to make sure that you use the same quantity of frosting between each layer.
- You can either measure it out or pipe it on using a piping bag and tip, which is what I prefer.
- It is my goal to have a frosting/filling that is approximately half the thickness of the layers.
- Make sure you use enough frosting so that when you attempt to spread it around, it doesn’t rip the cake below apart.
- Pro tip: Pipe the frosting approximately 1/4 inch inch from the edge of the cake so that when the top layer is applied, the frosting has some room to migrate to the edge of it.
3. Repeat With Remaining Layers
Following the addition of filling/frosting to the first layer, arrange the second layer on top of the first. Keep in mind that the following layer should be placed upside down. Using your fingers, gently press down on the cake in the middle to make it flat on top, and the buttercream will be pushed out to the edges. If this is a middle layer, you may want to add extra filling or icing.
- Okay, first and foremost, let’s define what a crumb coat actually is.
- I apply a very thin layer of frosting on the top of the cake.
- This is referred to as the ″crumb coat.″ Then place the cake in the refrigerator for 30 minutes to help seal in the crumbs.
- This is something I’ve done the night before as well.
- After the 30 minutes are up, I gently wrap the cake in plastic wrap and place it in the refrigerator until the next day, when I will finish icing it completely.
- This method of applying a thin coating of frosting and then refrigerating it helps to ″seal in the crumbs″ so that your final layer of frosting is completely free of crumbs and appears extremely nice.
1. Pipe Or Use An Angled Spatula and Frost Cake Top And Sides
Crumb coat can be applied using a piping bag and tip or with a spatula, depending on your preferred method. I prefer to use the same piping bag and tip for the second time to ensure that the same quantity of frosting is applied to the whole cake. I use a huge round tip for this (or you can use the large cake icer tip).
2. Scrape off the excess frosting
I use a pastry scraper (or an offset spatula) to scrape the icing off the cake, leaving a ″naked cake″ in its place. As long as there aren’t any crumbs in the icing, I’ll keep it. However, if there are any crumbs, I will trash them (or save them to eat with my cake leftovers from leveling my cakes). After all, why let anything go to waste?)
3. Refrigerate The Cake
- If you want to make a thin layer of icing on top of the cake, put it in the refrigerator for at least 30 minutes.
- 30 minutes is generally enough for me (and I’ll occasionally do this stage overnight – just cover it with plastic wrap so that it just faintly touches the frosting; it’s good if it’s going to be refrigerated).
- In this state, the cake is completely bare, and you may call it finished!
- Consider the case when we want to continue…
- Of course, you may also use a spatula to apply the crumb coat.
- Concentrate on applying a small layer of frosting once again.
- Using your spatula, start by doling some on top of the cake and rubbing the icing back and forth.
- After I’ve spread the frosting over the cake, I use a spatula to scrape off any excess by holding it at a 45-degree angle.
- I go through the same procedure with the sides as well.
Final Layer Of Buttercream
The final layer of buttercream should be applied after the cake has been crumb coated. Depending on your level of perfectionist tendencies, this phase may take some time. However, now that it has been crumb coated, it should run much more smoothly (yes pun intended).
1. Apply Layer Of Buttercream On Top
- A generous dollop of buttercream is applied to the middle of my cake using an angled spatula to begin the process.
- Make sure to use a generous amount of frosting at the be