When pulling the floss across the cake,make sure you are tightening it into a circle of floss.
How do you stack a 3-layer cake?
It’s somewhat of an art to stack a 3-layer cake successfully. You have to assess each layer and decide which would fit best where. If a layer has a crown on top, you may have to alter it to allow it to stack well with the other layers.
How do you stack a cake on a cake board?
When the cakes are completely cooled, you are ready to stack the layers. On a 9-inch round cake board, place the first layer of cake bottom side down. Use a cake revolving plate so you can turn the cake as you frost.
How do you Frost a cake with two layers?
Position the second layer, top side up, on top of the bottom layer. Frost the entire second layer. Smooth the seam of frosting between the first and second layers with the spatula. Build up any low or lopsided spots with frosting.
How many cake layers can you put on a cake board?
For smaller layers—6 inches or less—you can stack 2 cakes on 1 board. Do not try to stack more than 2 layers. Before putting the cake layer (s) onto the board, lightly place the next cake board on top of the previous cake layer to make an outline; this way you will know where to place the dowels, making sure they are actually under the next layer.
How do you stack cake layers without breaking them?
You can avoid breaking the top layer when building your cake by popping it into the freezer—it’ll help ensure the layer is stable. If you’re short on time, use a spatula to gently lift the top layer onto the bottom.
Do you stack cakes upside down?
Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble. Tuck overlapping pieces of parchment paper under the edge of the cake; this will help keep your stand clean as you frost.
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.
Do you need cake boards between tiers?
Before you can stack a cake, all of the layers must be leveled, even and finished with buttercream or fondant. Every tier should be on a cake board (cardboard round or other shape), and the bottom tier should be on a thicker cake board to support all of that weight.
How do you stack and frost a cake?
Place layer, rounded side down, on plate. Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge. Place second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs.
Can you stack cake without dowels?
The only time full dowelling is not necessary for a stacked construction is if the lower tiers are a firm fruit cake or carrot cake. If a light sponge cake or mousse-filled creation, without the dowels the top tiers would simply sink into the lower ones and the cake will topple over.
How do I stop my cake from doming?
To stop your cake from doming, line the outsides of your cake tin with a double layer of foil. Simply take long strips of foil, fold them to the height of your cake pan and wrap around the outside. The extra foil slows down the heating of the pan, so the cake batter at the edges won’t cook as quickly.
Why are my cake layers sliding?
Why Are My Cake Layers Sliding? There’s nothing more frustrating than having your cake layers slide all over the place while you’re trying to frost your cake. This can happen if your cake layers aren’t chilled, your buttercream is too thin, or if you’re filling your cake with a soft filling like jam.
What do you do if your cake is lopsided?
To avoid the Leaning Tower of Layer Cake look, make sure to chill your cake in the refrigerator before adding another layer. Once it sets, you can gently push it back into alignment. “Otherwise, don’t stress too much—even crooked cake is still delicious!” says English.
Can you flip a cake upside down?
Let it cool on a wire rack for at least 10 minutes and up to half an hour, then lay a flat plate over the top of the cake pan. Carefully flip the cake over onto the plate. Bang on the bottom of the pan for good measure, then lift the pan off.
How much frosting do you put between cake layers?
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. Put 1 1/2 cups on top of the cake.
How to assemble a layer cake?
– A talented Melbourne Cake Artist has shared how to make cakes in a pie maker – Tigga Maccormack revealed that the mini cakes take seven minutes to bake – She places four scoops of cake mixture into the Sunbeam pie maker’s molds – Then once cooked she created one tall cake with buttercream, jam and berries
How to assemble and Frost a layer cake?
How to bake a two layer cake?
How to Stack a Cake – For Beginners
I am unquestionably a novice when it comes to cake stacking, but I enjoy pushing the boundaries of my creativity to the extreme.In order to create a cake tower for my son’s birthday party, I knew I’d have to do some research first.What I realized while searching the Web for tips was that the advice coming from professionals seemed so complicated.Sometimes the best person to give a beginner advice is another beginner.
As a result, I’m here as an amateur cake stacker with simple and straightforward instructions!With some great advice from Melissa at Lil’ Miss Cakes and more tips from the Web,I was ready.You’ll want to start with a well-tested formula.On Joy of Kosher, you can find my recipe for Rainbow Layer Cake.
Since you will be stacking two cakes, just double the recipe.My cake will have layers of red and yellow, so after mixing the batter, I divided it into two large bowls and whisked in red gel food coloring in one and yellow in the other (gel food coloring will not change the texture of the batter).I then baked my cake for 30 minutes at 350 degrees.A few tips: Bake the bottom cake in three 9-inch round pans and the top cake in three 6-inch round pans.Line each pan with parchment paper then spray with cooking spray to ensure the cakes come out of their pans easily.
- Once the cakes have cooled completely, use a serrated knife to slice off the rounded dome on top of the cakes to even them out.
- You don’t want uneven layers or the cake will be lopsided.
- Save that extra cake for cake pops!
- When the cakes are completely cooled, you are ready to stack the layers.
- On a 9-inch round cake board, place the first layer of cake bottom side down.
Use a cake revolving plate so you can turn the cake as you frost.Dollop a large amount of buttercream on top and spread with an offset spatula to the edges of the cake.Top with the second layer of cake, repeat the process then top with the third layer, this time bottom side up for an even top to the cake.Using another large dollop of buttercream, “crumb coat” the cake, which means you are coating the cake with a thin layer of buttercream to cover any imperfections and set any loose crumbs.This process does not need to be pretty!
Refrigerate for at least 30 minutes.Follow the same process with the 6-inch tier (on a 6-inch cake board) and refrigerate for at least 30 minutes.The bottom layer should be ready to decorate at this point!Place a large dollop of buttercream on top of the cake and spread the frosting cleanly around the top and sides.
Keep a cup of hot water nearby to dip in the offset spatula, wipe with a towel then smooth on the buttercream with the hot utensil.To cover your cake in sprinkles like mine, place the sprinkles in the palm of your hand and press them against the buttercream.Open up the rolled fondant, scoop out ½ teaspoons and roll in to balls.
Place the balls all around the bottom of the cake in alternating colors.Bonus: covers any imperfections!To decorate the top cake, I used colored fondant to make superhero cutouts.Use any cookie cutter you want to make fun shapes.
Sprinkle powdered sugar on the counter and the rolling pin so the fondant doesn’t stick.Roll out the fondant, cut out the shapes and set them aside.Remove the top layer from the fridge and using more buttercream, cover it completely.Place your fondant shapes on the cake and set it aside.
- Next, stabilize your cake to hold the top layer.
- You can either buy plastic dowels or use wide straws.
- Place them in towards the center of the bottom cake and cut off the excess.
- Gently place the top layer over the dowels, making sure it’s centered on the cake.
- Create more fondant balls for the edges of the top layer and you are done!
Refrigerate uncovered for up to 3 days.Please comment below if you have any questions or tips.Check out the layers!
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.
- As soon as you have all of your cake layers and ingredients, you can begin assembling your tiered cake. With patience and careful attention to detail, while keeping in mind the useful hints, you will almost certainly be successful.
How to Fill and Stack Cake Layers
Is it possible that you’ve had a cake filling disaster on your hands?Yes, I have.I’ve seen it everything, from it bursting out between layers to it just pouring out of the sides because it’s simply too thin to resist the weight of gravity, and I’ve seen it all before.The issue is, the act of filling and stacking your cake is likely the most important step in constructing the structure of your cake.
The conclusion of your cake might be completely thrown off if your cake filling is unstable in any way.And if you’re anything like me (a perfectionist to the extreme), this can be catastrophic.Throughout the years, I’ve grown to rely on two distinct techniques to filling and stacking cakes, since, in my perspective, there are two distinct kinds of cake fillings.It is possible to have stable fillings such as buttercream, and it is also possible to have less-stable fillings such as soft consistency chocolate ganache (such as salted caramel), jam, lemon curd, and so on.
In this video, I’ll demonstrate my method of filling and stacking layer cakes, utilizing whatever you’re currently using to fill your cakes.In the meantime, here’s a little movie to demonstrate the tactics I’ve grown to adore before you read all of the facts further down: First and foremost, if you’re interested in seeing more Cake Basics videos like this one, you should certainly subscribe to my YouTube channel and see the rest of this series!You’ll even get cake recipes and decorating instructions to help you extend your skill set and be inspired while you’re there.Make sure you click on the Subscribe button so you don’t miss out on any new videos!
Before You Start Filling & Stacking
With every cake I make, no matter what sort of filling I use, I always start by laying a cardboard cake circle on the turntable that is the same size as the top and bottom layers of the cake.Then, using a little dab of buttercream, cover the whole cake circle before placing the first cake layer on top of it to complete the cake.In order to hold the bottom layer in place, a small swipe of buttercream is used as ″glue.″ Not only does this cardboard cake circle approach help to hold your bottom layer in place, but it also makes your cake easier to deal with and move from the turntable to a cake stand or box when it’s completed baking.After you’ve fastened the bottom layer to the cake circle, you may proceed with one of the two filling processes listed below, depending on the type of filling you’re using.
Filling Cakes with Buttercream
Filling a cake with buttercream is really simple, as long as you choose buttercream that has the proper consistency for the job.Even while my vanilla buttercream recipe is the right consistency for filling and decorating cakes as is, it may be necessary to thicken it if your buttercream collapses under the weight of the cake layer above it and starts spilling out of the edges of the cake.Depending on the sort of buttercream you’re using, this might entail adding more powdered sugar to your buttercream or allowing it to chill in the refrigerator before beating it again.Simple scoops of buttercream over your cake layer and smooth it down with an angled spatula till it’s approximately a 12 inch thick are all that’s required to fill a cake (or however thick you prefer your filling to be).
The levelness of your buttercream filling is really crucial, so be sure to examine it from eye even before adding the next cake layer.
Filling Cakes with Soft Fillings (Ganache, Caramel, Jam, etc)
A buttercream dam around the perimeter of your cake layer before adding your filling to the center is a good idea if you’re using a soft filling like as chocolate ganache, lemon curd, salted caramel, or anything else that may leak out under the weight of the cake layer, in my opinion.Using a buttercream of medium or firm consistency will allow you to build the dam on your cake (these notes after my vanilla buttercream recipe detail how to create those consistencies).Fill a piping bag with the buttercream and snip out a 12 inch opening.Pipe a dam around the cake layer, stopping approximately 1 inch from the edge of the cake.
Repeat with the remaining icing.Fill up the center of the dam with the filler you’ve prepared.This approach essentially provides a beautiful bumper for your filling, which helps it to withstand the weight of the cake layer while keeping your softer filling nice and secure within.Smooth down your filling until it’s level with the top of the dam, then set your next cake layer on top of it.
Repeat with the remaining cake layers.
Stacking Cake Layers
After you’ve placed your cardboard cake circle on the counter and filled the bottom layer of your cake using any of the two ways described above, arrange your second layer of cake on top, right side up.Make sure you go down to eye level to ensure that it is perfectly centered with the bottom coat of paint.Afterwards, repeat the procedure of adding and smoothing the filling before laying the next layer on top of the previous one.When you’re through with the top layer, flip it upside down (so that the bottom of the cake layer is the top).
By placing it cut-side down in your crumb coat and final cake finish, you will significantly limit the quantity of loose crumbs that will wind up in your final cake finish.
Creating Structure for Tall Cakes
My standard cake height is three layers, with a diameter of around six inches.My cakes wind up being between 5 and 6 inches tall, depending on how much filling and icing I use.The higher you fill and stack your cakes, the less stable they will become as a result of the weight of the layers above them and the laws of physics in general.Using the barrel method to provide more structure to a tall cake is recommended if you want it to be very tall.
In order to equal out the weight of the cake, it is necessary to add supports such as dowels/boba straws and additional cardboard cake circles.While I have not yet created my own guide on this strategy, this is the one that I have used with great success and that I refer people to on a regular basis.Want to learn more about Cake Fundamentals?Visit this page to read all of the postings and to learn about the caking ways that I’ve learned to like over the years.
Every step of the way, I’ll be there to support you!
YOU NEED TO KNOW: How to Stack a Layer Cake
″Ugh, I wish I could learn how to make that,″ you might have said after seeing a lovely dessert on Instagram or watching a cooking show on television or browsing a website.Consider me to be a genie in a bottle, because I’m going to be sharing a few simple pointers and instructions for stacking beautiful layer cakes with you today, so keep reading.This is not a lesson for someone with advanced skills.Those who are eager to learn or those who wish to refine the abilities they already have will find this a fast and useful tutorial.
I’m also eager to answer all of your questions so that I can update this post to include the topics you’re most interested in learning about, so please feel free to share any resources you’ve found to be useful in your learning experiences.Let’s get started as soon as you’re ready and hungry!
What Is A Layer Cake?
This appears to be a ridiculous question to answer, but let’s be honest about it.A layer cake is any type of cake that has layers piled on top of each other!Cake is a single layer with icing, glaze, or some other garnish applied to the top, while a layer cake is often made up of two or more layers of cake stacked together with schmears of frosting and/or filling between each layer.To keep things simple for the sake of this post, we’ll stay with a three-layer cake.
That was rather straightforward, wasn’t it?
What Do I Need to Make a Layer Cake?
Cakes are made up of a few fundamental components that must be used for each cake, as well as a few specialized tools that make stacking cakes straightforward even for novices.I’ve included a few of my favorites on the ″Shop″ portion of my website, which you can access from the menu bar above.To begin, you’ll require the following materials: The Cake’s Layers (or a single thick layer of cake that you plan to slice in half) Frosting Filling in the blanks (if desired) Knife with serrations Spatula with a little offset (I prefer a small one) If you’re ready to take things to the next level, here are a few additional products to think about investing in: Turntable for Baking Cupcakes Cake Boards are a type of cake board that is used to hold a cake.Piping Set or Freezer-Safe Ziploc Bag are also good options.
a leveling tool for cakes If you want to be serious about learning how to stack a layer cake, you may want to consider acquiring a cake turntable to assist you in your endeavor.When I first started baking, I got a low-cost Wilton model that I used and liked for a long time.After a while, I upgraded to an Ateco model, which I have continued to use to this day.There is no reason to spend a lot of money on something that isn’t going to work.
Using a turntable to decorate cakes is the single most important tool you may have, and it can make a significant difference in the final appearance of your product.
How To Stack A Layer Cake?
Let’s take it easy on this one.Heck, I’m going to include some numbered stages just to make sure we don’t miss anything, all right?We have everything it takes to succeed!We’re going to start from the beginning.
1.Prepare the cake layers by stacking them one on top of the other.We can stack almost any cake recipe, but we always prefer to work with layers that have been allowed to cool completely.A cake that has just come out of the oven will not stack correctly.
For added ease of handling, I like to chill my layers in the freezer for a few minutes.This keeps all of the crumbs adhered to the cake rather than all over my spatula while I deal with them.Once the cake has cooled (or been partially frozen!), use a wide, sharp serrated knife to cut the domes from the top of the cake.We want the layers to be as flat as possible.
- To avoid your cake seeming like a hill rather than an ice skating rink, cut it to the desired shape.
- Cut off the top of the cake by getting down to eye level with it and cutting gently.
- Keep in mind to move slowly and avoid shaving too much!
- You can always cut off more, but if you chop off too much, you can always reconnect the cake.
- Preparation of the frosting and filling 2.
We’ll need to use cooled frostings and fillings once again.When it comes to frosting varieties, you may pick your poison, but if you’re new to the game, stick to the basics.Most people find that making American buttercream is the easiest part of the process.The consistency of the frosting is really essential in this case.If the frosting is too thick or stiff, it will adhere to the cake and pull off small pieces of it as you work your way around it.
If the frosting is applied too thinly, it will squeeze out the sides.When it comes to frosting, I prefer one that can be scooped onto your finger or an offset spatula without coming off, but that will only barely droop over when dolloped.There will be no droops!American buttercream may often be thinned out by adding a tablespoon at a time of water or milk until it reaches the desired consistency, as can French buttercream.
It is also common practice to gradually add more powdered sugar to thicken the sauce, a little at a time.If your buttercream becomes too warm, place it in the refrigerator to stiffen it up!After all, butter and fat are difficult to work with at cold temperatures.
3.Prepare your cake board by lining it with parchment paper.This is entirely optional.My favorite way to work with a cake board is when I’m icing a cake on my turntable, which I usually do.
The packaging tape or non-slip pad I use to secure my board to the turntable works perfectly.Spread a small dab of frosting on the board and place it precisely in the center of the board.This will assist in ensuring that your initial layer adheres to the board.In the event that you are not utilizing a cake board, you may just put the frosting dollop directly to the flat serving plate that you are using to assemble the cake.
- The use of a cake turntable and board makes a difference in this situation, but you can accomplish it any way.
- Begin to frost your cake with icing.
- Placing the first layer of cake on the cake board with the icing on top will make it easier to work with.
- If you’re not going to use a filling, go ahead and spread enough frosting to cover the entire cake liberally.
I prefer a 1/4-inch-thick layer of buttercream on top of most cake layers that are approximately 1 inch thick.Put some frosting on your cake and take your offset spatula in your dominant hand and start working your way around the cake.Beginning with the spatula parallel to the cake top, continue moving the frosting around to cover the cake, taking care not to actually contact the cake with the spatula at any point throughout the process.
- When spreading buttercream or frosting, I like to employ a gentle rocking motion rather than digging the edge of the spatula into the buttercream or cake.
- Keep repeating this technique, adding buttercream as required, until the buttercream is just dangling over the side of the cake.
- Turn the spatula slightly to dig in a little edge, and then twist your turntable like a record player to complete the process.
- Maintain a steady hand while tilting the edge of your spatula slightly to the side so that you can level the icing top.
In order to stack, we must start with leveled cakes and ensure that all of our icing is also leveled.If you’re planning to utilize a filling, here’s an alternative: Fill a piping bag equipped with a big round tip or a large ziploc bag with frosting and pipe it out onto a cookie sheet.Create a dam border around the circumference of the unfrosted cake using a pastry bag.Make certain that your dam walls are tall enough and well-connected in order to hold the whole filling.If the filling squishes out the top or the bottom of the cake, it can make it nearly hard to frost the cake properly.Once the dam is formed, spoon in your filling and proceed with the next processes as outlined below.
- Continue this method with additional cake layers until the cake is finished.
- Because there are three layers in the cake seen in the images, I had to perform the technique twice.
- Remember to push down carefully on each layer as you stack them to ensure that they stick together and that they are as evenly spaced as possible.
- Make sure to put the cake in the refrigerator if it’s moving or sliding about due of loose buttercream.
- This will allow the icing to firm up.
- If you attempt to ice a slippery person, you will end up with a wobbly cake.
It will take more time, but it will be worth it.6.Apply a crumb coat.A crumb coat is a thin coating of frosting that is applied to the top of a cake to capture any cake crumbs.Use your offset spatula to begin by pushing the icing excess on the top layer of your cake downwards toward the edges of the cake.For this technique to be successful, it requires some experience and is difficult to do correctly the first few times.
Using the excess frosting from the bottom layers, cover the sides and top of the cake with the remaining frosting from the bowl.Because we just want a thin layer of icing to capture the crumbs for our crumb coat, do your best to smooth it out as much as possible.Use your spatula to completely cover the cake and scrape any excess frosting (as long as there are no crumbs!) back into the mixing bowl.Once the cake has been covered, it should be placed in the refrigerator to allow the frosting to firm up.The length of time required here is based on how cold your cake layers were to begin with; thus, check on your cake layers on an as-needed basis until it is solid.
7.Complete the icing on your cake.In this situation, some people like to use a bench scraper, but I nearly always use my offset spatula instead.A thin coating of frosting applied evenly all over the cake and smoothed out as much as possible would enough for a bare cake.Instead of dolloping a generous scoop of frosting on top, spread it onto the top with an angled offset spatula to create a more opaque layer of icing.More frosting should be spread over the sides of the cake, and then smoothed and decorated with a bench scraper or a spatula.
- Remember that this is a practice exercise that will need a lot of repetition, so be patient with yourself the first 15 times you perform it.
- If all else fails, go for a sloppy, rustic frosting job and make it look like you did it intentionally.
Once the cake is completed, either preserve it as directed in the recipe or serve it right away!
A Few More Tips On How to Stack A Layer Cake:
A lot of what I’ve learned has been the hard way.Here are some lessons learned through errors I’ve made way too many times: Make sure you don’t overfill your cake with filling.If you have a cake with jam, curd, or other flowing contents, they will easily leak out of the top of the dam or squish below.Don’t forget to check that your dam has stuck to the cake layer it is placed on top of and to avoid overfilling it!
Allow your dam to reach approximately 1/8′′ higher than the filling before carefully adding your next cake layer.2.Understand the proper cake-to-frosting ratio.It is possible that some recipes will result in excessively thick layers of cake that will be torted (or trimmed into layers).
Slice through the cake layer with a broad serrated knife and cut it into layers that are the perfect thickness for your cake.Most of my recipes yield cakes that are 1 to 1 1/4 inches thick, so a quarter-inch of frosting should enough in this situation.You might want to try torting or adding extra frosting between layers if you end up with thicker layers.Consider using less frosting if you want thinner layers.3.
- Be careful not to overwork your icing.
- This is really difficult to accomplish.
- I get what you’re saying.
- It is more probable that you will overwork or deflate your frosting the more time you spend trying to smooth and perfect a final frosted cake finish.
- The frosting’s color, texture, and mouthfeel can all be altered as a result of this.
Take care not to overwork yourself and remember that perfect cakes are only achieved through repetition.4.Handle with care throughout the transfer!It’s helpful to shimmy the cake board off the turntable using a big offset spatula that’s been pushed underneath.This is something I generally have to do when I put the cake in the fridge or when I transfer it to a serving dish for serving.
Cake lifters are particularly designed for this function, however I don’t actually have one of them handy.I’ve discovered that a big offset spatula works well.Make the decision that seems right to you!5.
Check to see that your frosting has the proper consistency.This is something I cannot express enough.You should repair any problems with your frosting as soon as you see them, rather than waiting until the frosting procedure is completed.
The messiest cakes I’ve ever prepared were those in which I didn’t take the time to adjust the consistency of my icing.Quick hints can be found in the section above.6.The issue of decorating layer cakes is a completely other one.
I’ll admit that I’m not very talented when it comes to cake decorating, so I like to stick to the basics: flowers, sprinkles, and giant dollops of icing.Tessa Huff’s website is a great place to go for cake decorating ideas and inspiration.She creates cakes that are both gorgeous and challenging to adorn.This is an excellent place to begin.
A Few Last Minute Tips on Baking Cakes:
If you don’t have a good cooked cake, you won’t be able to learn how to stack a layer cake.Here are a few pointers that have been useful to me: 1.Make use of components that are at room temperature.When the components in most cake recipes are not heated to excessive temperatures, they will emulsify together better.
When you forget to put your ingredients out ahead of time, what do you do?Make sure the eggs are at room temperature by placing them in a cup of warm water for a few minutes.You can also reheat milk in the microwave at a low setting for 10 seconds at a time until it is no longer ice cold.Consider slicing the butter into tablespoon pads and leaving them at room temperature while you prepare the rest of your ingredients, or nuke it in the microwave for 8 seconds each side of butter until it is melted.
2.Prepare the bottom of your pan by lining it with parchment paper.Yes, cutting out rounds of parchment paper might be time-consuming, but I do it all the time.Why?Because the only thing that is more irritating than cutting out parchment circles is making a gorgeous cake only to have bits of it remain attached to the inside of your pan after it has cooled.
- It’s possible to get pre-cut circles of parchment paper online if you’re feeling really aggressive, and they make things a whole lot simpler.
- Just go ahead and do it.
- Take care not to overmix.
- If a recipe specifies that you should ″mix just until blended,″ then do just that.
Overmixing your batter will result in a cake that is chewy and thick, which is not normally what we’re looking for in our baked goods.4.Check to see that your baking powder and baking soda are both fresh.You should toss out baking soda if you open your cabinet and the baking soda has expired since 2009.I’m addressing you specifically, Mom.
5.Don’t be concerned if you don’t have any buttermilk on hand.It is common for me to use 1 tablespoon white vinegar for every scant cup of milk when I am in a hurry and need a quick substitute for real buttermilk.It’s a piece of cake to use.
6.Be careful not to overbake!Toothpicks are relatively inexpensive at the store, costing about $1.
And I’m pretty sure you can get them from the hostess stands at the majority of chain dining establishments.Maintain a supply on hand, and when the cake is just barely firm in the middle and is no longer jiggling in the pan, it is ready for testing.It is expected that moist crumbs will emerge.Should this not be accomplished, set a timer for one minute and try again.
During all of this double-checking, try not to open and close the oven too frequently.Your cake crater will be large enough to fit your entire face inside of it.You can do whatever you want because, on second thought, this isn’t such a terrible outcome.There will be no judgment here.
- Allow for a brief cooling period in the pan before turning out onto a cooling rack to cool completely.
A Few Favorites to Start With:
The following are some links to some of my favorite cakes and frostings!Combine and match in any way feels best.Next week, I’ll be giving a delicious layer cake recipe for you to try out and perfect your baking skills.So stay tuned!
Happy baking, and please don’t forget to tell me any questions you may have.Chocolate Cake Recipe that you love the most Cook’s Favorite White Cake Recipe (Just Leave Out the Chocolate Chips!) Buttermilk Cake is a family favorite.Desserts made with Cream Cheese Buttercream
You don’t want that layer cake to be crumbling, tumbling or leaning to one side. Here’s what to fix!
1 / 11 Taste of the Continent A handcrafted, show-stopping layer cake is a genuine labor of love, and there’s nothing quite like it for a special occasion. Whatever your level of experience with layer cakes or whether this is your first time, avoiding these frequent blunders will help you achieve picture-perfect results. Taste of Home, Part 2 of 11
Mistake1: Not greasing the cake pan
- Greasing the pan thoroughly can help you avoid that awful sinking feeling when your cake adheres to the pan.
- Using parchment paper, make sure the bottom doesn’t cling and comes out cleanly, then oil the pan with either butter and flour or nonstick baking spray to prevent the cake from sticking.
- Follow these step-by-step steps to ensure that your pan is adequately oiled.
- 11th of November, Madele/Shutterstock
Mistake2: Unevenly distributing batter in pans
- Layer cakes, as opposed to sheet cakes, need the even distribution of batter across numerous pans in order for the finished cakes to be absolutely level.
- To measure the batter as you’re pouring it, start by eyeballing it and then use your trusty kitchen scale to ensure it’s evenly distributed.
- Are you debating whether or not to purchase a digital scale?
- Here are four compelling arguments for why you should get one.
- 4 out of 11 SawBear/Shutterstock
Mistake3: Not cooling layers properly
- Baking may take a lot of patience, especially when it comes to chilling your cakes after they have been baked.
- Allow your cakes to cool in their pans on a wire rack for 10 minutes before serving.
- Remove the cake from the pan by loosening the edges of the pan with a dinner knife, placing a cooling rack on top of the pan, and quickly turning over until the cake falls out of the pan.
- ninikas/Shutterstock, image number 5 of 11.
Mistake4: Stacking uneven layers
- It’s likely that your cakes will have a rounded or domed top when they come out of the oven.
- Trimming your layers so that they are flat can help you avoid having a lopsided cake that might topple over.
- Gently cut away the rounded portion of the rounded section using a serrated bread knife.
- Instead of starting at the edge of the cake, attempt to slice only the domed portion of the cake in order to conserve as much cake as possible before moving on.
- Sixteenth of eleven CandyBox Images/Shutterstock
Mistake5: Trimming warm layers
You should avoid attempting to trim or otherwise cut your cake layers until they have been totally cooled. You don’t want to spend all that time trimming a cake just to have it collapse in the center! Keep the leftovers because you may use them to make cake pops in the future. 7 out of 11 Photograph by Arina P Habich/Shutterstock
Mistake6: Breaking the top layer during assembly
Don’t be intimidated by the cake assembling process. Place the top layer of your cake in the freezer before assembling it; this will assist to guarantee that the layer is sturdy and doesn’t break during assembly. Use a spatula to carefully move the top layer of the cake onto the bottom layer if you are short on time. 8 out of 11 UfaBizPhoto/Shutterstock
Mistake7: Frosting warm layers
- We can’t stress this enough: don’t forget to chill your cake layers completely!
- Frosting a heated cake will result in a colossal smear of frosting.
- If you’re worried about running out of time, bake the layers the day before you plan to decorate them.
- When it comes to frosting, do you know which buttercream icing is ideal for your particular cake type?
- ABO PHOTOGRAPHY/Shutterstock (September 11, 2011)
Mistake8: Forgetting the crumb coat
- Listed below is an old baking tip that can help you achieve a show-stopping finish.
- Put one thin layer of frosting on the cake and smooth it out evenly, then place it in the refrigerator for 15 minutes to set the frosting before adding the final layer of icing.
- This crumb coat binds the layers together and prevents wayward crumbs from peeping through the gaps in between them.
- 10 out of 11 Photograph by Arina P Habich/Shutterstock
Mistake9: Using a leaky filling without a border
- If you pick a filling that is prone to seeping down the sides of your cake, such as jam, fruit puree, or pastry cream, you will need to build a border to keep the filling from leaking down the sides.
- Before you add your filling, pipe a circle around the edge of your bottom layer with your frosting to make a border.
- There will be no mess.
- 11 / 11 / 11 / 11 / 11 SergeBertasiusPhotography/Shutterstock
Mistake10: Forgetting to wipe your knife while cutting the cake
- The finest part of a layer cake is when you cut it apart to reveal the perfectly layered inside.
- To ensure that your cake is sliced into picture-perfect pieces when presenting it at a celebration, clean your cake knife between each cut.
- When everything else fails, try soaking the knife in warm water and rinsing it thoroughly before making each cut.
- The original publication date was January 17, 2019.
How To Frost a Cake
Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques. Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques.
What You Need
Follow These Steps
- Place a dollop of frosting on the cake stand and set it aside. Prepare the cake stand by spreading a couple of teaspoons of frosting on it before putting down the first cake layer. This will prevent the cake from rolling around on the plate. If you don’t have a cake stand, you may use a large, wide-bottomed mixing bowl turned upside down and a plate placed on top of it as a substitute. When the cake is raised and closer to the viewer’s eye level, frosting is easier to apply.
- Stack the first cake layer on top of the cake stand.
- Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
- To make your cake layers more flat, turn them upside down and cool them that way. This will make the finished cake much more attractive and easier to construct.
- Place a couple pieces of parchment paper under your cake to prevent it from sticking.
- Make use of overlapping strips of parchment paper to tuck under the border of the cake
- this will assist to keep your stand clean while you are frosting.
- Begin with 1 to 112 cups of whipped cream frosting.
- A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
- Spread the frosting to the edge of your cake, but not all the way around.
- Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you. The icing that hangs over the sides of the cake will assist you in frosting the sides.
- Place the second layer on top of the first, top-side-down.
- Place the second cake layer on top of the first and gently press down to ensure that it adheres. Take a step back and make sure it’s level and centered before continuing.
- For the second layer, use between 1 and 112 cups of frosting.
- Place a large dollop of frosting in the center of the cake and spread it out to the edges with the offset spatula. If you end up with crumbs in your frosting, simply scrape the dirty frosting off your spatula and place it in a different bowl. When you first start to frost, be liberal with your application. Even if you end up with too much frosting, you can always scrape some off, but if you start with too little, you run the danger of drawing crumbs from the cake into the frosting.
- Sections of the sidewalls should have frost.
- Consider dividing the cake into quarters and tackling each quarter one at a time, rotating the cake stand as you work. Attempt to coat the cake with icing as soon as possible
- Smooth out the frosting or use it to make any design you choose.
- After the cake has been frosted, you may go back and decorate it. Smooth down the icing, or add swirls or other textures to make it more interesting. Remove any extra icing from the cake. With care, peel away the pieces of parchment paper to reveal your perfectly frosted cake.
How to Stack Cake Tiers
- Wedding cakes and huge celebration cakes are sometimes made up of numerous levels to accommodate the crowd.
- Although it is sometimes the last thing that customers consider when it comes to putting their idea into action, stacking cake tiers is an extremely vital element of the process.
- If a cake is not properly secured, it will not be able to withstand the stresses of transportation or presentation at the event.
- First, level and even all of the layers of the cake before covering them with buttercream or fondant to complete the stacking process.
- Every layer should be supported by a cake board (a cardboard circular or other shape), and the bottom tier should be supported by a thicker cake board in order to carry the entire weight of the entire cake!
- With the exception of the bottom cake board on which the cake is resting, you should not be able to see any cardboard.
- To eliminate thumbprints or cracks in the cake, all of the piping should be completed after the cake has been piled.
- To get started, you’ll need chopsticks, straws, or plastic dowels to hold your stacks together.
- If you are using dowels for the bottom layer, arrange them in a small-scattered circle toward the center of the cake, leaving 1 to 2 inches of space around the outside perimeter of the cake without any dowels.
You should use around 6 to 8 dowels each tier.Tap or push the dowels into the cake board on the bottom to ensure that they are flush with the board; then cut the dowels with scissors to ensure that they are not jutting out or visible; they should be level with the top of the cake.Once all of the dowels are in place, stack the next tier on top of the previous one.All levels must remain on their cardboard supports at all times.
- To create the next layer, repeat the process using dowels, and so on.
- You may use one long wooden dowel pounded through the entire cake to finish it off after you’ve reached the top of the cake.
- It will strike cardboard if you start at the center top and press it all the way through the top tier.
- Hammer it through and continue to work your way down through all of the cakes and cardboard supports until you reach the lowest layer of the cake tower.
In this way, the cakes will be protected from sliding or slipping.Once the cake has been completely piled, it can be decorated and/or piped onto the surface of the cake.Don’t be concerned if you accidently produce any cracks or dents in your cake when stacking it.The good news is that you can always cover it up with your embellishments or additional buttercream.You did save some money, didn’t you?Always keep a little amount of additional frosting in the same color and taste on hand for this specific purpose.
As an alternative, place a flower in the damaged area or utilize that space to pipe a decorative pattern on the wall.Cakes that are stacked properly will be much simpler to carry and deliver to your customers – and, most important of all, they will look absolutely stunning when it comes time to display your masterpiece to your clients!This post is part of a week-long series on wedding cakes by Culinary Institute of America student Stephanie Zauderer, which will cover everything from the planning phases through the delivery and reception of the cake.More information will be available tomorrow.Image courtesy of Stephanie Zauderer
How to Frost a Layer Cake
- Created on the 10th of January, 2017.
- With this step-by-step guide to frosting like a pro, you can transform a basic cake into a show-stopping masterpiece.
- Remove any stray crumbs from the baked cake layer with a pastry brush.
- 4 strips of waxed paper should be placed around the edge of the plate.
- Place the layer on the plate so that the rounded side is facing up.
- Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
- Place the second cake layer on top of the frosted first layer, rounded side up.
- Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
- Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.
Spread the remaining frosting on top, just to the edge of the rim that has been built up.Remove the strips of waxed paper with care.
Tips for Frosting a Layer Cake
Plan ahead of time while baking a multilayer cake. Before you begin, make sure you have read through the whole cake and frosting recipe. A large number of stacked cakes may be made in a single day. Alternatively, you might stretch out the preparation over a period of several days or weeks.
Tips for Baking and Frosting Cakes on the Same Day
- While the cake is baking, prepare the icing.
- Allow several hours for the cake layers to bake and cool completely.
- While the cake layers are baking, you may prepare the icing.
- After you’ve finished creating the frosting, wrap it securely in plastic wrap.
- Serve immediately or as soon as possible after.
- You may bake, construct, and decorate a tiered cake the day of or the day before you want to serve it, depending on your time constraints.
- If you can’t wait a day, keep the cake in a cool area until the next day.
Tips for Baking and Frosting Cakes in Advance
- How to prepare cake layers ahead of time.
- The cake layers can be baked up to three weeks ahead of time.
- Cool the layers fully before wrapping them in aluminum foil and freezing them.
- Place layers in the freezer at least 12 hours before adding another layer on top.
- This will prevent the layers from sticking to one another.
- In order to utilize frozen cake layers, unwrap them and allow them to defrost for around 2 to 3 hours before icing and decorating them.
- How to prepare frosting ahead of time.
- To make the frosting, start at least 2 days before you want to use it.
- Refrigerate after covering with plastic wrap.
It use, allow to sit for approximately 1 hour to bring to room temperature before stirring until smooth.
General Cake and Frosting Tips
- Cooking spray should not be used on cake pans.
- As the cake bakes, it must cling to the sides of the pan.
- This permits the cake to rise higher and have a smoother crust as a result of this.
- Recipes for trans-fat-free frosting that are easy to make.
- Make sure to use 1 tablespoon meringue powder per 1 cup shortening when preparing frosting with trans-fat-free shortening so that the frosting is firm enough to spread.
- It is not possible to make the frosting firmer by omitting the meringue power and simply increasing the amount of powdered sugar used.
Why does my cake have a dome?
Is your cake topped with a dome, a hump, or a bump? Learn why it has a dome and how you may avoid it in order to have a lovely flat cake every time you bake it. If you’re looking for advice on how to fix a domed cake that you’ve already cooked, we have some suggestions for you as well!
A cake may have a dome for two reasons:
- The cake pan is heating up significantly more quickly than the remainder of the cake.
- This causes the edges of the cake to set before the cake has fully risen, and while the rest of the cake cooks, the center of the cake rises and forms a dome.
- Double-layer aluminum foil should be used to line the outsides of your cake tin to prevent your cake from doming.
- Long strips of aluminum foil are simply folded to the height of your cake pan and then wrapped around the outside of your cake pan.
- This is because the additional foil slows down the temperature of the baking pan, resulting in the cake batter around the borders not cooking as rapidly.
- The cake tin is too small for the cake.
Because of this, your cake will dome over and shatter.Use a cake pan that is the same size as the one specified in the recipe, or go with a bigger pan.
How do I fix my cake with a dome?
- If your cake has a dome on top, it is still perfectly safe to eat and you may enjoy it in its current state.
- In order to have a flat cake, wait until the cake has completely cooled before slicing off the dome with a long serrated knife.
- Icing should be used to decorate the cake.
- For a layer cake, you may alternately flip the top layer of cake so that the flat bottom is facing up and repeat the process.
- This will only work if the dome isn’t too high above the ground.
- Decorate your cake with frosting to ensure that it is attractive and even in appearance.
- Try one of the cake recipes listed below now that you’ve learned how to make a flat cake correctly.
- Get the recipe for Wholemeal Date and Walnut Loaf by clicking here.
- Served with a cup of tea, this nutritious, not-too-sweet cake is the perfect afternoon tea treat.
Find the recipe for Vanilla Layer Cake with Passionfruit Curd here: Vanilla Layer Cake with Passionfruit Curd.This traditional vanilla cake may be stacked with a variety of toppings to suit your taste.In this recipe, the passionfruit curd, whipped cream, and coconut flakes are layered on top of the cake.Get the recipe for this dairy-free dish.
- Lime Avocado Pound CakeWith the addition of avocado, this pound cake is given a gorgeous color and a deliciously delicate crumb texture.
- Never again will you be without a recipe.
- Join hundreds of other home chefs in assembling a collection of recipes that you will not only like, but will also repeat over and over again!
- With a free membership, you may organize your favorites, make shopping reminders, and even create and share your own eBooks!
Rainbow Teacake with Vanilla Frosting and M&Ms
Jam and Cream Victorian Tea Cake
Coffee and Hazelnut Layer Cake
Pink Jelly Cakes
Carrot and Pecan Cake with Cream Cheese Frosting
Chocolate Mudcake with Berry Sauce
Malted Milk Cake with Malted Frosting
Traditional Sponge Cake with Jam and Cream
Giant Wagon Wheel Cake
Sponge Cake with Cream and Passionfruit Curd
Celebration Surprise Inside Sponge Cake
Coffee and Hazelnut Layer Cake
Persian Love Cake
Plum Upside Down Cake
How to Frost a Cake Smoothly – Step by Step Tutorial
- Recently, I’ve been attempting to return to the fundamentals. However, despite the fact that I’ve published several cake recipes, I’ve never written a comprehensive piece on how to frost a cake neatly. You’re not kidding, are you? This comprehensive tutorial demonstrates step-by-step how to decorate and frost a cake from beginning to end. It’s a terrific tool for beginner bakers or anybody who has difficulty frosting cakes with smooth sides on their first try. My tips and tricks include: what cake boards I use, how to avoid your cake layers from sliding around, how to crumb coat (also known as dirty ice a cake), and most importantly, how to create smooth sides for a lovely, completed look. In addition, I’ll go through some of the usual problems that beginner bakers encounter while icing layer cakes! These include issues such as: why are the edges of my cake bulging? why are my cake layers sliding? how can I prevent breaking my cake layers when icing a cake? why is my cake lopsided? and more.
- What can I do to keep my cake from sweating or forming condensation on it?
- American buttercream is my preferred type of frosting to work with because it is my favorite to eat, but this instruction may be applied with any style of buttercream, from Russian to Swiss Meringue. It is beneficial to have the appropriate tools in order to achieve success. All of these equipment are not absolutely required, but they will make your life a whole lot simpler when it comes to cake decorating and other baking projects. (This is my favorite, but a plastic cake stand like this would also work! )
- a rotating cake stand (this is my personal favorite, but a plastic cake stand like this would also work! )
- Offset spatula (large and/or tiny)
- bench scraper
- greaseproof cake board or fully flat plate
Step 1: Level Your Cake Layers Once They’ve Completely Cooled
- First and foremost, make sure that your cake layers are level!
- It is recommended that you do this once the cake layers have completely cooled to room temperature.
- If you try to eat them while they’re still warm, they’ll crumble and you’ll end up with a huge mess on your hands.
- Carefully level the tops of each cake layer with a serrated knife before assembling the cake.
- This will make it much easier to frost your cake and will help to minimize bulging frosting or air bubbles that might get caught between uneven cake layers in the process.
Step 2: Chill Your Cake Layers
- Even though this step may seem strange, I strongly advise chilling your cake layers in the freezer for around 20 minutes before constructing your cake.
- It makes them so much simpler to handle and reduces crumbing to a great extent.
- As an added bonus, it keeps your cake layers from moving around when you’re icing them.
- After being built, the cake will be more sturdy since the buttercream will have stiffened a little due to the cool cake layers.
- In the event that you prepare your cake layers ahead of time and freeze them, simply remove them from the freezer and unwrap them around 20 minutes before you intend to use them.
Step 3: Stack Your Cake Layers
- After that, it’s time to start stacking your cake layers!
- Begin by putting a spoonful of buttercream in the middle of your cake board or cake stand, allowing it to dry completely.
- This will function as a glue, holding your foundation cake layer in place as you construct the rest of this cake.
- Using an offset spatula, apply a thick, uniform layer of buttercream on top of each cake layer to create a layered effect.
- Check to see that your cake layers are lined and straight as you build them up.
- I prefer to use my bench scraper as a guide and press it against the side of the cake to verify whether the layers are aligned properly before cutting the cake.
- Stack your cake layers and push down on the top layer with both of your hands after they are all stacked.
- This aids in the removal of any trapped air that may have formed between the layers.
- This simple approach aids in the stabilization of your cake layers prior to applying your crumb finish.
You want to press firmly enough