How To Make A Layered Cake From Scratch?

In a mixing bowl,add sugar,butter,shortening,cream together on low speed until mixed.

How do you make layer cakes at home?

How to Build a Layer Cake

  1. Use a good recipe.
  2. Make sure all your layers are the same height.
  3. Chill your layers before assembly.
  4. I just decide before hand how thick I want my layer to be and then use an appropriate amount of frosting.
  5. Place your first layer on your cake stand.
  6. Place your next layer on top.

How do you make a two layer cake at home?

Assemble layer cake

  1. To assemble, first place a cooled/chilled cake layer top side-down on a cardboard round, or directly onto you cake stand or plate. This way you’ll have a smooth surface to work with.
  2. Top with a layer of frosting or filling, about 1 cup for an 8 or 9-inch cake.
  3. Repeat with remaining layers.

What is the best type of cake for making layered cake?

The cake itself should be moist and soft. Whether you are using a light chiffon cake or something as dense as a pound cake, I bet nobody likes dry or hard cake layers. The filling and frosting should account for sweetness and decadence.

How do you make a layer cake with one pan?

Place one layer of the cake on a plate or tray and add a layer of frosting. Then, carefully add the second cake layer to the top of the frosting. Apply a thin layer of frosting to the outside of the cake to create a crumb coat and place it in the fridge for 15-30 minutes.

How do I keep my cake layers from sliding?

Step 2: Chill Your Cake Layers

This step might sound odd, but I highly recommend chilling your cake layers in the freezer for about 20 minutes before assembling your cake. It makes them so much easier to handle and minimizes crumbing. It also prevents your cake layers from sliding around as you’re frosting them.

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 do you stack cake layers evenly?

Stack it evenly

Stacking cakes with rounded tops means less stability and an uneven-looking result. Get down to eye level with your cake layer, then use a long serrated knife to slice off the domes.

How much frosting do I need for a layer cake?

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 many layers should a cake have?

What is this? You will need at least two layers for your cake. I think three layers is the perfect proportion but you can stack as many as you like.

What are the best cake and frosting combinations?

Best Cake Filling and Frosting Combinations

  • Almond Cake Frosted and Filled with Almond Cream and White Chocolate Buttercream.
  • Chocolate Cake with Buttercream.
  • Coconut Cake with Dulce De Leche Filling and Chocolate Fudge Buttercream.
  • Pecan Praline Filling and Caramel Buttercream.
  • Lemon Cake with Fresh Lemon Frosting.
  • How to make perfect layer cakes?

    – Run a long sharp knife ( I use a slicer but you don’t need something that fancy) under hot water. Wipe off the knife with a clean dish towel. – Firmly press the knife down into the cake and pull it straight out as opposed to up. – Run the knife under hot water again, dry, and repeat on the other side of the slice.

    How to make homemade honey bun cake from scratch?

  • Preheating the oven to 325 degrees F and grease a 9 inch of baking dish with a non stick cooking spray or you can also grease it with butter all
  • Add a little bit of flour just to cover the baking dish.
  • In a large mixing bowl place together the ingredients such as yellow cake mix,oil and also with the eggs
  • What can you do with a layer cake?

    – Chocolate Filling – Strawberry Cream Filling – Raspberry Filling – Apricot Filling – Cream Cheese Filling

    How to Build a Layer Cake

    • ″Can you offer a lesson on how to build a layer cake?″ or ″How do I get my crumb coat smooth?″ are two of the most often asked questions I receive via email.
    • I would love to share the tips and methods that I have learned over the years!
    • This is the SUPER SHORT and EASY version of the recipe!
    • Make use of an excellent recipe.

    This might be a boxed mix or a recipe from your favorite cookbook.You’re aiming for a cake that bakes up flat and even, while yet remaining moist and solid in texture.Isn’t it simple?(This is my go-to chocolate cake recipe since it turns out perfectly every time!) Don’t be concerned if your cake does not bake evenly; this is normal.Simply level your cake and you’re done.

    • There are three simple ways to accomplish this: To remove the top dome portion of your cake, use a leveler or a long serrated knife to skim it off.
    • If the cake has risen past the rim of your cake pan, you may rest the knife on the rim of the pan and use the pan as a guide to cut the cake into squares.
    • The moment your cake is finished baking, grab a clean cloth and place it on top of your cake to cool.
    • Gently and evenly press the button.
    • Tip: This will only work if your cake is completely baked.
    • So make sure to put it through its paces.

    Maintain the same height throughout all of your layers.Neapolitan Cake is a type of cake from Naples, Italy.Before assembling your layers, let them to cool.I’ve discovered that working with cold or slightly frozen cakes is quite beneficial.There is nothing more frustrating than attempting to make a layer cake only to have it crumble in your hands as you hold it.

    • And you are well aware that I am speaking from personal experience.
    • Torting, or the application of icing between the layers of a cake, can be accomplished in a variety of ways.
    • I prefer to accomplish things in the simplest way possible, with the fewest number of tools as possible.

    I just select how thick I want my layer to be ahead of time and then use an appropriate quantity of frosting to achieve that thickness.One-half cup of frosting makes a wonderful thin layer on an 8-inch cake, but 1 cup of icing is the quantity I usually use.Frosting is one of my favorite desserts.There’s a lot of it.On both a 6in and an 8in cake, I normally use roughly a cup of icing, depending on the size.That is not something I would advocate.

    1. Please keep your usage to a minimum on that 6in cake, okay?
    2. Place the first layer of the cake on the cake stand.
    3. Spread frosting on it and smooth it out with a little offset spatula to form an even coating of icing.
    4. Place the next layer on top of the previous one.

    There should be a little frosting ″spill out″ of the sides, which is precisely what you want.Keep going in this manner: frosting first, then layer of cake, then frosting first, then layer of cake, etc., until you have finished adding all of your layers.When baking a layer cake, it is critical to apply a crumb coat to the top layer.

    A crumb coat is a thin coating of frosting that is added to the top of a cake.In order to seal in crumbs, the crumb coat is applied on top of the surface to be sealed.It’s possible that a little too much icing poured out, or that your layers weren’t completely lined, or that your cake was little asymmetrical.When applying a crumb coat, you have the option to fill in any problem areas that may have occurred.

    Are you interested in seeing how this cake ended out?My’surprise-inside cakes’ book has a cake for New Year’s Eve, and this is it!Make use of a spatula with an offset blade.A dab of frosting goes on the cake’s top, which is then brought down the edges using a spatula, ensuring sure the icing is spread all the way to the bottom.

    1. The spatula should be placed flat against the cake if you are using a rotating cake stand.
    2. Slowly revolve the cake stand until the cake is completely covered.
    3. This will aid in the smoothing out of the frosting and the creation of an even coat.
    4. You may also use a bench scraper to slide the cake about the baking sheet.

    Simply add extra frosting to any parts that appear uneven, and then repeat the process with an offset spatula or bench scraper to smooth out the surface.Once your cake has been covered with the crumb coat, I recommend that you refrigerate it for at least 10 minutes before serving.I prefer it when the cake has time to settle and the icing has time to set.On begin decorating a cake, I begin by applying a thin layer of smooth icing to the surface.

    • This step is completed in the same manner as the crumb coat.
    • Using an offset spatula, place a dollop of frosting on top of the cake and bring it down over the sides of the cake.
    • Smooth the edges of the cake by coating it with a uniform layer of frosting first, then pressing a spatula (or bench scraper) on the side of the cake from a level position.
    • With a slow flip of the cake, smooth out the frosting layers until you have a finished, even coat.

    This stage requires time and practice, so don’t be too harsh on yourself if it doesn’t turn out perfectly the first time.It’s important to persevere until you’re satisfied with the final result of your cake!Once you’ve finished with the sides, use your spatula to level down the top of the cake.Gently press your spatula against the icing as you work your way in towards the center of the cake, starting at the perimeter and working your way in.

    Repeat this process over the whole cake until all extra frosting has been removed.When you walk around the cake with the little offset spatula, you may get a really crisp and clean finish.Please keep in mind that if there are any dents or spots where there is not enough frosting, simply apply additional frosting and smooth out the surface again.You are free to repeat this procedure as many times as necessary!In addition, I have placed my cake stand immediately on a revolving stand, which has proven to be really helpful with smoothing down the borders.

    meet Amanda Rettke
    • Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.
    • She lives in Los Angeles with her husband and two children.
    • She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.
    • She is the author of the cookbook, The Kitchn Cookbook

    How to Build a Layered Cake

    • Every step of the way, from prepping your cake pans to applying the icing, I’ll teach you how to create a stunning layer cake!
    • In the past, I haven’t always known what I was doing or even what I was meant to be doing when it comes to baking a layer cake.
    • Oh, no, I’ve had more than my fair share of cake mishaps.
    • I’ve learnt via a lot of experience as well as from other bakers and bloggers who have shared their knowledge.

    All of my efforts were fruitful, and I now feel confident in my ability to construct a layer cake from scratch.My favorite term to describe a cake is ″build,″ since, in my view, there is so much more to it than just knowing how to ice it.Today, I’d want to walk you through the process from beginning to end.My approach, although certainly not the only one, has shown to be quite effective for me.This guide has been on my site since 2011, and I’ve subsequently divided it down into individual posts to make it easier to follow.

    • Once extremely long and winding, this post has been condensed and simplified to make it a bit simpler to read.
    • Do not worry, I will provide links to the previous tutorials so that you do not miss out on anything.
    • Ready?
    • Let’s get this party started!
    • (Disclosure: this post contains affiliate links.)

    Prep your cake pans

    • The first thing you should do is prepare your cake pans for baking.
    • Nothing slows down the progress of a layer cake quite like layers that cling together or break apart as you take them from the pan.
    • Preparing your cake pans in the next two stages will ensure that your cake comes out flawlessly each and every time.
    • 1) Use parchment paper instead of regular paper.

    When baking a cake, the most critical preparation you can do is to line the pan(s) with parchment paper.Using this method, you can ensure that the bottom of the cake does not adhere to the pan and that the cake comes out in one piece.I never bake a cake unless I use parchment paper first!You may either trace and cut complete sheets of parchment paper to fit your cake pans or purchase rounds of parchment paper to fit your cake pans.2) Grease a baking sheet with butter and flour or nonstick baking spray.

    • Creating a barrier between your cake mixture and your baking pans will guarantee that nothing adheres to your cake while it bakes.
    • Cake pans can be coated with a layer of butter (or margarine or shortening) and then dusted with flour to create a barrier, or they can be sprayed with nonstick spray to prevent sticking.
    • Bakers Joy is a low-cost choice that can be found at practically any grocery shop, but you can also buy more heavy-duty goods in restaurant and baking supply stores, as well as on the internet.
    • Are you looking for additional information and step-by-step photos?
    • Take a look at my comprehensive advice on how to prevent cake from sticking to a pan.

    Bake flat even cake layers

    • The next step is to bake your cake once you’ve prepared your pans and created your cake batter.
    • Of course, you may just pour the cake batter into the pans, but two easy procedures will ensure that all of your cake layers are the same size and have a level top, which will make assembling your cake layers much simpler.
    • 1) When measuring and distributing your cake batter, use a digital scale to ensure accuracy.
    • Filling your cake pans with equal weights as you pour in the batter guarantees that each tier is the same size.

    For this purpose, I really enjoy using my digital scale.2) Decrease the baking temperature to a more manageable level.There are a variety of methods for baking a cake with a flat top, but this is my personal favorite.It need no further equipment!Reduce the temperature by 25 degrees and extend the baking time by half to achieve the desired results.

    • As the cake bakes, the lower temperature reduces the amount of oven spring that occurs, preventing a dome from developing.
    • Here’s how you go about it: According to the instructions, bake at 350 degrees for 30 minutes.
    • Instead, bake at 325 degrees for 30 minutes plus 15 minutes, for a total of 45 minutes.
    • To make sure I don’t overbake it, I generally take a quick glance after I’ve hit the initial baking time and then every 5 minutes after that to make sure I don’t overbake it any more.
    • However, this correction is usually rather precise.
    • Are you looking for additional information and step-by-step photos?
    See also:  How Much Sugar Is In An English Muffin?

    See my comprehensive instruction on how to bake flat cake layers for further information.

    Prep and store cake layers in advance

    • For me, the process of creating a layer cake takes around 2 days on average.
    • I prefer to bake the cake layers and then place them in the refrigerator overnight to cool.
    • When I work with them, they are cold and hard, and they are less prone to move around or crack as a result of this.
    • Sometimes it’s beneficial to prepare even farther ahead, which is why we’ve put together two different methods for storing cake layers in advance.

    1) Placed in the refrigerator Individual cake layers can be stored in the refrigerator for a limited period of time.Wrap the dish in plastic wrap and place it in the refrigerator for 3-5 days.2) Keep it in the freezer.Cake layers freeze really well, and storing them in the freezer is an excellent alternative if you need to keep them for longer than a couple of days.Wrap the mixture in plastic wrap and freeze for up to 1 month, or even longer if necessary.

    • Allow them to defrost at room temperature side-by-side (not stacked) in their wrappings for several hours or overnight to allow the flavors to blend.
    • Are you looking for additional information and step-by-step photos?
    • See my comprehensive tutorial on how to preserve cake layers for more information.

    Assemble layer cake

    • For me, the process of creating a layer cake takes around 2 days.
    • My preferred method is to bake the cake layers and then place them in the refrigerator overnight to cool completely.
    • When I work with them, they are cold and hard, and are less prone to move or crack as a result.
    • As a result, here are two methods for storing cake layers in advance that may be used when planning even farther ahead.

    The refrigerator contains the following items: 1) Individual cake layers can be kept fresh in the fridge for a short period of time if needed.Wrap the dish tightly in plastic wrap and place it in the refrigerator for 3-5 days to preserve the flavors.2) In the refrigerator’s freezer compartment.Layers of cake freeze really well, and if you need to keep them for more than a few days, the freezer is an excellent alternative.Frozen for up to 1 month (or maybe longer) after double wrapping with plastic wrap Thawing can take many hours or even overnight if left at room temperature side by side (not stacked) in their wrappings for several hours or overnight.

    • Interested in further guidance as well as detailed photographs?
    • To learn how to preserve cake layers properly, please see my comprehensive tutorial.

    Frost layer cake

    • The crumb coat is the most critical step in icing a cake, and it is the most effective approach to elevate your tiers cakes to the next level.
    • A crumb coat is a thin layer of icing that is put over the whole cake in order to smooth out the contour of the cake and seal in the crumbs.
    • It’s not necessary to apply a thick coat, and it’s fine if the result is a little sloppy.
    • The ″naked cake″ aesthetic that is so trendy right now is frequently nothing more than a basic crumb coat applied to the cake.

    1) Apply a crumb coat of primer.Apply the crumb coat from the top down, starting at the top and working your way down.Make sure to fill in any gaps or uneven areas.To thin down the frosting if it is too thick, add a tablespoon or two of milk at a time until the desired consistency is reached.After that, place the dish in the refrigerator for approximately 30 minutes.

    • 2) Apply the last layer of paint.
    • Finish by applying a thicker layer of frosting to the cake, starting at the very top and working your way down the cake.
    • If you want to make the edges and top of the cake more equal, you may use an offset spatula or bench scraper.
    • The most effective method of achieving a smooth finish is to use a turntable and long, delicate strokes.
    • Refrigerate the cake for at least 30 minutes to allow the icing to set.
    • Are you looking for additional information and step-by-step photos?

    For a comprehensive explanation on how to frost a layer cake, please see this page.

    Storing and transporting your cake

    • For the sake of keeping my completed cakes cool and firm, and also to keep them safe from mishaps and curious fingers, I like to put them in the refrigerator.
    • They’ll last for several days if you store them properly.
    • Once the cake has been sliced, wrap it tightly in plastic wrap to prevent it from drying out.
    • It is recommended that you refrigerate your cake for at least 1 hour after assembly to ensure that it is extremely firm.

    Remove it from the fridge until just before transporting to ensure that it is as firm as possible.Consider placing it in a box or cake keeper to keep it safe from the elements.If you’re making a bigger cake, you might want to consider inserting dowels throughout the cake to keep it from falling over (I only do this for stacked cakes or cakes larger than 10 inches).

    Enjoy

    That’s all there is to it! You’ve completed the construction of a layer cake! I hope you find this lesson to be of assistance. Feel free to share any further suggestions you may have in the comments section!

    Shop my favorite cake tools

    Original version of this piece was published in February 2011. The photos and material have been updated as a result.

    Baking School Day 19: Layer Cakes

    • Let’s face it: we’re in a bind.
    • Layer cakes will always be the center of attention.
    • Who could say no to a piece of heaven-sent cake layers covered in light and fluffy frosting?
    • Layer cake delights may be made in an infinite number of configurations.

    A layer cake for every occasion, from delicate butter cake and delicious chocolate cake to light as air chiffon cake and fruit-studded seasonal cake, there is something for everyone.And, despite the fact that there are so many various types of cakes, fillings, and frostings, many of them follow the same basic procedures for preparation, verifying doneness, stacking, and storing the finished product.Learn all you need to know about making a successful enormous layer cake in this article.

    What Make a Great Layer Cake?

    • Isn’t that an excellent question?
    • A lot of this may come down to personal opinion, but I believe that most of us will agree that the key to a superb layer cake is to strike a balance between the flavors.
    • The cake itself should be nice and moist, not dry and hard.
    • I’m willing to guess that no one like dry or hard cake layers, regardless of whether you’re using a light chiffon cake or something as substantial as a pound cake.

    The richness and decadence of the filling and icing should be accounted for.While some may argue that there is no such thing as a cake that is overly sweet or too rich, it is important not to dominate the cake layers, or any of the other components for that matter.Take, for example, the ratio of cake to filling.When making buttercream, fudge, or cream cheese fillings, try to limit the number of layers of filling to half the height of the layers of cakes.For example, if each layer of cake is approximately 1-inch tall, put on approximately 1/2-inch of filling between each layer of cake.

    • If you’re using anything sweet like fruit preserves or a rich chocolate ganache, you might want to use a little less filling.
    • Or, even better, combine a little amount of each to create a harmonious balance between the sweet and the deep flavors!
    • You may use as little or as much icing as you want for this recipe.
    • In the event that you do not care for sweet frosting, you can want to consider icing the top only of the cake and leaving the sides ″naked″ for a more rustic appearance.
    • When preparing a layer cake, as previously discussed, there are an endless number of cake and filling combinations to select from.
    • Here are a few traditional layer cakes that are well worth your time.

    Which one is your personal favorite?

    1. A buttermilk cake with pastry cream filling and a chocolate icing, known as a Boston Cream Pie
    2. Black Forest: a chocolate cake topped with kirsch, cherries, and whipped cream
    3. a chocolate cake with kirsch, cherries, and whipped cream
    4. A chocolate cake with a chocolate custard filling and cake crumbs, known as the Brooklyn Blackout.
    5. Bake a red-colored cake with ermine (baked buttercream) or cream cheese frosting and serve it warm.
    6. The hummingbird cake, made with bananas, pineapple, and pecans, and topped with cream cheese frosting.
    7. German Chocolate is a chocolate cake with a coconut-pecan filling that is served warm.
    8. A sponge cake filled with fruit preserves, pastry cream, and whipped cream and covered with marzipan is known as a Princess Torte.
    9. Lady Baltimore is a white cake with chopped nuts and dried fruit, topped with a seven-minute meringue topping
    10. it is named after Baltimore, Maryland.
    11. Lane Cake: A butter cake with a bourbon-raisin-coconut-pecan filling and meringue frosting, served with a glass of champagne.

    Mastering the Basics for Great Layer Cakes

    • A wonderful layer cake is a symphony of all of its various elements, all of which come together to form a delectably moist and tasty whole. The focus of today’s session is on the fundamentals of getting each component absolutely perfect. Cake recipes, like many other pastries and baked items, are made in accordance with exact proportions of ingredients. To make cakes with a suitable texture, structure, and flavor, it is necessary to maintain a delicate balance between sugar, flour, fat, and liquids. The fundamental cake equation is as follows: The 1-2-3-4 cake recipe is a simple equation that may be used to make a basic butter cake. This classic recipe calls for one cup of butter, two cups of sugar, three cups of flour, and four eggs.
    • The pound cake equation is as follows: Even if it’s a little heavy for a layer cake, a basic pound cake recipe will ask for equal portions eggs, sugar, and flour (by weight).

    Other Basic Cake Recipe Rules

    If you’re thinking about creating your own recipe, keep these broad guidelines in mind before getting started on tweaking it to your liking.

    1. The weights of the flour and sugar should be the same. For every 2 cups of sugar, about 3 cups of flour should be used
    2. the eggs should weigh the same as or slightly more than the fat in the recipe. Remember from Day 1 that a large egg white weighs around 1 ounce and a large egg yolk weighs approximately 2/3 ounce? The overall weight of the egg whites and yolks should be approximately the same as the total weight of the fat. When creating new recipes, experiment with different proportions of egg whites and yolks to find the appropriate balance. Please bear in mind that adding more egg yolks will result in a more velvety and soft crumb, whilst adding more egg whites will keep things pleasant and light, but may cause the cake to dry out if the remaining liquids are not balanced appropriately.
    3. The liquids should have the same weight as the sugar. The overall number of liquids (eggs, milk, water, coffee, and so on) should be equal to or more than the total amount of sugar.

    Steps for Success in Baking a Cake

    Here’s a step-by-step guide to baking a cake, along with suggestions for success at each stage.

    Before You Bake: Preparing Cake Pans

    • The type and size of cake pan to use, as well as the method of preparation, should be specified in a proper recipe before you even begin to melt the butter and sugar.
    • Most layer cakes will be baked in circular cake pans with sides that are 6 to 9 inches in diameter and 2 inches tall.
    • When a recipe specifies that you should grease and flour your pan, all you need to do is coat the interior of the cake pan with a thin layer of softened butter, oil, or nonstick spray before baking.
    • To add the oil, you may either use a pastry brush or the inside of a butter wrapper to massage the oil into the pan.

    Sprinkle flour in the pan and shake it about to coat the interior.Invert the pan and tap out any excess flour on the counter.This procedure will create a small crust around your cake, which will allow it to release from the pan with relative ease.If you want to make chocolate cakes, try mixing flour and cocoa powder together!Filling the pan with parchment paper and greasing the edges will prevent the cake from sticking if you are baking a cake that is prone to sticking.

    • Keep in mind that some recipes, such as sponge cakes, will rise better if the sides aren’t coated.
    • Prepare the pan by lining the bottom with parchment paper and detaching the sides by sliding a small knife or metal spatula along the edges before unmolding these sorts of cakes.

    The Crucial Step: Creaming Butter and Sugar

    • Despite the fact that we have already explained how creaming butter and sugar together can aid to aerate and leaven cakes, we cannot emphasize enough how crucial this step may be when producing butter cakes.
    • This is typically the first stage in the preparation of many cakes, and it is one that should not be scrimped on.
    • Furthermore, once you begin to include additional components, there is no turning back.
    • If you’re using an electric mixer, use the paddle attachment to cream softened butter until it’s creamy.

    Mix on medium to medium-high speed for approximately three minutes after adding the sugar.When finished, the butter and sugar combination should be light and fluffy with a very pale tint.This is a tip for success.After the butter and sugar have been creamed together, add any extracts and the eggs and mix until well combined.When adding the eggs, do it one at a time, making sure that each one has been well integrated into the batter before adding in the next one.

    • The eggs aid in the emulsification of the fat throughout the batter.
    • Stopping the mixer and scraping down the bottom and sides of the mixing bowl is a good idea once all of the eggs have been added to the batter is finished.
    • The following is a success tip: eggs should be at room temperature in order to properly combine with the other ingredients and prevent the mixture from appearing curdled.

    The Wet Ingredients, and the Dry Ingredients

    • Typically, cake recipes require for all of the dry ingredients (flour, salt, baking powder, baking soda, cocoa powder, and so on) to be sifted together before proceeding.
    • Toss in half of the dry mixture and mix on low until everything is well-combined.
    • While the mixer is still running, carefully trickle in the wet components one tablespoon at a time.
    • Mix in the rest of the dry ingredients until they are just barely mixed.

    Alternating the wet and dry ingredients will assist to reduce gluten formation to a minimal and will aid in the batter’s ability to absorb moisture.Suggestions for Succeeding: Reduce the speed of the mixer to medium-low and mix for no more than 15 to 20 seconds, or until the last of the dry streaks has vanished completely.When it comes to making an even cake batter without over-mixing, this is often the most effective method of doing it.Make certain to follow the procedure outlined in the recipe you’re working with.

    See also:  How Much Is A Full Cheesecake At Cheesecake Factory?

    Alternate Method: The Two-Step Mix

    • A two-step mixing procedure may be employed for cake recipes with a high sugar-to-flour ratio (those that include more sugar than flour).
    • In many ways, this procedure is diametrically opposed to others that begin by creaming the butter, or the other way around.
    • First, the dry ingredients are combined together, and then the sugar and butter are added in until everything is well incorporated.
    • The eggs and the most of the liquid are added at the very end.

    It is possible to cover wheat particles with butter before adding liquid, which prevents gluten formation from occurring as quickly as it does with other methods.Because the butter and sugar are not creamed together, there are no small air pockets to expand and leaven the cake, and the cake does not rise as much as it should.This procedure results in a finished product with a finer, tighter crumb as a result of the process.

    Baking and Checking Doneness

    • To achieve the greatest results, divide the cake mixture evenly across the pans that have been prepared. Here’s what we think is the best method: When your pans are completely full with batter, drop them hard on the countertop to remove any remaining air bubbles from the batter (see photo above). In most cases, a recipe will include the amount of time it will take for the cake to fully bake. This range accounts for changes in actual oven temperature, the type of cake pans used, humidity, and other factors, among other things. Here are a few more reliable clues to use when determining whether your cake is finished or not. Test with a toothpick: When a cake is finished baking, a toothpick put into the center should come out clean or with only a few crumbs
    • For lighter-colored cakes, check for browning in the coloring. A cooked butter cake with a lovely golden crust is a solid sign of its quality.
    • When it comes to sponge cakes, the top of the cake should spring back when softly tapped to indicate that the cake has finished baking.
    • Edges: When certain cakes and pan preparations are used, the cake will begin to peel away from the side of the pan as it gets closer to being done.

    Cooling and Unmolding Cakes

    • Baked cakes should be allowed to cool on a wire rack, just as you would with any other baked item.
    • Suggestions for Succeeding: Most cakes should be taken from their pans after 10 to 15 minutes, depending on the type of cake.
    • Unless the cake is kept at a constant temperature, it will shatter and crumble.
    • If it is cooked for an excessive amount of time, it may become stuck and fall out in bits.

    Carefully run the edges of a cake with a small paring knife or metal spatula, being careful not to cut into or through the cake itself, in order to remove it from its pan.Place a cake board, serving dish, or cooling rack on top of the cake pan to protect the surface of the cake.Hold your position and flip!Invert the cake back to the right-side-up position until the cake has totally cooled down.Before cutting or frosting a cake that has completely cooled, it is recommended that it be wrapped in plastic and placed in the refrigerator to chill.

    • If you find yourself in the unfortunate scenario of having a piece of your cake break off (don’t worry, it’s happened to all of us), attempt to glue the pieces back together as best you can.
    • Wrap the dish with plastic wrap and place it in the refrigerator for a couple of hours.
    • When putting the piece together, use icing to try to mend the crack.

    Lessons in Assembling a Layer Cake

    • So, you’ve gotten your cake and eaten it too! It has been baked and is ready to be constructed into a beautiful layered beauty to be enjoyed by all. This is the point at which some of us begin to hyperventilate a little, don’t you think? Continue reading for additional helpful hints on how to construct a successful cake. Building a layer cake is more like completing a craft project than it is like mixing up a batch of cookies on the go. It is critical to arrange your workspace and ensure that you have enough space, the appropriate equipment, and as much undisturbed time as possible. The following are some additional items that are useful to have on hand: A rotating cake stand is quite useful for smoothing out your frosting
    • If you’re using a rotating cake stand, you should place a cardboard cake circle on top of it. Later, when the cake has been decorated, use this to help support the cake while it is moved to the final cake plate for serving
    • and
    • A spatula with an angled edge for frosting
    • When icing a cake, wax paper or parchment paper is used to keep the cake plate clean.
    • You’ve arrived at your last cake plate or serving pedestal.
    • There should be plenty of paper towels or kitchen rags on hand to clear up streaks and crumbs.
    • Never cut a warm cake since it will result in crumbs and tears.
    • In fact, it is preferable to cool a cake before attempting to cut the edges of the cake.
    • When making layer cakes, it is critical to have evenly spaced layers of cake.
    • If a dome forms on the top of your cake after it has been taken out of the oven, it should be removed.

    Bonus for the baker: you may eat the leftovers!With one hand on top of the cake, score the cake where the dome meets the edges of the cake with a long serrated knife to create a rounded edge.Begin by cutting in towards the center of the cake, keeping the knife parallel to your work surface and as flat as possible.Continue to rotate the cake as you go, and keep going until the top piece of the cake separates from the remainder of the cake.Torting, or slicing a cake into thinner layers, is accomplished using the same principles as removing the top of the cake off the cake.

    • Always make sure that your serrated knife is parallel to your work surface and as level as possible when you are cutting.
    • Start with smaller cuts to ensure more precision.
    • Success Tip: To ensure that your cake layers are evenly spaced, measure the height of your cake and either score with a knife or mark with toothpicks halfway up (for two layers) or into thirds (for three layers) (for three layers).
    • When moving and separating layers that are particularly thin and/or delicate, carefully insert a cake board between the layers to aid in picking up the cake and moving it about.
    • Make sure to keep your second hand on top of the cake rather than on the edge of the cake, just in case the knife slides and slices through to the other side during cutting.

    Next, Add Your Fillings and Frostings

    • There are a variety of delicious filling and frosting alternatives for layer cakes, including buttercream, but buttercream is always a fantastic choice for filling and icing.
    • Fruit preserves, pastry cream, lemon curd, flavored buttercream, or a thin layer of luxurious ganache can be used as filling options.
    • Try a sweet and tangy cream cheese frosting, fluffy fudge, exquisite whipped cream, or light and airy meringue as a frosting option.
    • Cake layers may normally be stored in the refrigerator for up to one week or in the freezer for up to a month or two if they are wrapped in plastic.

    Refrigerate frozen cakes to allow them to thaw.Success Tip: Chilled cakes are simpler to torte, fill, and frost than warm cakes.The cake layers should be chilled for at least a couple of hours before being assembled into a layer cake, even if you plan to use them the same day as they are made.Every lesson offers three possible homework assignments.Perhaps you’ve already mastered one, or perhaps you just have the opportunity for a brief study session.

    • Decide on one, then share it with us on social media by labeling it with #kitchnbakingschool on Instagram or Twitter.
    • Make a note of the fundamental cake equation that was discussed earlier.
    • Cakes made from boxed mixes are a great way to learn new skills, including how to grease a baking pan and divide a batter.

    Join The Kitchn’s Baking School!

    Follow and document your progress on social media platforms such as Instagram, Pinterest, Facebook, and Twitter! Make sure to include the hashtag #thekitchnbakingschool in your post.

    Tessa Huff is a writer who contributes to this site. Tessa Huff is a specialist chef and food stylist/photographer located in Vancouver, British Columbia. She is the author of the upcoming novel ″Layered,″ which will be published by Abrams Books. More of her work may be seen at www.stylesweetca.com, where you can also contact her.

    How To Make A Layer Cake With One Pan

    • Whatever the occasion (birthday, holiday celebration, etc.), cakes make a delicious dessert to serve.
    • The addition of a filling to a layer cake makes it even more special, according to many.
    • It is important to know how to make a layer cake with only one cake pan if you do not have access to multiple cake pans.
    • The great thing about layer cakes is that you can fill them with anything you want, including frosting, custard, jam, ganache, and whipped topping.

    It gives you the freedom to be as creative as you want with the flavor pairings you choose.Fortunately, even if you only have one pan, you can still make a layer cake, and the process requires no prior baking experience.Go directly to the recipe.

    What You Will Need To Make A Rectangle Layer Cake From One Pan

    To create this rectangular chocolate layer cake, you will need the following ingredients:

    Ingredients

    • 1 cup hot coffee
    • 2 sticks unsalted butter at room temperature
    • 2 cups granulated sugar
    • 5 eggs
    • 2 teaspoons vanilla extract
    • 1 1/2 teaspoons baking soda
    • 1 tablespoon baking powder
    • 4 cups all-purpose flour
    • 1 teaspoon salt
    • 1 cup whole milk

    Filling and frosting

    • 1 1/2 cups sliced and roasted almonds
    • 2 cups heavy cream
    • 1/2 cup confectioners’ sugar
    • 1 teaspoon vanilla essence
    • 2 cups heavy cream
    • A third cup of melted dark chocolate
    • Raspberries for garnishing the table

    Equipment

    • Pan (half sheet), cooking spray, parchment paper, sifter, whisk, large mixing bowl, electric mixer, small bowl, medium bowl, wire rack, offset spatula, and baking powder.

    Step by step instructions

    Step one: Prepare your half sheet pan and preheat the oven

    Preheat the oven to 350 degrees Fahrenheit and coat a half sheet pan with nonstick cooking spray. Afterwards, add another layer of parchment paper and oil it thoroughly.

    Step two: Sift the cocoa powder and mix it with the coffee

    Sift the cocoa powder into a small mixing basin with a sifter, then stir in the boiling coffee. Set aside the chocolate and coffee, which you should whisk together until smooth and creamy.

    Step three: Cream butter and sugar

    In a large mixing basin, combine the butter and sugar and cream together with an electric mixer until smooth. Beat it for four to five minutes, or until it is light and fluffy, until it is light and fluffy.

    Step four: Add eggs and vanilla

    Add the eggs one at a time, beating well after each addition, to the creamed butter and sugar. Stir until just incorporated, scraping down the sides of the bowl as necessary. Add in vanilla and mix until just blended.

    Step five: Mix together dry ingredients

    After each addition, mix the eggs into the creamed butter and sugar until thoroughly combined. Afterwards, pour in the vanilla extract and blend until just incorporated, scraping down the sides of the bowl as necessary.

    Step six: Combine milk and cocoa powder mixture

    Whisking constantly, until the milk and cocoa powder mixture are combined smoothly

    Step seven: Combine the wet and dry ingredients

    Mix well after adding one-third of the dry ingredients to the wet components. Then, pour half of the milk and cocoa mixture into the batter and stir until well-incorporated. Continue to alternate between the stages until the batter is completely incorporated.

    Step eight: Bake the cake

    Pour your cake batter into the cake pan that has been prepped and bake for 25-30 minutes, or until a toothpick inserted into the center comes out completely clean. Allow your half sheet cake to cool on a wire rack while it is still in the pan before cutting into it. To loosen the edge of the cake while it is still warm, run an offset spatula over the edge of the cake twice.

    Step nine: Make the frosting

    Heavy cream and confectioners’ sugar should be combined in a large mixing dish using an electric mixer. Combine the ingredients in a mixing bowl until soft peaks form, then fold in the vanilla essence. Wrap the mixing bowl tightly in plastic wrap and place it in the refrigerator while you finish the cake. whipped cream icing

    Step ten: Cut your cake

    Carefully take the cake from the pan and cut it in half with a serrated knife so that you have two pieces that measure 13 x 9 inches in size.

    Step eleven: Assemble the cake

    • Place one layer of the cake on a dish or tray and cover with a layer of frosting.
    • Repeat with the other layers of cake.
    • Then, gently place the second cake layer on top of the icing, overlapping it slightly.
    • In order to make a crumb coat, spread a thin layer of frosting over the outside of the cake and set it in the refrigerator for 15-30 minutes.

    Finish icing your cake after it has been refrigerated for a while.Then, using almonds and raspberries, adorn the cake and sprinkle it with melted dark chocolate.

    Tips And Tricks

    • Because it contains whipped cream icing, you should store this cake in the refrigerator while it is not being served.
    • When stored in an airtight container in the refrigerator, it will last three to four days.
    • In addition, you may freeze this layer cake for later use as well.
    • First, leave it in the refrigerator for an hour, uncovered, to allow the frosting to set.

    Once this is done, wrap it in a double layer of plastic wrap, followed by a double layer of aluminum foil.Return the cake to the freezer, where it will keep for up to six months if it is properly covered.Before serving, let your cake defrost overnight in the refrigerator or on the counter at room temperature for one to two hours before cutting into slices.When you aren’t serving the meal, put any leftovers in the refrigerator.If you like, you may use your favorite half sheet cake recipe to create a layer cake.

    • Simply follow the directions to the letter, and once it has cooled, cut it into two 13 × 9-inch pieces, which you can then layer and embellish as you see fit.
    • If you want to build a square layer cake, you may also play with with the sizes of the pieces you cut.
    • In addition, you may make a sheet cake into a layer cake by using a cake pan.
    • Simply bake your sheet cake, which should measure 18 x 24 inches, according to the package directions, and once it has cooled, cut it into two pieces measuring 18 x 12 inches.
    • One cake layer should be frosted first, followed by the second cake layer, which should also be frosted and embellished.
    • Mrs.

    Anderson’s Baking Half Sheet Pan, 13-Inch x 18-Inch, Mrs.Anderson’s Baking Half Sheet Pan, 13-Inch x 18-Inch

    Servings And Preparation Size

    A Tasty And Easy To Make Layer Cake From One Pan

    • Because you only need one half-sheet pan to make this delectable layer cake, it is really simple to put together.
    • It has a sophisticated appearance, making it ideal for serving at formal events such as weddings or celebrations.
    • Did you find this instruction on how to bake a layer cake in one pan to be helpful?
    • If this is the case, please pass along this layer cake recipe to your friends and family members as well.
    See also:  What Is A Water Bath For Cheesecake?

    How To Make A Layer Cake With One Pan

    • Whatever the occasion (birthday, holiday celebration, etc.), cakes make a delicious treat to offer. The addition of a filling to a layer cake makes it even more distinctive, according to many. It is important to know how to bake a layer cake with only one cake pan if you do not have access to many cake pans. Preparation time: 30 minutes 30 minutes for baking 1 hour is the whole amount of time. Dessert is the final course. American cuisine is served. Make a layer cake out of a sheet cake, how to make a layer cake out of a single pan, rectangular layer cake, square layer cake, etc. cake with square layers Cooking spray, parchment paper, sifter, large mixing bowl, small mixing bowl, medium mixing bowl, wire rack, and 2213 x 18-inch pan (half sheet) are all required.
    • Prepare a half sheet pan and preheat the oven to 350 degrees. Preheat the oven to 350 degrees Fahrenheit and coat a half sheet pan with nonstick cooking spray. After that, apply another sheet of parchment paper and oil it again.
    • Sift the cocoa powder and combine it with the coffee in a mixing bowl.
    • Sift the cocoa powder into a small mixing basin with a sifter, then stir in the boiling coffee. Set aside the cocoa and coffee, which have been whisked together until they are smooth.
    • Butter and sugar should be creamed together.
    • In a large mixing basin, combine the butter and sugar and cream together with an electric mixer until smooth. Beat it for four to five minutes, or until it is light and fluffy
    • then add the eggs and vanilla extract and mix well. Add the eggs one at a time, beating well after each addition, to the creamed butter and sugar. Afterwards, pour in the vanilla extract and stir until just blended, scraping down the sides of the bowl as necessary.
    • Dry ingredients should be combined.
    • In a medium-sized mixing basin, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
    • Combine the milk and cocoa powder mixture in a separate bowl.
    • Whisk the milk and cocoa powder mixture together until they are completely smooth.
    • Combine the wet and dry ingredients in a separate bowl.
    • Mix well after adding one-third of the dry ingredients to the wet components. Then, pour half of the milk and cocoa mixture into the batter and stir until well-incorporated. Continue to alternate between the stages until the batter is completely incorporated.
    • Make the cake by baking it.
    • Pour your cake batter into the cake pan that has been prepped and bake for 25-30 minutes, or until a toothpick inserted into the center comes out completely clean. Allow your half sheet cake to cool on a wire rack while it is still in the pan before cutting into it. To release the edge while it is still warm, run an offset spatula over the outside of the pan
    • Make the icing for the cake.
    • Heavy cream and confectioners’ sugar should be combined in a large mixing dish using an electric mixer. Combine the ingredients in a mixing bowl until soft peaks form, then fold in the vanilla essence. Refrigerate the whipped cream icing while you continue to work on the cake by wrapping it in plastic wrap.
    • Take a bite of your cake.
    • Carefully take the cake from the pan and cut it in half with a serrated knife so that you have two pieces that measure 13 x 9 inches each.
    • Prepare the cake by assembling it.
    • Place one layer of the cake on a dish or tray and cover with a layer of frosting. Repeat with the other layers of cake. Then, gently place the second cake layer on top of the icing, overlapping it slightly. In order to make a crumb coat, spread a thin layer of frosting over the outside of the cake and set it in the refrigerator for 15-30 minutes. Finish icing your cake after it has been refrigerated for a while. Then, garnish with almonds and raspberries, and drizzle with melted dark chocolate
    • then, serve.
    • Bake for 30 minutes after prepping your half sheet pan.
    • Preheat the oven to 350 degrees Fahrenheit and coat a half sheet pan with nonstick cooking spray before beginning.
    • then add another sheet of parchment paper and oil it thoroughly;
      To make the cocoa powder, sift it and combine it with the coffee in a mixing bowl.
    • In a small mixing bowl, sift the cocoa powder and then stir in the hot coffee until smooth.

    Set aside the chocolate and coffee, which you should whisk together until smooth.Butter and sugar should be creamed together before baking.In a large mixing basin, combine the butter and sugar and beat with an electric mixer until smooth.It should be light and frothy after four to five minutes of mixing; then add the eggs and vanilla.After each addition, mix the eggs into the creamed butter and sugar until thoroughly combined.

    • Afterwards, pour in the vanilla extract and stir until just blended, scraping down the sides of the bowl as necessary;
      Dry components should be mixed together.
    • To make the all-purpose flour, baking powder, baking soda, and salt, combine them in a medium-sized mixing basin using a whisk.
    • Combine the milk and cocoa powder combination in a large mixing bowl.
    • Combine the milk and cocoa powder mixture in a separate bowl until completely smooth.
    • The wet and dry materials should be combined.
    • Mix thoroughly after adding one-third of the dry ingredients to the wet components.

    Combine then add half of the milk and cocoa mixture to the batter and stir thoroughly.Continue to alternate between the steps until the batter is completely incorporated, about 15 minutes.Prepare the cake by baking it..Pour your cake batter into the cake pan that has been prepped and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.*** Allow the half sheet cake to cool on a wire rack while it is still in the pan before cutting into pieces.

    • To release the edge while it is still warm, run an offset spatula along the outside of the dish;
      The icing should be prepared beforehand.
    • Heavy cream and confectioners’ sugar are combined in a large mixing basin using an electric mixer.
    • Using an electric mixer, whip the ingredients until soft peaks form, then fold in the vanilla essence.

    Refrigerate the whipped cream icing while you are working on the cake by wrapping it tightly in plastic wrap.Take a bite out of your dessert.Carefully take the cake from the pan and cut it in half with a serrated knife so that you have two pieces that measure 13 x 9 inches each;
    Place all of the ingredients in a large mixing bowl.Place one layer of the cake on a dish or tray and top with a layer of frosting.Repeat with the other layers of cake.Add the second cake layer on top of the icing, being careful not to overlap it.

    1. Place the cake in the refrigerator for 15-30 minutes after applying a thin layer of frosting to the outside to form a crumb coat.
    2. Finish icing your cake once it has been chilled for a while.
    3. After that, garnish with almonds and raspberries, then sprinkle with melted dark chocolate.

    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 to gently compress your cake layers, but not so hard that you push the frosting out between the layers of cake you’re working with.

    Step 4: Crumb Coat & Chill

    • Once your cake layers are stacked, apply a thin coating of frosting to the top and sides of your cake.
    • This is referred to as a crumb coat, and it is designed to capture those troublesome crumbs, making it simpler to apply a beautiful second coating of frosting.
    • First, with the use of an offset spatula, apply a thin layer of frosting on the top of the cake.
    • Then, using another offset spatula, spread extra buttercream along the sides of the cake.

    Use a bench scraper to smooth out the frosting along the sides of the cake once all of the cake layers have been completely coated with icing.You want to use a reasonable amount of pressure on the object.It should be just enough to smooth out the icing, but not so much that it tears the edges of the cake layers apart.Scrape the extra buttercream off the cake with a bench scraper after each pass around the cake and place it in a separate bowl.Avoid mixing your awful crumb frosting into the main frosting dish by mistake.

    • It’s not worth it.
    • Use a tiny offset spatula to slide any excess icing from the top edge of the cake toward the center of the cake after you’ve flattened the side of the cake.
    • It may take some effort to become accustomed to this action, but the more you do it, the more natural it becomes.
    • Even though the crumb coat does not have to be perfectly smooth, the smoother it is, the simpler it will be to smooth the second layer of frosting.
    • You may use this as an excellent chance to rehearse the procedures you’ll be taking when you smooth the second application of icing on your cake.
    • It’s basically the same actions as before, except with a thinner covering of icing.

    Once you’re satisfied with your crumb coat, place the cake in the refrigerator for 20 minutes or the freezer for 5 minutes to set.Chill the cake until the icing is firm to the touch and the cake is completely set.

    Step 5: Add on the Second Coat of Frosting

    • Remove your cake from the refrigerator or freezer and give your buttercream a nice swirl to bring it back to life.
    • I’ve noticed that my frosting produces air bubbles when it sits out in the sun.
    • After you’ve stirred the frosting with a rubber spatula for a couple of minutes, it should have returned to its silky-smooth state.
    • During this phase, I also tinted my icing purple to make it easier to notice and photograph.

    Then apply a second layer of icing on the cake.A thick layer of frosting should be put on top of the cake using a broad offset spatula.Then, using extra buttercream, apply it along the sides of the cake.In comparison to your crumb coat, this layer should be significantly thicker.At this point, you shouldn’t be able to see any of your cake layers anymore.

    • Smooth the frosting over the sides of the cake with a bench scraper to make it seem even.
    • In this case, the purpose is more about spreading the frosting around the cake than it is about scraping it off.
    • Attempt to hold your bench scraper at an angle that is almost parallel to the surface of the cake..
    • After each pass around the cake, use a modest amount of pressure and scrape away any extra buttercream.

    Step6: Patch the Frosting Gaps

    If you look closely after your first few passes, you may notice some little areas or patches that require more frosting. Small dabs of more buttercream can be applied to these spots, and then smoothed out with your bench scraper while applying somewhat less force. Repeat this procedure until the sides of your cake are co

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