How To Split A Cake Layer?

How to cut a cake into even layers. 1 Step 1. Use the paring knife to score the entire outside edge of the cake halfway up the side. Go slowly, get down at eye-level if necessary, and 2 Step 2. 3 Step 3.

How do you split a cake in half?

To measure out half, place a medium bowl on your scale and zero it out. Pour the mix into the bowl until it measures 7.62 ounces. A cake mix that weighs 15.25 ounces has 3⅓ cups of mix total. So half a box of standard cake mix is 1⅔ cups.

How do you cut a cake in half without breaking it?

To cut a cake layer in half, start by placing toothpicks at the halfway point around the edge of the cake. Then, take some dental floss and wrap it around the edge of the cake so it’s resting on the toothpicks.

How long should a cake cool before cutting?

Let your cakes cool in the pan set on a wire rack for 10 minutes. Then, loosen the sides of the cake with a dinner knife, place a cooling rack on top of the pan, and swiftly turn over so that the cake falls out of the pan.

Can I split a box of cake mix?

Half a mix is enough, and it’s very easy to halve it, but make sure to read the instructions on the box if you are using a fancier type of cake mix that already has add-ins or requires extra ingredients.

Does one box of cake mix make two cakes?

A standard box of cake mix (baked according to the directions*) yields 5 cups of batter. Explore the possibilities! Click here to see our easy One Box Chart. TEN 3′ x 2′ individual round cakes!

Can you put 2 cake mixes in 9×13 pan?

two cake mixes will be a little too much but its better than having a flat cake, one is not enough. I use only one box – if you want a taller cake, try the extender recipe

Should you let a cake cool before cutting?

Wait until the cakes have cooled completely, or for the best results, chill the layers before trimming. When the cake is cool and more firm, it’s less likely to crack or tear.

Why does my cake fall apart when I cut it?

Dense cakes result from flours with a high protein content and from using too much flour in the dough. If your cake falls apart when cutting and you used all-purpose flour in your recipe, the high gluten content is why you have a cake that’s moist but crumbly.

How do you cut a delicate cake?

To slice fluffy cakes like angel food or chiffon, use a serrated knife and saw very gently to cut through the cake without losing its airiness. For cheesecakes and other dense cakes, you should rinse the knife in very hot water before slicing. This will help prevent the knife from sticking or tearing the cake.

Can I use dental floss to cut a cake?

Take dental floss and wrap it equally around the cake. Hold it tight with both hands and pull in opposite directions so it cuts through the middle of the cake and leaves you with two perfectly even layers.

How do you cut a cake in half without breaking it?

To cut a cake layer in half, start by placing toothpicks at the halfway point around the edge of the cake. Then, take some dental floss and wrap it around the edge of the cake so it’s resting on the toothpicks. Finally, cross the ends of the floss and pull them in opposite directions to cut through the middle of the cake.

Why does my cake split on top when baking?

Reasons for a Cake Splitting on the Top 1 Oven Placement. If a cake isn’t placed in the center of an oven rack, it’s more likely to crack or split on top. 2 Oven Temperature. An oven that’s too hot can cause a cake to crack. 3 Ingredient Temperature. 4 Uneven Cooking. 5 Overworked Batter. 6 Batter Too Wet.

How do you fill the bottom of a cake?

Spread the bottom layer with frosting or other filling, replace the top cake layer, carefully settling it over the filling and lining up the triangular notches to ensure the cake is level.

How to Make Half a Cake Mix

It doesn’t matter if you’re wanting to bake a smaller cake in your toaster oven or just don’t want to deal with a large amount of enticing leftovers; preparing half of a cake mix is a fantastic alternative.We’ll guide you through the process of dividing a cake mix in half, from selecting a pan to separating eggs and making replacements.Do you need some inspiration on what to do with the leftover cake mix?

  • Small Batch Cake Mix Cookies, Blueberry Coffee Cake, 3-Ingredient Chocolate Muffins, or a pair of teeny-tiny Cake Mix Mini Cakes For Two are all delicious treats to make using cake mix.
  • While we are great lovers of homemade cookies, cupcakes, and muffins, there are times when it’s good to just grab a box of mix and whip up a quick treat for the family.
  • The difficulty is that a regular (15.25 oz) cake mix might result in a large amount of leftover cake, especially if you’re cooking for just one or two people at a time.
  1. Dividing the mixture appears to be a good solution, but it might raise a lot of issues as well.
  2. As an example, how do you split an egg, what size pan should I use, and how long does it need to bake for are all questions that arise.
  3. We’ll address all of your questions and more in the section below!

This piece ended up being a little longer than we anticipated, clocking in at over 2,500 words (I blame all the egg attempts).As a result, we’ve created a table of contents for your convenience.If you want to jump forward to a specific section, simply click on the section you’re interested in and you’ll be sent there.

Table of Contents

  • New! halving the mix
  • dividing the water and oil in half
  • halving the eggs + substitutions
  • splitting the mix in half We experimented with few vegan egg substitutes.
  • Choosing the Right Pan
  • Temperature differences between an oven and a toaster oven
  • mixing and baking

Step1: Divide The Cake Mix In Half

The ingredients in your boxed cake mix have been lying on the shelf of your local grocery store for a while now, settling in.Before you begin, take the bag and shake it vigorously to ensure that everything is evenly distributed.Alternatively, you might try to throw half of the bag out, but splitting the mixture into equal pieces would produce the greatest results.

  • There are two approaches you may take.
  • Option 1: Making Use of a Scale In the United States, a normal boxed cake mix weighs 15.25 ounces.
  • So half of a box of cake mix weights 7.625 ounces, or 7.625 ounces per serving.
  1. Place a medium-sized bowl on your scale and zero it out before measuring out half.
  2. Pour the mixture into the mixing bowl until it measures 7.62 ounces in total weight.
  3. Option 2: Measuring Cups as a Substitute A cake mix that weighs 15.25 ounces contains a total of 31.33 cups of mix.

As a result, half a box of normal cake mix equals 123.3 cups.Use the spoon-and-sweep method to measure out half of the mixture.This strategy will prevent you from compacting the mix and carrying more than half of the batch home with you.

  1. Using a piece of parchment paper, cover your work surface.
  2. Spoon the mixture into a dry measuring cup and level the mixture with the back of a knife
  3. Repete this process until you have 123.3 cups of the mix measured out.
  4. Fill the bag with the remaining half of cake mix if you have any dry mix left over after removing the parchment paper from the pan.

Did that come across as a little confusing? If this is the case, you should read this post from Sugar Spun Run on How To Properly Measure Flour. Okay, now that you’ve separated your mixture, let’s have a look at the remaining components.

Step 2: Divide The Water and Oil In Half

  • Calculate the required amount of water by dividing the total amount in half. Use 1/2 cup of water in place of 1 cup if the box directions ask for it. When it comes to oil, some boxed cake mixes (such as those from Betty Crocker and Pillsbury) call for 1/2 cup, while others (such as those from Duncan Hines) ask for 1/3 cup. Taking whatever the recipe on your package calls for, half the amount is needed. One-quarter of a cup is 1/4 cup or 4 tablespoons
  • one-third of a cup equals 2 tablespoons plus 2 teaspoons

I normally use olive oil or avocado oil to prepare our cake mix, but you may use any vegetable oil you choose in this recipe. Simply ensure that all of the other ingredients are at room temperature if you are using coconut oil (in a liquid condition) (and not cold). Otherwise, the coconut oil will solidify into lumps and foul up your batter, which will be a sorry sight to witness.

Step 3: Halve The Eggs + Substitutions

  • If the recipe calls for two eggs, just one egg should be used. But what if the recipe asks for three eggs? The Short Answer is: Use one full egg plus half of a beaten egg for this recipe. For the beaten egg, crack 1 egg into a small basin and whisk it with a fork until the white and yolk are well blended, about 30 seconds. Measure out half of the mixture, approximately 112 to 2 tablespoons (give or take a little). More information may be found in this page on How to Measure a Half an Egg. * The leftover beaten egg should be refrigerated and used within 24 hours of being refrigerated. With this technique, we were able to create a beautiful cake. It was juicy, had a pleasant flavor, and had a light texture. What you’d expect from a cake mix, to be honest. HOWEVER, the remaining beaten egg was a bit inconvenient and may have been a waste of time. As a result, we wanted to examine if it was possible to avoid it. We snatched up some more lemon cake mix, broke the boxes into smaller portions, and experimented with several alternatives. Applesauce First, we substituted 1/4 cup unsweetened applesauce for all of the eggs in the recipe. It is not recommended that you do this. (Spoiler alert: this is not a good option. The End Results: The cake hardly rose, it was flavorless, and when I attempted to cut it after it had cooled, it split and came apart on me. Would We Go Through With It Again? Nope. Greek Yogurt is a kind of yogurt that originates in Greece. Another alternative is to use 2 tablespoons of plain yogurt, either standard or Greek kind, for all of the eggs in the recipe. Conclusion: Although the cake did not rise significantly, it did stay together well and tasted delicious. The crumb was a little thicker, but not in a detrimental sense. Would We Recommend Using This Substitution in the Future? Yep. If you’re looking for something to serve for a summer brunch or Mother’s Day treat, I think you’ll find this pound cake-style texture to be excellent. Eggs and Greek yogurt are a delicious combination. The final option we tried was one egg with a spoonful of yogurt, which worked quite well. The End Results: This cake was soft, had a pleasant flavor, and was lower in weight than the all-yogurt alternative. While it did collapse a little, it did not crumble to pieces as the applesauce one did. Would We Recommend Using This Substitution in the Future? a hundred percent Yes! Generally speaking, it had a wonderful flavor and a beautiful texture. In addition, it was quite simple to grab a dollop of yogurt and mix it in with the one egg. What do you think of using 1 entire egg plus a portion of another egg? A number of small-batch baking recipes only ask for one egg white or one egg yolk, which is unusual (like our rich and fudgy toaster oven chocolate cookies). As a result, you will have some portion of an egg to use up. Using the same lemon cake mix as previously, we baked a half-cake to determine if adding an extra egg yolk or an extra egg white would make a decent addition to half of the cake. The first option we tested was one giant egg plus one egg yolk. It turned out to be rather tasty. In spite of the fact that the crumb was a little thicker than usual, it was still extremely soft and moist. Because of the additional yolk, the cake had a richer yellow hue, and the additional fat caused the cake to brown more quickly around the edges and on top as well. Would We Recommend Using This Substitution in the Future? Absolutely! The lemon taste of the cake comes through strongly. While it was slightly denser than a traditional cake mix, it wasn’t in a negative way. The second option we tried was one large egg plus one egg white, which worked out perfectly. The Final Results: After baking the cake, it had a faint eggy smell while cooling, which made me a little concerned. Nonetheless, once the cake had been allowed to cool fully and we sliced into it, all I could detect/smell was a pleasant lemon flavor. The texture was very light and bouncy, which was a pleasant surprise. Would We Recommend Using This Substitution in the Future? Without a doubt, the cake tasted excellent, and we both appreciated how light the texture of the cake was. We decided to experiment with two additional choices around a week after our marathon baking session ended. Making half of a mix with only one egg and half of a mix using two eggs. The 1-Egg Test Produced the Following Results: Because of this, it was significantly drier than the other cakes. While it retained some structural integrity, it was quickly demolished. It was almost as though the cake was falling apart in your mouth as you took a mouthful. Would We Recommend Using This Substitution in the Future? Most likely not. This cake was clearly preferable to the applesauce alternative, but it was not something I particularly appreciated. Tim did mention that he would eat it again in the future. The 2-Eggs Results: This cake rose far higher than any of the previous cakes, was extremely bouncy, and had a sponge-like texture. I had the impression that I would be able to cut and frost it with little difficulty and without a lot of crumbs. Would We Recommend Using This Substitution in the Future? Maybe. Tim had a great time with this dessert. I thought it was light and flavorful, but I thought it could have used a little more moisture. I’m thinking about trying it again, but substituting milk for the water and adding a little yogurt. For those who aren’t sure about what kind of egg option is best for them, it’s always a good idea to stay with one whole and one half egg. Here are a few suggestions on how to make use of the remaining egg: One tablespoon of egg is used in the making of these small-batch triple ginger biscuits.
  • Make a batch of chocolate chip pecan oatmeal cookies with 112 tablespoons of egg and set aside.
  • Using a frying pan, scramble the egg and then include it into a sandwich or salad

Here’s what happened when we experimented with vegan egg substitutes.This recipe was inspired by our recent experimentation with plant-based egg substitutes.It would be interesting to see how they performed in a cake mix.

  • As a result, we attempted to make half of a lemon cake mix and half of a chocolate cake mix.
  • We used Duncan Hines cake mixes and cooked each cake in an 8 × 8 pan at 350°F for 18 to 20 minutes, or until a toothpick inserted into the center came out clean.
See also:  How To Fix A Cracked Cheesecake?

Substitute: Bob’s Red Mill Egg Replacer

  • Bob’s Red Mill Egg Replacer is a gluten-free blend of potato starch, tapioca flour, baking soda, and psyllium husk fiber that may be used to replace eggs in a variety of recipes. With the addition of water, it may be used to replace for a whole egg, an egg white, or an egg yolk in a wide variety of baking recipes. How We Made Use of It: Following the package guidelines, combine 1 tablespoon of the egg replacer with 2 tablespoons of water, whisk, and set aside for 1 minute to thicken before adding to a recipe for each entire egg you wish to replace (or in this case, cake mix). We used 112 teaspoons of the egg replacer coupled with 3 tablespoons of water for each cake because we were only preparing half of a cake mix and only needed to replace 1 entire egg plus 1/12 of an egg. Presentation: During chilling, both the lemon and chocolate cakes sank a little in the centre and were flatter than a standard cake made from a box mix. Because of the drab hue of the lemon cake, it appeared to be more like cornmeal.
  • A little gritty aftertaste lingered on the palates of both the chocolate and lemon cakes, which had a subdued flavor.
  • Texture: The cakes were fragile and crumbly in texture, and it was nearly hard to remove a piece out of the pan without it shattering in half. Similarly to the cakes prepared with applesauce, it kind of crumbled in your mouth and turned to mush
  • Would We Recommend This Substitute in the Future: Possibly at a time of need. However, if we had alternative options, we would most likely choose not to

Substitute: Just Egg

  • Just Egg is a plant-based egg substitute that is kept chilled. When cooked in a frying pan, the major component in this pourable combination is intended to appear and taste like scrambled eggs. Mung beans are the primary ingredient in this pourable mixture. It is stated on the company’s website that Just Egg may be used in a range of baking recipes with the exception of light cakes and meringues. How We Made Use of It: Just Egg has the same amount of protein as one regular egg (3 tablespoons/44 grams). We used 412 tablespoons (66 grams) of the mixture to create each cake, which was enough to substitute one complete egg plus one-twelfth of an egg. Appearance: These cakes were likewise a little sunk in the centre and didn’t rise as much as the previous ones. Unlike the chocolate cake, which had a thick fudgy texture, the lemon cake had a brilliant yellow aspect.
  • Chocolate cake had a wonderful flavor, and if someone offered you a slice, you’d be startled to learn that it had been created without the use of any eggs at all. The lemon cake, on the other hand, was a completely other story. In addition to the fact that the lemon flavor was difficult to detect (both in taste and scent), the cake was less sweet than a standard cake mix and included a slight salinity. It’s possible that you’ll love this substitution if you find cake mixes to be overly sweet.
  • Texture: Both cakes were moist and light, yet they had enough structure to allow you to remove a piece and hold it in your palm without it crumbling
  • Would We Recommend This Substitute in the Future: Yes, without a doubt, to prepare a chocolate cake batter. It may or may not be good for other flavors, but we intend to experiment with it further and see how it works. Particularly given that it worked wonders as an egg substitute in our small one banana bread recipe

Do you have a favorite egg alternative that you use for baking cakes and baking mixes? We’d love to know about it in the comments section below.

Step 4: Pick Your Pan

  • Making half of a cake mix in a pan that measures 8 x 8 x 2 inches or an 8 or 9-inch circular pan are fine possibilities. If you don’t have one of those pans, we’ve got a slew of alternatives for you to consider. 8 1/2 x 4 1/2 loaf pan
  • 2 round 6 x 2-inch cake pans
  • 2 6-cup muffin pans or a 12-cup muffin pan
  • 2 6-cup muffin pans or a 12-cup muffin pan
  • 11 x 7-inch Cake Pan
  • Quarter Sheet Pan
  • 8.5 x 6.5-inch Casserole Pan
  • 8.5 x 6.5-inch Casserole Pan

*Pro Tip: When cutting the cake, use a plastic knife so that it does not harm the metal pan. Once you’ve decided on a pan, oil it thoroughly to ensure that your cake does not adhere to it.

Step 5: Preheat The Oven

If you’re using a traditional ‘large’ oven, make sure to read the package guidelines for the proper temperature setting.When using a regular toaster oven, I’ve discovered that lowering the temperature by 25 degrees produces the greatest results.When I use the convection setting on our countertop oven, I lower the temperature by 50 degrees to prevent burning (making sure not to go below 300F).

  • This helps to ensure that the centre of the pie gets enough time to cook through without the edges being too brown.
  • Due to the fact that every oven is different, you may need to experiment a little to discover the optimal temperature setting for your particular oven.

Step 6: Mix and Bake

  • Having split your mix and ingredients, chosen and prepared your pan, as well as preheated your oven, all that is needed is to prepare the batter and bake it. As directed on the packaging, combine half of the mix and half of the ingredients in a separate bowl. Once you have poured the batter into your prepared pan, follow the instructions for baking it. Check on Your Cake As Soon As Possible The baking time will be affected by the type of mix used, the pan used, the ingredients used, and the oven used. Cupcakes may take the same length of time (ours took 15 minutes)
  • but, they may take longer.
  • The baking time for a quarter sheet pan is shorter (14 to 16 minutes) than for a full sheet pan.
  • If you’re using a loaf pan, it will probably take longer (approximately 22 to 25 minutes).
  • Using two circular 6 x 2-inch cake pans will result in a shorter baking time (about 15-18 minutes).

To achieve the best results, begin checking for doneness 8 to 10 minutes sooner than the shortest baking time specified on the box for the cake pan you are using. Then, if necessary, extend the duration further. When a toothpick pushed into the center of the cake comes out clean, you know the cake is finished baking. Wait until the cake has totally cooled before cutting into it!

Storing The Leftover Dry Mix

In order to save time, I recommend placing the remaining mix inside of a reusable sandwich bag.In this manner, you may include it in the cake mix box with the directions and ingredients information.Advice from the pros: On the exterior of the box, write down the baking time, temperature, and pan that was used to bake half of the mix.

  • In this method, whipping up the remaining half will be a piece of cake.
  • Find all of our small batch cake mix recipes here if you’re seeking for ideas on how to use up your leftover cake mix.

How to Cut a Cake Layer in Half

Article to be downloaded article to be downloaded If you need to cut cake layers in half, there is a quick and exact approach that does not require you to fiddle with blades or risk having your cake roll over the counter top while you work. If you have floss and some toothpicks on hand, you can easily split the cake in two.

Things You Should Know

  • Make a start by inserting toothpicks into the sides of the cake roughly halfway through.
  • Tie a piece of unflavored dental floss around the cake where the toothpicks are visible and draw each end of the floss tight enough to cut through the cake as it tightens
  • Slide a piece of cardboard or a baking sheet between the newly cut layers of the cake to make it easier to take the top layer neatly off

Steps Download Article

  1. To assemble the cake layer, first place toothpicks at the halfway point around the sides of the cake layer, as indicated in the image. Next, align unflavored dental floss around the row of toothpicks. Make a few incisions with a serrated knife along the toothpick row of your cake if you want the floss to have something to bite into while you’re baking it so that it can rise properly. Advertorial
  2. 3Once the floss has been completely wrapped around the cake, cross both ends of the floss and hold one end of each end in your hands. Extend each end away from the cake so that the floss slices through the cake as the circle of floss becomes more tightly wound around it.
  3. 4Now that you have two layers of cake, slide a piece of cardboard or a baking sheet (with no sides) between the two layers and take off the top layer.
  4. 6Done and ready to serve. Advertisement
  • Question Add a new question Question Should I wait until the cake is entirely cold before cutting it? Yes. If at all feasible, allow it to chill overnight. When the fat cools, it solidifies, resulting in the cake being firmer. What about a loaf cake? Will this procedure work for that as well? Because it requires a tougher cake, it is unlikely to succeed. But if it is spongy like the one in the photo, this procedure should be effective.
  • Question At what point do I remove the cake from the pan? After pulling the cake from the oven and placing it on a cooling rack, you should immediately remove the pan from the oven

Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome.


  • Using this procedure is especially beneficial for sticky or delicate cakes that could otherwise fall apart when cut with a knife or become stuck to the knife.
  • When you’re drawing the floss over the cake, make sure you’re pulling it firmly so that it forms a tight circle.
  • In order to cut a frozen cake, you can use a serrated (bread) knife, but be extra careful not to sever your fingers.
  • In the same way, a tiny wire, invisible sewing thread, or thick fishing line can be used in the same way.

Thank you for submitting a suggestion for consideration! Advertisement Always be sure to remove all of the toothpicks before icing or serving; never poke the toothpicks so far into the cake that you miss one.


Things You’ll Need

  • Toothpicks
  • Unflavored dental floss

About This Article

Summary of the ArticleXTo cut a cake layer in half, start by inserting toothpicks halfway around the edge of the cake layer.Then, using some dental floss, wrap it around the edge of the cake so that it rests on the toothpicks when it is being served.Once you’ve finished, cross both ends of the floss and pull them in opposing directions to cut through the center of the cake.

  • Continue reading to find out how to take the top layer of cake off the bottom layer of cake.
  • Did you find this overview to be helpful?
  • The writers of this page have together authored a page that has been read 310,224 times.

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.Voila!

  • There will be no mess.
  • 11 / 11 / 11 / 11 / 11 SergeBertasiusPhotography/Shutterstock
See also:  How Much Does A Small Wedding Cake Cost?

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.

Half a Cake: How to Make a Smaller Cake With Cake Mix

Nutrition Facts (per serving)
339 Calories
17g Fat
43g Carbs
4g Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories 339
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 11%
Cholesterol 47mg 16%
Sodium 403mg 18%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 2%
Total Sugars 23g
Protein 4g
Vitamin C 0mg 0%
Calcium 119mg 9%
Iron 1mg 7%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
  • Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Some may argue that there is no such thing as too much cake, but the truth is that not every occasion calls for a complete box of cake batter. With our straightforward recipe, you can whip up a little cake that serves four people or 12 cupcakes in no time. Make the perfect tiny cake by using half of the box of cake mix of your choosing and saving the remaining half of the box for another occasion. Most cake mix packages are 15.25 to 18 ounces in size and contain enough ingredients to make two 8-inch or 9-inch rounds for a layer cake, a 13 x 9-inch sheet cake, or 24 cupcakes. That would be a lot of cake for a small family or for someone who has an urgent cake hunger. Or perhaps you require cake to make a trifle or to make cake pops for a party? The recipe calls for half a box of cake mix, which is really simple to do, but be sure to read the box directions if you are using a fancier sort of cake mix that already has add-ins or calls for additional ingredients before proceeding. Generally speaking, it is okay to use half of the amounts specified on the label, although it is always better to double-check the label. Because the outcomes might vary depending on the type of cake mix used, the quality of the finished cake will also be dependent on the cake mix you choose. In general, while baking, it is preferable to depend on doneness rather than on a timer to determine when something is done. In addition, by experimenting with half of the mixture, you may fine-tune your ingredients for the rest of the batch by adding more or less water, eggs, or oil to get the texture you desire. Ingredients: baking spray, 1 3/4 cups cake mix (half of a 15.25- to 18-ounce box), 2/3 cup water, 1/4 cup oil, 1 big egg, confectioners’ sugar (for dusting), and a mixer on low speed.
  1. Assemble all of the materials
  2. Preheat the oven to 350 degrees Fahrenheit. Prepare an 8-inch square or circular cake pan by spraying it with nonstick baking spray that contains flour.
  3. In a medium-sized mixing basin, whisk together the cake mix, water, oil, and egg. Mix until everything is fully incorporated, and then beat for one minute on medium speed.
  4. Pour the cake batter into the pan that has been prepared. If you prefer cupcakes, this batter will produce around a dozen of them.
  5. 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, is the recommended baking time. Aside from that, the cake should be pulling away from the sides of the pan.
  6. After cooling fully on a wire rack, sprinkle the cake with confectioners’ sugar to finish it off.
  7. Enjoy.

How Can I Spruce Up the Cake Mix?

  • Despite the fact that cake mixes produce great cakes, there are several methods to improve the character of the batter and incorporate the tastes that you enjoy into the mix: To make a richer batter, substitute whole milk for the water.
  • Increase the amount of egg used to make a denser and more moist cake.
  • Citrus zest, such as lime, lemon, or orange, can be used to add aroma and a fresh tang to dishes.
  • To create a diverse flavor profile, use dry spices such as cinnamon, nutmeg, or ginger, as well as extracts such as almond, vanilla, or orange.
  • Use high-quality butter instead of vegetable oil to create a more delicious texture in your dish.
  • A teaspoon of instant coffee may be added to your chocolate mix mixture to bring out the cacao taste even more.

How to Store the Remaining Mix

The unused dry cake mix should be stored in a zip-top plastic bag with a tight-fitting lid to keep it fresh until you are ready to use it.It is a good idea to write a date on the bag to indicate when it was first opened.Make an effort to use up the remainder of the cake mix within a couple of weeks.

  • Even a tiny amount of air allowed into the package has the potential to degrade the contents within.
  • As a result, the cake may not rise as much as it should.
  • Rather than using an unused cake mix if you notice any signs of mold or discoloration, discard it instead of baking with it.
  1. Measure out the leftover mixture before using it.
  2. It is not possible to make this recipe again if you use half of a 15.2-ounce mix rather than an 18-ounce mix because you will not have enough mix to make the full 1 3/4 cup of mix.


  • It’s simple and enjoyable to make this dish your own. Stir in half a cup of any of our favorite flavorings for a cake that is both flavorful and delicious: Chocolate chips or cacao nibs are also acceptable options.
  • Cups of peanut butter
  • Nuts and seeds such as almond slivers or chopped cashews, pecans, or pistachios
  • Dried cherries, cranberries, or raisins are examples of dried fruits.

Add some festive sprinkles to the top of the cake after it has been decorated with your favorite frosting. Rate This Recipe is a must-try. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

How to cut a cake into even layers

On August 4, 2015, Annalise posted a blog entry (updated April 3, 2020) If you’re hoping to give your layer cake a little additional oomph, adding more cake layers is a terrific method to accomplish your goal.When you cut into a taller cake, you’ll hear more oohs and aahs from your friends and family as they watch you slice into it.While it is possible to bake each layer separately, you may not have enough cake pans or oven space, in which case cutting cake layers in half horizontally is the best option.

  • It is possible to divide cake layers in half using a variety of methods.
  • You may use a specialized tool, cut them in half using toothpicks, or even use dental floss to divide the layers.
  • This strategy, on the other hand, is my personal favorite.
  1. It is simple, accurate, and does not need the use of expensive equipment.

What you’ll need

You’ll need a tiny paring knife as well as a big serrated knife for this project.The layers you intend to cut should be cooled before cutting, since a chilled cake is considerably more stable than a cake that has been left at room temperature.I prefer to make my cake layers the day before and keep them refrigerated until needed.

  • I also use this approach to bake cakes with flat tops, but if your cake layers have domed tops, you’ll need to cut them out with a serrated knife first before slicing the layers in two as described above.
  • Finally, I like to divide cake layers that are 2 inches or more in thickness rather than cutting them in half (tall).
  • Cake layers that are thinner might be more challenging to deal with.
  1. Let’s get this party started now that you’re ready!

Step 1

Making use of the paring knife, score the whole outside edge of the cake halfway up one side of the cake. Go slowly and carefully, getting down to eye level if necessary, and avoid cutting too deeply. This is just intended to serve as a point of reference.

Step 2

Cut through the cake with the serrated knife, following the depression produced with the paring knife. Once again, move gently to ensure correctness; there is no need to rush this process.

Step 3

Lift the top layer of the cake away from the bottom layer using the knife.Your cake should be strong enough to be lifted easily without buckling or crumbling, but if you’re working with a cake round that is bigger than 8 or 9 inches in diameter or cake layers that are exceedingly thin, you may need to take a little more precaution.Use the separated layers right away to assemble a layer cake, or wrap them separately in plastic wrap and keep them in the refrigerator for up to 5 days or in the freezer (double-wrapped) for up to 1 month in the refrigerator or freezer.

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5 Mistakes to Avoid When Making Layer Cakes

Layer cakes are both a craft endeavor and a baking project in the same way that cupcakes are.It’s a lengthy procedure that demands patience and perseverance, but the end result is well worth it.When cooked and stacked properly, layer cakes are a lovely and absolutely spectacular treat – which is precisely why they may be frightening to make since they are so visually appealing.

  • When you are aware of the primary traps to avoid, though, it is less difficult than you may imagine.

1. Stacking uneven layers of cake.

It is possible that your cakes will bake with a domed top, despite your best efforts.It has occurred to each and every one of us.You must avoid attempting to build your cake with these uneven layers, which is critical.

  • Because of this, the cake will be imbalanced and perhaps lopsided, and it will be at great danger of falling over.
  • Take note of the following advice: It takes a lot of effort to make a layer cake, so the last thing you want to happen is for that lovely delicacy to fall over on its face.
  • Before you begin assembling your cake, check to see that it is sturdy.
  1. It is best not to stack cake layers in an uneven manner.
  2. Instead, to ensure a solid cake with lovely flat layers, cut the tops of each layer of cake so that they are all even and flat before constructing the cake.
  3. Don’t be concerned if your cakes come out with domed tops; it happens to the best of us.

The solution is as simple as slicing the tops of each layer with a long serrated knife to bring them all to the same level.However, the timing of the trimming is critical; if you cut the layers while your cakes are still warm, they are more likely to crumble or rip.Follow this advice: If your cake has to be trimmed or if you want to torte it by cutting it into thinner layers, never do it while the cake is still warm to avoid burning yourself.If possible, wait until the cakes have completely cooled before trimming them.For optimal results, refrigerate the layers before trimming them.

When the cake has cooled and become more solid, it is less prone to break or torn when cutting.

3. Frosting the cake before it’s completely cooled.

Attempting to frost a cake before it has been allowed to cool completely is a formula for disaster.Please keep in mind that the fundamental ingredient in most frosting is fat, and that when the frosting is applied on a warm cake, it may soften and possibly even melt.Follow this advice: Don’t make a hasty decision here.

  • Make no mistake about it: layer cakes need patience, particularly when it comes to properly chilling the cake layers before icing them.
  • Consider making the cake the day before you intend to frost it, or chilling the layers before icing them, in order to master this critical phase.

4. Not sealing in soft fillings.

The layers of cake may be easily smeared with certain fillings such as a basic buttercream, fudge, or cream cheese icing because they are reasonably hard and stable fillings that aren’t going away.Those who prefer thinner alternatives, such as pastry cream, fruit purée, and jams, will find that they are disappointed.These mushy fillings are more prone to leaking out of the sides of the cake if the cake is not properly sealed.

  • Take note of the following advice: In order to keep the soft fillings from spilling out as you are filling your layer cake, first make a dam out of icing around the edge of the layer cake.
  • To finish the outside of the cake, pipe a single layer of the frosting around the edge of the cake, matching it to the frosting you used for the outside.
  • Repeat this procedure for each additional layer of filling.

5. Skipping the crumb coating before frosting.

You’ve probably prepared a layer cake where the outside icing is clumpy and cake crumbs are everywhere.Yes, I have, and it is not appealing.This is due to the fact that we missed the crumb coating.

  • It may appear to be a minor and pointless procedure, but it is important for a smooth completed product to be produced.
  • Take note of the following advice: You’ve already put in a lot of effort into your cake; don’t cut corners now.
  • Always be sure to distribute the crumb coating on the exterior of the cake before putting the last gorgeous layer of buttercream around the outside of the cake’s perimeter.
  1. Your additional efforts will be rewarded with a cake that is absolutely stunning, with not a crumb to be found.
  2. To prepare the crumb coating, start by spreading a thin, uniform layer of buttercream on the top and sides of the cake.
  3. Before putting the final layer of buttercream on top of the cake, cover it with plastic wrap and leave it in the refrigerated for approximately 15 minutes.

Kelli FosterFood Editor, PlanPrepKelli is the Food Editor for Kitchn’s Plan & Prep content.She has a background in food journalism.She holds a degree from the French Culinary Institute and is the author of several publications, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.She lives in New York City.She resides in the state of New Jersey.

Keep up with Kelli

How to Prevent a Cake From Crumbling

Baking a cake may quickly transform from a pleasant and cheerful effort into a baking disaster with a single mismeasurement of the ingredients.Image courtesy of: bhofack2/iStock/Getty Images.Baking a cake may quickly transform from a pleasant and cheerful effort into a baking disaster with a single mismeasurement of the ingredients.

  • In the event that your fruit cake is moist yet crumbly, and your cake comes apart when you cut it, there are many easy fixes.

Reasons for a Crumbly Cake

The gluten level of the flour you use to make your fruit cake is one of the primary reasons why your fruit cake is moist but crumbly.According to a review published in the Journal of Gastroenterology and Hepatology in March 2017, gluten is a complex protein that has an impact on both the flavor and the texture of the dough it contains.In the preparation of a cake, the basic proteins in flour are converted into the more complex gluten protein, which is responsible for holding the dough together.

  • In accordance with Dorsey Schools, all-purpose flour can include anywhere from 10 to 12 percent gluten by weight.
  • Dense cakes are caused by the use of flours with a high protein content as well as the use of an excessive amount of flour in the dough.
  • Because all-purpose flour has a high gluten level, if your cake crumbles when you cut it and you used all-purpose flour in your recipe, the high gluten content is the reason for the moist yet crumbly texture of your cake.
  1. Cooking gluten-free meals, such as this Gluten-Free Chocolate Quinoa Cupcakes recipe from, is no different than cooking any other type of cuisine.
  2. According to a research published in the journal Food Science and Biotechnology in August 2018, if a gluten-free cake crumbles when sliced, the gluten-free flour used in the recipe is likely to blame for the failure.
  3. It is impossible for the cake to achieve a solid texture because of the lack of gluten.

The end result is a moist, crumbly cake.

Crumbly Cake Fix Methods

If you choose the appropriate flour, one with a reduced gluten level, you can avoid the crumbly cake disaster. Soft wheat cake flour, which is milled only from soft wheat, has anywhere from 7 to 9 percent protein, resulting in a light, fluffy cake.


It is not recommended to substitute bread flour in a cake recipe.Bread flour includes the highest concentration of gluten, ranging from 12 to 14 percent, and is thus only ideal for recipes that require a firm consistency to be achieved.Oregon State University Extension Service suggests slicing cooked gingerbread and coffee cakes that have been frozen while they are still half frozen, according to the website.

  • When they are fully thawed, they will not crumble as a result of this.
  • Another remedy to a crumbly cake is to use a lot of butter and oils since they have a high fat content.
  • However, if you choose a healthy alternative, both applesauce and banana may be used as fat substitutes in baking recipes without sacrificing flavor.
  1. Purees, such as applesauce, have the ability to provide moisture to a cake and keep it from drying out and crumbling, while also containing less calories than butter or other oils.
  2. Avoiding overbaking your cake is one of the most crucial steps in avoiding it from coming apart when you cut it.
  3. A dessert that is overbaked, such as cheesecake, can become excessively stiff and crack when it is cooled, according to Iowa State University Extension and Outreach.

The same is true for angel food cakes and fruit cakes: pay close attention to the temperature and timing recommendations in the recipe to avoid a crumbly dessert.

Cake-Cutting Tips

Simple techniques for slicing them to perfection.9 separate cakes must be sliced in different ways.This is step 1.

  • The following are a few simple principles to follow while slicing basic cake shapes so that you don’t wind up with crumbs.
  • 2 out of 9 Measure out the amount of pieces you’ll need before you begin cutting any cake.
  • To do so, score the slices first by softly outlining the areas where you’ll be cutting with a knife.
  1. 3 out of 9 Using a long, thin-bladed knife and a gentle sawing motion, slice layer cakes into squares or rectangles.
  2. 4 out of 9 When slicing light and airy cakes such as angel food or chiffon, use a serrated knife and saw to cut through the cake gently without deflating the airiness of the cake.
  3. 5 out of 9 When slicing cheesecakes or other dense desserts, it is best to first rinse the knife in very hot water to prevent sticking.

This will aid in preventing the knife from adhering to the cake or damaging it.6 of 9 Wipe the knife clean after each cut to ensure a more perfect slice.7 out of 9 Cut parallel slices across the breadth of a square or rectangular cake while making a square or rectangular cake.Afterwards, cut the cake in half lengthwise and crosswise across the first set of slices.8 of 9 Ideally, you should have portions of cake that are of equal size and form — which will make everyone delighted.

To learn how to do anything, watch a little video.10 of 10 Continue Reading to see an advertisement.Below This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.You may be able to discover further information on this and other related items at the website

How to split a cake into layers

Filling your cakes with cream, frosting, and ganache will transform them into works of art. Despite the fact that it appears difficult, dividing a cake is really simple when you follow these simple steps.

Step 1

Place the cake on a cake stand to display it. To begin, trim the top of the cake with a long, serrated knife so that it is flat.

Step 2

Measure the height of the cake with a ruler, and then divide the measurement by the number of levels required. The layers should be marked out by tying a piece of dental floss around the cake at the appropriate spots after they have been measured out using a ruler. Remove the dental floss from the mouth.

Step 3

Insert toothpicks at various spots along the specified line, one layer at a time, as you work your way through the layers. Make a careful, steady cut into the cake with a large serrated knife, following the toothpicks for guidance.


When working with really delicate cakes, you may generally get away with gently but firmly tugging on a length of dental floss to cut through them.

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BestRecipesTeam and auszieplayer provided the images for this post.

Cake Decoration for beginners: Step 3 – How to cut cake into layers

This is the third installment of my series on cake decorating for beginners. The techniques for cutting a cake into layers that are evenly leveled will be covered in this session. You may find the rest of the articles on this site.

Different methods

When it comes to dividing a cake into layers, there are several options.I’m going to discuss two distinct approaches.I’ve had experience with both approaches, and both have shown to be successful when it comes to cutting cakes into layers of various sizes.

  • It has been suggested that you bake the cakes one at a time and stack them into layers, but I believe this is too time-consuming.
  • When baking a cake, I like to prepare a full cake that is 712-8 cm (3 inches) tall and then divide it into three layers afterwards.
  • Do not cut a newly made cake since it will result in disaster!
  1. It is necessary to allow the cake to cool fully before proceeding.
  2. It is customary for me to wait around 24 hours before cutting the cake into layers.
  3. When you cut into a cake that has just come out of the oven, you run the danger of it falling apart or crumbling.

I frequently put the cake in the freezer for later use.You can either cut the cake into layers the day after you bake it and then freeze the layers stacked (with baking paper between the layers) or you can freeze the entire cake and then cut it into layers after it’s thawed (with baking paper between the layers).

Method no. 1: Use the cake leveler to cut a cake into layers

A silicone mat on which to set the cake while you are cutting it into layers might be useful when cutting cake into layers.This will ensure that the cake remains stable on the table while you are cutting it.When it comes to cutting cake layers, the first approach you may do is to purchase a gadget known as a cake leveler.

  • You place the cake on the table and then gently cut through it, one layer at a time, using a sharp knife.
  • The cake leveler may be adjusted to any thickness you like for the layers of the cake.
  • What’s great about using a cake leveler is that the layers become perfectly equal.
  1. I use a cake leveler, which is perfectly adequate.
  2. It looks somewhat like this: I take the cake out of the package.
  3. I’ve covered the cake in cling film and set it in a zip-top bag to keep it from drying out while it’s baking.

I set the cake on top of the silicone surface and bake it for 30 minutes.After that, I change the size of the cake leveler to 1 cm (0.39 inches) and begin cutting slowly into the cake with it.While cutting the cake, be sure that the ″feet″ of the cake leveler are consistently placed on the table.As soon as you’ve sliced through the first layer of cake, you’ll want to remove a large portion of it, followed by the layer that you just cut through.When I take the cake away from the surface, I use a pizza paddle to ensure that nothing falls apart throughout the process.

Continue to cut through layer no.2 in the same manner as you did with layer no.1 by putting the rest of the cake on the mat and continuing to cut through it.When you’re through with layer no.2, you just repeat the process to cut layer no.

3 in the same manner – it’s that simple!

Method no.2: Knife and 2 wooden sticks

This strategy is also really beneficial.I really like to use it while cutting larger cakes.This approach necessitates the use of a very long serrated cake knife as well as two wooden sticks of approximately similar length (10 mm).

  • You’ll also require the assistance of another person.
  • When I’m cutting the cake into layers, I use a cake knife that’s around 35 cm (13.7 inches) in length.
  • Normal bread knives are not lengthy for this task, therefore you must resort to a specialty knife.
  1. The two wooden sticks help to guarantee that the cake is sliced into uniform layers while cutting it.
  2. I often use hardwood sticks with a thickness of 1 cm (10 mm) / 0.39 inches, which are 1 cm (10 mm) in diameter.
  3. Make sure the two pieces of wood are placed on opposite side of the cake, and that the portion of the knife that is facing away from you is continually following the wood so that you maintain the same thickness of the layer all the way through, and that you don’t start cutting progressively upwards.

I propose that you enlist the assistance of a second person so that the first person can cut the cake while the second person holds the knife with two fingers, ensuring that you’re always forcing the knife down towards the wood as you’re cutting.It everything requires a certain amount of flair and caution, so don’t speed through the cutting process.Meanwhile, the first person is slicing the cake into layers and holding on to the cake, while the second person is holding the knife against the wood (my husband wasn’t here, so I’m doing both of the tasks, but imagine that it’s two different people who are working together, as shown on the two pictures).When I take the cake away from the surface, I use a pizza paddle to ensure that nothing falls apart throughout the process.All of the cake layers are now complete and ready to be assembled.

Don’t throw away the cake that was left over.Alternatively, you may freeze the mixture and use it for cake pops at a later time.To cut a cake into layers, follow the steps outlined above.Do you have a preferred approach that you use?

Questions?Or perhaps some pointers and hints?A comment from you would be greatly appreciated.I’ll show you how to make a mousse filling for a cake in the upcoming class.

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Follow This One Easy Trick to Keep Cake Layers Even

We independently choose these products—if you buy from one of our links, we may get a profit.It’s not only Jill O’Connor, the well-known baking genius behind the cookbook Cake, I Love You, who has been plagued by the age-old problem of cake layers that are leaning.That feeling you get when your friend’s birthday is approaching, and you decide to make a cake for him or her.

  • You spend way too much time searching for the best recipe, bake the cake perfectly, and then completely botch the whole thing when your not-so-perfect slicing and re-stacking technique leaves the cake looking like the leaning tower of Pisa.
  • By the time it’s time to celebrate, you’ve grown to despise your cake.
  • It is not the use of any particular instruments, according to Jill, that is the key to success.
  1. Using rulers and toothpicks and dental floss, or cake-splitting equipment that are too large to fit in your tool drawer, she explains how to divide a single cake layer into two equal layers.
  2. Nevertheless, the quickest, simplest, and most lazy way I know, and the one I return to time and again, incorporates a simple strategy that ensures that your cake will not be lopsided.
  3. The only thing you have to do is cut a little notch into the edge of the cake.

Without a doubt, she is quick to tell us that you must start with cool cake layers before cutting them into pieces.(Cold cake layers are stiffer and less prone to break or rip when you split them.) To utilize the notching technique, first arrange the first cake layer, bottom-side up, on a cardboard cake round.This creates a lovely smooth surface for icing the cake and removes the need to trim away any cake to make it level before applying the frosting.Cut a small (about 1/4-inch) triangular-shaped notch out of the edge of the cake using a paring knife.The notch should be large enough to be seen, but small enough to be easily disguised after the cake is covered with frosting.

Place the cake layer on a turntable to make it easier to move.Score a line halfway up the edge of the cake and all the way around the cake with the paring knife.This will serve as a guide when you begin cutting the cake in half horizontally later on.Make a steadying hand on top of the cake and with the other hand, using a long serrated knife, gently saw through the cake in a sawing motion, following the line you cut into the cake to produce two even layers.

Separate the two layers using a knife.Frost or fill the bottom cake layer

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