How To Stack A 2 Layer Cake?

How to Stack and Decorate a Layer Cake Without an Architecture Degree

  1. Stack it evenly. Some cakes dome when baked.
  2. Invest in a turntable (the other kind) I’m not talking about your vinyl.
  3. Use an offset spatula—or a handy alt.
  4. Cover your cake plate.
  5. Add a little something on top.
  6. Have a backup plan.

Level,fill,stack and ice 2 cake layers on cake board. Cut dowel rods to height of stacked layers. Insert dowel rods into cake,about 1-1/2 in.

How many layers are in a layer cake?

On it’s most basic level, cake is a single layer with frosting, glaze, or some other garnish on it’s top, but a layer cake typically consist of 2 or more layers of cake stacked with schmears of frosting and/or filling. For the purpose of this post we’re going to stick with a 3-layer cake. That was simple, right? What Do I Need to Make a Layer Cake?

How do you bake a cake with two layers of frosting?

Stack the second layer and repeat. Press the next layer gently on top of the frosting, then cover with frosting in the same way as the first. Try to use roughly the same amount of frosting for each layer, so your cake has an even appearance once cut.

Can you stack cake layers on a cake board?

You don’t want uneven layers or the cake will be lopsided. Save that extra cake for cake pops! When the cakes are completely cooled, you are ready to stack the layers. On a 9-inch round cake board, place the first layer of cake bottom side down. Use a cake revolving plate so you can turn the cake as you frost.

What are the best tips for making double layer cakes?

Double layer cakes are the emperor of desserts, and require suitably regal clothing. With the right precautions, your frosting will turn out smooth and free from crumbs. Many additional decorations can be added as well, from frosting flowers to fancy designs made with powdered sugar or fruit.

How to assemble and Frost a layer cake?

  • Put A Little Frosting On To Your Cake Board I like to use a little frosting as “glue” to hold the cake to the cake board.
  • Fill First Layer Addng A Soft Filling – Make A Dam!
  • Repeat With Remaining Layers
  • How to cut a round cake like a pro?

    How to Cut a Round Cake Neatly. Several simple techniques will set you up for success: Use a serrated knife. It seems like a straight blade would be cleaner, but actually a serrated blade cuts through cake more easily. A thin blade, like a tomato knife, is best, but a serrated bread knife also works. Use a gentle sawing motion to cut.

    How to stack a wedding cake like a pro?

  • Place the bottom layer of each cake on a corresponding cake board,minus the bottom tier.
  • Place the bottom layer of the bottom tier on a cake drum or serving dish.
  • Using an offset spatula and an icing smoother,fill and frost each cake.
  • Once the cakes are frosted,chill in the refrigerator.
  • YOU NEED TO KNOW: How to Stack a Layer Cake

    ″Ugh, I wish I could learn how to make that,″ you might have said after seeing a lovely dessert on Instagram or watching a cooking show on television or browsing a website.Consider me to be a genie in a bottle, since I’m going to be sharing a few basic hints and directions for stacking lovely layer cakes with you today, so keep reading.This is not a lesson for someone with advanced skills.Those who are eager to learn or those who wish to refine the abilities they already have will find this a fast and useful tutorial.

    I’m also eager to answer any of your questions so that I may update this article to include the topics you’re most interested in learning about, so please feel free to share any resources you’ve found to be useful in your learning experiences.Let’s get started as soon as you’re ready and hungry!

    What Is A Layer Cake?

    This appears to be a ridiculous question to answer, but let’s be honest about it.A layer cake is any type of cake that has layers piled on top of each other!Cake is a single layer with icing, glaze, or some other garnish applied to the top, while a layer cake is often made up of two or more layers of cake stacked together with schmears of frosting and/or filling between each layer.To keep things simple for the sake of this post, we’ll stay with a three-layer cake.

    That was rather straightforward, wasn’t it?

    What Do I Need to Make a Layer Cake?

    Cakes are made up of a few fundamental components that must be used for each cake, as well as a few specialized tools that make stacking cakes straightforward even for novices.I’ve included a few of my favorites on the ″Shop″ portion of my website, which you can access from the menu bar above.To begin, you’ll require the following materials: The Cake’s Layers (or a single thick layer of cake that you plan to slice in half) Frosting Filling in the blanks (if desired) Knife with serrations Spatula with a little offset (I prefer a small one) If you’re ready to take things to the next level, here are a few additional products to think about investing in: Turntable for Baking Cupcakes Cake Boards are a type of cake board that is used to hold a cake.Piping Set or Freezer-Safe Ziploc Bag are also good options.

    a leveling tool for cakes If you want to be serious about learning how to stack a layer cake, you may want to consider acquiring a cake turntable to assist you in your endeavor.When I first started baking, I got a low-cost Wilton model that I used and liked for a long time.After a while, I upgraded to an Ateco model, which I have continued to use to this day.There is no reason to spend a lot of money on something that isn’t going to work.Using a turntable to decorate cakes is the single most important tool you may have, and it can make a significant difference in the final appearance of your product.

    How To Stack A Layer Cake?

    Cakes are made up of a few fundamental components that must be used for each cake, as well as a few specialized tools that make stacking cakes straightforward even for novice bakers.Some of my favorites are mentioned above on the ″Shop″ area of my website, which you may access by clicking the link.Starting with the bare essentials, you’ll require the following materials: Layers of the Cake (or a single thick layer of cake that you plan to slice in half) Frosting Making a dent in the universe (if desired) A Knife with Serrations Spatula with an Offset (I prefer a small one) The following products should be considered for purchase if you want to take your game to the next level: Turntable for baking pies and other desserts Cutlery & Cutlery & Cutlery & Cutlery & Piping Set or Freezer-Safe Ziploc Bag are also good choices.Leveler for Cakes Purchasing a cake turntable may also be a good investment if you intend to become serious about learning how to arrange layers of cake.

    In the beginning of my baking career, I invested in a low-cost Wilton model that I used for many years and enjoyed.After a while, I switched to an Ateco model, which I have been using since since.Nothing extravagant is required; simply purchase what is necessary.For cake decorating, a turntable is the single most important tool available, and it may make a significant difference in the final appearance of your finished product.

    A Few More Tips On How to Stack A Layer Cake:

    A lot of what I’ve learned has been the hard way.Here are some lessons learned through errors I’ve made way too many times: Make sure you don’t overfill your cake with filling.If you have a cake with jam, curd, or other flowing contents, they will easily leak out of the top of the dam or squish below.Don’t forget to check that your dam has stuck to the cake layer it is placed on top of and to avoid overfilling it!

    Allow your dam to reach approximately 1/8′′ higher than the filling before carefully adding your next cake layer.2.Understand the proper cake-to-frosting ratio.It is possible that some recipes will result in excessively thick layers of cake that will be torted (or trimmed into layers).Slice through the cake layer with a broad serrated knife and cut it into layers that are the perfect thickness for your cake.

    Most of my recipes yield cakes that are 1 to 1 1/4 inches thick, so a quarter-inch of frosting should enough in this situation.You might want to try torting or adding extra frosting between layers if you end up with thicker layers.Consider using less frosting if you want thinner layers.

    3.Be careful not to overwork your icing.This is really difficult to accomplish.I get what you’re saying.It is more probable that you will overwork or deflate your frosting the more time you spend trying to smooth and perfect a final frosted cake finish.The frosting’s color, texture, and mouthfeel can all be altered as a result of this.

    • Take care not to overwork yourself and remember that perfect cakes are only achieved through repetition.
    • 4.
    • Handle with care throughout the transfer!
    • It’s helpful to shimmy the cake board off the turntable using a big offset spatula that’s been pushed underneath.
    • This is something I generally have to do when I put the cake in the fridge or when I transfer it to a serving dish for serving.
    • Cake lifters are particularly designed for this function, however I don’t actually have one of them handy.

    I’ve discovered that a big offset spatula works well.Make the decision that seems right to you!5.

    1. Check to see that your frosting has the proper consistency.
    2. This is something I cannot express enough.
    3. You should repair any problems with your frosting as soon as you see them, rather than waiting until the frosting procedure is completed.
    4. The messiest cakes I’ve ever prepared were those in which I didn’t take the time to adjust the consistency of my icing.

    Quick hints can be found in the section above.6.The issue of decorating layer cakes is a completely other one.I’ll admit that I’m not very talented when it comes to cake decorating, so I like to stick to the basics: flowers, sprinkles, and giant dollops of icing.Tessa Huff’s website is a great place to go for cake decorating ideas and inspiration.

    She creates cakes that are both gorgeous and challenging to adorn.This is an excellent place to begin.

    A Few Last Minute Tips on Baking Cakes:

    The hard road taught me a lot about life.Some lessons learned through errors I’ve made way too many times are as follows: 1 – Don’t overfill your cake with frosting and filling.If you have a cake with jam, curd, or other flowing contents, they will easily leak out the top of the dam or squish below it.Check to see that your dam has stuck to the cake layer it is on top of and that you have not overfilled it!

    Create a dam that is approximately 1/8′′ higher than the filling and carefully place the next cake layer on top.2: Understand the proper ratio of cake to icing.It is possible that some recipes will result in excessively thick layers of cake that are meant to be twisted (or trimmed into layers).Slice through your cake layer with a broad serrated knife and cut it into layers that are the required thickness for the cake.A quarter-inch of frosting is ideal for this recipe because most of my recipes yield cakes that are 1 to 1 1/4 inches thick.

    If you end up with thicker layers, you might want to consider torting them or putting more frosting between them.Less frosting is recommended for thinner layers.Avoid overworking your icing to prevent it from cracking.

    Doing this takes a lot of courage.I get what you’re trying to say, Your chances of overworking or deflating your frosting increase as you make more attempts to smooth and perfect a final frosted cake.Color, texture, and mouthfeel of the icing can all be altered as a result of this process.Avoid overworking yourself and remember that perfect cakes are only achieved through practice.4.Handle with caution throughout the transfer.

    • It’s helpful to shimmy the cake board off the turntable using a big offset spatula placed beneath it.
    • This is something I generally have to do when I put the cake in the fridge or when I transfer it to a serving dish for presentation.
    • Cake lifters are particularly designed for this function, however I don’t actually have one of them handy around the house.
    • An offset spatula with a big diameter seems to work quite well.
    • Just go with the flow!
    • Check that the frosting is of proper consistency before proceeding.

    I can’t stress this point enough how important it is.You should repair any problems with your frosting as soon as you see them, rather than waiting until the frosting process is nearly completed.Some of the messiest cakes I’ve ever baked were those in which I didn’t take the time to adjust the consistency of my icing before baking.

    1. Quick hints can be found above.
    2. 6.
    3. The idea of decorating layer cakes is a completely separate discussion.
    4. Given my inexperience with cake decorating, I like to stick to the fundamentals: flowers, sprinkles, and giant dollops of frosting piped on top of the cake.

    Tessa Huff’s website is a great place to go for cake design ideas.It is her passion to create cakes that are both gorgeous and achievable.This is a fantastic spot to begin your search for information.

    A Few Favorites to Start With:

    The following are some links to some of my favorite cakes and frostings!Combine and match in any way feels best.Next week, I’ll be giving a delicious layer cake recipe for you to try out and perfect your baking skills.So stay tuned!

    Happy baking, and please don’t forget to tell me any questions you may have.Chocolate Cake Recipe that you love the most Cook’s Favorite White Cake Recipe (Just Leave Out the Chocolate Chips!) Buttermilk Cake is a family favorite.Desserts made with Cream Cheese Buttercream

    How to Frost a Double Layer Cake

    Article to be downloaded article to be downloaded Double layer cakes are the emperors of sweets, and as such, they deserve attire worthy of their majesty.Your frosting will be smooth and free of crumbs if you take the proper steps before making it.It is also possible to embellish the cake with extra decorations, such as icing flowers or elaborate designs created with powdered sugar or fruit.

    1 Allow your cake layers to cool completely.Allow the layers to cool to at least room temperature after they have been baked.Perhaps you’d want to chill them in the refrigerator overnight to reduce the likelihood of the cake collapsing or breaking during baking.If your cake layers come out of the oven with a small dome to them, consider chilling them upside down to slightly counterbalance this effect while still maintaining the same texture.

    It is possible that you will need to trim off conspicuous domes before icing.

    Prepare your cake stand or dish by placing a dab of icing on it.It will assist to hold the bottom layer of your cake in place while you are assembling and frosting it if you put a dab of icing in the middle of the stand.Use of a plate should be done on top of a tall, sturdy surface such as a stack of big books, if at all possible.This may allow you to have a better view of the cake while it is being frosted.

    • Promotional material
    • 3 Place the bottom layer of the cake on top of a piece of parchment paper. Place the bottom layer of the cake on the cake stand or plate, equally spaced out. For a cake stand that is wider than the cake, tuck strips of parchment paper around the perimeter and below the cake to collect any spillage as you frost it. Frost the top of the first layer to seal in the moisture. Fill this layer with frosting until it is evenly distributed and the required thickness is reached. For a 9-inch (23-cm) cake, roughly 1 cup (240 mL) of frosting should be plenty for an even spread. Spread the frosting evenly over this layer, allowing it to hang over the edge of the cake on both sides. You can use an offset spatula or a regular spatula to do this. You will utilize the overhanging icing later
    • there is no need to distribute it at this point. To achieve a thick coating of frosting on your cake, use 1.5 cups (350 mL) of frosting. If you prefer a thin layer of icing, use as little as 1/3 cup (80 mL). When using sparse frosting, use caution because it is possible to rip up the surface of the cake and introduce crumbs into your frosting layer.
    • 5 Stack the second layer on top of the first and repeat the process. Next, carefully press the next layer on top of the icing, and then cover with another layer of frosting in the same manner as before. Make an effort to use approximately the same quantity of frosting for each layer, so that your cake has a consistent appearance when cut once it is assembled. Alternatively, if the layers were cut from a single cake after baking, turn the top layer upside down to ensure that the exterior surface of the cake is smooth and free of crumbs. Then pipe frosting over the sides of the cake, continuing using a spoon to transfer the frosting and a spatula to distribute it on the top and sides of the cake. Dipping the spatula into the frosting dish enhances the likelihood of spreading crumbs into your frosting
    • nevertheless, it is not necessary.
    • For a triple or quadruple layer cake, simply continue this process until each layer is completely frosted.
    • Sixth, spread the remaining frosting on the cake in a thin layer over the sides. 7 The frosting dollops left behind after icing each layer should be spread thinly and smoothly to create a thin, flat top. The frosting should cover the entire cake, but only in a thin layer, and should be applied evenly. This is known as the ″crumb coat,″ because it is responsible for keeping crumbs from slipping off the cake. Only if there are areas of the cake that are still dry after applying the frosting should you add more. This is the time to avoid spreading a thick, complete layer of frosting on the edges of the cake
    • however, if the frosting and cake are both dark in color, you may choose to omit this step, since crumbs in the frosting will be less obvious.
    1. 7Chill the cake for a few minutes to allow the icing to set. When the frosting is refrigerated, the ″crumb coat″ will solidify slightly, allowing the crumbs to be sealed in more effectively. Place in the refrigerator for 15–30 minutes, or until a finger pressed against the frosting comes away clean.
    2. 8Apply a thicker coating of frosting to the sides of the cake. Finish by spreading a thick layer of frosting over the sides of the cake, using the remaining 1–2 cups (240–480 mL) of frosting or more if you’re making a larger cake. Making the layer an even thickness may be simpler if you focus on 1/4 or 1/8 of the cake at a time, applying frosting as you go. 9Smooth the frosting to make it seem even. If you have a cake scraper, use it to delicately press the edge of the scraper against the edges of the cake while moving it slowly around the cake to produce an especially appealing surface. To make it easier to smooth down the top of your cake, immerse your spatula in a little water and shake out the excess drips before you begin to work with it. The water will slightly soften the frosting, which will make it simpler to apply evenly and smoothly. Advertisement
    1. 1 Prepare a piping bag by filling it with icing. If you want to do more complex frosting decoration, you’ll need a piping bag with a piping tip attachment to the little hole in the corner. Empty the bag and squish the icing down near the tip, then twist the bag’s top to secure it shut. When you compress the frosting, air bubbles may cause it to burst or spray
    2. if the frosting is not tamped down thoroughly enough.
    3. You may construct your own piping bag out of parchment paper or a plastic bag if you don’t already have one. DIY piping bags, on the other hand, may be fragile and difficult to handle, and they cannot usually be twisted without spilling the frosting.
    See also:  How To Make A Cell Cake?

    2 Acquire familiarity with piping bags.3 If you’ve never piped frosting before, it’s a good idea to practice on some parchment paper beforehand.Grasp a tiny handful of frosting at the base of the bag and twist it to separate it from the remainder of the frosting-filled bag; repeat with the remaining frosting.Maintain control of the tip with this hand, while using your other hand to keep your first hand stable.

    As you gently squeeze the pipe tip, keep it at a 90o angle above the paper and move it just over the surface as you gain a feel for how hard you should be squeezing to make an appealing, uninterrupted design.While some individuals find it more convenient to grab the bag with their dominant hand and hold it stable with their non-dominant hand, others find it more convenient to do it the other way around.Try them both out to discover which one is more comfortable for you.

    • 3-pipe designs at the edge of the cake’s perimeter. Any piping tip with a wavy or star shape will work well for creating the classic ruffled cake border. While squeezing the piping bag, carefully move it around the circumference of the top layer.
    • 4 Make more complicated embellishments using the pipe. Consider creating a design on a square of parchment paper to use as a template for more elaborate piping embellishments. The paper may then be refrigerated in the refrigerator to make the design less brittle, and the pattern can then be carefully transferred to the top of the cake with a little offset spatula. A frosting rose is a beautiful, yet simple, design that is both striking and timeless.
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    1. 1Sprinkle edible decorations on top of the cake. Along with sprinkles, you may add chopped almonds, crumbled biscuits, or little soft candies such as jellybeans to make a festive decoration. Use dark things on light colored icing and vice versa to create a more spectacular appearance. 2Create intricate designs using fondant to make your cake stand out. Fondant is a form of icing that has a more dough-like consistency than other types of icing. Purchase it from a baking supply shop or create it at yourself, then sculpt it into designs for the top of your cake.
    2. 3Decorate your cake with fresh fruits and vegetables. Lemon cakes, as well as cakes with a light icing, are frequently decorated with little pieces of fruit piled on top. You may use a variety of vividly colored fruit slices to adorn, or go all out with strawberry fans for a more decorative look. Make a lace design on your cake with powdered sugar. Lay a paper lace design or an old lace doily over the middle of your cake to create a beautiful focal point. Powdered sugar or cocoa powder can be sprinkled over the cake with a sifter or sieve, then lifted up the lace pattern to see the results. Advertisement

    Question Add a new question Question Is it possible to apply this strategy with only one layer?Whatever you mean by it is up to you to decide.It will work if you divide the one layer into two, but you will need to be delicate while frosting the cake because it will be so thin.In the event that you just wish to employ a single layer, you may use the same techniques to decorate and ice your one layer cake.

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

    Things You’ll Need

    • A frosting recipe
    • two layers of cake (baked in separate pans or one tall cake cut in half)
    • a spoon
    • an offset spatula (an ordinary spatula can be used, but it may scrape the cake)
    • a frosting recipe
    • a frosting recipe
    • a frosting recipe
    • a frosting recipe
    • a frosting recipe
    • a frosting recipe
    • a frosting recipe
    • Ingredients: refrigerator, piping bag, piping tip
    • In order to avoid melted frosting, you should allow the cake to cool completely before frosting it.
    • Wrap the edges of the cake plate with strips of parchment paper or waxed paper. (Optional) Remove the paper strips from the cake when you have finished icing it. This will assist you in keeping your plate clean.
    • The more icing you use, the thicker you want your layers to be.

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    How to Stack a Cake – For Beginners

    I am unquestionably a novice when it comes to cake stacking, but I enjoy pushing the boundaries of my imagination to the extreme.In order to create a cake tower for my son’s birthday celebration, I realized I’d have to do some research beforehand.When I was looking for help on the Internet, I saw that the advice provided by specialists appeared to be quite confusing.Sometimes the best person to provide guidance to a beginning is someone who is themselves a beginner.

    As a result, I’m here as an amateur cake stacker with basic and straightforward instructions!I was prepared thanks to some excellent suggestions from Melissa @ Lil’ Miss Cakes and some Internet resources.You’ll want to start with a well-tested formula.On Joy of Kosher, you can find my recipe for Rainbow Layer Cake.Due to the fact that you will be stacking two cakes, simply double the recipe.

    I wanted to build my cake with red and yellow layers so after mixing the batter, I split it in to two large basins and stirred in red gel food coloring in one and yellow in the other (gel food coloring won’t affect the texture of the batter).Here are a few pointers: The bottom cake should be baked in three 9-inch round pans, and the top cake should be baked in three 6-inch round pans.Prepare each pan by lining it with parchment paper and spraying it with cooking spray to ensure that the cakes easily come out of their pans.

    Following complete cooling of the cakes, use a serrated knife to slice off the rounded dome on top of the cakes to make them more equal in appearance.In order for the cake to be balanced, you must avoid uneven layering.Keep the excess cake for making cake pops!When the cakes have been allowed to cool fully, you may begin to stack the layers.Place the first layer of cake on a 9-inch circular cake board with the bottom side facing up.To make it easier to spin the cake when frosting, use a cake revolving plate.

    • Large dollops of buttercream should be placed on top of the cake and spread with an offset spatula to the edges of the cake.
    • The second layer of cake should be placed on top of the first, followed by a second layer of cake, this time placed bottom side up for a more level top to the cake.
    • Crumb coat the cake with a second big dollop of buttercream, which means you are covering the cake with a thin layer of buttercream to conceal any blemishes and set any loose crumbs that have accumulated on the surface.
    • It is not necessary for this process to be visually appealing!
    • Refrigerate for a minimum of 30 minutes before serving.
    • Repeat the technique with the 6-inch tier (on a 6-inch cake board) and place it in the refrigerator for at least 30 minutes before serving.

    At this stage, the bottom layer should be complete and ready to be decorated!Place a generous dollop of buttercream on top of the cake and use a clean spatula to spread the icing around the top and sides of the cake.Preparation Tip: Keep a cup of hot water handy to dip the offset spatula into before wiping it with a paper towel and smoothing the buttercream on top with the hot tool.

    1. Pour sprinkles into the palm of your hand and press them on your cake’s buttercream, like I did, to create a sprinkled effect.
    2. Open up the rolled fondant, take out ½ teaspoons and shape in to balls.
    3. Place the balls all around the bottom of the cake, in alternating colors, so that they look like a ring.
    4. As an added bonus, it conceals any faults!

    I used colored fondant to create superhero cutouts for the top of the cake as a decoration.You may use whatever cookie cutter you choose to create interesting shapes.Powdered sugar should be sprinkled over the counter and the rolling pin to prevent the fondant from sticking.The fondant is rolled out and cut out into the desired forms, which are then placed aside.Remove the top layer from the refrigerator and, using additional buttercream, completely cover it.

    Lay out your fondant shapes on top of the cake and set them aside.After that, stabilize your cake so that the top layer will stay in place.You may either purchase plastic dowels or use broad straws for this project.Place them in the center of the bottom cake, and trim away any extra that has accumulated.Place the top layer on top of the dowels, making sure it is centered on the cake, and gently press down.Make a few more fondant balls for the margins of the top layer and you’ll be finished in no time.

    Refrigerate for up to 3 days if not used right away.Please leave a remark if you have any queries or suggestions.Take a look at the layers!

    How to Stack and Decorate a Layer Cake Without an Architecture Degree

    Even the most meticulous pastry maker (I may or may not have two pairs of culinary tweezers, two X-Acto knives, and a protractor in my kitchen drawer) can appreciate the beauty of a layer cake that appears to be a little sloppy in the middle.Layer cakes are the pinnacle of home baking: they’re nostalgic, approachable, and produced with passion.If someone given me the choice between a perfectly baked commercial cake and a slightly drooping handmade cake, I’d take the slightly slumped homemade cake every time.Having said that, there is no reason why your layer cake should not look as wonderful as it tastes—especially considering it may be the focal point of the party—because it is the centerpiece of the celebration.

    Here are six crucial techniques for decorating your layer cake now that you have mastered the art of baking one.

    1. Stack it evenly

    When certain cakes are cooked, they rise to the top.Because rounded tops provide less stability, stacking cakes with rounded tops will result in an inconsistent appearance.Approaching the cake layer from an angle that is below eye level, use a long serrated knife to slice off the domes.I prefer not to cut all the way through the cake in a single cut since you are more likely to cut the cake crookedly if you do it this way.Instead, cut into the cake about a third of the way through, toward the center, then turn the cake around and cut toward the center once again.Continue until you have worked your way around the entire cake, and then cut through the center of the cake and peel off the dome.

    (It helps if you have a turntable; see below for additional information.) After that, turn the top cake layer upside down so that the bottom of the cake is facing up (see photo).You should have a flawlessly flat and crumb-free cake top at this point.Some folks choose to throw away the cake toppers.They’re what I call the ″ideal snack.″

    See also:  How To Make Marble Cake From Box?

    2. Invest in a turntable (the other kind)

    I’m not referring to your vinyl record collection.A cake turntable makes cake decorating a far more efficient process in every respect.There are several inexpensive alternatives to the hefty cast-iron Ateco version, which is the gold standard.If you want to utilize a turntable, you’ll also want to get some inexpensive cardboard circles to serve as cake supports.This will allow you to support the cake while transferring it to the serving plate (or box) without the risk of the cake shattering or collapsing.In order to ″glue″ the bottom cake layer to the cardboard, a small amount of buttercream is used.

    While decorating the cake, use a folded, moist paper towel or a piece of tape to secure it to the table.This will prevent the cake from moving while you work.Aside from adding a little height to the cake (I typically tape two together), cardboard circles also help to prevent the cake knife from damaging your beautiful plate while serving the cake.

    3. Use an offset spatula—or a handy alt

    The majority of bakers swear by offset spatulas, both large and little, for spreading and even buttercream on a cake or other baked good.An offset spatula, which serves as a straightedge, leveling tool, and spreader all in one, is well worth the money.Offset spatulas, on the other hand, are not the only equipment that may be used to apply buttercream to a layer cake.As well as these equipment, bench scrapers and even home rulers are frequently used, especially when it comes to spreading buttercream uniformly over the sides of the cake.After you’ve finished decorating the cake with buttercream, place the long edge of the ruler or bench scraper flat against the side of the cake, with the bottom edge resting on the cake turntable or plate.Needed the ruler, drag around the cake, or spin the cake on a turntable if using, to make smooth, uniformly buttercreamed sides, repeat the process on the other side.

    9 Simple Steps to Assembling a Tiered Cake

    Stacked cakes, such as wedding cakes, are formed when different-sized cakes are piled directly on top of one another.Stacking cakes and cakes with columns or tiers can be quite dramatic and attractive, but they require a sturdy base as well as the proper decorations in order to be successful.A multi-tiered cake built on an inadequate foundation would most likely result in destroyed embellishments, uneven layers, and, in the worst case scenario, a fully collapsed confection.No matter how many tiers of cake you are stacking, from two to eight, it is preferable to have a minimum of a 2-inch to a 4-inch difference in the circumference of each tier to get the greatest appearance.

    Stabilizing the Stacks

    Cakes that are stacked, especially those that are quite tall, must be stabilized to prevent them from toppling, sliding, or even collapsing.Individual cake boards and dowels in each layer of the cake can be used to secure the cake in one manner or another.This makes it easier to transfer the cake from the kitchen to the celebration site, since the tiers may be transported separately and then assembled at the event location, reducing the likelihood of unpleasant mishaps occurring during transportation.Tiers should be layered while the frosting is still wet and soft to avoid breaking the icing later on.As an alternative, you can wait for at least 2 days after icing the layers before attempting to stack them.Only when the lowest stages are made of a hard fruit cake or carrot cake is it not required to use complete dowelling in a stacked design.

    With a light sponge cake or mousse-filled creation, the top layers would simply sink into the lower levels and the cake would tumble over if the dowels were not used.

    Using the Cake Boards

    While cake boards are not strictly necessary for building a stacked cake, they do help to stabilize the cake and make placing each tier on the cake much easier.The cake boards should be purchased or cut so that they are the same size as the cake tier (or else the board will show).It is also critical to ensure that the board is made of a durable material that will not bend or break easily.For smaller layers—6 inches or less in height—you can stack two cakes on a single serving board.Do not attempt to stack more than two layers at a time.In order to know where to position the dowels beneath the next cake layer, lightly set the next cake board on top of the previous cake layer to create an outline.

    This will allow you to know where to place the dowels and ensure that they are truly under the next cake layer.

    Using the Dowels

    For the cake, it is not difficult to construct a strong foundation out of wooden dowels.You may use either wood or plastic dowels, depending on what you have on hand or your personal inclination.As a general guideline, one dowel should be used for every two inches of cake in diameter.If you are making a 16-inch or 18-inch cake, you will need at least 8 dowels, and if you are making a 10-inch cake, you will need at least 6 dowels.Plastic dowels are often wider than wood dowels, allowing you to utilize less plastic dowels in your building project as a result.However, one advantage of using wooden dowels is that you may ″sharpen″ one end of them into a point, which makes it simpler to penetrate the cake and the cake boards when using them.

    Using a pencil sharpener or even a sharp paring knife, you may sharpen the dowel to perfection.Make certain that any cutting or shaping is done away from the cake to avoid the possibility of sawdust or debris contaminating the cake.Regardless of whether you are using wood or plastic dowels, you should thoroughly wash and dry them before putting them into the cake.Another tip is to cut all of the dowels for each layer before inserting any of them into the cake; this way, you can ensure that each dowel is cut to the same length on each layer.

    It’s also important that they are inserted straight up and not at an angle.It may be simpler to insert the dowels into the cake if the cake has been refrigerated before doing so.In order to properly position the dowels for each tier, begin by inserting one dowel in the center of the largest tier and then placing other dowels a little inside the perimeter where the next tier would be placed (so the dowels are below the second tier).

    Assembling a Stacked Cake

    Once you have your cake layers and all of your ingredients, you are ready to start putting together your tiered cake design. If you take your time and carefully follow the procedures, keeping in mind the helpful hints, you will almost certainly be successful.

    1. ″Glue″ the bottom layer to the cake board with icing
    2. the bottom tier is normally on a thicker cake board or even a plywood foundation that is either the same diameter as the cake or at least 2 inches larger depending on the design
    3. Spread the frosting or icing on the layer in an even layer.
    4. Make certain that the cake is entirely level by placing a level from the hardware store on top of it
    5. and
    6. Dowels should be inserted into the bottom layer.
    7. The bottom layer’s icing or fondant should be softly imprinted with the contour (centered) of the cake board that will be used for the following layer. Removing the cake board and inserting the dowels in accordance with this instruction
    8. Fill the layer with one of the dowels, being sure to go straight down to the cake board (inside the circle you put on your template). Pull the dowel back out after you have scored it at the correct height of the cake’s top using a sharp knife.
    9. Using the initial measurement, cut the rest of the dowels for that tier to the right length
    10. this will save time later on.
    11. Placing the dowels into the cake tiers and spacing them evenly apart, approximately 1 inch in from the cake board outline, is a good idea. Push the dowels straight down until they are all in contact with the bottom of the cake board.
    12. Repeat this method with the remaining layers—except the top one—centering them perfectly using a palette knife to move it without destroying the icing
    13. Making use of icing, adhere the top layer to a cake board of the same size as the cake
    14. ice the cake board uniformly and set it on top of the cake
    15. As soon as the cake is fully built, thread a long wooden dowel with a sharpened end through all of the tiers, starting at the top. The pointed end should pierce each cake board and then embed itself into the base cake board. This will prevent any shifting from occurring. If your dowels are not long enough to run through the entire cake, it is recommended that you support the first two levels on the bottom using this approach first, and then repeat the process with the upper two or three tiers.

    YOU NEED TO KNOW: How to Stack a Layer Cake

    ″Ugh, I wish I could learn how to make that,″ you might have said after seeing a lovely dessert on Instagram or watching a cooking show on television or browsing a website.Consider me to be a genie in a bottle, since I’m going to be sharing a few basic hints and directions for stacking lovely layer cakes with you today, so keep reading.This is not a lesson for someone with advanced skills.Those who are eager to learn or those who wish to refine the abilities they already have will find this a fast and useful tutorial.I’m also eager to answer any of your questions so that I may update this article to include the topics you’re most interested in learning about, so please feel free to share any resources you’ve found to be useful in your learning experiences.Let’s get started as soon as you’re ready and hungry!

    What Is A Layer Cake?

    This appears to be a ridiculous question to answer, but let’s be honest about it.A layer cake is any type of cake that has layers piled on top of each other!Cake is a single layer with icing, glaze, or some other garnish applied to the top, while a layer cake is often made up of two or more layers of cake stacked together with schmears of frosting and/or filling between each layer.To keep things simple for the sake of this post, we’ll stay with a three-layer cake.That was rather straightforward, wasn’t it?

    What Do I Need to Make a Layer Cake?

    Cakes are made up of a few fundamental components that must be used for each cake, as well as a few specialized tools that make stacking cakes straightforward even for novices.I’ve included a few of my favorites on the ″Shop″ portion of my website, which you can access from the menu bar above.To begin, you’ll require the following materials: The Cake’s Layers (or a single thick layer of cake that you plan to slice in half) Frosting Filling in the blanks (if desired) Knife with serrations Spatula with a little offset (I prefer a small one) If you’re ready to take things to the next level, here are a few additional products to think about investing in: Turntable for Baking Cupcakes Cake Boards are a type of cake board that is used to hold a cake.Piping Set or Freezer-Safe Ziploc Bag are also good options.a leveling tool for cakes If you want to be serious about learning how to stack a layer cake, you may want to consider acquiring a cake turntable to assist you in your endeavor.When I first started baking, I got a low-cost Wilton model that I used and liked for a long time.

    After a while, I upgraded to an Ateco model, which I have continued to use to this day.There is no reason to spend a lot of money on something that isn’t going to work.Using a turntable to decorate cakes is the single most important tool you may have, and it can make a significant difference in the final appearance of your product.

    How To Stack A Layer Cake?

    • Let’s take it easy on this one.
    • Heck, I’m going to include some numbered stages just to make sure we don’t miss anything, all right?
    • We have everything it takes to succeed!
    • We’re going to start from the beginning.
    • 1.

    Prepare the cake layers by stacking them one on top of the other.We can stack almost any cake recipe, but we always prefer to work with layers that have been allowed to cool completely.A cake that has just come out of the oven will not stack correctly.For added ease of handling, I like to chill my layers in the freezer for a few minutes.

    This keeps all of the crumbs adhered to the cake rather than all over my spatula while I deal with them.Once the cake has cooled (or been partially frozen!), use a wide, sharp serrated knife to cut the domes from the top of the cake.We want the layers to be as flat as possible.To avoid your cake seeming like a hill rather than an ice skating rink, cut it to the desired shape.

    Cut off the top of the cake by getting down to eye level with it and cutting gently.Keep in mind to move slowly and avoid shaving too much!You can always cut off more, but if you chop off too much, you can always reconnect the cake.Preparation of the frosting and filling 2.We’ll need to use cooled frostings and fillings once again.

    1. When it comes to frosting varieties, you may pick your poison, but if you’re new to the game, stick to the basics.
    2. Most people find that making American buttercream is the easiest part of the process.
    3. The consistency of the frosting is really essential in this case.
    4. If the frosting is too thick or stiff, it will adhere to the cake and pull off small pieces of it as you work your way around it.
    5. If the frosting is applied too thinly, it will squeeze out the sides.
    6. When it comes to frosting, I prefer one that can be scooped onto your finger or an offset spatula without coming off, but that will only barely droop over when dolloped.

    There will be no droops!American buttercream may often be thinned out by adding a tablespoon at a time of water or milk until it reaches the desired consistency, as can French buttercream.It is also common practice to gradually add more powdered sugar to thicken the sauce, a little at a time.If your buttercream becomes too warm, place it in the refrigerator to stiffen it up!After all, butter and fat are difficult to work with at cold temperatures.

    3.Prepare your cake board by lining it with parchment paper.This is entirely optional.My favorite way to work with a cake board is when I’m icing a cake on my turntable, which I usually do.

    The packaging tape or non-slip pad I use to secure my board to the turntable works perfectly.Spread a small dab of frosting on the board and place it precisely in the center of the board.This will assist in ensuring that your initial layer adheres to the board.In the event that you are not utilizing a cake board, you may just put the frosting dollop directly to the flat serving plate that you are using to assemble the cake.

    The use of a cake turntable and board makes a difference in this situation, but you can accomplish it either way.4.Begin to frost your cake with icing.Placing the first layer of cake on the cake board with the icing on top will make it easier to work with.

    If you’re not going to use a filling, go ahead and spread enough frosting to cover the entire cake liberally.I prefer a 1/4-inch-thick layer of buttercream on top of most cake layers that are approximately 1 inch thick.Put some frosting on your cake and take your offset spatula in your dominant hand and start working your way around the cake.Beginning with the spatula parallel to the cake top, continue moving the frosting around to cover the cake, taking care not to actually contact the cake with the spatula at any point throughout the process.When spreading buttercream or frosting, I like to employ a gentle rocking motion rather than digging the edge of the spatula into the buttercream or cake.

    1. Keep repeating this technique, adding buttercream as required, until the buttercream is just dangling over the side of the cake.
    2. Turn the spatula slightly to dig in a little edge, and then twist your turntable like a record player to complete the process.
    3. Maintain a steady hand while tilting the edge of your spatula slightly to the side so that you can level the icing top.
    1. In order to stack, we must start with leveled cakes and ensure that all of our icing is also leveled.
    2. If you’re planning to utilize a filling, here’s an alternative: Fill a piping bag equipped with a big round tip or a large ziploc bag with some frosting.
    3. Create a dam border around the circumference of the unfrosted cake using a pastry bag.
    4. Make certain that your dam walls are tall enough and well-connected in order to hold the whole filling.

    If the filling squishes out the top or the bottom of the cake, it can make it nearly hard to frost the cake properly.Once the dam is formed, spoon in your filling and proceed with the next processes as outlined below.Continue this method with additional cake layers until the cake is finished.Because there are three layers in the cake seen in the images, I had to perform the technique twice.Remember to push down carefully on each layer as you stack them to ensure that they stick together and that they are as evenly spaced as possible.Make sure to put the cake in the refrigerator if it’s moving or sliding about due of loose buttercream.

    1. This will allow the icing to firm up.
    2. If you attempt to ice a slippery person, you will end up with a wobbly cake.
    3. It will take more time, but it will be worth it.
    4. 6.
    5. Apply a crumb coat.
    6. A crumb coat is a thin coating of frosting that is applied to the top of a cake to capture any cake crumbs.

    Use your offset spatula to begin by pushing the icing excess on the top layer of your cake downwards toward the edges of the cake.This method requires considerable experience and is hard to do correctly the first several times.Using the excess frosting from the bottom layers, cover the sides and top of the cake with the remaining frosting from the bowl.Because we just want a thin layer of icing to capture the crumbs for our crumb coat, do your best to smooth it out as much as possible.

    • Use your spatula to completely cover the cake and scrape any excess frosting (as long as there are no crumbs!) back into the mixing bowl.
    • Once the cake has been covered, it should be placed in the refrigerator to allow the frosting to firm up.
    • The length of time required here is based on how cold your cake layers were to begin with; thus, check on your cake layers on an as-needed basis until it is solid.
    • 7.
    See also:  How Many Calories In A Bran Muffin With Raisins?

    Complete the icing on your cake.In this situation, some people like to use a bench scraper, but I nearly always use my offset spatula instead.A thin coating of frosting applied evenly all over the cake and smoothed out as much as possible would enough for a bare cake.

    • Instead of dolloping a generous scoop of frosting on top, spread it onto the top with an angled offset spatula to create a more opaque layer of icing.
    • More frosting should be spread over the sides of the cake, and then smoothed and decorated with a bench scraper or a spatula.
    • Remember that this is a practice exercise that will need a lot of repetition, so be patient with yourself the first 15 times you perform it.
    • If all else fails, go for a sloppy, rustic frosting job and make it look like you did it intentionally.
    • Cool?

    Once the cake is completed, either preserve it as directed in the recipe or serve it right away!

    A Few More Tips On How to Stack A Layer Cake:

    • A lot of what I’ve learned has been the hard way.
    • Here are some lessons learned through errors I’ve made way too many times: Make sure you don’t overfill your cake with filling.
    • If you have a cake with jam, curd, or other flowing contents, they will easily leak out of the top of the dam or squish below.
    • Don’t forget to check that your dam has stuck to the cake layer it is placed on top of and to avoid overfilling it!
    • Allow your dam to reach approximately 1/8′′ higher than the filling before carefully adding your next cake layer.

    2.Understand the proper cake-to-frosting ratio.It is possible that some recipes will result in excessively thick layers of cake that will be torted (or trimmed into layers).Slice through the cake layer with a broad serrated knife and cut it into layers that are the perfect thickness for your cake.

    Most of my recipes yield cakes that are 1 to 1 1/4 inches thick, so a quarter-inch of frosting should enough in this situation.You might want to try torting or adding extra frosting between layers if you end up with thicker layers.Consider using less frosting if you want thinner layers.3.Be careful not to overwork your icing.

    This is really difficult to accomplish.I get what you’re saying.It is more probable that you will overwork or deflate your frosting the more time you spend trying to smooth and perfect a final frosted cake finish.The frosting’s color, texture, and mouthfeel can all be altered as a result of this.Take care not to overwork yourself and remember that perfect cakes are only achieved through repetition.

    1. 4.
    2. Handle with care throughout the transfer!
    3. It’s helpful to shimmy the cake board off the turntable using a big offset spatula that’s been pushed underneath.
    4. This is something I generally have to do when I put the cake in the fridge or when I transfer it to a serving dish for serving.
    5. Cake lifters are particularly designed for this function, however I don’t actually have one of them handy.
    6. I’ve discovered that a big offset spatula works well.

    Make the decision that seems right to you!5.Check to see that your frosting has the proper consistency.This is something I cannot express enough.You should repair any problems with your frosting as soon as you see them, rather than waiting until the frosting procedure is completed.

    The messiest cakes I’ve ever prepared were those in which I didn’t take the time to adjust the consistency of my icing.Quick hints can be found in the section above.6.The issue of decorating layer cakes is a completely other one.

    I’ll admit that I’m not very talented when it comes to cake decorating, so I like to stick to the basics: flowers, sprinkles, and giant dollops of icing.Tessa Huff’s website is a great place to go for cake decorating ideas and inspiration.She creates cakes that are both gorgeous and challenging to adorn.This is an excellent place to begin.

    A Few Last Minute Tips on Baking Cakes:

    • If you don’t have a good cooked cake, you won’t be able to learn how to stack a layer cake.
    • Here are a few pointers that have been useful to me: 1.
    • Make use of components that are at room temperature.
    • When the components in most cake recipes are not heated to excessive temperatures, they will emulsify together better.
    • When you forget to put your ingredients out ahead of time, what do you do?

    Make sure the eggs are at room temperature by placing them in a cup of warm water for a few minutes.You can also reheat milk in the microwave at a low setting for 10 seconds at a time until it is no longer ice cold.Consider slicing the butter into tablespoon pads and leaving them at room temperature while you prepare the rest of your ingredients, or nuke it in the microwave for 8 seconds each side of butter until it is melted.2.

    Prepare the bottom of your pan by lining it with parchment paper.Yes, cutting out rounds of parchment paper might be time-consuming, but I do it all the time.Why?Because the only thing that is more irritating than cutting out parchment circles is making a gorgeous cake only to have bits of it remain attached to the inside of your pan after it has cooled.It’s possible to get pre-cut circles of parchment paper online if you’re feeling really aggressive, and they make things a whole lot simpler.

    Just go ahead and do it.3.Take care not to overmix.If a recipe specifies that you should ″mix just until blended,″ then do just that.Overmixing your batter will result in a cake that is chewy and thick, which is not normally what we’re looking for in our baked goods.

    1. 4.
    2. Check to see that your baking powder and baking soda are both fresh.
    3. You should toss out baking soda if you open your cabinet and the baking soda has expired since 2009.
    4. I’m addressing you specifically, Mom.
    5. 5.
    6. Don’t be concerned if you don’t have any buttermilk on hand.

    It is common for me to use 1 tablespoon white vinegar for every scant cup of milk when I am in a hurry and need a fast alternative for real buttermilk.It’s a piece of cake to use.6.Be careful not to overbake!Toothpicks are rather inexpensive at the supermarket, costing about $1.

    And I’m quite sure you can get them at the hostess stands at the majority of chain dining establishments.Maintain a supply on hand, and when the cake is just barely solid in the centre and is no longer jiggling in the pan, it is ready for testing.It is expected that moist crumbs will emerge.Should this not be accomplished, set a timer for one minute and try again.

    During all of this double-checking, try not to open and close the oven too frequently.Your cake crater will be large enough to fit your entire face inside of it.You can do anything you want since, on second thought, this isn’t such a horrible ending.There will be no judgment here.

    7.Allow for a little cooling period in the pan before turning out onto a cooling rack to cool completely.

    A Few Favorites to Start With:

    • The following are some links to some of my favorite cakes and frostings!
    • Combine and match in any way feels best.
    • Next week, I’ll be giving a delicious layer cake recipe for you to try out and perfect your baking skills.
    • So stay tuned!
    • Happy baking, and please don’t forget to tell me any questions you may have.

    Chocolate Cake Recipe that you love the most Cook’s Favorite White Cake Recipe (Just Leave Out the Chocolate Chips!) Buttermilk Cake is a family favorite.Desserts made with Cream Cheese Buttercream

    How To Stack A Layer Cake For Beginners

    • It’s time for an admission: when it comes to stacking and decorating a layer cake, I haven’t always known what I was doing or even what I was meant to be doing.
    • Although I am not a professional cake designer, I enjoy baking cakes for my friends and family when the opportunity arises.
    • Over the years, I have picked up a few tips and tricks from other bakers about how to decorate cakes.
    • The lessons I learned from my many cake failures have paid off, and I feel confident in stating that I understand how to stack and design a layer cake.
    • Consequently, even if you are not a skilled cake decorator, you may still create a visually appealing creation.

    Stacking a Layer Cake is a simple cake-building technique that is great for novices.Let’s get this party started!

    BEFORE YOU START!

    MAKE SURE ALL YOUR LAYERS ARE THE SAME HEIGHT.

    To level the cake tops, use a cake cutter or a long serrated knife with a serrated edge. Start at the lowest portion of the dome and work your way up the cake’s sides and edges. I propose cutting little incisions all around the cake, increasing in size as you go closer to the center, until the top comes loose.

    FROSTING CONSISTENCY IS KEY

    • Being able to get the proper frosting consistency may make or break the success of your cake or cupcakes!
    • The cake and icing will not stay together properly if the batter is too thin.
    • It will be difficult to distribute if the mixture is too thick.
    • When the frosting has reached the proper consistency, it may be simply spread on a cake and piped into decorations that retain their shape after being cut out.
    • In order to determine whether or not your frosting is the proper consistency, tap a rubber spatula on the icing; if nothing sticks, your frosting is too thick.

    My rubber spatula is too thin if it’s coated in icing and feels a little sticky to the touch.A smooth, silky, readily spreadable icing buttercream is what you’re looking for in your frosting.Before you pipe buttercream onto a cake, give it a final whip just before you use it, to ensure that the buttercream holds its shape.Buttercream loses its lovely consistency in a short period of time.

    My Go-To Frosting/Buttercream Recipes:

    • Being able to get the proper frosting consistency might be critical to the success of your cake or cupcakes. You will have a difficult time keeping your cake and frosting together if the icing is too thin. The spreadability of the product will be compromised if it is excessively thick. When the frosting has reached the proper consistency, it may be simply spread on a cake and piped into decorations that retain their shape after being shaped. In order to determine whether or not your frosting is the proper consistency, tap a rubber spatula on it. If nothing sticks, your frosting is too thick. This means that my rubber spatula is too thin if it is coated in icing and is quite sticky. A smooth, silky, readily spreadable frosting buttercream is the ideal consistency for a frosting buttercream. Before you pipe buttercream onto a cake, give it a last whip just before you use it, to ensure that the buttercream will be fluffy. Pretty quickly, the lovely consistency of buttercream is lost.

    Eggless Swiss Meringue Buttercream is one of the numerous frosting recipes included in my cookbook, The Simply Eggless Cookbook, which also contains many other recipes.

    DECIDE BEFOREHAND HOW MUCH OF FROSTING YOU GOING TO ADD BETWEEN LAYERS.

    One cup of frosting is the standard amount for an 8-inch cake in my house. It’s a good idea to put less frosting on your 6-inch cake. Depending on your preference, you may either spread or pipe the icing onto the cake. I prefer to use a piping bag so that I can ensure that the frosting is distributed evenly between the layers of cake.

    WHAT YOU’LL NEED TO MAKE A LAYER CAKE:

    • A CAKE CUTTER or SERRATED KNIFE is used to level off the cakes on a cake stand.
    • To keep a cake plate clean, I like to cover the borders with four strips of parchment paper
    • this keeps the platter from getting cake on it.
    • Cake Turntable: Using one makes the procedure easier, but it is not required. Using a cake stand that can be rotated as you work is all that is required
    • all that is required is patience.
    • PIPING BAG: I use these to pipe the icing onto the cake
    • they are little and lightweight.
    • ICING SMOOTHER
    • OFFSET SPATULA
    • OFFSET SPATULA

    HOW TO STACK A LAYER CAKE FOR BEGINNERS

    1 – PREPARE YOUR WORKSURFACE 

    Spread a dollop of buttercream in the center of a cake board, plate, or stand; this will serve to hold your cake in place while serving.

    2 – PLACE YOUR FIRST LAYER ON YOUR C

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