How To Stack A 3 Layer Cake?

Let the cake cool for at least one hour before layering.

How do you stack a 3-layer cake?

It’s somewhat of an art to stack a 3-layer cake successfully. You have to assess each layer and decide which would fit best where. If a layer has a crown on top, you may have to alter it to allow it to stack well with the other layers.

What is a 3 Layer Cake?

A layer cake is any kind of cake with stacked layers! 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.

What side do you put the third layer on a cake?

Place the third layer, top side up, on top of the cake. Place a large dollop of frosting on top of the top layer, and smooth it gently over the top and down the sides.

How do you Frost a 3 layer cake with frosting?

Place a large dollop of frosting on top of the top layer, and smooth it gently over the top and down the sides. Don’t allow the spatula to dig into the cake, or crumbs may get into the frosting. If the 3-layer cake appears lopsided after you’ve frosted it, add some decor to the icing as a distraction.

How many calories in a 3 Layer Cake?

Calorie Breakdown. Where do the calories in Pepperidge Farm Vanilla 3-Layer Cake come from? 1.8% 62.2% 36.0% Protein Total Carbohydrate Total Fat 230 cal. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to assemble a layer cake?

– A talented Melbourne Cake Artist has shared how to make cakes in a pie maker – Tigga Maccormack revealed that the mini cakes take seven minutes to bake – She places four scoops of cake mixture into the Sunbeam pie maker’s molds – Then once cooked she created one tall cake with buttercream, jam and berries

How to make a 3 layered Kinetic Sand colored cake?

  • Purchase a bag of light-colored sand. White sand would be even better because the colors will show up brighter.
  • Place 5 tablespoons (118 grams) of sand into a zippered bag. This will be enough for one color.
  • Mist the sand with water,if desired.
  • Add 1 tablespoon of tempera paint powder into the sand.
  • YOU NEED TO KNOW: How to Stack a Layer Cake

    1. ″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.
    2. 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.
    3. This is not a lesson for someone with advanced skills.
    4. 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.
    5. 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.
    6. Let’s get started as soon as you’re ready and hungry!

    What Is A Layer Cake?

    1. This appears to be a ridiculous question to answer, but let’s be honest about it.
    2. A layer cake is any type of cake that has layers piled on top of each other!
    3. 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.
    4. To keep things simple for the sake of this post, we’ll stay with a three-layer cake.
    5. That was rather straightforward, wasn’t it?

    What Do I Need to Make a Layer Cake?

    1. 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.
    2. I’ve included a few of my favorites on the ″Shop″ portion of my website, which you can access from the menu bar above.
    3. 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.
    4. Piping Set or Freezer-Safe Ziploc Bag are also good options.
    5. 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.
    6. 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?

    1. Let’s take it easy on this one.
    2. Heck, I’m going to include some numbered stages just to make sure we don’t miss anything, all right?
    3. We have everything it takes to succeed!
    4. We’re going to start from the beginning.
    5. 1.
    6. 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.

    1. Cut off the top of the cake by getting down to eye level with it and cutting gently.
    2. Keep in mind to move slowly and avoid shaving too much!
    3. You can always cut off more, but if you chop off too much, you can always reconnect the cake.
    4. Preparation of the frosting and filling 2.
    5. We’ll need to use cooled frostings and fillings once again.
    6. When it comes to frosting varieties, you may pick your poison, but if you’re new to the game, stick to the basics.

    Most people find that making American buttercream is the easiest part of the process.The consistency of the frosting is really essential in this case.If the frosting is too thick or stiff, it will adhere to the cake and pull off small pieces of it as you work your way around it.

    If the frosting is applied too thinly, it will squeeze out the sides.When it comes to frosting, I prefer one that can be scooped onto your finger or an offset spatula without coming off, but that will only barely droop over when dolloped.There will be no droops!American buttercream may often be thinned out by adding a tablespoon at a time of water or milk until it reaches the desired consistency, as can French buttercream.It is also common practice to gradually add more powdered sugar to thicken the sauce, a little at a time.

    1. If your buttercream becomes too warm, place it in the refrigerator to stiffen it up!
    2. After all, butter and fat are difficult to work with at cold temperatures.
    3. 3.
    4. Prepare your cake board by lining it with parchment paper.
    • This is entirely optional.
    • My favorite way to work with a cake board is when I’m icing a cake on my turntable, which I usually do.
    • The packaging tape or non-slip pad I use to secure my board to the turntable works perfectly.

    Spread a small dab of frosting on the board and place it precisely in the center of the board.This will assist in ensuring that your initial layer adheres to the board.In the event that you are not utilizing a cake board, you may just put the frosting dollop directly to the flat serving plate that you are using to assemble the cake.

    The use of a cake turntable and board makes a difference in this situation, but you can accomplish it any way.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.

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

    Make certain that your dam walls are tall enough and well-connected in order to hold the whole filling.If the filling squishes out the top or the bottom of the cake, it can make it nearly hard to frost the cake properly.Once the dam is formed, spoon in your filling and proceed with the next processes as outlined below.Continue this method with additional cake layers until the cake is finished.Because there are three layers in the cake seen in the images, I had to perform the technique twice.

    Remember to push down carefully on each layer as you stack them to ensure that they stick together and that they are as evenly spaced as possible.Make sure to put the cake in the refrigerator if it’s moving or sliding about due of loose buttercream.This will allow the icing to firm up.If you attempt to ice a slippery person, you will end up with a wobbly cake.It will take more time, but it will be worth it.

    1. 6.
    2. Apply a crumb coat.
    3. A crumb coat is a thin coating of frosting that is applied to the top of a cake to capture any cake crumbs.
    4. 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.
    5. For this technique to be successful, it requires some experience and is difficult to do correctly the first few times.
    1. Using the excess frosting from the bottom layers, cover the sides and top of the cake with the remaining frosting from the bowl.
    2. 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.
    3. 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.
    4. Once the cake has been covered, it should be placed in the refrigerator to allow the frosting to firm up.
    5. The length of time required here is based on how cold your cake layers were to begin with; thus, check on your cake layers on an as-needed basis until it is solid.

    7.Complete the icing on your cake.In this situation, some people like to use a bench scraper, but I nearly always use my offset spatula instead.A thin coating of frosting applied evenly all over the cake and smoothed out as much as possible would enough for a bare cake.Instead of dolloping a generous scoop of frosting on top, spread it onto the top with an angled offset spatula to create a more opaque layer of icing.More frosting should be spread over the sides of the cake, and then smoothed and decorated with a bench scraper or a spatula.

    Remember that this is a practice exercise that will need a lot of repetition, so be patient with yourself the first 15 times you perform it.If all else fails, go for a sloppy, rustic frosting job and make it look like you did it intentionally.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:

    1. A lot of what I’ve learned has been the hard way.
    2. Here are some lessons learned through errors I’ve made way too many times: Make sure you don’t overfill your cake with filling.
    3. 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.
    4. 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!
    5. Allow your dam to reach approximately 1/8′′ higher than the filling before carefully adding your next cake layer.
    6. 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.

    1. This is really difficult to accomplish.
    2. I get what you’re saying.
    3. 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.
    4. The frosting’s color, texture, and mouthfeel can all be altered as a result of this.
    5. Take care not to overwork yourself and remember that perfect cakes are only achieved through repetition.
    6. 4.

    Handle with care throughout the transfer!It’s helpful to shimmy the cake board off the turntable using a big offset spatula that’s been pushed underneath.This is something I generally have to do when I put the cake in the fridge or when I transfer it to a serving dish for serving.

    Cake lifters are particularly designed for this function, however I don’t actually have one of them handy.I’ve discovered that a big offset spatula works well.Make the decision that seems right to you!5.Check to see that your frosting has the proper consistency.

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

    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:

    1. If you don’t have a good cooked cake, you won’t be able to learn how to stack a layer cake.
    2. Here are a few pointers that have been useful to me: 1.
    3. Make use of components that are at room temperature.
    4. When the components in most cake recipes are not heated to excessive temperatures, they will emulsify together better.
    5. When you forget to put your ingredients out ahead of time, what do you do?
    6. 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.

    1. Just go ahead and do it.
    2. 3.
    3. Take care not to overmix.
    4. If a recipe specifies that you should ″mix just until blended,″ then do just that.
    5. 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.
    6. 4.

    Check to see that your baking powder and baking soda are both fresh.You should toss out baking soda if you open your cabinet and the baking soda has expired since 2009.I’m addressing you specifically, Mom.

    5.Don’t be concerned if you don’t have any buttermilk on hand.It is common for me to use 1 tablespoon white vinegar for every scant cup of milk when I am in a hurry and need a fast alternative for real buttermilk.It’s a piece of cake to use.6.

    1. Be careful not to overbake!
    2. Toothpicks are rather inexpensive at the supermarket, costing about $1.
    3. And I’m quite sure you can get them at the hostess stands at the majority of chain dining establishments.
    4. 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:

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

    1. I am unquestionably a novice when it comes to cake stacking, but I enjoy pushing the boundaries of my imagination to the extreme.
    2. In order to create a cake tower for my son’s birthday celebration, I realized I’d have to do some research beforehand.
    3. When I was looking for advice on the Internet, I noticed that the advice provided by professionals appeared to be extremely complicated.
    4. Sometimes the best person to provide guidance to a beginning is someone who is themselves a beginner.
    5. As a result, I’m here as an amateur cake stacker with basic and straightforward instructions!
    6. I was prepared thanks to some excellent advice from Melissa at Lil’ Miss Cakes and additional Internet resources.

    You’ll want to start with a well-tested formula.On Joy of Kosher, you may find my recipe for Rainbow Layer Cake.Due to the fact that you will be stacking two cakes, simply double the recipe.

    My cake will have layers of red and yellow, so after mixing the batter, I divided it into two big basins and stirred in red gel food coloring in one and yellow in the other (gel food coloring will not affect the texture of the batter).I then baked my cake for 30 minutes at 350 degrees.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.

    1. In order for the cake to be balanced, you must avoid uneven layering.
    2. Keep the excess cake for making cake pops!
    3. When the cakes have been allowed to cool fully, you may begin to stack the layers.
    4. Place the first layer of cake on a 9-inch circular cake board with the bottom side facing up.
    5. To make it easier to spin the cake when frosting, use a cake revolving plate.
    6. 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 and scoop out 12 tablespoons of the mixture, rolling them into 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, fully 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 Layer A Cake

    1. I’m going to show you how to stack and layer a cake today.
    2. When I first started baking cakes, the thought of using more than two cake layers made me feel really apprehensive.
    3. I wasn’t sure if the layers would just slip off or if they would cause my cake to be uneven in the process.
    4. Would the top layers be too heavy, causing the cake to tumble to the ground?
    5. All of these were questions I had when I first began out in the cake designing business.
    6. I had experimented with a variety of stacking approaches before settling on the one that worked best for me.

    Today, the majority of my cakes are three to four tiers in height.2 tiered cakes are unusual for me, and I only bake a single layer cake if it is a sheet cake or a pound cake.I enjoy experimenting with different fillings and creating cakes of varying heights.

    The methods for stacking a three-layer cake will be discussed in this article.To make this cake, I cooked three layers of 6-inch cake.I used the same type of pan for each layer in order to ensure that the sides of the cake were uniformly spaced.I usually use a straight-edge pan because it produces the nicest edges for a smooth outer layer of buttercream that is evenly distributed.

    what you will need to make a 3 layer cake:

    • Stacking and layering a cake is what I’m going to show you today. More than two cake layers made me feel uneasy when I first started baking cakes. Whether the layers would just fall off or whether they would cause my cake to be uneven, I was unsure. Were the top layers to be overly heavy, resulting in the cake falling? All of these were questions I had when I first began out in the cake designing profession. To find the strategy that worked best for me, I experimented with several different stacking options. Most of my cakes these days are three to four tiers in height. 2 tiered cakes are unusual for me, and I only bake a single layer cake if it’s a sheet cake or a cupcake tower. It’s fun to experiment with different fillings and create cakes of varying heights for my customers. The methods for stacking a three-layer cake will be discussed today. I used three 6-inch cake layers to make this cake. The sides of the cake were evenly aligned since I used the same brand pan for each layer. I usually use a straight-edge pan because it produces the nicest edges for a smooth outer coating of buttercream that is consistent in thickness.

    How To: Stack and layer a cake with Pictures

    1. Step 1: If your cake layers were not uniformly cooked, take the tops off with a knife or a cake leveler once they have cooled completely.
    2. There will often be a slight roundness or dome on the top of a cake’s top, which will be uneven when compared to the sides of the cake.
    3. You’ll want to make your cuts as straight as possible so that the centre of the cake is evenly level with the edges of the cake when the cake is finished.
    4. Step 2: Using your buttercream, pipe a little quantity of frosting over the top of the cake board to resemble a snowflake design.
    5. This is where the bottom of your cake will be placed.
    6. Because the buttercream serves as an adhesive, it keeps your cake in place and prevents it from falling off the board.

    In addition, the cake board provides something to grip onto while you are decorating your cake.Smooth the buttercream out with an offset spatula to ensure that it is a smooth layer on the cake.You don’t need much buttercream; just enough to cover the bottom of the cake layer and keep it from showing through.

    Third, take your first cake layer, which has been cooled and flattened, and place it in the center of your cake board.This cake layer should fully encircle the buttercream ″glue″ on the bottom of the pan.It’s my preference to turn my cake layer upside down so that the top (where I leveled the cake) sits on the cake board with the buttercream ″glue.″ When frosting my cake, I believe that this will result in less cake crumbs.In the last step, pipe a complete circle around the top edge of the cake using your buttercream (either with your spatula or in a piping bag).Avoid going too far out, but just enough to barely touch the edge of the cake would enough.

    1. Fill in the rest of the cake layer with buttercream, making sure to keep it level with the outside circle you piped.
    2. Using this method, you can maintain the buttercream layer even without having to level your cake excessively.
    3. Using the offset spatula, smooth down the layer of buttercream filling that has been piped on top of the cake.
    4. Look at your cake from eye level once you have finished applying your buttercream layer, so that you can double-check that the buttercream has been spread evenly.
    5. Instead, use your spatula to smooth out the buttercream until it is entirely level across the layer.
    6. Fifth, take the next cake layer and place it on top of the buttercream filling you made earlier.

    To check that the cake layer is even and not leaning in any directions, take another quick glance at it from eye level to ensure that it is.Then go back to your buttercream layer and apply extra buttercream to the leaning side of the cake layer in order to assist prop up the layer of cake.Step 4: Repeat Step 4 until you are certain that the cake layer is level, then add another layer of buttercream.

    Step 6: After you’ve completed the second layer of buttercream filling, you’ll proceed to the final cake layer, also known as the third or top tier of the cake.Take your cake and, once again, place it on top of your buttercream layer to complete the look.Check to see that your cake is still level before proceeding to apply the crumb coat to the surface.In order to let the buttercream to thicken slightly, you can place the cake in the refrigerator at this point.I prefer not to refrigerate my cake after stacking since I like to start my crumb coat as soon as possible.

    1. Crumb covering the layer of buttercream filling first, where the filling did not quite reach the edge of my cake layers while building my cake, is a technique I use fairly frequently.
    2. Spread a fairly thick layer of buttercream around the outside of the cake and then use the offset spatula to press the buttercream around the edges of the cake to finish it off.
    3. Take a look at my post HERE for instructions on how to apply a crumb coat to your cake and why it is necessary to do so.
    See also:  How Much Is A Baskin Robbins Ice Cream Cake?

    9 Simple Steps to Assembling a Tiered Cake

    1. Cakes that are stacked, such as wedding cakes, are constructed by stacking different-sized cakes directly on top of one another on the cake stand.
    2. 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.
    3. 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.
    4. 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

    1. Cakes that are stacked, especially those that are quite tall, must be stabilized to prevent them from toppling, sliding, or even collapsing.
    2. Individual cake boards and dowels in each layer of the cake can be used to secure the cake in one manner or another.
    3. 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.
    4. Tiers should be layered while the frosting is still wet and soft to avoid breaking the icing later on.
    5. As an alternative, you can wait for at least 2 days after icing the layers before attempting to stack them.
    6. 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

    1. 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.
    2. 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).
    3. It is also critical to ensure that the board is made of a durable material that will not bend or break easily.
    4. For smaller layers—6 inches or less in height—you can stack two cakes on a single serving board.
    5. Do not attempt to stack more than two layers at a time.
    6. 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

    1. For the cake, it is not difficult to construct a strong foundation out of wooden dowels.
    2. You may use either wood or plastic dowels, depending on what you have on hand or your personal inclination.
    3. As a general guideline, one dowel should be used for every two inches of cake in diameter.
    4. 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.
    5. Plastic dowels are often wider than wood dowels, allowing you to utilize less plastic dowels in your building project as a result.
    6. However, one advantage of using wooden dowels is that you may ″sharpen″ one end of them into a point, which makes it simpler to penetrate the cake and the cake boards when using them.

    Using a pencil sharpener or even a sharp paring knife, you may sharpen the dowel to perfection.Make certain that any cutting or shaping is done away from the cake to avoid the possibility of sawdust or debris contaminating the cake.Regardless of whether you are using wood or plastic dowels, you should thoroughly wash and dry them before putting them into the cake.

    Another tip is to cut all of the dowels for each layer before inserting any of them into the cake; this way, you can ensure that each dowel is cut to the same length on each layer.It’s also important that they are put straight up and not at an angle.It may be simpler to insert the dowels into the cake if the cake has been refrigerated before doing so.In order to properly position the dowels for each tier, begin by inserting one dowel in the center of the largest tier and then placing other dowels a little inside the perimeter where the next tier would be placed (so the dowels are below the second tier).

    Assembling a Stacked Cake

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

    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. Use a palette knife to move the frosting without destroying it and repeat the process with the remaining layers (except the top one), making sure they are all perfectly centered.
    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.

    How To Stack A Layer Cake For Beginners

    1. 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.
    2. Although I am not a professional cake designer, I enjoy baking cakes for my friends and family when the opportunity arises.
    3. Over the years, I have picked up a few tips and tricks from other bakers about how to decorate cakes.
    4. 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.
    5. Consequently, even if you are not a skilled cake decorator, you may still create a visually appealing creation.
    6. 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

    1. Being able to get the proper frosting consistency may make or break the success of your cake or cupcakes!
    2. The cake and icing will not stay together properly if the batter is too thin.
    3. It will be difficult to distribute if the mixture is too thick.
    4. 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.
    5. 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.
    6. 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:

    • Easy Vanilla Buttercream Frosting
    • Easy Chocolate Frosting
    • Easy Vanilla Buttercream Frosting

    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 CAKE BOARD.

    3 – FILLING AND STACKING

    1. Using a spatula or a knife, apply or pipe the frosting onto the cake layer, working your way from the center of the cake to the edges, spreading the frosting evenly all over.
    2. Stack cake layer2 on top of the first and cover with icing.
    3. Repeat the process with the remaining cake layers.
    4. Turn the last cake layer upside down so that the flatter bottom portion of the cake is now the top portion of the cake, as seen below.
    5. When you’ve finished stacking and filling all of your cake layers, your cake should resemble somewhat like the picture above.

    4 – CRUMB COAT

    CRUMB COAT, OR NOT CRUMB COAT THAT IS THE QUESTION

    1. What is a crumb coat, and how does it work?
    2. The crumb coat is merely a thin layer of icing put to the outside of a cake to keep the layers together while also catching any wayward crumbs that may have gotten between them.
    3. Is it necessary to crumb cover my cake before serving it?
    4. The application of a crumb coating to a cake is not always necessary, but it can elevate the presentation of your cake from ″meh″ to ″spectacular.″ To be completely honest, I seldom crumb coat my cakes, especially because I primarily prepare cakes for my family and friends.
    5. However, a crumb coat is highly suggested if your objective is to have a flawlessly frosted masterpiece.
    6. To add a crumb coat to a cake, simply spread a thin layer of icing over the edges and top of the cake with an offset spatula or knife.

    Make sure it is as even as possible and that it covers the entire cake.The cake should then be chilled for 10 to 15 minutes to allow the crumb coat to solidify before applying the final coat of frosting.

    5 – FINISH IT UP!

    1. Once the crumb-coated cake has been allowed to cool completely, you may apply your final layer of buttercream and smooth it out with a spatula.
    2. At this time, the entire world is your oyster!
    3. Simply add one color of buttercream and smooth it out, or create an ombré effect with stripes or waves or even ruffles, depending on your preference.
    4. In order to get a flawless finish on your cake’s icing, evenly distribute approximately 1 1/2 cups of buttercream over the cake’s top and sides.
    5. Use an icing smoother or offset spatula to smooth the top and sides of the cake after it has been baked.
    6. You may use extra frosting to fill in the gaps if necessary; simply keep working the sides until you are satisfied with the result.

    6 – ADD DECORATIONS

    • You can decorate the top of the cake with as many swirls, petals, dollops, flowers, and other decorations as you choose
    • Create a beautiful buttercream rim around the edge of the cake.
    • Sprinkle some confectioners’ sugar on top and the sides of the cake.
    • Add a drizzle of ganache or candy melts to finish it off.
    • Nuts, pretzels, or candy canes can be used to decorate the bottom and/or sides of the cake.
    • Decorate the top of your cake with cookies or fresh fruit in a creative design.
    • The options are virtually limitless

    HELPFUL TIPS TO STACK A LAYER CAKE:

    • Spread a small amount of buttercream onto the cake board
    • this will help to keep the cake in place.
    • Before you pipe buttercream onto a cake, give it a final whip just before you use it to ensure that it is smooth and creamy. Especially if it is meringue-based, as in Swiss and Italian frostings, buttercream loses its exquisite consistency very soon.
    • If you’re going to fill the cake with something gooey like lemon curd, ganache, fresh fruits, or something similar, be sure you pipe a thick ring of buttercream around the edges of each layer to keep the filling contained. If the cake appears to be fragile and soft, it will almost certainly need to be chilled.
    • Place the top layer of filling on top of the last layer of filling, upside down.

    ↓↓You can find these cake recipes, and more, in my cookbook, The Simply Eggless Cookbook ↓↓

    When it comes to baking and decorating cakes, there is absolutely no right or wrong way to go about it; this is simply how I go about it. I’d love to hear any additional cake-decorating tips and tricks you have, so please post them in the comments below. I’d love to hear from any other cakers out there who have anything to say.

    See also:  How To Keep A Cake Fresh Overnight?

    How to Fill and Stack a Layer Cake

    Today I’m going to share my guide on How to Fill and Stack a Layer Cake with you! The following instruction is for you if you’ve ever had difficulties with a cake that slides about or wobbles. The method for making a layer cake will no longer be a mystery to you!

    How to Make a Layer Cake

    Due to the large number of cake recipes on my website, I have discovered that wobbling, unstable cakes are frequently an issue for individuals.While it may appear that there is a problem with the recipe, it is often the case that a few easy advice would make a significant difference in the outcome.Recently, I discussed the significance of leveling and torting your cakes, and I wanted to reiterate that point today.Today we’ll speak about how to fill your cake, and the first item we’ll cover is how to apply icing to your cake.

    Frosting Consistency is Key

    When it comes to stacking cakes, my regular vanilla buttercream recipe serves as the foundation for the vast majority of the frostings I employ.I even use it when I’m starting to experiment with other tastes.If you’re interested in learning more about the icing itself, I go into more detail about it in that post.The proportions of the elements are the most crucial thing to keep in mind.

    It’s easy to think that adjusting those ratios won’t make a difference, but it actually does make a difference.Making sure your frosting has the appropriate consistency is essential to making a successful tiered cake.You may also go to that post for additional information, but the important thing to remember is that it is all about the ratios here once again.Butter or shortening will mostly certainly serve as the foundation for your frosting recipe.Powdered sugar, as well as some form of liquid component or flavour, will be added to this mixture.In the end, the consistency of your frosting is controlled by the amount of liquid you use, which thins down the frosting when compared to the amount of powdered sugar you use, which thickens it when compared to liquid.

    In order for your cake to stay in place, the icing must have enough powdered sugar to keep it from sliding about.The amount of powdered sugar required for a genuinely stable frosting may surprise you, but it is essential in the preparation of an American buttercream.While you may be tempted to reduce the powdered sugar in a layer cake with a thin filling, you will want to be extremely cautious about how much you reduce it if you are constructing a layered cake with a thin filling.When I wrote about frosting consistency, I included some examples of what to look for to ensure that your icing is the consistency you require.

    1. If you are still unsure, you may go to that post for more information.

    What You’ll Need to Make a Layer Cake:

    Cake layers are a term used to describe the layers of a cake (of course) Spatula with an offset blade (I prefer the 9 inch) Piping bag is a type of bag used for spitting. a piping tip with a large spherical tip (I use Ateco 808) Filling for the Frosting Turntable Round cake made of cardboard Cake lifter is an optional accessory.

    How To Fill and Stack a Cake

    Let’s have a look at what I did with a cake that had many different kinds of filling in one cake so that I could demonstrate this in a few different ways.You may use a thinner frosting consistency if you’re only adding a layer of buttercream between your cake layers, and it will still stay together just fine.I like to spread about 1 cup of frosting between each of my 8-inch cake layers and spread it out evenly on the top of the cake.You want to make certain that it’s nice and even/level before proceeding.

    Even layers are one of the most important aspects of making a cake that doesn’t wobble.Because I was combining two fillings into a single cake, I started with only 1/2 cup of frosting for this recipe.Using a spatula, apply your frosting to your cake layer and distribute evenly, allowing some to hang over the sides of the cake.After that, a layer of caramel sauce is spread on top of the cake.Adding a dam of frosting around the outside of the cake will prevent it from pouring out from between the layers and creating a shaky cake as a result.Likewise, it will be placed on top of the initial layer of icing in this instance.

    Once again, the consistency of the frosting is critical in this process.That dam of icing must be sufficiently stiff in order for everything to stay in place.If possible, I prefer to pipe my dam so that it extends right up to the edge of the cake, with a small amount of it hanging over the side.It’s also important to consider how much filling you put in your sandwich.

    1. I indicated above that I use approximately a cup of buttercream, but when it comes to thinner fillings, I tend to use 1/2 to 3/4 cup, depending on how thin the filling is to begin with.
    2. You will still wind up with a wobbling cake, no matter how powerful your buttercream is, if the filling is too thin and too tall, as seen in the photo.
    3. As a last step, I prefer to make sure that the dam has sufficient of height so that I am confident that all of the filling will fit within it.
    4. This is when I employ my huge circular pipe tip in order to get the desired height.
    5. You may add your filling after you’ve applied your dam by piping it around the perimeter of the cake.
    6. Make sure to spread it out evenly.

    Before adding the next layer of cake, check to see that the filling layer is evenly distributed throughout the cake.Use an offset spatula to go around the outside of the dam and smooth out the frosting so that it’s level with the filling if your dam is taller than your filling (which is typically the case with mine).Place the next layer of cake on top of the previous one.

    • When I’m making thinner cake layers, I prefer to utilize my cake lifter to ensure that they don’t fall apart.
    • The next stages are essentially variants on the previous ones.
    • I add another dam and fill it with chocolate ganache and a crisp streusel topping before decorating with berries.
    • Another towering dam that needs to be smoothed off before adding the next layer of cake is there this time.
    • When you’ve finished stacking and filling all of your cake layers, your cake should resemble somewhat like the picture above.
    • There is a significant quantity of icing dangling over the sides of the cake.
    • I use this frosting to produce the crumb coat on the exterior and top of my cake by spreading it around the outside and top of the cake.
    • An outside crumb coat is a thin coating of frosting applied to the outside of a cake that serves to keep crumbs from mixing with the final layer of icing.
    • The crumb coat may always be added afterwards, but I’ve found that having the frosting in the filling layers spread out to the borders before baking helps to avoid air bubbles, which can get trapped in the frosting and work their way out, giving your cake an unattractive ″pimple.″ Once you’ve completed your crumb coat, you’ll be able to begin frosting your cake.
    • If necessary, you can place your cake in the refrigerator before icing it.
    • You should have a look at my excellent guide on how to frost a smooth cake using buttercream.
    • It comes with a step-by-step video in which I lead you through the whole procedure.
    • I hope you find today’s post to be of assistance!
    • It’s a great resource if you’re thinking of making the cake seen in the photographs.
    • It’s a Drumstick Layer Cake, to be precise.

    Some Cake Recipes with Yummy Fillings to Try:

    Cake with a brown sugar layer and a peach filling Lemon Cake with Fresh Lemon Juice Berries with a Bavarian Cream Flavour Cake with Mascarpone Filling Pina Colada Layer Cake is a cake with layers of pineapple, coconut, and coconut cream.Cake with Almond Custard Raspberry Chocolate Layer Cake is a delicious dessert.Layer Cake with Banana Cream Filling Cake with Layers of Pecan Pie Chocolate Cake with a Hot Topping It is possible that this content will include affiliate sales links.Please take the time to read my disclosure policy.

    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.

    1. Cut off the top of the cake by getting down to eye level with it and cutting gently.
    2. Keep in mind to move slowly and avoid shaving too much!
    3. You can always cut off more, but if you chop off too much, you can always reconnect the cake.
    4. Preparation of the frosting and filling 2.
    5. We’ll need to use cooled frostings and fillings once again.
    6. When it comes to frosting varieties, you may pick your poison, but if you’re new to the game, stick to the basics.

    Most people find that making American buttercream is the easiest part of the process.The consistency of the frosting is really essential in this case.If the frosting is too thick or stiff, it will adhere to the cake and pull off small pieces of it as you work your way around it.

    • If the frosting is applied too thinly, it will squeeze out the sides.
    • When it comes to frosting, I prefer one that can be scooped onto your finger or an offset spatula without coming off, but that will only barely droop over when dolloped.
    • There will be no droops!
    • American buttercream may often be thinned out by adding a tablespoon at a time of water or milk until it reaches the desired consistency, as can French buttercream.
    • It is also common practice to gradually add more powdered sugar to thicken the sauce, a little at a time.
    • If your buttercream becomes too warm, place it in the refrigerator to stiffen it up!
    • After all, butter and fat are difficult to work with at cold temperatures.
    • 3.
    • Prepare your cake board by lining it with parchment paper.
    • This is entirely optional.
    • My favorite way to work with a cake board is when I’m icing a cake on my turntable, which I usually do.
    • The packaging tape or non-slip pad I use to secure my board to the turntable works perfectly.
    • Spread a small dab of frosting on the board and place it precisely in the center of the board.
    • This will assist in ensuring that your initial layer adheres to the board.
    • In the event that you are not utilizing a cake board, you may just put the frosting dollop directly to the flat serving plate that you are using to assemble the cake.
    • The use of a cake turntable and board makes a difference in this situation, but you can accomplish it any way.

    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.

    1. I prefer a 1/4-inch-thick layer of buttercream on top of most cake layers that are approximately 1 inch thick.
    2. Put some frosting on your cake and take your offset spatula in your dominant hand and start working your way around the cake.
    3. Beginning with the spatula parallel to the cake top, continue moving th

    Leave a Reply

    Your email address will not be published.

    Adblock
    detector