For a classic round or rectangular cake, you may want to put two leveled cakes together, joined with your favorite filling. This adds height and drama to your design. It's easy to do!
After leveling and torting your cake, it's time to put all the layers together. Before beginning, here are some points to consider:
Preparing Layers: When assembling layers, the baked bottom of the cake should be at the top. This side of the cake will already be perfectly level and will have little to no exposed crumbs.
Transferring: If using a turntable to assemble and decorate a cake, a Cake Circle is a must for support when transferring to a cake stand or plate. To attach the bottom of a cake to a Cake Circle, use a few generous dots of icing.
Serving: If you are not using a Cake Circle, you won't be able to move your cake after it's iced. Consider assembling and icing the cake layers directly on a cake stand or serving plate.
Filling a Cake: Adding filling between layers holds the layers together, giving your cake flavor as well as height.
Using a decorating bag filled with icing and fitted with tip 12, pipe a line of icing just inside the outer edge of the layer. This will create a dam that will prevent the filling from seeping out.
Buttercream is a classic filling choice, but you might also consider trying one of our other favorites to add extra flavor to your cake.
Chocolate Filling
Strawberry Cream Filling
Raspberry Filling
Apricot Filling
Cream Cheese Filling
Fill Center: After piping the dam, add your filling and spread using an Angled Spatula.
Place Next Layer: Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand just right. Place the top layer, leveled side down, so the top of the cake is perfectly smooth and level.
Step 3: Crumb Coat. Place the other cake layer, with the cut side down, on top of the buttercream; press gently to make it. level. With the small spatula, spread the cake with. ...
For a 3-layer 8-inch or 9-inch cake, use a heaping 1/2 cup between each layer. For a 2-layer 8-inch or 9-inch cake, use about 3/4 cup filling; you'll have some left over.
First, fill in any major gaps between the layers of cake with additional frosting. Begin to even out the frosting with an offset or straight metal spatula. Place a medium dollop of frosting on top of the cake. Use your offset spatula to spread the frosting over the top of the cake, making is flat and even.
"Prepare, bake, and cool the cake completely. Then, wrap each cake layer in cling film, nice and tight, and place in the fridge for at least two hours," he says. That's right, you won't be frosting your cake at room temperature; a chilled cake is essential before applying any frosting. "This step is the most important.
Place one cake layer upside down (flat bottom up) on a cake plate. Spread the Strawberry Cupcake Filling or jam over this cake layer, not quite to the edges. Set the second layer over the filling, top side up. (You should end up with the two flat bottoms of the cake layers meeting in the middle.)
Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.
Cakes should never ever be stacked on top of each other without proper support. There has to be cardboard cake board, under each tier of the cake, even when it's only 1 or 2 tier cake. I do also recommend dowels for 2 tier cakes, anything more than 2 tiers and it is 100% must and not a suggestion.
Purpose: Used between cake layers or inside pastries like doughnuts or eclairs. Texture and Ingredients: Usually thick. Can range from creamy to fruity, with common ingredients like pastry cream, fruit preserves, mousses, and lemon curd. Whipped cream and custard mixtures are sometimes used for fillings.
Unless otherwise noted, filling pans around 2/3 full is the best practice. This leaves room for rising. For example, my vanilla cake recipe yields around 8 cups of batter which I divide between 3 9×2 inch round cake pans.
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