If you're having trouble stacking and frosting the layers of a layer cake, try learning some simple cake baking tricks. Bake the cake so that it is flat and evenly sized. If your cake sticks out in the middle, slice it flat. Spread the filling and cream layer between the cooled cake layers, and apply a thin layer of crumbs all over the cake. This will hold the crumbs in place so you can apply the cream and decorate a completely smooth cake. Cut your layer cake, and enjoy!
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Part 1 of 4: Baking Cake
Step 1. Grease or grease the cake pan
Determine the size of the cake you want to make, and select the appropriate pan. Usually you need 2-3 pans. Then, cut the parchment paper to fit inside the pans or spray baking spray onto each pan. Oiling or coating the pan will ensure that the cake doesn't crumble or tear when removed.
- For example, you can use a 20-25 cm round cake pan.
- Since you are baking several cakes, feel free to stack them and apply a layer of cream to make a thick layer, or cut each cake horizontally to make a thinner layer.
Step 2. Make the cake dough
For homemade cakes, choose your favorite recipe and make cookie dough. Make sure the cake will have enough of the layers you need, or plan to double the recipe. To save time, combine 2 ready-made cake flours (cake mix) according to the instructions on the package.
You can make layer cakes that all taste the same, or each layer has a different taste
Step 3. Use a digital scale to evenly distribute the dough in each pan
Once you've mixed the cookie dough, place the cake pan on a digital scale. Pour some of the batter into the pan and place the other pan on the scales. Continue filling the cake pan while it is being weighed until the cake batter is evenly distributed.
Divide the dough evenly to make sure all the cake layers are the same thickness
Step 4. Wrap a strip or paper towel around the outside of the cake pan
Line the cookie strips against the outer wall of the baking sheet containing the cookie dough. If you don't have cookie strips, tear old kitchen tissue into long strips and wet them. Wrap this damp strip around the outside of each cookie sheet filled with dough.
Strips or paper towels will help the cake bake slowly from the edges to the center. This prevents a dome from forming in the center of the cake
Step 5. Reduce the temperature to 165 degrees Celsius and increase the baking time
For a flat cake that's easy to stack and spread with cream, lower the oven temperature and bake the cake a little longer. This trick will prevent the center of the cake from overcooking and forming a dome.
- For example, if a recipe asks you to bake a cake for 30 minutes at 175 degrees Celsius, lower it to 165 degrees Celsius and bake for 45 minutes.
- As a rule, the baking time is increased by 1.5 times when the oven temperature is raised by 25 degrees.
Step 6. Test cake and cool completely
When you feel the cake is done baking, insert a cake tester or toothpick into the center of the cake and pull it out. If the stick or toothpick looks clean and dry, the cake is done. After that, you can take the cake out to cool.
If when you pull it out there is dough on the test bar, bake the cake in the oven for a few minutes, then check again
Step 7. Refrigerate the coating for up to 5 days
Once the cake layers are fully cooked, remove from the oven and place on a wire rack to cool. When the cake is room temperature, cover it with plastic food wrap and refrigerate for 1 hour to 5 days.
Cooling the cake will make it easier to cut and apply a layer of cream. Never try to cut or slice a warm cake as it will tear
Part 2 of 4: Cutting Layers and Making Cream
Step 1. Remove any excess dome on each cake
If the cake bakes too quickly in the center and becomes domed, you'll need to trim the protruding portion until it's even. Hold the pastry knife so that the blade is horizontal and slice the top of the cake evenly. Do this for each cake.
Discard or eat the cut cake dome
Step 2. Cut the cake into layers
If you like thin layers, use a pastry knife or a cake leveler to cut each layer horizontally. This trick will also double the number of layers of the cake.
- For example, if you are baking 2 round cakes, divide them horizontally so that you get 4 thin layers instead of 2 thick layers.
- For thick layered cakes, just stack the layers without splitting first.
Step 3. Mix the filling and cream layer of your choice
Decide what flavor and type of cream you want to spread between the cake layer and the outer surface. For multi-flavored cakes, use one for the filling and another for the top and sides of the cake.
- If you're short on time, buy a few layers of ready-made cream.
- For example, put a raspberry filling on a cake, but coat the cream with chocolate ganache. You can even fill the cake with custard powder or cream cheese before applying a layer of lemon or strawberry cream.
Part 3 of 4: Layering the Cake
Step 1. Place the first layer of cake on a round cake cardboard or turntable
Cut a piece of cardboard the same size as the cake and place it on the turntable. Dab a small layer of cake cream into the center of the cardboard, then place the cake base directly on top.
- The cream layer acts as the cake anchor in the cardboard.
- If you don't have a turntable, place the cardboard on a work surface or cake plate.
Step 2. Spread the filling or cream layer over the base cake layer
Pour -1 cup (125-250 grams) of cream over the cake layer. Use a cake spatula to spread the cream evenly over the top layer of the cake, but don't just apply it to the sides of the cake.
- If you want, you can use a piping bag to apply the cream to the cake.
- If you are using a smooth filling such as fruit jam, pour the cream around the edges of the layer cake. Then, spread the filling. The cream will prevent the soft filling from spilling over to the sides.
Step 3. Stack another layer of cake on top
If you are using a cut cake layer, spread it so that the cut side is facing down. It doesn't matter if some of the cream under the cake layer spills over to the side.
Step 4. Spread the crepe or filling on the cake layer
Add -1 cup (125-250 grams) of cream or filling on top of the new cake layer and spread it evenly. Continue stacking the cake layers and spreading the filling and cream between them until all the cake layers have been stacked.
Leave the top layer of the cake uncreamed for now as you will be covering the cake with a layer of crumbs
Part 4 of 4: Spreading Cream on the Top and Sides of the Cake
Step 1. Spread a thin layer of crumbs on the top and sides of the cake
Pour some cream over the top of the layer cake stack. Use a cake spatula to spread the cream all over the top and sides of the cake. The crumb layer should be thin so you can see through the cake.
The crumb layer will hold the crumbs in a thin layer of cream. That way, you can add a layer of cream easily without hitting the crumbs
Step 2. Refrigerate the cake for 30 minutes and apply a layer of cream on the top and sides
Place the cake in the refrigerator until the crumb layer has solidified. Then, take it out and spread the remaining cream over the top and sides of the cake. This layer should be thicker than the crumb layer.
- Slowly turn the cake on the turntable as you work. This trick will make it easier for you to spread the cream on the sides of the cake.
- For a very smooth cake side layer, use a bench scraper so that the cream layer is perfectly level.
Step 3. Refrigerate the cake for at least 30 minutes
Place the cream-coated layer cake in the refrigerator and refrigerate until firm. This trick will make it easier for you to apply a layer of cream or other decorations without it shifting or melting.
You don't need to cover the cake when it cools. A layer of cream will prevent the cake from drying out
Step 4. Decorate the cake
Once the cake is fully creamed, sprinkle the top and sides of the cake with the frosting. If you want, sprinkle chocolate or candy canes on top. Also try decorating the cake with coconut meat, mini chocolate, or chopped nuts.
For a botanical look, place fresh flowers on the cake. Take the flowers before cutting and serving the cake
Step 5. Transfer the cake from the turntable to the cake stand
Slide a cake lift or a large spatula under the cardboard of your layer cake. Carefully lift so that the entire cake can be removed from the turntable. Put your cake on the cake stand. Then, cut and enjoy your layer cake.
Use a kitchen knife to cut the cake into several slices
Step 6. Store the layer cake at room temperature for 3-4 days
For the best texture, cover the layer cake with an inverted bowl, or plastic food wrap to keep it at room temperature. If you prefer to refrigerate your cookies, store them in an airtight container to keep them up to 1 week and let them sit at room temperature before serving.
