If you're intimidated by stacking and frosting your own layer cake, learn a few simple baking tricks to make it easy.It is possible to bake cakes that are flat.If your cakes are domed, trim the excess at the top so the layers are flat.If you want to apply a crumb coat to the entire cake, spread filling or frosting between the chilled layers.You can frost and decorate a smooth cake if you trap crumbs.You can slice your cake and enjoy it.
Step 1: Grease your cake pans.
Get out the number of pans you'll need to make the cake you want.You will usually need 2 or 3 pans.Then spray the inside of the pans with baking spray and cut the paper to fit.Greasing or lining the pan will make sure the cakes don't fall when you remove them.You could use 8 or 9 inch cake pans.Since you bake several cakes, you can either stack them and frost them to make thick layers, or slice them in half and make even more thin layers.
Step 2: The cake batter needs to be made.
To make a homemade cake, mix the cake batter and choose your favorite recipe.If you plan on doubling the recipe, make sure the cake will make as many layers as you need.Combine 2 cake mixes according to the instructions in the package.It is possible to make a layer cake with the same flavor of cake layers or a different flavor for each layer.
Step 3: The batter can be divided evenly among the pans using a digital scale.
Set a prepared cake pan on a digital scale after you've mixed your cake batter.Set a pan on the scale with some of the batter in it.The batter is divided evenly if you keep filling your cake pans.All of your cake layers are the same thickness if you divide the batter evenly.
Step 4: Wrap cake strips or towels.
Place cake strips on the outside of the cake pan.If you don't have cake strips, you can wet them with an old kitchen towel.Wrap the damp strips around the outside of the cake pan.The cake can be slowly baked from the edges towards the center with the help of the cake strips or towel.The cakes will not form domes in the center.
Step 5: The temperature should be reduced to 325 F and the baking time increased to an hour.
To bake flat cakes that are easy to layer and frost, turn the oven temperature down and bake the cakes for a little longer.The cakes will cook quickly in the center if these things are not done.If your recipe calls for baking the cakes for 30 minutes at 350 F, you can bake them for 45 minutes in the oven.When you reduce the oven temperature, increase the baking time by half.
Step 6: Cool the cakes completely if you want to test them.
If you think the cakes are done baking, pull out the cake tester or toothpick from the center.The cakes are done if it comes out clean and dry.You can take the cakes out to cool them down.If the cake tester comes out with batter, return the cakes to the oven for a few minutes and check them again.
Step 7: You can chill the layers for up to 5 days.
Remove the cakes from the oven and place them on a wire rack to cool.When the cakes are at room temperature, cover them with plastic wrap and put them in the refrigerator for at least 1 hour or up to 5 days.The cakes will be easier to slice and frost if they are chilled.Cut and trim warm cakes because they will tear more.
Step 8: Remove the excess dome from each cake.
If your cakes are baked in the center and domed up, you'll need to slice off the excess tops so each layer is even.The cake should be completely flat if the blade is horizontal and gently sawed across the top of it.For each cake, do this.Once you've trimmed the cake dome, you can discard or snack on it.
Step 9: The cakes should be cut into layers.
If you prefer thin layers, use a cake leveler to cut each cake in half.This will increase the number of layers on your cake.If you bake 2 round cakes instead of 2 thick layers, slice them in half to make 4 thin layers of cake.Don't cut the cakes in half, just plan on stacking them.
Step 10: You can mix filling and frosting.
Decide what type of frosting you want to use on top of the cake.For a variety of flavors, use one flavor for the filling and a different flavor on top and sides.Purchase a few containers of ready-made frosting if you're short on time.If you fill the cake with a berry filling, then frost it with chocolate ganache.Before frosting the cake, you could fill it with either cream cheese or custard.
Step 11: The first cake layer can be placed on a turntable.
Cut a piece of cardboard to the same size as your cake pan and place it on a turntable.The bottom layer of chilled cake should be set directly onto the center of the cardboard.The cake should be cut-side down.The cake layer will be anchored by the frosting.If you don't have a turntable, put the cardboard on your work surface.
Step 12: Spread the filling over the bottom layer.
To decorate the cake layer, spoon 1/2 cup to 1 cup of frosting onto it.Don't frost the sides if you use an offset spatula to spread the frosting evenly across the top of the layer.You can pipe the frosting onto the cake layer with a piping bag.You can pipe frosting around the edge of the cake layer if you're using a soft filling.Spread the filling.The filling will not spill out if the frosting is not used.
Step 13: There is another layer of cake on top.
If you're using a cake layer that you cut, make sure the cut-side is facing down.If the frosting spills over the sides, it's fine.
Step 14: Spread the filling over the layer.
Spread the frosting or filling on top of the cake layer so that it is evenly covered.Continue to stack the cake layers and spread the filling between them until you have all of them.Since you'll be covering the cake with a crumb coat, leave the top layer unfrosted.
Step 15: Spread a coat of crumb over the cake.
A large amount of frosting should be placed on the top of the cake.Spread the frosting across the top and sides of the cake with an offset spatula.You can see through the crumb coat to the cake.The crumbs will be trapped by the crumb coat.This way, you don't have to worry about getting crumbs in the frosting.
Step 16: The cake should be chilled for 30 minutes.
The crumb coat should firm up when the cake is in the fridge.Spread the frosting over the sides and top of the cake after removing it.The layer of frosting should be thicker than the crumb coat.As you work, spin the cake turntable slowly.It will be easier to frost the sides of the cake.If the sides are smooth, run a bench scraper against them.
Step 17: The cake should be chilled for at least 30 minutes.
Place the cake in the fridge and wait for the frosting to set.It will be easier to add decorations without the frosting sliding or melting.You don't have to cover the cake.The frosting will keep the cake from drying out.
Step 18: The cake should be decorated.
The top and sides of your cake should be decorated with frosting.Sprinkle candy or cocoa over the top.You could add chopped nuts or mini-chocolate chips to the cake.Fresh flowers can be placed on the cake.Just before serving the cake, remove the flowers.
Step 19: Transfer the cake from the turntable to the stand.
You can put a cake lifter under the base for your cake.Lift it up so that the cake can be moved from the turntable.Put it on the cake stand.Then enjoy the cake.To slice the cake, use a chef's knife.
Step 20: The cake can be kept at room temperature for up to four days.
If you want the best texture, cover the layer cake with an overturned bowl or plastic wrap and keep it at room temperature.If you want it to sit out at room temperature before you serve it, store it in an airtight container for up to a week.If you have cream cheese or whipped cream in your frosting, plan on refrigerating it instead of storing it.