How to Build a Layer Cake

One of the most common emails I get is “Can you do a tutorial on how to make a layer cake?”

And while I am no expert, I would love to share the tips and tricks that I use!

 

This is the SUPER FAST and EASY version.

Use a good recipe.  This can be a box mix or your favorite homemade recipe.  You are looking for a cake the bakes up flat and even and moist and firm.  Easy right?

Just in case your cake does not bake evenly, have no fear!  You can simply level your cake.  There are three easy ways to do that:

Use leveler or a long serrated knife to skim off the top dome part of your cake.

If your cake has risen above the edges of your cake pan, you can rest the knife on the edges of the pan and use the pan as your guide.

As soon as your cake is done cooking, take a clean towel and lay it on top of your cake.  Press gently and evenly.  Tip: This only works if your cake is done cooking!  So make sure you test it.

Make sure all your layers are the same height.  

Neapolitan Cake

Chill your layers before assembly.  I find that working with a chilled or partially frozen cakes really helps.  There is nothing worse than trying to assemble a layer cake and having it fall into pieces in your hands.  And you totally know I am speaking from experience.

There are many methods to torting, or using frosting in between the layers of your cake.  I like to do what is easiest and whatever method requires as few tools as necessary. (Yes, you may call it what it is.  Lazy.)

I just decide before hand how thick I want my layer to be and then use an appropriate amount of frosting.  One half cup is a nice thin layer on an 8in cake,  but 1 cup of frosting is my go-to amount.  I like frosting.  Lots of it.

I typically use about a cup of frosting on a 6in as well as an 8in cake.  I dont recommend that.  You be normal and use less on that 6in cake, ok?

Place your first layer on your cake stand.  Put  frosting on it and use a small offset spatula to make frosting an even layer.

Place your next layer on top.  Some frosting should “spill out” the sides and that is ok.  Repeat this process;  frosting, layer of cake, frosting, layer of cake, until you have added all your layers.

When making a layer cake it is important to do a crumb coat.

A crumb coat is simply a thin layer of frosting applied to a cake.  The crumb coat is intended to seal in crumbs, hence the name, crumb coat.  I talk more about it here, or you can watch a video here.

Some frosting may have spilled out, or your layers may not be perfectly aligned, or maybe your cake is slightly lopsided.  Doing a crumb coat is a great opportunity to fill in any problem areas.

 

Use an offset spatula.  I put a dollop on top of the cake and then use the spatula to bring it down over the sides, making sure to get the frosting all the way to to bottom.

If you have a rotating cake stand, you can place your spatula flat against the cake and slowly turn the stand.  This will help smooth out the frosting and create an even coat.

Once your cake is covered in the crumb coat, I usually chill it.  I like the cake the settle and the frosting to set.

To decorate a cake, I start by putting a smooth layer of frosting on.  This is done the same way as the crumb coat.  Place a dollop on top of the cake and pull it down over the sides using an offset spatula.

To smooth out sides, make sure cake is covered in an even layer of frosting, then place spatula flat against side of cake.  Slowly turning cake, smooth out layer of frosting until you have polished, even coat.

This step takes practice, so don’t be too hard on yourself if it doesn’t look perfect.  Just keep at it until you are comfortable with how your cake looks!

I have also placed my cake stand directly on a rotating stand, and this helps me when smoothing out the edges.

Because I want everyone to enjoy cake decorating and hope to make it as easy as possible, I am giving away some of the tools that I frequently use!

You can win:

Offset Spatula (set)

Rotating Cake Stand

Cake Leveler

Set of Wilton Cake pans

 

To win all of these items just leave a comment on this post telling me… “Have you ever made a layer cake?”

As soon as the iambaker community is up and running, I am going to ask, “Please share a picture of your best layer cake!”  I cant wait.  You all are so creative!

Approximate retail value is $100.

This giveaway is open until August 10th.

Open to US Residents only and you must be 18 years old to enter.

See OFFICIAL RULES here.

*****

Thanks so much for entering!  This contest is now closed.  The winner is Christina Reed.

“Thanks for the tutorial.  I have never made a layered cake.  With your helpful instructions, I will try to make one.  I will probably make it when everyone is asleep.  If it is a disaster, I can dispose of the evidence without anyone judging me.”

I have sent you an email Christina!

 

· 947 Comments

Daffodil Cake Tutorial

Did you want to know how you can make this fun cake?

I put together a tutorial for you!  But instead of on a cake I put them on cupcakes.

I hope you are able to translate the look into any medium that you want!

Make your favorite flavor cupcakes.  Then make a batch of crusting buttercream frosting.  I halved this recipe.  I then tinted 2/3 of it yellow and the remaining 1/3 orange.

For the petals I used #127 tip, but you can also use a #104 tip.  For the center and the little stamens, I used a #10 and a #3 tip.

To make the base of your flower, start by piping out a petal.   With the smallest edge of your tip facing out, apply light pressure to the bag and allow to tip to form the petal.  Try to let some of the petal tips hang over the edge of your cupcake.

Repeat five times.  Then move on to next cupcake and repeat process again.

If you look at a real daffodil, their petals are pointed.  Since I was unable to get the point I wanted from the #127 tip, I decided to just go back and do it by hand. (I also tried a leaf tip and was not successful at that either)

So to get the point I dipped my fingers in powder sugar and just pressed in.  Easy peasy.  To do a dozen cupcakes took about 10 minutes.

 

Now get out the orange frosting and the #10 open round tip.  I just piped out a center that was about an inch high.

Do this to all your cupcakes.

Place them in the freezer for five minutes or fridge for half an hour.

Now switch from the #10 tip to a #3 tip. (#2, #4, and #5 all work just as well!)  Starting at the bottom, bring your tip to the top of the center portion and quickly pull away.  This should leave a nice little bit of frosting extending just above the center.

Pick up your yellow frosting and #127 tip again.  With the smallest edge pointing up and starting at the center start piping around.

I found it easiest to pick up the cupcake and turn it around in my hand as I was piping.  If you want you can go back in and (gently) press the top edge down and out.  This helps to better replicate a real daffodil.

After having made a cake already, it took me about 30 minutes to do two dozen cupcakes.

After posting my Daffodil Cake here, on facebook, and Pinterest, I was able to learn about so many ways that we use the Daffodil in charitable organizations and as a message of hope.  Thank you for sharing what Daffodils mean to you!

 

 

· 59 Comments

Shamrock and Mini Heart Cake Tutorial

Here we go folks.  I am again sharing with you a Surprise Inside Cake tutorial.  This time… How to make the Mini Heart Cake and Shamrock Cake !

 

I will be writing out the instructions for the Shamrock Cake, and put the (brief) instructions for the Mini Heart Cake at the end of the post.  They are very, very similar so you should be able to determine how to make the mini-heart cake from these pictures.  However, if you have any questions please just leave it in the comments and I will answer as soon as possible!

 

I used this white cake recipe and divided it into two six inch pans.  Bake cakes then remove from oven and cool to room temperature.

Place cakes in freezer for about six hours, or until very firm to the touch.  You do not want a crumbly or soft cake.

Start by making your cake mixture.  You need a golf ball size portion of green and a very small amount of white.

You can either bake an additional white cake to get excess cake (for the cake mixture) or you can level your six inch cakes and use those scraps.  To make the cake mixture take one cup of cake crumbs and add one teaspoon of frosting.  Blend together until you get a play doh like consistency.  Feel free to use more frosting as needed.

Take 1/4 of the green mixture and roll into a ball.

Roll it into a snake.  I use a fondant smoother to roll mine, but you can certainly just roll out a snake with your hands.

You want the snake to be about 12 inches long.

Repeat this four times so you have four snakes all approximately the same length.

Now we are going to shape the petals of the shamrock.  To do this I simply take my finger and press down one side of the snake.

Then take a butter knife (using the dull side) and make a indentation on the wide side.  Roll out a VERY very skinny snake from the white cake mixture and insert it into the indentation you just created.  The white snake will virtually disappear when you cut into the cake but will help provide a little extra stability in the petal of your shamrock.

Do this the three of the snakes.  The final green snake will be the base of your shamrock.  Instead of making an indentation, simply press it a little flatter.  You want to create a three dimensional triangle.

Remove cakes from freezer and center a four inch round cookie cutter on the cake.  Press in about a 1/2 inch.

 

Gently dig out a half inch section of the cake and set aside.  Be careful with it as you will be reusing it.

Pick up the green snake that you are using for the stem of your shamrock.  Gently tuck it into the crevice of the cake.

Now take the extra white cake piece that you just removed and cut off (approximately) 1/4 inch from the exterior circumference.

Nestle it back into the cake.

Do this to other side of cake.  You can use any of the three green snake as they should all be the same.

Now place the next green snake around the cake, matching up pointy end to pointy end.  (indentation side, the side that you have filled with the white snake, out) Place the last green snake around the interior.  Place other cake on top and dont press too hard.

Chill for a couple hours. (or overnight)

 

 

To decorate the exterior:

Cover cake in crumb coat and chill for a little bit. (anywhere from 30 minutes to overnight)

Place a frosting tinted green (I used my favorite buttercream recipe, only I used 1/2 cup shortening and 1/2 cup butter) in a pastry bag with a coupler set attached.  Put the #32 tip on.

Starting with the bottom of the shamrock, apply gentle pressure to bag near the bottom of the cake.  Slightly move tip from side to side and create a wider base, then move up.

Do this same thing on the right side, only do it twice.  This helps create the two petal shamrock leaf.

Continue around entire cake.  I also put a large shamrock on top of the cake using the same method.

 

 

FOR THE MINI HEART CAKE:

Use a quarter size of red cake mixture and roll into a snake.  Make your red cake snake about 12 inches long.  Pinch down one side to create the bottom point of the heart.  Using the back of a butter knife, create a slight indentation in the top of the heart.

(Using the white filler snake in the above tutorial is optional, I did not use it on my Mini Rose Cake)

Place round cookie cutter in center of cake.  Press slightly.  Insert red heart snake into cake with the pointy side down.

Place other layer cake on top.  Place crumb coat on cake and decorate as you would like!

 

 

TIPS FOR SUCCESS:

Take your time!

Make sure your cake is very chilled prior to cutting into it.  If your cake is room temperature you might squish the shamrock.

If this is your first ever Surprise Inside cake, you might want to try the mini heart first.  I have made over 100 surprise inside cakes and the Shamrock is the most challenging by far.  I really had to be as precise and as intentional as possible.

Have fun with it!  Its just cake.  Even if it doesnt turn out you can still eat it. :)


 

· 67 Comments

Saint Patrick’s Day Cupcakes {Beer Mugs}

I made these cupcakes last year, but never shared the tutorial for them on my blog.  Since they are so easy and SO fun, I couldnt resist sharing them this year!

 
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Not only are these beer mug St. Patrick’s Day cupcakes fun and easy to do, but they’re actually made with beer, thanks to this fantastic Chocolate Stout Cake recipe from Sweetapolita!

Simply bake the cake according to direction, except put the batter into a cupcake pan. I did not use cupcake liners, but if you choose to, remember to remove them prior to assembling your beer mug.

Start off by getting a fist-full portion of green fondant.

Roll out your fondant on a clean working surface. If you need to, sprinkle cornstarch to keep the fondant from sticking.

Roll fondant to about 1/8 inch to 1/4 inch thickness, then cut into strips. The strip size will vary, depending on the height and width of your cupcake.

Now you want to add the mugs “panels” .  Just cut out mini portions of fondant and, using a tiny amount of water as “glue,’ adhere the strips to what will become the side of the mug.

 

Take your fondant strip and wrap it around your cupcake. Overlap the fondant by about 1/2 inch, and adhere edges with frosting or water.

Next you can add the handle! Just take your green fondant and roll out a “snake,” or long rounded strip. Form it into the handle shape and set out to dry. Since I was in a hurry to make these, I put the handles into my oven at 170 degrees for 15-20 minutes. This dried them out enough for them to retain their shape.

Using a small amount of frosting, I attached the handle to the side of the fondant mug.

To create the beer foam, just put your frosting into a sealable plastic bag and cut off one corner to make a hole. You want a fairly large opening — about 1/4 to 1/2 inch across.

Apply pressure to the bag and pipe out billows of frosting.   For an extra touch, let some drip down over the side. This technique is extremely forgiving, so have fun with it!

Be sure to let me know if you make them.  I would love to see!

· 74 Comments

Lilac Cake Tutorial

Kinda. I wasn't planning on doing a tutorial, but had a few requests so figured why not. But… the tutorial is actually on a cupcake.  I hope this will be enough information for you wonderful bakers to translate it into any application that works best for you! Now.  For the [...] Read more »

· 95 Comments

Ruffle Cake Tutorial

Since I threw a bunch of ruffles on my Ultimate Dessert Cake and then teased ya that I had already done a tutorial I figured I better show it to ya! So I made the "tutorial" ruffle cake in blue.  Turquoise more like it.  But next time, it will for [...] Read more »

· 53 Comments