I really need to preface this tutorial with… I am sorry. I am sure there are easier ways to do a Vertical Layer Cake.
But I was being a brat for my birthday.
I wanted real cake, and not sponge cake.
I wanted two different flavors. (that might be a pregnancy thing)
I wanted massive amounts of frosting.(that might be a pregnancy thing too)
I love making Surprise Inside Cakes.
Hence, I bucked every traditional mold I had seen for a vertical layer cake and made my own.
Sorry.
The second time making the cake I was surprised by how quickly everything went. Its amazing how much smoother life is with a plan.
Huh. I gotta remember that.
Anywho… I made two cakes. One red velvet and one white cake. I made them in 8in pans and used these methods for creating a level cake.
Here is an important step… IMMEDIATELY out of the oven, like say within five minutes at most, I removed the cakes from their pans and cut of the top dome of both 8in cakes.
I then placed the cut parts together. (It should look like a two layer cake here, except without frosting) Then put it in the freezer for no less then five hours.
The reason I do this is:
1. I want the height of a two layer cake. (four or five inches)
2. I do not want a frosting seam.
3. This helps to meld the layers together so they appear one complete layer.
If you have a 5in deep cake pan and can successfully bake a 5in cake then just do that! (lots easier BTW)
Now! Once the cakes have firmed up nicely (after a good five hours, but give it six if you can!) you can remove them from the freezer.
We will begin to cut out our layers!
I simply used a cardboard cake round as my guide. I traced out three evenly (ha! I am so not a perfectionist, so bear with me) spaced concentric circles.
I am now going to cut off the outside circle.
Place the template back on the cake. Now I need to carve around that circle! Its important to try and get your knife at a 90 degree angle… you want a very straight up and down cut.
Follow the template as close as you can. A sharp knife here is a great idea!!
You are going to do this with BOTH cakes.
Now I cut off another circle and started the process again.
Do this to both cakes.
Then cut off another circle so you are left with the center portion. (FYI, if you want to do another circle, therefore making your center smaller, you certainly can!)
You are now left with two cakes that have concentric circles cut in each.
The next step might go against everything you know about cake… but just do it anyway.
Wow that was bossy.
Take a nice big sharp knife and cut from the OUTSIDE of the center circle through the cake.
You are going to gently separate the layers into individual sections. This is why it is SO important to have a very chilled if not frozen cake!
Choose which centeryou want to start with. (I choose the white cake)
Take the next larger layer of the other cake and place it around the center.
Keep doing this… alternating the layers… until you have a complete cake assembled again!
And there you go! Easy right?
Now… were you worried about the layers not staying together? I fixed that with three easy steps.
1. Pour a simple syrup over the re-assembled cakes. (not too much!!)
2. Place a wax paper “belt” around the cake and bind it together with a cord or towel scrap.
3. Place it back in the freezer for a bit!
A couple hours before you are ready to decorate, place the cakes in the fridge so they can “thaw” without sweating.
(I wouldnt recommend decorating a frozen cake.)
Now… please forgive me but I didn’t decorate the outside with the roses.
I just did a smooth layer of frosting then wrote out a romantic quote I found from Shakespeare.
Its nothing fancy, but it was easy. You weren’t here for the outside right?
“When I saw you I fell in love, and you smiled because you knew.”
And there are the vertical layers!
If you make this cake please let me know, I would love to see! And of course, love to know if you came up with an easier way. 
I just recently made a vertical layer cake and actually baked the cake in two jelly roll pans so it was flat. Divided it into 4 strips each and rolled the cake together like a jelly roll end to end. Your way looks like it would probably produce a much nicer finished product.
I have a wilton pan for a checkerboard cake, it is for a three layer cake and you alternate colors. If you simply put the colors the same in each pan you would come out with this product instead of alternating colors for the checkerboard. I would eliminate all the cutting and freezing as the separator for the colors comes with the pans!
That seems like a lot less work!!!!
But the checkerboard cakes are only square, aren’t they? Not round?
My checker board pans are round.
Stunning cake. I’ll have to give this a try sometime.
That is so cool!!! You are just so freakin creative!
Not only is this cake amazing and beautiful with the roses or with the quote… this cake also makes two cakes so you can do both
I can’t wait to try it!
Oh my gosh!!!!!!!!!! Genius!!!!!!!!!!!!!!!!
Amazing!! Thank you for sharing!!
Beautiful as always!!!
Girl….I know you just showed how to make this….but I STILL know I couldn’t do it. That is a feat of engineering right there. I use this word all the time to describe your sweets, but it doesn’t make it any less true…..amazing!
That is awesome. I should tackle one … just for the fun of it. And that quote totally made me go “ahhh” … outloud. What can I say?, I am a hopeless romantic.
Great job on the cake tutorial … not go take a nap!
Wow! I just keep thinking, how is she going to top this one? With. Every. Cake. You. Make.
You are so talented. And creative. And inspiring. Love, love, love it!
You. Are. Amazing.
I hope you have a wonderful Valentines Day with your sweetie.
I would have never thought of such a thing!! The way your brain works truly blows my mind.
WOWEEE! I am toying with the idea of giving this a try. You are super talented and creative!! Thanks for sharing your knowledge with us.
Wow!!! I have been trying to figure out how you did that since you first posted the cake. Thank you so much for the tutorial. Just amazing!
Amazing! I have been wondering how you pulled off the vertical stripes in your cake. I actually think this cake is pretty, too… Love the smooth outside and quote!
Amanda, you never cease to amaze me! I just love this cake!!
I’m soooo glad you posted this tutorial! Now I can stop wracking my brain trying to figure out how you made this cake!! Thanks:) It’s awesome!
AMAZING!!! Love this Amanda – you really make cake decorating seem do able. I think I could attempt this. If I was pregnant there is no way I could keep from diving my head into a cake like this. xo
LOVE this! Thanks for sharing!
This cake speaks “special” in so many ways. Will definitely be made and offered with love in our home. Thank you!
Mil Gracias!!
FABULOSO!!!
Gracias por compartir.
I can’t wait to try it – thanks so much for sharing!
You are truly unbelieveable! Great job!
WOW! You are amazing, absolutely gorgeous! Where did you come up with this idea from in the first place? So glad you did the tutorial b/c I was having a hard time visualizing how this all worked out from your original rose cake pictures! Hope you had a great birthday!
Truly amazing, as usual! Great tutorial with all the pictures.
This would be one of those baking projects I think I’d just have to pay someone to make for me! Seriously, someone needs to start paying you for these amazing creative caking skills! How do you come up with these beautiful ideas? I’m just glad I can tell people, “Yes, I ‘know’ i am baker!”
Absolutely amazing! Your talent never ceases to amaze me. I so want to try this…and I can just see pieces of cake falling every which way.
Thank you so very much for sharing! It really is a knockout…
Again, genius. Seriously, we’re getting together. To make this cake. Only I have a few plans for it. I can come there. You can come here. Maybe I’ll even bring you a mixer.
This is the epitome of showing your love through the effort you put into your food…
LOVE it, so pretty. I’m not sure I’d attempt vertical layers yet
but I made a cake the other day and as I decorated it, I thought of you and how you used red velvet crumbs last year on your heart cake and well…I made a cake 
I made a cake 
LOL It’s been a while, and I made a small three tier cake, the post should be up in a few days….not sure I want to critic my photos yet, but I sure had fun. I love all you beautiful work!
This looks great! I can’t wait to get an opportunity to try this out!
[And just a heads up, I think that's actually a Arrigo Boito quote, not Shakespeare...]
Thank you for doing a tutorial!….and I love the simple decorating.
Wow! That is awesome!!!
WOW. This cake is absolutely STUNNING. Thank you so VERY VERY much for making a tutorial and SHARING it. WOW.
wow……love it!
i say what!!!!??!?!? AWESOMENESS MY DEAR AWESOMENESS!
clever. your cakes are quite flexible…methinks they’re more flexible than me!
thanks for the how-to, and here’s hoping i can summon the nerve to try it!
Amazing thank you so much for this tutorial love it
amazing!! Thank you so much!
This looks so cool!!! I wonder if I can talk Kiara into doing this instead of a heart.
Thank you for another fantastic tutorial!
Wow! As usual, blown away by your talent Amanda!
You’ve made a gorgeous-looking cake and an easy to follow tutorial… I’m showing this one to the kids tomorrow too!
Brilliant!! I love your cakes.
The step by step pictures are really helpful, it totally makes sense now that I see it explained visually like that.
You are awesome !!! The cake looks cool :O)
Thancks for sharing.
I will try this out soon
jijiji Manda you are the best :O)
Incredible!
I am totally going to step out of my comfort zone and try this Amanda! So happy you were kind enough to post this tutorial! I am so excited! Oh, now I’m going to need a pretty cake stand!
Awesome! I’m so going to make this for Valentine’s day! Yay!
LOVE this! Thanks for sharing!
LOVE this! Thanks for sharing!
LOVE this! Thanks for sharing!
LOVE this! Thanks for sharing!
Gorgeous! Thanks for the tutorial. I am definitely a visual learner, so the photos are really appreciated. You make it look so easy – thanks for always sharing your talents!
Your a great teacher for me. I love this tutorial. You make it look so easy. Thank you.
Thanks you for showing step-by-step photos, so that even I can understand:) Love the bright red cake, your smooth frosting and the lovely quote! What a romantic cake:)
This is lovely! Reading your tutorial I realized you could probably do the same thing using the pans for the checkerboard cake. Instead of having one cake layer separate colours from other two, all three cake layers will be the same pattern. You could probably do w/o a special pan by have cardboard wrapped in foil being the separators. Actually this might better in that you can have as many vertical strips as you want.
Of course it may not be as even and pretty as your cake! But if you bake one large cake with separators instead of 3 cakes and stacking it might be okay. Another caveat is that the cakes would have to be at least same consitency (but diff flavours colours if you wish) so it bakes at the same rate.
My mini thought for the day! i haven’t tried any of these, just theory at the moment.
Cheers Amanda,
Been waiting on this!!! Couldn’t stand the wait! I made a typical jelly roll fashion cake, with regular cake, was cool, but not as great as this!! I will try! and hopefully not be too much of a failure so I can share!
Thanks for sharing your awesome ideas!
WOOOOW LOVELY N KINDA DO-ABLE
but i wanted to ask is there any frosting between the layers???
My question as well. Personally I think it would be hard to put some frosting between the layers as then the next layer wouldn´t fit…. I have seen a similar cake with frosting between layers but those layers were cut from a flat cake. Then it was easy to adjust their length.
Brilliant! Can’t wait to try it.
This is so simple! Honestly I don’t think there could be an easier way to do this. I may have to try this someday.
You know I’m gonna have to try this one!
You’re awwwwesome – thank you so much for your awesome ideas, and then going ahead and sharing how to recreate them!
Love ya!
Thanks for the heads up Journeyfromself.wordpress.com! I got the quote from herehttp://www.love-poems.me.uk/valentines-day-quotes-shakespeare.htm. It is the last one listed. I am sorry if I got it from a flawed source!
I’ve pretty much been waiting for this tutorial all week. How are you so brilliant? Amazing. Thank you so much!
http://www.aweekfromthursday.wordpress.com
You never cease to impress
Thanks for the tutorial, making this cake looks like fun!
Aah! So this is how the vertical layering is done.. cool! never would have thought it – just keep pondering how you did that in your earlier posts!
Thanks for the info! Looks beautiful and the quote idea is great and elegant! 
x G
http://lookwhoswearing.blogspot.com/
I had an idea that this was how you did your vertical layers, glad I figured it out!
)
I guess the only downside (if there ever is a downside to cake) is that you end up with 2 rather large cakes. Not a problem if you’re feeding lots of people, but a slight problem if you’re not. (I can’t be trusted with cake, I will always find an excuse to have another slice
That said, I think I’d definitely do this if I was going to be feeding a lot of mouths and wanted the wow-factor
I absolutely love the simple but elegant way you decorated the cake. What a lovely idea to put a simple quote around the side. Beautiful!
You have got to be one of the most creative and ingenious cake bakers ever. Your tutorial is wonderful and certainly helps get my head around what I often ask myself when reading your blog… *How does she do that!*
You make me CRAZY! You are so patient! Both kids birthday’s are this weekend – with a party to boot! Do I have the patience to do this???? I am now obsessed! Fantastic tutorial! You rock!
I have never done anything like this- but you made it seam possible
thanks for the tutorial!
I now know that I am not Nancy Drew, the mystery is solved. I adore this vertical cake. I had thought about using the checker board cake idea, still not a bad one(maybe ) What about making the cakes in a spring form pan? That way you could eliminate one step, and be quaranteed that the layers would come out less damaged.Would brushing between the layers with the simple syrup be better than pouring on top? I have also had very good luck with frosting a frozen cake. It was easier, and very fresh tasting. Why is this wrong ? Amanda, I am new to you site,I find everything about it perfection. Your ideas, skill, and generosity about sharing is a wonderful thing to observe. Many thanks.
Thanks for sharing your tips and tricks!
Love the tutorial, love the cake, love the quote. Love you!
A M A N D A …you are T O O M U C H !!
K U D O S !!
B R A V O !!
this is such a great tutorial…i will need to re-read this several times…
you truly are inspirational & help me to strive for a new level of baking!
I LOVE IT SO MUCH!!! Thank you for posting this tutorial. I am going to attempt this this week!!!
I gave much thought as to how I would write to you to express my wonder and amazement. Those two words seemed somewhat inadequate. I think perhaps like the prose for the cake, you too will read this and just smile because you know….how wonderful it is and that you have taken great care to share it with us so that we might replicate it and make our loved ones “Smile” also.
I was thinking the checkerboard cake pans also. Looks like it would work. I would love to try this one day.
Everything you do is just lovely.
Amanda, I do want to hear about the outside of this cake. I love how you decorate it. The frosting looks like it’s fondant. Is it? Also your writing looks so good.
Oh Lordy! Thank you! In my mind I pictured this much more difficult!
This is gorgeous! I have a quick question and it’s about the smooth white icing on the outside. A friend of mine’s father made the best red velvet cake I’ve ever had and one of the secrets was to this smooth white icing. Is yours made from milk? Is it silky smooth? I guess what I’m really asking is what your recipe is. I’m going to stare at the photo of the cake some more.
That is actually my favorite Shakespeare quote!
hardly anyone knows it! I may try this cake for stress relief this weekend! Thank you so much for taking the time to share.
No worries, no worries! I was just wondering what play it was from and finding Arrigo Boito sited as the author.
Beautiful!! You made that totally do-able. Now I can’t wait to stump my children.
Awesome! Thank you for sharing! One question how much is too much of the simple syrup?..I don’t have a sense about how much to use.
Thank you
Can you help with any hints on how to do the writing on the side? I feel like if I tried this, it would run down the side and look horrible!!!! HELP!! LOL
When I first saw your vertical cake I thought immediately of the checkerboard method but without swapping the different coloured layers. I have the checkerboard step by step on my blog, I use large cookie cutters to make rings (no separate set of pans required) http://cakesandbakesni.wordpress.com/2010/08/03/step-by-step-checkerboard-cake/
It would be pretty simple to just keep the same colours on top of each other and avoid having to make a template or cut into the rings.
I definitely want to give this a go as it’s such a beautiful effect and I’m in awe of your rose piping so might try that too, although my piping skills are very lacking!
Thanks for sharing your tricks.
I will certainly tried to do this vertical layer cake, cause I loved it.
When I do I’ll tell.
Kissses
Hélia
My friend and I are LOVING the rose covered stripey cake. But your birthday cake was pink and chocolate–what, pray tell, did you make for your birthday version?
That is gorgeous! Lots of work but worth the effort. Happy belated birthday Amanda!
First I want to say that you are very creative. I love how clean the lines look. I also thought of the checkerboard cake when I saw this for the first time. Another suggestion could be instead of making a template or using large cookie cutters (like one of the comments mentioned) you could just use the rings that come in the checkerboard cake pan package as your cutters. Keep up the great work. Happy baking!
I “wondered” if that is how you did this cake!!! I was particularly stumped on how you did this without frosting between each layer. GREAT idea!
Thank you SO much for sharing.
Patti
That is just amazing! I’m gonna have to try that! Fascinating how the two layers of cake melded together like they were one cake that had been baked in a 5 inch pan.
How cool would that be for candy cane themed Christmas cake?!
Thank you, Amanda.
I have just picked myself up from the floor, still stunned by this cake. Have been wondering since you posted the first one how on earth you did it and now I know. Baking will never be the same. LOL Thank you for this!
Very exciting baking! I have to confess that it is a bit beyond me…..for now.
I can’t wait to make this cake! And I am going out tomorrow to buy a 1M tip to try my hand at decorating it with roses. THANKK YOU for the inspiration.
I hope you will seriously consider writing a book. You have a great talent and I love your creative ideas!
Hi Amanda I love your cake tutorial ^_^
Have a good day!
Sonia
That looks absolutly beautiful! Also this is my new favorit blog (shhh dont tell the others) I am new to baking and LOVE to make pies! I am branching out and trying some cakes now too. Thank you for all your posts I am so happy I found a sight that gives great “How To’s” and such beautiful work!
~Burns
Thank you for sharing this. I can’t wait to try it.
This is a visual masterpiece! And it looks super delish too.
So beautiful!!!
Wow, I seriously can’t wait to try this Amy!
Anything worth having is worth a little work right?!
I love the simplicity of the outside of the cake, AND I adore the quote you chose. <3
i just had to let you know how excited i am to attempt this cake for valentine’s day this weekend. i am a big fan of all of you work. you are my idol.
Ooh yay! Haha I tumblr’d your original cake and my friends kept asking me how it was done and I guessed that it was cut in rings
Never would have thought of freezing it though – I want to try this now!!
That is so cool, bookmarked, stumbled and pinned!
You seem to always out do the your last baking creation. I ♥ this cake. I’m sure that it was thoroughly enjoyed by all. Keep the post as well as tutorials coming. I am going to challenge myself this year in attempting to recreate some of your amazing confections. Key word here is “attempting”. (-: Nothing like sweet baking challenges. Thanks for sharing!
Amanda, you are seriously the smartest baker I know. Even when you were halfway through your explanation I couldn’t figure out where you were going with it…this is genius!
What a great tutorial, Amanda. I think I’ll leave the pretty cake making up to you, but if you need any eaters, I’m all for that!
This is gorgeous! And it’s not bratty to have exactly what you want for your birthday!! It doesn’t seem too difficult, really. I haven’t seen any other vertical layer tutorials to compare it to, but this seems very straightforward. Can’t wait to try it!
Beautiful! I’m going to bake this on Sunday and bring to work for Valentine’s Day on Monday! Hope it turns out 1/2 as good as yours
Awesome, great work. Thanks a lot!
I just made this cake! I used your recipes for white and chocolate cake. Ended up with an extra 9-inch chocolate cake, but that’s another story. The main problem was that the two layers that were supposed to stick together, didn’t exactly do that, especially the chocolate cake. I assembled the cakes a few minutes ago and froze them until tomorrow morning and then I’ll decide if I want to keep the outmost layer. If not, I’ll just have two smaller, but beautiful cakes. I just want it to look perfect, lol.
Love this idea!! I have to try it. Have you ever posted about how you get your buttercream so incredibly smooth? That’s the tutorial I need. I LOVE me some buttercream, but it always looks like my 5 year old frosted the cake when I get done! I can do a pretty good job of decorating a cake with fondant, but me and buttercream do not get along!
You are so talented and creative! And I love how detailed your tutorials are. Can’t thank you enough for sharing this amazing technique!!
I made it!! it’s a little lopsided (my tiny NYC oven is apparently not level in the slightest) but it was super easy – thank you for the inspiration!!
I’m trying this tomorrow! Where should I send pictures if it’s successful?
You could totally do this in rainbow! love it!
Absolutely gorgeous. I can’t wait for my husband to come back so I’ll have someone to make this for!
You make it look so easy!
So much work, but so, so gorgeous. Thanks for telling us the secret!
I wonder if someone could make a circular (press) slicer…bear with me.
It would be the size (dimensions) of the cake, deep enough to cut through two layers. Just like your templet, but with blades that go down through the layers. Take away the need for precise cutting with a knife. Just an idea……
This is so beautiful. Have you ever made a checker-board cake? My Grandmother made them for me when I was a child.
Thank you for sharing this with us.
that is one cool cake!! i love your handwriting and i love your tutorials. keep it up!
Love it! Love it so much that I made it this weekend with chocolate and strawberry cake!
Oh wow, your photos are stunning. I love the idea of the piped rings! My friend said that he was going to propose to me… with an onion ring.
Made this last night! Turned out super-fab! My kiddos were upset that I had baked and delivered two cakes over the weekend that were not for them to eat, so I made your verticle layers cake for our family! I topped it with the roses in a pale, antique pink and left the sides smooth and white (using IMBC). I only did one, 3 inch layer or each flavor as I only had my little family to feed. Also, I cut and reassembled the cakes unfrozen and felt that they held up nice. One cake was even still a tad warm when I pulled the rings apart. I find that if you defrost a frozen cake and leave the plastic wrap on the entire time, once it’s fully defrosted the sweating issue is not a problem. I always defrost on the counter top!
Talk about amazing! My layers were chocolate (I’m a bit of a chocoholic) and pink vanilla cake.
Used your method and it worked like a dream! Thanks so much!
I tried this cake yesterday and it came out great. Your steps were so nicely done, made it super easy to follow. Thank you!
Saw this recipe on aol 2/15/11
Making this! At least I will be next week for a wedding shower I’m throwing. Two cakes with the roses (one pink, one green – the wedding colors). I’m looking forward to ‘wow’-ing people with another one of your awesome cakes! I’ll definitely at least blog pics =o)
Oooohhhh … that’s incredible! My friend loves your blog and now I know why. I’ll be back for more. Thanks for sharing!
Amazingly beautiful! wow so creative love it and love your blog
I really have to stop checking out your site. It costs me lots of money and hours of frustration
Your work is absolutely fantastic! I was going to try the rose cake this weekend but now I’m considering this layer cake. I wonder if I should just combine the two.
You are a star!
Thanks!
Mechelle
Very Cool! So talented
there’s actually a cake pan I found at Michaels that allows you to bake the layers together. if you do multiple layers of the vertical layer cake you get this really cool checker board pattern when you cut into it.
I made this cake last weekend! I used a chocolate cake and a vanilla cake, and chocolate buttercream. I sorta hate sweet things (I know!) so I just added lots of chocolate powder to the buttercream until it was the same colour as the chocolate cake, then used that between each ring of cake to stick it together instead of the syrup. Also I didn’t freeze my cakes, it was difficult but still worked fine! I then just covered it in more chocolate buttercream, put it in the fridge, did another layer, and then melted some chocolate and put it in a disposable piping bag, then piped a squiggly flower pattern on top!
I keep finding your site on foodgawker. Your recipes and pictures and everything are gorgeous! One little thing though, that quote is not actually Shakespeare though it is often attributed to him. It is actually by Arrigo Boito.
Cheers! I can’t wait to see what you come up with next.
Beautiful! Wonderful job!
I was just thinking you could do a checkerboard really easily with this method, by swapping the layers before the first freeze. (white on bottom, red on top, and vice versa) Better than buying the specialty pans.
I made this cake this past weekend for an ‘Alter Ego’ party! Mine turned out to be a ‘Vertical checkered’ cake, but it was a fun process! Thanks so much for all your inspiration!
http://eatitupwithus.blogspot.com/2011/02/coming-soon.html
This is AMAZING! Thanks for being a sweetie and sharing how you made this vertical cake. It is awesome. I cannot wait to make one.
loved this! made it for an Alter Ego party last week, and it was a hit! I did accidentally make it into a checker-cake (which i see results from not aligning the layers properly!). Can’t wait to try another one of your cakes! thanks, we are always your fans
Thanks for such a great tutorial! I LOVE your blog and am amazed at your creativity and ability to make my mouth water just from looking at your pictures! I made this cake and while my decorating skills need some major improvement and mine didn’t turn out nearly as pretty as yours, I’m happy with the results!
http://twinmommas.blogspot.com/2011/02/birthday-and-valentines-day-cakes.html
Thanks again
I’m trying it today. Hope it goes well.
Thanks for sharing yourself with us.
Love this! The only thing I might consider adding would be frosting between each layer. I like a little cake with my frosting – aka just eat the frosting kind of girl.
next cake will be done your way
)
My granddaughter will be soo happy and I CAN make her wedding cake thank you so much
I’m a new follower of your blog (found it via Bakingdom’s blog on the vertical layers). I made a vertical layer cake with the 1M roses this weekend for my cake decorating class. It was a huge hit and it was so easy. I couldn’t get my circle template to cooperate so I just winged it with they layers and they still came out ok. Next time I’ll get more technical with it. LOVE this idea!! Thanks for sharing!
Can I just say that I love your site! You are a true inspiration! I’ve thought about doing vertical layers before when I saw a post by Brittany
She uses large circle cookie cutters to separate the cake layers/flavors/colors.
Any who! I love the cake both times around! I’m totally using your roses for a wedding cake I’m making this summer!
Thanks!
Megan
Hi!! I have to admit this cake looked so complicated but it is awesome!! Can I do this cake with some box cake mix? Or the recipe is just only for this kind of cake?
I can´t wait to make it!! Thank you a lot for share this.
Regards from Guatemala, C.A.
Gaby
Love this… :0)
good gravy, you are awesome! found your blog through pw, instant fave! thanks for the inspiration, i will have to try this slightly terrifying vertical layer cake thing. it’s gorgeous!
You are completely nuts but this is absolutely extraordinary. Also you make it seem peculiarly easy. I am astounded. Keep going!
Fantastic cake. It’s a marvel. Now I want to try this for my one birthday.
Something to think about – using a somewhat thick crumb coat, then coating it in fondant. Pourable fondant. *mmm…* Or, heck, using the coating you did for that chocolate cake you did (the one with the cordial cherries in the middle).
I tried to make this cake and blogged about it, http://somegoodlookincookin.blogspot.com/2011/03/vertical-layer-cake-fail.html
Your directions were easy, I’m just not as skilled as you.
Amazing cake, you’re so creative. Would love to try this someday.
Simply amazing!
Carmen
I came across your website and everything on it is simply stunning! I could only hope to be able to AT LEAST copy the things you make one day!!
This cake must have taken such skill and creativity to make, and I would like to share with you a cake pan that my mother has that does this same thing, but without the cutting and engineering! My mother and I use it to make Checkerboard Cake (we use 2 of the pans, one for each layer of the cake)…I’m not sure if you are familiar with this type of cake, but in the picture you can see the type of cake it produces and on the right side of the picture it shows the tool you pop into your standard circle pan to make the magic happen.
Here is a link to what I’m talking about:
http://cn1.kaboodle.com/hi/img/2/0/0/41/1/AAAAAgGc0c4AAAAAAEETsQ.jpg?v=1176617294000
You simply put the tool into the pan and in the different circles alternate the batter! I’m quite new at baking so I’m not 100% sure if this is the same effect you were looking for, but the picture of all the cut pieces together from your post seems to be identical to the Checkerboard Cakes me and my mother make!
-Peace & Light (:
This tutorial is amazing! I WILL try this soon – as soon as I can at least. I’m kind of ridiculous jealous of your talent. (that’s normal right?)
Like Yosha, I’d use the checkerboard cake pans and just make the rings in each pan match. That way you could have up to a 3 layer vertical striped cake.
Beautiful! Will have to try this one…Soon!
XoXoXo
Joy
I made this cake for my son’s birthday and wanted to tell you how helpful your tutorial is. I referred back to the photos countless times and followed your directions to a T. I was very pleased with the results and loved the way it looked and tasted!
After you cut out the stripes and alternate the colors, don’t you have enough for a second cake?with the strips you moved out to put the other color in. If so, you could always do a two layer cake with alternating colors couldn’t you?
You are my hero for making this look so easy. I made the vertical layers and covered them with your roses, and ran into some funny antics. It all worked, and was so impressive, but might have been over my patience level.
You can read my antics here: http://bit.ly/eIjZCT
I tried this for the first time this weekend and even with my husband helping me, still had a hard time. I don’t know how you do it but YOU ROCK! I will attempt this a few more times to see if I can improve on it, but I don’t know if I have the patience to get it as perfect as you did. Thanks for sharing the tutorial, this was a great experiment!
oh my, what a wonderful idea, thanks for sharing the tutorial. I must really try this soon
this is so awesome, thank you. I can’t wait to try this.
One word: genius!
Do you think something other than a simple syrup could be used? Something like a tres leche milk mix (but obviously not as “soaked”) or wil that freeze funny?
Hi! Thanks for sharing your creative recipe! I made this cake for my Stepmom on Mother’s day. I attempted to do the roses too, but I didn’t have the same tip as you. I ended up doing my own version of roses.
) This was my first attempt at decorating a cake, and it was a lot of fun! Here’s a public link to see some pictures if you want.
So will one cake recipe make two 8″ cakes to stwck ontop of one another or do I need to make two batches of red velvet and two batches of white cake?
I’m late seeing this, but wow, it’s lovely!
I am making two of these this week and I am so excited to see how they turn out. Mine are chocolate and vanilla, so I am going to crumbcoat between the layers with chocolate buttercream to see how that works to keep the layers together. I am so excited to see how these turn out!
http://www.amazon.com/gp/product/B003LR1AAI/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000VLGWU&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=00QBW8MVZFTR25HTSVS6
I tried one of these and it works amazing!
This looks amazing! Iv been looking everywhere for a decent wedding cake. I should just hire you
Im obsessed with red velvet so def going to try this on the weekend and will see if I can do a creeme cheese frosting layer as well. Will keep you posted
This is just gorgeous! I’m going to do this with my friend’s favorite quote.
That cake is awesome. You definitely have more patience when it comes to baking.
Thanks for the great tutorial! I made this for a bachelorette party. It wasn’t as pretty as yours, but it got rave reviews from everyone. I will definitely be trying this again. Also, I added some pixie dust for some sparkle since it was such a girly occasion!
You can see it here: http://thehungryhoustonian.blogspot.com/2011/06/last-night-in-wild.html
Stephanie
Would it work to get one of those checkerboard cake rings and, instead of alternating colors on each layer, make each layer the same. I am going to try this!!!
I am not sure Madicakes… I do not own one of those checkerboard cakes things. But I have heard its an option.
This is gorgeous! I might have to try it. And that is the quote I used for my wedding. It was on the invites and a couple other things. Lovely!
I just made this cake and I love it!
You can see the result on my blog, Sockerrus (means sugar rush in Swedish. Check it out here: http://sockerrus.se/2011/06/16/en-annorlunda-tarta/
Thanks for a brilliant blog! I love it!
/Lisa
The way ive done vertical cakes like this is you take your original cake pan and two pastry bags of the two batters or colors and then cut a wide circle and pipe the the batter in.
Can I have a piece??? There should be a song for “the most beautiful cake in the world”!
I am in awe! So amazing.
I came across your blog,and just have to say wow! and wow! Every time I got to the bottom of a page I couldn’t resist clicking ‘Next’ many.many. times. Love it. alot. I think i made my point.
Hi,
I haven’t been following your blog for long but love everything on it! Your directions and recommendations for recipes are very useful.
I tried doing your vertical layer cake and did some instructions in Icelandic as well, just wanted to share it with you. Not sure how much you will understand, but here it is anyway: http://kokudagbokin.com/2011/05/26/rosarterta-med-lodrettri-lagskiptingu/
Regards,
Eva
Holy cow. Amazing!
Fantastic tip!
Fantastic tip!
This is such a pretty cake!!
You could have used metal cake rings to cut your layers out. then they would be perfectly straight and the same width. GREAT IDEA! Love it!
http://www.anything4restaurants.com/products/1-38-35-cm-deep-cake-rings-126906.html
I’m going to be making this this weekend for my birthday! I can only hope it turns out as great =]
I have one of these and it’s very easy to use.
http://www.google.com/products/catalog?rlz=1T4SNNT_en___KR359&q=checkerboard+cake+pan&um=1&ie=UTF-8&tbm=shop&cid=14228539395101657061&sa=X&ei=e8gTToD5L4bX0QG-1N3wDw&ved=0CEUQ8wIwAA#
This looks really cool and I love the idea of a quote but a simpler way would be to use a cake ring as a cut out then reassembling the two togther
Can you freeze the cakes overnight after they have been re-assembled, or will that dry the cakes out?
http://bakingpleasures.com.au/p8320/checkerboard-cake-pan-set
The checkerboard cake tin…. I think I will buy this, looks easier haha!
You are amazing! I would have never even thought to do this!
This looks AWESOME!!! I think I know what I’ll be bringing to three of the 4th of July parties I’m going to next year!!!! Or maybe Red and Green at Christmas! Black and white for the Indy 500!!!! I’m inspired and for a cynic such as myself, that’s saying something. Thanks for your post!
If you put a white cake as the bottom layer and a red cake as the top layer and then invert evey other ring, you would get a checkered pattern!
Nice job..! But, I will still leave it up to you. I am better at eating it than decorating it….
Fabulous cake!!!
Also, the quote is actually often misquoted as Shakespeare but is actually by Arrigo Boito
I cannot wait to make this.
I apologize in advance for the novice question, but I have never used simple syrup before. How much should I pour over the reassembled cakes and do I simply pour it over them?
Thanks and I’m so excited to try this!!!
What do you think about putting the two cakes on top of each other? Layered horizontally after vertically layering them? Could it work with a layer of frosting between the two vertically layered cakes? Let me know what you think ASAP.
I am making this cake tomorrow evening and would love to get your input. Thanks so much for your creativity and inspiration!
I believe you can buy ring molds to insert into a baking pan (since you ask if there is an easier way).
I have my first cake in the oven. I am so excited to make this. I am sending one to my husbands job tomorrow and I am making the other to share with my neighbors!! Thank you so much for the tutorial! Your cakes are lovely!
WOW that is amazing but I was wondering how did you get the quote on the side so neat and straight?
Hi there!! I made this cake today in Norway for Father’s Day…it really was easy and so delicious! I chose to make a ‘plain’ vanilla cake and a chocolate cake as well. Decorated in butter cream and marzipan…thank you for such fantastic inspiration and a wonderful blog!!
Here is the link to the actual cake, it is not the Harley, but the mountain scene: http://courtneyscookies.blogspot.com/2011/11/harley-og-elgen-god-farsdag.html
Best,
)
from a Texan in Norway
Wowwwww You are amazing. I was on my way to sleep and I started reading this tutorial. Now Im wide awake in the kitchen trying this out. I loooovvveee the way you did the Roses and the cake. Keep up the GREAT work.
Wow,
This looks so good, seems u had a lot of work !
I just want to as if we can fill in between the layers with any filling? I think that might help sticking of layers too…did u try that before!?
You will get the same effect of the vertical stripes by using the wilton checkerboard cake pan and not alternating the layers to make the checkerboard. It only comes in a 9 in. pan. But its 10 times easier. Your roses are beautiful. I’m going to try that one.
You`re a genius! Yes, that`s what you are!
Now I need to excuse to make one (two!). If I keep baking like the way I have lately I will be the size of a house in no time!!! :/
Can’t wait to give it a crack!
Wouldnt it be easier and wouldn’t you get the same effect of you used the inserts for a checkerboard cake and just made all layer the same? Rather than one opposite layer?
Well, I do not own the checkerboard cake inserts and I was not aware of them at the time of this tutorial. This method has worked well for me though. If you think the checkerboard inserts would be easier, then by all means, please do that!
Amazing tutorial! I’m going to try this same thing with thinner layers to achieve a checkerboard cake! You’re the only tutorial I can find were someone doesnt use a special set to achieve the cake. Hopefully it works out since its for a birthday. Thanks so much though
thank you for sharing…I cannot wait to try this
made this cake below with ur tutriol
https://www.facebook.com/media/set/?set=a.2036555804136.2118718.1551454194&type=3#!/photo.php?fbid=2167689642400&set=a.2036555804136.2118718.1551454194&type=3&theater
Just wanted to let you know that I did make this cake and it was well received. I took it to a Scout leaders meeting
the ladies love their cake.
I did mine a little differently though. Instead of cutting the circles open, I used the cardboard circle to push it out the bottom. The layers ended up fitting together very snugly once reassembled.
And you were right! the 1M roses are really easy – I had never done them before. And I did totally underestimate the amount of frosting I would need and ended up making another batch halfway through.
It ended up looking rather wedding-y, but it was very pretty and surprisingly easy.
thank you so much for the tutorial and the idea!
Wow this is great. I am not a great baker or even a fair one for that matter. However, I think I might be able to do this. Thanks. I am sure I will have no trouble with the roses as that type of thing is a bit easier. Thak-you sooooo much for this great idea.
I am amazed! Thanks for sharing such a well written tutorial! Just gorgeous!
This is a wonderful idea! I was thinking when I saw the rose tutorial how in the world did she do that…..I’m am dying to try that out hopefully I can find some spare time to make one. I wanted to know how do you get your icing so smooth and to stay in place?
This is amazing, thank you SO much for the tutorial!!!! I love the white frosting with the quote around the cake! I am going to try to summon the courage to attempt this… & I just love your blog! Thank you!
Beautiful cake and amazing work! Try using a checkerboard cake form…what you did turned out great, but seems like a lot of work. A checkerboard cake form will give you the same results, and it’s really easy to use
I would love to know how you got that icing so amazingly smooth!! What kind is it?? I just love following your blog, you are so amazing!! Some days I am just stunned!!
Все гениальное просто.
This is stunning! One of the most beautiful cakes I have ever seen. Would love to try this some day when I get the courage. Could you recommend a link to the appropriate buttercream frosting that works with this cake?
I am trying this tonight with dark chocolate and red velvet . I am decorating with the roses as well. This is a test run for my wedding cake. I am so excited and hope that it turns out well.
I think you’re amazing!!!!!!!!
God bless u
amaZing
Hi this cake is so amazing as is your roses cake!! i love the frosting and quote effect. May i please know what frosing u used and how u got the quote onto the side of the cake?? as i am sure u didn’t pipe straight on??
i decorated a birthday cake using your rose tutorial and got many many compliments! i did say i got it from u. Thankyou very much!!
I have said this before and I am telling this again, I aspire to become a baker like you. Period.
i like that there ISN’T frosting between layers!
Very cool. I’m wondering if you could get the same effect by using the cake pan set that people use to create checkerboard cakes – and just making all three layers the same color sequence rather than alternating them for each layer. If you aren’t familiar with those pans, you can see them here: http://www.sears.com/shc/s/p_10153_12605_SPM3202620301P?sid=IDx20110310x00001i&srccode=cii_17588969&cpncode=30-52860231-2.
It seems like it would work! I have seen those pans lately, but do not own one so cannot attest to its functionality. But good luck if you do decide to try!
I love this cake! I am making this for a couple whose anniversary it is in June. She wanted something different… And this id different and beautiful! I was wondering what frosting you made for this cake. It is so smooth looking! As for not frosting each layer and using the simple suyrup is an awesome idea for a not so sweet cake!
How hard would it be to just fill with cream in between the redvelvet ke circle layers? And would you recomend it?
It would be pretty tricky. Plus I cannot account for the stability of the cake. Let me know if you try it!
What a fun take on a traditional layer cake!! Thank you so much for the tutorial! I really appreciate all the pictures. I am actually in the middle of making this cake, and would like to know if you have a trick for getting the second hot/warm/fragile layer onto the first one without it either breaking or being off-kilter?
I make a checkered cake which is made the same way except you alternate layer when restacking them. I use round cookie cutters to do mine. That way I don’t have to worry about getting the angles perfect. Before I used that I used a round glass bowl and a round drinking glass.
I tried this today… The white cake baked well, apart from the fact that it wasn’t white(?). The red velvet… Um… I followed the recipe exactly. When I started to put it in the oven, in looked very drippy… I shoved it in the oven anyway. As I said the white cake baked well. As I took the red velvet out the oven, it looked fine, and had a few, small circular spots(?). I let them cool, then put them in the freezer.
SIX HOURS LATER…
I began cutting the white cake. I cut the red velvet cake… DISASTER! The cake crumbled in half! I kept on cutting the cake, and it turned out wonderfully broken. Each piece had at least 2 cracks in it! I assembled one cake with white butter-cream, and the other one with lemon syrup. My siblings and I ate the cake anyway. My siblings don’t really care what the cake looks like, as long as it’s delicious! The vertical layers looked beautiful anyway…
Thanks for making a great cake idea! My sister was actually asking how I made it!
I have a great butter-cream recipe.
Here it is
50g butter
1 cup icing sugar
Milk
Few drops of food coloring (optional)
Method:
1. Make the butter a litter soft by melting it in the microwave.
2. Add the icing sugar to the butter and mix until smooth. It it isn’t smooth, add a few tablespoons of milk.
3. Add icing sugar and milk until it is the right consistancy and the pale, creamy white.
4. Mix in a few drops if food coloring, if you like.
You are extremely talented ! Mad respect for you and your wonderful creations! You have been a big inspiration for me. Thank you. Keep up the beautiful work!
This genius btw (:
This looks amazing, and I have been waiting for a chance to try it out for a long time. I finally have a chance to do it, my boyfriend and I share a birthday next week and I plan to make it with red and blue velvet cakes, and decorate it with Super Mario Bros. frosting art. However, I’ve got a few questions about frozen cake. I am pressed for time this week, and I was hoping to make the cakes ahead of time and freeze them until I am ready to decorate, just before I leave. How long can I freeze cake before it starts to get weird? Are there any structural or flavor implications I should be worried about? Also, I have to travel with the cake, about 240 miles, do you think it will stand up to the drive without the layers separating? is the simple syrup enough to hold it together? Just wondering if anyone has any insight on these things! I can’t wait to try this out, either way! I just love how it looks!
Do you think this would work/ would the layers stick together properly if (instead of the simple syrup on top) there were a teensy bit of frosting between each circular layer?
I’m not sure. When I make this, I assembled one with butter-cream on the layers and then on the rest of the cake. It stuck together well, but when I cut it, it felt. I’m sorry, this didn’t really answer your question.
I was here at first to find out about the layers. But then I fell in love with the decoration that you made for the cake. will you kindly teach me how. I like it because it’s very simple yet attractive. I’m just a beginner baker he =)
Compliments!!!!!!This cake is amazing and wonderful!!
Compliments!!!! This cake is amazing and wonderful!!!!
lo voy hacer se ve rikisimo gracias por poner como se va haciendo las fotos yo andaba buscando como hacer un pastel diferente luego les aviso como quedo….
That looks amazing. I am going to try and make it for my husband’s work.
I have a question: when you first put the cakes in the freezer did you wrap them?
I am thinking about attempting this for my daughter’s birthday on Saturday. Do you just pour the simple syrup all over the cake? And, have you ever tried a flavored simple syrup like strawberry? What do you think?
WOW! Your are a rockstar! I “evernoted” the image of this rose cake a year ago because it was so pretty. I was on a roll “evernoting” that day (is that even a word??)and did not take the time to visit your site to see how you made the insides. Frankly it hurt my head to think about how it could possibly be done and so I put it aside. Silly me….I am now subscribing to your blog. Love your writing style and of course your cakes!
Hello – beautiful work! Can you do this with a 6 inch cake, or would the layers be too thin to work with?
You certainly could… but it might not be as much of an impact as you would like!
Love how easy you make the vertical cake assembly look so easy. If I wanted to add a layer of cream inside, should I? And at what point should I do it??
May I know if there’s a filling on this cake or is it just plain cake layers???? Thanks.
I have a question about your vertical cake, but, before that I would like to congratulate you on all your amazing ideas!!! I love cakes and decorating.
The question that I have is: can I frost the layers after cutting them? And if you don’t mind me asking one more: all the freezing time won’t make the cake dry?
My daughter is having her 1st communion next week and I would like to make her a special cake. I would love to try this cake but I am wondering if it would be too much cake and dried since there is no filling on it.
I am still having a debate between the vertical cake and the cross cake ( which in reality seems more appropriate), unfortunately, I feel a little too intimated by it, and also wonder if I could put a filling on it.
Wow Wow Wow,
Girl i just have to say; you are the best to view. I went to culinary school. loved that too. You are what learning is about. You make me laugh as i read on to get the info. this is fun. Thank you for posting all your info. You are # 1. Keep us informed and laugh.
Thank you.
Kudos to you! That looks amazing – thank you!!!!
Thank you for the posting! Keep it up – am loving this!!!