How to ice a two layer cake

Even the most demanding pastry chef (I or I may not have two pairs of cooking tweezers, an X-Acto knife, and a protractor in my kitchen drawer) can admit the allure of a The cake has layers that don’t look perfect. Layered desserts are the best of baking: nostalgic, accessible and made with love. If someone offered me the choice of an ideal toast or a homemade cake with almost no slump, I would choose the homemade model every time. Your layer cake looks almost as good as it tastes—especially since it can be the center of a social gathering. Now that you can bake a layered cake, here are six key suggestions for sprucing it up.

1. Stack evenly

Some desserts arch when baked. Stacked desserts with rounded tops mean much less stability and as a result look uneven. Go right down to the eye with your cake layer, then use an extended serrated knife to cut the arch sections. you tend to deceptively minimize that. Instead, slice the pie by a couple of thirds the best way towards the center, then flip the cake 1/4 and slice towards the center again. Repeat until you’ve used all the best on the cake, and finally, shrink using the center method and make the dome. (Helps when you have a turntable — more on the bottom.) Then layer your main cake improperly so that the bottom of the cake faces up. You should now have a great flat cake, with no crumbs. Some people remove the top of the cake. I named them an ideal snack.

2. Spend money on the turntable (reverse type)

I’m not talking about your vinyl. The turntable for making cakes is easy to operate on each vehicle. The heavy cast iron Ateco model is customary in gold, however there are plenty of less expensive variants. Read more: How to Cover a Cake with fondant When you’re using a turntable, you’ll also want to buy inexpensive pieces of cardboard to line the bottom of the cake. That means you’ll be able to support the cake and transfer it to the serving plate (or field) without the risk of the cake cracking or collapsing. A layer of buttercream will “glue” the cake underneath to the cardboard. A folded damp paper towel or piece of tape between the turntable and the cardboard keeps the cake from moving on the table as you beautify it. The extra cardboard rings just make a slightly farther top of the cake (I usually glue two pieces together) and preserve the cake knife from scratching your delicious cake plate.

3. Use a compensating spoon — or a helpful substitute

Most bakers use horizontal spatulas, large and small, to open and even buttercream on a cake. An offset spatula — an all-in-one leveling, leveling and spreading software — is well worth the funding. However, the offset knife is not a tool that can drag the obligation of buttering a layer of cake. Bench scrapers and even household rulers are frequently right tools—especially for spreading buttercream evenly over the edges of cakes. Place the long edge of the ruler or scraper flat towards the top of the cake once you’ve added the buttercream, place the bottom edge on the turntable or cake plate. Then, drag the ruler across the cake or rotate the cake on the turntable, if using, to create even, easy buttercream sides.

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