For example, you could use 8 or 9 inch (20. 3 or 22. 9 cm) round cake pans. Since you bake several cakes you can either stack them and frost them to make thick layers, or slice each cake in half horizontally to make even more thin layers. You can make a layered cake with only one pan, but it will require patience and time, as you’ll need to bake each layer separately, one at a time.
You can make a layer cake that has the same flavor of cake layers or use a different flavor for each layer.
Dividing the batter evenly will ensure that all of your cake layers are the same thickness.
The cake strips or towel will help the cake bake slowly from the edges towards the center. This will prevent the cakes from forming domes in the center.
For example, if your recipe calls for baking the cakes for 30 minutes at 350 °F (177 °C), turn the oven down to 325 °F (163 °C) and bake them for 45 minutes. Plan on increasing the baking time by one half when you reduce the oven temperature by 25 degrees.
If the cake tester comes out with batter on it, return the cakes to the oven for a few minutes and check them again.
Chilling the cakes will make them easier to slice and frost. Never try cutting or trimming warm cakes because they’ll tear more.
Discard or snack on the cake dome once you’ve trimmed it away.
For example, if you baked 2 round cakes, instead of having 2 thick layers, slice them in half to make 4 thin layers of cake. For thicker layers, skip cutting the cakes in half and just plan on stacking them.
If you’re short on time, purchase a few containers of ready-made frosting. For example, fill the cake with a raspberry filling, but frost it with a chocolate ganache. You could even fill the cake with custard or cream cheese filling before frosting it with a lemon or strawberry frosting.
The frosting will anchor the cake layer in place. If you don’t have a turntable, set the cardboard on your work surface or a cake plate.
If you prefer, you can use a piping bag to pipe the frosting onto the cake layer. If you’re using a soft filling like a fruit curd or jam, pipe frosting around the edge of the cake layer. Then spread the filling. The frosting will prevent the soft filling from spilling out.
Leave the top layer of cake unfrosted for now since you’ll be covering the cake with a crumb coat.
The crumb coat will trap the crumbs in the thin layer of frosting. This way, you can easily add frosting without getting crumbs in it.
Spin the cake turntable slowly as you work. This will make it easier to frost the sides of the cake. For very smooth sides, run a bench scraper against them so the frosting level is even.
You don’t need to cover the cake as it chills. The frosting will prevent the cake from drying out.
For a botanical look, place fresh flowers on the cake. Remove the flowers just before slicing and serving the cake.
Use a chef’s knife to slice the cake into pieces.
If your frosting has cream cheese or whipped cream, plan on refrigerating it instead of storing it at room temperature.
