Be taught the fundamentals of the right way to assemble and adorn a layer cake with this detailed publish as your information. I comply with the identical steps whether or not I’m making a 2-layer, 3-layer, or 4-layer cake, and whether or not it’s a 6-inch cake or a 9-inch cake. Watch the video tutorial to see me exhibit each step.
Pictured right here is my 3-layer 9-inch vanilla cake with vanilla buttercream.
I do know making layer truffles can appear intimidating, so immediately I’m serving to to make the method a bit of simpler for you. Bookmark this the right way to assemble a layer cake information for any time you’re serving a layer cake, whether or not it’s a 3-layer carrot cake, 2-layer chocolate cake, or smaller 6-inch cake.
Let’s dive proper in.
The way to Assemble a Layer Cake Video
Useful Instruments for Assembling Layer Truffles
See this publish on 10 important cake baking and adorning instruments for extra.
Step 1: Degree the Cake Layers
It’s essential your cake layers are degree, so your layer cake has stability. Ensure the truffles are fully cool earlier than you degree them. You need to use a software known as a cake leveler, however I often simply use a serrated knife. Slice off the domed high so the highest is flat. You possibly can discard the bit you sliced off, or crumble it up and use it as garnish on high or across the cake. (Or benefit from the cake crumbles over ice cream—my favourite!)
Step 2: Stacking
Determine on the frosting you need to use on your cake. Most of my layer cake recipes embody the frosting recipe you’ll want for the cake. American buttercream or Swiss meringue buttercream are my 2 high decisions for layer truffles. If utilizing cream cheese frosting, I discover it useful to refrigerate it for not less than 1 hour earlier than utilizing, because it isn’t as sturdy and steady as buttercream.
A cake turntable makes it simpler to frost the perimeters. I often use about 3/4 to 1 cup of frosting between every cake layer. To unfold it, use an offset spatula, straight icing spatula, or a daily knife. Unfold the frosting all the best way to the perimeters.
Place the second cake layer the wrong way up. This creates a flat base for the highest layer to sit down on. (In case your cake is simply 2 layers, you’ll be able to place the 2nd (high) layer the wrong way up OR proper aspect up.) Examine to verify the cake layer is degree all the best way round. Then add one other 3/4–1 cup of frosting on high, once more spreading it to the perimeters.
Place the highest layer on high. You possibly can place it the wrong way up once more if you’d like your cake to have a really straight look on the perimeters and a wonderfully flat high, however I often place the highest layer right-side-up, in order that there’s a little bit of a curve to the perimeters.
Step 3: Crumb Coat
It is a very skinny layer of frosting utilized to the highest and sides of the cake, which helps lock in any free crumbs and provides stability to the completed layer cake. It additionally makes a pleasant easy base for frosting and adorning. Use about one other cup of frosting (240g) for that. Begin shifting the frosting from the highest down the perimeters. Go across the sides with a bench scraper—it’s a extremely helpful software that makes simple work of smoothing out the perimeters. Refrigerate for 20 minutes to an hour to set the crumb coat.
Step 4: Ending & Adorning
As soon as your crumb coat has set, you’ll be able to end the cake with a thicker layer of frosting. I like to recommend a straight spatula for this. You need to use your bench scraper once more for easy sides, however I like a bit of texture.
In case you used a cake turntable and need to switch your cake to a serving platter or cake stand, it’s useful to have a cake lifter software and a second set of fingers.
When you’ve got additional frosting, you should utilize a piping bag and tip and add some ornament. Right here I used the Wilton 1M tip to pipe a shell border across the high and backside of the cake.
On the subject of cake adorning, I prefer to hold issues easy. As a lot as I like all these cake artists on the market and marvel at their creations, I settle for that cake artistry is solely not in my ability set! BUT there are methods you may make an attractive layer cake, even should you lack creative ability.
Take this rustic-chic bare cake, for instance. Garnishing with contemporary florals and berries provides easy, refined class—no piping ideas, fondant, or modeling chocolate required.
A easy garnish of contemporary berries and mint is considered one of my favourite methods to garnish a cake, as a result of it’s so EASY, but takes the cake to the following degree.
You too can garnish with an ingredient used within the cake, resembling toasted nuts on high of this carrot cake, or coconut and contemporary pineapple on high of this pineapple coconut cake.
Extra Cake Baking & Adorning Tutorials
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Be taught the fundamentals of the right way to assemble and adorn a layer cake with this detailed information. I comply with the identical steps whether or not I’m making a 2-layer, 3-layer, or 4-layer cake, and whether or not it’s a 6-inch cake or a 9-inch cake. Watch the video tutorial to see me exhibit each step.
- Degree the Cake Layers: It’s essential your cake layers are degree, so your layer cake has stability. Ensure the truffles are fully cool earlier than you degree them. You need to use a software known as a cake leveler or use a serrated knife. Slice off the domed high of your truffles so the highest is flat. You possibly can discard the bit you sliced off, or crumble it up and use it as garnish on high or across the cake. (Or benefit from the cake crumbles over ice cream—my favourite!)
- Stack the Layers: Place the underside layer proper aspect up on a cake turntable or cake stand. Place 3/4 to 1 cup of frosting (anyplace between 180–240g) on high. Utilizing an offset spatula, straight spatula, or a daily knife, unfold the frosting all the best way to the perimeters of the cake. Place the second cake layer the wrong way up evenly on high, which creates a flat base for the highest layer to sit down on. (*See finish of this step if you’re making a 2-layer cake.) Examine to verify it’s degree all the best way round. Then add one other 3/4–1 cup of frosting (180–240g) on high, once more spreading it to the perimeters. Place the highest layer on high. You possibly can place it the wrong way up once more if you’d like your cake to have a really straight look on the perimeters and a wonderfully flat high, or you’ll be able to place it proper aspect as much as have a little bit of a rounded edge. *In case your cake is simply 2 layers, the 2nd/high layer might be the wrong way up or proper aspect up, relying if you’d like a straight edge or rounded edge on high of your cake.
- Add the Crumb Coat: A crumb coat is an especially skinny layer of frosting utilized to the highest and sides of the cake, which helps lock in any free crumbs and provides stability to the completed layer cake. For a 3-layer cake, use about 1 cup of frosting (240g) for it. For a 2-layer cake, round 3/4 cup (180g). Unfold it all around the high and sides. To easy out the perimeters, run a bench scraper across the cake. Refrigerate uncovered for 20 minutes to 1 hour to set the crumb coat.
- End Adorning the Cake: As soon as your crumb coat has set, end the cake with a thicker layer of frosting utilizing a straight icing spatula. You need to use your bench scraper once more for easy sides, or hold the perimeters textured as proven within the video. In case you used a cake turntable and need to switch your cake to a serving platter or cake stand, it’s useful to have a cake lifter software and a second set of fingers to raise and switch it. When you’ve got some additional frosting, you’ll be able to fill a piping bag and add some ornament. Right here I used the Wilton 1M tip to pipe a shell border across the high and backside of the cake.
- When you have got completed adorning your cake, it’s greatest to refrigerate it uncovered for not less than 20 minutes earlier than slicing and serving. Relying on the cake, you’ll be able to refrigerate it for as much as 4 to six hours. To retailer leftover cake or should you plan to move the cake, I like to recommend a cake service as a result of it retains the cake contemporary with out touching or smearing the frosting.
Notes
- Particular Instruments (affiliate hyperlinks): Serrated Knife or Cake Leveler Instrument | Cake Turntable | Silicone Spatula | Small Offset Spatula | Giant Straight Spatula | Bench Scraper | Cake Lifter | Cake Stand (like this one or this one) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Cake Provider
- Quantity of Frosting: Generally, for an 8-inch or 9-inch spherical cake, you’ll use 3/4–1 cup (180–240g) of frosting between every cake layer, plus one other 3/4–1 cup for the crumb coat. After that, the quantity of frosting will depend on how thick you need the outside layer and should you’ll need to add piping particulars to the cake. I often use 4.5 cups (1080g) on a 2-layer 8- or 9-inch cake, and 5–6 cups (1200–1440g) on a 3-layer 8- or 9-inch cake. For a 3-layer 6-inch cake, use about 1/2 cup (120g) of frosting between every layer, 1/2 cup for the crumb coat (give or take), and 1–1.5 cups across the high and sides to complete (3.5–4 cups (840–960g whole).
