Be taught the fundamentals of find out how to assemble and embellish a layer cake with this detailed put up as your information. I observe 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 display 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 right this moment I’m serving to to make the method just a little simpler for you. Bookmark this find out how 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.
Learn how to Assemble a Layer Cake Video
Useful Instruments for Assembling Layer Muffins
See this put up on 10 important cake baking and adorning instruments for extra.
Step 1: Stage the Cake Layers
It’s essential your cake layers are stage, so your layer cake has stability. Ensure that the truffles are fully cool earlier than you stage them. You should use a software referred to as a cake leveler, however I normally simply use a serrated knife. Slice off the domed prime so the highest is flat. You may discard the bit you sliced off, or crumble it up and use it as garnish on prime or across the cake. (Or benefit from the cake crumbles over ice cream—my favourite!)
Step 2: Stacking
Resolve on the frosting you need to use to your cake. Most of my layer cake recipes embrace the frosting recipe you’ll want for the cake. American buttercream or Swiss meringue buttercream are my 2 prime decisions for layer truffles. If utilizing cream cheese frosting, I discover it useful to refrigerate it for no 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 edges. I normally 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 other way up. This creates a flat base for the highest layer to take a seat on. (In case your cake is barely 2 layers, you’ll be able to place the 2nd (prime) layer the other way up OR proper aspect up.) Test to ensure the cake layer is stage all the best way round. Then add one other 3/4–1 cup of frosting on prime, once more spreading it to the perimeters.
Place the highest layer on prime. You may place it the other way up once more in order for you your cake to have a really straight look on the edges and a wonderfully flat prime, however I normally 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
This can be a very skinny layer of frosting utilized to the highest and sides of the cake, which helps lock in any unfastened 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 transferring the frosting from the highest down the edges. Go across the sides with a bench scraper—it’s a extremely useful software that makes straightforward work of smoothing out the edges. 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 should use your bench scraper once more for easy sides, however I like just a little 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 arms.
In case you have further frosting, you need to use a piping bag and tip and add some ornament. Right here I used the Wilton 1M tip to pipe a shell border across the prime and backside of the cake.
On the subject of cake adorning, I wish to maintain 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 a wonderful layer cake, even should you lack creative ability.
Take this rustic-chic bare cake, for instance. Garnishing with contemporary florals and berries provides easy, subtle class—no piping ideas, fondant, or modeling chocolate required.
A easy garnish of contemporary berries and mint is one in all my favourite methods to garnish a cake, as a result of it’s so EASY, but takes the cake to the following stage.
You may also garnish with an ingredient used within the cake, corresponding to toasted nuts on prime of this carrot cake, or coconut and contemporary pineapple on prime of this pineapple coconut cake.
Extra Cake Baking & Adorning Tutorials
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Be taught the fundamentals of find out how to assemble and embellish a layer cake with this detailed information. I observe 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 display each step.
- Stage the Cake Layers: It’s essential your cake layers are stage, so your layer cake has stability. Ensure that the truffles are fully cool earlier than you stage them. You should use a software referred to as a cake leveler or use a serrated knife. Slice off the domed prime of your truffles so the highest is flat. You may discard the bit you sliced off, or crumble it up and use it as garnish on prime 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 prime. 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 other way up evenly on prime, which creates a flat base for the highest layer to take a seat on. (*See finish of this step if you’re making a 2-layer cake.) Test to ensure it’s stage all the best way round. Then add one other 3/4–1 cup of frosting (180–240g) on prime, once more spreading it to the perimeters. Place the highest layer on prime. You may place it the other way up once more in order for you your cake to have a really straight look on the edges and a wonderfully flat prime, 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 barely 2 layers, the 2nd/prime layer might be the other way up or proper aspect up, relying in order for you a straight edge or rounded edge on prime of your cake.
- Add the Crumb Coat: A crumb coat is a particularly skinny layer of frosting utilized to the highest and sides of the cake, which helps lock in any unfastened 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 prime and sides. To easy out the edges, 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 should use your bench scraper once more for easy sides, or maintain the edges 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 arms to carry and switch it. In case you have some further 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 prime and backside of the cake.
- When you may have completed adorning your cake, it’s finest to refrigerate it uncovered for no 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 Software | Cake Turntable | Silicone Spatula | Small Offset Spatula | Massive 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 is determined by how thick you need the outside layer and should you’ll need to add piping particulars to the cake. I normally 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 prime and sides to complete (3.5–4 cups (840–960g whole).
