Build A Layer Cake Like A Pro With These Simple Steps
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A layer cake is ideal for a special event. A cake with filling, whether mile-high or just two simple layers, is definitely in order for birthdays and other festive events. Layer cakes are made up of numerous stacked sheets of cake held together by frosting or another form of filling, such as jam or custard, and can be made from almost any cake, though butter cakes and sponge cakes are the most common. It doesn’t take a pro to assemble a cake that appears to have been taken from a bakery display case.  All you need are a few basic tools and some patience. Follow these simple steps to make a perfectly layered cake for your friends and family on those special occasions.

 A turntable (rotating cake stand), a cake board (a piece of cardboard that your cake rests on, ideally the same size as your cake), a bench scraper (a pastry tool with a flat edge), and an offset spatula (a long, flat tool that resembles a thin, angled butter knife to distribute the frosting) are some essential tools that help you build a layered cake.

 Take your cakes out of the oven if a toothpick inserted into one of them comes out clean. Remove the cakes from their cake pans and set them on a wire rack after a little while. Until it's time to cut the cakes into layers, let the cakes cool at room temperature or store them in the refrigerator.

 Remove any doming off the top of the cakes once they have cooled to ensure even layering. Using a long, flat serrated knife or a cake leveller, a baking gadget that aids novices in getting even layers, slice your cakes into flat cake layers.

 Choose a thick icing, such as cream cheese or traditional buttercream (butter and powdered sugar). Use whipped cream just to adorn the outside of the cake because it is too soft to go between the layers.

 The cake board should be placed on the turntable after placing a spoonful of frosting in the centre of the turntable to secure it. The initial layer of the cake should now be secured to the board and prevented from slipping by adding more icing to the centre of the cake board.

 Place the top layer of the cake on the board. To get the cake to stick to the frosting on the cake board, gently press down on it. With your offset spatula, add a dollop of frosting to the centre of the cake and spread it out toward the edges. Cake layers that are thicker are supported by a thicker layer of icing than those that are thinner.

 To maintain the cake as level as possible throughout the construction process, even out the frosting layer. If you decide to sandwich a filling between the layers, put frosting in a piping bag and draw a border around the edge to enclose the filling.

 When the cake layer is completely covered and the filling is the same height as the frosting border, spoon in the curd, homemade berry jam, or ganache filling.

 Add the top layer of cake after the bottom layer has been covered in frosting and filling. Make sure the bottom layer's sides line up with the second layer. On the second layer, repeat the icing and filling steps.

 Make sure that each layer of icing is the same thickness as the one before it as you continue to add cake layers, frosting, and fillings. Place wooden dowels or large straws through the layers of the cake to assist maintain it upright if it is tilting to one side. It is customary to do this with taller layer cakes.

 A crumb coat is a thin layer of icing placed around the cake’s top and edges to keep crumbs from falling off. Use an offset spatula to evenly spread frosting over the entire cake by rotating it on a stand. Then, while turning the turntable, run your bench scraper around the sides of the cake to remove any extra icing.

 Before proceeding to the next stage, let the cake cool in the refrigerator. This keeps the layers of your cake stable and secure. Once you’ve applied your crumb coat, it’s time to add the final frosting coat. On the cake’s top layer, spread a thick dollop of frosting. Frost the sides of your cake with your offset spatula.

 Make sure the frosting is evenly layered all the way around and on the top of the cake before spreading it all the way to the bottom. If extra frosting needs to be removed or distributed differently across the cake, do so. Before the last step of decorating, chill the cake once more. An opportunity to express your creativity is cake decorating. Use sprinkles and cookie crumbs to give the frosted cake colour and flavour.