Assembling Layer Cakes

Name: Assembling Layer Cakes
Ingredients: To glaze the cake, refrigerate it after spreading the frosting smooth but before piping on a border or pressing anything against the side of the cake. Chill until the outside is set, then place the cake on a rack set over a tin and pour the glaze evenly and slowly over the cake in a spiral from the centre outward. Refrigerate the cake to set the glaze, then loosen the bottom edge with a small paring knife and transfer the cake to a serving plate.; To prepare a layer, turn the cake out onto the work surface and peel off any baking paper. Turn the cake right side up again.; Before frosting the outside of the cake, clean the work surface. Any crumbs lying around tend to get stuck to the outside of the cake, marring its appearance.; Spread on any filling using a medium palette knife; the filling should be about 5mm thick. If you’re using some jam or chocolate filling under the principal filling, use a small palette knife to spread it on before the principal filling.; Invert what was the top of the cake onto a cake board. Dip a pastry brush into any syrup and sprinkle it on the layer. (Do not brush.); If you are using ground nuts, hold the cake in your left hand over the work surface and use your right hand to press the nuts into the side of the cake, allowing the excess to fall away. If you are decorating with chocolate shavings, use a palette knife rather than your hand, which will melt the chocolate. Always do this before refrigerating the cake.; To decorate a cake, place the remaining frosting in a pastry bag and pipe a border around the perimeter.

Essential Technique

Preparation info

Difficulty
Medium

Appears in

Bake!

By Nick Malgieri

Published 2010

About

The general directions on the right pertain no matter which of the fillings and/or frostings outlined in the previous recipes you are using.

Method

To prepare a layer, turn the cake out onto the work surface and peel off any baking paper. Turn the cake right side up again.
With a sharp serrated knife, trim the top of the cake flat. If a dome has formed in the centre, trim it off.
If you need to cut one layer into more layers, hold the