Assembling Moulded Cakes

Name: Assembling Moulded Cakes
Ingredients: To prepare the layer, turn it out onto a clean work surface and peel away any baking paper. With a sharp serrated knife, trim the crust and any domed portions from the cake so that it is flat.; Place a trimmed layer in the bottom of the tin to be used as a mould. Dab on about half the syrup, if using, with a pastry brush.; If there is a second layer, place it on top of the first. Again, moisten it by dabbing with syrup. (If the cake just has one layer, skip to the last sentence of the next step.); If you like, you can finish the sides of the cake, once unmoulded, with nuts or chocolate shavings. You can also decorate the top with slices of fruit, meringue or piped whipped cream.; To unmould a cake, warm the side of the tin/mould with a cloth dipped in hot water and wrung out. Run the tip of a sharp, thin knife between the side of the cake and the tin, pushing against the tin. Then unbuckle the outside of the springform and carefully lift it away without touching the cake. Leave the cake on the base of the springform tin, but transfer to a serving plate to serve.

Essential Technique

Preparation info

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

Some of the moulded cakes in this chapter have a cake layer as a base underneath the fillings, as in the case of this cheesecake.

Method

To prepare the layer, turn it out onto a clean work surface and peel away any baking paper. With a sharp serrated knife, trim the crust and any domed portions from the cake so that it is flat.
To cut one layer into two or three.
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