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Handy Hints
Appears in
Published 2021
- If you have to bake the three layers on separate shelves, adjust the top shelf down if you can so the cake is not too close to the top. Swap the cakes over after 20 minutes so the one on the top shelf can finish baking on the middle shelf.
- Do make sure the cakes are completely cool before you ice them. Even a tiny bit of residual heat will melt the buttercream and you’ll end up with a melty, sliding mess!
- Don’t throw away the sliced-off domes of the cakes. Put them in the freezer in a Tupperware to make Cake Truffles or Leftover Cake Tiffin another time.
- Chilled cakes are easier to cut, so if your buttercream is a little soft, chill in the fridge for ten minutes or so before cutting.
- Use a long, non-serrated knife and don’t saw backwards and forwards, just gently push the knife down and pull it out once you’ve cut right through.
- For clean lines, wipe the knife clean after every cut.
- These are generous and tall three-layer cakes which will serve 10 to 12 people cut into slices. If you cut them into fingers, wedding cake style, you’ll get more like 25 to 30 servings. Make a cut right down the cake about 3cm in from the edge, then cut this slab into fingers. Make another cut parallel to the first, another 2cm in. Cut this slab into 2-3cm fingers and repeat.
- Most of the layers will keep for up to two days once iced if kept refrigerated and well covered. If the cake has fresh fruit or meringue frosting on it, it’s best decorated just before eating and eaten on the day. You can make the cake the day before and ice the day you are going to eat it if you prefer.
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