Assembling a Four-Layer Cake in a Ring

Chocolate Cherry Cake with White Chocolate Glaze

Appears in

Baking

By James Peterson

Published 2009

About

Cut out a round of cardboard to fit in the cake ring, or use a springform pan. Line ring or pan with plastic wrap. Press the cardboard into the cake ring so it rests flush with the bottom or put the bottom back in the springform pan.
Slice the tops off the cakes, then slice each cake crosswise into 2 layers.
Start by placing a cake layer on the cardboard or in the springform pan. Brush the layer with simple syrup (optional).
Spread over a layer of stabilized whipped cream, one-third of the cherries, then more whipped cream.
Repeat with another cake layer, more syrup, and more whipped cream. Sprinkle over half of the remaining cherries, more whipped cream, and another cake layer.
Spread over whipped cream, the remaining cherries, and more whipped cream.
Place the last cake layer. If it sticks up above the ring, cut across it so it is flat and level with the ring.
Spread a thin layer of stabilized whipped cream over the top of the cake to seal it. Chill for at least 2 hours.
Push the cake up out of the ring and remove the plastic wrap.
Slide the ring back over the cake but don’t push it all the way down—let a small part of the ring surround the top of the cake to hold in the glaze.
Pour the glaze over the center of the cake.
Rotate the cake so the glaze covers the top evenly. Chill for 30 minutes to set the glaze.
Slide a knife around the ring to cut away any excess glaze.
Push the cake up through the ring.
Hold the cake with one hand and use the other hand to smooth off the sides with additional stabilized whipped cream.
Gently press cake crumbs against the sides of the cake.

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