Layer & Moulded Cakes

In this chapter we’ll use the butter-based, genoise and meringue layers to create cakes both casual and elegant. Organised a little differently, the chapter starts by taking a look at the fillings and frostings most common in sandwich and layer cakes and then outlines the essential techniques for assembling layer cakes. The subsequent recipes presume that the layer is baked and ready to go, so you can follow the instructions for assembly, only having to look up the recipe for the frosting earlier in this chapter. The recipes for moulded cakes stand alone and only reference the separate cake layer. Making a slick layer cake isn’t difficult, but it requires a little practise and the right tools. A sharp serrated knife for splitting layers is a requirement. A tiny and a medium palette knife make spreading fillings and frostings a breeze. And circular cake boards are essential.