A Few Tips for Great-Looking Cakes

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Classic Home Desserts

By Richard Sax

Published 1994

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A good homemade layer cake has an appeal that even the most elaborate bakery cake cannot match. (Charm outshines perfection.) But here are a few professional tips to ensure that your cake will look as delicious as it tastes.

Cool the layers in the pans on a wire rack for about 10 minutes. Then, run a knife blade around the edges, put the rack upside down over the pan and quickly invert the two. Cool the cake completely before frosting.

Dust off any loose crumbs gently with a soft brush or the flat of your hand. Set aside the best-looking layer for the top. Place the bottom layer upside down on a serving plate, lining it first with a doily, if you like.