Cake Layer
Improve Your Cake Decorating Results With Proper Cake Preparation
Creating a Birthday Cake for someone special brings joy both for the cake decorator and the cake recipient. Yet, achieving great cake decorating results also requires the fine-tuning of baking skills.
There are many important preparation steps prior to the actual cake decorating which directly effect how the cake looks. A few cake decorating tools and attention to the cake layers will result in a more even cake and fewer headaches.
Even Cake Layers:
As the cake layers bake, the outside rim of the Cake Pan heats the edges of the cake layer faster than the rest of the cake. Since the outside is baking faster, the middle of the cake rises higher, creating a hump. This problem can be avoided by using Magic Cake Strips around the sides of the cake pans. Once wet, the strips are wrapped around the sides of the cake pan and pinned in place. The strips cool the sides of the pan and allow the cake to bake evenly.
Cake layers exceeding 10" need a little extra TLC. Use a heating core in the center of the cake pan to conduct heat into the middle of the cake. A heating core is a doughnut-shaped metal ring that is greased and floured, placed in the center of the pan, and filled with cake batter. The mini-cake that bakes inside the heating core is placed in the center of the cake.
Even distribution of heat around the cake pan also effects the baking process. Place the oven rack in the center of the oven and the cake pan in the center of the rack. Air needs to circulate around the pan to heat it from all sides. Not all ovens heat accurately. If you suspect your oven gets too hot or takes long to cook, check the temperature. A cake baked too quickly in a very hot oven will be overdone on the outside and undercooked on the inside.
If you still find your cake has uneven spots, a cake leveler is a handy tool that makes trimming the excess cake away simple.
Assembling the Cake:
Allow the cake to cool for 10 minutes in the pan before inverting onto a wire cake rack. This gives the cake time to shrink away from the sides and allows the cake to come out of the pan without breakage. Invert the cake on to a wire rack and then invert it again. I do this twice to make sure the flat part of the cake is down. If you have any kind of hump and the hump goes face down, the cake layer will surely crack. The cake should cool entirely before proceeding. When cool, any excess cake can be removed.
Place the cake layer on a cake board. If you are filling the cake with anything besides buttercream frosting,I recommend you pipe a ring of buttercream frosting all along the outside of the layer being filled. This prevents the filling from leaking out.
Once the cake is filled,brush away any crumbs with a pastry brush. Applying a crumb coat will keep crumbs out of the icing. If you are decorating the cake with buttercream icing,you can simply thin it with a little milk and frost the cake. Warmed apricot jam also works well. Heat the jam in the microwave and strain it. Apply the jam to the cake with a pastry brush. Now the cake should be chilled to allow the cake to settle and the crumb coat to set. If you proceed directly to cake decorating, the filling will bulge out of the sides of the cake. Making the sides look attractive is virtually impossible when this happens.
Frosting the Cake:
Set the cake in the center of a Lazy Susan. Using a metal spatula, heap the frosting in the center of the cake. Work it back and forth while turning the lazy susan, but never actually touching the surface of the cake. If you smear the spatula into the cake,you may pull up crumbs, despite all the preparation. When the top of the cake is covered with icing, hold the metal spatula horizontal to the surface of the cake and pull it straight across the top. Remove any excess icing from the edges of the cake. Dot icing all around the sides of the cake with the spatula. The best tool to use for creating evenly frosted sides is a metal scraper. It gives you the best leverage for maintaining a straight edge as you frost. Turn the lazy susan as you hold the metal scraper perpendicular to the cake. Carefully lift any excess icing from the top edges with the spatula. If your icing is not perfectly smooth, allow it to crust for 15 minutes. Come back to it with a large piece of wax paper. Lay the wax paper on top of the cake and smooth your hands along the cake, starting from the center and working out towards the edges. Repeat this process on the sides of the cake, smoothing one area at a time.
Without a doubt, baking and decorating cakes is very time consuming, but minimizing the mishaps makes it more enjoyable and gives you the best results.
About the Author
Theresa Happe is a baker, cake decorator and author of Cake Decorating Corner, a website filled with cake decorating ideas, cake photos, recipes, and instructions.
Can you bake a layer cake in a jelly roll pan?
I need a large cake for a birthday party. I have 2 jelly roll pans that are bigger then my cake pans. If I do it in small batches to make the layers will it work? Any ideas on how long to cook it? I'm using standard boxed cake mix.
You DO realize the sides of a jelly-roll pan are only 1" high? ... You could either use a lasagna pan, or make several 9x13" cakes as layers (or even make 4 of them if you need that much, and put 2 cakes next to each other)
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