Saturday, April 16, 2016

Best Tools and Tricks for Layering Cakes!

Happy Saturday everyone! I hope y'all are all having a fantastic weekend so far. Today I have a rather different Sweet Saturday for you. Although I will be including a vanilla cake and buttercream frosting recipe below, I wanted to dedicate a post to my favorite tools and tricks for stacking cakes and layering frosting. I will have the links to everything I use so you can make awesome cakes for any occasion as well!
First of all I want to say that baking your layers in separate pans can make it a THOUSAND times easier to stack. I use this set to bake my 9 inch cakes. If all you have is a tall round cake pan however, I love to use this leveler to slice cakes perfectly or just to level off the top.

Whichever method you use, the first step is to bake the cakes and let it cool completely before moving forward. Here is the cake recipe I used for this cake:
1 1/2 cups salted butter, softened
2 1/4 cups sugar
4 egg whites
3 tsp vanilla extract
3 cups all purpose flour (I used gluten free flour and it worked just as good)
1/4 tsp baking soda
2 3/4 tsp baking powder
1 1/2 cups milk
Preheat the oven to 350 degrees F. Line three 9-inch cake pans with parchment paper in the bottom and grease the sides with butter spray.
Beat the butter and sugar in a large bowl on medium speed for a few minutes.
Add the egg whites and vanilla for an additional minute.
Combine the flour, baking soda, and baking powder in a separate bowl.
Alternate between adding the dry mixture and milk to the batter while it stays on medium speed.
Divide the batter evenly between the three 9 inch pans.
Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
(It's okay if the tops are a bit brown.)
Once you have made the cake and they have cooled on a wire rack you can make the frosting. I make this batch once to ice the cake, and double it the second time to have enough to pipe on decorations. Change this as you need for your cake decorations. Separate into different bowls to use food dye on the frosting. The best of the best is this food coloring . NONE like it!

Here is the buttercream frosting I used:
4 cups powdered sugar
2 sticks of salted butter
2-3 tsp vanilla
1-2 tablespoons
Combine all ingredients in a mixer.
Add more milk to make smoother for icing the entire cake and add less milk to make stiffer for piping.
Place your cake board on top of the turntable (this is a MUST for me!!!) and add a little smudge of buttercream to the top of the cake board before adding your first cake layer. You will then ice the top of the cake before adding another cake layer and so on. Once all the layers are on, cover the whole cake in a layer of icing with this this awesome spatula and smooth it out with this great tool .
Now decorate as you please with your favorite tips and piping bags!
Phew! These are all of my essential tools and tricks for stacking cakes. I can't wait to play with more flavors and colors now!

Have a great weekend! Talk to you soon!

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