How to Make a Layer Cake: Crumb Coat,Fill, & Frost | Baker Bettie
12:56
How to Make a Layer Cake: Crumb Coat,Fill, & Frost | Baker Bettie
Apr 23, 2019
bakerbettie.com
Slicing or ‘torting’ a thick cake layer into two thinner, even layers can take some practice. A simple way to guarantee even layers is to split the cake in the pan that you baked it in. For an 8” cake layer, I stack 6” cake circles until they give me enough height to raise the cake half way out of the pan. I wrap the circles in plastic to form a ‘riser,’ then place in the pan before putting my chilled cake layer on top. Now the rim of the cake pan becomes a guide for my serrated knife, which cut
0:22
Slicing or ‘torting’ a thick cake layer into two thinner, even layers can take some practice. A simple way to guarantee even layers is to split the cake in the pan that you baked it in. For an 8” cake layer, I stack 6” cake circles until they give me enough height to raise the cake half way out of the pan. I wrap the circles in plastic to form a ‘riser,’ then place in the pan before putting my chilled cake layer on top. Now the rim of the cake pan becomes a guide for my serrated knife, which cut
1.1M views5 months ago
FacebookBaked By Dan
Dan Langan on Instagram: "Slicing a thick cake layer into two thinner, even layers can be tricky. An easy way to guarantee even layers is to split the cake in the pan that you baked it in. For an 8” cake layer, I stacked 6” cake circles until they gave me enough height to raise the cake half way out of the pan. I wrapped the circles in plastic to form a ‘riser,’ and placed it in the pan before putting my chilled cake layer on top. Now the rim of the cake pan becomes a guide for my serrated knife
Dan Langan on Instagram: "Slicing a thick cake layer into two thinner, even layers can be tricky. An easy way to guarantee even layers is to split the cake in the pan that you baked it in. For an 8” cake layer, I stacked 6” cake circles until they gave me enough height to raise the cake half way out of the pan. I wrapped the circles in plastic to form a ‘riser,’ and placed it in the pan before putting my chilled cake layer on top. Now the rim of the cake pan becomes a guide for my serrated knife
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