Cakes are a hobby of mine. Therefore, I get the kids involved in my cake making adventures. Of course, since I’m working on being more intentional they are even more involved then they have been in the past. So, today we working on making cakes together. I thought I would give a quick cake tutorial for anyone checking in here that has been intimidated by the cake process.
The recipe is going to follow this post. The advice I have for baking is to measure everything accurately. I think that’s the biggest mistake of those who say they can’t bake. Level everything off to the exact top of your measuring cups.
I draw a circle around the pan onto parchment paper. Cut out the circle. I grease and flour the sides and then stick the parchment paper on the bottom of the pan. This ensures an easy “out of the pan” experience.
I like to put both pans on a kitchen scale to make sure I have even batter amounts in both pans. Then, you’ll get cakes the exact some size. I also use Wilton’s “Bake Even Cake Strips” (bought at Michael’s). This is a strip you wet with water and then attach around the edge of your pan. It cools the side of your pan so that the cake bakes more evenly, and you don’t get as much of the dome shaped cake.
You’ll want to test your cake in the center with a toothpick to insure it comes out clean. Also, if you press on the center lightly with your finger, it should spring back nicely. Once the cake is finished, take it out of the oven and set on top of a cooling rack to cool in the pan for 15 minutes.
I then lay paper towel on my cooling rack. The paper towel is there to avoid having the cake get the lines from the cooling rack imprinted on it. I put a small knife around the edge of the pan to loosen the cake from the side.. Next, put the cooking rack with paper towel over your pan and flip the cake out of the pan. I let the cake sit until completely cooled. Then, you can level off the cake with serrated knife or cake leveling tool (also found at Micheal’s).
The top of the cake is great for “quality control.” Corban gave this one a thumbs up.
I then freeze my cakes. Freezing them insures they are cooled completely, helps retain moisture and makes them easier to frost. I wrap them in plastic wrap (I was out, so I used a Ziploc bag here), and then I wrap them in foil and label them with a Sharpie. I put them in the freezer for at least one night. If you don’t want to freeze, make sure they are cooled completely (experts say one day) before you frost.
Then, put your cake on a cardboard cake round. Take a bunch of your frosting out of the main bowl and put it in another bowl. This becomes the bowl you don’t mind getting crumbs in. Add your filling. I just put my frosting in the center of this one. If you are doing a different filling, you can create a dam around the outer circle of your cake by piping out your frosting. Then, you put the filling in the center.
Put your other layer on the top. Make sure it is level at this point with your eyes or a small level you can put on top. If it is not level, you can add more of your frosting to your layer level to build up one side.
Next, you do your crumb coat. That is the main reason you have a bowl set aside. This process will get all your crumbs on your spatula, and you don’t want your crumbs getting in your main bowl of frosting. You’ll take a large cake spatula and spread frosting around the top and side of your cake. This will be a very thin layer of frosting. It’s called a “crumb coat” and basically seals all of your crumbs to the cake. Then, You put this cake in the refrigerator to solidify this base coat.
After it’s been in the refrigerator a little bit, I pull it out to do one last thin coat. Because I’m doing fondant on this cake, the outer edge doesn’t look super presentable at this point. However, I do try to get it really smooth so that imperfections don’t impact the quality of the fondant job that will be done. If you are just doing frosting, you can add more layers in this way and smooth as you go. I have a great respect for people who are good at making a perfect frosting layer because it’s really hard. One technique that has helped me is to have a glass of hot water. I continually dip my cake spatula and wipe it off with a paper towel – keeping it clean and warm. Another technique I’ve used is the “Viva” paper towel method. You set the smoothly frosted cake in the refrigerator to set. Then, you put a “Viva” paper towel over the top and sides and smooth with a fondant smoother.
Coming soon: Cake Decorating 201
At some point, Corban became more interested in playing in the cupboards then helping.
Great tips! I’m a pretty lazy baker and this has inspired me to want to make a niely frosted layer cake. Thanks for sharing!
I hope you do. Let me know how it goes if you decide to give it a try. Thanks for commenting.
Thanks for sharing your advice and knowledge! That cake looks yummy!
Thanks, Erin. Glad you checked it out.
By the way, I’m excited to try your banana and avocado smoothie. I found it on your site earlier – then I lost it. I’m glad I checked in again so I could find the exact the recipe.
Thanks for sharing. My husbands birthday is coming up and I wanted to make him a fancy pants cake!! Thanks for the tips!
Let me know how it turns out. I hope it’s helpful.
Wow, what terrific tips! You’re such a pro. Oh and I covet your red stand mixer. I have a white one and I love it, but could be persuaded to stray with a red mixer.
Yeah, it’s amazing how a silly thing like a red mixer can bring joy. I’m hoping that bag cake making lesson Will inspire people that have been intimidated by cakes in the past.
Oh!!! Would you link this one up too??
http://thediydreamer.blogspot.com/2012/02/from-dream-to-reality-linky-party-3.html
Thanks for this great tutorial. Just wondering if you defrost your cake before you frost it or not?
I’m glad it was helpful, Peggy. I actually don’t defrost the cake. I find it easier to frost and not quite as many crumbs. Good luck with it!
stumble upon your site just today, what a nice blog, so helpful tips for a newbie baker like me & great looking kids you have!
Thanks so much! I am glad you are enjoying this site.
these instructions are awesome! i have never made a cake except in a 9×13 from a box and thew frosting on the top. this morning i am getting ready to frost the cumb layer of a 6 layer cake (the rainbow cake) and so far your instructions have made it very easy!
Oh Yeah! I hope it all worked out really well! Did you see the rainbow cake we did? http://www.meaningfulmama.com/2012/03/day-84-rainbow-birthday-cake.html I had never built one so high. I’m super impressed that you attempted that on your first go around. You’ll have to let me know how it turned out.
Hi, love your cakes, what frosting do you use? I am attempting your rainbow cake for my sons 1st birthday
OK – I found you. Your messages went to spam. I had seen them in my email and then they’d just disappear. I thought you may have removed the original question until I got another message today. I wonder why it went to spam. I’m lucky to have my husband who figured it out. Here’s the post I just wrote: Vicki – You have written me twice, and it has come through on my email, but I go to my comment moderation page, and your question is no where to be found. I really want to help, but I don’t know how to contact you. I have two buttercreams I love. http://www.meaningfulmama.com/2012/04/day-103-buttercream-icing.html This one is a no fail recipe that pairs well with this cake. It is, however, made of shortening rather than real butter. I do prefer the taste of butter, but I have really found this as a great frosting for all the kind of cake decorating too and get a lot of compliments on the flavor. The buttercream I love the flavor of most is http://www.meaningfulmama.com/2012/06/real-buttercream-frosting.html. That said, it is made of real butter, so it might not have the stiffness you need. I just made it, and I ended up adding a bit of shortening and some powdered sugar to stiffen it up a bit in the warmer weather. I could have just eaten this stuff by the spoonful though. I hope that is helpful, and I hope you find this post.
Hi can you tell me what frosting you use? I am going to make this cake for my sons 1st birthday
Vicki – You have written me twice, and it has come through on my email, but I go to my comment moderation page, and your question is no where to be found. I really want to help, but I don’t know how to contact you. I have two buttercreams I love. http://www.meaningfulmama.com/2012/04/day-103-buttercream-icing.html This one is a no fail recipe that pairs well with this cake. It is, however, made of shortening rather than real butter. I do prefer the taste of butter, but I have really found this as a great frosting for all the kind of cake decorating too and get a lot of compliments on the flavor. The buttercream I love the flavor of most is http://www.meaningfulmama.com/2012/06/real-buttercream-frosting.html. That said, it is made of real butter, so it might not have the stiffness you need. I just made it, and I ended up adding a bit of shortening and some powdered sugar to stiffen it up a bit in the warmer weather. I could have just eaten this stuff by the spoonful though. I hope that is helpful, and I hope you find this post.
I love your extra tips and, as someone who enjoys decorating now and again, it’s always fun to read and see new ideas. For those who who do NOT have kids to eat up the scraps and you don’t want the extra calories or throw them away I suggest this – gather them up and freeze them. I make a “liquid cheese cake” and then use my cake pieces with this glorious substance to make the best cake balls in the world. Dip in some melted chocolate, flavor of choice, and people don’t know what they’re eating.
The cheese cake is sort of a half baked cheese cake with no crust. You want to be able to stir it and put in fridge. Just a suggestion.
I am always wondering what to do with the scraps. I often end up throwing a lot away because I don’t want the temptation around. I wonder if there would be a problem refreezing since I always freeze my cakes. So, just take my favorite cheesecake recipe and bake it half way? Do you just put it in a normal cake pan? I’ll have to try it.