How To make Stack Cake
BH&G HERITAGE COOKBOOK:
1 c Butter or margarine
1 c Sugar
1 c Molasses
3 Eggs
4 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 c Milk
Chunky-style applesauce -(two 16 1/2-ounce jars) Whipped cream Chopped nuts Cream together butter and sugar till light. Stir in molasses; add eggs, one at a time, beating after each. Stir together flour, soda, and salt; add to creamed mixture alternately with milk, beating after each addition. Grease and floured three 8 x 1 1/2-inch round baking pans. Pour 1 1/3 cups batter into each pan. (Refrigerate remaining batter.) Bake at 375 till done, about 15 minutes. Cool 5 minutes; remove from pans and cool on rack. Wash pans;
grease and flour. Repeat with remaining batter. Spread applesauce between layers. Spread whipped cream atop; sprinkle with nuts. -----
How To make Stack Cake's Videos
How to Fill and Stack Cake Layers | Cake Basics
Learn how to fill and stack layer cakes using two different methods: one for more stable fillings like buttercream, and another for less stable fillings like chocolate ganache, salted caramel, jams, and lemon curd. See the full tutorial on my blog here:
Vanilla buttercream Recipe:
Chocolate Ganache Recipe (cool completely and whip to create filling consistency):
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How to Get Flat Cake Layers
How to Get Flat Cake Layers
Blog post with all the instructions:
Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.
When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.
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HOW I STACK A TIERED CAKE TUTORIAL
Let’s talk stacking. I used to frost each tier and then stack. I found it sooo stressful! I hated that if I touched the sides the buttercream would have prints or indent it. I didn’t like filling in the seams between each tier, and then trying to make the seams between the tiers flawless.
Stacking during crumb coat has been such a game changer for me! I also frost it all at once so the seams are always even, smooth and sealed. If the cake is slightly tilted, I can adjust and fix it with buttercream as I frost instead of trying to fix an already frosted cake.
I purchase plastic cake boards and dowels that go under each tier, which isn’t shown in the video. I will link the ones I use in my Amazon store. ???? The dowel size is 3/8 inch wide and 12 inches tall and fits perfect in the middle of the plastic boards. ????
Let me know if you try this method! ????
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How to Stack a Buttercream Wedding Cake! | Georgia's Cakes
I've already covered how to stack a naked cake in my tutorials, however stacking a fully buttercream coated cake is another story!
I hope you find this tutorial not only helpful but reduces your nerves about stacking a buttercream cake!
Let me know what you think in the comments below :)
Enjoy!
@georgiascakes
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Stacking and filling fluffy vanilla cake layers #homebakery
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Apple Stack Cake Recipe
Learn how to make the best apple stack cake! Apple stack cake is so easy to make and is so delicious!