You’ll notice the outside edges of the cake are also a little darker without them. Without them, the edges of the cake bake quicker, forcing the centers to bake last, and therefore doming in the middle. Line the pans: lining the pans with parchment paper or a round silicone baking mats will ensure there’s the cakes don’t stick to bottom of the pans, and it makes it much easier to get the cakes out of the pans.īake Even stripes: I love using bake even stripes because it helps to bake the layers flatter. I prefer using Crisco vegetable spread as opposed to cooking spray, but if you only have cookie spray, definitely use that. Grease and flour your pans: generously grease and flouring the pans to prevent the cake from sticking. I’ve gone into more details for each step of the process below. I don’t like the rush of the decorating as I am very meticulous with the details. I bake the cake layers first and then assemble and frost the next day. It’s usually been a two-day process for me. However, if you break it down one step at a time, it’s a lot easier to digest.
There are several steps involved in making a layer cake, I understand it can be overwhelming. I do find that cake mixes can be difficult to work with because they’re so light and fluffy, it can be hard to frost them without the cakes falling apart. You can do this with a box of cake mix or using a recipe made from scratch. There are so many truly talented cake decorators out there! I can’t wait to share these tips with you in this step-by-step tutorial. Even though I took a cake decorating classes (over 10 years ago!) it’s taken me years of practice and many cakes and I’ve learned these tips and tricks along the way. If you’re a beginner baker, or new to making cakes, don’t worry, I’ve been there too. There’s no doubt about it, it’s a labor of love, but there’s nothing better than presenting that cake to family and friends.