Prep
45m
Cook
35m
Total
1h 20m
Ingredients
Method
Nutrition
I recommend splitting up the components as much as possible. Make the cake layers the day before you would like to decorate it. Wrap each layer in plastic wrap and freeze until ready to use. Plus, decorating with frozen cake layers is much easier and doesn't require a crumb coat! DO NOT add the butter to the swiss meringue until it has cooled down to below 85 degrees F. I have made the mistake of adding it too soon, and the meringue ended up melting the butter and turned the whole thing into a soupy mess. If your meringue has reached stiff peaks before it is cool enough, turn the mixer down to low speed and keep it there until it reaches the right temperature. To ensure completely flat cake layers use cake strips on the outside of your pans. I like the ones by Wilton! Cake strips ensure that the cake bakes evenly, rather than the outside of the cake baking faster than the center, which makes the cake rise more in the center. If you bake cakes often, these are a very good investment! You can also make DIY ones by wrapping wet paper towels with aluminum foil and wrapping them around the cake pans. Notice that each of the cake recipes call for different bake times. These bake times may differ for you, as all ovens are different. The best way to tell if a cake is done is by inserting a tooth pick to see of it comes out clean, pressing the top of the cake to see if it springs back, or seeing if the cake is pulling away from the sides of the pan.
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Prep
45m
Cook
35m
Total
1h 20m
Ingredients
Method
Nutrition
I recommend splitting up the components as much as possible. Make the cake layers the day before you would like to decorate it. Wrap each layer in plastic wrap and freeze until ready to use. Plus, decorating with frozen cake layers is much easier and doesn't require a crumb coat! DO NOT add the butter to the swiss meringue until it has cooled down to below 85 degrees F. I have made the mistake of adding it too soon, and the meringue ended up melting the butter and turned the whole thing into a soupy mess. If your meringue has reached stiff peaks before it is cool enough, turn the mixer down to low speed and keep it there until it reaches the right temperature. To ensure completely flat cake layers use cake strips on the outside of your pans. I like the ones by Wilton! Cake strips ensure that the cake bakes evenly, rather than the outside of the cake baking faster than the center, which makes the cake rise more in the center. If you bake cakes often, these are a very good investment! You can also make DIY ones by wrapping wet paper towels with aluminum foil and wrapping them around the cake pans. Notice that each of the cake recipes call for different bake times. These bake times may differ for you, as all ovens are different. The best way to tell if a cake is done is by inserting a tooth pick to see of it comes out clean, pressing the top of the cake to see if it springs back, or seeing if the cake is pulling away from the sides of the pan.
Cancel
