Preparing the Cake Pans – Cake Pan Prep for Flat Layers
Splitting cake layers – As anyone knows who as been reading this blog, I like to bake the exact number of cake layers I need as opposed to splitting them. However, I realize that not everyone has as many cake pans as I do. There are many ways suggested to split cake layers. Toothpicks marking where the cake should be sliced as well as an adjustable cake slicer are a couple. However, one thing is not usually mentioned. If the layers are partially frozen, they are easier to slice cleanly. This is especially true of sponge and chiffon layers which are light and delicate. A long, sharp, serrated knife can be a big help as it can go from one side of the cake to the other.
Filling cake layers to avoid trimming them – This is a method we used at the bakery for a lot of our cakes, especially if they had wiggly fillings, like ganache, pastry cream, lemon curd, etc. You will need a deep cake pan the same size as the layers. In other words, we used 9×3 inch cheesecake pans to assemble 9 inch cakes. Our pans had removable bottoms but that is not strictly necessary. Place a cake layer in the pan, Continue reading