Decorating a cake is like solving a satisfying puzzle: many parts must come together precisely for a clean, beautiful result. The process can be exciting, challenging, and occasionally frustrating, but when the final piece is in place you can step back and enjoy the finished creation. Below are the fundamental building blocks that apply to cakes of all shapes and sizes and will help you produce beautiful cakes every time.
This tutorial and tips are adapted from the book Great Cake Decorating by Erin Gardner of Wild Orchid Baking Co. Erin has shared stylish designs and techniques for years, and her new book is full of practical ideas. Beginners will find clear instructions on tools, recipes, and basics, while more experienced decorators will discover step-by-step inspiration for advanced designs. Today we’re sharing a focused excerpt on how to level, split, and fill a cake like a pro.
Erin Gardner, author of Great Cake Decorating, on today’s tutorial:
“The best decorating idea in the world will be lost on your guests if they are distracted by a cake that is lopsided, lumpy, or bulging at the sides. Take time to build a great cake base, and decorating will be much easier. For simplicity’s sake the examples are baked in round pans, but the level-and-split method works for any cake shape.”
HOW TO BUILD A CAKE
a tutorial from Great Cake Decorating, by Erin Gardner
Splitting the Cake
After the cake has cooled completely, you’ll want to level any domed top so layers stack evenly.
STEP 1: Apply a small smear of buttercream (about the size of a half dollar for a standard cake; more for larger cakes) to a cake board that matches the cake diameter. This will hold the cake in place on the board.
STEP 2: Place the cake on the board. Turn the baking pan upside down and position it next to the cake. Use the pan as a guide and run a serrated knife across the top of the cake to cut it level.
STEP 3: After leveling, use a metal ruler to find the center around the cake’s edge and lightly score the surface with a knife to mark it. Set the ruler aside.
STEP 4: With one hand steadying the cake on top and a serrated knife in the other, use a smooth sawing motion to cut from the outside edge toward the center until the knife passes through completely.
Filling the Cake
No matter how many layers you stack, the filling between layers should be about half the height of each cake layer. Four cake layers with three filling layers often produces tall, attractive slices. Proper filling and chilling prevent the layers from bulging or creating a “muffin top” effect caused by fillings that are too soft to support the cake weight.
If you’re using buttercream as the filling, spread or pipe it (a large round decorating tip, approximately #789 or similar, works well) on the first cake layer, stopping about 1/4 inch from the edge. When you place the next cake round on top, press down from the center toward the edges to force the buttercream to fill evenly without spilling over. Repeat until all layers are stacked, and use a level to ensure the top and sides are straight.
Using a Softer Filling
STEP 5: If one layer uses a softer filling such as jam or cream cheese frosting, first pipe a dam of firm-setting buttercream around the top outer edge of the cake round to contain the soft filling.
STEP 6: Pipe or spoon the soft filling into the center, then top with the next cake round. Chill the assembled cake thoroughly—at least two hours and ideally overnight—so the fillings set before decorating the exterior.
STEP 7: Frost and finish the cake as desired once the fillings are set.
TIP: Save the Cake Top
The domed piece you trim off contains flavorful cake crumbs and can be saved for creative uses like edible “sand” or “dirt” for cake decoration. Crumbled cake tops add texture to many designs and reduce waste.
Excerpted from Great Cake Decorating, by Erin Gardner. Copyright © 2014 Erin Gardner. Published by The Taunton Press. Used by permission. Photography © 2014 Mark Davidson.