I find the best way to get equal layers is to use toothpicks or cocktail sticks as guides.

The cake I used in this tutorial was simply a 6" round. It's just as simple as the first was.

2) In the freezer Cake layers freeze very well and the freezer is a great option if you need to store them for more than a few days. To make a layer cake, start by dividing cake batter evenly into 2-3 greased cake pans. If you plan on adding more layers of cake, spread frosting and filling over the second layer before adding a third. Long before the cake decorating can begin, we need to make sure we have a strong, clean base or in other words, a well-constructed cake. I also have trouble getting my cakes straight and level. That's what I'm going to show you here. 1. Use the same amount of frosting to coat … To keep it from spilling out from between the cake layers and creating a wobbly cake, we’ll add a dam of frosting around the outer edge of the cake. Use the same amount of frosting to coat additional layers as you used when covering the top layer. Part 4 of 4: Finishing the Frosting. Prepared frosting— For a standard 8 or 9-inch layer cake you’ll need 4-5 cups. 2 layers are usually enough, but for a taller cake you can cut 3. If you want more frosting and filling to cake, torte more layers into your cake. Of course you can tweak or elaborate on these cake filling formulas to make the insides of your cakes as fancy or unusual as you want. You can use made-from-scratch pudding, an instant mix or even pudding cups. Add your frosting to your cake layer and spread evenly, allowing some to hang over the edges of the cake. Just remember the thinner you torte the layer, the more fragile it's going to be. Advertisement. I normally bake 2″ cake layer and fill between the layers with just one layer of filling, mainly to avoid the filling from running out.

Once the cakes are baked, chill them in the fridge for an hour When you’re ready to frost, place a dab of frosting in the center of a cake plate, then put the bottom layer on top. Place toothpicks at equal heights (approximately) Using the toothpick as a guide. Step 3: Crumb Coat. Cut the rest of your cake into 2 or 3 even layers to prepare it for being filled. Repeat this pattern until you reach the final layer, but do not spread frosting or filling over the top layer. The fridge is a great place to store individual cake layers short term. Help your layers stay flat by baking the cakes at 25 degrees lower and for 15 minutes longer than directed. Maybe this is part of my problem, I’ve never baked 3″- 4″ cakes and then torting the cakes. Place the other cake layer, with the cut side down, on top of the buttercream; press gently to make it level. Repeat this pattern until you reach the final layer, but do not spread frosting or filling over the top layer. Suggested Cake Filling Method. Placing pudding between the layers of a cake provides a change in taste from traditional frosting. Spread the buttercream so it extends beyond the edges of the cake.