Double Layer Cake?

Question

Hi,

I am making the cake for my mom's bridal shower. I am making a double layer cake. I know the steps, but how do you get the cake out of the pans, keeping it in one piece? Also, can they be made using square pans or does it have to be round?

Answer 1

First do NOT flip it on your hand, if you halve a nice moist cake it will almost definitly crack and break. And Yes you can do it with any shape. A really good way to keep it form stick and breaking in one corner is to do the folowing:



Using parchment paper or waxed paper, cut a "pattern" around your pan, but make sure it is approx 1/4-1/2 bigger than your pan.

Using shortening or cooking spray coat the bottom and side of your pan. Place the parchment paper inside the pan and press down along the edges. And grease the paper as well



Fill with batter and then bake. When you take it out of the oven let it cool on a wire rack for about 10 min, and run a knife along the edges. Now put the cooling rack on top of the cake in the pan. Flip the cake onto the cooling rack by turning upside down. Remove the pan you baked the cake in and then peel off the paper. Perfect everytime.



Also another hint for when you ice/frost the cake...wrap in plastic wrap and freeze overnight. Then frost, this will help to prevent it sticking to your icing and coming up in big chunks. Then when you are done frosting it let ot thaw and it will be great.



Okay one more thing, do you know about doing a "crumb layer" this is a thinner layer of frosting that just sticks any loose crumbs to the cake so they don't end up in your finished pruduct. Then put the pretty layer on topof the crumb layer and decorate.

Hope it turns out well.

Answer 2

Grease the pans well. I like Baker's Ease, made by Wilton. You can also use parchment paper, cut to fit the bottom of your pan.



After you take the pans out of the oven, let them cool on cooling racks for about 15 minutes, then remove the cake from the pan. Run a dull knife around the edge of the cake, to make sure it has separated from the pan. Then, carefully invert the pan directly onto the cooling rack, and lift the pan away.



Any shape pans will work.

Answer 3

i always put parchment paper at the bottom of the cake pan - then butter and flour the sides to get it out easier.



Cool the cake in pan. Then before you flip it to get it out - put a plate on top wide enough to cover pan instead of your hand. it's a bit sturdier. they you can flip onto another plate.



I'be made layer cakes with square pans before but the round usually turn out better. but either way.



ps - substitute oil measurement with butter for better taste :)



Also make sure to level out the bottom layer before adding the top layer so it lays better.



good luck

Answer 4

Yes, you can use square pans. I think those looks cool.



Let it cool enough to handle. Then open your hand wide, and lay over cake, turning out with your other hand. The cake layer should pop out (if you've greased/floured and/or used parchment paper) into your hand, and you cna then set it on a wire rack to cool.