Help with making a double layer cake?

Question

I've made double layer cakes before but i'd like to make them better. I'm hoping to make a business but have some flaws. Here's my questions:
1.) How do i make my cakes perfectly flat? Even when i cut the round part off on both cakes i still end up with a slightly round cake(probably about a half inch tall). Do i just need to be more precise or is there a better way?
2.) How can i make the frosting on the top layer perfectly smooth like you see at the store?
3.) How can i make decorating icing without shortening? I have a great recipe for frosting the cake but for decorating my hand warms up the frosting in the bag(i use butter, no margarine or shorting) and the frosting becomes flimsy and melts. I try to make my cakes healthier because no matter how bad the frosting is for you your still gonna wanna eat it.
4.) How can i get the second layer onto the first layer? I have a method but it's very long and potentially dangerous to the cake. People make cakes all the time, they must have a better way.
5.) How can i ensure that I don't break my cakes when getting them out of the pan? I grease and flour the pans but sometimes you still get a crack in the cake. I've heard something about parchment paper, what does that do?

It's a lot sorry.. but thanks!

Answer 1

1. Use a cake leveler of a long bread knife to make your cakes flat.

2 and 4. Watch this because it is easier to learn by watching than reading an explanation: http://www.youtube.com/watch?v=iqvL4zhVbE8

5. Parchment paper has many great uses in baking! For this specific question, it makes it easy to remove the cake from the pan as it won't stick to the parchment paper. Here is how to fit it to a round pan: http://bakingbites.com/2009/03/line-a-cake-pan-with-parchment-paper/

Answer 2

I bake a lot , so let's try and answer your questions

#1 first you need a sharp fine long knife or , a tool called a cake leveller and you should have a guide to rest the cutter to keep it level.here is a link to see some of the tools available for making cakes http://kitchenware.goldaskitchen.com/nav/brand1/wilton/cat2/cakedecoratingconfectionery_caketools/0

The second method is to use a piece of thin wire as a cutter and also keep it level all the way through. The professional tool has an adjustment to raise and lower the cutting height to keep it even.(the best choice)

#2 your frosting should be a true butter cream thick and mixed well enough to spread smoothly with a special tool called a palette knife, or icing spatula.You should let your cake cool in the fridge and ice it a day later. then less crumbs develop while icing.

Bye the way there are courses to take on this subject "Cake Decorating"

#3 Use butter cream, it's the best tasting and looks the best if you are good at it. It takes practise. and it's quicker as you become better and doesn't take as long.

#4.Tool called Cake Lifter http://www.pastrychef.com/CAKE-LIFTER-COMMERCIAL_p_1727.html

#5 Baking parchment paper in the bottom of the cake pan will allow the cake to fall out freely from the pan but you do have to remove the parchment from the bottom of the cake after it's out of the pan.

Wax paper works just as well, you must cut and shape the wax paper to the size of the bottom of your pan

Answer 3

I used to be in cake decorating, so



1) To help the cake be flat, lightly press a damp tea towel on top of it when it comes out of the oven. I don't mean a hand towel, I mean a white light weight tea towel.



2) It is great you are making healthier cakes, but unfortunately, there is no replacement for shortening. You need to find some other recipes that don't call for shortening. There are plenty out there. I would give you mine if I was at home.

There are replacements for butter. I either use extra virgin olive oil or unflavored applesauce, depending on what texture is needed. Applesauce works great in bread products and cookies and extra virgin olive oil is great when something calls for melted butter or melting butter.



3) When frosting a cake, you apply two layers. That is how you make them look perfectly smooth. The first layer should be really light, just light coat to thoroughly cover any flaws and make the cake look smoother. Also, if you buy premaid icing, stick it in the microwave for a few seconds to get soft, but not runny.



4 and 5) To layer cakes, let them sit for 5 minutes after they come out of the oven. Then run a knife around the edges and put a cookie sheet on top of one. Flip it over. This is were is is important that you sprayed the pan thoroughly. No cake comes out perfect all the time, but they can be disguised with icing. If it doesn't come out, try placing a damp towel on top of it or sticking it back in the oven for five minutes.

Do the same thing with the other cake and a different cookie sheet. After they have cooled thoroughly, put one, face down on a plate. They should be cool enough to handle , try using a spatula to slide it, maybe. Ice the middle and put the other cake on top, face up.

Answer 4

For 5.) When you bake the cake as soon as it comes out of the oven put it in the freezer, or refrigerator for about 10 mins. If you put it in there the cake will cool down and tend not to break when you cut it. For 3.) You should probably get a 1 1/2 inch wide spatula and go over the icing and flatten it out.

Answer 5

crimson Velvet Cake components a million/2 cup shortening a million a million/2 cups sugar 2 eggs 2 tablespoons suitable-high quality cocoa a million a million/2 ozred nutrients coloring a million teaspoon salt 2 a million/2 cups all purpose flour a million teaspoon organic vanilla extract a million cup buttermilk a million teaspoon baking soda blended with a million tablespoon white vinegar [use a brilliant bowl and be careful simply by fact the aggregate will foam] technique Preheat oven to 350° . Cream shortening; upload sugar gradually. upload eggs, one by one; beat nicely. Make a paste of cocoa and nutrients coloring; upload to creamed mixture. upload salt, flour and vanilla alternately with buttermilk, beating nicely after each and each addition. Pour baking soda/vinegar mixture over batter. Stir till thoroughly blended. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes or till a cake tester inserted into the midsection of the brownies comes out clean. Cool on cooling racks for 10 minutes in the previous inverting directly to plates or cardboard rounds. Cool thoroughly in the previous frosting. Frost inclusive of your renowned white [vanilla or cream cheese] frosting.

Answer 6

I've heard something about parchment paper, what does that do?

Answer 7

I carnt help but if u **** it good it might go right BTW im on my gfs account dont tell her