How To Layer Two 8 Inch Cake Round

Double layer cakes are the emperor of desserts, and require suitably majestic clothing. With the right precautions, your frosting will turn out smoothen and costless from crumbs. Many boosted decorations can be added equally well, from frosting flowers to fancy designs made with powdered sugar or fruit.

one
Let your cake layers cool. Afterward blistering the layers, let them cool to at least room temperature. You lot may even wish to chill them in the fridge overnight, in order to minimize any chance of the cake aging or breaking.^[one]
- If your block layers came out of the oven domed, consider cooling them upside down to slightly offset this effect. You lot may need to cut off prominent domes before frosting.
two
Put a dab of frosting on your cake stand or plate. A dollop of frosting in the center of the stand will assist continue the bottom layer of your block in place while you assemble and frost it.^[two]
- If yous are using a plate, consider placing information technology on top of a tall, stable surface such as a stack of oversize books. This may requite you a amend view of the cake during frosting.
iii

Position the bottom layer of the cake over parchment paper. Place the lesser layer on the cake stand up or plate, centered evenly. If the stand up is wider than the cake, wedge strips of parchment paper effectually the edge, underneath the cake, to catch spills while y'all frost.^[3]
iv
Cover the top of the first layer with frosting. Use a spoon to place enough frosting on this layer to create an fifty-fifty spread at the desired thickness, typically virtually 1 cup (240 mL) for a 9 inch (23 cm) cake. Employ an kickoff spatula, or an ordinary spatula, to spread the frosting evenly over this layer, hanging over the edge of the block on all sides. You'll use the overhanging frosting subsequently; you do non need to spread information technology yet.
- Employ 1.v cups (350 mL) for a heavily frosted cake, or every bit little as i/3 cup (80 mL) if you adopt only a thin layer of frosting.^[4] ^[5] Be careful with sparse frosting, as information technology is piece of cake to tear up the surface of the block and bring crumbs into your frosting layer.
5
Stack the second layer and echo. Press the next layer gently on top of the frosting, then cover with frosting in the same way as the first. Endeavor to employ roughly the same amount of frosting for each layer, and then your cake has an even advent in one case cut. If the layers were cut from ane cake after baking, turn the top layer upside downwardly, so the outside surface of the cake is smooth and relatively crumb-gratis.
- Frost the sides of the cake using a piping bag
- Continue to use a spoon to transfer the frosting, and a spatula to spread it. Dipping the spatula into the frosting bowl increases the chances of spreading crumbs in your frosting.
- If you are making a triple or quadruple layer block, simply repeat this footstep until each layer is frosted.
six
Spread the excess frosting on the cake thinly over the sides. Spread the frosting dollops leftover from frosting each layer to make a sparse, smoothen surface. The frosting should cover the unabridged cake, merely only in a sparse layer. This is the "crumb coat," preventing crumbs from falling off the cake.^[half-dozen]
- Add together additional frosting only if there are portions of the cake still dry out later spreading. Avoid creating a full, thick spread of frosting on the sides at this point.
- You may choose to skip this step if the icing and cake are both nighttime in color, making crumbs in the frosting less noticeable.
vii

Arctic the block to ready the frosting. The "nibble coat" of frosting will harden slightly when chilled, sealing in the crumbs more effectively. Arctic for xv–30 minutes, or until a finger that touches the frosting comes away make clean.^[7]
eight

Add together a thicker layer of frosting to the sides. Use a concluding ane–2 cups (240–480 mL) of frosting, or more than for a larger block, to spread a thick layer of frosting around the sides of the cake. Y'all may find it easier to make the layer an even thickness if you focus on one/4 or 1/8 of the cake at a time, adding frosting every bit yous go.
nine

Smooth the frosting. If you accept a block scraper, press the edge lightly on the sides of the block and move it slowly around the cake to create an extra-attractive surface. The top of the cake is more than easily smoothed out with your spatula, merely consider dipping the tool in a picayune h2o offset, shaking out the backlog drops. The h2o will soften the frosting slightly, and go far easier to spread smoothly.^[8]

one
Fill a piping pocketbook with frosting. For more than avant-garde frosting decoration, you'll need a piping bag with a piping tip attachment on the small hole. Make full this with excess frosting, tamping it down near the tip, then twist the top of the bag to keep information technology closed.
- If the frosting isn't tamped down hard plenty, air bubbles may cause breaks or splatter when you squeeze.
- If you don't own a piping bag, larn how to make your ain out of parchment paper or a plastic bag. Bootleg piping bags may exist flimsy and more difficult to handle, notwithstanding, and cannot typically be twisted without spilling the frosting.
ii
Learn how to handle a piping handbag. If you've never piped frosting before, practice a fiddling on parchment paper commencement. Grasp a modest handful of frosting near the base, separating it from the rest of the frosting-filled purse past twisting the handbag. Concur the tip with this hand, and use your other manus to steady your first hand. Hold the piping tip at a 90º angle higher up the newspaper, and move it just in a higher place the surface as you gently squeeze, getting a feel for how difficult you lot need to squeeze to create an attractive, unbroken design.
- Some people find it easier if they grasp the bag with their dominant hand and steady information technology with their non-ascendant manus, while others prefer the other way effectually. Try out both to see which is more than comfy.
iii

Pipe decorations effectually the border of the cake. For the classic ruffled cake border, utilize any piping tip with a wavy or star shape. Move the pipe bag slowly around the circumference of the top layer, while squeezing.
four
Pipe more elaborate decorations. For more than complex pipage decorations, consider trying a pattern on a square of parchment newspaper. The newspaper can then be chilled in the refrigerator to brand the design less fragile, then the design can be transferred carefully onto the pinnacle of the cake.
- Make a frosting rose for an impressive, yet archetype decoration

ane

Sprinkle edible decor on top. Besides bodily sprinkles, y'all could use chopped nuts, crumbled cookies, or small, soft candies such as jellybeans. For a more than hitting effect, use dark objects on light colored icing and vice versa.
two

Create complex designs with fondant. Fondant is a special blazon of icing with a more dough-like consistency. Purchase information technology at a baking supply shop or make it at home, then sculpt it into designs for the summit of your cake.
3

Decorate with fruit. Modest slices of fruit are often bundled on the top of lemon cakes, or cakes with calorie-free frosting. You can use an assortment of brightly colored fruit slices, or decorate more fancifully with strawberry fans.
4

Powder a lace blueprint onto your cake. Select a paper lace pattern, or an erstwhile lace doily, and lay it over the center of your cake. Employ a sifter or sieve to sprinkle powdered sugar or cocoa powder over the cake, then lift up the lace design to witness the results.
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Finished.

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Question

Tin can you use this method with one layer?

Information technology depends on what you mean by that. If you cut the i layer into two, it will work, but be gentle when icing the cake since it will be then thin. If you simply desire to employ a single layer, yous can decorate and ice your unmarried layer block using these same methods.

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Things Yous'll Need

Frosting
Two layers of cake (baked in separate pans, or 1 tall block cut in half)
Spoon
Offset spatula (an ordinary spatula will piece of work, but may scrape the block)
Refrigerator
Pipe handbag
Piping tip

Yous should allow the cake to cool before icing information technology and then that the frosting doesn't melt.
Add together strips of parchment paper or waxed paper around the block plate edges. When you are done frosting the cake, remove the paper strips. This will help keep your plate clean.
The thicker you desire the layers to be, the more icing you add.

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Article Summary Ten

To frost a double-layer cake, first let the layers cool completely. You can even chill them in the fridge for a few hours to speed upward the process. Next, add a dab of frosting to the plate or cake board where yous plan to frost the cake. This will help hold the bottom layer in place. Set the bottom layer down on your work surface, making sure it'southward well centered. If the surface you're working on is wider than the cake, wedge some parchment newspaper under the bottom edges of the cake to protect the surface from frosting drips or smears. Spoon out some frosting onto the peak of the cake layer, then spread it out in a thin, even glaze using an kickoff spatula. Printing the second layer downwards on top of the first, then spread some other thin coating of frosting on top of that layer. Use the spatula to spread the excess frosting from the tops of both layers around the sides of the cake. If there isn't enough frosting to completely cover the sides, spoon out a little more and spread that on. Arctic the cake in the refrigerator for 15-xxx minutes, or until the first glaze of frosting sets. This will aid seal in crumbs. Then, add together another, thicker layer of frosting to the acme and sides of the cake. Go around the sides of the block with the edge of a cake scraper to smooth out the frosting. You can also smooth the meridian with your spatula. Chill your cake for another 15-30 minutes, then add any decorations you like, such every bit piped frosting, fruit, or edible décor.

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