How to Assemble and Frost a Layer Cake



Dan shows us how to assemble and frost a layer cake seamlessly. He recommends baking the cakes in batches to get uniform, flat layers.

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29 Comments

  1. no one likes a crumbly cake, Americans idea of a "moist cake" is like a wet/damp sponge. some even put simple syrup on their cakes yikes as if your "buttercream" isn't packed enough with icing sugar. I make cakes for a living and I never had a problem with cutting my cakes in thin layers, get a better cake recipe.

  2. I know that I love that cake so much and would love to be there cleaning the bowl after the icing have been put on the cake. Upon seeing it I am hungry and want some of it, about a third immediately, and could eat another third later. Thanks for sharing this idea with us and keep up the great work in your kitchen.

  3. All I can say as a Europen is that this cake is a monstrosity. Too high, unnatural disgusting colors, no fruit or berries to cut the sweetness, not elegant, too much sugar with all that frosting. Literally nothing good with it.

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