How To Stack Uneven Cakes

Even the most fastidious pastry chef (I may or may not have 2 pairs of culinary tweezers, 10-Acto knives, and a protractor in my kitchen drawer) tin acknowledge the amuse of an imperfect-looking layer cake. Layer cakes are the best of home baking: nostalgic, accessible, and made with love. If someone offered me the option of a perfect bakery cake or a slightly slumped homemade one, I'd choose the bootleg version every time.

That said, there is no reason not to let your layer cake look as good every bit information technology tastes—especially since it may be the centerpiece of the party. Now that y'all tin can bake a layer cake, here are six essential tips for decorating it.

one. Stack it evenly

Some cakes dome when baked. Stacking cakes with rounded tops ways less stability and an uneven-looking consequence. Get downwards to heart level with your cake layer, and so use a long serrated knife to slice off the domes.

I prefer not to slice all the way through the block in 1 cutting; you are more than likely to cut crookedly that way. Instead, slice into the cake well-nigh a third of the manner toward the heart, then requite the block a quarter plough and slice toward the heart again. Repeat until you piece of work all the way around the cake, and, finally, cut through the center and lift off the dome. (It helps if yous have a turntable—more on that below.)

Next, stack your summit block layer upside downwards so the lesser of the cake faces up. Now you have a perfectly flat, crumb-free cake top. Some people discard the cake tops. I phone call them a perfect snack.

2. Invest in a turntable (the other kind)

I'm not talking almost your vinyl. A block turntable makes cake decorating a smooth operation in every manner. The heavy cast-fe Ateco version is the gold standard, merely less-expensive versions abound.

If you use a turntable, you'll also desire to buy cheap paper-thin rounds for nether the block. That manner you can support the block and transfer it to the serving plate (or box) without risking the cake corking or collapsing. A smear of buttercream will "glue" the lesser block layer to the cardboard. A folded, clammy paper towel or slice of record between the turntable and the cardboard keeps the cake from shifting on the table as you decorate it. Paper-thin rounds besides build a petty extra height to the cake (I oft tape two together) and go on the cake knife from scratching your prissy platter.

3. Utilise an commencement spatula—or a handy alt

Most bakers swear past offset spatulas, big and small, to spread and even buttercream on a cake. An offset spatula—a straightedge, leveling tool, and spreader all-in-i—is worth the investment.

Merely offset spatulas aren't the merely tools that can pull buttercream duty on a layer cake. Bench scrapers and even household rulers are mutual tools as well—especially for spreading buttercream evenly on the sides of the cake. Place the long edge of the ruler or bench scraper flush against the side of the block afterward yous've added buttercream, resting the bottom edge on the cake turntable or plate. Then drag the ruler around the block, or rotate the block on the turntable, if using, to create smooth, evenly buttercreamed sides.

(Added bonus: A ruler lets yous ensure that all sides are an even height. Rather than eyeballing the cake for evenness, yous tin can hold the ruler parallel to the cake sides and precisely measure the heights.)

4. Cover your cake plate

If you don't have a turntable, no problem—y'all can build your cake straight on the platter. To go on your serving plate crumb- and frosting-complimentary, place strips of parchment or wax paper on the cake platter, set up the cake on superlative of the strips, and decorate. The strips should be wide enough to extend to the border of the plate. Later you've finished decorating, pull the parchment strips away to reveal a pristine cake platter.

v. Add a little something on height

Sprinkles on a cake are e'er the correct decision. But there are a few other means to decorate a cake with nearly aught endeavor.

Fresh berries, maybe dusted with a little powdered sugar, always look gorgeous and pair well with both chocolate and vanilla. For chocolate cake, buy a bar of chocolate and run a vegetable peeler down the sides to create instant mini chocolate curls. For carrot cake, dip long carrot peels into warm simple syrup for about 30 seconds. Drain, then wind them into rosettes.

vi. Have a fill-in plan

We've all been there. If, despite offset spatulas, turntables, and tutorials, your cake looks similar a schlumpy fail, but pile on the buttercream and employ the back of a spoon to create pillowy swirls.

Let's bake a cake!

Two layer vanilla cake with white frosting