December 12, 2010 by itheebake
Yesterday I started practising the stacking of cakes.
Looking at the internet videos I got a bit scared because they all recommend using specialised baker wooden wedges (or whatever they’re called) and I had none. I tried doing it without them, and it kind of works! Albeit the top tier is not very big, but 24 hours later it is still holding on.
I made a vanilla cake for the bottom layer in a 9 inch mold and a chocolate one for the top in a smaller one (don’t ask, I am not good at maths)
The bottom one came out a bit blah, I used vanilla syrup instead of real vanilla pod and it shows (or should I say it tastes?). It’s rather bland and tasteless.
The top one is something else…I like it , and I am not just blowing my own trumpet here, you know I wouldn’t lie to you guys. I made it with Demerara sugar with gives it a toasty rich flavour. I used a bit of extra caster sugar too because tasting the mix I didn’t think it was sweet enough. Yes, I do that, I try the mix, I eat the batter, I lick the spatula, the pots, the whisk…the lot.
Right now the trickiest bit for me is getting the frosting to look smooth and tidy and pretty, and most of all: appetising. But I reckon I am on my way.
And a closeup of my tools:
As you can see, not very evenly iced
but it looks almost perfect from this angle.
A good effort over all. Non?