southerngirl1913 Posted 13 Mar 2012 , 5:36pm
post #1 of

Hello! I am new to the forum but excited about all the things I know I will learn.

I am attempting my first rainbow cake (almond flavored with SMBC icing) and it is six layer rounds. The problem I'm having is I did not spread the batter evening in the pans and I thought the batter would spread out during baking. Big mistake. So I have one or two of my layers smaller in diameter than the others.

When stacking do I try to fill with icing or do I trim the layers somehow?

I appreciate any tips!

2 replies
kakeladi Posted 13 Mar 2012 , 5:44pm
post #2 of

that is a difficult ? to answer. Do you (or the customer) like lots of icing? Just how much of a difference is there?
You can chill the layers in the freezer, but don't freeze them till *hard* - just well chilled maybe 30-60 minutes? Then use a sharp knife to trim them down to all the same size. If you have a cake board the exact size of the smallest layer put that on top of the layer and hold the knife straight up & down against the board to shave off the extra. Repeat until all the layers are the same.
If you love icing and don't mind extra just go ahead and ice the layers evenly. Since I'm a sweet lover that's what I would do. But if for a customer you really should trim the layers down to all the same size.

southerngirl1913 Posted 13 Mar 2012 , 5:55pm
post #3 of
Quote:
Originally Posted by kakeladi

that is a difficult ? to answer. Do you (or the customer) like lots of icing? Just how much of a difference is there?
You can chill the layers in the freezer, but don't freeze them till *hard* - just well chilled maybe 30-60 minutes? Then use a sharp knife to trim them down to all the same size. If you have a cake board the exact size of the smallest layer put that on top of the layer and hold the knife straight up & down against the board to shave off the extra. Repeat until all the layers are the same.
If you love icing and don't mind extra just go ahead and ice the layers evenly. Since I'm a sweet lover that's what I would do. But if for a customer you really should trim the layers down to all the same size.




Thank you for the response. I'm making it for a friend and I think she would be okay with the extra frosting. I may see if I do in fact have a cake board the size of the smallest and try trimming. I hope it works!

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