Making a cake for my mom's 60th birthday. I don't know which pans to use and how many! The cake only needs to serve 15.
Here's what I have:
8 x 2" sqaure -- 2 pans
9 x 2" round -- 2 pans
8 x 3" round -- 1 pan
6 x 3" round -- 1 pan
I'm having a hard time deciding what to do! I planned on torting a chocolate cakde it so I can use raspberry & chocolate ganache fillings, but I heard that it's very difficult to torte a 2" cake because it may split, fall apart, etc.
Then I don't know if I should use buttercream to ice it then put on a layer of chocolate ganache??!
I'm very good at following detailed instructions and looking at a picture to decorate but coming up with something on my own is proving very hard for me! Can someone please just tell me what size to make, how to do it and give me step-by-step instructions
! (Just kidding...kind of!)
So...any suggestions, inspirations, ANYTHING(!!) would be GREATLY appreciated !
Thanks!
Lisa
Making a cake for my mom's 60th birthday. I don't know which pans to use and how many! The cake only needs to serve 15.
Here's what I have:
8 x 2" sqaure -- 2 pans
9 x 2" round -- 2 pans
8 x 3" round -- 1 pan
6 x 3" round -- 1 pan
I'm having a hard time deciding what to do! I planned on torting a chocolate cakde it so I can use raspberry & chocolate ganache fillings, but I heard that it's very difficult to torte a 2" cake because it may split, fall apart, etc.
Then I don't know if I should use buttercream to ice it then put on a layer of chocolate ganache??!
I'm very good at following detailed instructions and looking at a picture to decorate but coming up with something on my own is proving very hard for me! Can someone please just tell me what size to make, how to do it and give me step-by-step instructions
! (Just kidding...kind of!)So...any suggestions, inspirations, ANYTHING(!!) would be GREATLY appreciated
!Thanks!
Lisa
If all you need is 15 servings and don't want a lot of left overs a double layer 9 inch will do. As for torting... I cheat and only put an inch of batter in the pan then make as many pans of cake as I want torted layers. ex: If I torte 3 layers, I will bake 3 cakes where i've only put one inch high of batter in the pan. Makes life easier. And as for the ganache fillings, I just use those without the buttercream in the middle. Hope that helps.
Ironically, I sent a cake in with hubby today for a co-workers 76th birthday. I use 2" pans and I torted it. If you slide a cardboard under each layer that is torted, then you can very easily slide the torted layer right back on after you add the filling.
The cake had choc fudge, white BC, and red raspberry fillings. (Pic coming .... it's still in my 14-yr old's camera and I don't know how to download from her camera! Help! I'm a technological hostage!)
If you put your cake layers in the refridgerator to chill they should hold up no problem to torting. These are all rather small sizes and you should not have any trouble.
An 8" torted (giving 4 layers of cake and 3 of filling) with both the raspberry and ganache......maybe frosting in ganache with whipped ganache in the center and raspberry for the other 2 filling layers. HTH
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