How Do You Get Your Square Cakes & Round Cakes.....

Decorating By Regan Updated 12 Jun 2007 , 8:37pm by miriel

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Regan Posted 12 Jun 2007 , 4:27pm
post #1 of 15

So tall, or 'full' looking? Over the weekend I did a 10" square cake as a base, I torted it and put bc in the center. It was still so 'short' and did not give a good square look. Do you guys usually bake 2 and put one on top of eachother? Thats almost what it seems like I would of had to do to give it that nice full square look? Same goes for round cakes, how many are you guys actually baking?
I hope my question makes sense... thank you!

14 replies
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JoanneK Posted 12 Jun 2007 , 4:32pm
post #2 of 15

You need to bake two and sometimes three pans to get the nice tall look. One layer (pan) will not be high enough to look good.

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miriel Posted 12 Jun 2007 , 4:32pm
post #3 of 15

I bake 2 cakes and after levelling the top off, these are slightly less than 2" high each. Cut each cake into 2 layers, resulting in 4 cake layers.

Then, stack 4 cake layers with 3 layers of buttercream to make a cake that is about 4" high.

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SILVERCAT Posted 12 Jun 2007 , 4:32pm
post #4 of 15

What size depth are you using? I know some people use 2" and others 3". I guess if you use a 2" you would make two of the same size. I personally use 3" and than with torting and filling it gives my cakes the height I need!

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sweetness11379 Posted 12 Jun 2007 , 4:33pm
post #5 of 15

I always bake at least 2 cakes and then torte. I'm also using a 2" pan not the 1 1/2" pans like my mom always had in her kitchen. For a square cake I use up to 3 cakes to get a full square (see my present in photos). Hope that helps.

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Yayaism Posted 12 Jun 2007 , 4:36pm
post #6 of 15

You have it right icon_smile.gif 2 cakes stacked is exactly what you need to do to make nice tall cakes.

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Tonja Posted 12 Jun 2007 , 4:46pm
post #7 of 15

I also add meringue powder to all my cakes and my cakes are usually really tall. On my round cakes I use two 3" layers. On my sheet cakes I do not use two layers. Hope it helps!

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smbegg Posted 12 Jun 2007 , 4:46pm
post #8 of 15

I over fill my 2" pans to insure that I have a 2" cake. Then I stack 2 on top for a 4"+ total height with filling and frosting. If I want it really tall, then I tort it which adds atleast another inch.


Stephanie

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jackiepf Posted 12 Jun 2007 , 4:48pm
post #9 of 15

My problem is that after cutting each layer in half, to make the cake 4 layers, they are all over the place. They are never perfectly round. icon_cry.gif

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Regan Posted 12 Jun 2007 , 4:49pm
post #10 of 15

The pan I was using was a 2" deep, I was thinking I was doing something very wrong since mine wasn't turning out like I was thinking it would! I should almost have 2 of each size of cake pan then to make things go a little faster. Thank you guys soo much icon_smile.gif

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ShirleyW Posted 12 Jun 2007 , 6:09pm
post #11 of 15

It depends too on how much mix you use for your 2" pans. This is the guide I go by.
For a 10" round or square- 1 full mix
For 6" pans I divide one mix into the two pans
For a 12" pan- 1 1/2 mixes
14" pan- 2 mixes
16" pan 2 1/2 mixes and I use the 1/2 mix that is leftover for one 6" pan.

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Katskakes Posted 12 Jun 2007 , 6:25pm
post #12 of 15

when i try doing this my cakes are always! lopsided. I need seriously practice on cutting cakes even. yes even with the cutter! icon_redface.gif

Carson Cake Central Cake Decorator Profile
Carson Posted 12 Jun 2007 , 6:33pm
post #13 of 15

I always bake two cakes the same size, level them, then fill them. I use the 2" cake pans and that gets me close to 4", which is a good size to aim for! I think I just might try the meringue powder, never thought of that!

Also, one more thing I do, but it may make you bake more cakes, is as soon as the cakes come out of the oven, I take a clean towel and push down on the cake to level. This will remove air and also make the cake a little more dense if its being covered in fondant. I hardly ever have to level the cake very much, so not much is wasted!

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Candy120 Posted 12 Jun 2007 , 7:23pm
post #14 of 15

Carson....then WHAT do you use for CAKE BALLS??? Oh, my goodness, I don't think I could live without CAKE BALLS!!

I use a wire rack and press down on my cakes right after they come out of the oven.

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miriel Posted 12 Jun 2007 , 8:37pm
post #15 of 15

I also press down the middle of the cake right after coming out of the oven but still remove the top part as I don't care much for that texture.

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