Smith Island Cake

Baking By Anjeli126 Updated 27 Aug 2018 , 10:41pm by kakeladi

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Anjeli126 Posted 27 Aug 2018 , 2:45am
post #1 of 2

Happy Evening!

Has anyone ever tried making s amith island cake ( thin 10 layer yellow cake with chocolate icing) as a whole cake and then slicing it? Would this even be a good idea? Could the batter make a difference if your making thin layers or one whole cake?

Making a wedding cake and this is one of the tiers...just curious about options:)

Thanks in advance for any help or advice!

Happy Baking!

1 reply
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kakeladi Posted 27 Aug 2018 , 10:41pm
post #2 of 2

I saw an article in a magazine years ago What you describe.  As I recall it was called something like "14 layer cakes" and the lady was well know for it.  I'm guessing it will be just fine.   Keep the filling thin - basically just a light smear.  Since there is so much (if you go 10, 12, 14 layers) that would be plenty of filling.  I'm thinking each layer of cake was like only 1/2" thick. 

I would think one would need a cake like pound cake - dense.  I'm not even sure my *original* WASC would be dense enough. 

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