Want to learn how to assemble a layer cake? I know it can be intimidating when you decide to make your first cake! I’ve been there! But I would have never imagined the progress I’ve made over the years. And practice makes PROGRESS! Now, I’m sharing what I’ve learned over the years to help you! 🙂
TOOLS YOU NEED FOR CAKE DECORATING
Check out this post to see what kind of tools you need to get started! Once you take the plunge, you’ll realize it’s a lot easier than it looks. And you just have to practice, practice, practice!
I’ve added a video at the end of this post, but please READ THIS POST IN ITS ENTIRETY! There are a few tips in here that won’t be in the video!
FIRST STEP TO ASSEMBLING A LAYER CAKE
First and foremost, get your supplies ready. Depending on the size of the cake, I use one cake circle that’s the same size as the cake, and another that’s 2” bigger (ex. For a 6” cake, you need a 6” and 8” cake circle).
*TIP ALERT!* – Use a non-slip cake pad so your cake doesn’t slip and slide all over your turntable.
You’ll also need a spatula and cake scraper. Oh and your cake and buttercream 🙂
EVEN CAKE LAYERS
If your cakes have baked unevenly, or they look like little mountains – make sure to cut off some from the top to level them out using a serrated knife.
Start by spreading a bit of buttercream onto your cake circle. Place your first layer of cake.
Then spread a thin layer of buttercream and spread with a spatula (offset or straight, whichever you prefer).
Add your next layer of cake, and repeat.
Instead of plopping and spreading your buttercream, some cake decorators like to pipe their buttercream onto each layer. I would definitely try this method at first, it might be easier for you!
If you’re making a 3 layer cake, this is where you’d add the last layer. I normally flip this layer so the bottom is actually the top of your cake.
With the same spatula, spread your buttercream all around your cake, then scrape the excess buttercream with your cake scraper.
THE NAKED CAKE
This is your crumb coat. You want to capture all of the crumbs so they don’t show up on the final product. OR this is your simple naked cake! Add a drip, and some fresh flowers, and you’re left with a beautiful, elegant cake!
*TIP ALERT!* – If you’re making a naked cake, instead of using the same-size cake circle, use one that is slighter smaller (or cut a bit around it). This would help avoid the edge of the cake circle showing on the bottom of your cake!
If you’re adding a final coat, place this crumb-coated cake in the freezer for about 10 minutes.
AVOIDING CRUMBS ON THE OUTSIDE OF THE CAKE
*TIP ALERT!* – USE A NEW BOWL OF BUTTERCREAM FOR YOUR FINAL COAT! You’re bound to have some crumbs in the bowl that you used for your crumb coat. It’s best to use a new bowl and add new, fresh buttercream. And use new tools!
Take your crumb-coated cake out of the freezer and spread another layer of buttercream all over the cake, then use your cake scraper to smooth it out.
You may want to start spreading buttercream on the top of your cake, or maybe around the sides first. Again, it’s all about preference and what works best for YOU!
HOW TO GET SMOOTH BUTTERCREAM FROSTING
*TIP ALERT* – Yes, another tip! When you’re applying this final layer of buttercream on your cake (ie. Masking your cake), you want the buttercream to be a nice, smooth consistency. Pop it in the microwave for 5 seconds at a time and mix. Be careful not to microwave for too long or you’ll get buttercream soup 🙁 Then it’ll just slide right off your spatula and onto your counter, or cake board. It’s happened to me…many times!
You’ll probably have some air pockets show up, or spots where there isn’t enough buttercream. Keep adding and scraping the cake, until you get to an even, smooth coating of buttercream.
If you get frustrated (Lord knows I do!), STOP. Put the cake back in the freezer, and start the process again. If you’re a perfectionist like I am, you’re gonna keep adding buttercream and scraping and you may never be happy with it – especially if you’re annoyed and frustrated by now.
Masking cakes is still something I struggle with every once in a while, but it is something that takes practice to get it “perfect” (notice the quotations, because I’m never completely satisfied!).
Once you’re happy and finally done masking your cake, put it in the freezer again for at least 15 minutes. Use a large offset spatula to carefully transfer the cake to a cake drum. Then decorate however you like!
Use this technique when decorating your cakes. You should also have your cake masked before you put fondant on your cake! But that’s for another day 🙂 Another thing that I used to struggle with – like, TEARS would come down! Haha! But I’ll share my tips and tricks for that in another post!
HOW TO CRUMB COAT AND MASK A CAKE – VIDEO!
For visual learners, here’s a how-to video!
In the meantime, good luck! And happy cake decorating!
xo
Mich
this is so pretty and the steps are on point, thanks for sharing
thank you!!:)
Thank you for making this learner-friendly with pictures, words, and a video!
I’ve always been so intimidated to layer a cake! You broke it down so well, thank you!
Thank you so much for sharing so many wonderful tips. The pics are also very lovely.
Pastor Natalie (ExamineThisMoment)
Letstakeamoment.com
thanks for the tips! I’ll be looking on that non slip pad also for a turn table for my cake 🙂
Very helpful post! All the steps are clear and very well explained and the cake looks so good! Thank you for posting this!