With a little imagination and a few simple techniques, you can completely transform everyday cakes. If you cannot find a cake pan in the shape you want, you can cut and shape a cake to form simple geometric and curved shapes or more ambitious novelty designs. There are also different methods for slicing and layering cakes together with a variety of delicious fillings to produce attractive effects once the cake is cut. Finally, there are many types of icings and frostings to produce smooth finishes or patterned effects.
Shaping Cakes
With some careful cutting and shaping, you can make many shapes from simple round or square cakes: animals, numbers, flowers, cars, and many others. Sometimes you will need to cut several required shapes out of a larger cake, or you can bake and shape several cakes and assemble them to create the desired end result. Most types of cake can be shaped, but a cake made from a cake mix, any flavor or color, is the most reliable.
When you are ready to shape the cake(s), figure out exactly how you need to cut to form the desired shape(s). Measurements can be crucial to the end result, so measure and mark the cake(s) and then cut the pieces carefully with a sharp, straight-bladed knife to make clean cuts. You can also use cookie cutters as needed because they also make good, clean shapes, which will make assembling the pieces easier.
“Crumb-coat” your cake by spreading a thin layer of frosting on all pieces or brushing all pieces lightly with apricot glaze (see page 205) and letting them dry. This crumb coat will catch any crumbs from the cut sides of the cake, thus preventing them from getting into the outer layer of icing.
Assemble the pieces using apricot glaze, icing, or frosting to help you form the pieces into the intended shape. Once assembled, place the cake on a cake board so that you do not have to handle it any more than is necessary.
At this stage, you are ready to cover the cake with fondant, marzipan, icing, or buttercream frosting. Pay attention to maintaining the proper shape throughout the finishing process.
Did You Know?
Cutting and shaping is always easier on a cake that has been given ample time to settle, about two or three days.
Simple Shaping
Simply cutting round or square cakes can create a wide variety of shapes. For example, by cutting a square cake in half diagonally and placing the resulting triangles back to back, you have a diamond-shaped cake. Here are some other ideas.
How to Make the Letter Z
1. Cut a square cake in half diagonally to form two triangles. Slide one half down along the cut until it touches the other half for only about 4 inches (10 cm), producing a Z shape.
2. Crumb-coat the two pieces and brush the joint with apricot glaze (see page 205), frosting, or icing to assemble.
3. For a quick and easy finish, cover the cake with a flavored buttercream frosting or other icing and decorate as desired.
1. Cut a round cake in half and slide one half down along the cut until it resembles an S shape.
2. Crumb-coat the two pieces and brush the joint with apricot glaze, frosting, or icing to assemble.
3. When smoothly coated with fondant, this makes an attractive and ideal special-occasion cake for someone whose name begins with “S.”
How to Cut Slab Cakes into Shapes
1. Bake a cake in a 10 × 8 × 1½-inch (25 × 20 × 4-cm) pan so that the cake is about 1 inch (2.5 cm) deep. Using simple round and oval cookie cutters, make shapes by pressing the cutters directly onto the cake to cut the pieces out cleanly.
2. To cut the cake into triangles, squares, rectangles, and the like, simply measure the shape carefully and cut.
3. Seal the edges of your shapes with a crumb-coat of apricot glaze, frosting, or icing. Cover the shapes with royal icing and decorate with simple decorations.
Checkered Cake
Deceptively simple on the outside, this cake reveals a surprise to the person who cuts it.
How to Make a Checkered Cake
1. Make two 7-inch (18-cm) round cakes in contrasting colors, such as chocolate and vanilla. Using a plain pastry cutter with a 2-inch (5-cm) diameter, carefully cut out a small round from the center of each cake. Then use a similar cutter with a diameter of 4 inches (10 cm) to cut out a further central ring from each cake.
2. Replace the cutout pieces of cake, switching the rings of each cake with that of the contrasting color, chocolate for vanilla and vanilla for chocolate. Brush each piece with apricot glaze before reassembling the cakes.
3. Place one cake on top of the other.
4. Finish with chocolate and vanilla buttercream frosting. Coat the sides with grated chocolate, and pipe the top with contrasting buttercream-frosting stars. When the cake is sliced, it will reveal a perfectly checkered pattern.
Did You Know?
If you are making layers by cutting across an oblong cake, measure accurately before cutting. Remember the old saying “measure twice, cut once.”
You can easily make numeral shapes from round, square, or oblong cake bases. Draw the desired number on paper and use it as a template for cutting out the entire number or pieces that you will assemble to make the number. If you want your numbers to have square instead of round edges, cut them from a 13 × 9-inch (33 × 23-cm) rectangular cake.
How to Make a Number 3 Cake
1. To make the number 3, either bake two 7-inch (18-cm) round cakes or use two ring molds of the same size to bake two Bundt cakes. If you bake two round cakes, use a 3-inch (7.5-cm) plain cutter to remove a round from the center of each. Cut one-third away from each of the rings of cake.
2. Position the two cutout cakes as shown and cut away the excess so that the two pieces join together to make a 3.
3. When you are happy with how it looks, crumb-coat the whole cake with apricot glaze, frosting, or icing and allow it to set before covering the entire cake with buttercream frosting or other icing and then decorating.
Number 3 Cake
The smooth buttercream frosting on this fun birthday cake is simply decorated with cornelli work (see page 150) piped from a plain writing tube. You can finish the decoration with brightly colored candies and decorate the cake board with sprinkles.
To cover and decorate the tractor, spread all of the cake pieces with colored icing and reassemble, pressing together well. Spread pairs of large round cookies sandwiched together with buttercream frosting for the back wheels and repeat with smaller cookies for the front wheels. Trim the cabin, the engine grille, and the wheels with licorice strips and use hard candies for the wheel trim and headlights.
Designer Novelty Cakes
When designing and making novelty cakes, careful planning is vital. Figure out the components of your selected design on paper and then decide what size and shape of cake or cakes will be needed. Trial and error is sometimes the only way to get the cake you envision, but that is part of the fun.
How Make a Tractor Cake
1. Bake a cake in a 2-pound (1-kg) loaf pan. Cut a 2-inch (5-cm) piece off each end of the cake.
2. Trim one end piece to match the thickness of a mini chocolate-covered jelly roll. Brush all of the pieces with apricot glaze.
3. To assemble the cake, position the mini jelly roll crosswise on one side of the cake board with the trimmed-off piece at right angles to it to support the cabin. Arrange the cabin and engine housing on the supports to ensure that all pieces fit neatly.
Making Layer Cakes
It’s fun to cut into a layer cake and reveal its many layers and fillings; you can even incorporate a variety of flavors into the same cake. The options can be endless—for example, alternating chocolate layers with vanilla, orange, lemon, and lime, or layering plain sponge cake with chocolate and coffee fillings to give sharp contrast in appearance and flavor.
It can be tricky to make a cake with perfect layers, but there are many ways to achieve the desired end result. You can make a deep cake in a single pan and cut it carefully into three layers. You can bake two cakes of the same size and cut each into two layers, resulting in a total of four layers. If you want a cake with many thin layers, you must bake the layers on baking sheets. An interesting twist on a layer cake is to bake a Genoese sponge cake in a jelly roll pan, cut it across into three rectangular strips, and layer the strips to form an oblong-shaped cake.
Use the following tips for layer-cake success:
Bake evenly sized cakes with level tops so the layers will be flat when you assemble the cake. Be sure to level out the mixture in the pans before baking.
Did You Know?
Always lift and position each layer carefully on top of the other, supporting it with the palms of both hands. Check that the cake is level after adding each new layer so that it does not look uneven when finished.
Prepare your baking pans properly; if using a cake mix, read the instructions. Some cake mixes require fully lined pans while others need only to be lightly greased and dusted with flour.
If you need to divide a cake mix between more than one pan, split the mixture evenly and then weigh the pans on scales to make sure.
If you are baking thin layers on baking sheets, first line the sheets with parchment paper and then draw the outline of each layer. Spread the mixture to just inside the marked lines.
Ensure that the oven racks are level so that the cakes bake evenly.
Once you’ve baked and cooled the cakes, cut them into layers if necessary. To do so, place a cake on a thin cake board on a turntable at eye level. Using a long, sharp knife, make evenly spaced marks on the side of the cake for the number of layers you need. Cut into the side of the cake in a sawing motion as you slowly revolve the cake, keeping the cut level. You may find this easier if you hold a thin cake board on top of the cake to keep it steady. Once you have cut all around the side of the cake, continue the sawing motion to separate the layers. Repeat to cut more layers if necessary.
Frosting or Icing?
The terms frosting and icing are often used interchangeably (as I do in this book) to describe the coating that covers cakes and other baked goods.
Frosting is a thick, usually fluffy, mixture that can be cooked or uncooked and is often flavored with chocolate or other flavorings. Used for coating or filling cakes, frostings range from quickly swirled meringues to more fluid types, such as buttercream.
Icing is a thin, sugary coating that usually hardens on cooling. Icings are generally thinner and glossier than frostings and are used to coat the outside of cakes.
How to Layer Two Cakes Together
1. Make an 8-inch (20-cm) round chocolate cake and an 8-inch (20-cm) round white cake. Use a turntable and a sharp knife to cut each cake into two even layers.
2. Spread a base layer of white cake evenly with buttercream filling. Arrange a layer of chocolate cake on top and spread it with buttercream filling.
3. Repeat alternating layers of cake and filling until all are sandwiched in position.
4. Chill the cake to retain its shape and then finish the cake by coating it with the remaining buttercream.
Did You Know?
You can use the same mixture to both fill and cover the cake, although you may need to modify the filling by diluting, thickening, or warming to obtain the desired consistency for covering the cake.
1. Make a sponge cake in a 13 × 9-inch (33 × 23-cm) jelly-roll pan. Measure the cake carefully and cut it into three equal strips. Roll out a piece of marzipan very thinly and cut it into three pieces to match the cake layers.
2. Brush one layer of cake with warmed jam or jelly and then top with a layer of marzipan. Spread the marzipan with cold chocolate icing.
3. Repeat the process with another layer of cake brushed with jelly and a layer of marzipan and chocolate icing.
4. Top with the last cake layer, jam, and marzipan.
5. Roll out a thin length of marzipan to fit around the sides of the cake. Brush it with jam and fit it smoothly into position.
6. Allow the marzipan to set and then finish by coating the cake with the remaining chocolate icing.
Filling Cakes
Cake fillings come in different textures, consistencies, flavors, and colors. Fillings are essential to layer cakes; besides holding the layers together and giving the cake a good shape, they add moisture and flavor.
There are many types of cake filling, including plain or flavored whipped cream; buttercream frosting; chocolate fudge frosting; fruit, such as bananas and strawberries; and a variety of jams and jellies. Different fillings work better in some cakes than others. Light, delicate-textured cakes need lighter fillings, while more substantial cakes will tolerate a richer type of filling. This is an important consideration, because a cake with filling that is too heavy can fall apart when cut.
Did You Know?
The consistency of a cake filling is important. A too-firm filling can pull crumbs from the cake’s surface when you spread it on, making a messy layer; a too-soft filling will cause the cake layers to slip and move around and the filling to ooze out.
To fill a cake, place the bottom layer on a thin cake board. Use an icing spatula dipped in hot water (this prevents the filling from sticking to the spatula and pulling up cake crumbs) to spread the filling evenly over the cake. Dip the spatula in hot water again and smooth out the filling for a level finish. Place the next cake layer in position, making sure it is level, and then repeat the process—and so on until all layers are stacked and filled. Always keep the cake on the cake board during the filling process to ensure that the cake remains level.
When you’re using whipped cream as a filling, the easiest way to fill the layers is to pipe the whipped cream evenly over the cake’s surface using a ¼-inch (5-mm) plain piping tube. Place the next cake layer evenly in position and gently press to level it. Repeat the process, filling and adding the remaining layers of cake.
For a jam or jelly filling, gently heat the filling first to give it a softer consistency for spreading over the cake layers. If you are using both jam and whipped cream for a filling, dilute the jam with a little water instead of heating it because warm jam will melt the whipped cream.
The most important point to remember when layering and filling cakes is to work at eye level to ensure the cake is level. If the layers are even and you’ve spread the filling smoothly throughout the layers, and you’ve assembled the cake with the layers stacked accurately, the end result should be a well-shaped cake ready for coating. Allow the filled cake to set in the refrigerator to ensure the cake is firm and retains a good shape before frosting or icing.
Layers of soft cake filled with tangy jelly and whipped cream make a classic cake that is as pleasing to the eye as it is delicious.
How to Fill a Layered Cake with Cream
1. Make an 8-inch (20-cm) round cake in a deep cake pan or springform pan. Place the cake on a cake board set on a turntable at eye level and mark the side with three even cuts. Cut through the top layer first and then remove the top layer carefully before cutting the next layer. Repeat until you’ve cut all of the layers.
2. Whip the cream until it is just standing in soft peaks and put it into a piping bag fitted with a ¼-inch (5 mm) plain tube. Pipe the cream in a spiral coil on the base layer to cover it evenly.
3. Spread the underside of the next layer with jam and place it evenly in position. Repeat the process, piping cream onto the top of the middle layer and spreading jam on the underside of the top layer.
4. Chill the cake to set the whipped cream before covering the cake in whipped cream frosting and nuts.
One of the most satisfying parts of cake decorating is applying the finishing coat of frosting or icing before adding the final decorative touches. A well-prepared cake with even layers should be fairly easy to cover because careful preparation makes the final process easy.
Each frosting or icing has its own characteristic texture, flavor, color, and consistency. Some coverings are satin smooth and may be poured over the cake to create a smooth finish. Other varieties may need spreading or swirling to give a textured appearance. Versatile buttercream frosting may be smoothed flat, textured with an icing spatula, or piped to give a professional appearance. Whatever you choose as a covering, start with a well-prepared, cooled cake (some types of cake should be chilled rather than left at room temperature) to help ensure that it keeps its shape while being covered.
Fancy Teatime Cakes
These tiny, pretty cakes have been coated in pastel-colored royal icing. Simple threads of icing piped in contrasting shades complete the decoration.
Covering cakes with frosting gives you a choice of a smooth surface or a textured finish. If you want a smooth finish, keep the cake on a thin cake board that is the same size as the cake or slightly smaller, and place it on a cooling rack over a plate on a turntable.
Make the frosting to the correct consistency; it should be thick enough to coat the back of a spoon evenly. If it is too thick, place the bowl over hot water to melt the frosting (it will still be warm at this stage) or add a little water. If the frosting is too thin, allow it to cool so that it thickens.
Before actually frosting the cake, make sure you have an icing spatula ready. Pour the frosting over the cake and allow it to fall freely over the sides. Resist the temptation to spread the frosting; rather, gently tap or shake the cake to encourage the frosting to fall evenly from the top.
Once the frosting has stopped falling, run your icing spatula around the base of the cake board to neaten the edge, and then allow the covering to dry. Carefully transfer the cake to a cake plate before adding the finishing touches.
If you want a cake with a really sharp and defined shape, first spread some of the frosting over the cake to coat it evenly. Then, using a wet icing spatula, spread the frosting as smoothly as possible to shape it. Allow this first coat of frosting to set before you pour the remaining frosting over the cake as previously described.
1. You may pour royal icing directly over small cakes, providing you have already crumb-coated them (see page 25). For a very smooth finish, add a very thin layer of marzipan over the cakes before icing them. You may also place small marzipan shapes on top of the cakes for decoration.
2. Make your royal icing to the correct consistency; it should be thick enough to coat the back of a spoon with a transparent coat of icing that does not run off.
3. Place the cakes, spaced apart, on small cake boards on a cooling rack over a tray, plate, or sheet of parchment paper.
4. Using an angled icing spatula to lift and support each cake, spoon the icing over the cake in one movement.
5. Once you’ve coated all of the cakes, leave them in position to dry. Carefully remove the icing from underneath the cakes before removing them from the cooling rack.
Did You Know?
Once royal icing has set, it has a tendency to crack when the cake is moved. It is therefore important to place the cake on a plate or board before icing it.
How to Make Chocolate Frosting with a Smooth Finish
1. Place the cake on a wire rack over a baking tray or on a plate set on a turntable.
2. Make the chocolate frosting, ensuring that it is the right consistency to coat the back of a spoon.
3. Pour the frosting quickly over the cake to coat completely.
4. Shake the tray gently to encourage the frosting to cover the cake evenly and smoothly; use an angled icing spatula to smooth the surface, if necessary.
5. When the excess frosting has stopped falling, carefully place the cake on a plate or a board. Allow the frosting to set completely before decorating the top and/or sides.
1. Make the royal icing to the correct consistency, so that it is thick enough to coat the back of a spoon without running off.
2. Tint one-quarter of the icing a different color and place it in a parchment-paper piping bag; fold down the top and have a pair of scissors ready.
3. Place your cake on a cake board and pour the remaining icing over the top of the cake. Working fairly quickly, coax it to the edge of the cake with a paintbrush to make the icing even.
4. Snip the point off the piping bag and pipe parallel lines of icing across the top of the cake.
5. Drag a toothpick across the lines of icing in one direction and then in the opposite direction to create a feathered effect. Allow the icing to set.
Covering a cake with frosting of a thicker consistency is a different process because you need to spread, rather than pour, the frosting evenly over the surface of the cake. Start by making sure that the frosting is well beaten, smooth, and soft in texture (so that it does not pull up the cake’s surface crumbs). Keep the cake on a thin cake board and place it on a turntable. Place a spoonful of frosting on top of the cake and use a small, angled icing spatula to spread it smoothly. Have a bowl of hot water nearby into which you can dip the spatula as you are spreading the frosting so that it does not stick to the spatula and pull up the surface crumbs.
Coat the cake evenly with the frosting. Then, using the icing spatula dipped in hot water, add more frosting and spread it smoothly to obtain an even surface.
You can achieve a very attractive finish by paddling the icing spatula backward and forward to create a lined effect instead of a perfectly smooth surface. Another way to produce a textured finish is to swirl the icing spatula on the surface of the frosting. Press small amounts of frosting on the surface and pull the knife away sharply to produce a peaked finish.
Alternatively, you can pipe frosting over the cake to cover it. A basket-weave design is a popular choice to cover the cake’s surface completely. Lines of frosting piped from top to bottom on the sides of the cake are attractive, especially when the cake has a smooth finish on top.
How to Make Buttercream Frosting with a Smooth Finish
1. Make (and tint, if desired) your buttercream frosting to the correct consistency, ensuring that it is soft enough to spread without pulling up the surface crumbs of the cake.
2. Have a bowl of hot water nearby. Use an icing spatula to spread the top and sides of the whole cake thinly with a coating of frosting, dipping the spatula in the water as needed to prevent it from sticking to the frosting.
3. Once you’ve covered the entire cake with a thin layer, spread more frosting over the cake and, using the spatula dipped in the hot water, spread the frosting until flat and smooth.
4. Allow the frosting to set or place the cake in the refrigerator before decorating.
How to Make Buttercream Frosting with a Textured Finish
1. Make a quantity of plain or chocolate buttercream frosting.
2. Have a bowl of hot water nearby. Use an icing spatula to spread the top and the sides of the cake evenly with the frosting to cover the cake completely. Dip the icing spatula in hot water as you spread the frosting to create a very smooth surface.
3. Clean off the icing spatula in water and then lightly run it backward and forward over the buttercream to create a lined effect.
4. Create the same lined pattern on the sides of the cake by running the blade of the spatula from the top of the cake to the base.
Flower Buttercream Cake
This cake looks beautiful and tempting with a patterned buttercream finish and a piped reverse-scroll edging. Ribbons and fresh flowers complete the elegant look.
How to Coat a Cake with Whipped Cream
1. Whip the cream until it peaks softly.
2. Use a small icing spatula to spread the sides of the cake evenly with whipped cream.
3. Press toasted nuts around the sides of the cake until the whipped cream is evenly covered with nuts.
4. Spread the top of the cake with a layer of whipped cream and use an icing spatula to give a smooth finish to the surface.
5. Place the remaining whipped cream in a piping bag fitted with a small star tube and pipe a star border around the top edge of the cake.
Did You Know?
Once you’ve covered the cake, you can coat the sides with toasted nuts, crushed biscotti or meringues, crushed pralines, or grated chocolate to flavor, texture, and color.
Citrus Petal Cake
A light sponge cake filled with fresh whipped cream and coated in lightly toasted flaked almonds. The top is piped with whipped cream swirls and decorated with cutout lime and orange zest petals and strips of orange and lime zest.
