A multi‑layer cake is impressive, but only when it stands straight and looks clean. Here’s how to build a cake that’s both stable and beautiful.
(1) Baking Even Layers
- Divide batter equally; use baking strips or insulate pans.
(2) Leveling & Trimming
- Use cake leveler or long serrated knife.
- Save trim pieces for cake pops.
(3) Soaking & Syrups
- Brushing layers with simple syrup for moisture and stability.
(4) Stacking & Filling
- Use cake boards between tall layers.
- Spread fillings evenly and not too thick.
(5) Crumb Coat Application
- Thin coat of icing to trap crumbs, chill before final coat.
(6) Final Icing & Smoothing
- Use bench scraper, turntable, and offset spatula.
(7) Using Dowels & Support
- For tall or heavy cakes: insert wooden/plastic dowels, center dowel.
(8) Transportation & Handling
- Chill before transport, carry level, use non-slip mats.
(Conclusion)
Following these steps, your layered cakes will be stable and professional. Try on your next build and tag us in your photos!