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So I gave that up rather quickly. If I could not make a cake in a 9X13 pan or a bundt cake pan....well, it just did not get made. I really have self esteem issues with round cakes. But today, after 25 years of staying away from the round cakes, I purchased the cake pans and tried again.
I ran, literally and got the camera while the cake was still stacked.....we'll see if it starts to slide as the afternoon progresses.
My grandmother made beautiful round stacked cakes. They were the picture of perfection and the taste was to die for. I make really good tasting cakes too....but they have to be in a sheet cake pan or well, no one would want to try it. I really need to get over this phobia of round cakes. I mean, how hard can I possibly make this? I see cakes all the time online and it does not look like there is any real secret involved. I just need to get over this fear of failing and just go with it.
ummm....in the meantime however, I don't think the local baker is worried about any new and upcoming competition.....just sayin. Oh, and in case you are wondering if the back part of the cake is a little lower than the front...well, as a matter of fact it is....must be something wrong with my oven...ahem!......yeah...for the time being....stacked....I just don't know for how long!!
~ This should not be this hard!!!!!
Oh....LOL....I won't touch a round cake pan myself. It is always a disaster. Thanks for letting me feel a little better about myself. If I could make something that looked half this good, I'd be excited!!
ReplyDeleteGood for you! My idea is to eat it before it can slide off!! I don't make stacked cakes either!
ReplyDeleteI have the exact same problem. They do taste good though.
ReplyDeletelooks yummy! never had one slide though!
ReplyDeleteI gleened the BEST tip from Martha Stewart. Use a drinking straw pushed into the middle to prevent the slide. Just push it onto the assembled cake before frosting, cut off to size, and frost right over it. Works perfect everytime :)
ReplyDeleteYour cake is gorgeous, Suzanne!
Blessings!
Gail
Skewers...they will weedge that thing together. I made a 5 layer cake earlier in the year ..very small layers helped.
ReplyDeleteYour cake really does look lovely. I want cake for breakfast now....
I used to put toothpicks in my layer cakes to keep them stacked. Looks like your cake is doing fine on its own though.
ReplyDeleteOh, I could really use a slice of this chocolate cake this afternoon! You can let a piece slide right onto my plate. ~ Sarah
ReplyDeleteI hardly ever bake. I think your cake looks great though! I usually just make rectangle cakes that do not require stacking. Good for you for attempting it!
ReplyDelete~Maggie
You beat the cake! It lasted long enough to be photographed so that means you won!
ReplyDeleteAt least it stayed in place for the camera - and looks yummy, too!
ReplyDeleteI would loved a piece of this anyway you cooked it. I'd settled for scraping the pan.
ReplyDeletewhen you put the cakes together- take the top one and put the lowest side of it on top of the high side of the bottom layer so the top of the cake will be even---balance the layers and they should be fine---always worked for me. the cake look great !!!
ReplyDeleteHi Suzanne!
ReplyDeleteThe cake looks awesome! I will take a huge, er...I mean, a dainty piece please!
I make a lot of round cakes. Here are my little tips.
*The bottom layer should be upside down onto the cake plate. The hump will settle into the cake plate. If you think it is too wobbly, just cut the hump part off before flipping it upside down on the cake plate.
* once you frost the bottom layer, add the top but, right side up his time.
* if you think the frosting will make the top layer slide off after the above steps then before you frost it, about an inch for the edges, carefully scoop out about a 1/2 inch of the cake on the bottom layer. Then frost it. You will have less "slippage area". LOL
* You can take a long knife and cut the hump off the top of the cake, or just leave it.
I hope all that kinda made sense
that looked yummy! Use some skewers to hold it together--just be careful while eating!
ReplyDeleteLOL! That is so funny. I have never had a layered caked slide off. Maybe because we eat it too quickly for it to have time to do that. ;-)
ReplyDeleteI bet that is the yummiest cake ever!!!! it sure looks good from here!
ReplyDeleteSuzanne,
ReplyDeleteYour cake looks great! I love to make layer cakes for special occasions. They are just so pretty. I just slice off the humps on the bottom and middle layer and frost not quite to the edges, between the layers Add the top layer and seal it all up with frosting.
Suzanne,
ReplyDeleteI still have challenges dividing the batter equally to make the stacks look even and then I find sometimes they will be sticking in places I thoroughly floured and greased my pans. A Cake Decorator I am not.
Thanks for stopping by and leaving such wonderful comments about your aunt and your mom's story at the ATM.
Love and Hugs ~ Kat
I cut off the humps and eat them. They have no calories, no fat...they're like broken cookies. All the bad stuff leaks out. Then, when I'm frosting, I get it all together and stick a wooden skewer down the center and a dab of frosting covers that. Lane
ReplyDeletelooks too good to me! nom nom
ReplyDeletePass me a peace! I love it!
ReplyDeleteThat should be piece!
ReplyDeleteCake looks wonderful. It was fun to read other's solutions to the sliding problem. Bet it tasted great.
ReplyDeleteOK -- I haven't read every comment here, forgive me if I'm repeating. All you need to do is use stiffer icing in the middle that you would use to frost the outside -- start with a stiff batch by adding LESS milk to your icing just to do the center. Then add the milk to frost the outside.
ReplyDeleteYour cake came out beautifully, Suzanne! The same thing would happen in my house when my mom made cakes!
ReplyDeleteIt looks like you conquered the sliding cake dilemma beautifully:). I don't know how you could look at it all afternoon without taking a piece out of it.
ReplyDelete