More Icing Tips
Source of Recipe
by Grandpoohbah, from Baking 911
Recipe Link: http://www.baking911.com/decorating/cakes_cut_layers.htm Decorating 101: Level, Trim & Tort Cake Layers
A cake is put together in several ways. As a:
Single layer cake;
Multiple layer cake where each one is placed upon another with a filling in between; and,
Multiple layer cake where one or more layers are cut into two or three thin disks, called "torting", with a filling in between each one.
Leveling, trimming and optionally, torting the cake layers are done before assembling and filling and frosting them with buttercream or any other type of icing. Even the smoothest icing will not overcome a lopsided cake.
Leveling, trimming and optionally, torting can be done for all cakes, even for shaped ones like a bear cake; you may need to even the bottom part so the cake sits right on its serving platter. Cakes look better and the layers stack better because it makes them flat and more uniform. Leveling removes the crown from the cake so the layers won't crack or slide off one another when stacked. If the top of the cake is crusty, leveling the top will take care of this.Trimming gets rid of any hard edges, which are difficult to frost.
A cake can optionally have each layer cut horizontally into multiple ones, called torting. By simply cutting a cake layer into horizontal ones, you can enhance its taste and impact. "Tort cakes" are an example of this. Once the cake is divided, each thin layer can be filled with jam, cooked fruit, or whipped cream or a combination. However, it is not advisable to split layers and fill the wedding cake layers. They may slip while you are delivering the cake. Just put filling between the layers.
STEPS: LEVEL, TRIM & TORT:
Before you start: there are several baking pointers to review
1. Level and trim the cake layer
2. Divide cake layer(s) into one or into multiple (tort), horizontal thin layers
3. Cut the number of layers desired
4. The first layer, after cutting, is ready to be removed from the cake in a certain way so as not to crack.
5. After completing Steps 1 - 4, above, the next step is to fill the cake layers, line up the cake layers when putting back together, frost or glaze the cake.
Tools used: There are tools that can be used to help you level, trim and tort, but a sharp, serrated knife is still my favorite one because it works well and is easy to handle. I use my kitchen shears to trim the cake with. But, each to their own!
A sharp, serrated knife, which is the classic tool and one that I prefer. It should have a blade long enough to reach all the way through the cake.
Kitchen shears work well for trimming a cake.
A cake leveler, available from cookware stores. If you use the wire cake leveler, set the wire to the proper notch on the legs to correspond to a height that will remove the crown only. Move the leveler back and forth across the top of the cake in a sawing motion. Be sure the cake and the ends of the legs of the leveler are on the same level surface.
Trim a cake its pan.Another trick to place the cake layer back in its pan and, if necessary, raise it slightly with cardboard rounds to evenly trim the top. Use the rim as a knife guide and cut in a gentle sawing motion to cut the top so it's flat.
A piece of stretched dental floss, wire or fishing line can be used to level and/or cut a cake into even layers without a lot of crumbs. A turntable is not necessary. Wrap each end around Lego block holders or a short wooden dowel. If using legos, build up each side to the exact height desired, making both sides even. Snap down a Lego on top to hold the floss taught, and run it through the cake with a sawing motion. Be sure the cake is on a non-skid surface. Position the ends of the cutting wire into the side notches to reach that height. Keep the legs standing level on your work surface, and cut into the cake, using an easy sliding motion.
BEFORE YOU START with Step #1, leveling, trimming and optionally torting a cake, there are several baking pointers to review:
Bake a cake using my layer cake tips. Remove cake pan(s) from the oven and place on a wire cake rack for 10 minutes. Unmold to the same rack to cool.
Let the cake cool for at least one hour before leveling and torting; the longer the better.
If time permits, the best way is to freeze the cake for 4 to 24 hours before cutting. It makes the job easier and the layers will hold together better. If the cake layers are frozen, you can trim them as is or let them slightly thaw in their wrappers before doing so. If too frozen for your liking, cover again, leave at room temperature and wait until it is easier to do.
When your cake is ready, it's time to proceed to the next steps of leveling and torting it. This prepares the cake for filling and icing it afterwards
STEP #1. Level and trim the cake layer: Place your cake layer on a flat surface.
The best way to level a cake is with a sharp, serrated knife, but a cake leveler can also be used. If using a knife, start by placing your free left hand flat on the cake's top (if right-handed) to steady it. Put the knife where you want to start, and turn the cake counter-clockwise as you move the knife back and forth across the top of the cake in a sawing motion to remove the crown. Be sure to hold the knife parallel to the surface which the cake is sitting on. Make sure the layer is even before torting, if desired.
If you use the wire cake leveler, set the wire to the proper notch on the legs to correspond to a height that will remove the crown only. Move the leveler back and forth across the top of the cake in a sawing motion. Be sure the cake and the ends of the legs of the leveler are on the same level surface.
Sometimes when you bake a cake, the edges end up a little crusty. Some people prefer to leave the "hard parts" on, but I find that I can get them off fastest and easiest (without ruining the shape or detail of the cake), by using my kitchen shears (scissors for food) to take off the rough edges. But, a sharp, serrated knife works well, too.
I save the cake's trimmings for my kids. They love to frost them and eat as snacks!
STEP #2. Divide cake layer(s) in half or into evenly sized multiple (tort), horizontal thin layers:
Before cutting, determine how many layers you need from a single layer, and mark the height of each one to help guide you:
Use a ruler to measure the height of the cake. Insert about 4 toothpicks on the outside, half way up the side of the cake to cut a layer in half horizontally or where you want the levels. Use a ruler to measure, if necessary. Place toothpicks at 12, 3, 6 and 9 o'clock. For a 3-layer cut from one layer, insert two rows of toothpicks, 1/3 and 2/3 of the way up the side. Do this all around. Remove them after cutting.
If you don't have toothpicks to serve as guides, make a small horizontal shallow grove in the side of the cake with the small paring knife. Use a ruler to measure, if necessary.
STEP #3. Cut the number of layers desired. There are a couple of tools to use to level, trim and tort a cake:
After the cake has cooled, tort (cut) the cake layer using a serrated knife. This cake baked flat so it did not need it's top leveled.
If cutting one layer in half: with a sharp, serrated knife, start by placing your free left hand flat on the cake's top (if right-handed) to steady it and turn the cake counter-clockwise as you cut with the knife in your right hand.
When cutting, use the guides previously set-up: rest a serrated knife horizontally on the toothpicks at 3 o'clock (9 o'clock if left-handed) or use the grove.
Keep the knife parallel to the tabletop, move in a gentle sawing motion gradually towards the cake's center, as you turn the cake counter-clockwise.
Do not move the knife from side to side; hold it level and only move it away and towards you as you turn the cake into the knife's path.When done, remove the layer.
If cutting multiples layers from one layer: start from the top to make the first cut, removing it as you are finished cutting. Then, progress to the next layer down.
If the layers are crooked, do not trim them because they have to fit back together again perfectly when filling. (More advanced bakers, trim them and fill in the blank spaces with more icing.) It won't show when you frost the cake.
When a cake layer must be split into multiple layers, always place the cut side of the layer in the middle, never at the top or bottom. This way, no crumbs are visible and the surface to be frosted will be smooth and even.STEP #4. The first layer, after cutting, is ready to be removed from the cake in a certain way so as not to crack.
Q: Why does my cake crack and dome on top when baked A: The most common reason why cakes peak and then crack is because during baking, the edges of the cake bake and set faster than the middle. The middle then has more time to rise from the leaveners before setting, causing a peak. Magi-cake strips, which are moistened and cool the sides of the pan so the batter bakes evenly, can be attached to the pan's sides before baking to prevent this from happening during baking.
To remove, carefully slide the knife out with the layer in place. Another way is to slide a cardboard round, removable pan bottom or a rimless cookie sheet between the top layer and the next one down. Ease the cake layer on by wiggling it up and down a bit; you don't want to push it in between the layers because the top layer could break. Then lift the cardboard off and the top layer will come right with it. You can leave it on the cardboard until needed.
Another way, if the cake is sturdy enough to be lifted off, is to use your hand and the knife's flat side and place flat on a piece of waxed paper.
STEP #5. After completing Steps 1 - 4, above, the next step is to fill the cake layers, line up the cake layers when putting back together, frost or glaze the cake.
|
|
member logon
