How to Make a Layer Cake
It doesn’t have to be difficult to create a cake that will wow – the fantastic layer cake pan » from Wham is great for a real showstopper with little skill or knowledge needed. Simply bake up your layers, and decorate with some simple piping and icing for an elegant tea-time treat!
Designed and made by Ruth Wildish
How to Make a Layer Cake
Skill Level: Beginner
Time to Make: One hour 45 mins, plus cooling time
How to Make
1. Pre-heat the oven 180 Celsius / 160 Celsius fan assisted ovens / Gas mark four.
2. Empty the contents of the cake mix into a large bowl and add the water, eggs and oil. Gently mix for about 2 mins until smooth and creamy (it’s quite runny but don’t be alarmed!). Pour the mix into the greased tins, try to get the same amount in each tin.
3. Cook in the centre of the oven for about 18 – 22 mins (mine took 18 mins). Turn out on wire racks and leave to cool completely
4. When the cakes are completely cold, check your cakes are roughly the same height and trim any ‘peaks’ with a sharp knife or a cake leveller.
5. Take your icing bag and trim about 1.5 cm from the end, slide in the nozzle and make sure the bag is not covering any of the slits, trim more if needed.
6. Put the icing bag inside a pint glass, turning over about two inches at the top and fill with the frosting.
7. Take your first layer and place bottom-down on to the cake board. If you need to transport the cake, put a dollop of butter cream on the board before putting the cake on, this will stop it sliding off the board when moved.
8. Pipe around the edge of the cake then work in towards the middle with the frosting until you have covered the layer.
9. Take the second cake and put top side down on to the buttercream, press down gently (I use another cake board to ensure an even ‘press’).
10. Repeat for the other layers – when you get to the top layer, spread the buttercream over the top.
11. For the icing flowers, dust the work top lightly with corn flour and roll out the blue fondant to about 2 mm.
12. Use the cutter to push into the icing and create a flower shape. Cut out about 50 large flowers and 50 mixed smaller flowers.
13. Place the flowers around the cake, alternating big, small, big, small, until you have covered the cake. Use any leftover small flowers to fill and big gaps.
14. Sprinkle a pinch of blue sprinkles over the cake, dropping sugar crystal in the centre of the flowers, repeating until all the flowers are filled.