How To Bake And Stack A Two Tier Cake Recipes

TWO-TIER CELEBRATION CAKE!

Steps:

• Preheat your oven to 170C/150C Fan, and line two 8"/20cm deep cake tins with parchment paper.
• Add the butter and sugar to a bowl, and beat till light and fluffy.
• Add in the flour, cocoa powder and eggs and beat again until a lovely smooth cake mixture is formed.
• Split evenly between the two tins and bake in the oven for 50-60 minutes (or until a skewer comes out clean!)
• Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
• Preheat your oven to 170C/150C Fan, and line two 6"/15cm deep cake tins with parchment paper.
• Add the butter and sugar to a bowl, and beat till light and fluffy.
• Add in the flour, eggs and vanilla extract and beat again until a lovely smooth cake mixture is formed.
• Split evenly between the two tins and bake in the oven for 35-45 minutes (or until a skewer comes out clean!)
• Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
• Beat the butter on its own for a while in your mixer until its smooth and supple.
• Add in your icing sugar and cocoa powder a little at a time and beat fully until its light and fluffy!
• (If the mixture is really stiff, add in 1-2tbsp of boiling water and beat fully to smooth out)
• Beat the butter on its own for a while in your mixer until its smooth and supple.
• Add in your icing sugar and vanilla extract a little at a time and beat fully until its light and fluffy!
• (If the mixture is really stiff, add in 1-2tbsp of boiling water and beat fully to smooth out)
• Add the the dark chocolate and milk chocolate to a large bowl.
• Add the cream to a pan and heat till just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).
• Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn't set too quickly!
• You can also whip the ganache with an electric whisk to make it lighter and more mousse like.
• Level the cakes off if necessary. Split the two chocolate cakes so you have four layers in total.
• Add your first cake to a cake board (I use a large 10" cake board) and secure with a small amount of buttercream.
• Spread some chocolate buttercream onto the first layer, add the second sponge. Repeat until you reach the top layer of cake.
• Spread some chocolate buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.
• Repeat this process with the vanilla cake in the same way. (I use a 6" thin cake board for this one)
• Once refrigerated and the ganache is ready, using an angled spatula, slather over the chocolate ganache and then smooth around using a large metal scraper. Do this for both cakes!
• Once the ganache is on, refrigerate the cakes for another 30 minutes.
• Insert some doweling supports for your cake into the larger 8" cake. I used four dowels. You want them to be towards the middle of the cake, for the 6" cake to sit on top of.
• Using a small amount of buttercream, or ganache, spread that on top of where the dowels are, and stick the smaller cake on top of the larger cake.
• If using, pour the edible paint into a small bowl and using a paint brush, flick the paint over the cake (make sure you protect the surfaces around the cake).
• Add the the dark chocolate and milk chocolate to a large bowl. Add the cream to a pan and heat till just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).
• Using a small piping pag, drip the ganache down the sides of the two cakes, and fill in the tops of both cakes. If you can, let the cake set in the fridge for 30 minutes again.
• Pipe some swirls of the leftover buttercream on top using a medium 2D closed star piping tip and decorate with the sprinkles!

TWO-TIER STACKED CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of three 6-inch cake pans with cooking spray. Grease the bottom and sides of three 9-inch cake pans with cooking spray.
• For the 6-inch cakes: Place 1 box cake mix, 1 cup water, 1/3 cup vegetable oil and 3 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 6-inch pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a wire rack.
• For the 9-inch cakes: Place the remaining 2 boxes cake mix, 2 cups water, 2/3 cup vegetable oil and 6 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 9-inch pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely on a wire rack.
• For the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, about 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar and milk, 1 tablespoon at a time, alternating between the two until no lumps remain. Add the vanilla and salt and mix until incorporated. Transfer the buttercream to a piping bag fitted with a 2D tip.
• Place one 9-inch cake layer on a 10-inch cardboard round and place on a rotating cake stand. Pipe 1 to 1 1/2 cups buttercream on top and use an offset spatula to spread into an even layer. Place a second 9-inch cake layer on top of the buttercream and pipe another 1 1/2 cups buttercream on top. Spread into an even layer, then top with the last 9-inch cake layer.
• To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer cake to the refrigerator and chill for 30 minutes.
• Repeat the process with the 6-inch cakes and chill.
• Remove the cakes from the refrigerator.
• Press a 6-inch cardboard round in the center of the 9-inch cake to make an outline. Remove the cardboard. Push 1 cake dowel or bubble tea straw into the cake within the outline you just made.
• Make a line with an edible pen where the top of the cake hits the dowel. Remove the dowel and cut at the line. Use the cut dowel as a model to cut 3 more. Push the 4 dowels evenly into the cake within the outline.
• Gently place the 6-inch cake on top of the dowels. Thread a long dowel through both cakes. Cover the top of the wooden dowel with frosting.
• Using a small round tip, pipe more buttercream in the gap between the cakes, or smooth with a spatula.

HOW TO BAKE AND STACK A TWO TIER CAKE

Steps:

• Preheat your oven to 350° F and spray 3 8 inch round cake pans and 3 6" round cake pans with baking spray or line with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl- combine eggs, yolk, oil, and sugars and mix well until combined.
• Combine the flour, baking soda and salt in a bowl and slowly add to the mixture on low speed.
• Slowly add in milk, and vanilla and continue mixing until a smooth batter forms, about 1-2 minutes.
• Evenly pour the batter into the pans and bake for 28-30 mins for the 6" and 35- 40 mins for the 8" The cake is done when a toothpick is inserted and comes out clean and when the edges are pulling away from the sides and are golden brown.
• Using the cake leveler or a long serrated knife, level off the cakes so they have a flat top.
• Place a 10" cake board on the turntable, and a dab 1 tsp of buttercream in the middle and smooth it out. Place the 8" cake board on top and press it to stick to the 10" board. Smooth 1 tbsp buttercream on top of the 8" cake board, then place your first 8" cake layer on top.
• Using either a piping bag with a round tip or an offset spatula, place down 1/4 cup of buttercream on top of the cake, starting in the middle and smoothing to the outside. Leave 1/2" from the sides so it doesn't overflow over the cake. If using a piping bag, pipe a border around the cake and then fill the middle.
• Take the next 8" cake layer and turn it upside down so that the bottom is now the top. Place it on top of the filling. The cut side down should be on top of the buttercream. Repeat the process of filling the cake layer with buttercream and topping it with the last 8" cake layer.
• Using the offset spatula, and the turntable frost the entire cake (spinning as you go) from bottom to top for a light crumb coat. Place in the freezer for 15 minutes to seal in the crumbs.
• Repeat the same steps as above for filling and frosting the 6" layer. Start by spreading 1/2 tbsp frosting over the 6" cake board and end by putting the cake in the freezer for 15 minutes. You should now have 1, 8" cake layer, and 1, 6" cake layer
• Using the offset spatula again, frost both of the entire cakes using more buttercream this time. When the cake is mostly covered with buttercream, switch to the bench scraper and smooth out the sides and tops of the cakes. Don't worry if it isn't perfect.
• Fill your water bottle with clean water and lightly spray one cake at a time on the turn table. Using the bench scraper again, smooth out any cracks. Repeat for the second cake.
• Using bubble tea straws or wooden dowels place 4 straws in a square shape in the center of the 8" cake making sure that they are being placed under where the 6" cake will be. Push each straw into the cake, then mark the straw where it hits flush with the cake and cut off the rest of the straw. The straws should be the same height as the 8" cake or a little under, just not higher.
• Spread a thin layer of buttercream over the straws.
• Using the offset spatula, lift the bottom of the 6" cake and hold it with 2 hands from the bottom. Center it above the 8"cake, get as close as you can and drop it into place on top of the 8" cake and straws.
• Continue decorating as you please! YOU DID IT!