What filling to cake ratio do you prefer in layer cakes?
plllog
2 years ago
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Comments (16)
amylou321
2 years agobragu_DSM 5
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Seven Layer Cake Recipe?
Comments (7)I have a recipe that looks like that. It's from my Oma and it's called Kalter Hund (Cold Dog in German... strange name). My mom still makes it every year at Christmas. It's not made with buttercream though. The frosting layers are a mixture of coconut oil, sugar and cocoa. The cake layers are actually social tea biscuits dipped in a weak coffee or rum mixture, to soften. It's put together and placed in the fridge to set. It's really delicious. I can post the recipe if you like. I'll have to dig it up. I posted a link below to the Dr. Oetker site, where there is a picture. That recipe isn't the same as mine, but it turns out looking exactly the same. The Dobosh Torte that I know is a round cake with buttercream icing between thin layers of spongecake. The cake is actually baked, not like the no-bake cake I mention above. Here is a link that might be useful: Picture of Kalter Hund...See MoreHow many will a 3 layer 9-inch cake serve
Comments (16)In my family we have a relatively even mix of the "frosting" people and the "middle of the cake" people, so everyone would be happy somehow. I would simply cut the cake into three pieces straight across, then cut the two outside edges into 6 and the middle into 8 or 10, so you'd have a few extra pieces in case someone wanted seconds or dropped a piece, etc. Elery, of course, got out the calculator and is figuring that the pieces should be approximately 2.55 inches thick, we're working on length, LOL. If you cut wedges, you would need each wedge to be 1.559 inches wide on the outside edge. (grin) dlbk, I've found that the easiest filling to cut is good old buttercream, the gloppier fruit or custard fillings are a bit messier and prone to falling apart after cutting. Be sure you have a sharp knife, nothing is going to hack up a cake more than a dull knife. I like serrated but others like a straight blade (which I think crushes the layers if they are delicate). Annie This post was edited by annie1992 on Sat, Jun 8, 13 at 19:35...See MoreAdding jam or fruit filling between cake layers
Comments (10)If you're just making a 2-layer, filled cake: 1) bottom cake layer 2) THIN layer of icing (kind of a crumb-coat, just to seal the cake) 3) filling 4) second cake layer 5) ice sides/top as desired Preserves/fillings are a personal thing - I love a tart citrus filling made with fresh citrus (sorry, I think the canned lemon filling is pretty bad, although Solo raspberry is OK - again, just my own opinion) Don't worry about the cake not being sweet enough with a not-so-sweet-filling . . . between the cake and the frosting, believe me, it'll be sweet enough. If you go with a soft filling, make sure not to use too much or it will squish out the edges once you put the top layer on - that's where the 'dam' helps....See MoreQuestions about 6" diameter cake pans and 3" deep cake pans
Comments (9)I'm not so scientific. I think my 6” pans are 3”. Whatever they are, whether 6” or any other size, or deep mold like bundt, or loaf, I just make the batter, and fill to what looks right. If I have leftover batter, I just bake it off separately, either as a tester, or to use in something else. If I were baking commercially, I'd perfect the recipe amounts. As it is, I can't be bothered. I do have some anti-doming devices, but they don't work well enough, IMHO, to bother with most of the time. A cake fills best when perfectly flat, or even lightly dished. It's still going to need evening up. Many people prefer fewer taller layers (less “crust” to get rid of), and just slice them to the size they want. Others just make sheet cakes and cut their layers out of those. I just realized. My “eyeball” measure is about an inch from the top of the pan. That's what the half full and 2/3 full are both telling you. So the best way to get equal amounts of batter in each pan is to use a scale. For less formal, I just pour some batter in one pan and let it settle while pouring some in the other, then eyeball the height back and forth until the pans are filled properly. Usually once to start, a second time to divide the batter and a third to adjust and clean out the batter bowl. Measuring batter by volume is a good way to compare the recipe with the how much your pans will hold, but not an easy way to fill them. If you're worried your pans will overflow, you can line the sides with parchment paper or extenders made for the purpose. Don't fuss over precision unless there are judges involved. It's just cake. It's supposed to be fun. What's important is getting your batter in the pans promptly, a good whack to get out air pockets, and get them right in the oven. The moisture or acid acting part of the baking powder is already at work. If you leave the batter sitting around, it'll discharge and deflate. Some recipes do that on purpose for denser cakes, only lifted by the heat action and eggs, but if that's not your goal, make sure your oven has been at temperature for some time, so that the walls, not just the air, are hot, and you get your batter into the pans, and the pans into the oven promptly....See MoreCA Kate z9
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