How to Stack, Fill, and Crumb Coat an 8 Inch, 4 Layer Cake
Vložit
- čas přidán 24. 06. 2021
- This cake is the base for my milky way galaxy cake video which will public July 9th. An 8 inch lemon sponge with a lemon filling, and a vanilla buttercream, this was for a donor at my work, so I made sure I took my time and got everything looking sharp; including removing the carmelization from the sides and bottom. This cake baked for about 40 minutes, meaning the edges were really golden, and the slightly tough. Now, most edges will soften naturally, taking moisture from the buttercream and simple syrup, but I wanted the cake to be seamless when cut in to.
The only thing I would do differently is trim my cake again after stacking and chilling it. When I trimmed the sides, my knife was a little croocked so my cakes were a little trapezoidal. Had I taken the time to clean up those sides just a hair, it would have been perfect.
Fun fact the core of the milky way is visible from February through October but now is the best time to see it! In mid June, the milky way crests at sunset and is visible all night long. In July, it crests earlier in the day and will fade from view earlier in the night. I know this is a cake channel but get out there, find some dark fields away from lights, and stare into the sky. Also check back in July to see how I finish this galaxy, space otter cake.
As always, if you like this video or want to see more of my content, you know what to do. And if this video inspires you or helps you build the perfect cake, tag me on instagram @baking_and_broadway so I can see your creations! And while your there, take a look at my instagram page so you can see more of my baking shenanigans: / baking_and_. .
To read more about star gazing: www.slrlounge.com/the-best-ti...
Thank you for all the helpful tips. I didn't know putting the cake in the fridge will keep the layers from sliding off.
Thank you. very helpful video
Glad it was helpful!
Do you mind sharing the recipe for the filling? It looks delicious!
I don't have an exact recipe as I made this cake over 4 years ago. But for my lemon filling today I just add lemon juice, lemon zest, and lemon emulsion to my base buttercream. I just add enough until I like the flavor. For something extra lemon-y I'll buy a jar of lemon curd
Thank you do you mind doing a video on your buttercream recipe
I am a cottage baker (meaning everything has to be shelf stable) so I use Satin Ice buttercream mix. The ratio is 1 pound mix to 2 oz shortening or butter, then add water until you get the desired consistency. I typically make 5 pound batches and I add make 8 oz of salt water (I dissolve about 1 tbsp salt in my water) but use about 6 ounces of it, but it depends on the consistency I need.
When I make buttercream for fun, I either make ermine buttercream or Easy buttercream. I show my ermine buttercream in my NYE cake video and Easy buttercream is from Sugar Geek Show.
Thank you for the tips queen, How long ahead can you make your cake and buttercream before it has that fridge taste?
Happy to be of service! I have a separate cake fridge so there isn't much of a smell. But as long as everything is wrapped, I can store cake sponges in the fridge for a couple days or buttercream for 7 days. I prefer though, to keep everything in the freezer because it keeps everything fresher for months.
If it's a built cake, I make sure to crumb coat it well but only store it in the fridge for a day or two.
@@bakingandbroadway thank you so much for responding to my question queen. I appreciate you
I am urgently trying to find out how much buttercream I need for a four layer, * inch buttercream cake. Also, your dam walls are white then the buttercream is yellow. Can you advise? Thank you
Everyone fills their cake different so there is no magic number. I always make a 5 pound batch of buttercream because you can freeze whatever you don't use. I probably use close to the full 5 pounds for an 8 inch cake but I like about a half inch of frosting between the layers and a thick layer on the outside as well. The white buttercream is just my base vanilla and the yellow buttercream is flavored with lemon. My buttercream that's adjusted for a filling is usually softer so I use a vanilla buttercream dam to stop it from squishing out the sides.
@@bakingandbroadway Thank you so much for your reply x
Do you mind making a vanilla cake recipe
I use sugar geek show's vanilla cake recipe
sugargeekshow.com/recipe/vanilla-cake/
Hey how many servings can you get?
My 8 inch, 3 layer cake feeds 24. When I add a 4th layer, I recommend it feeds 40 because you can cut the slices horizontally so each person gets 2 layers of cake and 1 layer of filling.
@@bakingandbroadwaythanks for the info, do you also have a buttercream recipe? I want to make sure I have enough icing for my 2-3 layer cake.