Sweet Technique: Assembling Layer Cakes

[Photograph: Lauren Weisenthal]

制作层蛋糕来庆祝重要的里程碑是糕点爱好者和面包师的课程。与一群朋友或家人只分享一个成功的蛋糕，不管您是否喜欢，您将被预定在未来的几年中烘烤生日。如果您喜欢蛋糕设计，这很有趣，但有时甚至最热情的面包师也因时间安排，温度和生活的其他责任而受到抨击。当生日聚会与大型作品演讲的同一天跌落时，在热浪中，三个地铁转移了，一个有趣的项目可能会成为一场压力噩梦。（如果您被要求烘烤的蛋糕是为了亲人的婚礼，将压力乘以一千。）

Luckily, employing good cake technique and best practices can make the endeavor a whole lot less stressful for the baker.

The biggest, most important step that you can take when making a cake comes well before you begin icing or stacking layers. For celebration cakes,there is no step more important than coming up with a plan and a timeline. The plan should account for all of the necessary components (layers, fillings, soaker, icing) that you'll need, and the time it will take for you to make and cool them down to proper temperature. Cakes usually don't contain anything that needs serving right away, which means that everything can be wrapped in plastic or put in containers and stored.

Planning ahead ensures that on the day you need to assemble and present the cake to its recipient, you've got a clean kitchen and you're ready to roll. Bring buttercreams back to room temperature and re-whip them, unwrap the cake layers, and get all of your tools and components organized. This will help you feel calm and focused as you assemble and decorate the cake.

Click through this slideshowto learn the basic steps of assembling a layer cake. Even though I demonstrate the steps using a smaller, 8 inch cake, I've included a tutorial on basic doweling, which is essential for providing stability to larger cakes, but never hurts with small cakes too. The last slide will bring you to the point where you've got a blank canvas for decorating. Click over to last week's slideshow,Sweet Technique: Piping 101for some simple ways to decorate your cake.

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Yellow Birthday Cake

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