Advanced Techniques in Baking, Week 3: Cakes II
Back in December, in the first series of baking classes I took, I made my very first cake. It was a layer cake, and I thought that was pretty tough by itself, trying to make it look nice and not chopping it up and such.. but I really liked making it. I then started looking at cakes in stores and wondered how the heck they get the edges so darn smooth.. well, last weekend, at the CSCA, I learned how…
They use cake rings! I have wondered what those rings were for, seeing them hanging up in kitchens, before, and now I know It’s quite a process (bake the cakes, slice the cakes, fill a different ring with the frosting, put down a layer of cake, soak it, frosting, cake, soak, frosting… etc.) But it lends to a mighty pretty cake. (I also put together a second messy cake really quickly without building it in a ring because I had a lot of extra frosting and cake but class was finishing)
