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The Basics
of Cake Assembly:
Assembling
cakes is a four-part process: cutting, filling,
crumbing and icing
(the last of which can in itself be quite an endeavor).
Hints:
• never work with a warm cake; it will crumble easily. Sometimes
I chill a cake for a few hours or over night to make it easier to
work with (it can also be wrapped tightly in plastic and frozen
for 2 weeks, allowing it to thaw before using).
•
to keep the cake stable the fillings should be as stiff as possible
-- if you're using a flavoured whipped cream or mousse, make
sure the cream is whipped to very (VERY) stiff peaks before
adding the flavourings or it will be too soft and will ooze out
the sides of the cake. Remember: whipped creams will eventually
break down; prepare just prior to filling the cake
Cutting:
• start by leveling the layers: most cakes form a dome when
baked, so the tops will need to be sliced off. Using a serrated
knife, keeping it horizontal, cut off the rounded portions
• cut the cakes into additional layers; with your hand resting
on the cake, place the knife on the side where you want to cut through
the cake. Stand up (this is a very important step -- do NOT
stand hunched over with your eye at the side of the cake -- this
will NOT help to cut it evenly) and cut through the cake while
rotating it at the same time.
• pick the order in which the cake layers will be put together
-- choosing a stable, even layer for the bottom and the nicest looking
one for the top with the other layers in the middle
Filling:
• if filling with preserves, spread a thin layer on the bottom
cake layer and place the next layer on top of that and so on.
• if using ganache, a whipped-cream or icing-based filling,
fill a pastry bag with coupler inside with the icing you are going
to use to ice the outside of the cake and pipe a ring of icing around
the edge of the bottom layer (this will create a reservoir to
contain the filling and will prevent it from oozing into the final
covering -- or out of the cake entirely)
• fill this reservoir with half (or a third, depending
on how many layers you have) and spread it level with the ring
without allowing the filling to extend above the border and place
the second layer of cake on top of the first, making sure it is
centered and level. Ring and fill this as before and do the same
with any other layers. Centre the final layer on top of the others;
press gently with your hand to level the cake
Crumbing:
• place the filled cake in the centre of your turntable and
place a small amount of icing onto the side of the cake with an
off-set or flat spatula
• working around the side of the cake, smooth out the icing
and "seal" in the crumbs. Next, ice the top, smoothing
it to a nice, flat finish (you will need about 1 cup of icing
to crumb a 9" round cake)
• chill the cake for at least 15 minutes; cakes crumbed with
whipped cream or whipped chocolate ganache should be placed in the
freezer and not removed from the freezer until you are ready to
glaze them
Icing:
• you may decide simply to ice the top of the cake, putting
enough icing on the sides to help coatings like chocolate shavings,
crumbs, nuts or shredded coconut adhere.
• for more refined embellishments like piping and appliquéd
chocolate decorations, the smooth finish achieved with a final coating
of buttercream or chocolate glaze is best. Whipped cream, is not
stiff enough to create or support decorations, so finish the sides
with one of the coatings mentioned above or serve it plainly iced.
• your final coat of icing should be thin -- just thick enough
to cover the crumb coat. Place the cake in the centre of the turntable
and with a metal spatula, spread small amounts of icing over the
sides of the cake. Using approximately 2 cups of icing to finish
the sides, run the bottom edge of the spatula along the bottom edge,
being sure to keep the spatula upright. Hold the spatula perpendicular
to and flush against the edge to ensure even distribution of the
icing, reloading as needed until sides are covered.
• smooth the sides by holding the spatula upright against
the side of the cake; slowly spin the turntable without lifting
the spatula from the cake's surface. Remove any excess icing with
the spatula. Sometimes it is helpful to have a container of hot
water nearby to dip the spatula in (dry it afterwards)
-- the heat will melt the icing, giving it a smooth surface
• a lip of excess icing will have formed at the top edge of
the cake -- use your spatula to gently sweep the excess buttercream
towards the centre around the entire circumference of the cake until
the top is smooth and level, adding icing as you go to completely
and evenly cover the top of the cake
•
add icing embellishments (roses, pansies)
or other decorations as desired, suited to occasion
• chill cake until one to four hours before serving
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