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For a classic round or rectangular cake, put two or more leveled or torted cake layers together, joined with your favorite filling. This adds height and drama to your cake presentation. Crumb coat and/or frost your filled cake layers afterwards.
This how to baking technique is used with the Mother's Day Coconut Cake Tutorial Recipe
1. Optionally, trim and torte the two cake layers: Trim the top of each cake layer, if necessary, so it is flat. Then cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. We will use three layers for this cake.
2. Then, fill the cake layers:
Put 1 cake layer, cut side down, on a cake plate or a cardboard cake round. The bottom side up will provide a level surface.
NOTE: I like to put strips of waxed paper around the cake, to keep the cake plate clean, while I crumb coat and frost the cake after filling it.
3. Fit a large plain open tip(Wilton tip 12 or use the coupler without adding a tip) into a pastry bag. Fill with medium consistency icing.
Pipe an icing dam around the inside edge of the first layer. This creates a filliing dam so the filling will not seep out when the next layer is added. Squeeze a circle about 3/4 in. high and 1/4 in. from the outside edge of the cake.
4. Place the cold lime curd, icing, fruit filling or pudding in the center of the layer and spread out to the dam.
5. Place the second layer directly on the first, making sure it is level. The weight of the layer will cause the circle of icing to expand just right.
Then repeat the dam and lime curd steps.
6. Top with a third cake layer, cut side down. The side facing up is the trimmed cake layer top.