Layer cake: pans and equipment
Tall cake pans, rings, boards, spatulas and decorations for assembling smooth, generously filled layer cakes.
Assembling a layer cake and essential equipment
Bake tall sponges, slice them into layers, and pipe on the filling (buttercream, whipped ganache) on a sturdy base. Chill the crumb coat to set the crumbs before adding the final layer, for a smooth finish.
Equipment: a tall cake pan (7-10 cm) or an adjustable cake ring, a turntable, offset and straight spatulas, a cake drum as a base, and dowel rods for tall cakes.
Frosting and finishing
After the crumb coat, apply the final layer and smooth it with a turntable. For a clean buttercream finish, use a slightly warmed spatula. Finish with a drip, sprinkles, flowers or a topper to match the theme.
Frequently asked questions
Which pan should you use for a layer cake?
A tall cake pan (7 to 10 cm) or an adjustable cake ring, for thick sponges that can be sliced into layers.
How many tiers?
3 to 4 filled layers. For more, use a sturdy support and dowel rods.
How do you smooth buttercream without leaving marks?
Chill the crumb coat, then apply the final layer with a slightly warmed spatula.
How do you transport it?
On a sturdy cake drum, in a box of the right height, flat and chilled.
