Sharp serrated knife
1 and half cup whipped cream
3 tblsp Strawberry crush (you can use any flaver of crush or readymade cake filling or fresh fruit also)
- Let the cake cool for at least one hour before layering. Place your cake layer on a flat surface.
- The first step before layering is leveling the cake to remove the hard dome-shaped crust.
- If using a knife, start by placing one hand flat on top of the cake to hold it and apply a light pressure.
- With your other hand, place the knife where you want to start, and move the knife back and forth across the top of the cake in a sawing motion to remove the top.
- If cutting multiple layers from one sponge cake, start from the top to make the first cut, removing it as you finish cutting. Then, progress to the next layer down.
- To remove, carefully slide the knife out with the layer in place.
Note: If you don’t get a straight cut, match the unevenly cut slices when filling the cake layers, in the next steps, to prevent your finished cake from tilting.
For a classic round cake put two or more leveled 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.
- First mix whipped cream and strawberry crush for filling.
- Put one layer of the cake on the cake board then apply filling then put another layer and continue the process.
- After putting top layer cover the side by whipped cream. (Just be sure that the cut-side down of cake goes on top of the frosting and that your last layer has the bottom facing upwards. This makes sure that – you guessed it – there are as little crumbs as possible and the top of the cake is as smooth of a surface as possible).
- Now after this steps your cake is ready for covering with fondant.
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