Comments on: layer cake tips + the biggest birthday cake yet

By: deb

deb — Mon, 09 Jan 2012 14:56:22 +0000

The cake pan was 12×12x3.

By: Jen

Jen — Mon, 09 Jan 2012 01:31:50 +0000

Is the cake pan that you used for this recipe 10×10x2? or maybe by 3 inches?
Thanks!
Jen

By: Debbie

Debbie — Thu, 22 Dec 2011 15:12:33 +0000

I have made this cake 4 times now … EVERYONE loves it!! I made it for my daughter’s wedding for the groom’s cake and it was a complete success! I iced the cake with a swiss buttercream, I altered the recipe to make it chocolate by adding cocoa … my daughter says it’s like eating chocolate butter! I do have to admit, it was delicious!

Courtney … I used ganache and raspberry filling between the layers but then iced the cake with the chocolate swiss buttercream. I then used a thinner ganache to pour over the top and had it look like it was spilling over the edges and look like it was dripping down the sides. I then put fresh raspberries around the bottom of the cake and on the top in clumps (like some clumps of 5 berries). It was really pretty! I have a picture if you would like to see it.

My family says this is the BEST chocolate cake in the world!

By: Courtney

Courtney — Fri, 16 Dec 2011 17:27:57 +0000

Hi Deb,

I have a few questions as I am about to embark on a Wedding Cake Adventure myself!

1. Did the 2 2/3 cups of coffee make it taste alot like coffee or do you hardly notice it when it’s baked? IF it does taste alot like coffee can you recommend a subsititute?

2. I want to use the ganache for the layers but icing the cake with a yellow buttercream. How do you suggest I go about doing this?

Any advice you have would be so greatly appreciated!

By: deb

deb — Sun, 27 Nov 2011 15:14:45 +0000

Actually, your timing is perfect as I just made this cake again for Thanksgiving, but I made it with the Instant Fudge Frosting, which is more of a lovely chocolate buttercream. If you're looking for more of a classic chocolate cake frosting, use that, and double the yield. (You'll need to do it in two batches as most food processors will only hold one batch comfortably.) The ganache that is printed here is very good, but it does use bittersweet chocolate. I think I used 72% but you can also use more of a semisweet, or 60% if you're concerned about bitterness.

By: bell

bell — Sat, 26 Nov 2011 21:33:01 +0000

Hi Deb,

I’m going to make this cake next week and just have a couple of questions about the frosting – Is it a very bitter frosting? What per cent chocolate did you use? Does it taste quite buttery? If I were to omit the liquor, would I substitute it with something else, or would I just leave it as is? Personally, I’d love to keep it in, but the person who I’m making it for objects to alcohol and chocolate (only in the same thing, I have no doubt that he will have a glass of wine…MAYBE two, I dunno.)

Sorry about all the questions! And thanks for the invariably brilliant posts!

Bell

By: Christen

Christen — Tue, 22 Nov 2011 16:21:30 +0000

Hi Deb! Thanks for all of your tips! I have a question…I am planning on making a cake for my wedding (note: not a typical “wedding cake!”) and was hoping to make a 9″ tower cake (or 10 inch?). What is the max amount of 9″ layers you would suggest layering without any added support? I was hoping to do 5, but I’m not sure if that is crazy or not. I am simply looking for one cake that we can cut that will make a nice little “centerpiece” on the cupcake/cookie dessert table. Thanks so much for any help you can provide!

By: deb

deb — Thu, 17 Nov 2011 21:05:59 +0000

I think either will work. Just because it doesn’t freeze solid doesn’t mean it won’t stay fresh. If you freeze it before brushing the cake, however, you might want to let it defrost enough that it can absorb liquid before continuing.

By: Elyse

Elyse — Thu, 17 Nov 2011 20:58:48 +0000

Can I freeze cake layers that are supposed to be soaked (especially soaked in things that don’t freeze, like alcohol)? I’m making a tiramisu cake and I’d like to bake things ahead. However I’m concerned that if I freeze the layers *before* I soak them with coffee/liquer, they won’t be as absorbant. I’m worried if I freeze them after soaking the liquer will prevent them from freezing properly or evenly. Thanks in advance!

By: Julie Matlock

Julie Matlock — Sat, 12 Nov 2011 19:50:35 +0000

This cake looks awesome! I actually ran into your site because I was looking about info on freezing cakes. I have a deep freeze and was wondering if I could stack cakes after frozen or if they would smash the cakes below destorting their size but it looks like from your picture they can be stacked with no problem? Any thing to add??? I have a wedding for 500 so am in need of freezing instructions!
Thanks and I LOVE your site!!!
Julie