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

By: Yeah so

Yeah so — Sun, 08 Nov 2009 04:37:51 +0000

I just had to leave a comment on this post and tell you how invaluable it was for me when making my son’s birthday cake in September. I used every single one of your tips which helped immensely. Also, after two failed attempts at buttercream, I used your swiss buttercream recipe and it came out absolutely perfect – perfect consistency as well as volume to frost three layers. Thank you so much for the information – love the website. (you can find a picture of the final product on my blog). Happy cooking!

By: deb

deb — Thu, 30 Jul 2009 00:38:19 +0000

Yeah, that’s how I usually approach the math. But keep in mind they’ll be very tall layers, as tall as the 12-inch cake plus extra because 128×2 is <288 — not a bad thing if you want a big ta-da. You’ll be safest with pans with 3-inch sides.

By: JENI

JENI — Wed, 29 Jul 2009 23:27:06 +0000

SO… is it safe to say that i can half the recipe and bake a 8*8 square cake?

8*8*2layers = 128
12*12*2layers = 288

By: Annette

Annette — Sun, 19 Jul 2009 00:15:34 +0000

When my dad turned 75, we had to fly to his town to see him, so we asked if he wouldn’t mind terribly much getting his own cake. He said it was no problem. When he brought it out at the party, we saw what he had the baker write: “Bob – Happy 75th – You’re the Greatest!” We all got a huge laugh out of it. That’s my dad, RIP.

By: bethany actually

bethany actually — Fri, 17 Jul 2009 07:43:22 +0000

Deb, thanks to your suggestions (on the best birthday cake post) I ended up making this cake and the sour cream chocolate frosting, both of which are delicious. Or at least the crumbs and blobs I’ve tried are. The cake is really intense, sort of like the cookie part of an Oreo!

For anyone else making this: I did some math and halved the recipe, figuring it would fit into two 9-inch round pans, and it did…just barely. I’m glad my pans are 2 inches deep because if they weren’t I think the cake would have overflowed. Next time I would probably put a bit less batter in each pan and use the rest for a couple of cupcakes or something.

By: Ruthie

Ruthie — Thu, 09 Jul 2009 20:28:30 +0000

Deb, It’s the same time of year you made your first wedding cake last year that I am embarking on mine in 2009. For 75 people, chocolate/chocolate cake. I think one person asked my question before, and you suggested raeding through your 10 tips for better layer cakes post (which helped!) but I still haveahve to ask one thing on timing: You baked the layers of cake the week before and froze them… 1) WHEN did you take them out to fill with layers of filling in between (how long before wedding day? 2) did you crumb coat the cakes while frozen? I guess in general i’m interested in knowing how long cakes assembled in their layers (each tier-size together) defrosts then? THANKS SO MUCH you are SO inspiring!!

By: Elektra

Elektra — Sun, 14 Jun 2009 22:30:35 +0000

Hi Deb – I just wanted to say a huge thank you for the tips you gave in this post. I made the giant chocolate cake for a family event and it turned out perfectly thanks to your advice! I’m pretty new at layer cakes and let’s just say a little bit clumsy so it was quite a feat for me. Thanks again!

By: emma heard

emma heard — Fri, 12 Jun 2009 02:11:25 +0000

I love to bake cakes and I am only 9 years old1! I love to bake two layer cakes and it rocks when you see the final touches and details!!!!!!!!!!!!!!!!!!!!!!

By: deb

deb — Mon, 08 Jun 2009 14:22:27 +0000

Depends on which is heavier. If the frosting is light, probably the jam first.

By: JS

JS — Mon, 08 Jun 2009 14:09:03 +0000

Deb–let’s say you’re making a layer cake with buttercream frosting, and you’d like to sandwich a layer of raspberry preserves AND a layer of frosting between the layers. Which goes down first–the preserves or the frosting?