3 recipes found
Curated by Our Test-Kitchen Specialists (E-E-A-T)
Sophia Rossi-Bennett — Cake & Celebration Lead
“French pastry techniques simplified into fail-proof layer cakes and gateaux.”
Frequently Asked Questions about Cake (FAQ)
❓ How do I get flat cake layers for easy stacking?
Bake at 325°F (160°C) with cake strip wraps around your pans, or trim slight domes with a serrated bread knife once completely chilled.
❓ What is the best buttercream for cake decorating?
Swiss Meringue Buttercream is silky, less sweet, and holds smooth piped borders and sharp cake edges effortlessly.
❓ Can I make cake layers ahead of time?
Yes! Wrap cooled cake layers tightly in plastic wrap and freeze for up to 1 month before assembling.