 |
| Chocolate Cake with Kahlua Buttercream & Ganache |
We make layer cakes all the time, and all different shapes & sizes too. Here's the biggest issue with making a layer cake though (at least in my mind), having multiple cake pans! And don't even get me started on trying to find a place to store all these cake pans. So I don't. What? What's that I said? That's right I keep 2 pans of very common sizes and just 1 pan of any rare or hardly used sizes. But that makes it really hard to do our Lemon Meringue cake that's 5 layers of sweet, citrus goodness right?
 |
| Lemon Meringue Cake |
When your cake layer comes out of the oven give it about a minute and then turn it out on to your wire cooling rack. Sometimes I'm rushed and don't wait at all and it still comes out great, but you didn't hear that from me. ;) As soon as you turn the cake out, put your pan in the sink with some warm water running into it. Our kitchen faucet has an attachment on it that allows it to swivel and spray water all over the sink. I use that to rinse the whole pan for a minute or two. After that's done I can usually touch the cake pan with my bare hand (be careful) which means that I can wash it, dry it, grease it and get another cake layer baking. It takes all of 5 minutes, maybe.
Just remember to thoroughly dry your cake pan, even on the outside. Water is a great conductor for heat and you don't want excess water on the outside of your cake pan making your cake layer cook unevenly.
Now get baking!!
No comments:
Post a Comment