Leaning layer cakes are a common issue for bakers, often caused by uneven layers that result from doming during the baking process. Sandy Folsom, a baking expert, highlights the importance of leveling cake layers with a serrated knife and using dowel rods for structural support in tiered cakes. Additionally, frosting techniques play a vital role; improper balance due to filling can lead to leaning. Addressing these issues can transform a wobbly creation into a perfectly stacked dessert.
The most common culprit for a leaning layer cake is uneven layers. When cakes bake inside a pan, a dome typically forms, which makes their surface uneven.
To level and torte a cake, once your cake has cooled, lightly press the palm of your hand onto the dome, and use a sawing motion with a serrated knife.
Using dowel rods for additional support is crucial when making a tiered or wedding cake to prevent leaning.
If your cake is leaning during the frosting process, it's most likely become unbalanced when you added the filling between layers.
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