Troubleshooting Cake Layers
In this class we aim to make baking layer cakes as foolproof as possible, but that doesn’t mean the occasional snag won’t occur. Read on for how to deal with it.
Problem: Cake Layers are Uneven
Solution: Portion the Batter Carefully
Portioning the batter evenly is essential to making level cake layers that stack easily when layered. It’s worth taking a few extra minutes to make sure the batter is evenly divided between the pans. Weighing the filled pans is the most accurate way to gauge even portions, but if you don’t have a scale, use a ruler to measure the space between the top of the batter and the top of the pan, then re-portion the batter if needed. If you’ve already baked the layers and they come out unevenly, use the method below to cut the larger layer(s) down to size.
Problem: Cakes Crack and Dome
Solution: Slice Off the Tops
Cake layers with a domed top are difficult to stack and frost. Using a smaller cake pan than the size called for in a recipe can cause a cake to dome. Also, make sure your oven is running at the right temperature by using an oven thermometer—if it’s too hot, the heat can cause your cakes to crack and dome. That said, if your cakes do come out domed, you can simply slice the domed section off. Use a long, thin serrated knife to shave off the protruding portion, working in a circular sawing motion and being careful to keep the knife parallel to the work surface.
Problem: Cakes Stick to the Pan and Tear
Solution: Prep the Pans
A good cake pan can make a big difference. For a perfect release of the cake from the pan, be sure to thoroughly grease the pans, then place a parchment paper round in the bottom of each pan and dust with flour. While a cake generally pulls away from the sides of the pan as it bakes, the bottom can still tend to stick and the round of parchment provides extra assurance for a clean release. The paper also helps prevent the formation of a tough outer crust and helps the cake hold together when it is removed from the pan.
Problem: Frosting is Marred by Crumbs
Solution: Brush the Cake
For a crumb-free finish, brush the cake layers gently with a pastry brush to remove any unwanted crumbs before frosting the cake. This will prevent the crumbs from getting embedded in the frosting.
Problem: Cake Slices Look Ragged
Solution: Run Knife Under Hot Water
For neat slices of cake, it’s helpful to clean the knife with hot water before slicing each piece—you can do this at the sink or in a pitcher of hot water if you’re cutting the cake at the table—and wipe the knife dry before slicing. This prevents the cake and frosting (or cheesecake filling) from sticking to the knife, which can make for quite a mess as you try to slice your third or fourth piece of cake.
