Baking Class: Two Tier Cake

17 Oct

After my first baking class, I was eager to go to the next class. Dip into my savings again and splurge on my second class – Two tier cake.  Initially, I wanted to go to one tier cake class. For obvious reason, this should be the next step after cupcakes right? But no, I might as well learn how to stack the cake with the amount I paid.

Too simple design right? I should researched more before going to the class! But then again, I was too tired already at this point.

Baked two normal cakes with different sizes pans. Cut the top part of cakes so that it will be flat on top and not dome-like. The base (picture above) to be coated with chocolate ganache. Same method as cupcakes but this time, spread it around. Crumb coat first, cool it in the fridge or outside, then spread chocolate ganache again carefully. What I meant by carefully: you have to make sure you spread it smoothly and plan first if you want the cake to have prominent edges, etc.  Before that, please ensure that you put some ganache in between the cake plate and the cake itself. (Not too sure if it’s called cake plate.)

Once ganache is cooled off slightly (after hot work), rolled fondant over and work fast. Fondant is very tricky for big cake so roll it big and not too thin. (If too thin, fondant will break! If fondant is not too smooth, try crisco.) Forget about decorating the bottom cake first. Do the same (fondant on) for the top cake. Then insert the dowels (during the class we used about 5 bubble tea straws) in the middle of the bottom cake. Put some ganache around the dowels area. Stack your top cake (with small cake plate below).  Finally, it’s time to decorate!

Note: It’s easier to put ganache all over the cakes and rolled fondant over before thinking about stacking them. No pictures for all cause I was bu-sy! heh.

Two-tier cake in a box!  Box obviously cannot cover the whole cake! 🙂

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