Wedding Cake Layers Too Tall
I have just baked a two layer 6 inch experimental cake for the wedding cake I am to make at the end of this month. It is a good 5 - 6 inches high, how can a cake this tall be cut into small pieces?
I did not use my side wraps to keep the cake from doming, which I will do when I make the "real" cake, but still, this is a really tall cake, I am going to make a 14, 10 & 6" stacked cake for 100 people. Help!!!
Italian Meringue Buttercream
Also, when I make the Italian meringue buttercream
how long should I whip the sugar & egg white mixture before I start to add the butter, does it need to be completely cool to touch? It seemed when I made it yesterday, that I had a huge fluffy mixture, but as soon as I started to add the butter, it deflated.
Thanks for your continued assistance. Diane Hi Diane, Welcome back. To answer your first question about the height of the cakes. The finished cakes with filling and frosting should be around 6 inches tall. Assuming you are making a two layer cake with filling, each layer is about 2 inches high, the filling about an inch. By the time the cakes are frosted and decorated they are at least 6 inches high.
You can measure each tier and try to get them all the same height. The two inch by one inch piece is a guide only. You might cut them slightly larger. The height is not included in those measurements. You can always trim down the cakes at various stages in the process.
To answer the question about the buttercream, the sugar and egg whites can be a little warm when you add the butter. Not too warm or it will turn into a liquidy mess. If that does happen though you can use an ice bath to bring it around to a firmer texture. When you add the butter it will deflate the whites a bit and it will look curdled for a while. as you continue mixing and adding the butter it will all come together and be a nice smooth creamy frosting.
Sometimes it does not mix properly due to the temperature not being correct, or over mixing etc. In which case you can will use it as a crumb coat or filling instead of a finishing coat.
Hope that helps Diane.