Items you will need
- Three individual cakes (same size)
- Frosting (any flavor)
- Cake plate
- Wax paper
- Plastic spatula
Baking a tasty dessert is only half the battle of preparing a three-tiered cake. A layered cake just isn't cake with the frosting. Whatever cake you decide to make, frosting a three-layer cake is no simple task. Each layer needs to have frosting on the top as well as on the sides. One of the biggest challenges is places each layer on top of another without having the layers fall apart. With careful precision and technique, your three-layer cake will be frosted to perfection and ready to serve.
Place four strips of wax paper around the edges of thhe cake plate so that they hang over the edges.
Level each cake using a sharp, serrated knife so that each cake has an even, flat surface.
Carefully lift one cake layer, using both hands onto the cake plate with the bottom side up. Hold the cake gingerly so you do not press into the cake, which could cause it to fall apart.
Spread 1/4 of the frosting over the top of the cake evenly.
Place the second layer also bottom side up on top of the first layer with the frosting, also bottom side up. Slide the layer around so that it sits evenly on top of the first one.
Frost the top of the second layer using another 1/4 of the frosting. Repeat with the third and final layer.
Frost the sides of the three-layer cake and the top generously with the remaining frosting.
Gently slide the wax paper from underneath the cake and re-frost where your fingers may have messed up the icing. Serve or store in a cool area.
Pliable frosting such as buttercream, cream cheese, and whipped cream frosting, work best for cake with frosted layers in between.
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