3 Tier Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of three 6-inch cake pans with cooking spray. Grease the bottom and sides of three 9-inch cake pans with cooking spray.
• For the 6-inch cakes: Place 1 box cake mix, 1 cup water, 1/3 cup vegetable oil and 3 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 6-inch pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a wire rack.
• For the 9-inch cakes: Place the remaining 2 boxes cake mix, 2 cups water, 2/3 cup vegetable oil and 6 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 9-inch pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely on a wire rack.
• For the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, about 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar and milk, 1 tablespoon at a time, alternating between the two until no lumps remain. Add the vanilla and salt and mix until incorporated. Transfer the buttercream to a piping bag fitted with a 2D tip.
• Place one 9-inch cake layer on a 10-inch cardboard round and place on a rotating cake stand. Pipe 1 to 1 1/2 cups buttercream on top and use an offset spatula to spread into an even layer. Place a second 9-inch cake layer on top of the buttercream and pipe another 1 1/2 cups buttercream on top. Spread into an even layer, then top with the last 9-inch cake layer.
• To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer cake to the refrigerator and chill for 30 minutes.
• Repeat the process with the 6-inch cakes and chill.
• Remove the cakes from the refrigerator.
• Press a 6-inch cardboard round in the center of the 9-inch cake to make an outline. Remove the cardboard. Push 1 cake dowel or bubble tea straw into the cake within the outline you just made.
• Make a line with an edible pen where the top of the cake hits the dowel. Remove the dowel and cut at the line. Use the cut dowel as a model to cut 3 more. Push the 4 dowels evenly into the cake within the outline.
• Gently place the 6-inch cake on top of the dowels. Thread a long dowel through both cakes. Cover the top of the wooden dowel with frosting.
• Using a small round tip, pipe more buttercream in the gap between the cakes, or smooth with a spatula.

Steps:

• Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.
• Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes. One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions. Scrape down the sides of the mixing bowl.
• Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the other half of the ingredients.
• Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
• Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges. Invert the cakes onto wire racks. Place on cake boards to frost with Buttercream Frosting. Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.
• With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth. Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.
• Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
• Add the vanilla extract and beat on high until very fluffy. This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.

Steps:

• For the cake: Take your first cake pan and draw round it twice onto parchment paper. Cut out both circles. Measure the circumference of the pan with string, then cut a long strip of paper the length of the string and fold in half lengthwise. Grease the pan with melted butter and place one of the paper circles into the bottom. Grease, then add a second circle and grease again. Press the paper strip onto the inside edge of the pan and grease. If you're making multiple tiers, repeat with the other pans. Preheat the oven to 350 degrees F (180 degrees C). Put the butter and sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs, vanilla, salt, and all-purpose flour to prevent the mixture from curdling. Add the cake flour, unsweetened cocoa, and baking powder and give it a final beat to mix together. Add the food coloring and mix well. Spoon into the prepared pan and bake for the recommended time (small 30 to 40 mins; medium 65 to 75 mins; large 75 to 85 mins). The cake is ready when firm to the touch and a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes then turn out onto a cooling rack (you may need two racks side by side for the largest cake). Peel off the lining paper and let cool. Making the buttercream: Prepare the ingredients for the relevant number of tiers. You can make the buttercream in a single batch, so you'll need only one large bowl. Cream together the softened butter and confectioners' sugar until light and fluffy. Beat in the cream cheese and a few drops of vanilla extract to taste. Cover the surface of the buttercream with plastic wrap and chill until ready to use. Cutting and layering the cakes Using a long-bladed serrated knife carefully cut the smallest cake in half and sandwich back together with 3 heaped tablespoons of buttercream. Spread a teaspoon of buttercream onto the center of the smallest cake board and put the cake on top (this will stop the cake sliding off the board). Cut the remaining cakes in the same way, using 6 heaped tablespoons of buttercream to sandwich the medium cake and 8 heaped tablespoons of buttercream for the large one. Place the medium cake upside down on its cake board and the large cake on the largest cake board. Spread half the remaining buttercream in a thin layer over the top and sides of the cakes to cover. Refrigerate until set to the touch and then spread the remaining buttercream over the cakes to give a perfect finish. Covering with fondant Cut a piece of string for each cake to measure the combined length of the top and sides - this will be the size to which to roll your circle of fondant. Ice just one cake at a time, as fondant can dry out very quickly. Make sure your counter is clean and dry, then knead the fondant until warm and pliable. Place 2 tablespoons of confectioners' sugar in a small sifter and use to lightly dust your counter. Roll out the fondant to 1/6in (3 to 4mm) thick and keep turning so that it stays circular. Carefully slide your hands and arms under the fondant, then lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead - simply hold the pin over the center of the fondant and flip the paste over it. Lift, then position and roll over the cake). Dust your hands with a little confectioners' sugar and rub them gently over the cake to make sure the fondant has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downward cleanly (keep wiping the knife blade, or the paste will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and fondant. Save any trimmings to make decorations, flowers, or frills - keep well wrapped in plastic wrap until ready to use, to prevent from drying out. Stacking the cakes
• To stack the cakes, you'll need the help of some dowel rods, because the sponge and frosting are too soft to support the weight of each other. Dowels can be bought from specialty cake stores; however, as every cake is different they do need to be cut to size. Only the bottom two tiers need them, so you will need eight rods in total. Hold a rod at the side of the cake and mark with a pencil where the frosting comes to. Cut the rod and three others to the same length. Push the rods into the cake about 2in (5cm) away from the sides, to form the four corners of a square in the center of the cake. They should not rise above the level of the frosting. If you have miscalculated and the dowel is too long, remove it and shave off any excess with a sharp knife. Measure, then cut and insert the rods in the same way for the medium cake. The three cakes can now be stacked directly on to each other. Once they're stacked, it's best not to move them about, so it's safest to assemble them at your venue or in the position you want them to be displayed. Serve with Bride and Groom and lots of alcohol!

Steps:

• Bake a single batch of cake batter in 2 (9-inch) pans, then a double batch in 2 (12-inch) pans. Assemble with a double batch of lemon buttercream. Insert some straws in the center of the 12-inch layer and cut them even with the top of the layer. Place the 9-inch layer on top. Use some of the buttercream to pipe a border at the base of the cake. Decorate with fresh raspberries.
• FILLING AND ICING A CAKE Though there are many techniques for filling and frosting a cake, they all have one common goal: to cover the cake neatly and efficiently. Many professional cake decorators use a turntable. The cake is placed in the center of the turntable and the icing is applied to the sides of the revolving cake. Others hold and turn the cake on one hand and spread the icing with a spatula held in the other. Both of these methods work well and easily, but require a certain amount of practice and dexterity to achieve. If you only intend to finish a few cakes a year, by far the easiest method is to put the cake on the platter from which it will be served and spread on the frosting from the top down, as in the following instructions:
• 1. For a single-layer cake, turn the cake upside down on the serving platter so that its flat bottom is up.
• 2. Brush all excess crumbs off cake, platter and work surface.
• 3. If you wish, cover the platter with narrow strips of waxed or other paper inserted under the edge of the cake to keep it free of drips. Pull the strips of paper away (pull from a short end) after cake is frosted. (Or, turn the cake over onto a piece of stiff cardboard, roughly 1/4-inch larger all around than the cake, then slide frosted cake from cardboard to platter. This method is better if you wish to finish side of cake with chocolate shavings, nuts or other solids.)
• 4. To frost with ganache and buttercream, apply a thin layer over the cake with an offset metal icing spatula. Spread it first on top then on the sides to seal the outside of the cake and prevent the cake's crust from crumbing up into the frosting. Chill cake for 10 minutes to set this first coat.
• 5. If you are frosting a two-layer cake, place one layer on platter, bottom side down. Spread a 1/2-inch layer of the frosting over the top of this layer. Place second layer on frosting bottom side up. Proceed with steps 3 or 4, above.
• 6. To put the final coat on the cake, place 4 or 5 dabs of the frosting on the top of the cake. Use the spatula to join the dabs and cover top of cake. Spread from center outward so excess frosting falls down sides of cake.
• 7. To finish the sides, hold spatula handle upward, blade about 1/8-inch away from side of cake, and spread any frosting already on side of cake smooth. Add more dabs of frosting to sides of cake if necessary so it is covered evenly. Finish the top by spreading any icing standing up around edge of cake evenly in toward the center. Hold spatula at a slight slant across the top of cake.
• 8. If you with to press toasted nuts, shaved chocolate or other solids onto the side of a cake, do so immediately. Hold cake on one hand and tilt toward the nuts or chocolate. Bring the cake directly against them. Use other hand to press nuts onto cake. Use a spatula to press chocolate so it doesn't melt against your hand.
• CAKE DECORATING Although dozens of books are published each year on this subject alone, you need not have a degree in cake decorating to produce a great-looking cake. There are many ways to finish a cake without resorting to a pastry bag and tubes, although piping decorations onto a cake can be easy -- and fun. Remember the one cardinal rule of good decorating: use decorations appropriate to the flavors in the cake. Streaking a coffee frosted chocolate cake with chocolate is appropriate. Piping rosettes of coffee buttercream around the top edge of the cake would also be appropriate. Topping the rosettes with strawberries would not!
• POPULAR DECORATIONS All the following decorations are easy to do. For best results practice making the decoration on a plate or the back of a cake pan before attempting it on the cake.
• STREAKING: Use an ounce of chocolate melted with 1/4 teaspoon oil. Place in a plastic bag (snip off corner), squeeze bottle or paper cone and streak top of cake with parallel lines. Make sure to come completely off the top of the cake, before starting another line, to avoid loops at the edge or side of cake.
• WRITING: Writing HAPPY BIRTHDAY and the birthday person's name on the cake is pretty much obligatory for a birthday cake. Use your regular handwriting, whether cursive or printing, and practice a few times on a cake pan or plate the same size as the cake top, so you can center the message evenly. Use the same tools and material as STREAKING, above.
• ROSETTES: To make a good rosette, hold a pastry bag with star tube straight up and down about 1/2-inch above the cake top. Squeeze gently from the top of the bag and describe a letter "C" with the end of the tube. After completing the rosette, release the pressure and pull away sideways, not upward.
• STARS: Hold the bag and star tube as for rosettes, above. Squeeze once, to press a star shape from the bag. Release pressure and pull away straight up from star.
• SHELLS: Hold bag with star tube at a 45 degree angle to top of cake, with tube just touching cake top. Squeeze, pull sideways around the top edge of the cake and release pressure in one quick motion to make a pointed shell shape. Start next shell over point of previous one.
• BORDERS: A border is an excellent finish for the top or bottom of a cake. Use ROSETTES, SHELLS or STARS. ROSETTES and STARS may be placed at a distance from each other, or touching, according to your preference. For further decoration top a rosette or star with a nutmeat, inverted chocolate chip, large chocolate shaving or a piece of fresh or candied fruit, if appropriate to the flavors of the cake for a further decoration.

Steps:

• Preheat the oven to 350 degrees F.
• Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
• Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
• Place the 8-inch cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly.
• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.