My first instinct while writing this post is to tell you that I am well aware of how imperfect my three tiered cake is. This cake might look like a joke to you, but I want you to know that I’m in on the joke. In fact, I am willing myself to not point out its many flaws before you even get the chance to spot them yourself. However, I don’t want to go down this self deprecating path because the truth is I love this cake. I loved baking this cake. I loved looking at this cake. I loved eating this cake. I love this cake, and I’m proud of it. It is very hard for me to post something that I know looks inferior in this Pintrest-perfect inspired world we live in today, but I cannot ignore the great joy I got from this particular baking process. So now, without further ado, I give you the conclusion of Baking My First Three Tiered Cake.
Okay, so I’ve baked three square almond cakes of different sizes (a 4-inch, 6-inch, and an 8-inch). I sliced each one in half horizontally. Now I’m going to frost them one at a time. I take the 4-inch cake, and place one of the halves on a piece of cardboard that has been cut into a 4-inch square.
Using a piping bag fitted with a number 10 tip, I pipe out a boarder of vanilla bean buttercream (see recipe below). I then fill within the boarder seedless raspberry jam.
I place the other half of the cake on top. With the piping bag I fill in the gap between the two cake halves.
I crumb coat the cake and then once the crumb coat has hardened I frost the entire cake. I repeat these steps with the 6-inch cake and 8-inch cake.
When ready I stack up all of the cakes, and I don’t use dowels to secure it because I like to live on the edge, and also I’m lazy.
With a little more buttercream and my handy offset spatula I ruffle the sides of the cake to give it a more rustic look. Finally, I place my sweet little marzipan roses around the edges.
As soon as I cut myself a piece my heart skips a beat. I’m so happy with how it looks, and I love the way it tastes! If I could I’d have you over for coffee and a slice of this cake. Maybe one day…
Here are some tools I used to prepare this cake:
Cardboard squares (4-inch, 6-inch, and 8-inch)
- 1 LB (453 g) Powdered Sugar
- 2 Sticks (226 g) Unsalted Butter, room temperature
- 2 Sticks (226 g) Salted Butter, room temperature
- 1 tsp. Vanilla
- Milk (optional)
- *If serving the cake in warm temperatures then mix in 2 teaspoons of Meringue Powder for stability.
- Using a hand-held mixer or standing mixer with a paddle attachment, cream the butter and vanilla bean paste for two minutes. Set the mixer on low speed and add 1/2 cup of powdered sugar. Mix until incorporated. Slowly add the rest of the powdered sugar, a little at a time, until the sugar has fully incorporated and then increase the speed to medium. Mix for about 3 minutes, or until the buttercream appears light and fluffy.
- If the buttercream seems to stiff then add a little bit of milk, no more than a tablespoon at a time, to reach a good spreading consistency. If the buttercream to wet and doesn't hold peaks then add a little powdered sugar.
- Hand-held mixer or standing mixer fitted with paddle attachment
- If not using right away, store in airtight container in the refrigerator for up to two weeks, or in the freezer for up to three months.
