rectangle cakes

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Permalink Reply by Eileen S on May 16, 2010 at 11:58pm

Hi Tina,

Yes, you bake the cake, torte it (cut it through the middle), remove the top layer, be sure to make a buttercream "dam" around the perimeter of the cake, fill in the middle, and then put the top back on. The buttercream dam keeps the filling from leaking out the sides onto your frosting.

You could try the bake even strips around your round pans and that should help your cakes bake more evenly. If it's a pan larger than 10" you could put a heating core in as well.

Enjoy your caking! It's an addictive "hobby". :)

Eileen

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Permalink Reply by Rosalie on May 17, 2010 at 12:25am

If the cakes in the round pans rise too high on the sides, it may be you are putting too much batter in the pans.

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Permalink Reply by Sherry Qualls on May 17, 2010 at 9:16am

Tina

A couple of things you can try for the rising to high in the middle problem, as Eileen said above, you can use bake even strips (we have a video here on how to make your own) also try baking at a lower temp (325) for a longer period of time. Some people actually prefer the domes on top...and cool the cake in the pan for a bit then use the edge of the pan as a guide for leveling the top. Again, as Eileen said, for larger cakes you can use a heating core...you can actually use a few flower nails, flat side down on bottom of the pan, then pour batter in pan, will work as heating cores as well.

Happy Caking
Sherry

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Permalink Reply by Tina Fanshaw on May 17, 2010 at 11:21am

Thanks everyone great tips :)
Im afraid with the cake as i take the top half off it with collapse and fall into a million pieces how to keep as one piece?

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Permalink Reply by Tina Fanshaw on May 17, 2010 at 12:06pm

I cant find the video

Sherry Qualls said:

Tina

A couple of things you can try for the rising to high in the middle problem, as Eileen said above, you can use bake even strips (we have a video here on how to make your own) also try baking at a lower temp (325) for a longer period of time. Some people actually prefer the domes on top...and cool the cake in the pan for a bit then use the edge of the pan as a guide for leveling the top. Again, as Eileen said, for larger cakes you can use a heating core...you can actually use a few flower nails, flat side down on bottom of the pan, then pour batter in pan, will work as heating cores as well.

Happy Caking
Sherry

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Permalink Reply by Gretchen Belsome on May 17, 2010 at 12:15pm

I bought those magic strips, I got a back of 4 sizes, they are wonderful!!! I have never had a level cake, alwayhave a dome. With the strips I didn't even have to level the cake at all. I have a core, but have never used it. I like the idea of the flower nail, didn't ever think of that, I may have to try that.

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