Published at Monday, September 02nd, 2019 - 07:07:29 AM. Cake. By Namo Faubert.
Start assembling your cake. Take some of the frosting and spread it across the center of the cake board. This will be your ”glue” to secure the cake to the board. Turn one of the parchment lined cookie sheet cake ones onto the cake board. Center it in place on the board before removing the cookie sheet and then peel off the parchment paper. Turn the cookie sheet over and set it on top of the cake layer. Apply a little pressure to make sure that it is secured to the board. Apply frosting to the top of the cake and spread out evenly. Take the next cookie sheet cake and turn over onto the frosted layer. The easiest way to do this is to lift the cookie sheet up against the wide side and then quickly flip it onto the frosted layer. Do not remove the cookie sheet until you shift the cake into place and make it level with the previous layer. Then remove the cookie sheet and peel off the parchment paper. Turn the cookie sheet over and set it on top of the cake layer. Apply a little pressure to make sure that it is secured to the previous frosted layer. Repeat this process again with the next two layers. Trim any excess cake off the sides with a sharp knife so you have a nice even side. Crumb coat and refrigerate until firm.
Are they expensive? Yeah. They’re a lot of dough! Sorry. Couldn’t help it. On average, Americans spend $575 on their wedding cakes and average around $3 per slice. Why do some wedding cakes taste really bad? Are they frozen or baked fresh? Ever been to a really great wedding, eaten a delicious meal, and had it topped off with a something that tasted like styrofoam wrapped in stale butter? Chances are good that the cake you ate was baked the night (or two) before and frozen until ready for serving. Not all frozen cakes are bad. They are baked to be frozen, and most good bakers know how to bake in a way to preserve the moistness and flavor you expect (and pay a fortune for).
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