ARTICLE PREVIEW
from Fine Cooking April/May 2006 (#78)
A Piece of Cake
With one simple cake, two fabulous frostings, and endless flavorings, layer cakes are a snap to make
by Katherine Eastman Seeley
You don't have to be a baking guru to make a layer cake. Author Katherine Eastman Seeley tells us how even a not-so-experienced baker can make stunning four-layer cakes with just three simple recipes: a reliable and versatile vanilla base cake, a fluffy whipped-cream filling, and a smooth buttercream. She uses the whipped-cream filling to make a more casual, whimsical stacked cake with fresh berries. To make something fancier, she uses her luscious buttercream for both filling and frosting. Now here's the exciting part: By choosing different flavors for either the whipped cream or the buttercream, you can make more than a dozen different cakes with just these three recipes. Raspberry whipped-cream stacked cake with jumble berries, anyone? Or how about a mocha buttercream cake with chocolate shavings?
Watch videos: Fine Cooking's Test Kitchen manager, Jennifer Armentrout, whips up a classic buttercream frosting and demonstrates how to assemble and frost a layer cake.
Photos: Scott Phillips
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