It’s best to work with chilled or indeed slightly frozen cake layers. So make sure you’ve baked them well in advance. All fillings should be freshly whipped and room temperature.
Equipment:Turn table, Non slip mat. Cake board or drum the same size as the cake you plan to decorate, Palette knife, Side scraper
- Using a cake leveller or bread knife, remove the dome from each sponge. Make sure they are all the same depth (around 1”).
- Put the non stick mat on the turntable. Place a cake board or drum the same size as your cake on top. If the mat is sticking out from underneath then trim to a few millimetres within the board or drum, otherwise it will get in the way while you’re working. Put a dab of buttercream or ganache on the cake board/drum, place your first sponge, brown side down, on top and press down slightly to ensure it sticks in place. If required, brush a little sugar syrup on the surface and give it a few moments to soak in.
- If you’re adding a loose filling such as jam or caramel, load a piping bag with some of your buttercream or ganache and pipe a couple of rings, approximately 1cm thick, round the edge of the sponge and spoon the filling within. Ensure it doesn’t exceed the height of the piped rings. This acts as a sort of dam to hold the filling within. If you’re not adding a runny filling, evenly spread the buttercream or ganache over the entire sponge so it’s approximately 1cm thick. Go right up to the edge.
- Place the next sponge on top and repeat as necessary, however, do make sure the final sponge is the brown, not trimmed side up, so flip it if need be.
- Once all the sponges are assembled, gently press on top to ensure the cake is level and free of air bubbles. Brush a little sugar syrup on top if need be. Wrap the whole thing in clingfilm so it doesn’t dry out and chill until you’re ready for the next step.