How do you make a layer cake?
1. First u make all the layers of cake in cake pans then let them cool and put one piece of cake on a cake plate or something then put icing or jam on the top then put the second piece on an so on and so forth. its easy
2. Put 2 or more layers on top of each other and secure them with jam or icing and then ice the whole thing on the outside and top
3. Well it’s pretty much the same as making a regular cake (if I’m not mistaken) You should start off by just baking the separate layers….then do whatever you do with your regular cakes, then stack!
If all else fails: Recipe, or Betty Crocker Bake N’ Fill!
**theres also this website called www.allrecipes.com it can give you tons of recipes for anything!**
4. u bake batter in three same-size pans, then u ice each layer, put them one on top of the other and ice the whole thing, preferably with the same frosting!!
5. there’s alot of ways to make t go to kraftfood.com
6. get cake pans bake the cake mix let cool when done put one cake on plate the put icing on top that repeat until thats how many layers you want the icing the outside..
7. first you make one cake in a low circle pan and you put frosting on the top then you repeat it until you think the cake is big enough the you frost it
8. you get seperate pans to make cakes and after you make the different cakes put one on top of the other and then you put the icing on seperately or on all at one time
9. try www.foodnetwork.com
10. I ngredients:
1/8 tsp. salt
1/2 tsp. baking soda
1 3/4 c. sugars
4 egg whites
1/2 c. butter
1 tsp. vanilla
1 1/3 c. buttermilk
1 tsp. baking powder
2 c. all-purpose flour
Steps:
1. Preheat oven to 350 degrees F.
2. Grease and lightly flour two round 8-inch cake pans. Set aside.
3. Combine flour, baking powder, baking soda and salt in a small mixing bowl. Set aside.
4. Beat butter (or margarine) in a large mixing bowl with a hand mixer at medium speed for 30 seconds.
5. Add sugar and vanilla. Beat well.
6. Add egg whites one at a time, beating well after each addition.
7. Add dry flour mixture and buttermilk alternately to batter, beating on low speed after each addition, until just combined.
8. Pour batter into prepared pans and bake 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9. Cool cakes in pans on wire racks 10 minutes.
10. Remove cakes from pans and cool thoroughly on wire racks.
11. Frost with desired frosting.
FROSTING
Ingredients:
2 c. sugar
1/4 c. light corn syrup
1/2 c. plus 1 tbsp. half-and-half (more as needed)
1/2 c. heavy cream
1/8 tsp. salt
6 oz. finely chopped semisweet chocolate squares
2 tbsp. unsalted butter
1 tsp. vanilla
Steps:
1. Combine sugar, corn syrup, half-and-half, heavy cream and salt in a large saucepan.
2. Stir mixture over low heat about 5 minutes, until sugar is dissolved.
3. Bring to a boil and boil for 1 minute.
4. Dip a pastry brush in warm water and brush the sides of the saucepan down. Remove saucepan from heat.
5. Stir in semisweet chocolate until mixture is smooth and chocolate has melted.
6. Brush down the sides of the saucepan again with the wet pastry brush and place the pan over medium heat. Cook, without stirring, until the temperature reaches 238 degrees F on a candy thermometer.
7. Remove pan from heat.
8. Add, without stirring, butter and vanilla.
9. Place the saucepan in a larger pan that contains cold water and cool the mixture to 110 degrees F.
10. When cool, stir it with a wooden spoon until it begins to lose its sheen.
11. Add remaining 1 tbsp. half-and-half and beat mixture until it is just blended.
12. Scrape down the sides of the pan with a rubber spatula. Let stand and stiffen for 5 minutes. Then, if necessary, adjust the consistency of the frosting by stirring in half-and-half 1 tsp. at a time until it is spreadable.
13. Use immediately or cover the surface of the frosting with plastic wrap.
The frosting will keep about one week at room temperature, three weeks in the refrigerator or up to six months in the freezer. Stir to soften the frosting before using.
11. make the cakes in two round pans.bake.let cool.then lay them down on two surfaces and cut the tops off to make them sit level.otherwise ur cake will crack in the middle.then put frosting on top og one.and lay the other on top and then frost it like u would any other cake.
12. you will need 2 round cake Pan’s line with wax paper or you can lightly grease and flour bottom and sprinkle lightly with sugar or use Pam cooking spray then mix up your boxed cake mix any flavor you want divide evenly the mix between the 2 round pans follow direction for baking i am sure it is 350 degrees preheat oven first and bake for 25 to 30 minutes check cake with toothpick in the middle to make sure cake is completely done.. remove from oven and let cake cool in Pan’s first then put one round cake form on a plate and put your favorite filling and add top round layer and frost it with your tastety frosting and enjoy with a glass of milk tea or coffee or ice cream on the side top cake with favorite sprinkle to add the bakers touch
14. Ok, let’s say you want to make a circle layer cake, although it is possible to make a square. So just substitute in whatever shape you want. First you mix up batter for however many layers you want (2 cake mixes for 2 layers, etc…). You then pour an equal amount into same shaped and sized pans and cook them. If you want 3 layers and only have 2 circle pans, for instance, you will have to wait until you cook the first two and take one out, then cook the second one. Once all the cakes are baked (according to the package directions), take them out of their pans after cooling them for about 1 hour. If the cakes are rounded on top, cut the rounded part off on all but one of them. Set aside the one whose top you do not cut off. Then put frosting on the top of the layers whose tops you cut off. Put one layer (with the cut-off top) on top of the other until you only have the round-topped cake left. Put that one on top. Then you frost the cake on top and all around the sides, and you’re done
15. Just bake some cakes and layer them by putting whipped creams or fruits between them. simple!!!
16. the best way is to get to seperate baking pans and make both cakes seperately after they are baked let them cool and then put one on top of the other frosting one of the top of the cakes first or if you dont want to do it that way bake one cake only and when cooled slice it in half
17. First decide what kind of layer cake u want. Then u go to the bakery and see if they have the one u want. Then u buy the layer cake and take it home. Take it out of the box. Throw the box away and there u are. U just make a layer cake. Taste good doesn’t it. Oh! Soooooooooooooooooo good!
18. get two short round bake pans…bake 2 cakes (only 2 or 2 inches) in them, put them on top of each other with frosting in the middle! Make sure the cake is completely cooled before you frost it.
19. A layer cake is a cake with more than one layer. You can bake the cake of different colours usually in different round or square pans. You cannot have both types. It has to be all round pans or all square pans of the same size. After the cake is baked, you let it cool and put them one of top of the other. People use that style a lot with Wedding cakes. If you are making a special design, you can use different shapes and sizes of pans.
20. Just make cakes about 3 inches thick, let them cool, put one layer on a plate, frost the top and so on until you get to the top of the cake then cover the whole thing in icing.
21. First you start with one layer, coat it with icing, then next layer, ice it, then next layer, ice it, then next layer, ice it, then next layer, ice it, then next layer, ice it and so on and so on and so on………………
22. Make 2 or more regular cakes and put them on top of each other when finished with the baking. Make them different sizes if you like
23. Okay, say you’re making a 7-layer German chocolate cake:
You bake each of the layers individually, using less batter than you would in a traditional 2-layer cake and let them cool like normal. Carefully removing them from their pans, you ice the first one, then layer another uniced cake on top of it, and ice it. Continue until you have all 7 layers iced on top, then ice around the sides, and smooth out the top. let it cool a little longer (giving the icing time to set) grab a fork, and have at it.
24. What ever you do don’t cook with paper towels inside the cake. My grandmother did that to my mom’s wedding cake. 
The person above me here seems like she’s got the right idea!!
25. Take the cake mix (or batter if you’ve made it yourself), and pour it into several cake pans of differing sizes.
Bake them, and let them sit for a while, and take them out of the pans.
Make sure they’re even; you might have to slice the tops of of some of them to keep them flat.
Ice them, (or use fondant), and stack them on top of each other.
26. make multiple layers (how ever many you want) in a relatively small pan…then cover one in frosting, place another layer on top of it and cover it with frosting and continue until you run out of layers
or follow this recipe:
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving
27. first you get out some pans the number depends on how many layers you want.You fill the pans with cake mix and bake them until they are golden.you put frosting on the first layer and then stack the next on top and put frosting on it also.
28.
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best recipe EVER!!!
eggs
flour
sugar
vanilla
pinch of salt
butter
water(or cream if you want it rich)
baking powder/soda
Optional-chocolate powder to make it chocolate flavored
nutmeg- just a pinch
get round pans to make the layers you chose the size
mix dry ingredients together and wet ingredients in another bowl
mix all ingredients together and back
FOR FROSTING:
heavy cream
sugar
optional: melted chocolate for chocolate flavor
vanilla
amaretto (optional for almond flavor)
note: this is fluffy, if you want creamy add room temperature butter non-salted and or eggs for a thick consistency)
beat frosting ingredients till peaks form
TA DA