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Cake Assembly
Desserts
Date: February 12, 2016
Ingredients:
  • 2 8 inch cake layers
  • 1 recipe ermine buttercream
  • ¾ cup fruit jam or jelly (optional)
  • ¾ cup chocolate ganache (optional)
  • Sprinkles, toasted coconut, or ground nuts
Preparation Steps:
  1. Take each 8 inch layer and torte it in half and remove any dome that may have occurred during baking. Determine which layers you would like to use for the top and bottom.
  2. Place the bottom layer on an 8 inch cardboard cake round.
  3. Using a medium round pastry tip and a piping bag, pipe a dam of buttercream around the outside of the bottom layer.
  4. If desired, spread a thin layer of jam, then a thin layer of chocolate ganache. Then use the round tip to make an even layer of buttercream.
  5. Place the next layer on top and repeat the filling process. Repeat with remaining interior layers, then top the cake with the top layer.
  6. Make a very thin coat of buttercream all over the cake, smoothing the sides as best as possible.
  7. Chill the cake until the buttercream forms a soft shell.
  8. Place a final coating of buttercream on the cake. Once the frosting is fairly evenly distributed, use a cake comb, bench scraper or offset spatula, dipped in hot water and dried to completely smooth the outside of the cake.
  9. Pipe any desired borders or decorations onto the cake. Cakes can also be coated in a layer of ground nuts, sprinkles, or toasted coconut if the sides are not super smooth.
Notes:

Yields:  1 8 inch cake or about 12 servings

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