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Cake Assembly
Date: February 12, 2016
  • 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.

Yields:  1 8 inch cake or about 12 servings

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”