3 Tier Cake Recipe
3 Tier Cake Recipe. Place the 6layer on a 6 cardboard cake circle and ice with the blue icing. Now add the dry ingredients and vanilla then fold through.
We love the mix of bright orange ranunculus and muted green figs, all finished off with a caramel glaze dripping down the side. This triple layer chocolate cake is the ultimate treat for a chocoholic. Preheat the oven to 300 degrees f.
Place The 10 Layer On A Round Covered Cake Board.
In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain). Cut the fresh strawberries and place some in between each layer of cake. In a bowl combine the buttermilk with baking soda;
Parchment Paper Helps The Small Cakes Seamlessly Release From The Pans.
Now add the dry ingredients and vanilla then fold through. It is also easy to double or triple the recipe if you happen to be making a tiered wedding cake. You can use almost any type of frosting to achieve the same look, whether you're into dark chocolate icing, raspberry glaze, or white ganache.
Divide The Mixture Evenly Between The Tins And Level Out.
Ice it with blue icing making sure it is nice and smooth. To place the 2nd tier on top of the first, carefully take the cake with the hand and use a metal spatula to help guide the cake. Do the same for the smallest cake (6) that will go on top.
While You're Waiting For The Cakes To Cool, Whip The Double Cream Until Stiff Peaks Form.
You can do all this with a stand or electric whisk. Preheat the oven to 300 degrees f. This triple layer chocolate cake is the ultimate treat for a chocoholic.
Measure The Circumference Of The Pan With String, Then.
Preheat the oven to 180°c (160°c fan, gas mark 4) grease and line three 6 inch sandwich cake tins or one deep 6 inch cake tin. Let stand while preparing the next steps. Tier repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes.