Mistakes To Avoid While Layering A Cake

In my country, Three Layers Cake is called Lapis Surabaya. I am not sure why it’s called like that, but this cake is very famous in Indonesia besides the thousand layers cake (Lapis Legit). Honestly I liked both. But personally I don’t like to bake the thousand layers cake because it takes a lot of time and it’s very tedious. So, if I have to choose, I would rather bake the three layers cake. But both cakes are notorious for the amount of egg yolks needed. For people who have a cholesterol issues, just be aware not to consume too much of this cake. Once awhile it’s okay, but don’t too much.I am not really fan of dessert, but sometimes I do feel cravings for this delicious cake.The texture of this cake, is moist and soft. It’s so delicious. So who could resist this delicate cake even though we know it contains too much egg yolks? But as I says, “once awhile it’s okay”. 😄Do you wanna try? Here’s the recipe.

With layers of fresh strawberries, angel food cake, and a luscious cheesecake filling, this trifle dessert will be a hit anytime you serve it!

One child wants bread, another wants cake, so let's combine them to satisfy both at the same time ( ๓´╰╯`๓)♥

This vanilla cake is a regular recipe I use, I made it 4 layers this time. They are are a bit thinner layers and make room for the highlight of the cake, the Peppermint Whipped Cream frosting and filling!

Today, we have a pretty roll cake filled with a red heart to share with you. The method involves separating the cake into two parts. The first part is the roll, which is made of chiffon cake. The red heart inside is made of butter cake. We separate the types of cake because we want the heart to be firm. If the heart were made of chiffon, it would be too soft.

This cake is full of bright lemon and rasoberry flavors in a soft moist cake with a creamy frosting and filling of a rich vanilla buttercream lightened with fresh whipped cream for a light full flavored filling and frosting. It's a special occasion cake that is delicious!

This is a festive Holiday Cake using the short season for cranberrys for a mousse filling using them. The cake is finished off with a Whipped White Chocolate Ganache frosting for a fusion of light delicious layers of flavor

Today, let's dress up a plain egg cake to make it minimalist and cute. It's easy, soft, filling, and delicious. Let's get started!

A great treat for any occasion. No baking required!

Cake mix and blueberry pie filling

This cake is just my vanilla butter cake with the batter seperated and colored to make stripes. I made a 5 layer cake with 6 inch cake pans. You can also make a 3 layer cake with 8 inch cake pans and evenly using the batter between the 3 pans. The bake time is about the same as the 8 inch layers are thinner. I chose not to frost the sides of the cake to see the layer colors.

I made this cake the last time someone bothered me.

The other day I made this yogurt cake or tart, and honestly, it only lasted a few hours, haha! It was delicious! The best part is that it's made in no time since the ingredients are very basic and we usually have them at home, making it a very economical recipe, as well as easy and quick to prepare. The final result is a mix between flan and pudding because it's more compact than a flan. You can decorate it with whatever you like; I used blueberry jam, but you can use any flavor you want, or even fresh fruit, berries, whipped cream, dulce de leche... It's even tasty on its own!

No need to mix this cake! No need to prep a pound cake tin! By using pancake mix, you skip the chore of measuring and sifting flour! I'm really into making simple pound cakes in a bread machine now.I used my popular apple pie filling to make an apple cake this time.♥I used a Panasonic Home Bakery bread machine to make this. Your bread machine may differ, so please follow its instructions for baking cakes.♥By scraping down the flour on the inside of the pan halfway through, the surface of the cake will bake up very nice and evenly. Recipe by Banyangarden

This is my vanilla sponge roll cake, an easy very moist cake that I decided to try making it striped to go with a rainbow sherbet filling. The stripes came out really well, you don't need to fuss over being perfect with them. Mine were a bit sloppy at the seams but baked up so beautiful! The filling is cool and fruity and goes so well with the White Chocolate Ganache. Its a really fun cake to bring to parties or for birthdays!

Looking for a quick and easy dessert at the last minuet. Try this one, it taste like lemon sponge cake, light and moist. Yummm!!

You wouldn't think baking it in layers makes it cakey, but it is! And it's delicious! I originally saw this on the Food Network show The Kitchen so cannot take credit for the idea of this creation, but it has been modified to make it my own and it was so simple and delicious I just had to share it with y'all. :D

I remembered seeing something like this in a cake shop some years ago, and tried to recreate it.After rolling the cake, try to make it as high as possible.If the strawberries are sliced too thick, they may be hard to stick on.If this seems like too much work, you can just decorate a ready-made swiss roll. Recipe by Hamumaki

Black Forest gateau or cake is a classic but very delicious cake.It is a minimum 3 layers chocolate cake, filled with vanilla whipped cream and canned cherry between layers. The side of the cake is covered wity shredded chocolate.It's been a long time since I eat a delicious Black Forest cake. I cannot find a decent black forest to enjoy, so I try to make it myself.I don't like the first recipe that I tried. The cake is dry and crumbly, and the filling also not so good.But then I found this recipe. It's like finding gold haha... I gather myself to try this recipe. And the result is this is it. This is the one I like. The cake is chocolate sponge, the filling is whipped cream and tons of cherry.Soo gooooddddd.... I'm so happy

For Valentine's Day, I made this cake, my first pound cake ever. I combined several recipes until I found the perfect one. It's delicious, with a soft, moist cake and not-too-sweet whipped cream that pairs well with the ganache filling and the drip on top. I used all dark chocolate.We used ganache in the middle layer to enhance the flavor instead of cream, and added some candy and crushed almonds for texture and to give the cake height for the drip to flow down. You can use whipped cream or strawberries instead. After that, spread chocolate whipped cream only on the outside for a nice color without being too rich, followed by a rich drip on top. It's very indulgent!To simplify, choose either ganache or chocolate cream and use it for both the filling and decoration. Just increase the quantity.The cake recipe is from Chef Noon, but with less sugar. Add more sugar if you like it sweeter. I made the ganache and drip to match the color I wanted.It's not difficult. Give it a try!

This cake is a cake for a special birthday or event. It's 6 layers of a fresh lemon cake with a fresh blackberrie cream filling and a lemon cream frosting. It's light and not to sweet and full if fresh fruit flavors.

I made this cake as a faster, quicker version of my Neapolitan Layer Cake. We love the flavors of the three cakes together but the layer cake is hard to transport to places and time consuming with all the layers. This cake is not as much of a show stopper as the layer cake but it's easy to do and tastes great. It's also good to bring to picnics and events, or even a work functions!

This is a beautiful cake and looks complicated but it is really very easy. It's a straight forward vanilla sponge cake portioned out in thin layers in 12 pans. I just used foil pans . The whipped chocolate filling and chocolate glaze are also quick and simple. Best of all this cake is so delicious and always a surprise when you make the first cut to reveal all the layers!

Thanks to government subsidies, I joined a baking class at a nearby community center for eight weeks, with only a small cleaning fee. I not only learned new knowledge but also got to take my creations home! It's really great~~~ Maybe I can get a medium-sized oven to play with at home in the future^^TipsDuring the process, minimize kneading to avoid gluten formation~~Traditional pineapple filling has a coarse fiber texture, but because it's more expensive and sour, most shops use a pineapple + winter melon filling, which is much cheaper! More than half of my family prefers the pineapple + winter melon filling, but I personally love the sourness of traditional pineapple filling^^Tasting NotesThe crust ingredients for the pineapple cakes are perfectly matched! They taste very crispy and fragrant~ The filling was store-bought, and the shop's pineapple filling was well-balanced, not too sweet~ Making it myself felt especially delicious^^~

I always feel like making kabocha squash sweets around Halloween. I usually make this cake in cups, but this time I made a large one.If you omit the cinnamon and use white sugar instead of raw cane sugar, you will have a plain sponge cake.Increase the sugar in the kabocha squash cream to taste. If the cream is too stiff it's hard to squeeze out, so adjust the consistency with cream. If you can, make the sponge cake the day before. The flavors will have settled and become more delicious. For one 18 cm [7.1 in] bundt cake mold. Recipe by La Land

This is my favorite German pastry! It's virtually impossible to find outside of Germany so learning to make it yourself is your best bet. There are many variations but my favorite is topped with crumbly "streusel." The filling is a thick layer of poppy seeds which gives the cake an interesting texture and nutty flavor. You can optionally add a few raisins and/or walnuts to the filling, which are often included in the Mohnkuchen at German bakeries.The bottom layer is a moist, "bready" cake made with yogurt. Traditionally a Hefeteig (yeast dough) and sometimes Mürbteig (German shortcrust pastry) would be used.Note: I used a 18 cm (7 in) tart pan with removable bottom.

This easy no-bake, Strawberry Trifle with Angel Food Cake is made with fresh, luscious strawberries, heavenly whipped cream, and layers of light-as-a-cloud angel food cake. I guarantee that this make-ahead wonder will be one of the easiest and most delicious desserts you will ever prepare!

I made this cake for my Mom's birthday but since I had no time to bake the day before, so I just used vanilla cake mix which turned out great. It was soft like cotton. I'm not really into buttercream so I just used whipped cream which was perfectly matched the flavor and the softness of the cake. I also used pastry cream as the filling since I need something more firm than whipped cream to hold such high layered cake. Make sure your pastry cream is quite firm and stiff enough for filling. It takes time to make this kind of cake but once done, you'll be proud of yourself even though you don't make it from scratch.

I was looking at the cross-section of "Easy in a Frying Pan Swiss Roll Cake", and wanted to decorate it.Please have fun decorating Do it as you wish. Recipe by Shiropiyo

This is my son Gabe's idea for my mother's 90th Birthday cake.