Baking with Bertine

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Fourteen Layer Cake

Posted on April 4th, 2010 by Bertine

I have been obsessed with making a fourteen layer cake since I read about making one on Bakerella a little over a year ago. Then last summer some berries I picked with my friends turned into some Strawberry Syrup. It seemed like these two things were perfect for each other but I just didn’t have a good event to make a cake for until Easter dinner came around.

First I cut out 14 rounds of parchment paper to put in the bottom of my pans.  This turned out to be the most annoying part of the process. Then I sprayed nonstick spray on all the pans, put the parchment papers down and then sprayed them again. I didn’t want any sticking.

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Next I made the cake using The Smith Family’s 12-Layer Cake which is the same recipe that Bakerella used. It is pretty straight forward recipe, though it makes a lot of batter, which is good since you have to bake 14 short cakes!

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Filling the pans was pretty straight forward. For me it was 2/3 cup + 2 tablespoons of batter in each pan. Then I (with some help from my boyfriend, Zach) tried to level out the batter as much as possible with a spatula.

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After the pans were filled and the oven was to temperature, it was time to start baking. I was able to fit three pans into my oven at the same time. Two on the center rack and one on a rack right below it. I staggered them to minimized the amount of overlapping they would have. They were ready in 12 minutes.

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While the cakes were cooling, I had to thicken the strawberry syrup. I used corn starch to do this. I also forgot to buy a cake board so I had to make my own. This is all done on a rack over a jelly roll pan so any of the syrup that falls off won’t get all over the place.

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Once the syrup cooled, I could start the construction. First I put a cake layer down, then I put a couple spoonfuls of syrup on, then I spread it out.

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Finally, after you do this a few more times, you get a huge stack of layers. However, if you are me, it isn’t 14 of them, it is 13 because you needed some shims to make the cake a little more level. If I do this again, I would use something other than a syrup so the filling could make up for the inconsistent cakes. Mixing the syrup with cream cheese or making a mousse would be great.

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Since I was tired from having spent the first part of my day doing other stuff, I had to take a break. However, since Harriet is always around, I protected the cake.

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To cover the whole cake and make the layers a surprise I covered the cake with chocolate buttercream frosting. I just used the standard Chocolate Buttercream Icing from Wilton.

I should have made a double batch but I was tired and didn’t want to go to all the work of making more frost. So, I did what my mom taught me, I made it “rustic” and threw some powdered sugar on it. I wasn’t super happy with this frosting but it was quick and easy.

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Cutting it was pretty easy, it held together much easier than I thought it would. I suppose syrup is sticky. Once it was cut open it was very pretty.

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The cake tasted wonderful but you really didn’t taste too much of the strawberry syrup. The frosting just overpowered it. However, I would call it a success.

2 Responses to "Fourteen Layer Cake"

  1. That is quite pretty. I’m not too much on syrups, so I wouldn’t mind the frosting overpowering it… so long as it didn’t overpower the cake, too.

    I always hate cutting the one round that I have to do for flourless chocolate cake. I can’t imagine doing 14 of ‘em.

  2. I am really not a frosting person at all, so I thought it did. However, I think that is just my personal taste. I think if I did it again I would do a citrus layer with something like a lemon curd and a vanilla frosting.

    Zach was nice enough to cut half of them for me. I was very happy for the help!

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