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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.