Top with half of the whipped cream, then place second
cake layer gently on the first.
Not exact matches
→ Add the second
cake layer on top of the frosting, pushing down
gently till some of the frosting slightly comes out the side.
Spoon the topping in large dollops over the risen
cake and, using a spatula,
gently spread it in an even
layer.
Spread one - third of the orange curd cream evenly on top and
gently press another
cake layer, bottom side up, on top.
Using a serrated knife, slice the
cake gently into three equal
layers.
Next, carefully place the second
cake layer, top side - down, on the first
layer,
gently pressing down to secure.
Remove from oven, and
gently run a knife around outer edge of
cake layers to loosen from sides of pans.
Gently brush loose crumbs off top and side of each
cake layer with pasty brush or hands.
Carefully place second
cake layer, top side down, over,
gently pressing down to secure.
Using a spatula,
gently spread the whipped cream on top of the
cake in an even
layer.
Press
gently the top
layer of the
cake, make sure the ring is stable, than place the
cake in the fridge.
Center the top
layer of
cake over the bottom section and
gently press down unto the straws.
Then
gently remove each
layer of
cake by turning each ramekin upside down, I slide in a butter knife to help release them.
Once the top
layer is set (you can check by
gently touching it with your finger, it'll be firm and bounce back when it's ready), take the
cake out of the fridge.