Top
with third cake layer.
Finish
with the third cake layer and frost the entire cake.
Not exact matches
I've never tried it
with a
third layer and I feel it could sink as it's quite a wet
cake!
Scrape the remaining one -
third of the
cake batter into the prepared
cake pan and spread into an even
layer with a moistened spatula.
Place
third layer on top, then frost the top and sides of the
cake with remaining frosting.
After
third cake layer in place, frost the edges
with thin
layer of frosting.
You will only need 2 dacquoise
layers for the
cake; the
third is insurance in case of cracking (one of mine did, when I dropped it); you can trim them if they spread a little
with a sharp knife so that they fit in the
cake.
Repeat
with the second
cake layer + another fifth of the frosting, then place the
third layer on top.
Then add the
third layer of
cake and frost the top
with the chocolate frosting.
Top
with third layer and frost top and sides of
cake.
So when I made it for the
third time, I made a
layer cake out of a double recipe and created a gluten free Sacher Torte
with apricot filling and a chocolate pour over glaze.
I also used an 8 ″ pie pan and rather than making cup
cakes with the extra batter, I made a
third layer which worked out perfectly.
Top
with a
third layer and repeat the process, alternating
with one more
layer of ganache and one more
layer of marmalade filling, soaking each
cake layer well
with syrup.
Stack the first
cake layer onto a
cake stand; top
with a round of almond paste and a
third of the coconut filling; pipe an edge of buttercream around the
layer and top
with the second.
Place a
layer on your
cake stand and top
with one
third of the berry mixture.