Cake Baking 101:Exploring Layer Cakes,Fillings and Frostings

Explore essential cake baking tools, including a hand mixer, whisk, palette knife, chef’s knife, silicone spatula, and a digital scale, to mix, ice, measure accurately, and decorate with confidence.

Learn how to line a cake tin with baking paper, melted butter or oil, and a brush, including sizing the paper for easy removal.

Prepare room-temperature ingredients in a clean bowl, whisk eggs and sugar to aerate, then fold in cake flour and baking powder with melted butter and milk for a sponge batter.

Learn to make a moisture-rich sponge with a 50 g sugar and 50 g water syrup, boil briefly, then cool and cut into three even layers with a sharp knife.

Whip cream with sugar and vanilla to a medium peak, soak sponge cake with syrup, and assemble a strawberry layer cake, smoothing edges with a palette knife.

Learn to decorate layer cakes with a palette knife to smooth cream on the sides and top, glide a spatula for a flower look, and add strawberries in the center.

Learn the rosette piping technique with an eight-tip nozzle to pipe cream around the cake, decorate with strawberries, and finish with a light dusting of icing sugar.

Line the cake tins using baking paper and oil to ensure a perfect fit and easy release, preventing deflation and supporting even bake for airy red velvet cakes.

Explore cake flour, baking soda with vinegar, and non dutch processed cocoa for a bright red sponge, plus cold butter, caster sugar, eggs, milk, and gel food coloring.

Learn to make red velvet cake batter by creaming butter and sugar, adding eggs, buttermilk, vanilla paste, food coloring, and folding in cocoa, baking soda, salt, then bake the batter.

Learn to make a cream cheese frosting by whipping cream cheese with vanilla paste, thickened cream, and icing sugar, and finish by cooling, demolding, and creating crumbs.

Assemble and decorate a layer cake by spreading frosting evenly, applying syrup between layers, crumb-coating, and finishing with crumbs and a light icing sugar dusting.

Discover how to make a queen's birthday chocolate cake with simple ingredients by lining the tins, preheating a hot oven, and using two tins for a stable layer cake.

Create a coffee sugar syrup by simmering water, sugar, and a shot of coffee, bring to a boil, simmer briefly, then cool to flavor a chocolate cake.

Learn to make genoise by heating eggs with caster sugar over a hot water bath, then mix in cake flour, salt, baking powder, cocoa powder, melted butter, and biala paste.

Make a chocolate genoise by whisking tempered eggs to volume, folding in dry ingredients and melted butter, baking, then finishing with a chocolate ganache icing.

Melt the dark chocolate with cream to make frosting, using 58 percent chocolate. Then whisk half the hot cream into the chocolate, add the rest, and refrigerate about one hour.

Layer a chocolate sponge cake with coffee syrup, pipe frosting between the layers, and cover with ganache, then chill and decorate with gold leaf.