Recently I was assigned the task of making the cake for a family member’s baby shower.
This was a new challenge for me as I don’t often get to make cakes since my boyfriend and immediate family aren’t the biggest fans of cakes in general. I immediately knew I was going to use Nick Malgieri from Food Network’s classic white cake recipe, it’s to die for it stays very moist and is not crumbly. I started out preparing three batches of the recipe and divided it up between three baking sheets lined with silicone baking mats. I baked them all at once by simply rotating the pans every 10 minutes. After the cakes were baked and cooled I cut off the hard edges and divided the cakes into six pieces each, then I proceeded to fill and stack the cakes 6 layers high.
The fillings I used were lemon curd, chocolate ganache and black berry jam. I topped each cake per the fillings previously used. I iced them all with stabilized whip cream and then topped additionally with a classic buttercream this makes the cake a lot lighter than if you were to ice completely with buttercream. By making all three cakes at once with the same recipe but different fillings and toppings, you can give the illusion that you took the time to bake and decorate three entirely different cakes, this is most certainly a major time saver and a wonderful trick to have up your apron sleeves. You can find the recipe, some pictures of the finished product and a list of the toppings used below;