![]() ![]() Not a problem – for the first time, ever, my buttercream is practically perfection. Make this the same day you assemble it! (Actually it looks like the microwave trick is working and it’s thinning as the heat distributes with an occasional stir.).Ģ) I used 1/2c of the cream cheese filling for the first layer and then realized I should’ve just used 1/3 of the total mixture because I will have extra. I have microwaved it in small increments in hopes it would solidify a little. I think it’s fine for the middle layers but will look horrible on top of the cake. So as I type, my cake is in the freezer with the crumb coat.ġ) The cherry compote, which I made in advance and stored in the fridge, per the instructions, has morphed into a jelly-like substance. Finish frosting the cake after the crumb coat is set with the remaining buttercream.Freeze the cake for 10 to 15 minutes to set the crumb coat.Place final cake layer on top and cover with a thin coat of buttercream.Place second cake layer on top of fillings and repeat these steps.Spread about ½ cup of the cherry filling over the cheese cake filling.Spread about ½ cup of the cheesecake filling over the cake.Pipe a rim of buttercream around the edge of the cake.Place first cake layer, top side up, in the center of your cake board or cake plate.In other words, how to assemble this cake: You’ll want to check out the post linked above for more details on each step. To get a light and fluffy buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM ![]() ![]() Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.Don’t overmix your cake batter once you add the dry ingredients. ![]()
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