Pastry genius Natasha Pickowicz shares her best tips and tricks for baking, assembling, and decorating an impressive, multi-tiered cake.
—in equal proportion to the cake. When you take a bite, all the components mingle and complement each other in a way that’s distinctly greater than the sum of its parts.Brushing a flavorful soak, whether it’s a vanilla bean simple syrup or a mixture of sweet Marsala and espresso, over the cake layers as you assemble ensures that the sponge will be moist and tender.
Make sure the assembled cake has a chance to chill overnight—this ensures the gelatin in the filling will fully set. Next, apply a light layer of frosting and refrigerate until the icing sets and encases the fillings. This creates a smooth base layer for the rest of your frosting work.Bad news first: You probably have to start over. It sounds like the gelatin might not have been fully dissolved before it was added to the filling mixture, making it grainy.
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