How to Assemble a Cake

a frosted cake Conversion Chart Print

Ingredients

parchment paper or strips
sugar syrup for soaking
whipped cream or chocolate ganache or buttercream
fruits, sprinkles, chocolate chips, etc of your choice for topping as well as filling
tools like piping bag, nozzles and levelling knife for decorating and finishing

Preparation

1. Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
2. Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread the filling of your choice like whipped cream or butter cream or chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading filling. Finally place the top layer & again soak it. Lightly spread the filling on top & sides of the cake making a crumb coat. Refrigerate the cake for 1 hour.
3. Top it generously with chocolate ganache or any glaze or whipped cream or butter cream. Pipe design as you would like. Refrigerate the cake for at least 2 hours or overnight for flavours to set in. Serve chilled.

Notes

You can whip the ganache before spreading as filling.

The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.

I use soy-based ready-to-whip cream which is available in market. Transfer a small portion of cream in a large bowl or your stand mixer and beat till stiff peaks are achieved. Fill and frost as per your choice.