How to Assemble a Cake

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How to assemble a cake is a simple breakdown of steps for putting together a great-looking and tasty cake for your loved ones.

The cake can be assembled very easily. You can use a choice of ganache, sugar syrup, whipped cream, raw, fruits, or minimalist-looking with some edible flowers.

Easy, customizable, trendy, and completely DIY at-home cake decorating ideas.

How to Assemble a Cake

Easy steps on How to Assemble a Cake. Follow them to create a layered cake in a jiffy.
Prep Time5 minutes
Active Time30 minutes
Total Time35 minutes
Course: Baking, Dessert, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, chocolate, Coffee, cupcake, eggless, Quick & Easy
Yield: 6 inch layered cake

Equipment

  • piping bag, nozzles & levelling knife for decorating and finishing
  • parchment paper or strips

Materials

  • sugar syrup or chocolate syrup for soaking
  • whipped cream or chocolate ganache or buttercream to fill & frost
  • fruits, sprinkles, chocolate chips, etc for topping or filling

Instructions

  • Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
  • 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.
  • 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 flavors to set in. Serve chilled.

Notes

  1. You can whip the ganache before spreading as filling.
  2. 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.
  3. 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.

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