I took the chocolate cake out of the oven and went to pick up my kids at school. When I got back I started cutting each cake and putting the filling in.
There are two ways you cut your cakes. One, you can use a cake cutter. It has a metal string which you can adjust to the size of layer you like. The way I used this time was just using my bread knife. You just have to be careful to go parallel to your workspace.
The filling technique I learned from Wilton was to first go around the entire edge of the cake layer with frosting. This will create a "pool" to hold the filling.
I bought sliced up strawberries with sugar from Costco. My family always likes the taste of white cake with strawberries.
I filled up my first layer, then stacked the second layer and did the pool and fill all over again. Then, I topped it with the third layer.
So, I did the first two tiers with no problems. I iced them and put them in the refrigerator.
Then I moved on to the last tier, the chocolate cake. I started cutting the layers but because this cake is bigger, I had problems. The layers were thin and started cracking. I saved them using my cake lifter (lifesaver!) to stack and unstack the fragile layers.
I put the icing pool in, the fudge I bought at Fabulous Cakes (I'd been dying to use this fudge. I'll let you know how it tastes once we cut the cake). Next, was the second layer: more pool, more fudge. Finally, I stacked the third layer.
That's where I am. I was very surprised that I ran out of frosting with the two smaller layers. I will have to make another 3lb batch, then store the leftovers for another project. Once I'm done icing the last tier I will roll out my fondant, which I dyed earlier in the week, and cover all three.
For now, I'm taking a break. I fed my family dinner and cleaned up the table and kitchen for the next phase...
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