How to trim a cake

How to trim a cake

General rule, cakes need to be trimmed before frosting.  This is especially important if you are making a layer cake of any kind.  It is not your fault, when you bake a cake, it does not come out of the oven with uniform height: one part may bulge, or some other part may sink, making it even and flat is important.  The sides also require some attention, the harder outer edges should be removed.  Every bite of cake should be consistently soft and moist, there should not be hard pieces in your way.  This is an especially important technique when making an all white cake such as in Dre’s Coconut Cake.  You should not see brown edges peeking through the white frosting.  Below are some relatively simple steps to follow to try to make cake layers more uniform and even.

Step 1: When cool, carefully remove cake from the baking pan.
Step 2(a): Using a long serrated knife, gently trim the top of the cake.
Step 2(b): Using your knife, make the cake as flat as possible.
Step 4: Carefully and slowly trim the cake sides, removing the hard crusts.
Step 5: Turn the cake over.  Trim and flatten the cake bottom.
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2 thoughts on “How to trim a cake”

  • Ok, but when I frost it, how do I get it so the little crumbs don’t get mixed in the frosting and show????

    • Good question. The simple answer is, go slow and be careful. Use an off-set, flexible metal spatula when frosting and a good amount of frosting at once. Remember to clean off your spatula frequently and take your time. The biggest error people make is not starting off with a big enough dollop of frosting, more is better here, you can always thin it out later if needed. With layer cakes generally, the top and sides are your only real concern when frosting. With this cake in particular, you have nothing to fear, as the the coconut will hide the crumbs.

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