A two-tier cake is a romantic, celebratory gesture. The cake itself, large in size, has a noticeable presence.The height of the layers signifies the importance of the event that you celebrate. Due to their size, they are often used to serve large parties---birthdays, anniversaries and most famously weddings. You shouldn't have to pay an inordinate amount for such a special cake, and you can easily make a very simple version at home.
- Skill level:
- Moderately Easy
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Things you need
- 1/4 cup margarine
- 2 boxes cake mix
- 6 eggs
- 1 cup vegetable oil
- Wooden spoon
- Electric beater
- 1 round 10-inch pan
- 1 round 6-inch pan
- 2 cardboard cake rounds
- 2 cans frosting
- Fruit, jam or peanut butter (optional)
- 1 serving platter
Preheat your oven to 176 degrees C. Grease your pans with margarine. Open up the packages of cake mix and combine them into one large bowl, adding the oil and eggs. Mix with a wooden spoon for one minute and then beat the ingredients with an electric beater until smooth.
Pour the mixture evenly into the cake pans until each pan is full. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean.
Remove the cakes from the oven and allow them to cool for 15 minutes. Once they have cooled, remove them from their pans by flipping each pan over a separate cardboard cake round until the cake gently falls onto it. Shake the pans gently to dislodge them, if necessary
Frost each cake separately. The frosting is the area of cake preparation where you can really express yourself creatively. Use any flavour of frosting that you want and don't feel compelled to adhere to one particular flavour for the entire cake.
Keep in mind that once the cakes are stacked on one another, the top of the lower cake is going to be the layer which separates it from the upper cake. Fill this middle layer with an element of your choice---peanut butter, hazelnut, sliced bananas, strawberries or raspberry jam.
Assemble your cake. Put the 10-inch diameter cake on the serving tray. Gently place the smaller cake in the dead centre of the bottom cake. Adjust if necessary. Take your bamboo skewer and pierce it through the centre of each cake, creating a point of stability. This is especially helpful if you have to travel with your cake.
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