This is why I rarely ever make a three layer cake.
Mine NEVER turn out good! They always look like the Tower of Pisa.
This past weekend though, I did play around with a few recipes and one happened to be for a 3 layer cake and look
I stuck a skewer stick down the center of the three layers just before I iced it.
Tah dah, now why didn't I do that before?
It's not like I haven't watched them 50,000 times on TV use the same trick. For some reason though, I never thought of trying it here at home...DUH!
Anyways the cake itself was good. The homemade mocha frosting that I made was OK but not fabulous so I'm gonna share the cake recipe (which is not mine) along with my pink White Chocolate Raspberry icing that is shown in the first photo. I think the two together would be delicious!
3 Layer Butter Cake
4 eggs, separated
3 1/2 cups sifted cake flour
4 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 cups sugar, divided
4 tsp. vanilla
1 cup milk
1/4 tsp. cream of tartar
Separate the eggs, placing yolks in one bowl and the whites in another.
In a small mixing bowl, combine the flour, baking powder & salt.
In large mixing bowl, beat butter until soft.
Add 1 1/2 cups of the sugar and beat until fluffy.
Add egg yolks and vanilla.
Scrape sides of bowl down and then alternately add the flour mixture and milk, mix well and set aside.
In another bowl, whisk the egg whites until foamy.
Add the cream of tartar and beat until soft peaks form.
Next add the remaining 1/2 cup of sugar and whisk until stiff peaks form.
Gently fold the egg whites into the batter.
Spray three (8 inch) round cake pans with cooking spray.
Next take parchment paper and trace the bottom of one of the pans. Cut the circle out (times 3) and place one in the bottom of each pan. Spray pan again and then flour.
Divide batter between the three pans.
Place in a 350 degree oven and bake for 25 minutes.
When done, remove cakes and let cool in pans for 10 minutes.
Turns pans upside down to remove cakes. Let cool completely.
Once cooled begin assembling.
Place one cake layer on cake stand.
Thinly ice top of cake (recipe follows or use your own favorite frosting) and then add second cake layer.
Repeat again for the last layer.
*Remember to prevent the cake from leaning you can place a skewer stick down the center before icing the outside of the cake.)
White Chocolate Raspberry Icing
1 stick butter
4 (1oz.) squares of white baking chocolate
4 tbsp. water
2 tsp. vanilla
5 cups powdered sugar
Several tbsp. raspberry jelly
Place butter, chocolate and water in a small saucepan; heat and stir until well blended.
Place chocolate mixture into a bowl, add vanilla and powdered sugar and mix till blended.
Next add the raspberry jelly a tbsp. at a time until you get the right consistency and flavor that you like.