Comments on: How to Assemble a Layer Cake (Video)

By: Trina @ Sally's Baking

Trina @ Sally's Baking — Thu, 30 Oct 2025 23:10:48 +0000

In reply to Mary Hall. Hi Mary! If you have to use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.

By: Mary Hall

Mary Hall — Thu, 30 Oct 2025 22:31:47 +0000

Hi Sally, my cakes are not as good since I bought a convection oven. Do you have any tips? I’m so disappointed I love baking cakes and cookies.

By: Honey bunny 20

Honey bunny 20 — Tue, 09 Sep 2025 06:49:34 +0000

In reply to Julie Curtis. It’s in the recipe. “ Amount of Frosting: In general, for an 8-inch or 9-inch round cake, you’ll use 3/4–1 cup (180–240g) of frosting between each cake layer, plus another 3/4–1 cup for the crumb coat. After that, the amount of frosting depends on how thick you want the exterior layer and if you’ll want to add piping details to the cake. I usually use 4.5 cups (1080g) on a 2-layer 8- or 9-inch cake, and 5–6 cups (1200–1440g) on a 3-layer 8- or 9-inch cake. For a 3-layer 6-inch cake, use about 1/2 cup (120g) of frosting between each layer, 1/2 cup for the crumb coat (give or take), and 1–1.5 cups around the top and sides to finish (3.5–4 cups (840–960g total).”

By: Joyce

Joyce — Fri, 13 Jun 2025 10:52:19 +0000

Thank you very much Sally, I am very grateful. You have been a great help to me. Now I have started to understand how to make cakes, I am very grateful. You give very good instructions that are easy to understand. God bless you very much.

By: Becky

Becky — Sat, 22 Mar 2025 02:15:33 +0000

In reply to Betty Szeto. Do you ever use a cake board? If so, when?

By: Addie

Addie — Mon, 17 Mar 2025 16:11:34 +0000

I have made many layer cakes and 100% recommend this tutorial to any beginner to advanced baker! Great tips and info. Thanks Sally!

By: Sharon Sanders

Sharon Sanders — Wed, 12 Mar 2025 05:06:21 +0000

I’ve learned that if you use baking strips around the cake pans you won’t need to cut the top off to level the cake. The baking strips keep the sides of the pan much cooler, which allows the batter on the edges to continue to rise until its fully baked. Your layers will be flat and the edges will not be overly baked. If you don’t have baking strips, you can use folded strips of very wet t-shirt material wrapped in tin foil and fastened with a straight pin. But, the strips are a lot easier to use.

By: Beth @ Sally's Baking

Beth @ Sally's Baking — Tue, 11 Mar 2025 17:44:30 +0000

In reply to Julie Curtis. Hi Julie, the gram weights are in the recipe card!