#STATER BROS 2 TIER CAKES HOW TO#
#STATER BROS 2 TIER CAKES FULL#

I decorated the cake in an edible rose gold (actually peach coloured) paint, which I use a brush to flick over the cake in a random paint splatter effect. It makes it so much easier than you have a metal scraper because it leaves the smooth finish. I use a small angled spatula to help me apply the ganache (and buttercream) to the cakes, and then use this large metal scraper to help smooth around the edges. It makes it perfect for applying to a cake! Tools I let my ganache thicken (you can speed this up in the fridge) and then whip until it is mousse like. But also, I find whipping it even better. You need to let the ganache sit until it becomes a thick peanut butter consistency.

Then, you stir the mixture together until it is smooth! If it isn’t quite smoothly you can heat the mixture gently in 10 second bursts in the microwave until smooth, or in the pan again. I make my ganache by making sure the chocolate is chopped or in chip size, heating the double cream until just before boiling point, and then pouring the cream over and letting it sit. It may make it seem overly complicated, but I ended up loving the end result! It wasn’t too deep a flavour, and wasn’t too sweet! and I love them! I just happen to have the 4″ deep versions, but I bake the sponges, let them cool, and then split them each into two!įor the ganache, I used a mix of dark chocolate and milk chocolate because it’s genuinely what was there. The cakes were crumb coated with their respective buttercreams, and then I decided to use a ganache for the outside! Obviously, the recipe is designed to cover the two cakes so there is a lot of ingredients… but if you only want to make half you can! Tinsįor the cakes, I used two of these 8″ tins, and two of these 6″ tins. The top tier is a 6″ vanilla cake, filled with vanilla buttercream frosting. This cake has a 8″ chocolate cake bottom tier, with four layers of sponge, filled with a chocolate buttercream frosting.

#STATER BROS 2 TIER CAKES FULL#

I will do more recipes in the future, and hopefully a full video too (which I didn’t have time for this time). This is just how I happened to do it on the day, so I thought I would write a blog post about it. I recently hit half a million followers on my instagram account so decided to make the cake to celebrate, but I knew you guys would want the recipe for it (and sure enough, you do!) So I have always posted blog posts about cakes, cupcakes, and various other delicious treats that are perfection for celebrations… however, I have never post a two-tier cake before!

#STATER BROS 2 TIER CAKES HOW TO#

Please see my disclosure for more details!* A blog post on how to make the best two-tier celebration cake! Vanilla cake, chocolate cake, buttercream, ganache and more! Add the powdered sugar, salt and vanilla and whip, scraping down the sides as necessary, until combined, light and fluffy, 4 to 5 minutes.*This post may contain affiliate links. Use icing gel to write 'Happy Birthday,' if desired.Ĭream together the butter and cream cheese in a stand mixer fitted with the paddle attachment until smooth. Frost the sides and top, then decorate with chopped pistachios or sprinkles as desired. Top with the second cake layer, cut-side down. Dollop about a third of the Frosting on the cake layer and spread with an offset spatula in an even layer to the edge. Place the bottom cake layer on a turntable or something easy to rotate. Trim the top of each cake layer to make a flat surface. Remove from the oven and let cool for 10 to 15 minutes in the pans, then invert onto racks and let cool completely. Divide the batter between the cake pans, spreading it out evenly.īake until the sides of the cakes start to pull away from the pans and a toothpick inserted into the centers comes out clean, 25 to 30 minutes.

Add the dry ingredients and buttermilk in 2 to 3 alternating additions and beat until just combined. Add the food coloring, vanilla and vinegar and mix to combine. With the mixer running, add the eggs, one at a time, beating each until fully incorporated. Cream together on medium speed, scraping the bottom and sides with a rubber spatula as needed, until pale and fluffy, 3 to 4 minutes. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil and granulated sugar. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Grease two 8-inch cake pans with nonstick spray and line with parchment paper. Place an oven rack in the middle position.

Stater bros 2 tier cakes