you’re free to turn any sheet cake into a layered dessert with just four simple steps.
It also typically requires you to use multiple pans.
But what if we told you there’s another way?
Credit:Hannah Hufham; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
With a little assembly, you’re able to turn a sheet cake into a two-layer treat.
Use a gentle sawing motion for a clean slice.
If you’re able to, avoid using a dull knife, which might tear the delicate sponge.
Credit:Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Prissy Montiel
Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Prissy Montiel
2.
Frost:Carefullyplace one half of the cake on a serving plate.
Using an offset spatula, spread one cup of the frosting evenly on top.
Credit:Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Prissy Montiel
Chill in the fridge, uncovered, for 20 minutes.
Stack:Carefully top the chilled half with the remaining cake half.
Line up the edges of the two halves so the sides are straight.
Credit:Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Prissy Montiel
Finish:Spread the remaining frosting over the top and sides of the cake.
For neat slices, chill the cake until the frosting is firm (about 30 minutes).
Credit:Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Prissy Montiel
