Birthday Layer Cake
 
Ingredients
  • 1 batch birthday cake (recipe below)
  • 1 batch birthday cake soak (recipe below)
  • 1 batch birthday cake frosting (recipe below)
  • 1 batch birthday cake crumbs (recipe below)
Instructions
  1. Invert the birthday cake onto a sheet of parchment paper or silpat, and peel off the parchment paper backing. Using the 6-inch cake ring, stamp out two circles from the cake. These will be the top and middle layers. The remaining cake "scrap' will come together to make the bottom layer of the cake.
  2. Clean the cake ring and place it on a sheet of parchment paper or silpat atop a baking sheet. Use one strop of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to press the scraps together into a flat even later.
  3. Dunk the pastry brush in the birthday cake soak and give the layer of scraps a good, healthy bath of half of the soak.
  4. Spread one fifth of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place. Top with another fifth of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.
  5. With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of th finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the cake soak over this layer, top with another one fifth of the frosting, one third of the cake crumbs, and another one fifth of the frosting.
  6. Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Give it volume and swirls, or opt for the perfectly flat top. Garnish the frosting with the remaining birthday crumbs.
  7. Freeze the cake for at least 12 hours to set the cake and filling. (And to make the unmolding much easier.)
  8. Three hours before serving, pull the pan from the freezer, and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. (wrapped well in plastic, it can be refrigerated for up to 5 days.)
Recipe by The Baker Chick at https://www.thebakerchick.com/milk-bar-monday-birthday-layer-cake/