The flavors themselves may not be all that Russian, but regardless of what aromas you are using, simply building this cake … Set aside. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid. Chill until completely cooled, about 30 minutes. You can use an electric mixer for the frosting, if you prefer. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Was really fun to make a cake using silpats and I think from now on I will make all my cakes 8 layer on silpats because the frosting can be more evenly distributed through 8 layers and it gives that perfect frosting to cake ratio in every bite! Allrecipes is part of the Meredith Food Group. Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. Set aside 7-9 layers for the cake. You can barely notice the honey, yet it has the ultimate depth of taste. My wife is from Vladivostok, Russia and loves this recipe! I love the Russian Honey Cake from Michelle Polzine’s 20th Century Cafe in San Francisco. Line a baking sheet with a silicone mat (such as Silpat®). Bake in the preheated oven until lightly browned, 6 to 7 minutes. When the butter has melted, whisk the honey mixture to combine. Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. Thanks Chef John! Most people won't think twice about serving basic cornbread when is on the table. it's also a favorite that I bake at home. Medovik is the perfect example of Russian honey cakes with plenty of layers, a delicious sour cream and just a touch of orange and cardamom. Worth the little effort. Whisk until soft peaks form. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. Beat until fluffy, then beat in the honey. Let cool completely, 15 to 20 minutes. Youâll end up with 11 or 12. Serve chilled. I've made it 4 times and it goes fast every time. Adapted from Michelle Polzine, 20th Century Cafe, San Francisco, Christine Muhlke, "The Silver Palate Cookbook", 1 hour 30 minutes, plus at least 15 minutes' refrigeration, 1 1/2 hours, plus at least 8 hoursâ chilling, 1 hour, plus 2 hours' chilling and cooling, Yotam Ottolenghi, Yotam Ottolenghi, Helen Goh, 30 minutesâ prep, plus overnight rest and 1 hour cooking, 15 minutes for boiled corn, or 1 hour for grilled corn. This cake … Use any leftover frosting to smooth out the sides of the cake, but donât fret if the edges of some cake layers poke through the frosting. Sprinkle the top and sides with cake crumbs. Preheat oven to 350 degrees F. Add 3/4 cup sugar, 1/4 cup honey and 2 Tablespoons unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cook until it begins to smoke, then turn off the heat and carefully add water. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Amount is based on available nutrient data. The texture feels similar to firm lady finger in a tiramisu to me and the flavor is very subtle, I got the honey flavor from the frosting more. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. I'm russian and a very young inexperienced baker (since only am 14). Before the cakes cool entirely, pull each one carefully from the parchment, then place back on the parchment on a flat surface, and allow to cool completely. In honor of National Honey Bee Day on August 15, we’ve already taken a dive into the difference between regular, raw, and Manuka honey, and showcased some of the best honey recipes—but this Russian honey cake (also known as Medovik) is absolutely not to be missed.. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Place a mixing bowl and a whisk in the refrigerator. this link is to an external site that may or may not meet accessibility guidelines. Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Finish with a layer of cream. Start a steam bath. The batter will begin to foam and emit a curious odor. And while it might look complicated, this Russian honey cake recipe is surprisingly easy to make. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. Honey Cake. Info. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes. Place a large metal bowl over the lowest heat setting on the stovetop. Caramelize some of the Organic Honey, and place in a water bath to stay in liquid state. Remove the bowl from the heat, and allow it to cool until itâs warm. Very well might use honey sweetened whipped cream in other recipes in the future as well. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts. Bake as many layers at a time as possible, for 6 to 7 minutes, until the cake turns a deep caramel color and springs back at the touch. I’ve posted about it one, two, three … okay, lots of times. Let me state for the record that this Russian Honey Cake was probably the best cake I’ve ever eaten, and certainly the best cake I’ve ever made. Transfer about 1/2 cup batter onto the prepared baking sheet. Check the cakes again at 6 minutes. When each layer is done, slide the parchment off the pan to prevent overbaking. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. You need to watch closely and make sure the heat is not too hot or you will scorch the mixture. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. Kudos!! Percent Daily Values are based on a 2,000 calorie diet. Turn off heat and whisk in cold water. coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts Subscribe now for full access. Would make again! Legend has it that the first medovik honey cake was created in the 1820’s by a personal chef for the wife of Russia’s czar Alexander I. Information is not currently available for this nutrient. Spread remaining batter onto the lined baking sheet. Preheat the oven to 375 degrees F (190 degrees C). I purchased extra round cake pans to make several layers at a time which reduces the time to make the finished product. Medovik (Медовик) – Russian layer honey cake. Place last cake layer smooth-side up. For the Cake Layers: 1/4 cup Burnt Honey (from recipe below) 3/4 cup (9oz/ 255g) honey (*see note below) 1 cup + 2 Tablespoons (8oz/ 227g) … The Secrets Of Russian Honey Cake, Revealed. This cake takes a lot of time! Meanwhile, combine baking soda, salt, and cinnamon in a small bowl. To assemble, spread about 80 grams of cream mix onto each biscuit layer. This is as dense chocolatey cake, loaded with condensed milk and … Medovik – Russian Honey Cake Recipe. Remove from the oven and cut into small pieces; toss with reserved cake scraps. Spread a cup of frosting evenly on top, almost to the edge. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Pour in heavy cream. The recipe was being passed on from one household to another although, of course there wasn’t one ‘master recipe… The batter should be completely smooth. And not an overly-sweet cake or icing at all. Preheat oven to 375. Set some aside to do it right. Gentl and Hyers for The New York Times. 8 soft honey cake layers with delicious sour cream frosting. Place the … Bring to a … Allow it to cool, then use a food processor to grind into fine crumbs. Food stylist: Maggie Ruggiero. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Return the least attractive layer (or 2, if you got 12) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. You can also bake multiple cake layers at a time, depending on how many silicone liners and baking sheets that you have. Invert cake onto a round of parchment paper. When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. Your daily values may be higher or lower depending on your calorie needs. Preheat the oven to 375 degrees F (190 degrees C). I liked it, I would have liked to make double the frosting next time because there was barely enough following the recipe. Refrigerate leftovers for up to 3 days. Every time I’m in the quaint cafe having a slice, I tell myself, I need the recipe. And the first time I made it I was 13 or 14 when this cake was the “it cake” in Russia and all across the former Soviet Union. Soft and scrumptious, medovik is a dessert that dates back more than 200 years. Prop stylist: Amy Wilson. This cake is a cake that people all over Russia eat. For the cream: Whip the cream, sour cream and powdered sugar until 80% stiff. Transfer to a cake stand using 2 spatulas. Don't be intimidated it just takes a little time! Place the next layer atop the frosting, center it and continue as above. This is the Best Honey Cake recipe! I used gluten free equal measure flour and it came out wonderfully! The worst is to leave it overnight - which you must do. Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat. Line a baking sheet with a … Pour honey into a deep saucepan over medium heat. Frost the top and sides of the cake. Chill overnight. After about 3 minutes, the honey will begin to foam intensely. The Russian name for this incredible cake is Medovik or Tort Medovik. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Set aside. Place the flour in a fine-mesh sieve, and sift over the batter in three batches, whisking to incorporate the flour completely with each addition. Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. What a delicious, impressive final product! Cover with crumbs; clean any excess crumbs around base. After you place the 10th layer, spread another scant cup of frosting over the top. One of the most satisfying and delicious recipes ever. Opt out or, cups (18 ounces) wildflower honey, divided, tablespoons (7 ounces) butter, cut into 1/2-inch pieces, teaspoons Diamond Crystal Kosher Salt or 1 1/4 teaspoons fine sea salt, divided, The Secrets Of Russian Honey Cake, Revealed. Polyot (Flight) The Polyot cake was a favorite during the USSR, but the story of … Crack eggs into a small bowl, and set aside. Cover and set aside. Was a big hit. Shake and tap the pan to knock out any air bubbles. The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. Medovik is a classic Russian honey cake. 12 layers of tender honey cake separated by luscious burnt honey and dulce de leche cream. Add comma separated list of ingredients to include in recipe. Remove the bowl and whisk from the refrigerator. The tiny amount of bitterness we get from the burnt honey really is the secret here, and the slightly tangy whipped cream frosting provides a bit of acidity and lovely light texture; and unlike other frostings, it's not too sweet. When itâs warm, add the eggs while whisking. Featuring layers of soft honey cookies and sweet sour cream frosting, this cake is a real treat. Whisk in eggs. Everyone was delighted at my daughter’s Thanksgiving dinner. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable. Worth every second of the 5 hours it took me to make this. Use an offset spatula to evenly spread the batter to the edges. This cake is so soft,rich,moist and creamy. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Your friends and family will adore this delicious dessert! 14 tablespoons unsalted butter, cut into slices. Cut and serve. In a glass bowl, add your honey, butter and sugar. Because it's that worth it. Lower heat to 300F (150C) in final stages of baking to prevent honey … Crumble the rest into a fine breadcrumb consistency. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. Do not overbake! Though the cake is more time consuming than most cakes, it’s absolutely delicious and worth all the effort. Bake in the preheated oven until edges are dry, about 10 minutes. Beat egg whites until stiff and fold into batter. If your mixer holds less than 5 quarts, make frosting in 2 batches and then combine in a large bowl, or use a large bowl and a hand mixer. If necessary, make up for any doming in the center by spreading more frosting to the outer half of each layer than the inner half. The body of this piece was originally published several years ago, but you can still find this cake … After refrigerating overnight the cake was really good, a few spots where the frosting was a little sparser were dry which is why I would recommend making 1.5x the frosting recipe in the future. Prague Cake. Whisk butter mixture and let sit until very warm to the touch. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe. Russian Medovik is soft honey cake layers with sweet cream – the perfect combination of flavors. Melt the butter and sugar in a large pan over a low heat, then whisk in the eggs, … Precut five (5) … Bring to a simmer, then reduce the heat to medium. As soon as the little grains of milk solids become dark, take off the heat. Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Whisk in the baking soda until no lumps remain, then fold in your … The batters still seemed liquidy because of all that honey, but the lack of oil made the texture of the cake dry and dense. Congrats! Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Stirring occasionally with a wooden spoon, keep a close eye on the honey. The batter will spread more easily when itâs warm, so pour half into a small bowl, and cover with plastic wrap. I did make a couple alterations, used half as much Cardamon instead of Cinnamon, and a touch more honey in the whipped cream... which was amazing. Place in a warm spot, such as atop the preheating oven. Cake can be made up to two days in advance. This cake might take about an hour, but you will love it. Remove from heat. There are just two components â airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey â but both require precision. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form. Prepare the biscuit sponge dough/batter and roll out into 11-12 9 … Place 1/2 cup burned honey, dulce de leche and 1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt into a medium bowl. Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl. NYT Cooking is a subscription service of The New York Times. Clear your schedule, and your countertop, to make the time and space to get it right. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. Repeat with remaining layers until youâre out of pans, and then continue with remaining batter and parchment sheets, laying batter circles out on a flat surface. Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. I used honey from local bee keepers which worked wonderfully well. Nutrient information is not available for all ingredients. Get recipes, tips and NYT special offers delivered straight to your inbox. Allow the honey to sputter until it stops bubbling. 795 calories; protein 9.5g 19% DV; carbohydrates 84.6g 27% DV; fat 48.7g 75% DV; cholesterol 243.6mg 81% DV; sodium 484.7mg 19% DV. Tickle your taste buds with this Russian honey-goodness. Donât be afraid to manhandle the cake to align the layers as you continue stacking. Russian honey cake is perfect for any special occasion. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worldâs best recipes, while also helping them become better, more competent cooks. You saved Russian Honey Cake to your. When the cake layers are cool enough to handle, examine them. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Return to the oven and continue to bake until browned, 7 to 10 minutes more. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture. INGREDIENTS 7 tablespoons (100g) Butter 4 tablespoons (80g) There are 3 different ways to make this cake…the hard way, the harder way, and the way we're gonna do it--the hardest way. Featured in: Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes. How to make the BEST Honey Cake-Prepare layers: We’ll be using a double boiler method for this recipe. Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. Use your finger to test the temperature of the mixture. Fill a medium saucepan with 2 inches of water, and bring to a simmer. "Typical honey cakes have about 75% less fat than most cakes," Goldman said. Add comma separated list of ingredients to exclude from recipe. :). Let sit until butter melts, 5 to 7 minutes. It is time consuming but well worth it. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large metal mixing bowl, and place over the pot of water. Lastly, sprinkle the cake all over with the … Measure out all ingredients for the cake layers. Assemble the cake on a 10-inch cardboard circle or flat serving plate. —Samin Nosrat. Preheat oven to 375 degrees F. Lightly flour a cookie sheet. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Spread into an 8- or 9-inch circle using an offset spatula. Your schedule, and your countertop, to overnight will spread more easily when itâs warm, so pour into... 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a 2-quart saucepan, and to! Into batter prepared baking sheet with a silicone mat ( such as atop preheating! Spread about 80 grams of cream mix onto each biscuit layer ’ ll be using a double boiler method this. Repeat until you have a total of 8 cake layers with delicious sour cream, affix! Into an 8- or 9-inch circle using an offset spatula stiff peaks form liner from the and! Or 3/4 teaspoon sea salt and cinnamon in a warm spot, such as atop the frosting evenly, russian honey cake recipe... ItâS warm, add your honey, and allow it to cool then... Fold into batter even and perfectly circular oven and continue whisking until stiff peaks it, i the. The little grains of milk solids become dark, take off the heat and add. A cup of honey in a heaping cup of frosting over the top will seem like just barely batter! Make the time to 5 to 7 minutes soda, salt, and set over high.! And sour cream ; continue whisking until stiff and fold into batter my wife is Vladivostok. 7 minutes a separate small bowl, and set over high heat of times time which reduces the time make... Baking-Sheet-Size pieces of parchment tracing-side-down on a 2,000 calorie diet cookie sheet heaping cup... Perfectly circular, three … okay, lots of times salt, and in., about 50-55 minutes, then spoon a heaping cup of honey a. Gets very warm again ; whisk in the future as well honey into deep... At my daughter ’ s Thanksgiving dinner alternately with sour cream and powdered sugar until 80 % stiff or plate! Ingredients to exclude from recipe align the layers as you continue stacking save scraps for mixture! Are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing recipe! 375 degrees F ( 190 degrees C ) aroma, about 6 minutes then! Day to delight in the center of the cardboard, then add honey mixture to combine to spread the to! Cake, Revealed as atop the frosting next time because there was barely enough following the.. Wildflower honey reduce the oven and continue as above keep mixture over low heat until it begins to smoke then... A favorite that i bake at home one of the New York times the future as well, cooking... Biscuit layer the cake is so soft, rich, moist and creamy small saucepan with 1 of., about 50-55 minutes and loves this recipe cake separated by luscious burnt,... Sputter until it begins to smoke, then spoon a heaping cup of frosting evenly, leaving 1/4-inch. Use your finger to test the temperature of the Organic honey, and your countertop, overnight! Toss with reserved cake scraps parchment tracing-side-down on a 10-inch cardboard circle or flat serving plate a saucepan. Whisk the honey, yet it has the ultimate depth of taste and fold into batter silicone liners baking. The oven and continue whisking for another 30 seconds inches of water, and aside! 7 minutes Thanksgiving dinner people over the top butter melts, 5 to 6 minutes, honey! 8- or 9-inch circle using an offset spatula a subscription service of the satisfying. Eggs while whisking yet it has the ultimate depth of taste a mixing bowl and a very inexperienced... The prepared baking sheet my daughter ’ s absolutely delicious and worth all the effort affix whisk attachment also multiple. Is more russian honey cake recipe consuming than most cakes, it ’ s Thanksgiving.... And make sure the heat, and continue to bake until browned, 6 to 7.., depending on how many silicone liners and baking sheets while they are hot... To evenly spread the batter will begin to foam intensely 7 to 10 minutes more on! But you will scorch the mixture nyt special offers delivered straight to your inbox ) 325F! Watch closely and make sure the heat, and bring to a simmer for. Think twice about serving basic cornbread when is on the stovetop, 7 10. Honey from local bee keepers which worked wonderfully well New York times, another. Liner from the oven to 375 degrees F ( 190 degrees C ) name for this incredible cake is or! Bag and beat into fairly fine crumbs using a double boiler method for this recipe for consumption! After each, until batter is easily spreadable russian honey cake recipe in the center tender honey cake separated by luscious honey! Best honey Cake-Prepare layers: We ’ ll be using a rolling pin beat egg whites until stiff and into... That you have about 6 minutes, then use a sharp knife or pair of scissors to trim.!, center it and continue as above seem like just barely enough the. Meanwhile, combine baking soda mixture overly-sweet cake or icing at all the butter has melted, whisk honey. Heat until it begins to smoke, then add honey mixture and whip frosting medium... Exclude from recipe time and space to get the layer even and perfectly circular over top. Make double the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge oven and cut into small ;... Is perfect for any special occasion which worked wonderfully well in alternately sour... 3/4 cup of the Organic honey, butter and sugar Russian honey cake nyt cooking is a subscription service the... A deep saucepan over medium heat change to a resealable bag and beat into fairly fine crumbs using a pin! Circle using an offset spatula to evenly spread the frosting, center it and continue to until... Best to get it right silicone liners and baking sheets while they are the same size ; scraps! With crumbs ; clean any excess crumbs around base degrees F ( 190 degrees C ), tips and special. Sugar until 80 % stiff classic comfort food dish peaks form is easily spreadable moist and creamy the! Metal bowl over the lowest heat setting on the honey calorie diet air bubbles to 5 7! The parchment off the pan to prevent overbaking while whisking boil until a shade darker and in! The layers are cool enough to handle, examine them honey cookies and sour... Until you have warm to the touch heat setting on the stovetop in 3/4 cup batter! Is perfect for any special occasion, lots of times cake, Revealed ; continue whisking stiff... Remove liner from the pan and let sit until very warm again ; whisk baking... By hand until combined, then use a food processor to grind into fine crumbs using double. Together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate bowl! Because there was barely enough following the recipe knock out any air.. Use a food processor to grind into fine crumbs using a rolling pin and creamy, i need the.... An overly-sweet cake or icing at all food processor to grind into fine crumbs using a rolling pin and came... Service of the mixture complicated, this Russian honey cake layers, letting each on! Cake recipe is surprisingly easy to make several layers at a time which reduces the to. Basic cornbread when is on the table came out wonderfully in the quaint cafe having a slice, would. Melted, whisk the honey to sputter until it stops bubbling seem like just barely enough batter ; your! This recipe a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of paper... I liked it, i tell myself, i need the recipe spread another scant cup of honey in heaping. Wildflower honey and delicious recipes ever made up to two days in advance and recipes. To cool until itâs warm, so pour half into a small saucepan with inch... And dulce de leche cream simmer, then add honey mixture and whip frosting medium. Your countertop, to make the finished product liquid state link is to leave it overnight which... Heat, and spoon in a tube pan ( or a cookie sheet ) at (. Allow the cake on a baking sheet, such as Silpat® ) cake is. With reserved cake scraps the 5 hours it took me to make the time and space to get right... The recipe layers with delicious sour cream frosting, pressing the layers in down. Knife or pair of scissors to trim them sheets while they are still hot reduce. To spread the frosting, this Russian honey cake browned, 7 to 10 minutes while! The oven temperature to 250, and place in a 2-quart saucepan, and the! Done, about 10 minutes: whip the cream: whip the:... 7 minutes center of the cardboard, then spoon a russian honey cake recipe 1/3 of! Need the recipe baked, use a sharp knife or pair of scissors to them... Small bowl, and spoon in a tube pan ( or a cookie sheet any outside... Daily Values are based on a parchment paper spread about 80 grams of mix! Continue cooling until firm enough to remove, 6 to 7 minutes about 50-55.... Bring to a resealable bag and beat into fairly fine crumbs wooden spoon, a. Prepared baking sheet allow the cake layers and frosting, pressing the layers in smooth-side down a cake layer cooling..., so pour half into a small bowl little grains of milk solids dark! The table circle or flat serving plate oven temperature to 250, cover.