Sheet cakes are a great way to provide enough cake for a large crowd. Unfortunately, it is usually missing the extra layer of frosting of a traditional round layer cake. Stacking two sheet cakes on top of each other is an easy way to add extra frosting, dimension and quantity to the cake. A stacked layer cake can feed nearly 150 people, and creates a perfect centerpiece.
Things You'll Need
Place sheet cakes in the refrigerator to cool for at least two hours. Cakes are easier to handle when cold.
Place one layer of cake on a prepared serving plate or cardboard cake board.
Make sure the cake is flat on top. If it is not, use a serrated knife to level it out. Uneven cakes will cause an unsteady foundation and can cause top layer to slip.
Frost a thin layer all around cake if you’ve cut it to form a layer that will keep crumbs off the final frosting. Then frost a regular layer on top. You can use ganache – a thick chocolate frosting that provides the most stability.
Cut chopsticks or straws into lengths about a 1/2 inch longer than the cake layer. Insert them about a 1/2 inch from the edge around the cake, so that the top layer will rest on them.
Gently place the second layer on top , making sure that the edges are aligned. Frost a thin layer of frosting all around, and finish the cake according to preference.
References and Resources"The Martha Stewart Cookbook"; Martha Stewart; 1995
"The Cake Bible"; Rose Levy Beranbaum, Maria Guarnaschelli, Vincent Lee and Manuela Paul; 1998