Once you settle on one of these two no-fail options, it’s time to pull out your baking pans. Each recipe provides enough batter for two 8- or 9-inch rounds for a layer cake, one 9-by-13-inch sheet cake, or 24 cupcakes.
Cake toppings are a simple way to add texture and polish (and cover up a less-than-perfect frosting job). Scoop up a generous handful of bite-size delights (you can go classic or kooky) and press them gently into the sides of the cake or sprinkle them on top.
Unfrosted cakes: Keep at room temperature, tightly wrapped in plastic, for up to 2 days, or freeze for up to 2 months. (Thaw before frosting.)
Frostings and fillings: Refrigerate frosting in an airtight container for up to 1 week. (Bring to room temperature before using.) Refrigerate a filling for up to 2 days. (Note: The Fresh Strawberry Filling is good for just 6 hours.)
Fully assembled cakes: Keep covered at room temperature for up to 2 days. If you don’t have a cake dome, stick a few toothpicks in the top of the cake and loosely tent with plastic wrap. (If the cake has a filling, refrigerate it; bring to room temperature before serving.) Cakes with strawberry filling are best served the same day.
8 of 8Christopher Baker
Learn how to stack, ice, and decorate cakes with these easy-to-follow videos.