Help needed: 7-layer cake issues

I've had 7-layer cake twice in my life and can't imagine life without it. The problem is that I can't find 7-layer cake pans. What are they? Where can I get them? Does anyone have a killer tried & true recipe? Help!

Jodi

[DCJenn]

I think they they're usually regular sized cakes that are sliced in layers with those cheese-cutter things or a really good cake knife.

I'm not huge cake fan but Nellie would know for sure.

Jenn

[Vanquisher]

I think I would use a regular (probably 2) 9-inch rounds and cut them with a wire ( I have a cake cutting wire), because I am not THAT good at my knife skills to cut even layers.

Many years ago there was a Martha Stewart Living issue all about 7 layer cakes. There is a fair chance I still have it...somewhere.

Jenn is right. You would split the layers of the cake. Bake 3 layers, cut them in half horizontally.

Aha! Here's a 6 layer cake from Martha. I think this is what was on the cover of that issue:
http://www.marthastewart.com/page.jhtml ... =ns2006_m1

I love coconut cake. Gawd, I need to take up marathon running or something.

[Momo]

Help needed: 7-layer cake issues

About the only help I could offer is to come over & help you eat it!! Yummo!! (rachel ray)

[Sheherezade]

I've got an awesome coconut cake recipe around here. It's a family specialty. Not my family, of course - but the one my dad was smart enough to marry in to. I'll post it when I stumble across it.

I've always just cut the layers from a few 9 inch rounds.

that's what I was thinking, but I waited just in case there was some magical pan I'd never heard of.

you can even use dental floss to cut the layers - it works really well.

I find it kind of tricky even with a good serrated knife but maybe that is just me. But, you can right a lot of wrongs with frosting and people won't really notice if the layers aren't cut perfectly.

I've seen the dental floss idea and it makes sense. I'll have to try it sometime. You can also stick toothpicks around where you want to cut to help guide.

The one I'm thinking of is chocolate all the way through and flat little pans were used to cook each layer. Almost makes me willing to breach the cold shoulder treatment I'm giving my SMIL just to get the recipe... Naw. I'll figure it out. I've got iMSNers on my side. :>

Jodi

Tell us more...

[Vanquisher]

Kind of like this?

I still say you have to cut rounds into thin layers. Even with a special pan, if you made small layers, the middles would rise and be taller than the edges. One way to help with that though is to encircle the cake with wet towels.

http://www.wilton.com/store/site/produc ... DF1DB0367C



This is what I have used.

[Sheherezade]

I think cutting the layers easily depends on the recipe. I have a few cake recipes that give very easy to "sculpt" cake and still taste good. I can see how some cakes woould be impossible to slice in half and move around easily. The texture is important.

Heidi....you are such a pro! Why are you doing medical transcription instead of charging beaucoup bucks for cakes? This is when it would have been good to be in a big city. They paid serious cash for fancy birthday cakes in Boston. Like......$50 for a standard two layer thing with decoration.

[Vanquisher]

I have thought of starting a cake business, Angie. My problem is the advertising.

[SuzySunshine]

I have thought of starting a cake business, Angie. My problem is the advertising.

Heidi - in that business it is all about word of mouth. Make a few free for classmates of your son and then start charging, seriously. Or if you start wedding cakes get on theknot.com or weddingchannel.com and "refer" yourself on their message boards. You can do it - we all know you can!

[Vanquisher]

Cheri, thanks. I have done some cakes for people for free or really cheap, but the word doesn't seem to get out there. You know? I will try trolling around on theknot