Crafting A Tiered Cake With Bavarian Cream Filling

Making a tiered cake with Bavarian cream is a fun and delicious project. Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is airy, light, and creamy, and can be used as a cake filling or enjoyed on its own as a dessert. The process of making a tiered cake with Bavarian cream involves baking the cake layers, preparing the Bavarian cream, assembling the cake, and adding any desired decorations. Here are the steps to create this delectable treat:

Baking the Cake Layers:

- Preheat your oven to the temperature specified in your cake recipe.

- Grease and flour your cake pans to ensure the cake layers don't stick.

- Prepare your cake batter according to your chosen recipe or box instructions.

- Divide the batter evenly among the pans and bake according to the instructions.

- Once baked, allow the cake layers to cool completely before assembling the cake.

Preparing the Bavarian Cream:

- Start by blooming the gelatin. Sprinkle gelatin over cold water or milk and set it aside to bloom.

- In a separate bowl, whisk together egg yolks, sugar, and salt until smooth and frothy.

- Heat milk or cream in a saucepan until it reaches a boil.

- Slowly add the hot milk to the egg yolk mixture, whisking constantly.

- Return the mixture to the saucepan and cook over medium heat, stirring, until it thickens and coats the back of a spoon.

- Remove from heat, stir in softened gelatin and vanilla extract, and allow the mixture to cool to room temperature.

- Whip heavy cream in a separate bowl until it forms soft or stiff peaks.

- Gently fold the whipped cream into the cooled custard.

Assembling the Cake:

- Place one cake layer on a serving plate or cake stand.

- Spread a layer of Bavarian cream over the cake, adding fresh berries or other fillings if desired.

- Repeat with the remaining cake layers, ending with a cake layer on top.

- Refrigerate the assembled cake for at least a few hours to set the Bavarian cream.

Decorating the Cake:

- You can decorate the cake with fresh berries, chocolate shavings, orange zest, or any other desired toppings.

- If using a frosting, pipe a ring of frosting along the edge of the cake to create a dam and prevent the Bavarian cream from leaking out.

- You can also leave the cake naked without any frosting for a simpler presentation.

Storing and Serving the Cake:

- Bavarian cream needs to be refrigerated at all times, so store the finished cake in the fridge until ready to serve.

- The cake will keep well in the fridge for up to 3 days, but it is not recommended to freeze it.

- When serving, cut the cake into slices and enjoy the delicious combination of cake and Bavarian cream!

Preparing the Bavarian cream

Ingredients:

• 2 tablespoons unflavored gelatin
• 1 teaspoon vanilla extract
• Cold water
• 2-3 egg yolks
• 1/3 to 1/2 cup sugar (adjust to taste)
• A pinch of salt (optional)
• 1 cup milk
• 1-1.5 cups heavy whipping cream

Instructions:

• Start by stirring together cold water and gelatin in a small bowl. Set this aside to soften. The amount of water can vary depending on the gelatin instructions, but just enough to cover the gelatin is usually sufficient.
• In a separate medium-sized bowl, whisk together the egg yolks, sugar, and a pinch of salt (if desired) until the mixture is smooth and slightly frothy.
• In a saucepan, bring the milk to a boil. Carefully pour the hot milk in a steady stream into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
• Return the combined mixture to the saucepan and cook over medium heat. Stir continuously until the custard thickens and coats the back of a spoon. This step ensures the custard is thick enough to support the tiers of your cake.
• Strain the custard into a large bowl to remove any lumps and ensure a smooth texture.
• Stir the softened gelatin and vanilla extract into the warm custard until the gelatin is completely melted. It is important to keep the custard warm to ensure the gelatin dissolves properly.
• Allow the custard mixture to cool to room temperature. This step is crucial, as adding the whipped cream to a warm mixture will cause the cream to melt and result in a runny bavarian cream.
• In a separate mixing bowl, whip the heavy cream to medium stiffness. You can adjust the stiffness based on your preference for a lighter or denser cream.
• Gently fold the whipped cream into the cooled custard. Be careful not to overmix, as this can affect the airy texture of the cream.
• Immediately use the bavarian cream by pouring it onto your cake layers before the gelatin sets. This cream can be used as a filling between the tiers of your cake or as a topping.
• Refrigerate your cake for at least an hour before serving. This will allow the bavarian cream to set and ensure your cake stays intact.

Preparing bavarian cream may seem daunting, but with practice, it will become your go-to filling for cakes, donuts, and other desserts. Enjoy creating your tiered cake masterpiece!

Making the cake batter

To make the batter for a tiered cake with Bavarian cream, you will need the following ingredients:

• Flour
• Baking powder
• Salt
• Cocoa powder (optional)
• Sugar
• Vanilla sugar (optional)
• Butter
• Eggs
• Milk

First, preheat your oven to 350°F/180°C. Then, in a large bowl, mix together the flour, baking powder, salt, and cocoa powder (if using). In a separate bowl, beat together the sugar, vanilla sugar (if using), and softened butter until creamy. Next, add the eggs and milk to the sugar mixture and stir to combine. Finally, gradually fold the dry ingredients into the wet mixture until you have a smooth batter.

Grease a springform pan with butter and pour in the batter until it's approximately 2cm/0.8 inches thick. Bake at 350°F/180°C for around 20 minutes, or until a toothpick inserted into the centre comes out clean. Remove the cake from the oven and allow it to cool completely before assembling your tiered cake with Bavarian cream.

You can also add some simple syrup to your cake layers to make them extra moist. To do this, simply brush the cake layers with the simple syrup before spreading on the Bavarian cream.

Assembling the cake

To assemble the cake, you will need to work quickly as the filling is thickened and stabilized with gelatin. Have all the layers ready and at room temperature.

Brush the cake layers with simple syrup (optional, but it will create a moist cake). Place the first layer on a plate or cake stand. If using three cake rounds, you will have two layers of Bavarian cream. Divide the Bavarian cream into two equal amounts and spread half of the cream on top of the first cake layer. Continue alternating between cake and the remaining cream, starting and ending with a cake disc. If using four cake rounds, you will have three layers of Bavarian cream. Divide the Bavarian cream into three equal amounts and spread one-third of the cream on top of the first cake layer. Continue alternating between cake and the other amounts of cream, starting and ending with a cake disc.

If the cake is beginning to reach heights that go beyond the first layer of acetate, gently slide the second acetate collar between the first acetate layer and the cake ring to extend the border.

Follow the recipe to make the ganache. Pour over the top of the cake, smoothing out the top.

Immediately place the cake in the refrigerator uncovered to chill and set completely, for at least 2 hours.

When you are ready to serve, carefully lift off the cake ring, then remove the acetate. Slice, serve, and enjoy!

Decorating the cake

Decorating a tiered cake with Bavarian cream can be a fun and creative process. Here are some tips and instructions to help you achieve a beautiful and delicious result:

Prepare the Cake Layers:

Before you begin assembling the cake, it is important to have all your cake layers ready. Depending on the size and height of your desired cake, you will need to bake multiple cake layers. For a tiered cake, you will need at least two layers for each tier. The cake layers should be completely cooled before you start decorating. If necessary, you can level the cake layers to ensure they are even.

Make the Bavarian Cream Filling:

The key to a successful Bavarian cream filling is to follow the recipe precisely. Here are the general steps to make the filling:

• Bloom the gelatin: Sprinkle the gelatin over cold water or milk and set it aside to bloom. This step is crucial for activating the gelatin, which will thicken the cream.
• Make the custard: In a separate bowl, whisk together egg yolks, sugar, and salt until smooth. In a saucepan, bring milk to a boil. Slowly add the hot milk to the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until it thickens and coats the back of a spoon.
• Combine custard and gelatin: Stir the softened gelatin into the custard until melted. Allow the mixture to cool to room temperature.
• Whip the cream: In a separate bowl, whip heavy cream to medium stiffness.
• Assemble the Bavarian cream: Fold the whipped cream into the cooled custard. It is important to work quickly as the gelatin will start to set.

Assemble the Cake:

• Prepare a dam: To prevent the Bavarian cream from spilling out, it is recommended to pipe a ring of frosting along the edge of each cake layer. This will create a dam that will hold the cream in place.
• Spread the Bavarian cream: Divide the Bavarian cream evenly among the cake layers. You can use a spatula to spread the cream, ensuring it is distributed evenly.
• Add fresh fruit (optional): If desired, you can add a layer of fresh fruit, such as raspberries, blueberries, or strawberries, on top of the Bavarian cream. This will add a burst of flavour and a beautiful pop of colour to your cake.
• Repeat with remaining layers: Continue alternating between cake layers and Bavarian cream, ending with a cake layer on top.
• Chill the cake: Once your cake is assembled, place it in the refrigerator to chill and set completely. This will help the cream to firm up and ensure the layers stay in place.
• Add final decorations: Before serving, remove the cake from the refrigerator and add any final decorations. You can garnish with fresh fruit, chocolate shavings, orange zest, or any other toppings of your choice.

Remember, it is important to work quickly when assembling the cake, as the Bavarian cream will start to set due to the gelatin. Always keep the cake refrigerated until you are ready to serve, as the cream needs to be kept chilled. Enjoy your delicious tiered cake with Bavarian cream!

Storing the cake

Storing your tiered cake with Bavarian cream filling is a delicate process, as the cake needs to be kept chilled until serving. Here are some detailed instructions to ensure your cake stays fresh and stable:

• Refrigeration: It is essential to store your tiered cake in the refrigerator until you are ready to serve it. The Bavarian cream filling is perishable and requires constant refrigeration to maintain its stability and freshness.
• Covering the Cake: Before placing the cake in the refrigerator, ensure it is properly covered. Use a large cake dome or a large bowl turned upside down to cover the entire cake. This will help retain moisture and prevent the cake from drying out. If you don't have a large enough container, you can alternatively use plastic wrap to cover the cake loosely, ensuring it doesn't touch the cake's surface.
• Storing Multiple Tiers: If your tiered cake has multiple layers, it is best to store them separately in the refrigerator. Place each tier on a cardboard round or a flat plate, wrap them securely in plastic wrap, and then stack them on top of each other in the fridge. This will prevent the tiers from sliding or toppling over.
• Timing: It is best to assemble and fill your tiered cake as close to serving time as possible. The Bavarian cream filling is delicate and can start to break down over time, so it is recommended to consume the cake within two days of filling and storing it.
• Transportation: If you need to transport your tiered cake, ensure it is securely packed in a cardboard cake box or a sturdy cake carrier. Keep the cake chilled during transportation, and avoid exposing it to direct sunlight or high temperatures.
• Decorations: If your cake has decorations made from perishable items, such as fresh flowers, fruits, or whipped cream, take extra care to keep the cake chilled. These decorations can spoil quickly, so it is best to add them as close to serving time as possible and keep the cake refrigerated until ready to serve.

By following these storage instructions, you can ensure that your tiered cake with Bavarian cream stays fresh, stable, and safe to consume.

Frequently asked questions