This tutorial reveals my tips and tricks for torting perfectly tight and symmetrical layer cakes that are taller or higher than the average cake. This technique is a variation of the professional bakery method for filling layer cakes in baking pans. Many readers have asked how to use that technique to build extra tall cakes (5-7” or taller cakes) or how to use it even when the pan is shallow (2” deep).
The Cake Collar Trick
The answer is to extend the height of the pan using a cake collar. The collar can be made of parchment paper, wax paper, or acetate.
1. Using this technique for filling layer cakes in baking pan, begin by alternating layers of cake sponge with layers of cake filling.
2. Once the cake layers reach the top of the pan, cut a strip of acetate from the roll. Alternatively, use a double layer of parchment or wax paper. Measure the strip so that it’s slightly longer than the circumference of the pan itself. That way, it can reach all the way around so the ends can close with an overlap.
3. Tuck the acetate down around the cake so it’s flush with the sides of the pan. It only needs to be tucked in just far enough to anchor it so it can stand up on its own, serving as an extension of the pan.
4. Continue adding layers of cake alternating with layers of filling, building them inside the collar. For extra tall cakes, you may need to add another strip of acetate to extend the height of the pan even further, this time tucking it inside the layer of acetate that’s below.
5. Once all the layers have been filled, seal the cake in two layers of plastic wrap and put it in the freezer overnight.
This method yields nice clean cakes in the exact shape of the pan, even when the pan is shallower than the cake.
Tall Square or Rectangle Cake Option
To make tall square or rectangle cakes, cut the acetate into strips that are the same length as each side of the pan and tuck them in one at a time.
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