How to Frost Italian Cream Cake

Video Transcript

Hi, my name is Gail Hoffman and I’m in, I live in North Reddington Beach, Florida and on behalf of Expert Village I am going to demonstrate how to make Italian Crème Cake. Okay we are ready to assemble our Italian Crème Cake and we need to remove them from the pans, I have already done two of them. The best way is to just use a knife and loosen the edges and then invert it onto a plate and of course remove the parchment paper and we are going to put about a half a cup of frosting between each layer. Maybe three fourths of a cup and you don’t have to spread it all the way to the edge because when you put your next layer on it is going to kind of you know spread it on it’s own and you don’t want it coming out over the edges so and then put on more frosting, you can kind of use the frosting to level the cake out if you need to, because the cakes, they do bake pretty evenly but you always have a little bit of variations, maybe one side is a little higher than the other so that is what the frosting is good for. And then our top layer, this cake can be served chilled or room temperature depending on your taste, I think it should be, it’s best if it is kept in the refrigerator and then maybe left out half an hour before serving so that the frosting is a nice consistency. You can choose to put more filling the in the center and leave the sides plain or you can put a little bit less filling in the center and then you will have a little bit extra to do the edges which is what I have chosen to do and I am going to, going to put some pecans, some, yeah ground pecans on the side as well to decorate it so it is not completely prefect but it is close. It will wind up being pretty in the end.

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