Hi,I am making my mom a birthday cake tomorrowYesterday I baked and froze the two layers in 9quot; round baking pansI plan on taking them out of the freezer tomorrow morning, make the frosting then and decorate itHere's the thing though, a 9quot; two layer cake is way to much for two people and I don't want it to go to wasteI've seen 6quot; round pans before and I figured I could (carefully!) cut out two 6quot; circles (and freeze the leftover for cake truffles or somethingThink this will work? Any tips? Also, so that I can adjust the recipe, about how much frosting would I need for a two layer 6quot; cake?Thanks in advance, I'm a good cook but not much of a baker - I've never actually make a layer cake!
You could always make the whole cake and then freeze the leftover individual slices wrapped in aluminum foil or plastic wrap so your Mom can have a nice dessert when she feels like itThe frosting may get a bit messed up but the cake will still taste goodYou can of course cut the cake layers into 6 inch rounds using a templateI found this recipe for chocolate frosting for a six inch layer cakeIt looks fairly easy to makeIngredients For the chocolate frosting: 4 tablespoons unsalted butter 2 ounces unsweetened chocolate, chopped 2 cups confectioners’ sugar 1/4 cup milk 2 teaspoons vanilla extract Directions For the frosting: In a small, heavy saucepan, melt the butter and the chocolate over low heatIn a medium bowl, combine the confectioners’ sugar with the milk and vanilla and stir until smoothAdd the chocolate mixtureSet the bowl over another bowl half-filled with ice waterWith a rubber spatula, beat just until the frosting is thick enough to spreadSpread one cake layer with about one-fourth of the frostingSet the second layer on top and spread the remaining frosting on the sides and top of the cake, swirling with your spatula.
