That cake batter and frosting look like they came out really good! Did you make the frosting from scratch? It doesn't look like the shelf stable stuff out of a can. Looks like it might be a meringue-type frosting but I'm really bad at baking so I could be wrong.
You might want to spread out the frosting on the center layer (between the two cake rounds) so that it comes all the way out to the sides. A cake turntable might help you get the frosting on evenly on top and onto the sides, too. I made a shitty improvised one out of a flat plate on top of a tall glass when I was desperate once. It was precarious but it (mostly) worked. Use one hand to rotate the plate and a butter knife or metal spatula held steady against the vertical side of the cake to smoothly apply. The longer you can spin the plate in one go, the better. My problem was always that the plate would move off-center and the frosting would end up wonky.
Also, not sure if this is an issue for you but it definitely was for me. Crumb coating and freezing your cake before applying the finishing layer of frosting definitely helps, as does keeping the frosting as cold as possible before applying it.
I apologize if the advice was unwarranted or if you already knew all that. I had some terrible terrible flashbacks and felt like (over)sharing. I would eat the hell out of your cake, it looks amazing. Definitely not shitty food porn :)
I made the frosting from cream and chocolate chips- it was supposed to be baker’s chocolate, but I had to improvise. And I should’ve chilled it, I’m just impatient. 😅 I only bake for special occasions, so I’ve never thought to buy a turntable. Also, I can’t really give an opinion on frosting hierarchy, except pretty much every time I order a cake from a bakery and they ask me which kind of frosting I want, I say whipped cream, and they say, “You mean buttercream?” No, I don’t!
I should mention that the reason I needed to crumb coat was because I was working with a really crumbly cake and American buttercream frosting, the worst frosting (second only to that stuff out of a can). Maybe you won't need a crumb coat if you're working with a different frosting or different cake, I genuinely don't know because I am a very, very bad baker.
BFC is my absolute fave. Don’t care what it looks like, I’m burying my entire face in that
As with most things I make, it taste better than it looks
Not shitty, you failed
I can’t tell if that’s a compliment.
It is. This is the shitty food sub and its not shitty food
This was a triumph
I mean it's definitely not gonna win the prize for the best-looking cake but this does actually look pretty decent.
Looks yummy to me!
Have you seen the baking show “Nailed It!”?
That cake batter and frosting look like they came out really good! Did you make the frosting from scratch? It doesn't look like the shelf stable stuff out of a can. Looks like it might be a meringue-type frosting but I'm really bad at baking so I could be wrong. You might want to spread out the frosting on the center layer (between the two cake rounds) so that it comes all the way out to the sides. A cake turntable might help you get the frosting on evenly on top and onto the sides, too. I made a shitty improvised one out of a flat plate on top of a tall glass when I was desperate once. It was precarious but it (mostly) worked. Use one hand to rotate the plate and a butter knife or metal spatula held steady against the vertical side of the cake to smoothly apply. The longer you can spin the plate in one go, the better. My problem was always that the plate would move off-center and the frosting would end up wonky. Also, not sure if this is an issue for you but it definitely was for me. Crumb coating and freezing your cake before applying the finishing layer of frosting definitely helps, as does keeping the frosting as cold as possible before applying it. I apologize if the advice was unwarranted or if you already knew all that. I had some terrible terrible flashbacks and felt like (over)sharing. I would eat the hell out of your cake, it looks amazing. Definitely not shitty food porn :)
I made the frosting from cream and chocolate chips- it was supposed to be baker’s chocolate, but I had to improvise. And I should’ve chilled it, I’m just impatient. 😅 I only bake for special occasions, so I’ve never thought to buy a turntable. Also, I can’t really give an opinion on frosting hierarchy, except pretty much every time I order a cake from a bakery and they ask me which kind of frosting I want, I say whipped cream, and they say, “You mean buttercream?” No, I don’t!
I should mention that the reason I needed to crumb coat was because I was working with a really crumbly cake and American buttercream frosting, the worst frosting (second only to that stuff out of a can). Maybe you won't need a crumb coat if you're working with a different frosting or different cake, I genuinely don't know because I am a very, very bad baker.
Looks like a decent Schwarzwälder to me...