- Making your own dulce de leche: If you can’t find store-bought dulce de leche, you can make your own by cooking a can of sweetened condensed milk in a pot of boiling water for 3 hours. Make sure the can is always submerged during the cooking process.
- Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 9.3oz of batter per pan (for three pans).
- Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
- Crumb coat: Spreading a thin layer of frosting around the sides and top of the cake, and then refrigerating it will lock in any crumbs and keep them from reaching the surface of your frosted cake.
- Air bubble-free frosting: If the frosting has a lot of air bubbles, reduce the speed on your stand mixer to low and beat for 3-5 minutes, or until smooth.
- The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
- Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box. This is easiest if you don’t add the cookies until you’re ready to serve.
- Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Cake recipe adapted from Miette (2011), pg. 26