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Cake Baking 2: The Layer Cake

Master the art of layer cakes in this hands-on baking class. Learn the hi-ratio mixing method, cake assembly, and scratch-made Italian meringue buttercream while creating a layered buttermilk cake and glazed marble pound cake to take home.

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  • 12 and older
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  • 118 W 22nd St, New York, NY
  • 4 hours

Express Checkout – $250

Sat. Jan 23, 2027, 3pm ET


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Class Description

Description

The Layer Cake

Master the engineering, baking, and assembly behind the ultimate centerpiece in Cake Baking 2: The Layer Cake at NY Cake Academy

Easily the most important showpiece for avid decorators, the classic layer cake provides a grand stage for imaginative creations. In this second module of our five-part Cake Baking Essentials Certificate series, you’ll uncover the secrets to achieving a layer cake that “stacks up” in both taste and structural integrity.

Guided step-by-step by our expert chef instructors, you’ll master the hi-ratio mixing method for tender, velvety crumb textures and learn proper cake engineering—balancing the physical limits of each component so fillings stay put and tiers stay upright. You will work with high-temperature sugar syrup to whip authentic Italian Meringue Buttercream from scratch, explore diverse frosting types, and put your skills to the test by creating both a Glazed Marble Pound Cake and a layered Hi-Ratio Buttermilk Cake with Italian Meringue Buttercream!

What You'll Bake & Make

  • Layered Hi-Ratio Buttermilk Cake: Tender, fine-crumbed buttermilk cake layers stacked and filled with scratch-made Italian Meringue Buttercream.
  • Glazed Marble Pound Cake: Classic swirled chocolate-and-vanilla pound cake finished with a smooth, sweet glaze.
  • Italian Meringue Buttercream: Silky, stable scratch meringue buttercream made with hot sugar syrup.

What You'll Learn & Do

  • The Hi-Ratio Mixing Method: Blending dry ingredients and fat first before emulsifying liquids for an ultra-fine, velvety crumb structure.
  • Cake Engineering & Layer Assembly: Proper leveling, cake framing, and balancing crumb texture against filling density to prevent sliding or sagging.
  • Italian Meringue Buttercream from Scratch: Managing high-temperature boiled sugar syrup, egg white peaks, and butter emulsification for a velvety, heat-stable frosting.
  • Cake & Frosting Taxonomy: Understanding the core differences between egg foam-based, fat-based, and hybrid cakes, as well as pairing cakes with ganache, boiled, whipped cream, or buttercream frostings.

Course Details & What's Included

  • Price: $250.00 (Supplies Included)
  • Duration: 4 Hours (3:00 PM - 7:00 PM)
  • Format: Single Class / Session 2 of the Cake Baking Certificate Series
  • Skill Level: All levels welcome (Beginner to Intermediate)
  • Included: Fresh ingredients, cake pans, commercial stand mixers, candy thermometers, spatulas, cake boards, packaging, and step-by-step guidance from expert baking instructors.
  • Take Home: A fully assembled layered hi-ratio buttermilk cake, your glazed marble pound cake, and comprehensive recipe sheets to recreate both at home!
School Notes: Please note, if you require a gluten free option for your baking class, you must alert the school in advance and there will be a +$15 fee applied for each gluten free substitute which will be collected directly by the school. Please contact them or CourseHorse to arrange this.

Refund Policy

Classes are not eligible for refunds, however classes are transferable.

  • Students may reschedule their class to an alternative date up to 4 business days prior to the class date for in-person classes.
  • All deposits & fees are forfeited for no shows.
  • We do not provide make-up classes.

The school reserve the right to cancel a class due to low enrollment up to 48 hours before the class date. The school reserve the right to change class schedules. If for any reason the school should cancel a class, a full refund will be offered to the student. However, we do not accept responsibility for any other expenses incurred such as hotel or airline cancellation penalties.

Cancellations or changes can be made through email at [email protected]. Please be sure to include the full name of the registered student, and class registration confirmation.

If a class is cancelled due to inclement weather, or other circumstance beyond our control (facility issues, power outages, etc.), we will contact you with as much advanced notice as possible by email or telephone, and issue you a refund to the original form of payment. We will make every effort to run the class as long as it is safe to do so. If we make the decision to run a class during inclement weather and you make the decision not to come, you will not be able to get a refund, we will offer only a credit for future use.

Credits are valid for a 12 month period of time.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

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NY Cake Academy

NY Cake Academy, founded by renowned cake decorator Joan Mansour over 25 years ago, has evolved into a premier one-stop-shop in Manhattan for all baking needs. With a 5,000 square foot store, it offers a vast array of supplies, runs a cake decorating school, and is recognized for its excellence in the industry, earning accolades from ZAGAT and the New York Press.

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