Cake Pans (2-3 Matching Size)
4, 6 or 8-inch round pans work best for tall layer cakes.
Stick to light metal or aluminum if you can—nonstick can brown too fast.
Tools You Actually Need
You really don’t need a ton of fancy tools to make an awesome cake. If you’ve got a few basics and some curiosity, you’re good to go. Want super smooth frosting? We’ll show you the extras that help—but they’re not required to get started.
The True Essentials
Mixing Bowl + Hand Mixer
A hand mixer is perfectly fine (no stand mixer needed).
You’ll use this for both batter and frosting.
Spatula (Rubber or Silicone)
For folding, scraping, and mixing frosting like a pro. Trust us, you’ll use this more than anything else.
Piping Bag + Tip (Optional but Fun)
Not required, but they make adding swirls or dollops easy.
Start with one star tip like Wilton 1M or 2D for versatile designs.
Bags and tips are included in all BakerCrate kits whose designs require piping.
Serrated Knife (for Leveling)
Helps trim cake domes or slice layers evenly.
A basic bread knife works great—no fancy leveler needed.
Cake Board or Plate
Something sturdy to build and decorate on.
Cardboard rounds are great (and included with all kits,) but a flat plate or cutting board works too.
Nice to Have
If you’re aiming for clean, bakery-style finishes, these will help—but you can absolutely get started without them.
Turntable
Makes frosting smoother and faster.
If you don’t have one, a microwave plate or just spinning a plate on a smooth surface will work.
Offset Spatula
Helps spread frosting more evenly.
Bench Scraper/Icing Smoother
For flat sides and sharp-ish edges.
Optional Upgrades
- Cake Leveler - More precise than a knife, but not essential.
- Gel Food Coloring - Great for vibrant or pastel frosting, without thinning it.
- Sprinkles - Always encouraged.
Prep Your Pans
This is one of those steps that feels skippable—but trust us, it’s not. Prepping your pans the right way is what turns out clean, even cake layers instead of stuck, crumbled heartbreak. The good news? It’s easy, and your BakerCrate kit includes pre-cut parchment rounds to make it even easier.
Why it Matters
- Keeps cake from sticking or tearing.
- Helps layers bake evenly with smooth bottoms.
- Makes removing cakes clean and stress-free (no sad cake-breaking moments!)
Our Go-To Method (Grease + Flour + Parchment)
This is the method we recommend for layer cakes - it’s a little extra, but super reliable and helps your cakes release beautifully.
1
Grease the bottom and sides of the pan
Use a neutral oil spray, melted butter or shortening. Avoid butter alone, it can burn or brown unevenly.
2
Add a dusting of flour
Sprinkle a spoonful into the pan, then gently tilt and tap to coat the whole surface. Knock out any excess.
3
Place your parchment round
Your BakerCrate kit includes pre-cut rounds that fit your pans perfectly. Just press one into the bottom, and you’re done!
Shortcut Option
In a rush, or don’t have flour on hand? You can skip the flour and just do grease + parchment. It still works well - especially if you’re using lighter batters or baking in newer, non-stick pans.
Extra Tips
- Don’t skip the sides and corners! Cakes love to stick there the most.
- Reusing pans for multiple layers? Re-prep each time to avoid stuck-on crumbs.
- Parchment folds up? Add a dab of spray underneath to hold it in place.
Ready Your Cake Layers
You baked your cakes—yay! Now it’s time to get them ready for frosting. This step is quick but makes a huge difference when it comes to stacking, decorating, and cutting clean slices.
Why It Matters
- Helps your cake stack evenly (less sliding, fewer frosting struggles)
- Makes decorating smoother—literally!
- Keeps your cake looking polished even if you’re going for a rustic vibe
Step-by-Step: How to Ready Your Layers
1
Let them cool completely
Warm cake + soft frosting = slippery mess. Cool in the pan for 10–15 minutes, then turn out onto a wire rack and let cool layers fully before handling.
2
Chill your layers
Pop your cooled layers in the fridge for 30–60 minutes (or the freezer for 15–20 if you're short on time). This firms them up so they’re easier to trim and frost.
3
Level (if needed)
If your layers have domed tops, use a serrated knife or cake leveler to trim them flat. It doesn’t need to be perfect—just close enough to stack without wobbling.
💡 Pro tip: Rest your non-dominant hand lightly on top of the cake and rotate it slowly as you cut for better control.
4
Wrap and store (optional)
If you’re baking ahead, wrap chilled layers in plastic wrap and store in the fridge for up to 2 days or freeze for longer. We recommend freezing if possible, as it makes stacking and decorating much easier.
Freeze Your Layers
Want to avoid the last-minute chaos of baking, frosting, and decorating all at once? Freezing your cake layers is the easiest way to break it up—and bonus: it actually makes your cake easier to handle and decorate later.
Why It Matters
- Lets you bake ahead and decorate when you actually have time
- Firmer cake = less crumbling, shifting, and sliding while frosting
- Gives you built-in chill time (for both you and your cake)
How to Freeze Cake Layers
1
Cool completely
No steam allowed—hot cake + wrapping = soggy cake.
2
Wrap each layer well
First in plastic wrap, then foil or a zip-top freezer bag. This keeps out moisture and freezer smells.
3
Label + date if storing long-term
Future you will appreciate knowing what flavor it is and when you made it.
4
Lay them flat in the freezer
A baking sheet underneath helps keep them stable if needed.
How to Use them Later
Thaw wrapped at room temp for 30–60 minutes (or overnight in the fridge).
Keep them cold while decorating for better stacking and smoother frosting.
💡 Pro tip: You can even fill and crumb coat your cake while the layers are still a frozen. It helps everything stay in place!