This year when your loved one goes to blow out their candles, make sure they aren’t staring down at a well-meaning disaster of Funfetti frosting and yellow cake. Instead, follow this simple hack to keep your cakes standing tall, proud, and ready to take on any birthday cake you might find on Pinterest.cake ring when building your cake to make sure it doesn’t slide to the side. It’s important to note that you will need to use a ring slightly larger than the cake you plan to bake. For instance, if you are baking an eight–inch cake, use a nine-inch cake ring with three- to four-inch sides.
First, bake your cake as you normally would. Choose your favorite recipe and prepare your frosting either store-bought or homemade. Coat the inside of your ring with frosting all the way around until it is a quarter to a half-inch thick. Then, place the ring in the fridge to harden for about 20 minutes.
Once your frosting has set, and you have cooled and trimmed your cake layers, place a cardboard round under the ring that fits snuggly inside. Then, fit your bottom layer into the mold. Using a piping bag with a wide hole cut in the bottom (you don’t need a piping tip for this), pipe frosting evenly onto the first layer. Keep adding your layers until you reach the top of the ring, preferably with a quarter or half-inch to spare. Add frosting to top off your cake, and using a large offset spatula, quickly swipe across the top to smooth and square the edges.
Place your cake in the mold back into the fridge or freezer until firm, about 30 minutes in the fridge and 10 to 15 minutes in the freezer.
Once set, remove your cake from the fridge, and run a kitchen towel under hot water. Ring out the towel and wrap in around the outside of the mold to loosen the frosting. Then gently push the cake out of the mold with from the bottom. You will have a perfectly squared and frosted cake to add additional sprinkles or rosettes to.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos