*When I filled the layers, I spread the jam on the cake and then spread the frosting (as the photos in the post illustrate.) The first time I did it the opposite way. I actually prefer spreading the frosting first and then the jam on top. Either way it's good, but I like the way it looks when you cut it when the jam is on top.
*I used a 1M piping tip and starting at the bottom, made columns of ruffles. I should have taken video, but here's a tutorial
*The cake makes about 10 cups of batter. It's a lot of batter. The first time I baked it, it went into a 16" square pan and baked for about 22 minutes and made a one inch layer, which was perfect for what I needed at the time. I've not tried it, but I'm pretty confident that you could cut this recipe in half for a smaller batch of batter.
*Not all cakes work as cupcakes. I haven't tried this batter as a cupcake yet, if you do and it works, please let me know. I will do the same.
*I freeze leftover cake all the time. I slice it and wrap each slice in wax paper and place the wrapped slices into a freezer Ziploc. Thaw in the refrigerator, or if you're careful, you can also thaw in the microwave at one of the lower powers.
*Update 8-15-16: I use the spoon and sweep method for measuring flour. First I stir the flour in the canister to lighten it up, then I spoon the flour into the measuring cup and then level with a knife. There are 4 and 1/2 cups of flour in this recipe. With so many cups of flour, if you over measure your flour, you could end up with a lot more flour than the recipe calls for and have drier cake with a different texture.
Cake adapted from Smitten Kitchen
Frosting from Whipped Cream Cream Cheese Frosting
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