This entry is part 6 of 6 in the series Hawaiian Chantilly Cake

Chiffon cake in pan, cake carrier, flexible cutting mats

Have your cake platter, two flexible cutting mats, a butter knife and a serrated bread knife out and ready.

Here I’m using a Tupperware Cake Taker (2 pc set: bottom cake platter + top cover with handle); I’ve found it to work the best over the years.

Unless you already own one, I wouldn’t recommend buying an acrylic cake carrier. They are pretty, because the plastic is clear, but are not as sturdy. I had an acrylic one for less than a month when I dropped it (luckily without a cake in it) and the lid cracked apart.

I’ve dropped my Tupperware carrier more than a few times in the past dozen years or so, and it’s still going strong. In terms of size, design, durability, and functionality, Tupperware gets my vote. (I am not affiliated with Tupperware in any way, I just like their cake taker.)

Running butter knife around cake edges

Run a butter knife around the cake to loosen the cake edges from the pan.

Placing cake carrier bottom on top of cake pan

Place your cake platter (the bottom of the cake carrier) upside down over the top of the cake pan.

Flipping cake pan on top of cake carrier bottom

Flip it over so the cake is on top of the cake platter.

Peeling parchment paper off of chiffon cake

Remove the baking pan and peel off the parchment paper from the cake.

Splitting cake into two layers 1

Use a large (bread size) serrated knife to split the cake into two layers.

Start by placing the knife a little more than halfway up the width of the cake, at one short end. Eyeball the placement of the knife so you’ll be splitting the cake into two equal layers.

Splitting cake into two layers 2

Start slicing through the cake towards the other end.

Splitting cake into two layers 3

Continue slicing, turning the platter as you reach the corners of the platter.

I’m right handed, so I use the knife to cut with my right hand, cutting towards the left, while using┬ámy left hand to┬áturn the platter towards the right as needed.

Splitting cake into two layers 4

Keep cutting and rotating the cake platter all the way around.

Splitting cake into two layers 5

You will feel a slight give when the knife reaches where you first started.

Lift the top layer up with the knife slightly to check and make sure the cake has been completely split into two layers.

 

Split layer chiffon cake on cake carrier bottom

Place the first flexible mat (blue) next to the cake platter.

Sliding flexible cutting mat between cake layers

Slide the second flexible cutting mat (red) in between the two cake layers and use it to lift up the top layer.

Use your other hand to help lift up the top layer on the other side, if the mat isn’t able to easily slide completely through to the other side.

Placing top cake layer on mat

Place the top layer and the second (red) mat on top of the first (blue) mat.

Adjust the cake layer so that it rests completely on top of the second (red) mat.

Placing second mat on top of removed layer

Now pull the first (blue) mat out from the bottom, and cover the removed cake layer with it.

Slip one hand under the red mat, supporting the cake layer, and place your other hand on top of the blue mat.

Flipping mats over, now both layers are cut side up

Flip it over and remove the top red mat.

This is all done so you end up with the two cake layers both cut side up.

Simple syrup

Make a small amount of simple syrup by boiling sugar and water together.

Brushing simple syrup onto cut sides

Brush the cut side of each cake layer with simple syrup.

This will help make the cake moist.

Store with waxed paper between layers

If you need to stop at this point and finish up later, just stack the layers with waxed or parchment paper in between them. Cover tightly with the lid, and refrigerate until you’re ready to frost.

Chantilly frosting, chilled

Stir the frosting, mixing well.

Begin to frost filling

Start by placing about one third of the frosting on the bottom layer.

Use a small (8-9″) angled spatula (pictured above) to spread the frosting. This makes frosting a cake much easier than using a butter knife. It’s well worth the cost (~$6) and easily found online or in the cake decorating section of craft stores.

Bottom layer covered with filling

Spread the frosting evenly out to the edges.

Top layer,placed cut side down, on top of filling

Place the second cake layer, cut side down onto the frosted bottom layer.

Pushing frosting over the edges

Use the remaining frosting to frost the top and sides.

I usually frost the top a bit, then push some frosting over the edges and quickly frost the sides. Do this a small area at a time.

Frosting the edges

The angled spatula is great for working the frosting around the edges and neatening up the sides.

Frosted chantilly cake

Frost the top last. Make sure all surfaces are as smooth as possible.

Chopping macadamia nuts

You can use unsalted macadamia nuts, but salted nuts taste really good with this sweet, rich, chantilly frosting.

Finely chop about one cup of nuts. Some bigger chunks are okay.

Chopped macadamia nuts, toasted

Toasting the nuts is optional, but makes the cake extra delicious.

I bake them in my toaster oven at 350 degrees for 3-4 minutes. Watch closely! They burn quickly, so I just stand there watching them until they are ready.

Pull the nuts out of the overn slightly before you think they are ready, as they will continue to brown after you remove them from the heat. Stir nuts immediately, and a few times as they are cooling.

Sprinkling mac nuts on chantilly cake

Sprinkle completely cooled mac nuts over the top of the cake.

Whole Chantilly cake

Chantilly Cake!!!

Cover tightly with the lid.

Refrigerate at least 24 hours before serving –48 hours is better. Keep the cake and any leftovers refrigerated.

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