A version of momofuku’s german chocolate cake with espresso & step-by-step photos. Layers of chocolate cake, crack pie, pecan butter & espresso frosting. Jump to Recipe
A whole year – I can hardly believe it. 365 days, 87 posts, 35 cafe and restaurant reviews, hundreds of hours spent trialing recipes, photographing posts, writing and editing. Crazy. And I have loved every minute.
The thing about university, and medicine in particular (at least for me), is that it can easily become all-consuming. It isn’t like high school where it isn’t impossible to to get near-perfect grades and everything you need to know is spelled out carefully in classes where teachers actually know your name. We are spoon-fed, in comparison. University has been like a runaway freight-train of information and work – lectures in a room of a few hundred students that contain more information per hour than a whole day (or week!) of school, and exams that actually are practically impossible to ace. Studying all weekend, or even after dinner, was a completely foreign concept to me, and it was difficult to wrap my head around the fact that I couldn’t get 100%, I couldn’t be the best – and anyway, I didn’t want to have to spend every single waking hour at my desk.
Accepting that I will do the best I can in the time available took my first year. Accepting that I wanted to visit cafes, and fit in exercise, and spend time reading, with friends and have interests outside of medical school – and that would mean not getting those challenging 10 or 15 questions in exams that would take an extra 10 hours a week of study to maybe get right. And life would be a million times more enjoyable for it.
This little corner of the internet has been a big part of that in 2015. It has been an opportunity to put some energy into one of my other passions, to switch my mind from science and learning anatomy into something less structured and more creative – even if just for an hour or two. A record of thoughts, feelings, events and recipes that, scarily enough, I will be able to look back on in 20 (or even 80!) years time. What has surprised me is how much I have grown to love photography: at the start, it was a means of conveying the beauty of a cake, or a tart – a way of convincing readers and family members that it was a recipe worth attempting. It has now become a hobby in and of itself – now armed with various lenses and a tripod, a family trip to Turkey (see here and here) was recorded and experimenting with different props and lighting is almost as much fun as the recipes themselves.
I have so much appreciation for everyone who visits this blog – those who comment and try recipes, or those just passing through, are what make it seem like I am not just putting thoughts into some random black hole, a void on the internet. So a big thank you! And to celebrate, here is one of my most decadent cakes yet. Adapted from the ever-inspiring, incredible momofuku milk bar, it is a version of their German Chocolate cake. To celebrate the first year of loving coffee, I have added espresso to most components, with the slight bitterness balancing the rich sweetness of the rest of the cake.
Three layers of a dense, rich dark chocolate cake are brushed with a chocolate-espresso soak for extra moisture and flavour and layered with a coconut version of the famous momofuku crack pie – a buttery, gooey caramelised mess of sugar mixed with threaded coconut into a thick filling layer. On top of this is a toasty, nutty homemade pecan & walnut butter with crumbled wafers giving texture, and layers of thick, fluffy chocolate-espresso frosting. Heaven, I tell you. Even though it is a small cake (and you might look at the 15cm/6inch cake tin thinking it is way too small for your cake appetite), the height and richness means you really only need a small slice, so it easily feeds 8 people, if not 10.
It looks much more difficult than it really is, and although it takes a couple of days to put the components together, broken up into stages it is very achievable. Here are a few notes to help you out:
- Timeline: e.g. for serving cake on Saturday night:
- Thursday: (2 days before serving):
- Make fudge sauce (15min)
- Use fudge sauce to make chocolate cake. Leave in airtight container overnight or wrapped in plastic wrap. (30min- 1hour)
- Make crack-coconut filling and put in fridge (or can do tomorrow) (30min)
- Make pecan crunch and put in fridge (or can do tomorrow) (30min)
- Friday: (1 day before serving)
- Make crack coconut filling and pecan crunch if haven’t done yet
- Make chocolate espresso frosting and set aside (20min)
- Make chocolate-espresso cake soak (10min)
- Line cake tin with acetate, cut circles of cake out and assemble cake. Put in freezer overnight. (45min-1hour)
- Saturday: (day of serving)
- Remove cake from freezer at least 3 hours before serving. Remove from cake tin, peel off the acetate and place on serving plate/cake stand. Leave in refrigerator to defrost, remove from fridge and decorate before serving.
- Thursday: (2 days before serving):
- When making the cake, you actually use a slice tin and cut the cake circles out from it – I used a regular 9 x 13 inch (20 x 30cm) slice tin. More instructions below (and link to show the best way to cut out the circles)
- To assemble the cake, I used a loose bottom 6 inch cake tin (15cm diameter), so to get the cake out I popped the bottom of the cake tin up and lifted the cake out. You could also use a 6 inch springform cake tin, or a cake ring using a small baking tray as the base.
- Acetate can be bought from most craft shops (I got mine from spotlight) or on amazon.
- The crack pie layer calls for corn powder (like freeze-dried corn). I couldn’t locate any (as ordering online would take too long!) so used a smaller amount of cornflour – which although quite different, did seem to work. If you can get corn powder though, use it!
- I decorated the cake with edible flowers and toasted coconut chips – but you can just as easily leave it plain – it is up to you!
- 15 g 72% dark chocolate , chopped
- 1 tablespoon cocoa powder (9g)
- pinch of salt
- 2 tablespoons glucose (50g)
- 1 tablespoon sugar (12g)
- 2 tablespoons cream (26g)
- Chocolate cake: 9 x 13 inch slice tin (20 x 30 cm)
- 110 g butter , room temperature
- 300 g caster sugar (1 1/2 cups)
- 3 eggs
- 110 g buttermilk (1/2 cup)
- 40 g canola oil (1/4 cup)
- 3 tablespoons fudge sauce (see recipe above)
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee
- 155 g cake flour (1 1/4 cups) - if you don’t have cake flour, substitute with 1 cup + 2 tablespoons plain flour + 2 tablespoons cornflour (155g total)
- 70 g good quality cocoa (1/2 cup)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 75 g caster sugar (2/3 cup)
- 45 g brown sugar (3 tablespoons tightly packed)
- 1 tablespoon milk powder
- 1 tablespoon corn powder (I couldn’t find any so used 2 teaspoons of cornflour - but if you can source corn powder that would be much better)
- 1/2 teaspoon salt
- 56 g butter , melted (4 tablespoons)
- 40 g cream (3 tablespoons)
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 cup shredded coconut
- 125 g chopped pecans or walnuts (or both) (3/4 cup)
- splash canola oil (1-3 tablespoons)
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 60 g feuilletine or broken up wafer cookies (3/4 cup) ( I used this type in chocolate http://shop.countdown.co.nz/Shop/ProductDetails?Stockcode=18307&name=homebrand-creme-wafers-vanilla)
- 113 g butter , room temperature
- 162 g icing sugar (1 cup)
- 1/2 teaspoon salt
- 20 g cocoa powder (1/4 cup)
- 1 teaspoon instant coffee (you can add more to taste)
- 2 tablespoons full-fat milk
- 1/4 cup milk
- 2 tablespoons ovaltine or other hot chocolate powder
- 1 shot espresso
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Combine the chocolate, cocoa and salt in a small bowl.
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In a small saucepan, heat together the glucose, sugar and cream over high heat, stirring. The moment it boils, pour it into the bowl with the chocolate. Let sit for 1 minutes.
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Whisk the mixture together until it is glossy and silky smooth (2-4 minutes). Use the sauce at this point in the cake, or store in the fridge in an airtight container for up to 2 weeks.
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Preheat the oven to 180°C and grease and line a 20 x 30 cm slice tin with baking paper.
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Cream the butter and sugar in a stand mixer with paddle attachment for 2-3 minutes on medium high. Add the eggs, and mix on medium-high for 2-3 minutes. Scrape down the sides of the bowl.
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In a separate bowl, mix together the buttermilk, oil, fudge sauce, vanilla and coffee. With the stand mixer running, gradually pour in the buttermilk mixture. Increase the speed to medium-high for 4-6 minutes until it is completely homogenous and increased in size for the original butter-sugar mixture. There should be no streaks of fat or liquid.
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Sift in the cake flour (or combination of plain flour & cornflour - see substitute in ingredients), baking powder, salt and cocoa. Mix on low just until the batter comes together.
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Pour the mixture into the lined pan, and bake for 30 - 35 minutes or until it bounces back slightly and the centre is no longer jiggly. A skewer inserted may come out with a few crumbs on it.
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Cool on a wire rack.
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Preheat the oven to 165°C and line the bottom and sides of a small baking pan with baking paper (I used a 9 x 5 inch loaf tin but anything similar will work)
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Combine the sugar, brown sugar, milk powder, corn powder (or cornflour) and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low until evenly blended.
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Add the melted butter and paddle for 1 minute until all the dry ingredients are moist.
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Add the heavy cream and vanilla and continue mixing on low for 1 minute until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
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Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
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Pour into the lined baking pan and bake for 8-10 minutes. Gently shake the pan. the crack pie filling should be firmer and more set towards the outer boundaries of the baking pan but slightly jiggly and loose in the center. If the crack pie filling is jiggly all over, give it 2-3 minutes.
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Once cooled, mix the crack pie filling with the sweetened coconut. this filling can be used immediately or stored in an airtight container in the fridge for a few days.
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Preheat the oven to 165°C.
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Put the chopped pecans/walnuts on a baking tray lined with baking paper and toast in the oven for 10-15 minutes or until fragrant.
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Puree warm pecans in a food processor with a splash of oil, salt and light brown sugar. The mixture will become smooth and almost runny, like a nut butter - you don’t want a crumbly nut mixture. Just keep going and add a little more oil if necessary. It may take up to 5 minutes or so.
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In a small bowl combine the pecan puree with feuilletine or broken up wafer cookies.
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Combine the butter, sugar, salt, cocoa and coffee in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 5 to 7 minutes, until it is smooth and fluffy. Scrape down the sides of the bowl.
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With the mixer on its lowest speed, slowly pour in the milk. Crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy. Use the frosting immediately.
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Whisk together in a small bowl ready for cake assembly.
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- Take a look at this slideshow first on how to cut out the 6 inch rounds.
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http://sweets.seriouseats.com/2014/02/behind-the-scenes-in-momofuku-milk-bars-kitchen-strawberry-lemon-layer-cake-slideshow.html
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Will need edible flowers and toasted coconut chips if desired to decorate.
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Put a piece of baking paper on a chopping board or straight onto your counter top. Invert the cake onto it and peel off the baking paper from the bottom of the cake. If you are using a sharp edged, 6 inch cake ring, use the cake ring to stamp out 2 circles from the cake (see pictures). If your cake tin is round edged like mine, sit the cake ring on top of the cake trace out the circles using a sharp knife, and then cut the circles out carefully with the knife.
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Cut 2 semicircles in the remaining cake for the first layer.
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For the first layer: clean the cake tin/ring and line the base (or a small baking tray, if using a cake ring) with baking paper. Line the sides with a strip of acetate 9 cm wide and 55cm long - tape together.
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Put the 2 semicircles of cake together inside the ring, filling the gaps with remaining cake scraps. Use your hand to tamp down the scraps into an even layer.
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Dunk a pastry brush into the espresso-chocolate soak adn give the cake layer a good brush with the soak. (be generous, but you will end up with some left over, so don’t try to use half or it will be sodden!)
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Spread half the crack-coconut filling over the cake, pressing down in an even layer.
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Sprinkle half the pecan crunk evenly over.
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Use the back of a spoon or a small offset spatula to spread 1/3 of the chocolate-espresso frosting over the pecan crunch.
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Gently tuck the second strip of acetate between the cake ring/tin and the top cm of the first strip of acetate, in order to extend the height of your cake tin. Tape in place.
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Set a cake round on top of the chocolate frosting, and repeat the process of espresso-chocolate soak, the rest of the crack-coconut filling, the rest of the pecan crunch, and another 1/3 of the chocolate espresso frosting.
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Nestle the last cake round into the frosting. Cover the top of the cake with the remaining frosting and spread into an even layer.
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Transfer the cake to the freezer and freezer for a minimum of 12 hours to set the cake and fillings together.
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At least 3 hours before serving, remove from the freezer. Pop the cake out of the cake ring or remove from the tin and gently take off the base. Carefully peel off the acetate adn transfer the cake to a platter or cake stand. Let defrost in the fridge for at least 3 hours.
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Before serving, decorate the cake with edible flowers and toasted coconut chips.
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Any remaining cake (which there may not be!), can be kept in the fridge for a few days wrapped in plastic wrap.
This cake!!! Wow, it is really spectacular. And happy blog birthday! I think it is great that you are setting priorities and making time for what makes you happy. The adjustment to college is SO HARD, so you are doing a great job. And your blog is fabulous!
I’m so amazed/impressed that you manage to fit blogging into your medical student life! And not only that, but your content is consistently SO good. Your photography has become so polished. You are a fav blogger of mine and I’m so looking forward to what the next year brings for The Brick Kitchen!
And this cake is a total showstopper WOAH. I just cannot even. All of those layers. Need in mouth now.
Hannah you are the best!! Thank you so much, this really means so much – made my day to read! Can’t wait to try out lots more of your recipes this year too – think I need to change up my breakfasts since some of yours look so epic at the moment. Hope you are having an amazing week! xx
First of all–what an amazing cake! Momofuku-inspired cakes are always so impressive. And I love the addition of espresso to classic German chocolate cake. Also, happy first blogoversary! I can relate, blogging (and cake-making!) is such a great outlet for creativity, and don’t we all need that in between our busy lives? 🙂
Thank you June!! I know, they sure are – and I will definielty be making more in future, as they actually aren’t too hard to construct! And I am so with you – and maybe we wouldn’t want to/couldn’t be professional bakers either so it is lovely to be able to do a bit on the side (and from experience this summer, there is actually far less creativity there than running a blog that is your own to do what you will with!).
What a beautiful cake! Happy Blogiversary to you Beautiful Claudia. Your blog has been a true pleasure to read this last year.
Thanks Ruby, you are the sweetest! <3
Happy Blog-iversary (or birthday), girlfriend! I think it’s incredible you have time for both school and this blog, because your blog is fabulous.. I have NO clue how you do it all! But thank you for doing it, because I love stopping by! This cake is Ahhh-mazing, my dear! German chocolate and espresso in a layer cake?! Yeah, gimme that! Cheers, chicka! <3
Haha I wasn’t sure whether it was a birthday or anniversary – maybe both in one! Thank you so much Cheyanne, you are far too kind! Not sure how I fit it in sometimes either, but we get there (with lots of recipe trialling and photos in holiday time to get me through those periods when I need to study haha!) x
Your blog is FABULOUS!! I love it! I’m happy you stopped by so I found you XOXO! Keep up all the awesomeness. I’m inspired 🙂
Thank you so much Jerelle! I am a massive fan of your photography and recipes so that means a lot (still working on the whole dark photography thing over here, but yours is amazing!). Hope you are having a lovely week x
Happy blog birthday, Claudia! I wholeheartedly agree with the medical school comments– time outside of medicine is hard to come by but oh so important! All of your photography is gorgeous, especially this Milk Bar-inspired cake. I am so happy I stumbled across your site!
Eva that is so lovely to hear, thank you – especially from someone going through similar things! So with you, it is all about finding a balance – which takes a while and lots of adjustment, but I think I am getting there! x
Happy one year of blogging! This cake is the perfect dessert to celebrate with. It is absolutely stunning.
Thank you Nicole! I think everyone in my family will want me to do monthly blog birthday cakes haha if it means something like this…! x
This is quite possibly the most amazing cake I’ve ever seen, Claudia! I suspect it’s the kind of cake you have to actually see to believe! All those layers – WOW! I’m in complete awe 😀
Lisa you are far far too kind, thank you!! But seriously not as hard as it looks – all down to that amazing acetate ring that you can just stack up all the layers inside. I have to say that it is one of the best tasting cakes I have ever had, so would definitely recommend trying!
This cake looks like pure heaven, Claudia! I love the shredded coconut with the espresso and chocolate flavors..mmm!! I also love the way you styled it with the beautiful flowers.
Happy birthday to your blog! It continues to be a beautiful source of culinary inspiration, deary <3
Thank you Beeta! I had wanted to use flowers on a cake for a while, so bought a few little edible white flowers (far too expensive, I think I need to start growing my own haha!) and then found a few bigger white ones in our garden – they definitely WEREN’T edible though so took them off before serving everybody! It is such a good way to elevate a cake. Hope you are having a lovely week xx
WOW! Now that is one gorgeous cake! I seriously don’t know how you can balance intense schooling and such a gorgeous and high-quality blog. So a big congratulations to your blogs one year anniversary! I can’t wait to see all that you come up with in the following year.
Thanks Kathleen, that means so much coming from you! This year I am out of college and living with a few friends – so I think I will be looking to your blog for LOTS of weeknight recipes – will let you know how I get on! xx
Oh my gosh Claudia, my mouth dropped as soon as I saw this BEAUTIFUL cake! WOOOOOW! It looks so amazing! I’ve never heard of momofuku’s cake before, but it sounds incredible and so delicious. Happy blog birthday! <3 xx
Thank you Harriet! The momofuku milk bar cakes (from New York, by Christina Tosi) all have this signature style of the exposed layers, made by using the acetate ring to construct it then peeling it off to serve – I had one on my list to try for literally three years before I got around to making this one, but the next one will come much sooner than that now! x
Tomorrow is National Chocolate Cake Day…this cake ought to be the mascot! It looks absolutely gorgeous.
Haha thank you so much! I didn’t know that at all – definitely have to eat some chocolate cake today then 🙂
OMG. This cake is literally perfection. I need some of your cake decorating skillz!!! And also, happy blog birthday!! We are blog birthday month twins! ; )
Thanks Madeline!! And seriously not as hard as it looks – that sheet of acetate wrapped round the layers keeps it all tightly together in it’s layers – so must easier than trying to construct a giant layer cake on a stand! Happy blog birthday to you too – hope you aren’t too cold over there in New York! xx
Such a beautiful cake Claudia!! Such genius you are!
and HAPPY BLOGAVERSARY! (totally spelt that wrong 😛 )
Your photos are absolutely gorgeous!!
looking forward to seeing all the beautiful creations you make in 2016! and all the best for medicine 🙂
xx
What a drop-dead gorgeous cake Claudia! Love love love! You’re right, everything about it looks heavenly and your photos are beautiful! I’m such a fan of chocolate and coffee so love that you’ve added that here. And coconut too – perfection! Happy blog birthday – thanks for sharing all your lovely recipes with us. You’ve definitely inspired me to be more adventurous in my baking with your extravagant creations so keep up the great work! x
Erika you are way too kind!! So so lovely to hear, your comments always put a big smile on my face. Thanks so much for stopping by xx
Happy Blog Birthday Claudia! Wow, what an incredible cake! <3 It must be so difficult balancing your studies with blogging and having a social life, I don't know how you manage it 😉 x
Thanks so much Louise!! Just a lot of forward planning haha, it does get a bit crazy at times but I love it so that’s alright! x
What a gorgeous cake Claudia! Happy blog birthday and here’s to many more years of delicious recipes and photos!
Thank you! <3
I’M A FEW DAYS LATE AUGH SO SORRY (exam coming up!) but GAHHHHH Claudia this looks beautiful! Happiest of blog birthdays!!!!!! And seriously girl, preach. It’s all about the balance. If you ever feel overwhelmed or stressed with all the things, just know you have a friend in Indiana who totally gets it – you are not alone in this!!!
This cake. BEAUTIFUL.
No need to be sorry at ALL, best of luck for your exam!! Very behind on replying myself since I’ve been moving house and haven’t had internet the past week…such a struggle, you don’t realise how much you rely on it! Thanks so much Erica, glad to know someone else out there is in the same boat, all the way on the other side of the world!! Hope you week is going well and not too stressful xx
Happy blogiversary! I can’t believe you’ve only been at it for a year, you are truly talented!! I was wondering, I have been on the look out for those plastic wraps that you used so I could make a high layer cake. Where did you get them from? And do you know what they are called?
Pinned this beautiful cake!
Thank you so much Jessica!! I got the acetate sheets from Spotlight – they just came in a roll for $10 or something, and then I cut it to the size I wanted. Really easy to use actually, and I love the effect of the tight layers on the outside. Hope you can find some! xx
Ok, this is THE most stunning cake I have EVER seen in my entire life. Sigh. So dreamy. And I love the styling with the flowers. You’ve inspired me to try another Momofuku cake now. I was burned by the last one I made (the birthday cake), because it took SO long and I failed a few times. But this. Stunning. I think I’m almost ready to give her recipes another go!
Liv that means SO MUCH coming from you, seriously the biggest compliment!! Literally grabbed the flowers from our garden, spur of the moment – so good to hear that they worked! Actually I read your birthday cake post in preparation for the undertaking, and after making it can totally see how so many things have opportunities to go wrong. This one was surprisingly managable though, so would definitely give it a go – especially since you have already had momofuku making experience! xx
I made this for a friends birthday and it turned out amazing!! I actually substituted corn meal for the corn powder and it turned out great. I also just baked the cake in a tall 6 in cake pan and cut it into thirds.
This was truly the best cake I have ever made! Such a treat! Thank you so so much for this recipe & how to!
xx
This absolutely made my day, so lovely to hear thanks Erin! Thank you so much for letting me know how it went. Glad to hear that it worked out just making a tall cake and dividing it into thirds – I might have to try it that way next time myself!
xx
Spectacular !!! beautiful !!!
Hi, your presentation is simply beautiful. I love the ease of reading and understanding the recipe. I will make this. I am from the US so I want to understand if corn powder is the same as corn starch. I was a pastry chef for 18 years and I am no longer working but I still love to make various sweets. I believe the flavors and the texture in this will be fantastic. You are very talented and gifted. I wish you all good things in your medical career and your baking. Priscilla
Thank you so much Priscilla! That is absolutely lovely to hear. Cornflour and cornstarch are the same thing, but corn powder is different again – it is actually freeze dried corn, ground up. They both seem to work in this recipe, but the original momofuku recipe does call for corn powder. Hope you are having a great week!
Claudia 🙂
Wow, wow, wow! This is such a beautiful cake and I love how you wrote out a 3-day prep plan which is super helpful. I am also a huge fan of Momofuku – as you can see in this posting I did for a Blueberry Milk Crumble Cake. https://thesweetnerd.com/blueberry-crumble-cake/
Thank you! Their cakes always have so many components, I always feel more controlled when it is over a few days haha
Hi Claudia,
This cake is amazing! I’m going to attempt to make it for my mother-in-laws 60th birthday. If I wanted to make a bigger version of this cake how would you recommend going about it? For example to use 8” tins or cake circles instead? Do you think if I doubled the recipe and baked the cake part in 3 separate 8” tins it would work?
Cheers,
Rosie
Hi Rosie! Thank you!
So, the current cake is 20 x 30 cm (so 600cm2), and a 8inch tin is 315cm2. So if you did a 1.5x mix that would fit in 3 separate 8 inch tins – but also a double mix if you wanted to make it a bit more of a generous size cake would work too.
And then with the rest of the recipe, the area of each layer is normally 176cm2 (for a 15cm tin) and an 8inch tin is 315cm2 like we said before…so I would probably make a double mix of the crack coconut filling, pecan crunch and frosting.
So long story short I would probably end up doing a double mix of the whole thing like you say, and then construct it the same way using an 8inch tin and strips of acetate to hold the height.
Let me know if you have any other questions and would love to hear how it turns out!
Claudia
Hi
Thankyou for all your recipes, sure wish you would include USA measurements , Please Please Please 😘
Hi Mara! I tend to use grams just because it is the most accurate way of measuring – and once you have an electronic scale, it’s so easy! I will try to include the cup equivalent more though. Thanks for the feedback!
Que bolo diferente deve ter ficado sensacional 😘
Omg! This cake is an absolute bliss. A friend baked it and posted a pic and I just could not stop asking her for a slice! It’s the best chocolate cake I have had ever!!!
Wanna try baking it myself some day!
Oh thank you so much!! That is amazing to hear. Would love to hear if you give it a go yourself – I promise it’s easier than it looks.
I have been wanting to make this cake since I saw it the first time. I am going to finally do so for my birthday in two weeks! Just to check… on the acetate, it extend taller than the side of the pan, is that correct? I am asking because the 6″ pans I have are not that tall 🙂 Thanks and can’t wait to make this.
Hey Judy! Definitely extend it taller than the side of the pans – it is a very tall cake. Let me know how it goes! It’s a perfect birthday cake. Claudia