The crumbcoat is what you coat the cake with to seal in both the moisture and the crumbs to make it also easier to put the final coat of icing on.
Most folks here use a thin coat of their buttercream icing, let it set for at least 25 minutes and then do their final icing. If you are going with the whipped cream icing, you won't be doing this, at least not with buttercream. You can use apricot glaze or a simple syrup.
Hhmn, I had sent you all of this information in an E-mail when you discussed making this cake, including the directions for the glaze, the batter amounts etc. Did you not receive it?
Torting a cake into more than one layer, is done after the cake is completely cooled. For larger cakes like this one, some folks prefer to freeze the plastic wrapped previously cooled cake and torte it while it is frozen. Others find the cake is easier to tort the next day and so once the cake is completely cooled, they wrap it with plastic wrap, leave it on the counter and tort it the next day. You have to make sure that you have a cake board to slide under the cut layer, you cannot just lift it and place it aside or it will likely break.
Hhmn, I had also sent you batter amount charts. I guess you didn't get them.
Ok, I am a bit confused, do you mean that you are making two, 14 inch square cake layers and are going to torte each layer so that you end up with four layers?
Batter amounts required for a 14 inch square layer that is 2 inches deep , just one layer, which means you need to make twice as much as this, is 13 1/2 cups of batter. Now since most cake recipes make about 4-5 1/2 cups maximum batter, it is more likely that you will need up to three recipes of the Cake Lady's recipe, for each layer you make, which means about 6 in total.
I don't believe I have ever seen a 4 inch deep 14 inch square pan, as you are mentioning. Is that a mistake?
But caution, you really do need to measure out your batter. Haven't made her recipe in a long time, so I cannot tell you how much batter each recipe for the two 9 inch cakes, makes, nor can I tell you how well it rises. Because, even the same amount of batter from one recipe to another does not always produce the same volume or rise as much. But that is the best estimate we can come up with.
Yes, generally with the smaller Kitchen Aids, you can make about 2 recipes at a time. So here is what you do. You make up two recipes and set them aside in a bowl, then you make up your final recipe. Now combine all three and stir it well together and then pour it into your prepared pan. Do not make up the batter, put it in the pan and then add the next recipe of batter, this can cause issues. It is always the best thing to do to mix up your batters separately, to the capacity you can, then combine them all in the same bowl and stir together before pouring into the pan. Always pre-measure the amount of batter you are placing in the pan, until you get used to what it takes and can adjust it later on.
Hugs Squirrelly Cakes