That video I posted yesterday was a little confusing to me. I couldn't figure out why the chefs were spinning the cake so fast! Well, now I have my answer. As more layers are added, the baker spins the cake faster, causing flecks of batter to fly off and form peaks. Wow.
I'm not going to lie: compared to baumkuchen, šakotis seems more challenging, more impressive, and more fun to bake. It all adds to the respect I have for the people who made that giant šakotis.
Also, if you look at the pictures in the above link, you can clearly see electric heating elements! Good to know.