How Much Frosting For 2 Layer 8 Inch Cake?

How Much Frosting

Estimated Amount of Frosting Required
Cake Size No. of Layers Amount of Frosting
8 inch 2 4 cups
10 inch 2 6 cups
12 inch 2 7 1/2 cups

Read on to find out how much frosting you need for each size of layer cake. Frost a Layer Cake. It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups.

How much frosting do you need for a 2 layer 8 inch cake?

In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer.

How much frosting do I need for an 8 inch cake?

In general, I find one batch or about 6 cups of frosting is the perfect amount for a 7-inch or 8-inch layer cake that’s decorated with buttercream swirls on top.

How much buttercream do I need for a 8 inch cake?

How Much Buttercream Do I Need?

Between Layers For Top
Cake Size Butter Icing Sugar
6″ 50g 100g
8″ 75g 150g
10″ 125g 250g

How much frosting do you need between layers?

If you’re just adding a layer of buttercream between your cake layers, your frosting can have a thinner consistency and hold together just fine. I tend to add about 1 cup of frosting between my 8 inch cake layers and spread it into an even layer. You want to be sure it’s nice and even/level.

How much icing do I need to cover a cake?

How much fondant do i need?

Cake Size Size (inches) Approximate Amount
Rounds 4 in. high 10.16cm 6′ 510g
8′ 680g
10′ 1021g
12′ 1361g

How much frosting do I need for a cupcake?

A: It depends on what method you’re using to top your cupcakes. If you’re spreading frosting or dipping in icing, plan to use two to three tablespoons of frosting or icing per cupcake (about 1.25 ounces/42 grams). If you’re using a piping bag, you’ll need twice that amount (2.5 ounces/70 grams per cupcake).

How much frosting is in a can?

How much does one can of frosting cover? One can of frosting will frost a 13 x 9-inch cake, an 8- or 9-inch layer cake, or 24 to 30 cupcakes.

How do you frost a frozen cake layer?

– Frost a frozen cake

Wait until your layers are cool, then wrap each one individually in cling film and pop them into the freezer overnight. The next day, remove from the cling and frost – the cake will come up to room temperature within a few hours and your frosting will be perfect!

How long should a cake cool before frosting?

How Long to Cool a Cake Before Icing It? Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.

How much should I fill between cake layers?

I recommend about ½ cup of filling for a 3-layer, 8-inch cake and about ¼ cup of filling for a 4-layer, 6-inch cake.

How much frosting do I need for a 6 Layer Cake?

How to Frost & Decorate a 6 Inch Cake. You need about 2.5-3 cups of frosting to frost a 3 layer 6 inch cake. The frostings paired with the cupcake recipes listed above are plenty for your 6 inch cake, such as vanilla buttercream or chocolate buttercream.

How do you make buttercream frosting Fluffy?


  1. Place butter in the bowl of a stand mixer with paddle attachment.
  2. Add the sifted powdered sugar a spoonful at a time over medium-low speed.
  3. Add the salt and stir to combine.
  4. Next add the vanilla and again, stir to combine.
  5. Lastly Add the milk and whip the frosting for 3-4 minutes until light and fluffy.

How Much Buttercream Do I Need? Helpful Chart & Guide

  • When it comes to making buttercream, the age-old question is ″how much do I need?″ Do you want to make a batch of cupcakes? A 6-inch layer cake, perhaps? For a wedding cake, of course! Throughout this essay, you will learn all you need to know about making the proper quantity of frosting for your baking projects. My cake batter calculator is just a frosting version of my cake batter calculator. The amount of frosting you will require may vary depending on the following variables: The dimensions of the cake layers
  • the shape of the cake layers
  • The number of layers in the cake
  • The type of decoration to use (semi-naked, smooth, buttercream rosettes, huge swirls on top, on, and so on)

My buttercream formula and chart are included below, and they will assist you in figuring it out in no time!

Does It Matter What Type of Buttercream I’m Using?

  1. This technique may be used to make pretty much any sort of frosting, including whipped cream.
  2. A cup of frosting is a cup of frosting, regardless of whether you’re using American, Swiss, Italian, Russian, or even German butter.
  3. The only thing I’d add to this is that I’ve found that I occasionally need to add a small bit more American buttercream to achieve a completely smooth cake.

If I’m using a meringue-based frosting, it’s typically a little easier to smooth out and I can get away with applying a little less on the sides of my cake.

How Does this Buttercream Calculator Work?

  1. Making this graphic required delving into the details of what we were attempting to calculate.
  2. The formula for a cylinder, the formula for a circle, and the back-out of how many cubic inches are in a cup are the steps we must take in order to figure out how much frosting we will need.
  3. Keeping this in mind, the formula I employed was as follows: Calculate the number of cups required by multiplying the area of a circle by the thickness of the frosting layer times the number of layers + (surface area of a cylinder minus the top and bottom) / by cubic inches per cup.

Alternatively, in terms of numbers, this meant that for a 6 inch, two layer cake, this meant: Cups required =((pi x r in2 x.33 in x 2) + (2 x pi x r in x h in x.25 in))/14.4 in3 =((pi x r in2 x.33 in x 2) + (2 x pi x r in x h in x.25 in))/14.4 in3 =((pi x r in2 x.33 in x 2) + In order to create this formula, I had to make certain assumptions, such as that the exterior coat of frosting will be around 1/4 inch thick and that the icing layers within the cake will be approximately 1/3 inch thick.This is a representation of how I truly decorate my cakes.I enjoy cakes with thick layers of icing on the interior, such as the death by chocolate cake seen above.In contrast, if you use significantly less frosting between your cake layers, or if you wish to create a design that calls for a significant amount of additional buttercream (such as buttercream rosettes), these figures may need to be changed.Don’t be concerned if mathematics isn’t your strong suit.

  1. I’ve used this technique to generate the chart you see below, which is quite simple to use.
  2. It’ll tell you exactly how much buttercream you’ll need right away.

Step 1: How Big is the Cake You’re Making?

  1. The amount of frosting you will need depends depend on the size, shape, and number of cake layers you use.
  2. For a 7-inch or 8-inch layer cake with buttercream swirls on top, I find that one batch, or around 6 cups of frosting, is the right quantity to make.
  3. Although I normally have a small amount of leftover, this time it was just about perfect.

Based on the calculations I’ve done below, this makes sense!

Step 2: Use My Buttercream Calculator to Figure Out How Much Frosting You Need

  1. Use the charts below to determine how much frosting you’ll need for your cake based on the size of your cake.
  2. This recipe is for a layer cake that has been filled, crumb coated, and covered.
  3. If you wish to pipe huge buttercream swirls on the top of the cake, increase the amount of frosting by 1-2 cups from the amounts shown below.

Alternatively, if you want to create a frosting-intensive design, such as covering a cake with buttercream rosettes, you need add an additional 2-3 cups of frosting for a cake that is between 6 and 8 inches in diameter.It may seem absurd, but such designs need a significant amount of additional icing!

Step 3: How Many Cups of Buttercream are in One Batch of Buttercream?

  1. Just figure out how many cups of icing one batch yields and you’re good to go.
  2. Both my American buttercream and Swiss Meringue buttercream recipes yield around 6 cups of frosting.
  3. It can, however, differ depending on the recipe you’re following.

In most recipe cards, the yield is listed at the top of the recipe card or shared in the notes area at the bottom of the recipe card, depending on the recipe.Knowing how many cups of frosting you’ll need, you may work backwards to determine how many batches of frosting you’ll have to create.Then you’re ready to produce the proper quantity of frosting in no time at all!I’d love to know if you found this post to be useful, or if you decide to put it to use.Please use the hashtags @chelsweets andchelsweets on social media.

  1. You can also download the charts shown above by clicking here.

Other Posts You Might Like:

Cake Portion Guide

How Much Frosting Do You Need to Frost a Cake?

  1. It’s possible that you’ll need more frosting than you think to cover the top, sides, and spaces between the layers of your cake.
  2. You can see here how much frosting you’ll need for each different size cake.
  3. Nothing beats a slice of handmade cake, whether it’s prepared in a single 13×9-inch pan or in many circular baking pans for layers of different flavors.

Whether you’re a seasoned baker or just starting out, understanding how to produce cakes that are consistently moist, fluffy, and uniformly cooked is a vital first step.As you progress through the process of frosting cakes, you may find yourself questioning how much frosting is required to guarantee that your dish is appropriately covered.When it comes to constructing attractively adorned cakes, having enough icing is essential.You’ll discover how much icing you’ll need to frost a cake in this section, because it’s a hassle to have to pull out the ingredients to prepare another batch if you run out in the middle of the frosting procedure.icing cake frosting icing cake frosting Learn How to Make Our Favorite Homemade Frosting Recipes

How Much Frosting Do I Need for a Cake?

  • How much frosting you’ll need to adorn your cake will be determined by the size of your cake and the type of icing you choose. The following frosting amount suggestions will help you effectively cover the top, sides, and spaces between the layers of your tiered cake made with buttercream frosting or similar thick icing. For a two-layer cake, you’ll need 212 to 3 cups of frosting
  • for a three-layer cake, you’ll need 312 to 4 cups
  • for 12 cupcakes, you’ll need 2 cups (twice that if you’re piping)
  • 3 cups of flour for a 13×9-inch cake

No one likes to cope with the anxiety of realizing they don’t have enough frosting midway through the decorating process. In general, it’s a good idea to create more frosting than you’ll need because it’s easier to work with. Increase the frosting recipe by 112 to 2 times to ensure you have enough icing the first time (this is especially important if you’re piping the frosting).

How to Fill and Stack a Layer Cake

Today I’m going to share my guide on How to Fill and Stack a Layer Cake with you! The following instruction is for you if you’ve ever had difficulties with a cake that slides about or wobbles. The method for making a layer cake will no longer be a mystery to you!

How to Make a Layer Cake

  1. Due to the large number of cake recipes on my website, I have discovered that wobbling, unstable cakes are frequently an issue for individuals.
  2. While it may appear that there is a problem with the recipe, it is often the case that a few easy advice would make a significant difference in the outcome.
  3. Recently, I discussed the significance of leveling and torting your cakes, and I wanted to reiterate that point today.

Today we’ll speak about how to fill your cake, and the first item we’ll cover is how to apply icing to your cake.

Frosting Consistency is Key

  1. When it comes to stacking cakes, my regular vanilla buttercream recipe serves as the foundation for the vast majority of the frostings I employ.
  2. I even use it when I’m starting to experiment with other tastes.
  3. If you’re interested in learning more about the icing itself, I go into more detail about it in that post.

The proportions of the elements are the most crucial thing to keep in mind.It’s easy to think that adjusting those ratios won’t make a difference, but it actually does make a difference.Making sure your frosting has the appropriate consistency is essential to making a successful tiered cake.You may also go to that post for additional information, but the important thing to remember is that it is all about the ratios here once again.Butter or shortening will mostly certainly serve as the foundation for your frosting recipe.

  1. Powdered sugar, as well as some form of liquid component or flavour, will be added to this mixture.
  2. In the end, the consistency of your frosting is controlled by the amount of liquid you use, which thins down the frosting when compared to the amount of powdered sugar you use, which thickens it when compared to liquid.
  3. In order for your cake to stay in place, the icing must have enough powdered sugar to keep it from sliding about.
  4. The amount of powdered sugar required for a genuinely stable frosting may surprise you, but it is essential in the preparation of an American buttercream.
  5. While you may be tempted to reduce the powdered sugar in a layer cake with a thin filling, you will want to be extremely cautious about how much you reduce it if you are constructing a layered cake with a thin filling.
  6. When I wrote about frosting consistency, I included some examples of what to look for to ensure that your icing is the consistency you require.

If you are still unsure, you may go to that post for more information.

What You’ll Need to Make a Layer Cake:

Cake layers are a term used to describe the layers of a cake (of course) Spatula with an offset blade (I prefer the 9 inch) Piping bag is a type of bag used for spitting. a piping tip with a large spherical tip (I use Ateco 808) Filling for the Frosting Turntable Round cake made of cardboard Cake lifter is an optional accessory.

How To Fill and Stack a Cake

  1. Let’s have a look at what I did with a cake that had many different kinds of filling in one cake so that I could demonstrate this in a few different ways.
  2. You may use a thinner frosting consistency if you’re only adding a layer of buttercream between your cake layers, and it will still stay together just fine.
  3. I like to spread about 1 cup of frosting between each of my 8-inch cake layers and spread it out evenly on the top of the cake.
See also:  How To Substitute Cake Flour?

You want to make certain that it’s nice and even/level before proceeding.Even layers are one of the most important aspects of making a cake that doesn’t wobble.Because I was combining two fillings into a single cake, I started with only 1/2 cup of frosting for this recipe.Using a spatula, apply your frosting to your cake layer and distribute evenly, allowing some to hang over the sides of the cake.After that, a layer of caramel sauce is spread on top of the cake.

  1. Adding a dam of frosting around the outside of the cake will prevent it from pouring out from between the layers and creating a shaky cake as a result.
  2. Likewise, it will be placed on top of the initial layer of icing in this instance.
  3. Once again, the consistency of the frosting is critical in this process.
  4. That dam of icing must be sufficiently stiff in order for everything to stay in place.
  5. If possible, I prefer to pipe my dam so that it extends right up to the edge of the cake, with a small amount of it hanging over the side.
  6. It’s also important to consider how much filling you put in your sandwich.

I indicated above that I use approximately a cup of buttercream, but when it comes to thinner fillings, I tend to use 1/2 to 3/4 cup, depending on how thin the filling is to begin with.You will still wind up with a wobbling cake, no matter how powerful your buttercream is, if the filling is too thin and too tall, as seen in the photo.As a last step, I prefer to make sure that the dam has sufficient of height so that I am confident that all of the filling will fit within it.This is when I employ my huge circular pipe tip in order to get the desired height.You may add your filling after you’ve applied your dam by piping it around the perimeter of the cake.

Make sure to spread it out evenly.Before adding the next layer of cake, check to see that the filling layer is evenly distributed throughout the cake.Use an offset spatula to go around the outside of the dam and smooth out the frosting so that it’s level with the filling if your dam is taller than your filling (which is typically the case with mine).Place the next layer of cake on top of the previous one.When I’m making thinner cake layers, I prefer to utilize my cake lifter to ensure that they don’t fall apart.

  • The next stages are essentially variants on the previous ones.
  • I add another dam and fill it with chocolate ganache and a crisp streusel topping before decorating with berries.
  • Another towering dam that needs to be smoothed off before adding the next layer of cake is there this time.
  • When you’ve finished stacking and filling all of your cake layers, your cake should resemble somewhat like the picture above.
  • There is a significant quantity of icing dangling over the sides of the cake.

I use this frosting to produce the crumb coat on the exterior and top of my cake by spreading it around the outside and top of the cake.An outside crumb coat is a thin coating of frosting applied to the outside of a cake that serves to keep crumbs from mixing with the final layer of icing.The crumb coat may always be added afterwards, but I’ve found that having the frosting in the filling layers spread out to the borders before baking helps to avoid air bubbles, which can get trapped in the frosting and work their way out, giving your cake an unattractive ″pimple.″ Once you’ve completed your crumb coat, you’ll be able to begin frosting your cake.If necessary, you can place your cake in the refrigerator before icing it.

You should have a look at my excellent guide on how to frost a smooth cake using buttercream.It comes with a step-by-step video in which I lead you through the whole procedure.I hope you find today’s post to be of assistance!It’s a great resource if you’re thinking of making the cake seen in the photographs.It’s a Drumstick Layer Cake, to be precise.

Some Cake Recipes with Yummy Fillings to Try:

  1. Cake with a brown sugar layer and a peach filling Lemon Cake with Fresh Lemon Juice Berries with a Bavarian Cream Flavour Cake with Mascarpone Filling Pina Colada Layer Cake is a cake with layers of pineapple, coconut, and coconut cream.
  2. Cake with Almond Custard Raspberry Chocolate Layer Cake is a delicious dessert.
  3. Layer Cake with Banana Cream Filling Cake with Layers of Pecan Pie Chocolate Cake with a Hot Topping It is possible that this content will include affiliate sales links.

Please take the time to read my disclosure policy.

How Much Fondant? Icing Fondant Coverage Chart

  1. When it comes to icing fondant coverage, the chart below may be used as a reference to estimate the quantity of fondant icing that will be necessary to cover your cake based on the size and form of your cake.
  2. This is intended to be a suggestion rather than a definitive rule.
  3. According to how thick or thin the fondant is rolled out, the exact amount of fondant necessary will vary as well.

Ice fondant from well-known brands such as Menina, Renshaw, Bakels and Satin Ice are available for purchase.

Cake Size Size (inches) Size (cm) Approximate Amount
Rounds 4 in. high 10.16cm 6″ 15.24cm 510g
8″ 20.32cm 680g
10″ 25.4cm 1021g
12″ 30.48cm 1361g
14″ 35.56cm 2041g
16″ 40.64cm 3062g
18″ 45.72cm 3969g
Rounds 3 in. high 7.6cm 6″ 15.24cm 397g
8″ 20.32cm 510g
10″ 25.4cm 680g
12″ 30.48cm 1021g
14″ 35.56cm 1361g
16″ 40.64cm 2041g
18″ 45.72cm 3062g
Hearts 4 in. high 10.16cm 6″ 15.24cm 510g
8″ 20.32cm 737g
9″ 22.86cm 907g
10″ 25.4cm 1021g
12″ 30.48cm 1361g
14″ 35.56cm 2041g
15″ 38.1cm 2041g
16″ 40.64cm 2722g
Petals 4 in. high 10.16cm 6″ 15.24cm 510g
9″ 22.86cm 850g
12″ 30.48cm 1361g
15″ 38.1cm 2041g
Squares 4 in. high 10.16cm 6″ 15.24cm 680g
8″ 20.32cm 1021g
10″ 25.4cm 1361g
12″ 30.48cm 2041g
14″ 35.56cm 2722g
16″ 40.64cm 3402g
Hexagons 4 in. high 10.16cm 6″ 15.24cm 510g
9″ 22.86cm 1021g
12″ 30.48cm 1361g
15″ 38.1cm 2381g

3 Easy Ways to Frost Cupcakes

  1. Cupcakes are transformed into small works of art when they are decorated with frosting.
  2. Spreading, piping, and dipping are three simple methods for applying frosting or icing on cupcakes that anybody can do.
  3. We’ll show you three simple ways to frost cupcakes, and then we’ll go over some often asked questions about frosting, such as how much to make and what the difference is between frosting and icing.

After that, we’ll go over some frequently asked questions regarding icing and frosting.

1. Spreading

This procedure is quick and simple, and it needs little or no particular knowledge or equipment. Using a pastry brush, apply frosting on cupcakes Rustic Joyful Food provided the photograph.

  1. A little offset spatula works well for spreading the frosting, but you could also use any small knife with a broad blade, such as a butter knife or a sandwich spreader, to get the same result.
  2. Maintain control of the cupcake with one hand while holding the knife with the other. Having a clear view of the cupcake will allow you to properly distribute the icing throughout its whole surface……………….. Make a scoop of frosting with the spatula and place it in the middle of the cupcake top using your fingers. Make a flat surface by spreading the knife edge outside and smoothing the surface with it.

2. Piping

  1. This approach is useful if you’re icing a large number of cupcakes or if you want to create creative shapes and patterns.
  2. Piping is the process of forcing frosting through a pastry bag tip affixed to the end of the bag.
  3. (Attach the tip according to the manufacturer’s instructions.) According on the tip you use, you may create stars, flowers, scallops, and other shapes.

We used a huge star tip to decorate these cupcakes.Learn how to fill a pastry bag without smearing icing all over the bag and your hands by following these instructions.

  1. Place the pastry tip in the bottom of the pastry bag and place the bag into a tall glass or measuring cup. Repeat with the other pastry bags. A three- or four-inch cuff should be folded over the glass’s edge.
  2. To transfer frosting from the bowl to the bag, use a rubber spatula to scoop it out. Fill the container no more than two-thirds of the way. The pastry bag may be refilled with icing as many times as you like, but if it’s too full, you’ll wind up with frosting coming out of both sides.

Remove the bag from the glass by lifting it out and twisting the top to seal it. Alternatively, you may hold the bag closed by tucking the twisted end under the palm of your hand while piping. Place the cupcake on a level surface and use a pastry bag to pipe on the icing.

  1. The main body of the pastry bag should be held in your dominant hand at all times. Assuming you have a dominant right hand, hold the bag in your right hand, keeping the twisted end folded and placing your fingers on the main body of the bag.
  2. To maintain greater control, place the pipe end of the bag on your left index finger and squeeze. You’ll squeeze out the icing with your right hand while using your left hand to manage the pastry bag.

3. Dipping

When you want to drizzle a thin glaze, such as chocolate ganache, over your cupcakes, this is the approach to use.

  1. Make a pot of chocolate ganache to serve with your dessert. To the touch, it should be warm, but not hot
  2. Holding the cupcake upside down by its base, dip the top of the cupcake into the ganache, spreading it evenly
  3. Pulling the cupcake out of the ganache requires a tiny twist of the wrist. With the help of this technique, the extra icing is coaxed back into the bowl. Place the cupcake on a baking sheet lined with parchment paper to catch any drips while the glaze is setting

Frosting and Icing FAQ

  1. When it comes to frosting and icing, what is the difference?
  2. A: Although the terms frosting and icing are sometimes used interchangeably, frosting is typically thick and fluffy, and icing is a thin gloss.
  3. In order to create the frosting or icing, how much do I need to make?

A: It all depends on the approach you’re using to decorate your cupcakes, of course.Prepare two to three teaspoons (approximately 1.25 ounces/42 grams) of frosting or icing per cupcake if you’re spreading or dipping the cupcakes in the frosting or icing.If you plan to pipe the frosting onto the cupcakes, you’ll need twice as much (2.5 ounces/70 grams each cupcake).Q: Why does everyone recommend allowing the cupcakes to cool completely before frosting or decorating them?A: Using warm cupcakes to apply frosting or icing may cause the frosting or icing to melt or slip off.

How to: Crumb Coat and Frost a Layer Cake

  1. I’ve discovered that obtaining a decent, professional-looking finish on my layer cakes (such as my Rainbow Cake!) has been one of the two things that I’ve consistently found the most difficult since I began baking.
  2. I will always believe that the most essential aspect of any cake is its flavor, but I believe that we may derive a great lot of joy from making a cake appear beautiful as well, especially when it’s for a special occasion such as a birthday or other celebration.
  3. In order to offer some of the essential principles you’ll need to follow in order to create the most beautiful frosted cakes, I’ve compiled a list of the tips and tricks I’ve learned throughout my cake decorating journey.

This technique will give you wonderful results for any cake, especially layer cakes like my Rainbow Cake and Pastel Rainbow Cake, but it will also work for smaller two-layer cakes and any cake with icing.Use it for any cake with frosting!

– Frost a frozen cake

  1. If you want flawlessly frosted cakes, this may seem a bit unusual, but it’s arguably the most crucial thing you can do for yourself.
  2. When you’re working with a newly made cake, the most prevalent problem is that the cake crumbles and melds with the icing while you’re trying to work with it.
  3. The ideal cake to frost is one that has been newly cooked and then frozen as soon as it has been finished baking.

Wait until your layers have cooled completely before wrapping each one individually in cling film and placing them in the freezer for at least one night.Remove the cake from the cling film the next day and frost it; the cake will have risen to room temperature in a few hours and your icing will be excellent.

– Start with a level surface

  1. Start with cakes that are all the same size and have flat tops for the greatest outcomes.
  2. To ensure that your cakes are flat, bake them in the centre of the oven and, before placing them in the oven, level the tops with an offset spatula.
  3. Push slightly additional batter to the outside of the case to counteract the rising middle of the cakes before placing them in the oven.

Look at the video below if you’re having trouble getting your cakes to be level, or if you want to learn how to cut a single cake into many layers.To create a level finish on your cakes before you attempt to frost them, trim the tops of the cakes after they have been baked but before they are completely cool – a few hours is sufficient time.

– Use a thick frosting – built up in thin layers

  1. The use of thicker frostings is significantly more effective in hiding faults on a cake; nonetheless, frosting your cake should be thought of as applying nail polish or paint to a wall.
  2. If you try to apply everything at once, the result will be a shoddy finish.
  3. The cake is built up in multiple thin layers rather than one thick one, with each layer being thoroughly refrigerated for an hour between applications.

Begin by applying a crumb coat.Take a bit of the frosting and place it in a separate bowl from the remainder.Use this to spread the initial coat of frosting onto the cake, making sure that the entire cake is coated but just thinly.Keeping this layer separate from the rest of your frosting will ensure that your final cake is perfectly white and free of crumbs.Because you’ll be dipping your spatula back into the frosting, keeping it separate from the rest of your frosting will ensure that your final cake is perfectly white and free of crumbs.

  1. Working with my infallible cream cheese frosting, which is extraordinarily thick and covers even the brightest of rainbow cakes beneath, is one of my favorite things to do.
  2. If you’re short on time or want a nice finish without putting in the work, a chocolate frosting like this one or any other chocolate frosting can do the trick.
See also:  How To Thicken Cake Icing?

– Use the right tools

  • Even though you don’t need all of these to make a properly frosted cake
  • still, a long, straight tool to smooth the icing level on the side of your cake is really useful. You CAN use a ruler or one of the specialty instruments listed below to measure your distance. Offset spatula — use a tiny offset spatula to level your cake batter before baking, and a big offset spatula to smooth the edges and top of your icing after baking.
  • Cake scraper – this tool is important for ensuring that your icing is uniformly distributed – watch this video to learn how to use it
  • Cake turntable — I don’t presently use a cake turntable, but they may be quite useful for creating professional-looking cakes, and you can buy one up for roughly £5 on Amazon.

Check out this video to see the offset spatula, turntable, and cake scraper in action:

– Most importantly….

  1. Pour boiling or very hot water into a tall heatproof glass or mug when you’re finishing off your layers (after building them up thinly and chilling in between), then dip your offset spatula into the water and wipe the blade dry with a tea towel before using the spatula to smooth the surface of your cake.
  2. There is no guarantee that you can ever attain a 100 percent flawless finish, but the heat will certainly assist you!
  3. Working your way around the cake, scrape any excess frosting back into the bowl and re-dip the spatula in the hot water as you go.

Finish with the top of the cake – I generally do some artistic swirls here.And, if all else fails, decorate with lovely sprinkles and edible flowers to disguise the mess!

x Kerry

Allow me to introduce you to my pals on Facebook, Twitter, Pinterest, Instagram and Google+.

Tip Tuesday: How to Properly Stack a Cake with a Soft Filling

For today’s Tip Tuesday, I’m going to share all of my best tips and methods for stacking a cake with a soft filling the perfect way. There will be no more shaky cakes!

It’s All About Structure

The secret to correctly stacking and decorating a cake with a soft filling and preventing the filling from spilling out the edges or the cake from sliding back and forth is to take your time and carefully arrange the cake. Making use of my Peach Crisp Cake as an example, I’ll walk you through the processes that will help you stack and fill this sort of cake correctly.

Step 1

Spread the frosting evenly across the top and sides of the cake layer. It is important to spread some frosting on top of each cake layer, as seen in the photo above, in order to function as a barrier between the cake and the filling. We want to make sure that the filling does not leak through the layers of the cake.

Step 2

  1. Create a barrier around the border of the cake layer using piping gel.
  2. The purpose of this step is to ensure that the filling does not flow out of the sides of the cake, which will make it extremely difficult to frost the cake if it does so.
  3. Don’t be afraid to use the pipes.

I’d rather you have a thicker rim of icing than a rim that is too thin and won’t hold your filling tightly in place.This barrier also aids in the support of the cake layer that will be placed on top of the filling when you’ve finished playing.

Step 3

Filling should be added last.It is critical that you do not overfill the cake with the filling at this phase.Your cake will become shaky if you use too much of your soft filling; this is true no matter how thick the frosting barrier you use to protect it.Aside from that, you’ll run the chance of the filling leaking out the sides of your cake.For a 3-layer, 8-inch cake, I recommend using approximately 12 cup of filling, and for a 4-layer, 6-inch cake, I recommend using about 14 cup of filling.

Step 4

Place the second cake layer on top of the filling, being careful not to disturb the filling.

Step 5

If your cake has holes around it (as seen in the photos below), pipe extra frosting around the outside of the cake to help hold the contents in place when serving.

Step 6

Place your final cake layer on top of the cake, bottom side up, and use a pastry brush to paint a light coat of frosting around the perimeter of the cake.The crumb coat is a thin layer of icing applied to the top of your cake.After that, you’ll want to freeze the cake for approximately 10 to 15 minutes to let the crumb coat and filling to solidify before proceeding with the rest of the decorations.

Additional Tips

  • Here are a few additional pointers that may prove useful along the way: In order to prevent the cake from wobbling while you ice the edges of a cake that is higher than three layers, I recommend using dowels or straws to assist support the cake while you stack it
  • If your cake is still a little unstable after you’ve filled it, go ahead and freeze it for approximately 10 to 15 minutes BEFORE you apply the crumb coat to make it more stable. The filling will be more firm as a result, and your cake will be less likely to slip about when you apply the crumb coat.
  • You should retain the remaining filling because you will not be using it all between the cake layers
  • serve a tablespoon of the filling on the edge of each slide of cake.

I’m a self-taught baker who is completely enamored with cakes.Several years ago, I abandoned box mixes in quest of flavor combinations, fillings, and textures that were melt-in-your-mouth delectable and to die for.I think that cake should be sumptuous, life-changing, and deserving of a celebration.Moreover, I feel that everyone should be able to create that sort of cake – and that is exactly what I am here to teach you.

6 Inch Cake Recipes

It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.Learn how to make a delectably soft and buttery 6 inch vanilla cake, as well as a dozen additional cake flavors for your smaller 6 inch cake pans, in this comprehensive guide to baking cakes.These are ideal for smaller events and are also much easier to decorate than larger ones!Over the past few years, I’ve had an increasing number of inquiries regarding converting large layer cake recipes to suit smaller 6 inch cake pans.Even while 6 inch cakes are highly popular, most classic cake recipes are not designed to work with the smaller size.

  1. However, while I was making a 6 inch birthday cake last year, I discovered a simple alternative.
  2. Recipes for cakes were no longer altered to match the smaller cake pan size.
  3. Instead, I started using the cake batter from my CUPCAKE recipes as a substitute.
  4. (Plus, most of my cupcake recipes are really adaptations of bigger cake recipes, so much of the hard work has already been done!) I know it’s nothing revolutionary, but it was a true lighting moment when I realized I had hundreds of 6 inch cake types to bake all at the same time.
  1. 6 inch cakes are perfect for children’s birthday cakes, small gatherings and celebrations, and bridal/baby showers where there will be a number of other delicacies on the tables.
  2. A 6 inch cake is also a non-intimidating size when it comes to decorating.

Cupcake Batter = 3 Layer 6 Inch Cake

A batch of cupcake batter that yields around 12-15 cupcakes is the appropriate quantity for a three-layer, six-inch cake.One dozen cupcakes typically require 3-4 cups of cake batter, which may be divided evenly between three 6 inch cake layers to make a perfect dozen cupcakes.This implies that you can basically make any batch of cupcakes into a miniature layer cake with a few modifications.I’ve tried it numerous times with a variety of flavors, but I typically stick to vanilla cake and chocolate cake, which are both created from my vanilla cupcakes and chocolate cupcakes, respectively, and are delicious.

6 Inch Cake Flavors

  • The batter may be used for the following recipes to create 6 inch cakes in a variety of flavors: Vanilla Cupcakes (shown as a cake on this page, with the recipe included below)
  • Chocolate Cupcakes (shown as a cake on this page, with the recipe included below)
  • Lemon Cupcakes
  • Red Velvet Cupcakes
  • Peanut Butter Cupcakes
  • Pumpkin Cupcakes
  • Strawberry Cupcakes
  • Gingerbread Cupcakes
  • Confetti Cupcakes
  • Pistachio Cupcakes
  • Carrot Cake Cupcakes
  • Citrus Cake (shown as a cake, with the recipe included

At 350°F (177°C), it takes around 18-21 minutes to bake all six-inch cake layers. For a three-layer, six-inch cake, you’ll need around 2.5-3 cups of frosting, which is roughly the same amount that you’d need for a dozen cupcakes. Any of the frosting recipes would be ideal for pairing with any of the cupcake recipes listed above.

How to Prep Your 6 Inch Cake Pans

You may begin preparing the cake pans as soon as you have decided on your 6 inch cake batter recipe.First and foremost, make certain you have high-quality 6 inch cake pans.It was last year that I discovered Fat Daddio’s 6 inch cake pans and immediately fell in love with them, so much so that I traded in my old 9-inch and 8-inch cake pans for the Fat Daddio’s brand.From one baker to another, these pans are of exceptional quality at their low price point.I’m not affiliated with this company; I’m just a big admirer.The smaller the cake, the more difficult it is to remove it from the baking pan with a clean release.

  1. Here’s my foolproof way for getting your 6 inch cake layers to slide easily out of the pan:
  1. Make a circle out of parchment paper. Using a wide piece of parchment paper, trace around the bottom of the cake pans. Cut out the circles of parchment paper
  2. gently oil the baking pans with nonstick cooking spray.
  3. Insert the parchment round into the cavity
  4. grease the parchment round as well. I oil both the pan and the parchment paper with butter or baker’s nonstick spray before baking. This ensures that your cake will be baked in an ultra-non-stick environment. There was never any stickiness

Normally, I keep a stack of parchment rounds on available in case I need to throw a cake in the oven in a hurry. Of course, in the event of a cake emergency. Bake the cakes after dividing the batter evenly between the pans.

How to Frost & Decorate a 6 Inch Cake

To ice a three-layer, six-inch cake, you’ll need around 2.5-3 cups of frosting.Your 6 inch cake can be frosted using any of the frostings given above in conjunction with the cupcake recipes stated above, such as vanilla buttercream or chocolate buttercream.Assembling and decorating a 6 inch cake is identical to assembling and decorating a bigger cake, however working with a smaller cake is far easier.The following are tools that I have found to be useful:

  1. Cake Turntable: This size is ideal for bigger 9-inch cakes as well as smaller 9-inch cakes. When using a bench scraper to ice the edges of a cake, a cake turntable makes it much easier.
  2. The use of a bench scraper on the sides of the cake helps to smooth out the icing and make it look more professional. This method is applicable to any size cake. For those of you who have never used one before to design a cake, you may see me demonstrate how to do so in my vanilla cake video. They’re quite convenient
  3. Spread the frosting between the layers and on top of the cake with a small offset icing spatula. The little size is also ideal for icing cupcakes with frosting.

In addition to bigger 9-inch cakes, this size is ideal for smaller cupcakes.When using a bench scraper to ice the edges of a cake, a cake turntable makes it simple.With a bench scraper, I can get a nice finish on the sides of a cake that has been coated with buttercream.This method is applicable to any size cake, even large cakes.For those of you who have never used one to design a cake before, you may see me demonstrate how to do so in my vanilla cake video.Because they’re so convenient, we’ll use them.

  1. Small Offset Icing Spatula: Use this for spreading the icing between the layers of the cake and on top of the cake’s top layer.
  2. Even for icing cupcakes, the compact size is ideal.


  • Learn how to make a delectably soft and buttery 6 inch vanilla cake, as well as a dozen additional cake flavors for your smaller 6 inch cake pans, in this comprehensive guide to baking cakes. 6 inch cakes are ideal for smaller events and are also much easier to create than 9 inch cakes. 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk at room temperature
  • 1 and 3/4 cups (207g) cake flour (spoon & leveled)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 3/4 cups (207g) cake flour (spoon & leveled)
  • 3/4 teaspoon

Vanilla Buttercream

  • 4–5 cups (480–600g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk
  • 2 teaspoons pure vanilla extract
  • salt to taste
  • sprinkles for decoration
  • 1 cup (230g) unsalted butter, melted to room temperature
  1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease three 6 1/2-inch cake pans, line with parchment paper, then grease the parchment paper again once it has been greased. The use of parchment paper allows the little cakes to be easily removed from their pans.
  2. Make the cake by following these steps: Combine the cake flour, baking powder, baking soda, and salt in a large mixing bowl. Remove from consideration
  3. Using a handheld or stand mixer with with a paddle attachment, cream the butter on high speed for about 1 minute, or until it is smooth and creamy. Add the sugar and beat on high speed for 2 minutes, or until the mixture is smooth and creamy. A rubber spatula may be used to clean up any food that has stuck to the sides or bottom of the dish. Combine the egg whites and vanilla essence in a separate bowl. Mix on medium-high speed until everything is well blended, then add in the sour cream. Using a rubber spatula, scrape the sides and up the bottom of the bowl as needed. Using a low speed mixer, slowly add in the dry ingredients until they are just barely combined. While the mixer is still running on low speed, carefully pour in the milk until it is well incorporated. Do not over-mix the ingredients. It is possible that you may need to whisk everything by hand to ensure that there are no lumps at the bottom of the bowl. The mixture will be somewhat thick
  4. pour the batter into the cake pans in an equal layer. Bake for approximately 18-21 minutes, or until the cakes are completely done through and the tops are golden brown. When in doubt, poke a toothpick into the center of the cake to see whether it is done. If it comes out clean, the job is over. Allow the cakes to cool fully in their pans, which should be placed on a wire rack. The cakes must be allowed to cool fully before icing and assembling them.
  5. Make the icing by following these steps: Using a handheld or stand mixer with with a paddle attachment, cream the butter on medium speed for about 2 minutes, or until it is light and fluffy. Combine 4 1/2 cups confectioners’ sugar, the heavy cream, and the vanilla essence in a mixing bowl. To begin, beat at a slow tempo for 30 seconds, then raise to a medium-high speed and beat for 2 minutes and 30 seconds. If your frosting is too thin, you can add up to 1/2 cup additional confectioners’ sugar, or if your frosting is too thick, you can add another Tablespoon of cream. If the frosting is overly sweet, a bit of salt can be added. (18 teaspoon salt is used in my version of the recipe.)
  6. Putting it together and decorating it:
  7. Slice a tiny layer off the tops of the cakes with a large serrated knife to make a level surface for the cakes to rest on. Remove from the pan (or crumble over ice cream!). Place 1 cake layer on a cake stand, cake turntable, or serving plate, and repeat the process. Spread about 3/4 cup of frosting evenly over the top of the cake. Place the second cake layer on top and spread about 3/4 cup of frosting equally across the top. The third cake layer should be placed on top. Spread the remaining frosting evenly on the top and edges of the cake. When it comes to decorating, a bench scraper and a little offset spatula come in helpful. If desired, add sprinkles to the top of the cake.
  8. Place the cutlets in the refrigerator for at least 30 to 45 minutes before slicing. When cutting the cake, this helps to keep the cake’s form.
  9. Leftover cake should be carefully wrapped and stored in the refrigerator for up to 5 days.
See also:  What Do You Need To Make Cake Pops?


  1. Preparing Ahead and Freezing Instructions for any flavor are as follows: After baking, allowing the cake layers to cool completely, and covering them firmly, they may be stored at room temperature overnight. Similarly, the frosting may be prepared ahead of time and then covered and refrigerated overnight. Allow the frosting to sit at room temperature for 10 minutes to allow it to slightly soften before assembling and icing the cake. If the frosting is still too firm, continue to beat it on medium speed with an electric mixer until it is soft and spreadable, about 2 minutes more. If necessary, thin with a splash of milk or cream to get desired consistency. Cake layers, whether frosted or unfrosted, may be stored in the freezer for up to 2-3 months. See How to Freeze a Cake (with Pictures). Allow to come to room temperature before decorating or serving after being frozen overnight in the refrigerator.
  2. In the event that you are unable to get cake flour, you can replace this cake flour alternative.
  3. Chocolate Cake (Six-Inch): Steps 2 and 3 can be skipped, and the chocolate cake batter from my chocolate cupcakes can be used instead. Chocolate buttercream is used to decorate the cake.
  4. More Cake Varieties: See the previous page for links to other cake flavors that use my cupcake mixes. Steps 2 and 3 are skipped, and the vanilla batter is substituted with the flavor of your choice.

Cake, vanilla cake, and other related terms Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

The Best Fluffy Buttercream Frosting

It is possible that this content contains affiliate links.Frosting that is as light as air and not too sweet, made with the most fluffy buttercream frosting.A frosting that can be used on cupcakes, cakes, and cookies, as well as for any other culinary project you can think of!If you haven’t already, now is a great opportunity to try my Buttercream Frosting.This is one of the greatest and most versatile frostings that you will come across in your baking endeavors.A lot of information was gathered before to developing this recipe, both positive and negative, concerning people’s fondness for buttercream frosting, as well as stories about it not working out properly.

  1. There have been other instances where the identical objections have been made concerning these topics; occasionally the comments are just too sweet.
  2. Sometimes it is too thick, and other times it is too runny.
  3. BUT, I’ve finally come up with the finest (according to me and quite a few people in the comments section below, thank you guys!) recipe for the Best Fluffy Buttercream Frosting I’ve ever created.
  4. We have been making this frosting for many years and it has never failed us.
  1. It is our go-to icing for pretty much anything and we seldom break from it unless we are creating a new style of cake or cupcakes altogether.
  2. Despite the fact that this Buttercream Frosting is light, fluffy, and airy, it is very delicious.
  3. It has the right mix of tastes that you will certainly fall in love with.
  4. The Chocolate Malt Buttercream Frosting, Brown Sugar Frosting, and Cream Cheese Frosting are some of my other favorite frostings that you can get on our website.


  • It is quite simple to make together, using only 5 basic components.
  • Depending on how much frosting you need, you may either half or double this recipe.
  • This may be used on a variety of dishes and is quite stable, making it ideal for piping, frosting, and filling applications.


Butter that has not been salted granulated sugar kosher salt The use of vanilla bean paste or vanilla extract in the preparation of milk


  1. In the bowl of a stand mixer fitted with the paddle attachment, place the butter. Mix on a low speed for approximately a minute, or until the mixture is smooth and fluffy.
  2. Using a tablespoon at a time, slowly add the sifted powdered sugar while mixing on medium-low speed. Continue in this manner until all of the sugar has been added, scraping down the sides as necessary.
  3. Next, add in the vanilla and mix to blend
  4. Finally, add in the salt and stir to combine.
  5. Last but not least, add the milk and whisk the frosting for 3-4 minutes, or until it is light and fluffy.

That whipped frosting that you can get on cakes at the grocery store reminds me a lot of this icing.Those are often prepared with heavy whipping cream, but this one does not.Although this recipe contains standard Buttercream components, I believe what makes it unique is the manner in which the ingredients are combined in the mixing bowl.Butter.Powdered sugar is a kind of sugar.Vanilla.

  1. It’s just milk and a bit of salt, that’s all.
  2. Easy.
  3. I put forth a lot of effort into perfecting this buttercream frosting recipe, and I hope you appreciate it as much as I do!


The use of unsalted butter in baking, unless otherwise specified in a recipe, is critical for success in the kitchen.The addition of salt to dishes, on the other hand, is what serves to balance out the sweetness.So, for this recipe, you’ll want to use unsalted butter.However, only a pinch of kosher salt should be used in this recipe.Not too sweet, not too salty, just the right amount of Buttercream Frosting!


  • Stand Mixer
  • Rubber Spatula
  • Sifter
  • Measuring Spoons

While we like to use a stand mixer for this recipe, it may also be made with a hand mixer if you do not have access to a stand mixer.We’ve prepared it numerous times with a hand mixer, which we recommend.Because we understand that not everyone has the luxury of having a stand mixer with a paddle attachment, we have created a workaround for you.It is possible to make this recipe using a manual mixer; however, it will take a bit longer.


The moisture in the air causes the powdered sugar to solidify, which is why you will normally find hardened lumps of powdered sugar in the bag or in the container where the sugar is being stored. The texture of your frosting may be affected as a result of this. Removes lumps and makes the powdered sugar fluffier by allowing air to enter the sugar itself during the sifting process.


There are many ways to store this Fluffy Buttercream frosting:

Refrigerator: If you aren’t planning to frost your cake, cupcakes, or cookies right away, store the Buttercream in an airtight container in the refrigerator until you are.Until you’re ready to use it, place the container in the refrigerator.The frosting will stiffen, though, because there is butter in the recipe, so proceed with caution.Allow the frosting to warm up a little before placing it back into the stand mixer and whipping it until it is light and fluffy once more.It will just take a minute or two to do this task.Buttercream Frosting may be kept in the refrigerator for up to 2 weeks if properly stored.

  1. Temperature in the room: This is an excellent discussion.
  2. What do you do with cupcakes or cakes that you’ve made and decorated with buttercream icing after they’ve been baked and decorated?
  3. Is it necessary to keep them refrigerated or may they be kept out on the counter?
  4. Many individuals have asked us this question, and we have answered it many times!
  1. Despite the fact that buttercream frosting contains both butter and milk, the U.S.
  2. Food Safety and Inspection Services states that it can be stored at room temperature for two to three days without spoiling.
  3. Because of the great amount of sugar in the frosting, it may be left out for a long period of time.
  4. Buttercream Frosting keeps well in the freezer, which is ideal if you are creating it ahead of time for later use or if you have any leftovers.
  5. Simply store it in an airtight jar in the freezer for up to three months.

To defrost, you may either place it in the refrigerator or on the counter, depending on when you intend to utilize it!


  • When making buttercream, use only unsalted butter and season with real salt
  • this will help to balance out the flavor.
  • When creating this recipe, sifting your powdered sugar is essential since it helps to include the air and fluffiness that you need.
  • For instructions on how to freeze this, please check my previous post.
  • This is an all-purpose Buttercream Frosting that may be used for piping, frosting, filling, and other applications
  • it is also gluten-free.
  • If you’ve been looking high and low for the ultimate Fluffy Buttercream Frosting, your search is over. Look no further! You must try this dish as soon as possible to see why it has received such positive feedback. If you enjoy this dish, you might also like these other options: Almond Cupcakes with Fresh Raspberry Buttercream Frosting
  • Chocolate Stuffed Red Velvet Cupcakes with Nutella Frosting
  • Maple Buttercream Frosting
  • Chocolate Stuffed Red Velvet Cupcakes with Nutella Frosting

If you’ve attempted THE BEST FLUFFY BUTTERCREAM FROSTING, please let me know how it worked out in the comments below! Alternatively, you may follow me on PINTEREST, INSTAGRAM, or FACEBOOK to see more of our delectable recipes!

The Best Fluffy Buttercream Frosting

  • Total number of servings: 24 Frosting that is as light as air and not too sweet, made with the most fluffy buttercream frosting. A frosting that can be used on cupcakes, cakes, and cookies, as well as for any other culinary project you can think of! Preparation time: 20 minutes Time allotted: 20 minutes 1 cup unsalted butter, melted or 2 sticks
  • 4 cups powdered sugar, sifted
  • sprinkle of salt
  • 1 tablespoon vanilla bean paste or clear vanilla extract* or extract flavor of your choice
  • 2 tablespoons milk
  • 1 tablespoon vanilla bean paste or clear vanilla extract* or extract flavor of your choice
  • In the bowl of a stand mixer fitted with a paddle attachment, place the butter. Mix on low speed for approximately a minute, or until the mixture is smooth and fluffy.
  • Using a tablespoon at a time, slowly add the sifted powdered sugar while mixing on medium-low speed. Continue in this manner until all of the sugar has been added, scraping down the sides as necessary
  • then
  • Stir in the salt until everything is well-combined.
  • After that, add the vanilla and whisk everything together one more.
  • Final step is to incorporate the milk into the frosting and whisk it for 3-4 minutes, until it is light and fluffy
  1. If you want a completely white buttercream, be sure to use clear vanilla extract. If you appreciate those small black specks as much as I do, use vanilla bean paste in your recipe.
  2. When making buttercream, use only unsalted butter and season with real salt
  3. this will help to balance out the flavor.
  4. When creating this recipe, sifting your powdered sugar is essential since it helps to include the air and fluffiness that you need.
  5. For instructions on how to freeze this, please check my previous post.
  6. This is an all-purpose Buttercream Frosting that may be used for piping, frosting, filling, and other applications
  7. it is also gluten-free.

147 calories | 20 grams of carbohydrates | 7 grams of fat | 4 grams of saturated fat | 20 milligrams of cholesterol | 68 milligrams of sodium | 3 milligrams of potassium | 19 grams of sugar | 235 international units of vitamin A | 4 milligrams of calcium


This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it’s worth it.
  • Recipes for Cakes are provided by Martha Stewart in the following categories: Time allotted: 2 hours Time required for preparation: 30 minutes The recipe yields one 8-inch layer cake. There are 14 ingredients in all, and the process is as follows: For the cake:
  • For the frosting:
  • For the icing:


Foolproof cake frosting requires just butter and icing sugar – try out different flavourings and use our guide for quantities
  • Caroline Hire is a food writer who provides recipes for afternoon tea and dessert. Time allotted: ten minutes ten minutes for preparation Yield This recipe yields enough to frost 12 cupcakes or to fill and cover a 20cm cake. 7-Step Process: Number of Ingredients: 7 To make the frosting, combine 600g sifted icing sugar and 300g butter with your preferred flavoring and coloring (if using), then add 2-3 tablespoons hot water to soften the frosting and beat until smooth.
  • To pipe into cupcake

Leave a Reply

Your email address will not be published.