How To Frost A 3 Layer Cake? - Coffee House and Pastries

Let your cake cool. The biggest mistake you can make when frosting your cake is using a hot cake and cold frosting.

How do you Frost a cake with two layers?

Position the second layer, top side up, on top of the bottom layer. Frost the entire second layer. Smooth the seam of frosting between the first and second layers with the spatula. Build up any low or lopsided spots with frosting.

How much frosting do you put on top of cake?

Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge. Place second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs. Frost side of cake in swirls, making a rim about ¼ inch high above top of cake.

What side do you put the third layer on a cake?

Place the third layer, top side up, on top of the cake. Place a large dollop of frosting on top of the top layer, and smooth it gently over the top and down the sides.

How do you stack a 3-layer cake?

It’s somewhat of an art to stack a 3-layer cake successfully. You have to assess each layer and decide which would fit best where. If a layer has a crown on top, you may have to alter it to allow it to stack well with the other layers.

How much icing do I need for a 3 layer cake?

All that’s needed is a little planning. 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 do you frost a cake for beginners?

How to Frost a Cake

Trim and level the cake layers.
Cover the extra space with parchment paper strips.
Place the bottom cake layer onto your turntable.
Apply the first layer of frosting.
Stack the cakes.
Crumb coat the cake.
Frost the cake and smooth the sides.
Decorate with piping bags and tips.

Which side of the cake do you frost?

Frosting is easier when the cake is elevated and closer to eye level. Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand. Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.

What size cake does 250g icing cover?

Covering a cake board:

18cm (7in) / 15cm (6in) – 250g (9oz) 20cm (8in) / 18cm (7in) – 300g (10½oz)

What do you put between cake layers?

Filling a Cake: Adding filling between layers holds the layers together, giving your cake flavor as well as height. Using a decorating bag filled with icing and fitted with tip 12, pipe a line of icing just inside the outer edge of the layer. This will create a dam that will prevent the filling from seeping out.

How do I stop my cake filling from oozing?

We want to make sure that filling doesn’t seep into the cake layers.

Pipe a barrier around the edge of the cake layer.
Place the second cake layer carefully on top of the filling.
If you have openings around your cake (like the pictures below), pipe more frosting around the outside of the cake to secure the filling.

How many boxes of cake mix do I need for a 3 layer cake?

I recommend 3 layers if this is among the first few cakes you have made. Bake the two boxes (4 rounds) then choose the best three of the four rounds out of the oven. Show activity on this post. One standard box of cake mix (approximately 15-19 oz.) will make two 9′ layers.

Should I put cake in fridge before icing?

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 tall is a 3 layer cake?

So, instead of a two-layer cake, you now have a three-layer cake. While a double barrel cake is two or three cakes stacked one on top of the other. It can be about 8 to 10 inches tall.

How to assemble and Frost a layer cake?

Put A Little Frosting On To Your Cake Board I like to use a little frosting as “glue” to hold the cake to the cake board.

Fill First Layer Addng A Soft Filling – Make A Dam!

Repeat With Remaining Layers

How much frosting is needed to frost a cake?

How much frosting do I need for a 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 to make perfect layer cakes?

– Run a long sharp knife ( I use a slicer but you don’t need something that fancy) under hot water. Wipe off the knife with a clean dish towel. – Firmly press the knife down into the cake and pull it straight out as opposed to up. – Run the knife under hot water again, dry, and repeat on the other side of the slice.

How to Frost a Layer Cake

Created on the 10th of January, 2017.
With this step-by-step guide to frosting like a pro, you can transform a basic cake into a show-stopping masterpiece.
Remove any stray crumbs from the baked cake layer with a pastry brush.
4 strips of waxed paper should be placed around the edge of the plate.

Place the layer on the plate so that the rounded side is facing up.
Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
Place the second cake layer on top of the frosted first layer, rounded side up.
Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.

Spread the remaining frosting on top, just to the edge of the rim that has been built up.
Remove the strips of waxed paper with care.

Tips for Frosting a Layer Cake

Plan ahead of time while baking a multilayer cake. Before you begin, make sure you have read through the whole cake and frosting recipe. A large number of stacked cakes may be made in a single day. Alternatively, you might stretch out the preparation over a period of several days or weeks.

Tips for Baking and Frosting Cakes on the Same Day

While the cake is baking, prepare the icing.
Allow several hours for the cake layers to bake and cool completely.
While the cake layers are baking, you may prepare the icing.
After you’ve finished creating the frosting, wrap it securely in plastic wrap.

Serve immediately or as soon as possible after.
You may bake, construct, and decorate a tiered cake the day of or the day before you want to serve it, depending on your time constraints.
If you can’t wait a day, keep the cake in a cool area until the next day.

Tips for Baking and Frosting Cakes in Advance

How to prepare cake layers ahead of time.
The cake layers can be baked up to three weeks ahead of time.
Cool the layers fully before wrapping them in aluminum foil and freezing them.
Place layers in the freezer at least 12 hours before adding another layer on top.

This will prevent the layers from sticking to one another.
In order to utilize frozen cake layers, unwrap them and allow them to defrost for around 2 to 3 hours before icing and decorating them.
How to prepare frosting ahead of time.
To make the frosting, start at least 2 days before you want to use it.
Refrigerate after covering with plastic wrap.

It use, allow to sit for approximately 1 hour to bring to room temperature before stirring until smooth.

General Cake and Frosting Tips

Cooking spray should not be used on cake pans.
As the cake bakes, it must cling to the sides of the pan.
This permits the cake to rise higher and have a smoother crust as a result of this.
Recipes for trans-fat-free frosting that are easy to make.

Make sure to use 1 tablespoon meringue powder per 1 cup shortening when preparing frosting with trans-fat-free shortening so that the frosting is firm enough to spread.
It is not possible to make the frosting firmer by omitting the meringue power and simply increasing the amount of powdered sugar used.

Can you put frosting between cake layers?

The second tip is to measure out the frosting for each layer so that you have an even coating of icing between the layers of your cake.
Using the angled spatula, spread the icing over the top of the cake layer.
You want an equal layer of frosting on the cake, with any extra icing being pushed to the corners.
This is a crumb coat that will hold all of the loose crumbs from your soft cake in place until it is baked.

Should I refrigerate cake before frosting?

Before You Begin, Consider the Following: Spreading icing onto heated cake layers is a recipe for messy catastrophe, and this is no exception. Refrigerate your cake layers for at least 2 hours, if not overnight, before assembling. Assuming you’ve prepared your frosting ahead of time, make sure it’s at room temperature before you begin.

How do you layer a cake without breaking it?

Place the top layer of your cake in the freezer before assembling it; this will assist to guarantee that the layer is sturdy and doesn’t break during assembly. Use a spatula to carefully move the top layer of the cake onto the bottom layer if you are short on time.

Why does my cake crumble when I frost it?

Just the Right Amount of Frosting A nice frosting is neither too thin nor too thick in consistency. It’s just what I wanted. If the batter is too thin, it will run off the cake. If the frosting is too thick, it will pull the cake, ripping it and leaving crumbs on the surface of the cake.

How do you frost a 2 layer round cake?

Place the layer on the plate so that the rounded side is facing up. Spread approximately a third to a half cup frosting over the top of the initial layer, stopping about a quarter inch from the border. Place the second cake layer on top of the frosted first layer, rounded side up. Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.

What can I put between cake layers?

Between the Layers Sugar Syrup: This is used to moisten the cake layers between each layer.
Jams and jellies: These are also excellent when combined with other fillings such as buttercream or ganache to create a more complex flavor.
Custards: These include fruit curds, such as lemon or orange curd, as well as pastry cream, which is a custard that has been thickened with flour or cornstarch to make it more substantial.

How much frosting do you put between cake layers?

To make three 8- or 9-inch circular layers, we recommend using a total of 5 cups of frosting; to make two layers, we recommend using 4 cups. Here’s how to divide and conquer. Between each layer, spread 3/4 cup of icing on top. 1 1/2 cups should be placed on top of the cake.

What do you put on cake before icing?

Simple syrup is a hidden weapon in the kitchen of a baker. My favorite ways to use it are on cakes, cupcakes, cookies (on rare occasions), and even in my cocktail recipes! The recipe for simple syrup is straightforward and may be customized in a plethora of ways. Aside from that, I have a Chocolate Simple Syrup that is very good on chocolate cake and red velvet cake.

When should I frost my cake?

Don’t frost a cake that is still warm. However, patience is required in order to avoid a coating of runny, unattractive icing. It is critical, according to the baking professionals in our test kitchen, to allow the cake to cool fully before icing it. Much better, you may let the cake sit in the refrigerator for a few hours to make the procedure even simpler and quicker.

How do you frost a cake for beginners?

Begin with the top of the cake, spreading the frosting all the way to the edge of the layer. Repeat with the remaining layers. Then frost the sides of the cake. If you’re frosting the cake on a turntable, make sure to rotate it as you go to get a uniform coating. When you’re finished, remove the parchment paper strips and take a moment to appreciate your beautifully cleaned plate.

How do you layer a cake for frosting?

Place the layer on the plate so that the rounded side is facing up. Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border. Place the second cake layer on top of the frosted first layer, rounded side up. Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.

How much icing do I need for a 3 layer cake?

All that is required is a little forethought. To make three 8- or 9-inch circular layers, we recommend using a total of 5 cups of frosting; to make two layers, we recommend using 4 cups. Here’s how to divide and conquer. Between each layer, spread 3/4 cup of icing on top.

Should I refrigerate a cake before frosting it?

How early can you frost a cake?

Make the icing 1 to 3 days before the cake is due and store it in the refrigerator. Refrigerate after storing in an airtight container for several days. Alternatively, frosting may be stored in the freezer for up to three months.

What do you put between cake layers?

Filling a Cake: Adding filling between layers of cake helps to keep the layers together while also adding flavor and height to the cake. A decorating bag filled with icing and fitted with tip 12 should be used to pipe an outline just inside the outer edge of each layer of the cake. A dam will be formed, preventing the infill from leaking out into the surrounding area.

What size pans for a 3 layer cake?

How to Make a Filling for a Cake: Adding filling between layers of cake helps to keep the layers together while also providing taste and height to the cake.
A decorating bag filled with icing and equipped with tip 12 should be used to pipe an outline around the outside edge of the layer slightly within the outer edge of the cake layer.
A dam will be formed, preventing the filling from leaking out into the surrounding environment.

What size cake does 250g icing cover?

A cake board measures 18cm (7in) x 15cm (6in) and weighs 250g (9oz) Dimensions: 20cm (8in) x 18cm (7in) x 300g (101.12oz).

How thick should frosting be on a cake?

It is all about the proportions of cake to frosting/filling, the varying levels of sweetness, and a variety of textural combinations. Whenever a cake is filled with buttercream, the filling should be half the height of the cake layers (for example, if the cake layers are one inch tall, the buttercream between the layers should be half an inch thick.)

Should I freeze cake layers before frosting?

One piece of advice for success.
Don’t Freeze a Decorated Cake: To provide the finest possible flavor and texture, assemble and decorate the cake as near to serving time as you possibly can.
As a result, I recommend simply freezing the cake or cake layers themselves.
You may make the frosting ahead of time and store it in the refrigerator for up to 1 day, but fresh frosting is always the best.

The 25th of August, 2019.

Is it easier to frost a cold cake?

It is considerably simpler to frost a cake that has been allowed to cool and ″set.″ Wait until you’re ready to fill and ice the cake before removing the parchment paper that separates the layers. Make sure that the crumb-coat frosting is sufficiently soft so that it can be spread easily on the cookies. You will also be less likely to tear the cake if you use a light crumb-coat icing.

Why your icing is full of crumbs?

Make certain that your frosting has the proper consistency! It goes without saying that you don’t want it to be too loose because it might cause the cake to slip off the cake and/or the layers to shift about. However, frosting that is overly thick might cause a cake to crumble and a slew of unneeded crumbs to be produced. 3.

Do you refrigerate a cake after icing it?

But first and foremost, do I need to refrigerate the cake? The vast majority of the time, the response is ″no.″ Even when iced or not, and whether cut or uncut, the majority of cakes hold up very well at room temperature for several days. In the case of frosted cakes, let the cake exposed for 15 minutes to allow the frosting to solidify before wrapping it in plastic.

Can I make a cake 3 days in advance?

Uniced: If you aren’t planning on icing your cake until the day of, you may bake your cake at least 2-3 days ahead of time. If you are planning on icing your cake the day of, make it the day before to preserve it fresh. Refrigerated: Your cakes will survive longer in the refrigerator, but you won’t want to keep them for more than 3 days if you’re serving them at a party.

Discover the secret to a picture-perfect, crumb-free sheen.

Frosting a layer cake might be frightening, but with a little patience and a few pointers on technique, you will be able to frost like a professional in no time. TIP To ensure success, wait until the cake has completely cooled to room temperature — usually 4 hours or more after baking — before applying the frosting.

get the Food.com app.

You may watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV device, among others. Read on to find out more

1 Level the Cake Layers

When you bake a cake, it is common for the layers to be uneven; however, leveling eliminates this problem. Using a bread knife or other serrated knife, softly slice over the top of any high points on each layer to create a layered effect.

2 Prep Your Cake Stand

Prepare your cake by first cutting a ring of cardboard to suit the size of the cake.
Layout the cake stand so that the cardboard is in the center.
This will make it easier to flip the cake as you are decorating it.
In the meantime, apply a couple of teaspoons of your own frosting in a thin layer on the cardboard.

One cake layer should be placed on top of it, with the icing serving as an anchor.
Second, arrange four sheets of parchment or wax paper around the cake on the plate, tucking the ends just just beneath the borders of the paper.
This will prevent your serving dish from being soiled.
TIP Using an offset icing spatula is the most effective tool for frosting a cake or cupcake.
It provides you with the greatest amount of control while you are working.

If you don’t have an icing spatula, a butter knife or an icing spatula will suffice.

3 Frost Between the Cake Layers

Begin by pouring approximately 3/4 cup of frosting in the middle of the base layer and using a spatula to gently push the icing toward the cake edges. Make sure to keep the frosting level so that when you cut into the cake, you get a nice even layer of icing.

4 Add Layers

Place the next cake layer on top of the icing, matching the sides of the previous cake layer as you go.
Gently push the cake layer into position with your fingers.
Make a three-layer cake by spreading the frosting on the second layer and then putting it on top of the third cake layer to complete the cake construction.
Once the inside layers of frosting have been completed, it’s time to start to work on the outside layers.

5 Create a Crumb Coat

When icing a layer cake, the first guideline to follow is to apply a crumb coat.
Using a crumb coat, you may prevent crumbs from damaging the final appearance of your cake by sealing them in with a thin coating of icing.
Using your spatula, evenly spread a little quantity of frosting on the top of the cake to achieve this effect.
Then, using the tip of the spatula, carefully apply about 2 tablespoons of frosting over the edge of the cake, working your way around the whole surface.

TIP After the crumb coat has been applied, place the cake in the refrigerator for 10 minutes to allow the frosting to set.
Using this method, you can avoid crumbs getting into your final frosting coating.

6 Frost Over the Crumb Coat

After that, spread a generous amount of icing over the crumb coat. Begin by putting approximately 3/4 cup of frosting in the center of the cake and spreading it outward. Apply little pressure to the frosting around the cake edges, attempting to ensure that the frosting layer is level. Make careful to ice the sides of the cake as evenly as possible.

7 Create a Shiny Seal

The bottom of the spatula should be gliding over the top of the frosting in order to produce a smooth surface.
Dip your spatula in warm water and brush off any excess water before continuing.
When the spatula begins to adhere to the frosting, gently dip it back into the warm water and smooth it out again until the frosting is smooth.
Continue dipping and gliding until the whole surface of the cake is smooth and even in appearance.

TIP If a perfectly smooth cake isn’t your style, swirl the icing with the back of a spoon to give it a more interesting look.
Concerning My Kitchen Is My Playground In 2011, Tracey started the famous blog The Kitchen is My Playground, which has gained a large following since its launch.
Ultimately, she wants to share recipes with other home chefs who are interested in preparing great (and sometimes daring) meals for their family and friends.
Connect with her on social media platforms such as Pinterest, Facebook, Twitter, and Google+.

How To Frost A Layer Cake (Step By Step Photos!)

It is possible that this content contains affiliate links.
For further information, please see my disclosure policy in its entirety.
This is a step-by-step lesson on how to frost a layer cake, as taught in Baking 101.
I will demonstrate the proper materials and procedures to use in order to create a beautifully frosted layer cake to be presented to family and friends.

Permit me to begin this essay by emphasizing that icing layer cakes to a professional level requires time and experience.
And a great deal of patience!
So don’t be concerned if your first cake doesn’t appear like it should be displayed in a bakery window just yet.
You’ll get better, believe me!
I am not a pastry chef by training (oh, how I wish I were!) and it has taken me many, many cakes to be able to frost a layer cake without becoming annoyed with the process.

I attended as many in-person sessions as I could, and then I simply continued practicing and improving!
Never fear, none of those delicious pastries went to waste!
But I’m hoping that if you’re a newbie in the world of cake decorating, this post will be really beneficial to you.

Cake Decorating Tools

First and foremost, let’s get the necessary tools! You are only as good as the instruments you use. The following are the icing tools that I recommend for layer cakes: The use of a rotating cake stand is optional, but it will make the process significantly simpler. Furthermore, if you’re serious about cake design, it’s a wise purchase.
Large Angled Spatula — I use this to frost the final layer of icing on the cupcakes. I like that it’s huge, and I enjoy that I can flip it sideways while I’m frosting the edges.
Using a pastry scraper to level down the sides of icing and scrape off extra buttercream is one of my favorite things to do.
Serrated Knife – To assist in leveling the cake if it is required. But we’ll get into the specifics of leveling your cake later.
Using Wilton Cake Strips, I’m able to consistently produce flat cake layers by wrapping them around my cake pans.
If you’re transporting the cake or presenting it to someone, a cake cardboard circle under your initial layer that fits your cake is a good idea
otherwise, you can use a cake plate.
For icing my cakes, I use big disposable piping bags that I keep in my freezer at all times. I find that the reusable piping bags are difficult to clean after use, so I get the large 18-inch ones so that I don’t have to replace them as frequently.
Round piping tip – I’ve begun using this tip to apply a uniform coating of frosting to my layers rather than slapping on random amounts of frosting
cake icing tip – I also own and use this tip, but it’s rather large and difficult to find a bag that would accommodate it. I have a very large reusable bag just for this purpose. Instead of using an angled spatula to apply the final layer of buttercream, you can use this instead.
After spreading the final layer of buttercream, I use a small spatula to fill in any gaps and holes that have occurred.
Cake Transfer – If you don’t already possess a cake board and you want to shift your finished cake from your spinning cake stand to a fancier stand for presentation purposes or into a container for storage purposes then you’ll love this basically gigantic spatula for the job. It’s something I’ve used several times.

Start With Flat Cake Layers

First and foremost, we want to make certain that our cake layers are FLAT before we begin icing them.You will never be able to get the stunning flat cake appearance using dome cake layers since they do not seem as professional.I prefer to wrap Wilton cake strips around my cake pans to aid in the creation of perfectly level layers of cake.You may read the rest of my post on How To Bake Flat Cake Layers for more information.

Instead of using these strips, if you like flat layers, you may use a serrated knife to clip the tops of the layers off using a serrated knife.Initially, I merely use a sawing motion back and forth with the knife in about an inch of the cake, turning it as I go, then gradually moving the knife inwards until the cake is completely covered.If you plan on torting the layers (i.e., cutting them in half), do it immediately, before you begin icing the cake.

This cake cutter is another another useful tool for doing this task.

Use A Good Frosting

I usually recommend making a well whipped, stiff buttercream icing for your cakes.My vanilla buttercream frosting is one of my favorite things to use.It may be necessary to cool your frosting for a short period of time in the refrigerator if it is too soft for the cake.However, you do not want it to be too chilly since it has to be able to spread readily.

If the temperature is too low, your cake may crumble and become a sloppy mess!I’ve found that making three batches of buttercream ensures that I have enough to fill in between the layers, frost the final coat, and pipe on a decorative border.If you don’t use up all of the buttercream, you may preserve it in an airtight container.

If your buttercream has too many air bubbles as you’re putting it, put it back in the bowl and whisk it around a little to knock some of the extra bubbles out of it before spreading it.

Here are some more great buttercream recipes to try:

Cream Cheese Frosting Recipe
Mint Buttercream
Coconut Buttercream
Peanut Butter Cream
Brown Sugar Cinnamon Buttercream
Mixed Berry Buttercream
Strawberry Buttercream Frosting
Brown Sugar Buttercream
Easy Chocolate Buttercream Frosting
Easy Caramel Buttercream Frosting
Swiss Meringue Buttercream
Italian Meringue Buttercream
Swiss Meringue Buttercream
Italian Meringue Buttercream
Swiss Meringue Buttercream
Italian Meringue Buttercream
Swiss Meringue Butter

Stacking The Layers And Filling

1. Put A Little Frosting On To Your Cake Board

It’s my preference to use a small amount of icing as ″glue″ to keep my cakes attached to their cake boards.I add a little bit of frosting in the center of the cake board and then set my cake layer on top of it.You won’t need much at all.Advice from the pros: If you have trimmed your cake layers, I recommend placing the trimmed side down to cover up the crumb side and leaving the smooth side facing up.

In the absence of a rotating cake stand, you can simply place the cake serving plate straight on top of the stand.This dab of frosting, on the other hand, will prevent the bottom layer from shifting.

2. Fill First Layer

Addng A Soft Filling – Make A Dam!

If you are filling your layers with something other than icing (such as the lemon curd seen below), I recommend creating a ″dam″ around the outside of the cake to act as a barrier to keep the filling within and prevent it from seeping out the edges.If you’re making a multi-layered cake, you’ll also want to make sure that you use the same quantity of frosting between each layer.You can either measure it out or pipe it on using a piping bag and tip, which is what I prefer.It is my goal to have a frosting/filling that is approximately half the thickness of the layers.

Make sure you use enough frosting so that when you attempt to spread it around, it doesn’t rip the cake below apart.Pro tip: Pipe the frosting approximately 1/4 inch inch from the edge of the cake so that when the top layer is applied, the frosting has some room to migrate to the edge of it.

3. Repeat With Remaining Layers

Following the addition of filling/frosting to the first layer, arrange the second layer on top of the first. Keep in mind that the following layer should be placed upside down. Using your fingers, gently press down on the cake in the middle to make it flat on top, and the buttercream will be pushed out to the edges. If this is a middle layer, you may want to add extra filling or icing.

Crumb Coat!

Okay, first and foremost, let’s define what a crumb coat actually is.I apply a very thin layer of frosting on the top of the cake.This is referred to as the ″crumb coat.″ Then place the cake in the refrigerator for 30 minutes to help seal in the crumbs.This is something I’ve done the night before as well.

After the 30 minutes are up, I gently wrap the cake in plastic wrap and place it in the refrigerator until the next day, when I will finish icing it completely.This method of applying a thin coating of frosting and then refrigerating it helps to ″seal in the crumbs″ so that your final layer of frosting is completely free of crumbs and appears extremely nice.

1. Pipe Or Use An Angled Spatula and Frost Cake Top And Sides

Crumb coat can be applied using a piping bag and tip or with a spatula, depending on your preferred method. I prefer to use the same piping bag and tip for the second time to ensure that the same quantity of frosting is applied to the whole cake. I use a huge round tip for this (or you can use the large cake icer tip).

2. Scrape off the excess frosting

I use a pastry scraper (or an offset spatula) to scrape the icing off the cake, leaving a ″naked cake″ in its place. As long as there aren’t any crumbs in the icing, I’ll keep it. However, if there are any crumbs, I will trash them (or save them to eat with my cake leftovers from leveling my cakes). After all, why let anything go to waste?)

3. Refrigerate The Cake

If you want to make a thin layer of icing on top of the cake, put it in the refrigerator for at least 30 minutes.30 minutes is generally enough for me (and I’ll occasionally do this stage overnight – just cover it with plastic wrap so that it just faintly touches the frosting; it’s good if it’s going to be refrigerated).In this state, the cake is completely bare, and you may call it finished!Consider the case when we want to continue…

Of course, you may also use a spatula to apply the crumb coat.Concentrate on applying a small layer of frosting once again.Using your spatula, start by doling some on top of the cake and rubbing the icing back and forth.

After I’ve spread the frosting over the cake, I use a spatula to scrape off any excess by holding it at a 45-degree angle.
I go through the same procedure with the sides as well.

Final Layer Of Buttercream

The final layer of buttercream should be applied after the cake has been crumb coated. Depending on your level of perfectionist tendencies, this phase may take some time. However, now that it has been crumb coated, it should run much more smoothly (yes pun intended).

1. Apply Layer Of Buttercream On Top

A generous dollop of buttercream is applied to the middle of my cake using an angled spatula to begin the process.Make sure to use a generous amount of frosting at the beginning of the process so that it may be easily spread out over the cake.Starting in the center of the cake, use your spatula back and forth to push frosting to the edges of the cake.When the frosting reaches the edge of the cake, I turn my spatula upright and use it to push the icing onto the edges of the cake as well.

2. Frost The Sides

With my angled spatula, I begin spreading frosting to the edges of the cake once I have finished icing the top.Make sure to use a generous amount of icing when you’re doing this again.I turn my cake stand over and proceed to apply frosting to the sides in a uniform layer, being sure to cover all of the crumb coat with enough icing.I use a back and forth motion with my spatula to spread the icing out once more to make it even.

My frosting results in a lip of frosting that is higher than the cake on the edges when I frost the sides of my cakes.To remove the lip from the cake, I simply run my spatula across the top of the cake in a horizontal motion across the top of the cake.

3. Smooth The Sides

After the cake has been coated, I prefer to use my pastry scraper to make a 45-degree angle against the cake while holding it upright in my hand.Then, as I smooth out my cake, I flip my cake stand so that it goes down the borders of my cake as well.However, you might smooth it out using an offset angled spatula that has been flipped upright and held perpendicular to the cake.Take care not to scrape away all of the frosting you’ve just applied while you’re doing this!

4. Smooth The Top

In order to cover the top of the cake in motion, I switch to my broad angled spatula and run it over the top of the cake in a circular motion.As I’m doing this, I lower myself to eye level.Starting at the perimeter, I move the spatula across the top of the cake and towards the middle, continuing in a circle until the cake is finished.After that, I use the spatula to go across the top of the cake to remove any icing that has accumulated there.

5. Fill In The Gaps

Once it appears to be quite smooth, I search for any holes that need to be patched. With a smaller spatula, I fill any holes in the icing that have appeared and then smooth them out with my scraper to finish the project.

How To Get The Frosting Smooth

Now that the cake is essentially smooth, I like to give it one last finishing touch by smoothing it out one more time with a cake smoother. I’ve seen and tried a variety of techniques for making buttercream that is really smooth. First and foremost, the best method to ensure that your frosting is smooth and professional in appearance is to:

Don’t forget to apply the crumb coat!
Make use of the appropriate tools
Take the time to fill in the gaps and fill in the holes
Avoid using a frosting that has a lot of air holes in it.

Don’t be concerned if you’ve done all of these things and your cake isn’t basically smooth but not quite smooth yet; it’s perfectly normal.My preferred way is to use a glass of hot water as a vessel.Make a very hot glass of water (make sure it’s a large glass!) and put my spatula into it, brush it off with a paper towel, and then run it gently across the top of the cake to smooth down the top of the cake a little more.I move the spatula over the cake while holding it at a 45-degree angle to the surface.

Pro tip: If frosting gets on the knife, wipe it off with a damp cloth and then dip it back into the hot water to wipe it off again.Continue to repeat this as you work your way around the cake.

Finish Decorating!

You can now finish decorating the cake if you want to do so. If you choose, you may decorate with sprinkles and a gorgeous buttercream border on top and at the bottom of the cake. I prefer to use huge star tips to create a beautiful border around my projects. You can always use your embellishments to disguise a cake that isn’t quite flawless!

Cake Recipes To Try

Orange Creamsicle Cake, Guinness Cake, Coconut Cake, Hummingbird Cake, and How To Make A Checkerboard Cake are some of the desserts you may make.

How To Frost a Cake

Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques. Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques.

What You Need

Follow These Steps

Place a dollop of frosting on the cake stand and set it aside. Prepare the cake stand by spreading a couple of teaspoons of frosting on it before putting down the first cake layer. This will prevent the cake from rolling around on the plate. If you don’t have a cake stand, you may use a large, wide-bottomed mixing bowl turned upside down and a plate placed on top of it as a substitute. When the cake is raised and closer to the viewer’s eye level, frosting is easier to apply.
Stack the first cake layer on top of the cake stand.
Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
To make your cake layers more flat, turn them upside down and cool them that way. This will make the finished cake much more attractive and easier to construct.
Place a couple pieces of parchment paper under your cake to prevent it from sticking.
Make use of overlapping strips of parchment paper to tuck under the border of the cake
this will assist to keep your stand clean while you are frosting.
Begin with 1 to 112 cups of whipped cream frosting.
A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
Spread the frosting to the edge of your cake, but not all the way around.
Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you. The icing that hangs over the sides of the cake will assist you in frosting the sides.
Place the second layer on top of the first, top-side-down.
Place the second cake layer on top of the first and gently press down to ensure that it adheres. Take a step back and make sure it’s level and centered before continuing.
For the second layer, use between 1 and 112 cups of frosting.
Place a large dollop of frosting in the center of the cake and spread it out to the edges with the offset spatula. If you end up with crumbs in your frosting, simply scrape the dirty frosting off your spatula and place it in a different bowl. When you first start to frost, be liberal with your application. Even if you end up with too much frosting, you can always scrape some off, but if you start with too little, you run the danger of drawing crumbs from the cake into the frosting.
Sections of the sidewalls should have frost.
Consider dividing the cake into quarters and tackling each quarter one at a time, rotating the cake stand as you work. Attempt to coat the cake with icing as soon as possible
Smooth out the frosting or use it to make any design you choose.
After the cake has been frosted, you may go back and decorate it. Smooth down the icing, or add swirls or other textures to make it more interesting. Remove any extra icing from the cake. With care, peel away the pieces of parchment paper to reveal your perfectly frosted cake.

How much icing do you need to cover a cake?

Discover how much icing you’ll need to cover your cake or cake board with this useful chart, which also includes helpful top suggestions for coating your cake!

Top Tips

To avoid cracking or tearing the sugarpaste, make sure it is soft and flexible before using it.
Prepare a cornflour-dusted surface for rolling out the dough. Make use of 5mm (1/4in) spacers to assist you in rolling out your sugarpaste to a consistent thickness.
In order to avoid fingerprint traces or rips on your sugarpaste, raise it with your rolling pin.
Once you’ve placed the sugarpaste on your cake, use spacers to level it out.
Allow for a’setting’ to take place overnight before decorating

Cake covering guide

Using an icing thickness of 5mm (1/4in) and a cake that is 8-9cm (3-312in) deep, the chart below may be used to estimate the size of your cake. This is only a suggestion, and you may discover that you require somewhat more or less depending on the size of the cake you are baking. After the adverts have ended, the content resumes.

Covering a cake:

Round/square: 15cm (6in) / 14cm (5in) – 500g (1lb 1oz)
18cm (7in) / 14cm (5in) – 500g (1lb 1oz)
18cm (7in) / 14cm (5in) – 500g (1lb 1oz)
(6in) – 700g (1lb 6oz)
20cm (8in) / 18cm (7in) – 800g (1lb 7oz)
23cm (9in) / 25cm (9in) – 800g (1lb 7oz)
23cm (9in) / 25cm (9in) (10in) • 1 kilogram (2lb 2oz)
25cm (10in) / 27cm (11in)
1.3 kg (2lb 9oz)
27cm (11in) / 30cm (11in) (12in) – 1.55kg (3lb 3oz)
30cm (12in) / 33cm (13in) – 2kg (4lb 4oz)
30cm (12in) / 33cm (13in) – 2kg (4lb 4oz)

Covering a cake board:

Round/square: 15cm (6in) / 14cm (5in) – 100g (312oz)
18cm (7in) / 15cm (6in) – 250g (9oz)
20cm (8in) / 15cm (6in) – 250g (9oz)
20cm (8in) / 15cm (6in) – 250g (9oz)
20cm (8in) / 15cm (6in) – 250g (9o (7in) 312oz)
23cm (9in) / 25cm (10in) – 450g (1lb)
25cm (10in) / 27cm (11in) – 500g (1lb 1oz)
27cm (11in) / 30cm (12in) – 650g (1lb 4oz)
30cm (12in) / 33cm (13in) – 700g (1lb 6oz)
30cm (12in)

How to cover a cake board

A cake board should be treated as an extension of your cake and should be used as such, yet it is frequently and easily forgotten about.With cake boards, you can easily add a message, carry on the design, or create a whole other design altogether!Decorating a cake board does not have to be an expensive endeavor.You may use any leftover sugarpaste from decorating your cake, or you can purchase a tiny package of sugarpaste from a shop to complete this project.

To cover a cake board in sugarpaste:

Roll out the icing to a thickness of 5mm (1/4in) on a cornflour-dusted surface, rotating the sugarpaste as you go to ensure a uniform shape and to prevent it from sticking together
Use a little mist of water to softly wet your drum, a moist piece of kitchen roll, or piping gel to paint your drum
Then, using your rolling pin, gently remove the sugarpaste and place it on your cutting board, stabilizing it with your hand and trimming off any excess with a sharp knife as necessary. Allow for optimum results to be achieved by allowing it to set overnight.

How to fix cracked sugarpaste

If your sugarpaste has begun to crack or rip, don’t be concerned; we can repair it quickly!Gently press the sugarpaste back together with your hands or a smoother, then work in circular motions with your palm or smoother until the fissures are less noticeable and eventually disappear.This must be done while the sugarpaste is still soft, but it must be done with care and gentleness.If you have a little rip in your sugarpaste, first try to gently pull the two pieces of sugarpaste back together by gently pressing on each side of the tear.

Once you’ve reattached the two pieces of sugarpaste, smooth them gently in circular motions to decrease the crack, following the instructions in the previous section.If there is a visible line where you have rejoined it back together, you may easily conceal it with a well-placed embellishment or accent.Please don’t be alarmed if none of the ways listed above work, or if you have a full-blown hole in your sugarpaste.

To repair it, roll out a piece of the same color sugarpaste and cut out a shape that mimics the hole in the cake.
With your hands and/or the use of a smoother, gradually smooth this into the gap until it is completely sealed.
There may be a faint line visible after the cake has been patched, but as with other cake decorating challenges, a correctly placed decoration will cure the problem!

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

Create a barrier around the border of the cake layer using piping gel.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.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.

How many standard cake boxes will i need if i’m baking 3 or 4 9 inch round cakes?

If you live in the United States, a regular box of cake mix will provide two circular layers of cake.As a result, two boxes will be required to create four levels.I believe the same holds true outside of the United States; simply read the box.If this is one of your first few attempts at baking a cake, I recommend three layers.

Bake the two boxes (4 rounds), then take the best three of the four rounds out of the oven and put them on a baking sheet.Posted on April 22, 2016, 20:02 EST PaulbPaulb2,6621 gold badge has been awarded to you.16 silver badges and 19 bronze badges were awarded.

One normal box of cake mix (about 15-19 oz) will provide two 9-inch tiers of cake when baked as directed.
They’ll be on the thin side, to begin with.
Whichever cake mix you choose should specify the number of tiers and the size of the layers it will produce in advance.
Posted on April 22, 2016, 2:40 p.m.
Debbie M.
is a writer and editor based in New York City.

Debbie M.
has earned 5,0656 gold badges.
There are 24 silver badges and 44 bronze badges.
One carton with one additional egg worked well in a 9 1/2-inch pan for one pan of brownies.

Get 4 or 5 to be safe, because it’s preferable that you don’t have to go back to the store.replied at 02:00 on April 17, 2021

How to make Tall cakes or Extended Height Cakes

Tall cakes, often known as extended height cakes, have been popular in recent years.They have the capacity to create the overall design of the cake tall, lean, and exquisite by using a variety of different techniques.Making these cakes is not a tough process.Despite this, there are a few safety considerations that should be taken, such as using cake boards, doweling, and stacking.

In addition, I discuss the distinctions between tall, extended height cakes, and double barrel cakes in this piece.

What is the difference between tall and double barrel cakes?

A tall cake is typically nothing more than a cake whose height has been increased. Typically, this is accomplished by adding another layer. Instead of a two-layer cake, you now have a three-layer cake to serve your friends and family. A double barrel cake, on the other hand, is a stack of two or three cakes placed one on top of the other. It may grow to reach between 8 and 10 inches in height. So, to put it simply, a tall cake is a cake with an extended height, and a double barrel is a cake with an extended layer height. As an illustration, consider the cake shown below: The top layer is a conventional cake, measuring 4 inches in height
the middle tier is a double barrel cake, measuring approximately 10 inches in height
and the bottom tier is a tall cake, measuring approximately 6 inches in height.

Standard cakes

A typical cake consists of two layers of cake, with a cake board placed underneath each layer
the layers can be either 2 inches or 3 inches tall, thus there can be two layers, resulting in a cake that is 4 to 6 inches tall. As long as they are placed on a sturdy cake circle or board, they will not require any further support.

A typical cake consists of two layers of cake, with a cake board placed underneath; the layers might be 2 inches or 3 inches tall, with a total of two layers resulting in a cake that is 4 to 6 inches tall. Because they are on a nice cake circle or board, they do not require any further support.

Tall cakes

Tall cakes are my favorite type of cake in general. And, while the majority of my cake orders are for standard 4-inch cakes, I often deliver 5- or 6-inch layer cakes. Despite this, large cakes are far more visually appealing! Isn’t that correct? Take a look at my recent white blossom wedding cake (the photo below). All of these cakes are four-inch layer cakes. Simply close your eyes and visualize this exact cake with six-inch layers for one brief moment: Can you image how much more of a wow impact this cake would have if it were an additional 6 inches tall? Right? There are three layers of cake, each of which is 2 inches in height, and it is a 6-inch cake.
You may usually arrange the three layers on a single cake board or circular, as illustrated in the image below.
It is not necessary to place a support dowel within a 6 or 7-inch cake in this situation. They may still support their weight as long as they are supported by a sturdy cake board beneath them. One who does not bend
one who is rigid.

This African safari wedding cake is a fantastic example of the difference between a normal height cake and a tall or extended height cake. These are the typical top two layers – 2 x 2 layers with three fillings = 5-inch tall
and the bottom two layers are also conventional.
This is in contrast to the bottom tier which has three 2-inch cakes with two layers of fillings, which is 6 inches tall (nearly 7-inch tall cake).

Double-barrel cakes

This is a 6-inch tall cake with three layers, as was the case previously.
However, if you decide to divide each layer into many layers, you will need to dowel and sandwich another cake round in between each one. Why?
The bottom cake layers will not bow under the weight of the upper cake layers as a result of this
the more layers you add, the weaker your structure will become. As a result, the more assistance you require
Additionally, more layers imply more mobility. As a result, even a central dowel is often required to ensure that the layers are placed uniformly.

Consider this to be one cake within your double-barrel cake – can you envision stacking four additional layers on top of that without any support? It wouldn’t hold up under the weight and would start to move around with the icing.

Servings sizes

Tall Cake – Well, it’s only one more layer, so it’s really only making your cake a little bit higher. As a result, each serving is a taller piece of cake rather than a greater number of serves. Of instance, if it was a family gathering, you could offer half a slice of cake. However, in general, you would like to serve your visitors a decent slice of cake that is cut from top to bottom from start to finish. It has a more pleasant visual appearance. As a result, it does not result in any additional servings. However, it does add icing to the cake in terms of finances. As a result, I charge different costs for my tall cakes as opposed to my ordinary cakes.
In the event of a double barrel, the answer is yes! It’s two whole cakes sandwiched together with a cake board in the middle, so it can be cut in half and served as two cakes. So you have additional portions, and you price it as if it were two cakes combined into one large double barrel cake.

Tip Thursday – tall or extended height cake

I attempted to develop a small diagram to aid you in your understanding.My next post will cover double-barrel cakes, which you can read about here.I hope you find it to be of assistance as well.You may save this Tip Thursday post, as well as my previous Tip Thursday entries, to your Pinterest board.

PIN THIS RECIPE TO YOUR PINTEREST BOARD FOR LATER.HAVE YOU TRYED MY RECIPE?Please send it to me so that I may see it.

Send me a photo of your work by posting it here, below my image on this board, and I’ll post it on this board.
On Pinterest, you’ll also discover a collection of my tutorials and recipes that I’ve created.

How-To Frost a Layered Cake

04.03.18 The steps of icing a layer cake are illustrated in this step-by-step guide.I guide you through the fundamentals of icing a tiered cake and present you with the materials you’ll need to get started.Hello there, buddies!How-To articles are one item that you’ve requested more of in the past.

Posts that offer some baking and culinary skills for beginners are available on this page.In this category, I’d like to share with you a few simple skills that can help you feel more competent in the kitchen.I believe in following your instincts and being creative in the kitchen, but I also believe that learning some fundamental methods will make you feel more at ease in the kitchen.

Starting with today’s tutorial on how to decorate a layer cake, I’ll be sharing some fundamental baking methods with you over the following several months.
The thought of icing a layer cake used to frighten me, but after breaking it down into steps, I found it was not quite as tough as it seems.
Step-by-step instructions on how I frost a layer cake will be given to you.
A few simple tools, some patience, and a little experience, and you’ll be creating stunning stacked cakes in no time.
I should preface this by stating that I am not a skilled baker or pastry chef in the traditional sense.
Nothing about baking and cooking is as daunting as it appears to be, and I’m happy to share my knowledge with you to demonstrate that there is nothing to be afraid of in the baking and culinary industry.

All you need is a desire to learn and a willingness to work hard.
Let’s get this party started.
What is the best way to make a gorgeous frosted tiered cake?
First and foremost, you’ll need to assemble your cake decorating supplies.

Here are the essentials that I use on a daily basis and believe are essential for every home baker.(This article contains affiliate links.)

Tools you will need:

A spinning cake decorating stand is the most expensive piece of equipment, but it is well worth it. I’ve been using this stand for more than four years.
Angled spatula – this will assist you in spreading your frosting and smoothing it as well
Cake leveler – to ensure that tiered cakes are evenly distributed. a tool for removing the domed tops off your cooked cakes
Cake transfer plate — allows the simple transfer of sliced cakes from one dish to another.
Cake Knife – used for spreading icing over the edge of a frosted cake

Materials needed:

2 circular cooked cakes (8 to 9 inches in diameter)
1. 1 frosting recipe of your choosing
2.
A filling of your choosing for the cake is optional.
Optional: sprinkling of sugar. all of the garnishes

For this demonstration, I’m using my favorite chocolate cake recipe to make a two-layer 8-inch round cake with a chocolate glaze. I also used this amazing whipped vanilla bean icing that I found on Pinterest.

Tip1: Having a whipped and stiff buttercream is necessary for a smooth finish. It also ensures your piping decorations will hold.

To begin, you will need to make certain that your cakes are flat.If your cakes have risen while baking, use a serrated knife or a cake leveler tool to level the tops of the cakes.If, on the other hand, your cakes have caved in (as seen in the video below), you do not need to level the cake.You may use icing to fill in the gaps between the teeth.

(Did I mention that I am not a stickler for details?) Placing the first cake on a cake board or a cake plate with a cake lifter will make it easier to transport.Using an angled spatula, spread about 1/2 cup frosting on top of the cake.

Tip2: measure out your frosting for each layer so you have even frosting between cake layers.

Using the angled spatula, spread the icing over the top of the cake layer.You want an equal layer of frosting on the cake, with any extra icing being pushed to the corners.Please see the section below.Place the second layer of cake on top of the first layer of cake and bake for another 15 minutes.

Repeat the process until you reach the last cake layer, making sure to apply equal amounts of frosting on each layer.If this is your last layer, place the final cake on top of the previous layer, with the flat bottom of the cake on top (see below).Finish by sprinkling about 1/2 cup frosting on top of the last layer.

Smooth out the frosting on top of the cake in an equal layer, pushin