Layer Cake Icing Technique Bake two cake layers of the same size. Turn one cake onto a platter. Use a long serrated knife to trim off the rounded top of the cake. Cover the cake layer with filling. Place the second layer of the cake on top of the first. Ice the cake with a crumb coat. Ice the cake with a final layer of icing. Finished.
What is the best way to ice a cake?
Starting with the top of the cake, use an Angled Spatula to place a dollop of thin consistency icing, just enough to spread and cover the top of the cake. Crumb coat should be thin enough to see the cake underneath. Add a dollop of icing to the side of the cake. Use a back-and-forth motion to spread the icing.
Can you use ready to roll icing for Modelling?
For basic modelling it’s great to use Ready to Roll Icing as it’s easy to shape, but if you want something that will set slightly firmer then you can try mixing one part Ready to Roll Icing to one part Flower and Modelling Paste. You can create some great cake toppers by doing this.
How do you smooth icing on a cake without a smoother?
If you don’t have an icing spatula, you can use the back, straight edge of a large knife to smooth your buttercream and then clean up the bottom of your cake plate with a paper towel. What is this? Next, take a freezer bag and fill it with your icing. Push the icing into one corner and twist the bag.
Should I put cake in fridge before icing?
Before You Start
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.
How do you ice a cake step by step?
Follow These Steps
- Put a dab of frosting on the cake stand.
- Place the first cake layer on the stand.
- Put a few strips of parchment paper under your cake.
- Start with 1 to 1½ cups of frosting.
- Spread the frosting just beyond the edge of your cake.
- Place the second layer top-side down.
Is it easier to frost a cold cake?
It is much easier to frost a cooled and “set” cake. Don’t remove the papers separating the layers until you are ready to fill and frost the cake. Make sure that your crumb-coat frosting is quite soft, making it easier to spread. With a soft crumb-coat frosting, you will also avoid tearing the cake.
How long should a cake cool before icing it?
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 do you Frost a round cake with frosting?
Place layer, rounded side down, on plate. 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.
Emma Chamberlain’s Blog: Basic Modelling
Modelling may seem daunting when you plan the figure as a whole, but breaking models down into basic key shapes makes the process easier.The main shapes for modelling are a ball, a cone or egg shape, an oval, a sausage shape and a rope.Most elements of a modelled figure are made from these shapes, or variations of them.So by starting with the basics you can start to develop your modelling skills from there.It’s important to remember to knead your icing before use, so that no cracks appear in the surface.That way you’ll get a smooth and even finish on any models that you’re making.
For basic modelling it’s great to use Ready to Roll Icing as it’s easy to shape, but if you want something that will set slightly firmer then you can try mixing one part Ready to Roll Icing to one part Flower and Modelling Paste.You can create some great cake toppers by doing this.For more intricate modelling or delicate designs such as flowers, it’s best to use Flower & Modelling Paste as it can be rolled much thinner, and sets firmly.What’s great about modelling paste is that you can make your models, toppers and floral designs in advance so that you don’t have to bake, cover and decorate a cake all on the same day.Store your decorations in a cardboard box away from sunlight until you’re ready to use them.
Tips for modelling success
- Knead the paste until it is smooth and elastic
- Keep any icing that is not going to be used right away covered in plastic to prevent it from drying out.
- When sculpting, try to avoid using icing sugar as much as possible. Once icing sugar has gotten embedded in the surface, it is difficult to remove, and it is preferable to start again.
- If your hands are becoming sticky, wash them with cold water to remove the sticky residue. Working with the paste will become considerably easier as a result of this.
- Simply follow the basic forms shown in the illustration below for practice. With only a small amount of work, you can achieve great results.
- Dried spaghetti can be used to provide additional support for bigger models. This also aids in keeping items in their proper location.
- Whenever possible, start with a smooth ball and then mold it into the desired form.
- Any obstinate lines or markings may be removed by smoothing the area over with your finger and softly pressing it, then reshaping it
- the mark should disappear as a result of this procedure.
- Using cooled boiled water, join the various components of the figure together. To make the region sticky, only a tiny amount of the substance is necessary. If you apply too much, the component you are fastening will come loose and fall to the ground. If this occurs, you can use a brush to remove any remaining moisture before reattaching and holding in place for a few seconds until you are satisfied that it is secure
- Before attaching each component, check the dimensions of each component against the diagram to ensure that they are the proper size. Make the necessary adjustments to ensure that the final model is in proper proportion.
Basic shapes explained
Shape of a ball As previously said, it is critical to thoroughly knead your icing until there are no cracks or wrinkles remaining.Take a piece of icing and softly roll it between the palms of your hands in circular motions until you have the desired form and smooth surface.Repeat this process for as many balls as you need.You may add or subtract from this at any time to reach the size you want; simply roll it again to smooth up the surface after each addition or subtraction.Based on the size of the ball you make, you may use it to make a head, eyes, buttons, or whatever else you can think of that the shape would work well for.Shaped like a cone or an egg Starting with a ball of icing, you may shape it into a pointed cone or a more rounded egg form by rolling it in your hands.
Gently roll the ball of icing in your palms, cupping your hands into a V shape, until it begins to extend at one end.Continue doing this until you have the desired form.Using larger cone forms for a body, head, and paws, and smaller cone shapes for extra details such as tufts of hair and a snout, you may create an animal that looks realistic.Shape in the form of an oval Once again, starting with a ball form, you may turn it into an oval by gently rolling it back and forth across your work area with the palm of your hand.The body of a model, or the head of a teddy bear, may be created using this technique once again.
Shapes of Sausage and Rope If you continue to roll an oval back and forth over the work area with the palm of your hand, you may form a sausage shape, which is fantastic for the legs and arms.As it lengthens, you may roll it out into a rope shape by holding it with both hands.In order to avoid leaving finger marks in the rope, it’s sometimes a good idea to use a smoother when doing this.
How to model a horse
Watch this short video to learn how to create a horse out of simple shapes, which is excellent for a farmyard-themed birthday or Christening cake.
5 Easy Ways to Decorate Cakes Without Tools
- Five simple cake decorating techniques that may be used to decorate cakes without the need for cake decorating tools. All of the decorations for these cakes are made with items you already have on hand. Caking tools are something I’m a little fascinated with. I’m guessing that the majority of individuals don’t have an armory of cake decorating equipment stashed away in their kitchen like I do. Even if you do, there are instances when you just want to make do with what you have on hand at the time. So I’ve come up with some simple cake decorating ideas that you may use even if you don’t have any cake decorating tools. This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. My policies are available through a link in the website footer. Go to the following page: There are several types of cakes that you will need: the vanilla bakery-style cake
- the pleated cake
- the ruffled cake
- the textured watercolor cake
- and the sprinkle cake.
- Other articles you might be interested in reading include:
Supplies You’ll Need:
- A layer cake that has been cooked (You can find a super delicious vanilla cake here and a really good chocolate cake here.)
- Frosting (I made my favorite vanilla bean buttercream for this). You may find the recipe on this page.)
- A big knife (if you don’t have an icing spatula, you may use the straight, back side of a large knife to smooth the icing)
- gallon-size freezer bags (you can use quart-size, but you’ll have to replace it with icing more frequently). In addition, you must use ‘freezer bags’ rather than standard bags for storing food in the freezer. You’ll wind up with an icing blowout if you use those since they’re not robust enough. Please take my word for it
- Sprinkles (Don’t be concerned if you don’t have any on hand. A second alternative is to use cookie crumbs)
- Food coloring (if you don’t have any of them, that’s OK as well. All of these cakes will still look fantastic)
- a teaspoon
- a cookie cutter
- a vacuum cleaner (since the sprinkles are going crazy)
- and a cake stand.
The vanilla bakery-style cake:
This one, I believe, is the simplest and most expedient of the five.Alternatively, you may tint your buttercream with food coloring, or you can leave it white, like I did.Making the icing for your cake is the first step.If you don’t have an icing spatula, you may smooth your buttercream using the back of a big knife’s straight edge and then wipe the bottom of the cake plate with a paper towel to clean it up.Next, place your icing in a freezer bag and freeze it until firm.Push the frosting to one corner of the bag and screw the bag closed.
Take a corner of your freezer bag and cut it off.Squeeze out a small amount of icing and check to see that you have cut enough of the freezer bag off.Make little dots all over the bottom border of the cake using your squeezer.Top border has swirls created by squeezing away the excess.Finish it off with a few sprinkles, and you’re done!
The pleated cake:
You’ll want to start with your iced cake for this particular dessert.Score vertical lines all around the perimeter of the cake using a very clean ruler or long knife to use as a piping guide.Fill your zipper freezer bag halfway and cut off the corner, much as we did for the bakery-style cake above the page.Make sure that the top seam of your ziplock is up and the bottom seam is down before you begin piping your zigzags.You don’t want them to be too flat (horizontal to the cake).Simply pipe zigzags all the way up between each line that you scored to complete the design.
You’re just shifting the position of your piping bag from left to right.Continue to work your way up the cake until you reach the very top.After that, pipe little dots over the top edge of your cake to create a border effect.After that, you may decorate the top with sprinkles or candles.My version is straightforward.
The Ruffle Cake:
Begin with the icing on your cake.It is not required to be visually appealing.Ruffles are going to be used to conceal the flaw.After that, fill a ziplock freezer bag halfway with icing and cut a corner off of it.Before you begin piping, double-check that the freezer bag seams are at the top and bottom of the bag.Individual ruffles will be created by you.
Each and every ruffle is shaped like a closed ‘U’ form on the inside.Pipe the first one, then go to the right and pipe the next.Begin from the bottom and work your way up and around the base.Then you’ll go on to the row above that and continue.Fill in the space between your ‘U’ and the ruffle below it with a little overlap so that the bottom of the ruffle is covering the pointy portion of the ruffle below it.
At this point, it’s not going to seem really attractive, but keep going anyhow.Once you’ve gone all the way around the cake and it’s completely covered in ruffles, add some dots to the top of the cake.I also sprinkled some white and transparent sprinkles on top of the cake to finish it off.
The Textured Watercolor Cake:
This one is my favorite since it’s difficult to make a mistake with it.Because of the texture we produce on the cake, you won’t have to worry about making your buttercream smooth, and there will be no piping required with this cake.To begin, combine around four different colors of icing.One of the colors will serve as your foundation coat, so be sure to prepare enough of that color to cover the whole cake.Keep in mind that this will be the dominating hue you will notice throughout the game.Now take that base color and use it to frost your cake with it.
At this stage, don’t even bother trying to make the frosting seem attractive.As much as possible should be applied because some will be removed during the smoothing and texturing processes and you don’t want your cake to show through.Don’t allow your base layer to become too crusty, and don’t put it in the refrigerator just yet.This layer must maintain its smoothness and workability for the next stage.Now take the other colors you’ve made and just smear them on the cake in random patterns, if you want.
Don’t forget about the hat.It’s not going to be pretty at this point.Don’t get too worked up over it.
Using an icing spatula or a broad knife, smooth the sides and top of the cupcake.You don’t have to be concerned about having it perfectly smooth.In the following phase, we’ll add some texture to it.Take a teaspoon, preferably one with a more pointed tip, and place it in the cup.
- Drag the spoon around the cake with the tip of the spoon (with the back of the spoon pointing away from the cake).
- To begin, start at the bottom and work your way up and around.
- When you reach the point where you started, tilt it up and continue working your way around.
- Otherwise, the buttercream would pile up on the spoon and create huge clumps, necessitating the need to wipe the spoon off repeatedly.
- Using the end of the spoon, create a swirl pattern on the top of the cake.
- When you’ve finished texturing the cake, go back over some of the areas where the icing clumped together and texture those areas until you’re satisfied with the results of your work.
- It’ll all come down to this:
The Sprinkle Cake:
On this cake, I chose chocolate buttercream, but you may use any color you choose.You’ll need a cookie cutter of your choice…any shape will do.Someone’s initials, in my opinion, would be quite lovely.First and foremost, frost your cake.This is when things become extremely nasty.Put your sprinkles in a large mixing dish.
Take a few handfuls of sprinkles and gently press them into the cake’s foundation.Simply use a random pattern to create your design.Sprinkles will end up all over the place.The cake remained poised on one hand as I grabbed sprinkles with the other while I stood over the sink for this photo shoot.With a pastry brush or paper towel, wipe the cake board well once you’ve finished decorating with the sprinkles.
To begin, take a cookie cutter and set it on top of your cake where you would like your design to be seen.With the back of my spoon, I gently patted the sprinkles into the interior of my cutter, ensuring that they were evenly distributed throughout.Remove the cookie cutter from the cake by raising it straight up and away from the cake.
Even if there are a few stray sprinkles, you can easily brush them away with a pastry brush or dab a little buttercream on the end of a spoon and slightly contact the sprinkles…they’ll adhere themselves to the spoon!Now you may put some buttercream in a freezer bag, snip a corner off the bag, and pipe generous dollops of buttercream across the top of the cake.Hold the piping bag directly over the top of the cake, so that it does not contact the cake.Squeeze the bag and let the dollop to accumulate before stopping squeezing and lifting the bag up.
- You may either pipe a pearl border around the edge or leave it simple.
- The buttercream dollops are my favorite since, after all, there’s nothing wrong with a little more frosting on your cake, right?
- That’s all there is to it!
- There are five different ways to adorn cakes without using any cake decorating tools at all.
- There are a plethora of possibilities available here.
- Using strategies from each of them, you may make your own copies of the works.
- Have a good time!
- Remember to save it to your Pinterest board for later!
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.
Great Tips for Frosting Cakes
- Nancy Kux was a pastry chef who also owned and operated a bakery called Nancy’s Fancies for many years. She is an active member of a number of culinary organizations, including the San Francisco branch of the Baker’s Dozen, where she has served as President and acted as a mentor to many others. Nancy recently presented the Baker’s Dozen with a guide for prepping a cake for frosting, as well as excellent frosting methods that are easy to follow. She agreed to share her post with us at The Vanilla Company because I was amazed by how detailed her advice was, and I urged her to do so. She easily consented and went on to provide even more details. I hope you find this information beneficial. I’m certain that I did. Preparing a Cake to be Frosted is an important step. When creating a cake that will be frosted, I would bake it for at least 10 hours or more before icing it, allowing it enough time to cool completely and firm up before frosting it. When using cake flour, the cake will be more delicate, but you can substitute other types of flour if you want. Baking a particularly tall cake and then chopping it into tiers was never something I like doing. I liked to bake it in two or three pans rather than one large one. Simply alter the baking time to suit your needs. I usually set my timer for a shorter amount of time than the recipe asks for in order to avoid overbaking the cakes. After that, I put a notation in the recipe of the exact amount of time it took to bake it. I always use parchment paper for my baking projects. When you take the cake out of the pan, the centre of the cake will not be stuck in the pan anymore. If the cake will be iced, I never butter (or oil) the cake pans before baking it. Cakes can be left to cool for considerably longer periods of time than 10 minutes. Using a thin knife, run it over the edges of the cakes to release them when you are ready. It is rare that the cakes will break apart after they are depanned if they have been allowed to cool completely. If the cakes are really fragile, cut a ring of cardboard that is just slightly smaller than the pan and place it on top of the layer so that you may depan it on top of the cardboard, avoiding the need to transfer it to a cake plate. Cake crumbs are also placed on top of the layers before depanning them at my bakery in order to prevent the ″wet″ tops from clinging to the cardboard if the layers need to be moved. We depanned onto the serving surface whenever it was possible. Then we stacked the layers, paper-to-paper on top of one another, sealed them tightly in plastic, and placed them in the freezer. Instead of freezing them, you may wrap them in plastic wrap and store them in a cold area overnight, then frost them the next day. 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. There are three steps to frosting a cake. Applying an Italian meringue buttercream, I recommend allowing it to mature for a day in the refrigerator before to using it on the cupcakes. When you’re ready to frost your cake, the first step is to coat it with crumb coating. Using this method, crumbs will not show through the finished icing. In a mixing dish, place pieces of the cold, stiff buttercream and stir to combine. Fill a saucepan with water that is large enough to accommodate the mixing bowl and heat the water to a rolling boil. Placing the mixing bowl in the water until the water level is one-third to one-half of the way up the edge of the bowl is a good starting point. Remove the bowl from the water bath and set it on a mixer stand after about one-third of the buttercream has melted. A kitchen towel should be placed over the bowl to avoid splashes from the bowl. Mix the chunks of buttercream on a low speed with a paddle attachment until the mixture is smooth and has the consistency of mayonnaise, about 5 minutes. If it is too firm, reheat it in a water bath for a few minutes before combining it again. By utilizing just low speed, you may keep the amount of air bubbles to a bare minimum. It’s possible that cold buttercream could appear curdled
- don’t worry, it will smooth out. When icing cakes, it is worthwhile to invest on a turntable. A low-cost Rubbermaid container would suffice, or you may spend more money on a professional one. Prior to beginning the frosting, determine the height that is most comfortable for you. I’ve used phone books to raise and lower the height of cakes in order to make icing them simpler. The first step will be to cover the entire cake with a thin layer of buttercream to seal in the crumbs. It is simpler to do this if the cake is cold so that the buttercream may chill while you are spreading it all over the cake surface. Refrigerate the cake once it has been applied. This will make applying the second (and final) coat of buttercream much easier, and you will be able to cover the whole cake without having to worry about crumbs showing through to the outside. In order to keep the crumbs from escaping, you should apply the final coat of frosting after you have refrigerated the cake for several hours. For the second time, the icing should have the consistency of mayonnaise to it. When the cake is cool, the frosting will chill correctly while still being simple to apply over the cake. When the buttercream on the cake has hardened and become cool, it is time to apply the final coat of frosting. Begin by heaping a large amount of buttercream on top of the cake and pushing and spreading the icing evenly to the sides of the cake. Consider the movement of the hands of a clock: Start in the middle and work your way out to 12 o’clock, then repeat the process for 2, 4, 6, 8, and 10. The frosting should be just barely visible at the edge of the cake’s top. Allow the icing to gradually cascade down each edge of the cake, beginning at number 12. Spread it out just an inch or two at a time, working your way down the side from the top to the bottom. At each interval, repeat the process. At any given time, do not attempt to distribute more than an inch or two of material. When the butter cream has been applied to the entire cake, continue to smooth it out. Begin at the very top. To remove part of the frosting from the cake, slowly twist it while holding the spatula blade at a 45-degree angle to the cake while keeping it parallel to the cake top. Remove a small amount of frosting, wipe the blade clean, and repeat the process. Holding the spatula straight up and down, with the blade at a 45-degree angle to the side, scrape away any extra buttercream from the side. Remove only a tiny quantity of material each time, clean the blade, and repeat the process. Then, while carefully spinning the cake, smooth the side with one complete rotation. Refrigerate the cake a second time. Refrigerate the cake once more so that you may scrape the edges and tops of the cake to make it as smooth as possible, if that is the appearance you like. Alternatively, you may use pecans or coconut to coat the sides of the cake, or a comb or spatula to give a textured finish. If you want an extra smooth finish, cool the cake before applying the buttercream to ensure that it will work well. Smooth tiny pieces of the top and sides of the cake using a sharp knife to remove any additional buttercream and to hide any air bubbles, following the directions in the previous section. It is important to remember to clean the blade to avoid a spackled appearance. It takes time and effort to master this skill. After the cake has been thoroughly smoothed, you can add borders or embellishments. In order for the entire taste of the cake and frosting to come through, it should be served at room temperature. The preceding instructions are nearly identical to those for other types of frosting. Powdered sugar, on the other hand, contains cornstarch, which can cause powdered sugar frostings to dry up and harden when used in baking. When you get to the third step, use a heated spatula to smooth the finish instead of scraping it to melt the icing. In order to have a stunningly smooth cake, you need follow these instructions. Recent Posts by the Author
Among her many accomplishments are her work as an author, educator, culinary historian, and owner of The Vanilla Company (a socially conscious, product-driven information and education website dedicated to the promotion of pure, natural vanilla, as well as the support of vanilla farmers around the world).Cooking demonstrations for food experts, cooking schools, trade exhibits, food fairs, and private groups are also part of her repertoire, as is her appearance on radio and television programs.Patricia Rain’s most recent blog entries (see all)
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
- 2 circular cooked cakes (8 to 9 inches in diameter)
- 1. 1 frosting recipe of your choosing
- 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 demonstrated in the video below), you do not need to level the cake.You can fill the cavity with icing.(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, pushing any surplus to the side.Cover the sides of the cake with a thin layer of frosting, using the angled spatula to do this.As much as possible, smooth the edges and top of the cake.This is a crumb coat that will hold all of the loose crumbs from your soft cake in place until it is baked.
Refrigerate the cake for at least 30 minutes to allow the crumb coat to harden.After that, add around 1/2 cup frosting on top of the cake to finish it off.Spread the icing over the top of the cake once more in a uniform layer.
Next, use as much frosting as necessary to cover the sides of the cake and completely round the cake.Spread the frosting around the cake slowly and evenly until it is a smooth finish on the cake.Make use of the cake knife to level down the sides of your cake while it is sitting on the cake turntable.The cake knife should be held straight against the side of the cake while gently rotating the cake.
- To achieve clean edges, you must practice a few times.
Tip3: if you frost your cake with a thick coat of frosting, it is easier to smooth with the cake knife.
Following the smoothing of the edges of your cake, repeat the process to smooth the top of your cake.That’s all there is to it, my friends!You will have a blank canvas to work with when it comes to cake decorating!Finish off your cake with a decoration of your choosing.I enjoy piping simple edges with a Wilton 1M tip and a generous amount of sprinkles.That’s all there is to it, my friends!
There is also a video link on YouTube that will lead you through these processes if you require any extra information or assistance.Please let me know if you have any questions by leaving them in the comments section down below.
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How to. Ice a Round Cake
The first step in creating a gorgeous sugarpaste coating for any cake is to ensure that the surface is clean, smooth, and faultless.Learn how to frost a circular cake in this tutorial.The Bath Cake Company demonstrates how to achieve consistently excellent covering results.1 – Knead the sugarpaste until it is smooth and spread it out on a piece of icing sugar to ensure that it does not adhere to the surface you are working on.To guarantee that your sugarpaste is the same thickness throughout, roll it out on a level surface using spacers.2.
Once you’ve rolled out the sugarpaste into a circle large enough to cover your cake, fold half of it over your rolling pin so that you can easily transfer it onto your cake.Drape the frosting over the cake and gently run your palm over the top to ensure there is no air trapped beneath it.3 – 4 – Once the sugarpaste is applied to the cake, carefully smooth it out with your hands.While working your way down from the top of the cake to the bottom of it, be cautious not to drag it down and cause the icing around the top border to stretch.Continue to lift your sugarpaste out to keep any wrinkles from forming, and softly smooth it with your hands as you go.
After the adverts have ended, the content resumes.The smoother should be used to provide a smooth surface on the cake.6 – Using a palette knife, trim away any extra sugarpaste from the bottom of the cake and smooth it out again with the smoother for a beautifully completed cake.
How to ice a round cake
1.Take the icing that has been prepared for rolling and knead it until it is flexible.Roll the dough out into a circle, rotating it constantly to keep it from adhering to the surface.To prevent icing from adhering to the surface, dust it with icing sugar or massage it with vegetable oil.2.Roll out to a thickness of around 5mm (1/4in), making sure it is broader than the cake.
3.Fold frosting over rolling pin and press down.Use to cover a cake that has already been coated with marzipan and delicately sprayed all over with cool, boiling water or vodka to aid in sticking the icing, and allow it to fall over the sides.4.Using your hands, carefully spread the icing over the top and edges of the cake, softening it near the bottom to avoid any large folds.
5.5.Firmly apply frosting to the bottom of the cake, then snip away any extra icing all around using a sharp knife.
To get a really smooth finish and straight borders, use icing smoothers all over the top and sides of the cake.Hands sprinkled with icing sugar can also suffice in this situation.7.Finish the cake by clipping away any remaining extra frosting from the foundation.
- Make use of your culinary abilities with these triple-tested recipes: Recipe for Christmas cake The most delicious Christmas cake recipe.
- Recipe for Snowflake Sensation, a Christmas cake decorating idea Zwilling J.A.
- Henckels is a high-quality paring knife.
- Cake smoothers and a rolling pin, both belonging to the chef.
- This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.
- You may be able to discover further information on this and other related items at the website piano.io.
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.
Icing a Cake Smoothly
- It is possible that this content contains affiliate links.
- Please take the time to read my privacy statement and disclosure.
- The process of icing a cake to achieve a perfect finish may be rather difficult for a beginner to master.
- It is, nevertheless, well worth the effort investment to learn how to do it correctly.
- Perseverance and practice are required in large quantities.
- Patience and perseverance are required in large quantities.
- Because a round cake is the most straightforward form to cover with icing, it is recommended that you begin by practicing on a round cake.
- Other forms, such as the square or the hexagon, might be a little more difficult to create.
- A slow susan, a metal spatula, an icing bag, and the key to a flawless cake – a plastic spackle tool – are the tools you’ll need for frosting your cake.
- Yes, this inconspicuous little gadget will make your life much easier when it comes to smoothing a cake out.
- Consider purchasing a separate refrigerator specifically for your cake baking.
- I purchased mine for less than ten bucks from a local home improvement store.
- You’ll also need a cake, buttercream frosting, and a cake board to complete the project.
- Because it is so fragile and crumbly, icing a freshly baked cake can be a difficult task occasionally.
- Freezing cakes is one of my favorite baking techniques for a variety of reasons: it makes the cake moister and it settles the cake, making it less crumbly and less prone to bulging.
Even for an hour after baking, placing it in the freezer will assist it to firm up more quickly.Making ensuring the cake is properly covered in cling wrap before freezing it is critical to success.I normally freeze it overnight and then reheat it the next morning.I don’t recommend storing food in the freezer for an extended period of time since it can develop freezer burn and lose its flavor.When thawing the cake, keep the plastic wrap on since it will assist to keep the moisture in the cake.
- This is the recipe I use for buttercream.
- Make sure you have plenty of icing on hand; it’s preferable to have a little extra than to run out and have to make more in the middle of decorating the cake.
- I’m not sure how well the other shortening-based frosting will work with the secret tool, but I’m hoping it will.
- In the meanwhile, I’m going to explore with it.
- Whether or not the cake will be stacked will determine which cake board should be used.
- If the cake is only one layer, use a cake board that is just a little bit larger in diameter than the cake.
- If the cake will be stacked, a cake board that is the same size as the cake should be used to support it.
- TO TORTURE A CAKE Place the cake on the slow susan and turn it over.
- Using a serrated knife, trim the top to make it more level.
- In order to torte the cake, run the knife down the side of the cake..
- Using a back and forth motion with the knife, slowly move the cake to make it look like it is turning.
- If you like, you may make the cake even more layered.
- Place the top half of the cake on the cake board and attach it with a dab of frosting to the board.
- This will aid in the ″gluing″ of the item into place.
- Using the icing bag with no tip, pipe a dam of buttercream around the edge of the cake.
- Fill with your favorite filling.
- This will aid in preventing the filling from spilling and also keep the cake from bursting out of the pan.
- Place the bottom half on top of the filling and press down gently.
- To remove a huge cake off a cake board, place the cake board below the cake and slide the cake off of the board.
- APPLYING ICING TO A CAKE Using a large amount of frosting, decorate the top of the cake.
- Don’t be afraid to speak out because we will move the icing around and eliminate the majority of it.
- Now, using a spatula, cover the top of the cake with icing.
- Try not to raise the spatula too much to avoid getting any crumbs on your hands.
- If you do get crumbs, simply brush them off onto a clean bowl and use them for the filling instead.
- Depending on your preference, you can spread part of the frosting towards the side of the cake and remove some of the excess icing..
Take a small amount of icing with your spatula, hold it against the side at a 90-degree angle, and spread it evenly over the cake, covering it completely.While you’re doing this, use your other hand to rotate the lazy susan.Make sure the sides of the cake are a little bit higher on the top than the rest of the cake.
- When the cake has been completely coated with spackle, grab the spackle tool and hold it against the sides at a 90-degree angle once again.
- Make many complete turns of the cake, but keep the spackle tool in the same spot.
- Everything can take a couple of round trips before you have it smoothed out.
- Using the metal spatula, gently press the overhanging edges of the cake towards the center of the cake.
- Repeat the process all the way around, wiping away any extra buttercream into the bowl.
- Ensure that your borders are neat and tidy.
- Use a clean spatula and run it across the top of the cake to level it out.
- Using a spatula that has been dipped in hot water will also aid in smoothing out the cake’s surface.
- The heat aids in the melting of the buttercream to a certain extent.
- And there you have it: a gorgeous, smooth cake that is ready to be decorated!
- You may also be interested in: Icing a Cake Top Home Cake Decorating Techniques & Tips Cake Decorating Techniques & Tips Putting Icing on a Cake The photographs, lessons, and other content of make-fabulous-cakes.com are protected by intellectual property rights laws and regulations.
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How to ice a Layer Cake Instructional Video
- How to Ice a Layer Cake (Video) Assembly of a layer cake may become a messy endeavor before you realize it!
- How to ice a layer cake has never been more approachable than it is now, thanks to this instructional video and straightforward instructions.
- Before you begin, set the first layer of the cake on a circle of cardboard to use as a template.
- If you don’t have a cake pan handy, you may place the cake pan on a cardboard pizza box and trace around it with a box cutter or heavy scissors, then cut the shape out.
- When we’re in a hurry, this is what we turn to, and it always works!
- It is not even necessary to bake a cake from scratch in order to do this.
- You may amaze your friends and family by utilizing a boxed mix; they won’t be able to tell the difference.
- If this is your first time, we recommend no more than two layers.
- Now hit the play button and have some fun in the kitchen!
How to Ice a Layer Cake Instructions
Preparation time: 20 minutes Time allotted: 20 minutes
for a 2-layer cake
- 1 boxed cake mix
- 1 recipe fluffy boiled icing
for a 3-layer cake
- 2 boxed cake mixes
- 1 recipe fluffy boiled icing
- Cake should be prepared according to the package guidelines. Following that, create the fluffy boiled icing in accordance with the recipe instructions.
- Placing a cardboard cake circle on a lazy Susan or a pizza pan in the center will make the cake more stable. Because you will be rotating the cake, be certain that it is centered. It is simpler to frost and layer a cake when the round is elevated on an inverted dish or cake stand, although this is not required. First, make sure your cakes are level. Place a cake layer on top of the cake round, rounded side up. When cutting the cake, place a serrated knife with its sharp side toward the cake and hold it absolutely level at the edge of the cake where it begins to circle upward. Do not manipulate the knife in any way! Instead, use your other hand to spin the cake in a clockwise direction. Turning the cake causes it to slice into the cake all the way around until you are back at the beginning point. If you were holding your knife level, your knife will glide directly into the cut you started with
- remove the sliced portion of the cake layer and you will have a flat cake layer to work with. Repeat the process with the remaining layers and set the cake aside. The discarded cake tops will make a delicious snack later on with some pudding or ice cream
- spread 1 tablespoon of icing over the cake round and place the first layer on the cake round
- repeat with the other layers. The frosting will assist in stabilizing the cake and gluing it to the circular pan. Drop approximately 1 cup of frosting in the center of the cake with a big off-set spatula or a butter knife, and spread evenly. Push the icing to the edges of the cake, adding additional icing if necessary. The frosting should extend a few millimeters over the borders. When you finish the sides, you will be able to smooth this out. Maintain rotation of the cake as you go
- if this is an 8-inch-square 3-layer cake, you may simply repeat these instructions for the middle layer, adding an additional cup of frosting. The top layer of a 2- or 3-layer cake should be placed upside down to get this effect. The tops of your cakes are leveled, but the undersides are smoother, which will result in a superior top
- you’ve reached the point in the procedure where crumbs are visible, therefore you’ll apply extra frosting at this point
- For this reason, place 112 cups in the center this time.
- Maintain a smooth and level surface on which to place the spatula against the top of the cake when you have finished covering it. Rotate the cake while remaining stationary with the spatula. While holding it flat, you will get a smoother top. Now put as much frosting on the spatula as it will hold and begin icing the edges of the cake. Keep the spatula flat against the cake with the handle pointed up to the ceiling as you bake. Take extreme caution when handling crumbs. Once again, extra icing will make this process easier. As you finish covering a piece of the cake, keep the spatula steady with one straight edge near the cake and flip the cake with your other hand
- continue until the sides are completely coated with frosting. Next, while maintaining your grip on the knife, spin the cake to smooth it out all the way around.
Place a piece of parchment paper between the cake stand and the cardboard circular to prevent the ‘presentation plate’ from becoming soiled. Simply slip the paper out of the way before serving!
How to Ice a Cake
- Article to be downloaded article to be downloaded Whether it’s a chocolate, lemon, or carrot cake, this delicious dessert isn’t complete unless it’s been frosted with a generous amount of icing.
- A finished cake will taste delicious no matter how it is iced, but if you want it to appear particularly attractive, there are a few tricks to follow.
- Continue reading to find out how to frost a simple cake or a layer cake from scratch.
- 1Place the cake on a serving plate. It is preferable to ice the cake on the same dish that will be used to serve it, because once the cake has been iced, it will be impossible to transfer it to a different plate.
- 2Allow the cake to cool fully before cutting into it. If you attempt to frost the cake before it has completely cooled, the icing may melt and destroy the texture of the cake. Remove from the heat and let it to cool to room temperature until you no longer feel warmth when you touch it with your finger. Promotional material
- 3 In a large mixing bowl, combine the confectioner’s sugar and the water. Approximately one cup (or more) of confectioner’s sugar is required for a cake that is 9 inches (22.9 cm) in diameter. You can always make more if you run out of ingredients. Granulated sugar should not be used since it is not fine enough and will result in a gritty texture in the icing
- It is also not permissible to use other types of sugars in icing, such as brown sugar.
- 4 Bring a cup of water to a boil. Pour a teaspoon of hot water over the sugar and stir until the water is completely absorbed by the sugar and the mixture is smooth and spreadingable. Adding another teaspoon of water if the icing is too thick or lumpy after the first teaspoon of water has been swirled in can help to thin it down. Continue stirring and adding little quantities of water until the frosting reaches the desired consistency
- if you add too much water and the icing turns runny, add more confectioner’s sugar to the mixture. If it’s too thick, thin it out with additional water.
- 5 Finally, add some color and taste. When making your frosting, you may experiment with different colors and flavors by adding a few drops of food coloring and flavoring. In a large mixing bowl, fully combine the color and flavorings, stirring constantly, until the icing has attained the color and flavour that you wish. Popular flavors include vanilla, almond and hazelnut extracts, as well as peppermint and other scented extracts. These may be found at a variety of grocery stores, and baking businesses also carry a huge array of them.
- Keep in mind that a little color and taste goes a long way, so be cautious not to overdo it. Add two or three drops, whisk it in, and then taste and inspect it before deciding whether or not to add more.
- 6 Using a spatula, spread the frosting on the cake. Place some frosting over the top of the cake with the help of a spoon. A butter knife may be used to spread it evenly across a slice of bread in the same manner that you would butter a piece of bread. Recall that you should put frosting on both the sides and the top of the cake.
- By dipping the knife into warm water, brushing off the excess droplets, and using it to smooth out the icing, you may get a smoother coating of icing.
- 7Decorate the cake as desired. Sprinkles, marzipan models, plastic figures, birthday candles, and other decorations can be added. Baking supply stores provide an almost limitless number of options.
- 8Set it aside for a while. Place the cake in the refrigerator to allow the frosting enough time to set completely. It will be ready to eat in about half an hour after it has been prepared. Advertisement
- 1Bake two layers of cake that are the same size. Round or square cakes are OK, but it is critical that the measurements are precisely the same on all of them. Allow the cakes to cool fully before transferring one to a serving plate. Given how cumbersome the cake will be once it has been tiered and decorated, it is advisable to use the same plate on which you will be serving the cake. Slice away at the rounded top of the cake using an extra-long serrated knife. The top of the cake should be about 14 inches (0.6 cm) from the top if you hold the knife parallel to the brim of the cake. Make sure to slice straight across the board, keeping the knife level as you do so. Make an effort to produce a flat and equal surface. As previously said, this will act as a foundation for the second layer.
- Remove the rounded top of the cake and toss it in the trash, or keep it for later consumption.
- You should avoid attempting to cut off the top of the cake with a little knife since this will result in an uneven surface.
- 4 Filling should be applied on the cake layer. Spoon the filling of your choice onto the bottom layer of the cake and spread evenly. Spread it evenly across the layer with a spoon or a knife until it covers the entire layer. Cake fillings that are popular include raspberry, lemon curd, cream, and chocolate
- avoid allowing the filling to leak over the sides of the cake since you don’t want it to mingle with the frosting.
- 5 Place the second layer of the cake on top of the first layer, and bake for another 15 minutes. The flat side of the second layer should be on the bottom of the cake, and the rounded side should be on the top of it. When slicing off the rounded top of the second layer with a serrated knife, continue the process until the completed cake is flat instead of domed. In order for the smooth, flat bottom of the second layer to serve as the cake’s top, turn the cake cut side down.
- When you are adding the second layer, use a paper towel to wipe away any filling that has squeezed out.
- 6 Apply a crumb coat to the top of the cake. If you want a professional-looking cake, you’ll need to apply two layers of icing, beginning with a ″crumb coat″ that will act as a base to capture all of the crumbs, ensuring that the second layer is clean and free of crumbs. Butter knife is used to frost the cake, which can be done with the icing recipe listed above or your own creation. Unless you specifically request it, the crumb coat does not need to be flavored or colored. Plain white frosting can be used on the cake
- be sure to cover the entire cake, including the sides. Precautions should be taken to avoid getting too much filling mixed with the frosting
- It’s fine if the crumb coat isn’t perfectly smooth – the goal is just to cover the entire cake and trap in the crumbs.
- Allow for half an hour of drying time after applying the crumb coat before proceeding.
- 7 Ice the cake with a final layer of icing to complete the design. Using the icing recipe from above or your own creation, ice the cake a final time to create a beautiful coating of frosting. If desired, flavor and color the batch of frosting that will be used for the final layer of the cake.
- Decorate the cake with sliced fruit, flowers, or other toppings, and then leave it aside for a few minutes before serving.
- 8Finished. Advertisement
- Question Add a new question Question Is it necessary to chill the cake before icing it? ‘Matthew Rice’ is a pen name for Mathew Rice. Professional Baker with a Dessert Influencer background Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville. His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others. Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016. In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode. Answer from a Professional Baker and Dessert Influencer Expert If you like, you can even freeze the cake just after it comes out of the oven! When the cake thaws, it will become more moist, which will make frosting it much simpler. In addition, there aren’t nearly as many of those bothersome crumbs to deal with as there were be