How To Smooth Frosting On A Cake? - Coffee House and Pastries

Beat the butter in a medium-sized mixing bowl until smooth and fluffy. You can use an electric mixer or a food processor.

How to smooth icing on a cake?

Use an icing smoother to further smooth the icing on the cake. This will help fill in any air pockets that may have formed. Make sure that the cake is fully covered in frosting and that there are no gaps. Place a smooth paper towel on top of the cake and use a fondant smoother to smooth out the frosting. Repeat the process on the sides of the cake.

How do you Frost a cake with offset frosting?

Start by using an offset spatula to frost the top of the cake, starting from the center. For exceptionally smooth frosting, dip the spatula into hot water, then dry it.

How do you smooth a cake with buttercream?

The tighter you can angle the icing smoother with the sides of the cake, the easier it will be to smooth the cake. You may find that you need to fill in some gaps in the buttercream after smoothing a few times. If so, just apply more buttercream in those areas and continue smoothing with your icing smoother.

What is the best spatula for buttercream frosting?

Both have a non-slip center so your cake won’t budge as you’re smoothing buttercream, and both have the smooth rotation you need for achieving a smooth finish. An Angled Spatula: This 9” Wilton spatula is ideal for applying frosting to the cake and also achieving a smooth, level finish on top.

How to frost a cake with an easy frosting recipe?

Frosting Essentials Here’s a tip: Spend a few bucks on an offset spatula. Its large surface area makes it easy to spread frosting.

Steadying Trick Start by putting a dab of frosting on your base to keep the bottom layer of cake from moving around.

Layer by Layer Place the first layer of cake on the base and spread on the filling.

What is the best frosting for a cake?

American Buttercream. American buttercream is the easiest and most common buttercream frosting—and the quickest to make.

French Buttercream. French buttercream is a rich,light and smooth icing that consists of sugar syrup,egg yolks and butter.

German Buttercream.

Swiss Meringue Buttercream.

Italian Meringue Buttercream.

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 Icing Smooth Like Fondant

Do you want your cake to have a nice finish?Are you trying to stay away from fondant?If that’s the case, you’ll want to know how to produce icing that’s silky like fondant.Despite the fact that fondant provides cakes a lovely and flawless look, not everyone like the flavor of fondant.Furthermore, it might be difficult to deal with at times.

Unfortunately, you will not be able to get a flawless finish on your cake without using icing.
When you have the correct equipment and experience, you can expertly design your cake so that it has a flawless finish without having to use any fondant.
Icing may be a fantastic and delicious method to decorate your cakes and give them a beautiful appearance.
When you follow this procedure, getting that flawless finish is more easier than you would believe.
This technique may be used for any type of cake, including filled, stacked, round, and rectangular.

The frosting may be any type you like, however American buttercream is the finest choice.

What You Will Need to Make Icing Smooth Like Fondant

Equipment Cake that has been completely cooled
icing of your choosing
The following items are required: a turntable cake stand, smooth paper towels or parchment paper, an icing smoother, and fondant smoother.
A spatula with an offset
Optional: a piping bag and nozzle

Cake Decorating Supplies Kit for Beginners with 150 Pieces

Step by Step Instructions

First and foremost, apply a crumb coat to your cake.To make a crumb coat for your cake, apply a thin layer of icing over the edges and top of your cake using an offset spatula.Allow the cake to cool in the refrigerator for 10-15 minutes after the frosting has been applied.When you are decorating your cake, the crumb coat serves as a foundation for your work.Step Two: Apply the Frosting to the Cake If you want to ice your cake while it is still on the turntable, wait until the crumb coat has dried completely before doing so.

Icing should be used to completely cover the top and sides of the cake.
Don’t be concerned if things aren’t running perfectly smooth just now; the next stages will correct this.
Use an icing smoother to smooth out the cake in Step Three.
To make the frosting on the cake even smoother, use an icing smoother to smooth it out more.
This will aid in the filling of any air pockets that may have developed.

Check to see that the cake is completely covered in frosting and that there are no gaps in the coverage.Step Four: Smooth out the fondant with a smooth paper towel and a fondant smoother.Place a smooth paper towel on top of the cake and smooth out the icing using a fondant smoother to make it seem more professional.

To decorate the sides of the cake, repeat the technique.This will aid in the removal of any lumps and irregularities in texture, resulting in a smooth surface similar to that of fondant.If you don’t have access to a smooth paper towel, wax paper can be used.This trick, on the other hand, will work best with a smooth paper towel, such as the Viva brand.Step Five: Pipe Layouts and Designs Once your cake has a nice surface, it will provide an excellent basis for decorating with designs.

To make detailed designs, you can use a piping bag and a nozzle of your choosing.You can either leave the cake plain or decorate it with sprinkles if you so choose.

Tips and Tricks to Make Icing Smooth

Trimming the top of your cake with a serrated knife will help to ensure that it has a smooth surface. In this way, the cake is given a polished and professional appearance. When preparing a cake with layers, it is important to trim each layer in order to get a balanced appearance. As soon as your cake is finished decorating, you can either serve it immediately or preserve it in an airtight container in the refrigerator. Your cake will keep for 2-4 days in the refrigerator, and any leftovers should be stored in the refrigerator as well. For the best results while decorating a cake, the frosting should be at room temperature. As a result, it will be much simpler to deal with because the texture will be more easily disseminated. If it begins to melt while you are working with it, place it in the refrigerator for 5-10 minutes to cool it down further. Using a crusting buttercream, such as an American buttercream recipe, is recommended when attempting this tutorial’s techniques. American buttercream is recommended since certain other varieties of frostings may somewhat adhere to the paper towel when used in this manner. More delectable dishes may be found by visiting this link: Traditional Ina Garten Birthday Cake with Vanilla Buttercream
Delicious Vanilla Cake from Scratch with Pudding Mix
Traditional Ina Garten Birthday Cake with Chocolate Buttercream

How to Ice a Cake Smoothly without Fondant

If you want to make your cake look smooth, you don’t have to worry about attempting to do it using fondant.Following the instructions in this article, you will be able to utilize buttercream to produce an exquisite, glossy finish.Not only will this look fantastic, but it will also taste fantastic because it is made entirely of buttercream.Although it may take some effort to get the hang of this technique, your cakes will seem as if they were freshly baked from scratch once you master it.This approach is excellent for decorating cakes for any occasion since it provides a flat surface on which to adhere any embellishments or lettering that you like.

Is there anything more you’d like to know about making the icing smooth like fondant?
If so, please ask them in the comments section below, and please spread the word about this post if you found it useful.
More information on How to Make a Lego Cake Without Fondant may be found here.
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Learn how to frost a cake that your friends and family will ooh and ahh over—no special tools required.

There isn’t anything more magnificent and appealing than a nicely decorated cake when it comes to sweets. While the cake recipe is extremely essential to creating these stunning sweets, it’s no secret that the icing is what makes them seem so stunning in the first place. But, how does one go about frosting a cake so flawlessly?

What Is the Best Way to Frost a Cake?

When it comes to icing a cake, especially for novices, it is recommended to go with a straightforward yet visually appealing finish. A cake frosting job won’t necessitate the use of many sophisticated tools, so put those pastry bags and piping tips away for another time (or for these cupcakes). Instead, get a few essentials for the kitchen.

To Frost a Cake, You’ll Need:

You may use your favorite layer cake recipe, as well as whatever icing you choose.
Knife with a long serrated blade
offset spatula
waxed paper
Serve on a serving dish or on a cake stand

Step 1: Level Your Cake

Home Cooking at Its Finest Prior to icing, it is a good idea to level your cake to ensure that your cake is as stable and flat as possible.This makes it easier to build your cakes, however if you prefer the domed appearance of a handcrafted cake, you may opt to leave the top layer unleveled.Allowing the layers to cool fully will help to level the cake.In addition, icing warm cakes is not a good idea (you will end up with runny frosting).Alternatively, you may chill the cake before icing and leveling it if you want.

This will assist in making the cake a little stiffer and therefore making it simpler to deal with.
Place the cake on a flat surface now, so that the layers are even and level.
Remove the dome of the cake from the pan by cutting it off with a long, serrated knife.
Make a tiny trifle out of the cake leftovers, or just eat them as an after-dinner snack (which is my personal choice).

Step 2: Stack the Cakes

Home Cooking at Its Finest Following that, you’ll arrange your cakes in a stack.Prepare your serving dish or cake stand by lining it with strips of waxed paper before placing your ingredients in it.This will assist you in achieving a clean finish in the end.After that, adhere your initial layer to the wall.To prevent your cake from drifting about on the plate, apply a little dollop of icing onto it before setting down the first layer.

Then, using a spatula, place the filling on top of the cake and cover with your next layer.
Continue with a third and fourth layer, if you have them available to you.

Step 3: Give the Cake a Crumb Coat

Taste of Home

When all of your layers are stacked and even, it’s time to give your cake a short coat of crumb coat to finish it off.Simply said, a crumb coat is a very thin layer of icing that is applied to the whole cake before baking.This aids in the collection and containment of crumbs, as well as providing a solid foundation for your show-stopping finish.If you want to crumb coat a cake, simply pour a very thin layer of icing over it with an offset spatula—one here’s of our favorites, as well as a few other necessary kitchen utensils.Make this coat as thin and even as possible by using a thin, even stroke.

Once you’ve completed, place your cake in the refrigerator for a few minutes to allow the base layer to set more quickly.
It is best if the cake is chilled overnight, but even a fast ten-minute chilling in the refrigerator can do wonders.

Step 4: Smooth It All Out

Home Cooking at Its Finest After the crumb coat has dried, you may begin to add the finishing touches to your cake design.Begin by frosting the top of the cake with an offset spatula, working your way outward from the center.Dip the spatula in hot water for a few seconds, then dry it, for extraordinarily smooth frosting.The heated spatula will greatly assist in smoothing out the frosting by melting any butter or shortening that may have been included in your recipe.Then, using the same hot water approach as before, you may continue on to the sides of the cake.

Make sure to clean the spatula as you go in order to get a smooth finish; a bench scraper works well for cleaning the sides as well.
Within minutes, you’ll have a wonderfully smooth, flat surface that you can be proud of.
It is possible to end right here if you are happy with the appearance of the cake.
Simply remove the strips of waxed paper with care and proceed to serve.

Step 5: Finish It Off with Some Swirls

Home Cooking at Its Finest In order to give your cake a unique finishing touch, you may go one step further and incorporate swirls into your design.Use a teaspoon to distribute swirls of frosting on top of the cake (you may use the same hot water procedure as previously).Make use of the spoon’s reverse side.It’s what gives this chocolate cake such a beautiful finish to the top of the cake.When you’re finished, just peel away the waxed paper to reveal a beautiful finish and a perfectly clean cake plate.

“Can I Frost a Cake the Day Before?” and Other FAQs

It seems like there are a few questions that come up again and over again when it comes to baking and decorating cakes—I’m sure I’ve done my fair share of Googling while baking. Here are some answers to some of the most often asked questions about cakes.

Q: Can I frost a cake the day before?

A: Of course you can! A cake that has not been cut and frosted will taste just as good the next day. The only exception would be a cake that has been decorated with any type of fresh whipped cream. That’s much better when it’s fresh.

Q: Do you have to refrigerate cake?

A: It is dependent on the situation. The majority of frosted cakes will keep very well at room temperature for a few days. Keeping your cake in the fridge is recommended when using fresh fruit in the cake or when using cream cheese, mascarpone cheese, or cream of tartar in the icing.

Q: Should I refrigerate cake before frosting?

A: You are under no obligation to do so. Ice cream might make it simpler to manage and level a cake, but it is not required to chill the cake before icing. Just make sure your cake has been allowed to cool to room temperature before leveling or icing the surface.

Q: How do I transport a cake?

A cake carrier is your best chance for transporting your cake from point A to point B without it breaking apart.You can purchase a fine, simple one for about $16 or a vintage-style one for a little bit more money, depending on your preferences.Remember to store it on a flat area in your car, such as the trunk or the floor, to prevent it from rolling around.If you don’t have a carrier, try to find a box that will fit your cake plate as snugly as possible and cover it with plastic wrap instead.In case of any disasters, be sure to include a little extra icing and decorations.

Smudges may be readily removed once you are at your destination, if necessary.
Do you enjoy frosting?
Try These Cakes with a Homemade Flavor

Come-Home-to-Mama Chocolate Cake

You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Test Kitchen Receive a Recipe.

Pecan Cake with Cookie Butter Frosting

My mother and I purchased a jar of cookie butter in order to experiment with it, and we immediately fell in love with it. I thought the flavor would pair nicely with maple syrup and nuts, so I created this cake to showcase them together. I prefer to use pecan halves to decorate the top of the cake in a decorative pattern. N. Larsen (Columbia, Maryland) writes:

Nana’s Chocolate Cupcakes with Mint Frosting

Despite the fact that Nana is no longer with us, her delicacies continue to bring me great delight every time I prepare them. Double the frosting and spread it over top for a richer, more decadent treat. — Chekota Hunter of Cassville, Missouri, is a musician.

Old-Fashioned Carrot Cake with Cream Cheese Frosting

This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!Kim Orr, of West Grove, Pennsylvania, sent the following response:

Frosted Chocolate Cake

This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.

Easy Vanilla Buttercream Frosting

After experimenting with a few other buttercream frosting recipes, this simple buttercream frosting wins the competition with its unrivaled handmade taste. You can create a variety of colors and tastes by making a few easy adjustments. Denver, Colorado resident Diana Wilson expressed her appreciation for the work done.

Mamaw Emily’s Strawberry Cake

My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

I came across this amazing pumpkin cupcake recipe and tweaked it a little to fit my preferences.Pumpkin is one of my favorite flavors, and the addition of cinnamon elevates a simple cream cheese frosting to something amazing.They went in record time when I made a batch for my husband to take to work, according to him after I made them.Debbie Wiggins from Longmont, Colorado contributed to this article.

Cranberry Coconut Cake with Marshmallow Cream Frosting

This towering cake, which is filled with a handmade cranberry curd and topped with one of the fluffiest frostings you’ve ever tasted, will make a lasting impression at any party. • Julie Merriman, a Seattle, Washington-based freelance writer

Chocolate Bavarian Torte

Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin

Maple Walnut Cake

When I was a youngster, my grandfather created maple syrup, which inspired me to create this maple-flavored cake with candied walnuts in memory of my grandfather. It is dedicated to his memory and has proven to be a popular choice among family and friends throughout the years, as well. —Lori Fee, Middlesex County, New York City

Cherry Cola Cake

When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina

Coffee-Chocolate Cake

Celebrate a birthday with this rich, delicious cake. Yummy! The fundamental buttery frosting has a distinct handmade flavor that cannot be replicated. You can create a variety of colors and tastes by making a few easy adjustments. — Test Kitchen for Taste of Home

Marvelous Cannoli Cake

In this decadent cake, which starts with a box mix, a delectable cannoli filling is sandwiched between the delicate vanilla layers and topped with chocolate shavings. It tastes best when it’s served very cold. Ridgefield, Connecticut resident, Antoinette Owens

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Marvelous Marble Cake

The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:

Tropical Carrot Cake

I look forward to August because our family reunion will be filled with laughter and delicious food, such as this classic cake with a tropical twist thanks to the addition of pineapple. This recipe was given to me by my great-aunt, and I prepare it every year for the family reunion. —Victoria Casey (Edgewater, Oregon)

Vanilla Bean Cake with White Chocolate Ganache

This cake is a standout dish with a taste that will linger in your memory for days. Feel free to use your preferred jam in place of the raspberry preserves and to personalize this classic delicacy. Lisa Bogar of Coventry, Vermont, sent in this message.

Rich Buttercream Frosting

A few basic ingredients are combined to create a creamy frosting that may be used to decorate cakes, cupcakes, and cookies. If you enjoy baking sweets, have this frosting recipe on hand for when you need it. — Test Kitchen for Taste of Home

Potluck German Apple Cake

When my brothers and I were children, my mother used to make this German apple cake for us. It’s a fantastic choice for a Christmas potluck or, in fact, for any time of year in general. • Edie DeSpain from Logan, Utah

Ganache-Topped Chocolate Cake

Simply stating that this cake is beautiful would be an understatement. The chocolate ganache is deserving of special occasions, but if you master the technique, it is so quick and simple to whisk together that you can enjoy it any day of the week. —Taste of Home Cooking Demonstration Kitchen

Cupcake Frosting

A simple vanilla icing is a terrific way to finish off any cupcake recipe. In place of a conventional wedding cake, I used this recipe to frost 300 cupcakes for my wedding reception. It made for a delectable variation on the traditional bridal bouquet. “I’m from Milwaukee, Wisconsin,” Annie Rundle says.

Minted Chocolate Torte

Cupcakes with simple vanilla icing are a terrific way to end the meal. As an alternative to a conventional wedding cake, I used this recipe to ice 300 cupcakes for my big day. In the end, it turned out to be a delectable wedding twist. — Annie Rundle, of Milwaukee, Wisconsin et al.

Coconut Cake with White Chocolate Frosting

My hubby is a huge fan of coconut, but he doesn’t like for cake. When I bring this beauty to family gatherings, he gets to enjoy his coconut as well. Sharon Rehm of New Blaine, Arkansas, sent this response.

Amaretto Butter Frosting

Cupcakes with this rich and buttery Amaretto topping will be the talk of the party. —Anette Stevens of Olds, Alberta, Canada Please keep in mind that every product is chosen by our editors in an unbiased manner. If you make a purchase after clicking on one of our affiliate links, we may receive a commission.

Your Guide to Frosting a Cake with Smooth Buttercream

You wouldn’t believe me if I told you that once upon a time it took me hours to frost a cake with a smooth buttercream frosting.My perfectionism played a role, but I also didn’t know as much as I do now about frosting procedures, which contributed to my failure.In the end, I recall obsessing over every fault and simply smoothing the cake over and over again until I was satisfied with the final result, which took about an hour.In these days, I’ve gotten the frosting process down to around 15 minutes, and I can’t wait to share my finest methods with you in order to help you alleviate some of the worry that appears to come with cake decorating.I already have an earlier video on my YouTube channel that demonstrates some of these smooth buttercream frosting techniques, but I’ve learnt much more since then and wanted to create a new video with narration and additional information for you.

It will help you to stay current with my current methods and have something more specific to reference when you frost the cakes for the next holidays.
Take a look at it before continuing reading about frosting tips and methods in the section below!
Do you want to see more videos like this one on Cake Basics?
See the increasing collection on my YouTube channel by visiting this link: You’ll also discover a plethora of cake recipes and decorating tutorials to help you get creative and improve your skills – be sure to subscribe so you don’t miss out on any new content!

What Kind of Buttercream Works Best?

American Buttercream is my go-to recipe for everything I make — fillings, crumb coatings, icing cakes, piping cupcakes, and everything in between.This Buttercream has been intentionally modified to have the optimum consistency for icing cakes, as well as to be less sugary than your typical American Buttercream.Having said that, there are a number of various buttercreams available, and I understand that everyone has their own favorites.No matter what sort of buttercream you’re used to working with, these approaches will work just as well for icing a cake as any other.As a consequence, whether you like Swiss Meringue, Italian Meringue, German Buttercream, stabilized whipped cream, or anything else that is intended for icing a cake, you may use these tips and procedures to get the finest results possible.

While they’ll work with any of my frosting recipes (which are all made in the United States), please feel free to substitute your own personal favorite and follow along with this post.

3 Tools You Need

For as long as you have the proper equipment, the tactics I’m going to provide will be quite effective.Here are the recipes that I have grown to rely on for every cake that I bake: A Turntable for a Cake: I’ve had an older model of this Wilton turntable for more than a decade, and it’s still going strong.The one I use is now out of stock on Amazon, but I’ve tested the latest version and can confirm that it performs identically.Neither has a non-slip middle, which ensures that your cake will not shift while you’re smoothing buttercream, nor do they have the smooth rotation that is required for a flawless finish.Angled Spatula: This 9″ Wilton spatula is great for adding frosting to the cake while also ensuring that the cake has a nice, level finish on top.

The angle in it allows you to smooth with more elegance than you would with a straight spatula – or, to put it another way, it makes it simpler to produce those crisp edges around the top (in my opinion).
Unknown to me if this Norpro Bench Scraper that I’m now using is officially an icing smoother, but it’s the most effective tool I’ve discovered for this particular activity.
In addition to being simple to hold at a 90-degree angle for achieving perfectly straight edges, the stainless steel construction makes it simple to clean and to apply a little bit of heat as necessary.
I’ve used a variety of icing smoothers throughout the years, but this is the one I always coming back to.

Start With a Chilled, Crumb Coated Cake

If you want a strong foundation for your final layer of frosting, nothing is more firm than a crumb-coated cake that has been cooled for at least 30 minutes before being iced.Crumb coating aids in the shaping of the cake’s base and lowers the likelihood of crumbs getting into the final layer of buttercream.Cold cake helps all of the buttercream firm up, ensuring that the layers and fillings stay there while you’re putting the final frosting on top of them.

Step 1: Frost the Top of the Cake

As you turn the cake on the turntable, use your angled spatula to apply a few scoops of buttercream on the top of the cake while it is still cooled and crumb coated.As you smooth the buttercream down to a level surface, rotate the turntable.The level finish you acquire by rotating the turntable while keeping the angled spatula as parallel to the cake as possible will be easier to attain.Smoothing and turning the buttercream until it goes just beyond the edge of the cake is the final step.It’s very acceptable to add extra buttercream to the top as you go.

But don’t get too caught up in making the top look ideal at this point in time.
Given that we’ll be revisiting the top of the cake during Step 3, it’s critical to ensure that the frosting is level and extends over the edge of the cake in this step.

Step 2: Frost the Sides of the Cake

Next, using your angled spatula, spread a layer of buttercream all around the sides of the cake, about a 14-inch thickness.Starting at the bottom of the cake and working my way up to the top is my preferred method.When the edges of the cake are all coated, rotate the turntable while holding your icing smoother at a 90-degree angle parallel to the cake.In order to make it simpler to smooth the cake, the tighter you can angle the icing smoother with the edges of the cake, the better.After smoothing the buttercream a few times, you may notice that you need to fill in some holes in the buttercream.

If this is the case, simply apply extra buttercream to the affected regions and smooth with your icing smoother as before.
It is really beneficial at this stage to place your hand immediately in front of the cake on the turntable and smooth it out while you spin the cake a complete 360 degrees.
Because you will be starting and ending your smoothing in the same location, you will be lowering the changes of various ″seams″ around the sides of your cake.
One additional useful suggestion for this phase is to gradually heat your icing smoother (if it’s made of stainless steel) by running it under hot water, allowing it to dry fully, and then allowing it to cool slightly before smoothing the cake.
You may use this to smooth out any creases in your cake finish, but you must be careful not to heat the icing smoother to the point that it melts your buttercream.

Continue to work until you are satisfied with the outcome.In the event that you are unable to reach a point where you are satisfied with the sides, you may choose to skip this step and go to Steps 3 and 4.Believe me when I say that moving on to Step 4 will help you achieve smooth sides much more quickly than spending too much time fussing over Step 2.

Step 3: Create Sharp Edges

Step 2 left you with a buttercream crown around the top edge of the cake, as you can see in the picture.This is exactly what you want because it is necessary for making crisp edges.Swipe the outside edges of the buttercream crown toward the center of the cake with your angled spatula.Repeat with the other side.You’ll want to make sure that your angled spatula stays as level as possible as you work your way around the whole top of the container.

In the event that you’ve chosen that you’d like the sides of the cake to be smoother, you’ll be ready to go on to the next step in the decorating procedure once you’ve finished with all of the edges looking beautiful and crisp.
If this is the case, go to Step 4.

Step 4 (Optional): Chill and Repeat

The greatest thing you can do if you’ve gone through all of the preceding stages and still feel like your cake might be smoother is to place it in the refrigerator for at least 20 minutes.This is far preferable to fussing over the finish of your cake and over-smoothing the surface.Put the cake in the refrigerator for a few hours or overnight to allow the finish to firm up and offer a wonderfully robust base for a final (extremely thin, incredibly smooth) application of buttercream.Once the cake has been refrigerated, repeat Steps 1 through 3 once more, but this time spread a very thin layer of buttercream all over the top and sides of the cake.In addition, because the buttercream layer behind it is so densely packed, you’ll be able to apply more pressure to the surface and achieve a flawless finish in a more foolproof manner.

The next stage in your cake designing procedure is to decide if you are satisfied with the smoothness of your cake finish.
Keep an eye out for my methods for putting sprinkles to the edges of this cake in a forthcoming Cake Basics post, so stay out for that!
And please don’t hesitate to ask any questions in the comments section below.
Want to learn more about Cake Fundamentals?
Visit this page to read all of the postings and to learn about the caking ways that I’ve learned to like over the years.

Every step of the way, I’ll be there to support you!

How to Frost a Cake Smoothly – Step by Step Tutorial

Recently, I’ve been attempting to return to the fundamentals. However, despite the fact that I’ve published several cake recipes, I’ve never written a comprehensive piece on how to frost a cake neatly. You’re not kidding, are you? This comprehensive tutorial demonstrates step-by-step how to decorate and frost a cake from beginning to end. It’s a terrific tool for beginner bakers or anybody who has difficulty frosting cakes with smooth sides on their first try. My tips and tricks include: what cake boards I use, how to avoid your cake layers from sliding around, how to crumb coat (also known as dirty ice a cake), and most importantly, how to create smooth sides for a lovely, completed look. In addition, I’ll go through some of the usual problems that beginner bakers encounter while icing layer cakes! These include issues such as: why are the edges of my cake bulging? why are my cake layers sliding? how can I prevent breaking my cake layers when icing a cake? why is my cake lopsided? and more.
What can I do to keep my cake from sweating or forming condensation on it?

American buttercream is my preferred type of frosting to work with because it is my favorite to eat, but this instruction may be applied with any style of buttercream, from Russian to Swiss Meringue. It is beneficial to have the appropriate tools in order to achieve success. All of these equipment are not absolutely required, but they will make your life a whole lot simpler when it comes to cake decorating and other baking projects. (This is my favorite, but a plastic cake stand like this would also work! )
a rotating cake stand (this is my personal favorite, but a plastic cake stand like this would also work! )
Offset spatula (large and/or tiny)
bench scraper
greaseproof cake board or fully flat plate

Step 1: Level Your Cake Layers Once They’ve Completely Cooled

First and foremost, make sure that your cake layers are level!It is recommended that you do this once the cake layers have completely cooled to room temperature.If you try to eat them while they’re still warm, they’ll crumble and you’ll end up with a huge mess on your hands.Carefully level the tops of each cake layer with a serrated knife before assembling the cake.This will make it much easier to frost your cake and will help to minimize bulging frosting or air bubbles that might get caught between uneven cake layers in the process.

Step 2: Chill Your Cake Layers

Even though this step may seem strange, I strongly advise chilling your cake layers in the freezer for around 20 minutes before constructing your cake.It makes them so much simpler to handle and reduces crumbing to a great extent.As an added bonus, it keeps your cake layers from moving around when you’re icing them.After being built, the cake will be more sturdy since the buttercream will have stiffened a little due to the cool cake layers.In the event that you prepare your cake layers ahead of time and freeze them, simply remove them from the freezer and unwrap them around 20 minutes before you intend to use them.

Step 3: Stack Your Cake Layers

After that, it’s time to start stacking your cake layers!Begin by putting a spoonful of buttercream in the middle of your cake board or cake stand, allowing it to dry completely.This will function as a glue, holding your foundation cake layer in place as you construct the rest of this cake.Using an offset spatula, apply a thick, uniform layer of buttercream on top of each cake layer to create a layered effect.Check to see that your cake layers are lined and straight as you build them up.

I prefer to use my bench scraper as a guide and press it against the side of the cake to verify whether the layers are aligned properly before cutting the cake.
Stack your cake layers and push down on the top layer with both of your hands after they are all stacked.
This aids in the removal of any trapped air that may have formed between the layers.
This simple approach aids in the stabilization of your cake layers prior to applying your crumb finish.
You want to press firmly enough to gently compress your cake layers, but not so hard that you push the frosting out between the layers of cake you’re working with.

Step 4: Crumb Coat & Chill

Once your cake layers are stacked, apply a thin coating of frosting to the top and sides of your cake.This is referred to as a crumb coat, and it is designed to capture those troublesome crumbs, making it simpler to apply a beautiful second coating of frosting.First, with the use of an offset spatula, apply a thin layer of frosting on the top of the cake.Then, using another offset spatula, spread extra buttercream along the sides of the cake.Use a bench scraper to smooth out the frosting along the sides of the cake once all of the cake layers have been completely coated with icing.

You want to use a reasonable amount of pressure on the object.
It should be just enough to smooth out the icing, but not so much that it tears the edges of the cake layers apart.
Scrape the extra buttercream off the cake with a bench scraper after each pass around the cake and place it in a separate bowl.
Avoid mixing your awful crumb frosting into the main frosting dish by mistake.
It’s not worth it.

Use a tiny offset spatula to slide any excess icing from the top edge of the cake toward the center of the cake after you’ve flattened the side of the cake.It may take some effort to become accustomed to this action, but the more you do it, the more natural it becomes.Even though the crumb coat does not have to be perfectly smooth, the smoother it is, the simpler it will be to smooth the second layer of frosting.

You may use this as an excellent chance to rehearse the procedures you’ll be taking when you smooth the second application of icing on your cake.It’s basically the same actions as before, except with a thinner covering of icing.Once you’re satisfied with your crumb coat, place the cake in the refrigerator for 20 minutes or the freezer for 5 minutes to set.Chill the cake until the icing is firm to the touch and the cake is completely set.

Step 5: Add on the Second Coat of Frosting

Remove your cake from the refrigerator or freezer and give your buttercream a nice swirl to bring it back to life.I’ve noticed that my frosting produces air bubbles when it sits out in the sun.After you’ve stirred the frosting with a rubber spatula for a couple of minutes, it should have returned to its silky-smooth state.During this phase, I also tinted my icing purple to make it easier to notice and photograph.Then apply a second layer of icing on the cake.

A thick layer of frosting should be put on top of the cake using a broad offset spatula.
Then, using extra buttercream, apply it along the sides of the cake.
In comparison to your crumb coat, this layer should be significantly thicker.
At this point, you shouldn’t be able to see any of your cake layers anymore.
Smooth the frosting over the sides of the cake with a bench scraper to make it seem even.

In this case, the purpose is more about spreading the frosting around the cake than it is about scraping it off.Attempt to hold your bench scraper at an angle that is almost parallel to the surface of the cake..After each pass around the cake, use a modest amount of pressure and scrape away any extra buttercream.

Step6: Patch the Frosting Gaps

If you look closely after your first few passes, you may notice some little areas or patches that require more frosting. Small dabs of more buttercream can be applied to these spots, and then smoothed out with your bench scraper while applying somewhat less force. Repeat this procedure until the sides of your cake are completely smoothed and polished.

Step7: Heat Things Up

Once your frosting is almost smooth, it’s time to use my favorite frosting smoothing technique to finish it off perfectly.Run your bench scraper under hot water and dry it thoroughly before using it to very carefully smooth the icing.A small amount of heat from the metal melts the frosting, resulting in a lustrous, silky smooth finishing appearance.The top of the cake should have a lip of frosting around it after you’ve smoothed the edge of the cake with your spatula.If you want your cake to have sharp edges, you must ensure that the icing extends over the top of the cake.

To finish, use a tiny offset spatula to scrape extra icing down the top border of the cake and into the center, removing it after each pass of the spatula.
If you let the frosting to accumulate in the middle of the cake, it may result in a domed top.
It is critical that you brush the buttercream off your little offset spatula after each pass, or else your edges will not seem as clean as they may be.

Step 8: Keep Practicing

The first few times you frost a cake, you may find that these movements do not seem natural or intuitive.This is completely normal!It takes a lot of practice to become proficient with them and develop muscle memory.Even after years of cake-making, it still takes me 10-20 minutes to smooth the second coat of icing on a layer cake.It always appears to be such a quick process in my films, but that’s just the magic of video editing doing its magic.

It is a long and drawn-out procedure, but it is ultimately worthwhile!
The race is won by those who go slowly and steadily.

Troubleshooting

While I’d like to believe that after reading this, you’ll be able to frost a cake without incident, I’m well aware that things don’t always go as planned.The following are some frequent problems that individuals have when icing a cake, as well as solutions to these problems.Generally speaking, leveling and cooling your cake layers is the solution to almost all of your baking woes!It adds a little additional time to the procedure, but it makes it so much simpler overall.

Why Are Sides of My Cake Bulging?

There are a number of different factors that might cause your frosting to slide out between your cake layers while it rests in the refrigerator.
The most typical reason for this is because the cake layers have not been leveled properly, which can result in air being trapped between the layers of the cake.
Using flat cake layers, as well as pushing down on the cake layers after they’ve been stacked, can assist avoid this problem.
It’s also possible that your buttercream is too thin in consistency.

When you’re constructing and icing your cake, it’s critical that your buttercream has the proper consistency.

Why Are My Cake Layers Sliding?

As a cake decorator, there is nothing more stressful than having your cake layers slip all over the place when you are attempting to frost your cake.
The reason for this is because your cake layers are not cooled, your buttercream is too thin, or if you’re filling your cake with a mushy filling such as jam or apricot jam.
There are a few things you can do to keep this from happening.
It is strongly recommended that you chill your cake layers in the freezer for 20 minutes before assembling your cake layers.

It also helps to use a buttercream that is thick and solid (like my American buttercream).In order to hold the filling in place and prevent adding too much, pipe a buttercream ring around the outside of the cake before adding the filling to the center.

How Can I Avoid Tearing My Cake Layers While I’m Frosting a Cake?

If you’ve had your cake layers rip while you’ve been icing your cake, you may want to cool your cake layers and make sure your buttercream isn’t too thick before you continue. There are certain cake recipes that are also simpler to frost than others, so if you’re having trouble, you might want to try a sturdier cake recipe, like my vanilla layer cake recipe, instead.

Why is My Cake Lopsided?

If your cakes are turning out uneven, it’s most likely because you aren’t leveling your cake layers properly before baking them.
Before assembling your cake, use a serrated knife to level the top of each cake layer before stacking the layers.
I also recommend that you examine the form of your cake once it has been built to ensure that it is level.
Some individuals go so far as to use an actual level to ensure that everything is perfectly aligned.

This is normally used for larger cakes, such as wedding cakes, but it is an excellent method to double-check!

How Can I Prevent My Cake from Sweating or Having Condensation?

Condensation is another major problem with cakes.
The likelihood of this occurring is quite high if you reside in an extremely warm or humid region.
Make an effort to chill the cake in the refrigerator rather than the freezer to reduce the chance of temperature shock, and keep your kitchen as cold as you can!
If you have a fan or an air conditioner, make sure to turn them on while you are baking your cake.

Let Me Know What You Think

I hope this article has shown you how to frost a cake properly and has assisted you in getting the smoothest sides possible on your cakes. If you post pictures of your cakes on social media, please tag me @chelsweets andchelsweets so that I may see your fantastic creations.

Smooth frosting or ganache finish on cakes

I hope this article has shown you how to frost a cake properly and has assisted you in getting the smoothest sides possible on your cakes! If you post pictures of your cakes on social media, please tag me @chelsweets andchelsweets so that I may see your incredible creations.

Smooth buttercream frosting or ganache on cakes

The desire for a flawlessly smooth icing on a cake might be motivated by a number of different factors.
Perhaps you just need a flawless, smooth cake surface for the purpose of applying your cake decoration.
Alternatively, you may require an impeccably even base in order to apply a faultless Mirror Glaze.
So I’m going to show you how I do it today.

Yes, I will be bringing out some of my specialized cake-decorating tools and supplies.Nevertheless, they aren’t required.They just expedite the process of frosting cakes.If you do not have all of the equipment provided, don’t be concerned — I suggest alternatives that I personally utilized up until a few months ago!

What frosting to use

This technique may be done with either buttercream or chocolate ganache, depending on your preference.
You may use any flavor you wish for the buttercream frosting, as long as it has enough structure — that is, it is not too loose – to hold its shape.
I have two recipes that are ideal for this tutorial: my Chocolate Buttercream recipe and my Vanilla Buttercream recipe.
(Please note that the Vanilla Buttercream recipe is included in the Vanilla Cake recipe.)

What cake to use

You may use any type of cake that you desire.
The Chocolate Cake with a Dark Chocolate Ganache that I made for this lesson is an exquisite and timeless combination, and I wanted to share it with you.
In particular, once it has been completed with a Mirror Glaze – which is why I like a flat surface on this cake!
And then there’s the, ummmm, ″icing on the cake″ (yes, I said it): Using only one bowl, this cake is a one-dish miraculous creation that is deeply chocolaty while still being ultra-moist and having a lengthy shelf life.

My traditional Vanilla Cake, depicted below, might also be a good choice for this occasion.Another advantage is that you will probably not need to level it because it will come out nearly completely flat!

Part 1: Frosting the cake

To level the cake, just slice off the mounded top of each cake with a serrated knife, as shown in the photo. It’s honestly simpler to eyeball it than it is to fiddle with cake levellers when using the edge of the cake as a reference
In order to frost the cake, turn it upside down so that you can work on a perfectly flat surface. If you have access to a cake spinner, use it to speed up the frosting process. However, it is not required. I’ve been icing cakes for the most of my life without ever having one up until two weeks ago! This is the one I purchased — it is incredibly strong and non-slip, which is exactly what you want. There’s no use in obtaining a bumpy, inexpensive plastic one. It’s available on Amazon in the United States. The following links are not affiliate links.)
Pipe on the chocolate ganache in a swirl pattern — this is the quickest and most straightforward method of frosting a cake so that it is perfectly level. Believe me when I say that drizzling a huge scoop of ganache on the cake is far more difficult
Spread the ganache on top of the cake to fill in the spaces. Remember that this is the filler layer, which will be leveled/squished when the next cake layer is applied
there is no need to be flawless here.

5.
Finish with the second layer, then pipe ganache all around the sides, starting at the base and working your way up to the top edge; 6.
Pipe ganache on the surface in the same coil pattern, all the way to the edge; 7.
Roughly smooth it out using a small palette knife (or butter knife) – don’t worry about making it perfectly smooth at this point; just get it as smooth as possible.

In order to make the ganache simpler to work with and to get a stunningly smooth finish, we’ll put it in the refrigerator to chill.8.Refrigerate for 1 hour to harden up the ganache — this will make it much simpler to smooth up the surface.9.

Part 2: Making it smooth!

Remove the cake from the refrigerator and smooth the surface. Refrigerate overnight or for many hours before using, and let it to soften for 5-10 minutes before dealing with it again. Once you’ve done that, use a variety of large and small palette knives, or basically anything flat and reasonably long so that you can swipe it across the surface of the cake to smooth it out as much as you possibly can. A mix of a large and a little palette knife is what I use. The huge one is useful for leveling large areas of ground, while the tiny one is much easier to operate with and provides superior control
Use a cake scraper to smooth and straighten the sides of the cake, if you have one, to ensure that the cake is perfectly round. Otherwise, anything with a straight edge would do — I used to use a ruler (which is still functional! )
Straighten up the corners by running a tiny palette knife lightly over the rim at a 45-degree angle, then smoothing out the rest of the cake’s top and sides. This is also your opportunity to ensure that the cake is completely round when viewed from above.
Check at eye level – Looking at your cake from the side is the best method to see how smooth and level it is.

IMPORTANT TIP: When the buttercream or ganache is little on the hard side and fresh out of the fridge, smoothing the edges and surfaces is the quickest and most straightforward method.
As a result, if you handle it for an extended period of time and it becomes soft again, simply place it back in the refrigerator for a short period of time.
Depending on the temperature of your kitchen, the time it takes for the ganache or buttercream to become too soft to work with might range from 10 minutes in the winter to 3 minutes in the height of summer.

Part 3: Moving the frosted cake

When I need to transfer cakes with additional care, I use two palettes or kitchen knives to do so in a nice and orderly manner. The following is an example of a Mirror Glaze Cake, as seen in the step images and in the video:

2 long palette knives or 2 kitchen knives (or one of each, as I do!) — Use two long palette knives or two kitchen knives (or one of each, as I do!). Put two of them under the cake about a quarter of the way through – one from the left side and the other from the right
Lift them both at the same time, and then transfer the cake to the rack or plate
With a third knife, gently push the cake off the rack/platter. Leave the shifting knives in place beneath the cake until the cake has been placed on the rack or plate. Remove the shifting knives from the ganache/frosting/mirror glaze with a butter knife or tiny palette knife to ensure that they are removed smoothly without causing the ganache/frosting/mirror glaze to become messy. Edges that are nice! (That’s just a smear of frosting on the cake dish, as seen in the preceding stage images.)

That’s all there is to it.
Your cake is now complete with silky icing or chocolate ganache, and it’s ready for you to decorate whatever you like!
Oh, and I can’t leave you without giving you a little peek at how that Mirror Glaze looks in action….
It may seem unusual to create an article without include a recipe, however it does not appear that putting down the above procedures in a recipe card would be of much use.

Maybe I’m completely incorrect.If you’d want me to condense the instructions in a recipe card – possibly even without the photographs – just let me know in the comments section and I’ll do it!– Nagi x Nagi x Nagi x

Life of Dozer

As you can see, this is not one of his more endearing behaviors (it’s a really windy and chilly day today, and the wind is blasting into the home!).

How to Frost a Cake with Buttercream – Step-by-Step Tutorial (Photos)

The focus of today’s video is on how to frost a cake that is smooth.
Making that wonderful, smooth finish on a cake can take some experience, but I’ve been asked so many times about how I get such a flawless finish that I’ve finally put up a set of instructions that I think will be useful.
Just keep in mind that you must be patient.
My very first cake did not resemble any of my current creations.

It takes time and effort — as well as the correct tools.Do you want to learn how to frost cupcakes?See my tutorial on how to decorate your cupcakes with a gorgeous icing!Take a look at the transcript

So to start, let’s talk about the tools you’ll need:

Wilton 789 icing tips (for icing the sides and Ateco 844 icing tips for decorating the border) Bags for icing Turntables are used for a variety of purposes (I use Wilton Trim-N-Turn Ultra Cake Decorating Turntable) Smoother for icing (I strongly prefer the Ateco Decorating Comb above any other product).
a spatula with an offset of 9 inches (I use Wilton Angled Spatula) Smoothing agent for fondant (I use Wilton Easy Glide Fondant Smoother) Viva las toallas de papel (Viva brand specifically) For the time being, let’s speak about that icing smoother that you mentioned.
It’s an Ateco smoother, and it’s less than $5, as I said above in my previous post.
A tool like this is the greatest money I have ever spent on a tool of any kind.

When I first started baking, I used another mixer that was large and clumsy, and I had no clue how much it was interfering with my ability to make a good, smooth cake until I used this one.It’s compact, lightweight, and simple to operate.It goes without saying that you’ll need a cake and frosting in addition to these equipment and supplies.I used standard American Buttercream for this project (American Buttercream recipe here).

I go through roughly 2 1/2 recipes worth of ingredients for my cakes of this size and shape.Starting with a cake that had been crumb coated and covered with icing on top, I created this technique.It’s critical to have the top layer of the cake fully assembled and smoothed down as much as possible with your offset spatula before proceeding.It will be smoothed out even more later, but it is preferable to have it smooth now as well.The crumb coat isn’t absolutely essential for every type of cake.As a rule, chocolate cakes are more likely than other cakes to require them since they contain more crumbs.

Nevertheless, due of the method I apply my icing, it is not always required.I use an icing tip and bag to make the icing, which helps to prevent crumbs from mixing into it.

How to Frost a Cake

Consequently, to get started, you’ll need an icing bag equipped with the Wilton789 icing tip and some icing to work with to get started.
Starting at the bottom of the cake, pipe frosting around the perimeter, making sure to apply even pressure to the bag to ensure that the layer of icing is even across the whole cake.
Depending on the height of your cake, you’ll have various layers of piped frosting to work with.
The top layer of the cake must protrude above the top border of the cake.

This will be necessary later on in order to smooth out the top edges and corners of the cake.The frosting should be smoothed after it has been applied to the sides of the cake, once you have finished applying it.Here’s when the icing smoother comes in handy.It should be placed against the side of the cake.

You want to keep it as straight as possible up and down, and as straight as possible up and down.Hold your icing smoother in the same position as before, and use your other hand to crank the record player.Continue to revolve the turntable, scraping the icing off the smoother every now and then to ensure that there isn’t a buildup of icing.I clean off my smoother on a regular basis, and after I scrape the extra icing off of it, I generally wash it down with a paper towel as well, to ensure that there is nothing left on it that would mess up the icing when I set it back on the side of the cake.The angle at which I hold the smoother is depicted in the following figure.I truly feel that the angle makes a significant difference in the smoothness of the icing.

Do not keep it at a 90-degree angle.Because the extra icing is pulled around the cake and fills in gaps more effectively when the angle is closer (as illustrated), As you turn the turntable a few more times, you’ll discover certain gaps that are deeper than the others and that should definitely be closed.It’s most noticeable at the ″seems,″ which are the areas where the three layers of icing were piped on.At this stage, you may use your offset spatula to fill in the gaps with some icing.In order to avoid having too much icing, you should have a small amount of surplus frosting.

Begin smoothing the sides of the cake once again, pushing the extra icing around the cake to fill in any gaps, and wiping away the excess frosting with an icing smoother as necessary.Continue working your way around the outside of the cake, pulling the icing and then scraping it off of the frosting to make it more even and smooth.It is possible to fill in more gaps if necessary; simply continue working the sides until you are satisfied.If all goes according to plan, you should end up with something like this.

It has mostly smoothed out on the edges, but there is still some leftover icing on the top that is sticking out above the cake.
In certain locations, you may notice small microscopic holes in the icing caused by air bubbles.
Your holding angle for the icing smoother might make a difference in how many of those you wind up getting.
Once again, a closer angle is preferable.
In addition, some of them will fill in when we smooth the sides with a paper towel later on in the process.

The next step is always the most terrifying!The top edges/corners are what I’m talking about.It was considerably more difficult to complete these tasks while snapping photographs.Because the entire icing process took longer than usual, my frosting began to crust a little, making it appear a little drier in the images than it should have been at this stage.You want to get your task done as fast as possible.When the icing begins to crust, it becomes more difficult to work with.

You may use either the icing smoother or the offset spatula to finish the edges of the cake.I use either one, depending on my mood, however I find that the offset spatula provides me a little more control on occasion.Pull the frosting in toward the centre of the cake,