How To Frost A Cake Without Tools? - Coffee House and Pastries

When it comes to frosting a cake, especially for beginners, it’s best to go with a simple yet pretty finish. You won’t need a lot of fancy tools to frost a cake, so save those pastry bags and piping tips for another day (or for these cupcakes). Instead, gather up a few kitchen basics.

How to frost a cake without a Froster?

It is easiest to frost your cake on a spinning cake stand, which are available at most kitchen, craft, and cooking stores. Get your cake frosting tools, including an offset spatula and bench scraper to smooth the icing. Don’t use a knife or rubber spatula, as these may be easy to use but will not give the desired smooth frosting you’re looking for.

How to make smooth frosting for a cake?

Get your cake frosting tools, including an offset spatula and bench scraper to smooth the icing. Don’t use a knife or rubber spatula, as these may be easy to use but will not give the desired smooth frosting you’re looking for. If you want, you can use a piping bag with a smooth frosting attachment to add the first layer of frosting.

How do you Frost a cake upside down?

Frosting a Cake Using the Upside-down Method Cut a cardboard bottom. Add wax paper. Spread your top layer of frosting. Place your cake on the frosting. Frost the sides. Smooth the sides. Refrigerate or freeze your cake. Finish your frosting.

How do you frost a cake without a frosting spatula?

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.

What can I use if I don’t have a cake scraper?

A board scraper can work, especially for a smaller cake.

Brand new drywall or woodworking tools are a decent substitute.

A smooth-edged silicone cutting board can substitute.

Your regular offset spatula will do in a pinch, but you have to work slowly and scrape frosting off frequently.

What can I use if I don’t have an offset spatula?

Long and small offset spatulas, for frosting (you can always use a butter knife if you don’t have these) 10-inch serrated knife, for trimming the cakes. OPTIONAL, for technique #4: Piping bag with 1/2-inch round tip.

How do you frost a cake with a spoon?

Holding the cupped part of the spoon and using the handle side, gently press down onto the surface of the frosting and drag it in a straight line from one side to connect to the other. Repeat this process, shingling each line on top of the previous one to create a nice layered effect.

Can I frost a cake with a rubber spatula?

Rubber spatulas come in all different shapes and sizes which can be great for any size cake you make be frosting. They are all pretty much non-stick too so it helps to keep the frosting easily spread onto the cake.

Can you use a knife to ice a cake?

Cut cakes horizontally in half, using a serrated knife. Dollop icing in centre of cake, then use a butter knife or palette knife to spread icing outwards into a thin, even layer. Leave excess icing around edge to ice the sides. Spread icing from top edge down the sides of the cake, adding more icing when needed.

Why does my cake fall apart when frosting?

Adding too much moisture to your cake, like milk, buttermilk, or oil, can cause it to fall apart. There won’t be a proper balance between the wet and dry ingredients. This will cause the structure to not be able to stay together because there is too much moisture in the batter.

How to Frost a Cake

Article to be downloaded article to be downloaded When you think of icing your own cake, you may wince and hurry to the local bakery to get some help. Getting that flawlessly smooth frosting coat on your favorite cake, on the other hand, is simple! To achieve a properly frosted cake, use one of these three ways, and then show off your lovely baked products to all of your friends and family.

1 Allow your cake to cool completely. The most common error people make while frosting a cake is to use hot cake and cold icing at the same time. If your cake is even somewhat warm, the frosting will begin to melt, causing it to spill over the sides and soak into the top layer, resulting in a soggy top layer and bottom layer. Furthermore, if you use cold frosting, it will not be smooth enough to spread and will result in a large amount of crumbs being sucked up. Always make sure that your cake and icing are both at room temperature before cutting into them. The waiting period may be many hours long, but it is required to get a perfectly smooth coating of icing.
If you are going to leave your cake to cool on the counter, lay a slice of standard sandwich bread on top of the cake to prevent it from becoming soggy. This will help to keep it wet and prevent it from becoming stale.

2 Make the cake as flat as possible. When you cooked your cake, it’s probable that the center raised to form a little dome on top of it. While this is absolutely natural, it will hinder your cake from having a fully smooth layer of frosting since the dome will ultimately cause the frosting to slide towards the sides of your cake. Preventing this from happening is as simple as cutting a small layer horizontally off the top of the cake, with a serrated edge knife (cake knife is preferable), so that the top and bottom of the cake run parallel to each other. If at all feasible, remove the top layer of the cake from the pan while the cake is still warm from the oven. This will assist you in obtaining a more flat surface.
If you’re constructing a tiered cake, remove the top layer from each of the layers of cake you’ll be using to make the cake.

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3 Prepare the cake for serving. Following cooling and cutting, prepare your cake for icing by laying it on a circular piece of cardboard or cake bottom to prevent it from falling over. Strips of wax paper about 2″ thick should be placed around the borders of the cake and around the bottom. When you are through icing the cake, the wax paper will be removed, revealing a smooth bottom beneath the frosting layer. It is simplest to frost your cake while it is sitting on a rotating cake stand, which can be found at most kitchen, craft, and culinary supply stores. Prepare your cake frosting equipment, which should include an offset spatula and a bench scraper, in order to smooth the icing on the cake. To apply the initial layer of frosting, do not use a knife or rubber spatula, as these may be convenient, but will not result in the perfect frosting you seek. If you prefer, you may use a piping bag with a smooth frosting attachment to apply the frosting. You may also use different piping tips to decorate your cake after it has been baked
however, this is optional.

4 Finally, apply the crumb coat. This rough coating of frosting is utilized to lock in the crumbs so that your frosting may be smoothed easily once it has been baked. Spread a thick layer of your room temperature frosting over the top and edges of the cake with an offset spatula to create the crumb coat. Rather of moving the spatula back and forth, keep it moving in the same direction as the frosting to ensure that any stray crumbs are tucked under the icing rather than being brought to the top.
Never let your spatula come into contact with the cake, as this will reduce the likelihood of crumbs becoming adhered to it and appearing on the top of your frosting.
Before applying additional layers of icing, place the crumb-coated cake in the refrigerator for at least thirty minutes.

ADVICE FROM AN EXPERT 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.
‘Matthew Rice’ is a pen name for Mathew Rice.
Professional Baker with a Dessert Influencer background In addition, pastry chef Mathew Rice says: ″In order to create a crumb coat, you just spread a super, incredibly thin coating of icing over the whole surface of the cake, and then refrigerate it.

This has the effect of enclosing all of the crumbs in that section of the icing.
So when you go back to frost it, all of the crumbs will have been trapped in that layer, and they will not show up in your final application of icing sugar.″ Advertisement

1Put a dab of frosting on top of the cake. It may be beneficial to briefly reheat the icing before spreading it, or to add a spoonful of corn syrup and thoroughly mix it before spreading it. Using an offset spatula, put a large dollop to the top center of the cake. 2Spread the icing evenly over the cake. Spread the frosting outwards from the middle of the cake using your spatula. To make this simpler, you may turn the cake dish around. Don’t be concerned about getting the frosting absolutely smooth just yet
instead, focus on making sure that the crumb coat is fully coated.
3Frost the sides. To make the frosting, place a little amount in the center of one of the sides and spread it outwards in a single direction. As you spread the frosting, make sure to keep your spatula parallel to the sides of the cake and to add extra icing if required.
4Smooth the frosting. Return your spatula to the top of the cake and move it carefully back and forth over the surface to smooth it out any wrinkles or imperfections. Then repeat the process on the sides, wiping away any extra icing as required. When you are certain that your cake is absolutely smooth, remove the wax paper strips from the bottom and enjoy your beautifully smooth cake! Advertisement

1Make a bottom out of cardboard. The bottom of your cake pan may be used to measure the size of your cake, and a piece of cardboard of the same size can be cut to fit. Attach this with a single piece of tape to your spinning cake plate. 2Add wax paper to the top of the cake plate. Remove the cardboard and cake plate from the oven and cover with a big piece of waxed or baking paper. It should completely cover the plate, with perhaps a few inches of excess hanging over the sides. 3. Tape these to the bottom of the cake plate so that the paper doesn’t move around while you’re icing. To begin, use your offset spatula to apply a thick layer of frosting straight onto the wax paper that is 1 to 2 inches thick. Make sure to completely cover the area of the wax paper under which the cardboard cutout is put. 4Place your cake on top of the icing and smooth out the borders with a spatula if required. 5 Take the crumb-coated cake out of the fridge and flip it over into the icing to finish off the frosting. 5. Frost the edges of the cake after placing it carefully over the frosting, centering it so that the entire cake is placed over it. Then, using an offset spatula, spread a substantial amount of frosting along the sides of the cake. Because you will be wiping the excess off with your bench scraper once it has been coated, use more than you think you will need. 6Smooth the sides with your bench scraper. Take your bench scraper and place it against the sides of the cake while slowly spinning the cake plate. As excess icing accumulates on the scraper, wipe it off with a damp cloth and soak it in warm water. Remove any surplus that may have accumulated on the wax paper at the bottom of the container.
7 Refrigerate or freeze your cake once it has been baked. Place the entire cake dish in your refrigerator or freezer, without moving or modifying the cake in any way, and allow the frosting to harden. This might take anything from a half hour to many hours, depending on the temperature.
8 Finish the icing on your cake. Remove the cake from the refrigerator when the icing is stiff to the touch. Using your fingers, lift the cake off the cake plate by untaping the wax paper from the sides. Remove the cardboard cutout from the bottom of the cake and flip it over onto a cake plate to finish. Afterwards, carefully peel up the wax paper to reveal a flawlessly smooth surface below. If your frosting starts to rip away from the wax paper, it hasn’t been allowed to cool completely. Set aside for at least another thirty minutes the cake covered with wax paper/frosting in the refrigerator.
You may use your offset spatula to fill in any holes in the frosting caused by air bubbles by spreading a little amount of hot frosting on top of the holes and smoothing it out afterward.

1 Begin by applying your first coat of icing. Using an offset spatula, carefully remove your cake from the fridge while still covered in the crumb coating. Add a dollop of room-temperature frosting to the top center of the cake. Additionally, you may use your smooth cake piping tip to add another layer of icing to the cake if you so choose. Frost the top of the cake, starting in the middle and working your way out. Once you’ve finished icing the cake’s top, add a layer to the sides as well
don’t be concerned if the initial layer isn’t completely smooth. Attempt to maintain it as level and smooth as possible, smoothing away any ridges that may appear

2Allow the frosting to dry completely. For 15-20 minutes, let the cake uncovered on the counter until the icing is dry to the touch. You can allow it to set for an extended period of time if necessary.
3 Make the tops smooth. Place a paper towel or a sheet of wax paper on top of your cake to protect it from the elements. Smooth the frosting with your fingers, keeping the paper between your fingers and the icing. Reposition the parchment paper to the sides of the cake and continue the process to smooth the edges as well. Use wax paper to make a cake that is absolutely smooth. To allow a minor pattern to show through, use a paper towel with the ridge side down
only place the paper and smooth it with your fingertips one time, then discard it. Lifting and replacing the paper on the same area of cake will reveal the wet underlayer and smear the icing
lifting and replacing the paper on a different section of cake will expose the dry underlayer and smear the frosting

1 Begin by creating a feathery design. Pipe stripes on the top of your cake in even rows using an icing color that contrasts with the cake. Make uniform lines perpendicular to the ones you just piped with a long toothpick, and then discard the toothpick. Every other line should be drawn in the opposite way. A gorgeous marbled or feathery effect will be created on the top of your cake as a result of this technique.
2 Make designs by piping them on. To decorate the top of your cake, use a standard cake piping bag with a variety of tips to create beautiful designs. Using a piping bag, you may create a repeated pattern, text, or little designs on your cake. For those who don’t have access to a piping bag, an ordinary ziplock bag with the tip cut off can be used instead. Decorating a camo cake, for example, may be accomplished by piped blobs of buttercream in various shades of green, brown, and black over a foundation layer of white icing.

3Use fondant in a variety of colors. Invest in or manufacture your own colorful fondant, which is a sugary dough-like icing that can be moulded and spread for a smooth application. Using fondant, cover the entire cake or use it to construct miniature figures and details to be placed on top of the cake
4finish by decorating the cake with fresh flowers. After you have completely frosted your cake, decorate it with fresh flowers to give it a vibrant aspect. The addition of fresh flowers to your cake gives the illusion of a lot of effort, but they are an amazingly simple touch to your cake.
5Make a border with ribbon. Alternatively, you may use genuine ribbons to give the border a satiny appearance, or you can make ribbon strips out of fondant to add to the border. Ribbons are very effective when used to decorate a cake that has numerous levels, such as a wedding cake. Advertisement

Question Add a new question Question What is the best way to frost sticky cupcakes? Make designs on the cupcakes with a piping bag and piping tip by piping them on.
Concerning the Question What is the best way to ice a Bundt cake? Bundt cakes are often not iced or decorated. Instead, use a glaze that is poured over the top.
Question I refrigerated my frosting, and it has now become stiff and won’t spread over the cake. What can I do to help? Before frosting the cake, you may just microwave the icing for a few seconds or let it to get to room temperature.
Question When I crumb coat my cake, pieces and crumbs end up in the frosting, which is not ideal. What can I do to put a stop to this? That’s the desired reaction to a crumb coat, after all. Simply apply a tiny bit of icing during the crumb coat and then freeze it to trap the crumbs
this way, the frosting on the exterior will not combine with the crumbs and result in crumbs. Is it okay to use butter in a cream frosting recipe? Yes, you can, but be sure to soften the material first.
Question What can I use to frost the cake in place of a spatula, if at all? Can I use a long butter knife to cut the butter? Answer: A butter knife would be just as effective as a pastry blender, provided that the frosting is applied with care. What is a Bundt cake, and how do you make one? A Bundt cake is a form of cake that is baked in a special pan that has the appearance of a large elegant doughnut. Question Can I turn the cake over and ice it? It is possible
nevertheless, it is not the most technically accurate method of icing a cake. What is the best way to pipe rosettes on the edge of my cake? Put the buttercream in a piping bag fitted with a closed star tip and pipe it onto your cake. Begin by applying pressure to the top of the bag and piping in the centre, working your way around the sides, then gently releasing pressure and finishing it off. If none of this makes sense to you, you can discover lessons on YouTube that may be of assistance.
Question When I’m frosting a cake, how can I cut holes for the royal icing? One simple method is to use a piping bag tip to remove some cake from the surface of the cake before filling the area with royal icing.

More information on the replies Inquire about something There are 200 characters remaining. Include your email address so that you can be notified when this question has been resolved. Advertisement submissions are welcome.

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To level the surface of your cake if it has bubbles or bumps, simply scrape them off with a knife and smooth the surface. Any ″marks″ will be covered by the icing.
If you are putting wax paper below the cake, make sure you just cover the edges of the cake and have the ability to quickly remove the paper out of the cake when finished. You don’t want to be the one who snags the cake.
It is always preferable to have too much icing than than too little.
It is possible to have cake crumbs mixed into the frosting if there is not enough icing.

About This Article

Summary of the ArticleX Always allow for complete cooling before applying frosting to a cake; else the icing will become liquid.If required, slice off the tops of the cake layers so that they are entirely flat, and then coat the cake with a crumb coat, which is a thin coating of frosting that will seal in the crumbs and allow the frosting to be smoother once it has been coated.Refrigerate the crumb-coat for at least 30 minutes before removing the cake from the refrigerator and piping a generous dollop of frosting into the middle.

Spread the frosting out with an offset spatula, then coat the sides of the cake and smooth out the icing with your spatula to finish.
Continue reading the post to find out more from our Professional Baker co-author, including how to decorate your icing and pipe it!
Did you find this overview to be helpful?

The writers of this page have together authored a page that has been read 303,818 times.

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:

A favorite layer cake recipe of yours
A choice of frosting
a piping bag
Knife with a long serrated blade
A spatula with an offset
Paper that has been waxed
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

Since it was first made, our family has been able to enjoy this magnificent tiered cake. The drink is popular for a variety of events. — Barbara Humiston of Tampa, Florida, submitted this entry.

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.

How To Frost A Cake Without Tools

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. What exactly is it? 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.

What can I use if I don’t have a cake scraper?

A board scraper might be useful, especially when working with a smaller cake. In certain cases, brand new drywall or woodworking equipment might serve as an acceptable alternative. A silicone cutting board with smooth edges can be used as a replacement. In a pinch, an ordinary offset spatula can suffice, but you’ll have to work gently and scrape the icing off the surface regularly.

How do you put icing on a cake without a piping bag?

In order to obtain that beautiful frosting on the cupcake without using a tip, you can choose from one of four options: Make use of a Ziploc bag. Make use of a knife. The cupcake should be dipped. Use a cookie dough scooper to scoop out the dough.

How do you frost a cake with a spoon?

Gently push down on the surface of the frosting with the handle side of the spoon while holding the cupped half of the spoon. Drag the frosting in a straight line from one side to the other using the handle side. To achieve a great layered look, repeat the process, shingling each line on top of the previous one to get the desired effect.

How do you smooth a cake without a spatula?

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.

What can I use instead of a spatula?

If your offset spatula is missing or damaged, you may use a spoon, a standard spatula, or even a butter knife to complete the task.

How do you frost a cake for beginners?

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

Can I frost a cake with a rubber spatula?

Rubber spatulas are available in a variety of shapes and sizes, and they may be used to frost whatever size cake you choose. In addition, they are all quite non-stick, which makes it easier to apply the icing evenly throughout the cake surface.

How do you frost cupcakes without piping tips?

Pour the frosting onto the top of each cupcake using a cookie dough scooper, then place the scooped icing on top of the cupcakes. In a circular motion, spin your spoon or spatula while rotating the cupcake, pushing the frosting out to the edges as you do so. That’s all there is to it! 30th of July, 2014.

How can I decorate a cake without icing sugar?

Decorating a Cake Without Icing: The Most Effective Techniques Fondant is ready to be rolled. Fondant that has already been rolled out may be found in the cake decorating area of most supermarkets. Fruits. Chocolate Caramel Sauce with a chocolate base. Sprinkles. Flowers that are edible. Nuts. Powdered sugar is a kind of sugar. Candies.

How can I transfer a cake without a cake lifter?

Two large, robust spatulas or turners – heavy nylon or metal ones are excellent – should be slid under opposing sides of the cake board, avoiding the front of the cake board. Gently transfer the cake and board to the serving plate; gently take one spatula from the cake and place it on the platter to finish serving it.

Can I whisk with a fork?

Whisk. The whisk may be readily substituted with a fork for many items (such as these eggs), but when a whisk is absolutely essential, use a deep bowl and either two forks or a pair of chopsticks to whisk the ingredients together. Tilt the bowl 45 degrees and use your improvised whisk to vigorously mix the ingredients together.

Can you whisk with a spoon?

Using a wooden spoon to quickly whisk your solution will guarantee that air is introduced into the solution. Along with this, you will see that the components will begin to thicken as you continue to whisk them. The greater the weight of your materials, the easier it will be to combine them.

How do you mix without a whisk?

When combining components such as eggs and whipping cream, whisks help to incorporate air into the mixture. For those who don’t have a whisk on hand, you may create the similar effect by taping two forks together. Look for forks with handles and tines that are the same size. Place one on top of the other so that the tines of both are intertwined.

Should I put cake in fridge before icing?

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

How do you ice a cake step by step?

Take the Following Steps Place a dollop of frosting on the cake stand and set it aside.In order to assemble the cake, place the first layer of cake on the cake stand.Place a couple pieces of parchment paper under the cake to protect it from the elements.

Start with 1 to 112 cups of whipped cream icing.
Spread the frosting to the edge of your cake, but not all the way around.
Place the second layer on top of the first, top-side-down.

What knife do you use to ice a cake?

Begin by frosting the top of the cake. Fill the center of the cake with frosting and spread it outwards using a butter knife or palette knife to create an equal, thin coating of frosting. Excess icing should be left around the edge to frost the sides. Spread frosting from the top edge of the cake all the way down the sides, adding extra icing as required.

How do you keep your icing from sticking to the knife?

Before slicing your cake, quickly chill it in the refrigerator. Frosting that has been let to sit at room temperature smears into layers and adheres to the knife. To avoid this, place your frosted cake in the refrigerator, uncovered, for 30 minutes before serving it. This will help to firm up the butter in the frosting and prevent it from spreading on the cake.

how to frost a cake without tools

When you find yourself writing on a cake and realize that you have forgotten to purchase a new piping bag, here are four alternatives to consider.

Ziplock bags or plastic bags
parchment paper or wax proof paper
a kitchen towel coated with plastic wrap
reusable piping bags

What do I need to write on a cake?

What do you put on cake before icing?

Make a thin and smooth sauce by melting 1/2 cup jelly, jam, or preserves with 1 tablespoon water until thin and smooth. Strain the hot mixture into a small bowl and use a pastry brush to apply a thin coating over the cake’s surface to seal it. Allow the to sit for 5 to 10 minutes to harden before applying the final icing to finish it off.

Why does my cake crumble when I frost it?

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

How do you make frosting easier to spread?

The consistency of your icing should be softened if you’re planning on sandwiching it between cake layers, decorating cupcakes, or crumb-coating and icing the entire cake. Apply 1 teaspoon at a time, mixing well before each addition, until the frosting is readily spreadable.

Should I put cake in fridge before icing?

The consistency of your icing should be softened if you’re planning on sandwiching it between cake layers, decorating cupcakes, or crumb-coating and icing the cake itself. Apply 1 teaspoon at a time, mixing well after each addition, until the frosting is spreadable.

Can you use granulated sugar to make icing?

Which type of sugar should I use to produce icing sugar and why? You may use either granulated sugar or caster sugar for this recipe. The finer the sugar you choose, the more uniformly your icing sugar will combine with the rest of the ingredients. It makes sense to use granulated sugar if you have access to it, but caster sugar works just as well.

Which cream is best for cake icing?

Buttercream is a type of cream that is made from butter and cream. Most icings are harder to spread, however buttercream is softer and more spreadable. Buttercream is the recommended option for flavor and versatility. It may be used as a filling within cakes, as well as a coating for decorative purposes on top of baked goods.

What is a baking spatula?

An very narrow spatula that has a thin, flexible stainless steel blade that is made to last. In addition to icing cakes, this spatula is used to evenly apply toppings or ingredients over the food that is being prepared. In addition to being a decorative tool, the spatula may also be used to serve slices of cake, pieces of pie, or bars of chocolate.

What is a cake spatula called?

A frosting spatula, also known as a palette knife, is a type of cooking equipment that is specifically designed for spreading a material onto a flat surface, such as frosting on a cake or icing on a cake.

Is it OK to hold fork in right hand?

While the European concealed handle grip is more common, the American style fork is handled more like a spoon or a pen once it has been passed from the left hand to the right hand in order to transfer food from one’s mouth to another. Experts in etiquette have observed that the American way of fork-handling is in decline, as it is seen to be inefficient and arrogant by many people.

Is it rude to eat with your fork in your right hand?

The knife should be placed down and the fork should be moved to the right hand, according to US ″cut-and-switch″ etiquette. Once diners have sliced whatever they’re about to eat, the knife should be laid down and the fork should be transferred to the right hand.

What does a cake fork look like?

The pastry fork resembles a salad fork in appearance, however it is thinner and significantly shorter in length, measuring roughly 5 to 512 inches in length. The left tine is frequently notched in order to provide more leverage when cutting.

Cake Decorating without Tools AND a Turntable Hack!

How to Decorate a Cake for Beginners Without Tools

How to Frost a Cake without Cake Tools

No Tools? No Problem! DECORATE WITHOUT CAKE TOOLS. Here’s how.

How to frost a cake for a complete novice demonstrate how to use a knife to ice a cake how to decorate a cake without using a piping bag How to build your own cake decorating equipment in your kitchen.Using a cake scraper, you may easily adorn a cake without using icing sugar.the art of smoothing a cake without the use of a smoother decorating a cake with a spoon is an easy task.

More entries in the FAQ category may be found here.

How to Frost a Cake Without Any Special Equipment

What if you could obtain that picture-perfect frosting job without having to spend money at a bakery? Wouldn’t that be great? Nobody needs to know that you’re a gourmet pastry chef; you can make do with the gear you already have in your kitchen and fool everyone into believing you’re the next cake boss.

It all starts where the cake Stands

In order to properly frost a cake of any size, it is always beneficial to have something that is high up so that you can see all of the regions of the cake, and it is even more beneficial to have something that spins 360 degrees.It’s possible that you already have one, or that you can make one yourself.Prepare the surface on which the cake will be served by sprinkling it with icing to prevent it from sliding about.

Turn a big, wide-bottomed mixing bowl upside down and set a plate on top of it if you don’t have a cake stand handy.
When the cake is raised and closer to the viewer’s eye level, frosting is less difficult.

Piping Bags Ready?

The first step is to actually apply the icing.Now is the time to make certain that the cake has completely cooled down, or the icing may melt and result in a messy, sticky mess on your hands.Tuck overlapping strips of parchment paper under the edge of the cake; this will assist to keep your stand clean while you frost the cake, which is important because we all know life can be a bit messy at times, right?

You may use a plastic ziplock bag to pipe icing onto the cake if you want to be fancy.
Use a cup to hold the baggie and flip the section where you would shut it over the rim.
This will allow you to effortlessly and quickly fill the bag without any mess or bother.

As soon as you’ve finished filling it, zip it up and clip the tip of the baggie off to make a tip.
When frosting the cake, you can add decorative frosting tips if you want to get fancy with it, but the amount of icing that comes out will depend on the size of the cake you cut off.
Alternatively, you may use the bag to pipe icing onto the cake to coat it, or you can use it to decorate the cake with various motifs or even to write on it.

I can’t believe it can be used for more than Butter!

My favorite tool to use is my trusty butter knife, which I keep in my kitchen drawer.A flat, easy-to-handle spatula that performs the same functions as those expensive cake spatulas that are nothing more than a glorified butter knife Simply use light strokes and make sure that the motions you utilize are consistent throughout the piece.Starting with the icing on the top of the cake and working my way out to the borders, I prefer to finish by going along the edge of the cake and down its sides.

It is important to use clean strokes and to avoid applying too much or too little icing.

Get Ready, Get set, Grab your Spatula!

You can always use a butter knife, or you might use a handy-dandy spatula, which is always useful.Rubber spatulas are available in a variety of shapes and sizes, and they may be used to frost whatever size cake you choose.From cupcakes to enormous wedding cakes, you can choose the perfect size for your event, and the best thing is that they are simple to clean!

In addition, they are all quite non-stick, which makes it easier to apply the icing evenly throughout the cake surface.

It’s Not always Crumby

When it comes to frosting a cake, it is critical to understand the fundamentals once you have chosen your weapon.I’m referring to the tool of choice.The first layer is commonly referred to as the ″crumb coat,″ and it serves as the glue that binds the cake together during the baking process.

Now, while this can be a messy and not exactly the cleanest covering, simply apply a little layer of frosting on the cake to give it a little more love.
Once you’ve applied a thin layer of frosting to the cake, place it in the refrigerator to set and firm up.
From there, you may add more icing and even more elaborate embellishments such as fondant and fondant flowers.

Now that these tips and tactics are so simple, anybody may utilize them, regardless of whether or not they have years of culinary expertise under their belts or simply like baking for pleasure.
All of these ingredients can be found in your everyday kitchen or grocery store, so put your newly acquired pastry-level expertise to the test at your next party or special event!
You may be the future boss of the cake shop!
View Spoon’s video lesson on how to frost a cake to see how to really implement these steps and get a visual representation of how they work.

Finished off Sweetly

Learning as you go is, without a doubt, the finest method.You will discover that frosting method varies based on the type of cake you are preparing and the type of frosting to be used, but that the various tools may be utilized in a variety of creative and imaginative ways.To be as competent as a professional chef straight out of pastry school, all you need is a butter knife or the edge of a tool to get started.

Cake Decorating without Tools AND a Turntable Hack!

You shouldn’t let the fact that you don’t have cake decorating materials or that you are away from home prevent you from constructing a beautiful cake!How to design a cake without the need of specific equipment is demonstrated in this article, as is a hack to construct a makeshift turntable.The video version of this instruction may be found at the bottom of the page, if that is more convenient for you.

For my cake, I’m going to use my Perfect Chocolate Cake mixture, which I’ll divide evenly between three 8-inch baking pans.
The cake layers should be chilled for an hour in the refrigerator or 30 minutes in the freezer after they have been baked and cooled.
Because they are firmer and less crumbly, cold cake layers are considerably simpler to deal with than warm ones.

In the event that you don’t have time to bake and decorate your cake on the same day, you may store the cake layers in the refrigerator overnight.
Wrapping the cake layers in cling film or saran wrap before placing them in the refrigerator will help to keep them from drying out.
If you’re planning on traveling with your cake layers in order to assemble and frost the cake while you’re there, be sure to read my lesson on How To Travel With A Cake In Your Suitcase first!
While the cake layers are chilling, prepare the filling and icing for the cake layers.

The filling and icing for this cake are both made with my Best Chocolate Buttercream, but you may use any frosting recipe you want.For the icing, you may use ganache, meringue buttercreams, or even whipped cream if you want.To build your cake, first remove the chilled layers from your refrigerator or freezer.If you wrapped them in cling film or saran wrap before assembling your cake, remove them from the wrap now.Don’t be concerned about any blemishes on the cake’s surface since they will all be hidden by the icing!

To attach the first one to a plate or platter, place a dollop of buttercream in the center of the dish and distribute it around the edges.This will function as a glue to hold the cake together so that it doesn’t slide around when you’re putting on the frosting.Spread some buttercream onto the initial layer of the cake and spread it around to cover the entire cake using the back of a spoon, if necessary.Because the cakes are cold, they should not crumble when you are spreading the buttercream on top of them.

Using a spatula, carefully spread it straight up to the edges of each cake layer, covering the top entirely.
This will allow the filling on top to ultimately meet the frosting on the sides, locking in moisture and preventing the cake from crumbling.
Place another layer of cake on top, and continue to alternate cake layers and filling until the cake is finished.

Once the top cake layer has been placed onto the cake, apply buttercream to the top of it as well.This will be the icing that will be applied to the cake’s top.Smooth out the frosting to the edges of the cake and a little beyond, so that it sticks out over the sides of the cake.

This will give you excellent crisp edges on your cakes, rather than a domed top that droops down down the sides of your cakes.After that, move to the sides.Due to the slant of the cake and the fact that the sides of the cake tend to have more crumbs than the top, this is a little more difficult.It is quite vital that the cake layers have been refrigerated so that they are cold before baking, because cakes that are served at room temperature are even more crumbly than they already are.Make a small scoop of buttercream with the back of your spoon, and then use it to spread it on top of the cake.It is possible to spread the icing over the cake without pulling crumbs off with this technique, which involves gliding your spoon from side to side.

When you need to use your spoon to scoop up additional buttercream, swipe the spoon off the cake sideways rather than pulling it straight off the cake, which would cause cake crumbs to fall off along with the buttercream.The more buttercream you spread over the cake, the better, for two reasons.First, it makes the cake look more elegant.

It’s simpler to spread thick buttercream around on the cake, which reduces noise, and you can easily scrape it off with a spoon later on, for starters.
The buttercream will be more likely to take crumbs off the cake if it is applied thinly on the cake.
For the second reason, be sure to put the buttercream over generously.
This will make it much simpler to smooth the icing later, which I’ll teach you how to do once you’ve finished decorating.
Spread the buttercream along the sides of the dish using the back of your spoon, not worrying about leaving a mess on the plate with buttercream smudges noise reduction because we’ll clean that up afterward.

To minimize air pockets and create excellent crisp edges later on, make sure the buttercream is spread all the way up the top of the cake and beyond the top edge of the cake.As soon as you’ve finished icing the cake all around, spin it around one more time to check for any regions where the frosting is considerably thinner or if there are any spots where you can see cake crumbs, and then put some more buttercream over those areas.This textured frosting is already visually appealing, so you can stop at this stage and clean up the plate by wrapping a paper towel over your finger and wiping around the base of the cake to remove any smudges of buttercream that have formed.

To add extra texture to the top of your cake, you may make waves or random swirls on top of it, or you can just scatter some sprinkles on top of it.No specific cake decorating equipment are required to get a flawless icing on the cake.I’ll walk you through the procedure step by step and also provide a simple hack for making a turntable out of a CD.You may use any flat object for this, such as a spatula, but the thinner the edge of the tool, the better the result.

Other items that might be used include the straight edge of a knife blade or the handle of a cake server.
Press the spatula (or whatever item you’re using) against the edge of the cake and drag it sideways, scraping the icing off the cake with the end of the spatula.
You are just pushing the edge of the spatula against the cake, not the full surface of the spatula.
This strand of buttercream will fall off later in the smoothing process, so don’t be concerned about it coming through the cracks in the spatula.
Although a spatula without these gaps would be preferable, you’ll have to make do with what you’ve got for the time being.

If you don’t have access to a turntable, here’s a simple hack that will allow you to spin the cake more easily while smoothing the icing!
Remove the ring from the microwave and set it on a non-slip mat or drawer liner to ensure that it does not slide about while being heated up.
You can then place your cake plate or platter on top of it, and although it will not spin as smoothly as it would on a cake decorating turntable, it will go considerably further and with less shaking than if you tried spinning it on an empty table.
Remove the cake from the pan and scrape it around with your spatula or whatever instrument you’re using.
After each scrape, wipe your utensil off with a towel or paper towel to avoid dragging buttercream back over your smooth icing.
– You will have to go around the bottom area once and then elevate the tool an inch or two higher to smooth the top section.

If the cake is taller than your tool, you will have to go around it twice more to smooth the top section.There is no doubt that you can complete this task without the use of a turntable hack, but doing it with a microwave wheel expedites the process, and the more smoothly the cake is turned throughout its turning motion, the smoother the icing on the edges of the cake will be.Instead of moving smoothly around the cake, if your tool jerks or jumps or stops and starts along the scrape, you’ll end up with dents in the frosting at those locations, and you’ll have to scrape over that portion again to get the frosting smooth.As you proceed, check to see if any of the cake is showing through the icing.If so, pour a bit more buttercream over those regions and scrape again and again until the sides are as smooth as you like.

For the top of the cake, begin by lowering your spatula onto the cake from just outside the cake and pulling it towards the center of the cake until it is smooth.Press down gently on the icing to produce a 90-degree angle, similar to a corner that extends from the top of the cake down to the side of the cake (see illustration).It is possible to avoid air pockets in your cake if you spread buttercream up the edges of it and scrape it over the top edge of the cake after it has dried.You can scrape over any air pockets that you find if they’re shallow, but if they’re deep and persistent and won’t go away after a few scrapes, you may spread additional buttercream over the air pocket to fill it i