– Run a long sharp knife ( I use a slicer but you don’t need something that fancy) under hot water. Wipe off the knife with a clean dish towel. – Firmly press the knife down into the cake and pull it straight out as opposed to up. – Run the knife under hot water again, dry, and repeat on the other side of the slice.
How do you Frost the last layer of a cake?
If this is your last layer, place the last cake down with the flat bottom of the cake on top (see below). Top the last layer with about 1/2 cup frosting. Similarly, evenly smooth the frosting on top of your cake, pushing any extras to the side. Using the angled spatula, cover the sides of the cake in a thin coat of frosting.
How do you Frost a round cake with frosting?
Place layer, rounded side down, on plate. Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge. Place second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs.
How to frost two layers of frosting?
The overhang of frosting will help you frost the sides of the cake. Place the second layer top-side down Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered.
How to frost a cake like a pro?
The overhang of frosting will help you frost the sides of the cake. Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered. Put a big dollop of frosting on the center of the cake and, using the offset spatula, spread it to the edges.
How do you frost a layer?
How to Frost a Layer Cake
- Brush any loose crumbs from cooked cake layer.
- Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge.
- Place second cake layer, rounded side up, on frosted first layer.
- Frost side of cake in swirls, making a rim about ¼ inch high above top of cake.
How do you frost a cake for beginners?
How to Frost a Cake
- Trim and level the cake layers.
- Cover the extra space with parchment paper strips.
- Place the bottom cake layer onto your turntable.
- Apply the first layer of frosting.
- Stack the cakes.
- Crumb coat the cake.
- Frost the cake and smooth the sides.
- Decorate with piping bags and tips.
How do you frost a cake step by step?
Follow These Steps
- Put a dab of frosting on the cake stand.
- Place the first cake layer on the stand.
- Put a few strips of parchment paper under your cake.
- Start with 1 to 1½ cups of frosting.
- Spread the frosting just beyond the edge of your cake.
- Place the second layer top-side down.
How much icing do you put between cake layers?
All that’s needed is a little planning. In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer.
Should frosting be cold before piping?
Don’t Frost a Warm Cake
But patience is key to avoiding a layer of runny, unflattering frosting. Baking pros in our test kitchen emphasize that it is essential to let the cake completely cool before frosting. Better yet, you can let the cake sit in the refrigerator for a while to make the process even easier.
Should I refrigerate cake before frosting?
Before You Start
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.
What do you put on cake before icing?
You should use simple syrup on your cake layers and then fill/decorate as you normally would.
Should you freeze cake layers before frosting?
While you do not have to freeze a cake before frosting, it is recommended. Freezing a cake before frosting it will result in a moister cake and it will be easier to decorate and add icing.
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.
Why does my cake crumble when I frost it?
The issue is when moisture gets trapped between the cake and the buttercream. The fix? Well, I’ve found when you chill your cake completely and then ice it, it traps condensation between your cake and your buttercream. So in the first problem we talked about (the crumbling cake) I mentioned to chill it for a bit.
How long should a cake cool before frosting?
How Long to Cool a Cake Before Icing It? Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
Should I put cake in fridge after icing?
Cakes, whether kept at room temperature or in the refrigerator, should be stored airtight to keep them fresh and moist. If storing in the refrigerator, it’s best to chill the cake uncovered for about 20 minutes in the freezer or refrigerator to let the frosting harden.
What is the easiest way to frost a cake?
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 freeze a cake before frosting it?
How-To Frost a Layered Cake
04.03.18 A step-by-step tutorial with pictures on how to frost a layer cake.I walk you through the basic steps in frosting a layered cake and provide the tools you will need.Hi friends!One thing you’ve asked for more is How-To type posts.Instructional posts that share some baking and cooking techniques for beginners.
- I’d share with you a few basic techniques in this category to help you feel more confident in the kitchen.
- I believe in trusting your intuitions and being creative in the kitchen but I also think some basic techniques will help you feel more comfortable.
- Over the next few months, I’ll share with you some basic baking techniques starting with today’s how to frost a layer cake.
- I was always intimidated by frosting a layer cake but after breaking down the steps I realized it was not as difficult as it seems.
- I’ll walk you through the steps of how I frost a layer cake.
- With a few tools, patience and practice, you will be decorating beautiful layered cakes in no time.
- I should start off by saying that I am not a professionally trained baker or pastry chef.
- Everything I know I’ve learned on my own and I’d happily share with you to show you that nothing in the baking and cooking world is as intimidating as it looks.
- You just need to have a passion to learn.
- Ok, let’s get started.
- What is the best way to make a gorgeous frosted tiered cake?
- First and foremost, you’ll need to assemble your cake decorating supplies.
- Here are the essentials that I use on a daily basis and believe are essential for every home baker.
- (This article contains affiliate links.)
Tools you will need:
- A spinning cake decorating stand is the most expensive piece of equipment, but it is well worth it. I’ve been using this stand for more than four years.
- Angled spatula – this will assist you in spreading your frosting and smoothing it as well
- Cake leveler – to ensure that tiered cakes are evenly distributed. a tool for removing the domed tops off your cooked cakes
- Cake transfer plate — allows the simple transfer of sliced cakes from one dish to another.
- Cake Knife – used for spreading icing over the edge of a frosted cake
- 2 circular cooked cakes (8 to 9 inches in diameter)
- 1. 1 frosting recipe of your choosing
- A filling of your choosing for the cake is optional.
- Optional: sprinkling of sugar. all of the garnishes
For this demonstration, I’m using my favorite chocolate cake recipe to make a two-layer 8-inch round cake with a chocolate glaze. I also used this amazing whipped vanilla bean icing that I found on Pinterest.
Tip1: Having a whipped and stiff buttercream is necessary for a smooth finish. It also ensures your piping decorations will hold.
To begin, you will need to make certain that your cakes are flat.If your cakes have risen while baking, use a serrated knife or a cake leveler tool to level the tops of the cakes.If, on the other hand, your cakes have caved in (as seen in the video below), you do not need to level the cake.You may use icing to fill in the gaps between the teeth.(Did I mention that I am not a stickler for details?) Placing the first cake on a cake board or a cake plate with a cake lifter will make it easier to transport.
- Using an angled spatula, spread about 1/2 cup frosting on top of the cake.
Tip2: measure out your frosting for each layer so you have even frosting between cake layers.
Using the angled spatula, spread the icing over the top of the cake layer.You want an equal layer of frosting on the cake, with any extra icing being pushed to the corners.Please see the section below.Place the second layer of cake on top of the first layer of cake and bake for another 15 minutes.Repeat the process until you reach the last cake layer, making sure to apply equal amounts of frosting on each layer.
- If this is your last layer, place the final cake on top of the previous layer, with the flat bottom of the cake on top (see below).
- Finish by sprinkling about 1/2 cup frosting on top of the last layer.
- Smooth out the frosting on top of the cake in an equal layer, pushing any surplus to the side.
- Cover the sides of the cake with a thin layer of frosting, using the angled spatula to do this.
- As much as possible, smooth the edges and top of the cake.
- This is a crumb coat that will hold all of the loose crumbs from your soft cake in place until it is baked.
- Refrigerate the cake for at least 30 minutes to allow the crumb coat to harden.
- After that, add around 1/2 cup frosting on top of the cake to finish it off.
- Spread the icing over the top of the cake once more in a uniform layer.
- Next, use as much frosting as necessary to cover the sides of the cake and completely round the cake.
- Spread the frosting around the cake slowly and evenly until it is a smooth finish on the cake.
- Make use of the cake knife to level down the sides of your cake while it is sitting on the cake turntable.
- The cake knife should be held straight against the side of the cake while gently rotating the cake.
- To achieve clean edges, you must practice a few times.
Tip3: if you frost your cake with a thick coat of frosting, it is easier to smooth with the cake knife.
Following the smoothing of the edges of your cake, repeat the process to smooth the top of your cake.That’s all there is to it, my friends!You will have a blank canvas to work with when it comes to cake decorating!Finish off your cake with a decoration of your choosing.I enjoy piping simple edges with a Wilton 1M tip and a generous amount of sprinkles.
- That’s all there is to it, my friends!
- There is also a video link on YouTube that will lead you through these processes if you require any extra information or assistance.
- Please let me know if you have any questions by leaving them in the comments section down below.
What other techniques would you like me to highlight?
Something sweet in your inbox!
How to Frost a Layer Cake
Created on the 10th of January, 2017.With this step-by-step guide to frosting like a pro, you can transform a basic cake into a show-stopping masterpiece.Remove any stray crumbs from the baked cake layer with a pastry brush.4 strips of waxed paper should be placed around the edge of the plate.Place the layer on the plate so that the rounded side is facing up.
- Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
- Place the second cake layer on top of the frosted first layer, rounded side up.
- Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
- Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.
- Spread the remaining frosting on top, just to the edge of the rim that has been built up.
- Remove the strips of waxed paper with care.
Tips for Frosting a Layer Cake
Plan ahead of time while baking a multilayer cake. Before you begin, make sure you have read through the whole cake and frosting recipe. A large number of stacked cakes may be made in a single day. Alternatively, you might stretch out the preparation over a period of several days or weeks.
Tips for Baking and Frosting Cakes on the Same Day
While the cake is baking, prepare the icing.Allow several hours for the cake layers to bake and cool completely.While the cake layers are baking, you may prepare the icing.After you’ve finished creating the frosting, wrap it securely in plastic wrap.Serve immediately or as soon as possible after.
- You may bake, construct, and decorate a tiered cake the day of or the day before you want to serve it, depending on your time constraints.
- If you can’t wait a day, keep the cake in a cool area until the next day.
Tips for Baking and Frosting Cakes in Advance
How to prepare cake layers ahead of time.The cake layers can be baked up to three weeks ahead of time.Cool the layers fully before wrapping them in aluminum foil and freezing them.Place layers in the freezer at least 12 hours before adding another layer on top.This will prevent the layers from sticking to one another.
- In order to utilize frozen cake layers, unwrap them and allow them to defrost for around 2 to 3 hours before icing and decorating them.
- How to prepare frosting ahead of time.
- To make the frosting, start at least 2 days before you want to use it.
- Refrigerate after covering with plastic wrap.
- It use, allow to sit for approximately 1 hour to bring to room temperature before stirring until smooth.
General Cake and Frosting Tips
Cooking spray should not be used on cake pans.As the cake bakes, it must cling to the sides of the pan.This permits the cake to rise higher and have a smoother crust as a result of this.Recipes for trans-fat-free frosting that are easy to make.Make sure to use 1 tablespoon meringue powder per 1 cup shortening when preparing frosting with trans-fat-free shortening so that the frosting is firm enough to spread.
- It is not possible to make the frosting firmer by omitting the meringue power and simply increasing the amount of powdered sugar used.
How To Frost a Cake
Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques. Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques.
What You Need
Follow These Steps
- Place a dollop of frosting on the cake stand and set it aside. Prepare the cake stand by spreading a couple of teaspoons of frosting on it before putting down the first cake layer. This will prevent the cake from rolling around on the plate. If you don’t have a cake stand, you may use a large, wide-bottomed mixing bowl turned upside down and a plate placed on top of it as a substitute. When the cake is raised and closer to the viewer’s eye level, frosting is easier to apply.
- Stack the first cake layer on top of the cake stand.
- Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
- To make your cake layers more flat, turn them upside down and cool them that way. This will make the finished cake much more attractive and easier to construct.
- Place a couple pieces of parchment paper under your cake to prevent it from sticking.
- Make use of overlapping strips of parchment paper to tuck under the border of the cake
- this will assist to keep your stand clean while you are frosting.
- Begin with 1 to 112 cups of whipped cream frosting.
- A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
- Spread the frosting to the edge of your cake, but not all the way around.
- Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you. The icing that hangs over the sides of the cake will assist you in frosting the sides.
- Place the second layer on top of the first, top-side-down.
- Place the second cake layer on top of the first and gently press down to ensure that it adheres. Take a step back and make sure it’s level and centered before continuing.
- For the second layer, use between 1 and 112 cups of frosting.
- Place a large dollop of frosting in the center of the cake and spread it out to the edges with the offset spatula. If you end up with crumbs in your frosting, simply scrape the dirty frosting off your spatula and place it in a different bowl. When you first start to frost, be liberal with your application. Even if you end up with too much frosting, you can always scrape some off, but if you start with too little, you run the danger of drawing crumbs from the cake into the frosting.
- Sections of the sidewalls should have frost.
- Consider dividing the cake into quarters and tackling each quarter one at a time, rotating the cake stand as you work. Attempt to coat the cake with icing as soon as possible
- Smooth out the frosting or use it to make any design you choose.
- After the cake has been frosted, you may go back and decorate it. Smooth down the icing, or add swirls or other textures to make it more interesting. Remove any extra icing from the cake. With care, peel away the pieces of parchment paper to reveal your perfectly frosted cake.
Discover the secret to a picture-perfect, crumb-free sheen.
Frosting a layer cake might be frightening, but with a little patience and a few pointers on technique, you will be able to frost like a professional in no time. TIP To ensure success, wait until the cake has completely cooled to room temperature — usually 4 hours or more after baking — before applying the frosting.
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1 Level the Cake Layers
When you bake a cake, it is common for the layers to be uneven; however, leveling eliminates this problem. Using a bread knife or other serrated knife, softly slice over the top of any high points on each layer to create a layered effect.
2 Prep Your Cake Stand
Prepare your cake by first cutting a ring of cardboard to suit the size of the cake.Layout the cake stand so that the cardboard is in the center.This will make it easier to flip the cake as you are decorating it.In the meantime, apply a couple of teaspoons of your own frosting in a thin layer on the cardboard.One cake layer should be placed on top of it, with the icing serving as an anchor.
- Second, arrange four sheets of parchment or wax paper around the cake on the plate, tucking the ends just just beneath the borders of the paper.
- This will prevent your serving dish from being soiled.
- TIP Using an offset icing spatula is the most effective tool for frosting a cake or cupcake.
- It provides you with the greatest amount of control while you are working.
- If you don’t have an icing spatula, a butter knife or an icing spatula will suffice.
3 Frost Between the Cake Layers
Begin by pouring approximately 3/4 cup of frosting in the middle of the base layer and using a spatula to gently push the icing toward the cake edges. Make sure to keep the frosting level so that when you cut into the cake, you get a nice even layer of icing.
4 Add Layers
Place the next cake layer on top of the icing, matching the sides of the previous cake layer as you go.Gently push the cake layer into position with your fingers.Make a three-layer cake by spreading the frosting on the second layer and then putting it on top of the third cake layer to complete the cake construction.Once the inside layers of frosting have been completed, it’s time to start to work on the outside layers.
5 Create a Crumb Coat
When icing a layer cake, the first guideline to follow is to apply a crumb coat.Using a crumb coat, you may prevent crumbs from damaging the final appearance of your cake by sealing them in with a thin coating of icing.Using your spatula, evenly spread a little quantity of frosting on the top of the cake to achieve this effect.Then, using the tip of the spatula, carefully apply about 2 tablespoons of frosting over the edge of the cake, working your way around the whole surface.TIP After the crumb coat has been applied, place the cake in the refrigerator for 10 minutes to allow the frosting to set.
- Using this method, you can avoid crumbs getting into your final frosting coating.
6 Frost Over the Crumb Coat
After that, spread a generous amount of icing over the crumb coat. Begin by putting approximately 3/4 cup of frosting in the center of the cake and spreading it outward. Apply little pressure to the frosting around the cake edges, attempting to ensure that the frosting layer is level. Make careful to ice the sides of the cake as evenly as possible.
7 Create a Shiny Seal
The bottom of the spatula should be gliding over the top of the frosting in order to produce a smooth surface.Dip your spatula in warm water and brush off any excess water before continuing.When the spatula begins to adhere to the frosting, gently dip it back into the warm water and smooth it out again until the frosting is smooth.Continue dipping and gliding until the whole surface of the cake is smooth and even in appearance.TIP If a perfectly smooth cake isn’t your style, swirl the icing with the back of a spoon to give it a more interesting look.
- Concerning My Kitchen Is My Playground In 2011, Tracey started the famous blog The Kitchen is My Playground, which has gained a large following since its launch.
- Ultimately, she wants to share recipes with other home chefs who are interested in preparing great (and sometimes daring) meals for their family and friends.
- Connect with her on social media platforms such as Pinterest, Facebook, Twitter, and Google+.
How To Frost A Layer Cake (Step By Step Photos!)
It is possible that this content contains affiliate links.For further information, please see my disclosure policy in its entirety.This is a step-by-step lesson on how to frost a layer cake, as taught in Baking 101.I will demonstrate the proper materials and procedures to use in order to create a beautifully frosted layer cake to be presented to family and friends.Permit me to begin this essay by emphasizing that icing layer cakes to a professional level requires time and experience.
- And a great deal of patience!
- So don’t be concerned if your first cake doesn’t appear like it should be displayed in a bakery window just yet.
- You’ll get better, believe me!
- I am not a pastry chef by training (oh, how I wish I were!) and it has taken me many, many cakes to be able to frost a layer cake without becoming annoyed with the process.
- I attended as many in-person sessions as I could, and then I simply continued practicing and improving!
- Never fear, none of those delicious pastries went to waste!
- But I’m hoping that if you’re a newbie in the world of cake decorating, this post will be really beneficial to you.
Cake Decorating Tools
- First and foremost, let’s get the necessary tools! You are only as good as the instruments you use. The following are the icing tools that I recommend for layer cakes: The use of a rotating cake stand is optional, but it will make the process significantly simpler. Furthermore, if you’re serious about cake design, it’s a wise purchase.
- Large Angled Spatula — I use this to frost the final layer of icing on the cupcakes. I like that it’s huge, and I enjoy that I can flip it sideways while I’m frosting the edges.
- Using a pastry scraper to level down the sides of icing and scrape off extra buttercream is one of my favorite things to do.
- Serrated Knife – To assist in leveling the cake if it is required. But we’ll get into the specifics of leveling your cake later.
- Using Wilton Cake Strips, I’m able to consistently produce flat cake layers by wrapping them around my cake pans.
- If you’re transporting the cake or presenting it to someone, a cake cardboard circle under your initial layer that fits your cake is a good idea
- otherwise, you can use a cake plate.
- For icing my cakes, I use big disposable piping bags that I keep in my freezer at all times. I find that the reusable piping bags are difficult to clean after use, so I get the large 18-inch ones so that I don’t have to replace them as frequently.
- Round piping tip – I’ve begun using this tip to apply a uniform coating of frosting to my layers rather than slapping on random amounts of frosting
- cake icing tip – I also own and use this tip, but it’s rather large and difficult to find a bag that would accommodate it. I have a very large reusable bag just for this purpose. Instead of using an angled spatula to apply the final layer of buttercream, you can use this instead.
- After spreading the final layer of buttercream, I use a small spatula to fill in any gaps and holes that have occurred.
- Cake Transfer – If you don’t already possess a cake board and you want to shift your finished cake from your spinning cake stand to a fancier stand for presentation purposes or into a container for storage purposes then you’ll love this basically gigantic spatula for the job. It’s something I’ve used several times.
Start With Flat Cake Layers
First and foremost, we want to make certain that our cake layers are FLAT before we begin icing them.You will never be able to get the stunning flat cake appearance using dome cake layers since they do not seem as professional.I prefer to wrap Wilton cake strips around my cake pans to aid in the creation of perfectly level layers of cake.You may read the rest of my post on How To Bake Flat Cake Layers for more information.Instead of using these strips, if you like flat layers, you may use a serrated knife to clip the tops of the layers off using a serrated knife.
- Initially, I merely use a sawing motion back and forth with the knife in about an inch of the cake, turning it as I go, then gradually moving the knife inwards until the cake is completely covered.
- If you plan on torting the layers (i.e., cutting them in half), do it immediately, before you begin icing the cake.
- This cake cutter is another another useful tool for doing this task.
Use A Good Frosting
I usually recommend making a well whipped, stiff buttercream icing for your cakes.My vanilla buttercream frosting is one of my favorite things to use.It may be necessary to cool your frosting for a short period of time in the refrigerator if it is too soft for the cake.However, you do not want it to be too chilly since it has to be able to spread readily.If the temperature is too low, your cake may crumble and become a sloppy mess!
- I’ve found that making three batches of buttercream ensures that I have enough to fill in between the layers, frost the final coat, and pipe on a decorative border.
- If you don’t use up all of the buttercream, you may preserve it in an airtight container.
- If your buttercream has too many air bubbles as you’re putting it, put it back in the bowl and whisk it around a little to knock some of the extra bubbles out of it before spreading it.
Here are some more great buttercream recipes to try:
- Cream Cheese Frosting Recipe
- Mint Buttercream
- Coconut Buttercream
- Peanut Butter Cream
- Brown Sugar Cinnamon Buttercream
- Mixed Berry Buttercream
- Strawberry Buttercream Frosting
- Brown Sugar Buttercream
- Easy Chocolate Buttercream Frosting
- Easy Caramel Buttercream Frosting
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Butter
Stacking The Layers And Filling
1. Put A Little Frosting On To Your Cake Board
It’s my preference to use a small amount of icing as ″glue″ to keep my cakes attached to their cake boards.I add a little bit of frosting in the center of the cake board and then set my cake layer on top of it.You won’t need much at all.Advice from the pros: If you have trimmed your cake layers, I recommend placing the trimmed side down to cover up the crumb side and leaving the smooth side facing up.In the absence of a rotating cake stand, you can simply place the cake serving plate straight on top of the stand.
- This dab of frosting, on the other hand, will prevent the bottom layer from shifting.
2. Fill First Layer
Addng A Soft Filling – Make A Dam!
If you are filling your layers with something other than icing (such as the lemon curd seen below), I recommend creating a ″dam″ around the outside of the cake to act as a barrier to keep the filling within and prevent it from seeping out the edges.If you’re making a multi-layered cake, you’ll also want to make sure that you use the same quantity of frosting between each layer.You can either measure it out or pipe it on using a piping bag and tip, which is what I prefer.It is my goal to have a frosting/filling that is approximately half the thickness of the layers.Make sure you use enough frosting so that when you attempt to spread it around, it doesn’t rip the cake below apart.
- Pro tip: Pipe the frosting approximately 1/4 inch inch from the edge of the cake so that when the top layer is applied, the frosting has some room to migrate to the edge of it.
3. Repeat With Remaining Layers
Following the addition of filling/frosting to the first layer, arrange the second layer on top of the first. Keep in mind that the following layer should be placed upside down. Using your fingers, gently press down on the cake in the middle to make it flat on top, and the buttercream will be pushed out to the edges. If this is a middle layer, you may want to add extra filling or icing.
Okay, first and foremost, let’s define what a crumb coat actually is.I apply a very thin layer of frosting on the top of the cake.This is referred to as the ″crumb coat.″ Then place the cake in the refrigerator for 30 minutes to help seal in the crumbs.This is something I’ve done the night before as well.After the 30 minutes are up, I gently wrap the cake in plastic wrap and place it in the refrigerator until the next day, when I will finish icing it completely.
- This method of applying a thin coating of frosting and then refrigerating it helps to ″seal in the crumbs″ so that your final layer of frosting is completely free of crumbs and appears extremely nice.
1. Pipe Or Use An Angled Spatula and Frost Cake Top And Sides
Crumb coat can be applied using a piping bag and tip or with a spatula, depending on your preferred method. I prefer to use the same piping bag and tip for the second time to ensure that the same quantity of frosting is applied to the whole cake. I use a huge round tip for this (or you can use the large cake icer tip).
2. Scrape off the excess frosting
I use a pastry scraper (or an offset spatula) to scrape the icing off the cake, leaving a ″naked cake″ in its place. As long as there aren’t any crumbs in the icing, I’ll keep it. However, if there are any crumbs, I will trash them (or save them to eat with my cake leftovers from leveling my cakes). After all, why let anything go to waste?)
3. Refrigerate The Cake
If you want to make a thin layer of icing on top of the cake, put it in the refrigerator for at least 30 minutes.30 minutes is generally enough for me (and I’ll occasionally do this stage overnight – just cover it with plastic wrap so that it just faintly touches the frosting; it’s good if it’s going to be refrigerated).In this state, the cake is completely bare, and you may call it finished!Consider the case when we want to continue…Of course, you may also use a spatula to apply the crumb coat.
- Concentrate on applying a small layer of frosting once again.
- Using your spatula, start by doling some on top of the cake and rubbing the icing back and forth.
- After I’ve spread the frosting over the cake, I use a spatula to scrape off any excess by holding it at a 45-degree angle.
- I go through the same procedure with the sides as well.
Final Layer Of Buttercream
The final layer of buttercream should be applied after the cake has been crumb coated. Depending on your level of perfectionist tendencies, this phase may take some time. However, now that it has been crumb coated, it should run much more smoothly (yes pun intended).
1. Apply Layer Of Buttercream On Top
A generous dollop of buttercream is applied to the middle of my cake using an angled spatula to begin the process.Make sure to use a generous amount of frosting at the beginning of the process so that it may be easily spread out over the cake.Starting in the center of the cake, use your spatula back and forth to push frosting to the edges of the cake.When the frosting reaches the edge of the cake, I turn my spatula upright and use it to push the icing onto the edges of the cake as well.
2. Frost The Sides
With my angled spatula, I begin spreading frosting to the edges of the cake once I have finished icing the top.Make sure to use a generous amount of icing when you’re doing this again.I turn my cake stand over and proceed to apply frosting to the sides in a uniform layer, being sure to cover all of the crumb coat with enough icing.I use a back and forth motion with my spatula to spread the icing out once more to make it even.My frosting results in a lip of frosting that is higher than the cake on the edges when I frost the sides of my cakes.
- To remove the lip from the cake, I simply run my spatula across the top of the cake in a horizontal motion across the top of the cake.
3. Smooth The Sides
After the cake has been coated, I prefer to use my pastry scraper to make a 45-degree angle against the cake while holding it upright in my hand.Then, as I smooth out my cake, I flip my cake stand so that it goes down the borders of my cake as well.However, you might smooth it out using an offset angled spatula that has been flipped upright and held perpendicular to the cake.Take care not to scrape away all of the frosting you’ve just applied while you’re doing this!
4. Smooth The Top
In order to cover the top of the cake in motion, I switch to my broad angled spatula and run it over the top of the cake in a circular motion.As I’m doing this, I lower myself to eye level.Starting at the edge, I move the spatula across the top of the cake and into the center, continuing in a circle until the cake is finished.After that, I use the spatula to go across the top of the cake to remove any icing that has accumulated there.
5. Fill In The Gaps
Once it appears to be quite smooth, I search for any holes that need to be patched. With a smaller spatula, I fill any holes in the icing that have appeared and then smooth them out with my scraper to finish the project.
How To Get The Frosting Smooth
Now that the cake is essentially smooth, I like to give it one last finishing touch by smoothing it out one more time with a cake smoother. I’ve seen and tried a variety of techniques for making buttercream that is really smooth. First and foremost, the best method to ensure that your frosting is smooth and professional in appearance is to:
- Don’t forget to apply the crumb coat!
- Make use of the appropriate tools
- Take the time to fill in the gaps and fill in the holes
- Avoid using a frosting that has a lot of air holes in it.
Don’t be concerned if you’ve done all of these things and your cake isn’t basically smooth but not quite smooth yet; it’s perfectly normal.My preferred way is to use a glass of hot water as a vessel.Make a very hot glass of water (make sure it’s a large glass!) and put my spatula into it, brush it off with a paper towel, and then run it gently across the top of the cake to smooth down the top of the cake a little more.I move the spatula over the cake while holding it at a 45-degree angle to the surface.Pro tip: If frosting gets on the knife, wipe it off with a damp cloth and then dip it back into the hot water to wipe it off again.
- Continue to repeat this as you work your way around the cake.
You can now finish decorating the cake if you want to do so. If you choose, you may decorate with sprinkles and a gorgeous buttercream border on top and at the bottom of the cake. I prefer to use huge star tips to create a beautiful border around my projects. You can always use your embellishments to disguise a cake that isn’t quite flawless!
Cake Recipes To Try
- Orange Creamsicle Cake, Guinness Cake, Coconut Cake, Hummingbird Cake, and How To Make A Checkerboard Cake are some of the desserts you may make.
10 Common Cake Frosting Mistakes to Avoid
It’s not nearly a slice of cake, to be honest.I’m not much of a baker, to be honest.Baking basic fast breads like banana bread, blueberry muffins, and zucchini bread is something I’ve gotten really good at, but I tend to steer clear of more sophisticated recipes.Because of this, when I came across this gorgeous Tahini-Blueberry Sheet Cake with Strawberry Buttercream, I decided to take the plunge and make it myself.After all, it appeared to be a very straightforward cake recipe.
- As simple as the quick breads I enjoy, the cake required little more than conjuring up the necessary courage to prepare the buttercream and ice the cake itself.
- The cake turned out to be quite scrumptious when I was finished.
- Small pieces of cake were left scattered throughout the icing, lumps of strawberries slathered in buttercream were thrown all over the dish, and patches of unfrosted cake pushed their way through the layers of chunky butter.
- My embarrassment at bringing the cake into work led me to blame its demise on the cake’s transportation (I should have read up on how to transport a cake if you don’t have a cake carrier).
- The fact is that I made some fairly egregious beginner frosting blunders that made it nearly difficult to get the beautiful, velvety-smooth swirl of buttercream that I was after.
- I spoke with a few people in our test kitchen to find out what the most typical mistakes newcomers make when frosting a cake are, and how to avoid making them in the future.
- I’m crossing my fingers that I’ll do better next time.
Don’t Make the Frosting in Advance
It doesn’t matter what kind of frosting you want to use as long as you create it immediately before you’re ready to use it to decorate your cake.Frosting is made up mostly of butter and sugar, so keeping it out at room temperature for an extended amount of time may cause it to become overly soft, and refrigerating it will cause the butter to seize.If you want to be able to work ahead of time, always create your cake before you start on the icing.You may either chill it overnight or freeze it on a baking sheet, separately wrapping each layer in plastic wrap and aluminum foil before serving.
Don’t Frost a Warm Cake
We understand that you’re looking forward to eating the cake.However, patience is required in order to avoid a coating of runny, unattractive icing.It is critical, according to the baking professionals in our test kitchen, to allow the cake to cool fully before icing it.Much better, you may let the cake sit in the refrigerator for a few hours to make the procedure even simpler and quicker.
Don’t Overbeat the Frosting
Over time, allowing your mixer to run wild will result in an excessive amount of air being introduced into the butter.When the butter and sugar are all mixed, a perfect buttercream should be creamy white in color.In a large mixing basin, slowly pour in the sugar, adding more each time you see the previous sugar addition melt into the butter, and then finish after everything is well combined.Overbeating will result in a product that is gritty and unattractive.
Don’t Soften Butter to Room Temperature
When you touch softened butter, it should be soft enough to hold a thumbprint, but not so soft that you can press your thumb all the way through it.The butter will get far too soft if it is overworked, so take careful not to overwork it.Our test kitchen bakers recommend removing the butter from the refrigerator approximately 20 to 30 minutes before you want to use it to keep it warm.In addition, icing should never be soupy or curdled in any way.This occurs infrequently when the temperature is incorrect, and it indicates that the icing has broken.
- After that, you’ll need to refrigerate and attempt again.
Don’t Forget The Crumb Coat
You might believe that only professional bakery cakes require a crumb coat, but the truth is that almost every multilayer cake can benefit from one.Simply spread a thin coating of icing over the entire cake and freeze for a few minutes to allow the icing to harden, sealing in any stray crumbs and producing a cold, smooth surface for the next coat.This will help to keep your top layer of icing looking nice and tidy.
Don’t Use Just Any Spatula
When it comes to frosting, an offset spatula is the tool of choice for our baking experts. It’s far more maneuverable than a butter knife or a rubber spatula, for example. Avoiding direct contact between the spatula and the cake itself is key to preventing tiny fragments of cake from becoming mixed up with the frosting during the frosting process.
Don’t Use Powdered Sugar Directly From the Bag
Using a cup of powdered sugar directly from the bag and mixing it into your butter mixture is tempting, but resist the temptation. Although it is not necessary, sifting your powdered sugar before using it will aid in the incorporation of additional air, which will allow the frosting to become light and fluffy and prevent clumps from forming inside the frosting.
Don’t Assume the Cake is Flat
For layer cakes to be successful, the tops must be as level as possible in order to minimize gaps or uneven surfaces. Before icing the layer, go down to eye level with it and chop away any pieces that are uneven. Once you have finished icing a layer, repeat the leveling off technique to ensure that the frosting does not result in a lopsided cake.
Don’t Try to Make the Frosting By Hand
The most apparent error is to assume that a mixer is required when a recipe does not specify that one is required. Do not attempt to whip your frosting by hand using a whisk. Make an investment in a high-quality stand mixer or hand mixer to ensure the highest possible quality frosting.
Don’t Add Fresh Fruit Right Away
Some frosting recipes, such as the one I attempted, call for the inclusion of additional liquid-heavy components, which I found to be the case.I made the error of adding the strawberries too early in the process, which resulted in the frosting becoming too watery.To achieve the best results, make sure the fruit is completely dry before adding it to the frosting.Coat the fruit pieces with powdered sugar before adding them to the frosting and gently mix them in.
Simple Syrup Recipe
Simple syrup is a hidden weapon in the kitchen of a baker. My favorite ways to use it are on cakes, cupcakes, cookies (on rare occasions), and even in my cocktail recipes! The recipe for simple syrup is straightforward and may be customized in a plethora of ways. Aside from that, I have a Chocolate Simple Syrup that is very good on chocolate cake and red velvet cake.
How to Make Simple Syrup
No matter how much money you earn, the equation remains the same.I’ve produced a huge quantity, using three cups sugar and three cups water to achieve the desired result.It is a straightforward one-to-one relationship.I prefer to store my simple syrup in a plastic bottle with a pouring spout and a lid that can be easily closed.If you do not have a bottle, you may spoon it over the cake or even brush it over the cake with a pastry brush if you do not have a bottle.
- Depending on the size of the layer, I use roughly 1-4 teaspoons of the mixture each layer.
- Because this was a 12-inch piece of cake, I used about 1/4 cup of frosting!
- (equivalent to 4 tablespoons) After I’ve poured the simple syrup over the cake, I’ll cover it tightly in plastic wrap and preserve it in the refrigerator for up to 2 weeks at room temperature.
- To freeze a cake, I soak each layer in simple syrup, cover it in plastic wrap, and then place it in a sealable plastic bag or an airtight container to prevent it from drying out.
- (I’ve heard it written that you can store up to three months worth of food in a refrigerator.) The following is the ″why″ of simple syrup: Simply said, it helps to keep the cake moist during every stage of the construction and decoration process.
- Not only does it assist in keeping your cake moist, but it also contributes to the addition of a sweet flavor, which is always a plus!
Questions about Simple Syrup
- Is it going to make my cake a little too sweet? No. It will increase the sweetness of your cake without altering the flavor in any way. How do I know if I may use simple syrup in my fillings and frostings? Yes, without a doubt. Simple syrup should be brushed onto your cake layers before you fill and decorate them as you normally would. Is it possible to manufacture it in other flavors? Absolutely! Simple syrups come in a wide variety of flavors. Add spices, extracts, and fruit, and you’ve got yourself an instant flavored sweetener! Simple syrup is a hidden weapon in the kitchen of a baker. Course: Dessert cuisine is of American origin. Recipe for Simple Syrup (Keyword) Servings: 2 PERSONAL SERVINGS sugar granules (200g)
- 1 cup water
- 1 cup granulated sugar
- Pour the sugar into a medium-sized pot and immediately pour in the water.
- Bring to a boil, stirring constantly, until all of the sugar has dissolved. (Approximately 1-2 minutes)
- Allow to cool before transferring to an airtight container. Place the container in the refrigerator for up to 2 weeks.
Pour the sugar into a medium-sized pot and immediately pour in the water;
Stir constantly until all of the sugar has dissolved before bringing the pot to a boil. (30 seconds to 1 minute);
Place in an airtight jar after allowing it cool completely. For up to 2 weeks, keep it in the refrigerator.
meet Amanda Rettke
Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.She lives in Los Angeles with her husband and two children.She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.She is the author of the cookbook, The Kitchn Cookbook
Freezing Cake Before Frosting (Simple Method)
There are a variety of advantages to freezing your cake before icing it.Aside from that, many expert bakers swear by the benefits of chilling cake before icing.It has also been my experience that this is the best course of action.And in this post, you will not only discover why freezing your cake before adding decorations and icing is the best option, but you will also learn the most straightforward approach for ensuring that your cake is moist and tasty when it is baked.
Why You Should Freeze a Cake Before Frosting
A delightful surprise awaits you if you have never frozen a cake prior to frosting it.By taking the time to freeze your cake before frosting it, you will get far superior results in terms of texture and flavor, as well as icing outcomes.When icing the cake, freezing it first will save you a significant amount of time.It will greatly improve the ability of your cake to withstand icing.When you add icing and decorations to your cake, it will keep its shape and be less crumbly as a result of this.
- You will also notice that cakes that have been frozen before to icing are significantly more moist than cakes that have been frosted without first being frozen.
- This means that not only will you have a cake that is simpler to work with, but you will also get a cake that tastes better!
- And it is for this reason that most professional bakers usually freeze their cakes before icing them.
How to Freeze a Cake Before Frosting
I’ve seen a variety of ways for freezing cakes, some of which are effective and others which are completely ineffective.And if you do it properly, your cake will come out dry, which is something no one likes.This simple method for freezing cake is effective every time, and it is also quick and simple to do.Simply follow these methods each and every time you bake a cake, and you will be delighted with the results.Steps in the freezing of the cake
- First, prepare your favorite cake recipe and allow it to cool entirely on a wire rack. Once the cake has cooled, cover it tightly in plastic wrap. If you’re constructing a multi-layer cake, wrap each layer separately from the others. Check to be that your cake is completely covered, since we do not want air to get into your cake while it is in the freezer.
- Wrap your cake in aluminum foil and set it aside. Make sure to wrap each layer individually while constructing a multi-layer cake.
- Place your cake in freezer-safe bags or an airtight container to prevent it from drying out. Remove as much air as possible from the room
- Place your cake in the back of the freezer after it has been sealed.
- Refrigerate for at least three hours, but overnight is preferable if you have the luxury of time, before serving.
Note: If you plan on freezing your cake for an extended amount of time, put the date on the packaging so you don’t forget when you last froze it in the first place. That’s all there is to it! The quickest and most straightforward technique of freezing a cake. If you make ensure that the item is correctly wrapped, you will have fantastic outcomes.
How to Frost a Frozen Cake
To prepare your frozen cake for frosting, just remove it from the freezer and allow it to come to room temperature for 5-10 minutes.Now, gently uncover your cake and, if wanted, level the top of your cake.It is critical to allow your cake to defrost a little before smoothing the top.Leveling a cake is the process of removing the elevated top of your cake in order to produce a flat surface on which to apply frosting.The icing for your cake is now ready to go!
- If you are icing a multi-layer cake, be sure that each layer is level before going on to the next layer of frosting.
- If desired, you can optionally top the cake with a crumb icing layer.
- The cake crumbs will be less visible through the icing as a result of this technique.
- This will allow you to complete icing and decorating your cake after placing it in the freezer for about 15 minutes before completing your frosting and decorating.
Frosting Frozen Cake FAQ
Should I freeze cake before frosting?
While it is not necessary to freeze a cake before icing it, it is highly advised that you do so. When you freeze a cake before frosting it, it will be moister and simpler to decorate and apply icing to the top of the cake.
Does freezing a cake make it more moist?
The majority of expert bakers agree that freezing a cake before icing and serving results in moister cakes, notwithstanding some disagreement over this.
How do you store a cake before frosting it?
The best way to keep a cake before icing it is to place it in the freezer for several hours. The procedure detailed above is the most effective method of freezing a cake prior to icing it with a buttercream frosting.
Can you chill cake overnight before frosting?
In fact, you may refrigerate a cake for up to a week before icing it. The most effective approach is to wrap your cake in plastic wrap, then tin foil, and then place it in a freezer-safe, airtight container before placing it in the freezer overnight to cool it completely.
Do professional bakers freeze cake?
Yes, a large number of experienced bakers freeze their cakes before icing and decorating them. This makes it much simpler to handle the cake while it is being decorated, and it also results in a moister cake.
How do you keep a cake from crumbling when frosting?
The easiest approach to keep a cake from cracking while icing it is to freeze it before frosting it first. After that, apply a crumb frosting layer and place the cake in the freezer for about 15 minutes before completing icing it.
Does freezing cake ruin it?
No, in fact, freezing a cake may make it more moist and simpler to deal with when icing and decorating it later on in the process.
How do you thaw out a frozen cake?
While the cake is still wrapped in plastic, it should be thawed at room temperature. If you intend to frost your cake, allow it to defrost for no more than 10 minutes before unwrapping and icing the cake. Allow your cake to defrost to room temperature for the remainder of the time before serving it.
Can cake layers be frozen?
Yes. Before freezing, each layer should be separately wrapped in plastic wrap and tinfoil to prevent thawing. It is not suggested to freeze the layers of the cake at the same time.
How long can I store a cake before icing it?
Before icing the cake, it may be stored in the freezer for up to 3 months. If you cook it for much longer than that, you run the danger of drying out your cake once it has thawed.
How long should I freeze my cake before frosting?
Before icing your cake, place it in the freezer for at least 3 hours. If you have the luxury of time, overnight freezing is highly advised.
How to freeze cake without plastic wrap?
If you don’t have any plastic wrap on hand, you can store the cake in freezer-safe bags before proceeding. Place the cake in another freezer safe bag and wrap it in tinfoil before placing the cake in the freezer.
Why Does My Cake Fall Apart?
Have you ever found yourself asking yourself the vexing question, ″Why does my cake keep falling apart?″ If this is the case, you have most likely dealt with the difficulties of a cake gone wrong.The frustration of putting in all of that hard effort into preparing a cake just to have it come apart is understandable.There are a variety of potential reasons why your cake may crumble and break apart.It is inconvenient to have to cope with the ultimate consequence, regardless of the cause behind it.To your advantage, there are certain measures you can take to figure out what’s causing your cake to crumble and how to mend it.
Why Does My Cake Fall Apart?
There is no denying that a cake that has fallen apart is a frustrating experience. Once you’ve spent all that time preparing it, you’ll be disappointed when it falls apart when you attempt to serve it. Fortunately, there are several precautions you can take while baking your cake to assist guarantee that it doesn’t crumble throughout the baking process.
Too Much Moisture
It is possible to make your cake break apart if you add too much moisture to it (such as milk, buttermilk, or oil). Because of this, the wet and dry components will not be in the right proportions. Because there is an excessive amount of moisture in the batter, the structure will not be able to hold together.
Too Little Moisture
In addition to having too much moisture, having too little moisture might cause the cake to crumble and crumble and come apart. If there is insufficient moisture, the cake will be dry. When you attempt to cut it, it will disintegrate as a result of this.
It Was Too Hot When You Cut It
Even as a cake cools, the frosting is still setting, making it fragile. When a cake is sliced while it is still warm, the structure is not completely set yet. If you cut into it while it is still hot, it may crumble and break apart as a result.
Didn’t Bake It For the Right Amount of Time
Unless you bake your cake for an adequate amount of time, or if you bake it for an excessive amount of time, the texture will be incorrect. It is possible that your cake will come apart in either situation. Cakes are fragile, and the amount of time spent baking them is critical to creating the desired texture.
Your Frosting is Too Stiff
The texture of your cake will be off if you don’t bake it for long enough, or if you bake it for an excessive amount of time. It is possible that your cake will crumble in any situation.. Cakes are delicate, and the amount of time spent baking them is critical to getting the desired texture and flavor.
How to Prevent Your Cake From Falling Apart
Fortunately, there are a few easy precautions you can take to keep your cake from crumbling to pieces while serving it. By following these instructions, you may assist to guarantee that your cake has a nice, soft texture when finished.
Make Sure to Carefully Measure Your Ingredients
Make sure to properly measure your components to verify that you are obtaining the proper amount of each and every one of them. In order to get the most exact measurements, weigh your ingredients before measuring them out.
Make Sure to Bake it According to the Recipe
Make sure to bake your cake for the specified period of time specified in the recipe you are using. Check the finished product with a toothpick to see whether it is done. If the toothpick comes out clean, your cake is done; if not, return it to the oven for a few more minutes until it is.
Allow it to Fully Cool
Allow for complete cooling of your cake before cutting or decorating it. Allow it to cool in the pan for a few minutes after it has been taken out of the oven. Afterwards, gently move it to a wire rack and let it aside to cool completely before relocating it. The pan should be carefully inverted onto the wire rack as it is being transferred to prevent the likelihood of it shattering.
Use Room Temperature Frosting When Decorating
When it comes to decorating a cake, the temperature of the frosting is critical. You will want to use frosting that has been left out at room temperature. A cake with frosting that is too cold will be hard and may rip when you try to spread it on top of it.
Use an Offset Spatula to Frost
When frosting your cake, use an offset spatula to provide a smooth finish. This will help the icing to spread evenly across the surface of your cake. Rubber spatulas should be avoided since they are not sensitive enough for this application. LEGERM Cake Decorating Angled Icing Spatula Set of 6 with Wooden Handle, 8 and 10 Inch Overall Length
No More Cake Falls Apart When Cutting
But why did my cake crumble in the first place?Crumbly cakes that crumble to the ground are incredibly inconvenient.These icings are not only a nuisance to clean up, but they may also degrade the texture of your cake.Fortunately, there are several precautions you may take to avoid this from happening, allowing you to continue baking your beautiful cake.Do you have any queries about why my cake crumbled to the ground?
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Common Cake Decorating Problems and How to Avoid Them
Have you ever spent hours in the kit