Layer Cake Icing Technique Bake two cake layers of the same size. Turn one cake onto a platter. Use a long serrated knife to trim off the rounded top of the cake. Cover the cake layer with filling. Place the second layer of the cake on top of the first. Ice the cake with a crumb coat. Ice the cake with a final layer of icing. Finished.
How do you keep icing from sticking to the cake?
-Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth. This layer doesn’t need to be too thick, just enough to seal in all the crumbs.
How to frost the sides of a cake?
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.
How do you put icing on a cake without 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.
Can you ice a cake without a turntable?
For more clearance around the cake to swipe with your bench scraper or icing spatula, place a flat plate or cake board on top of the microwave plate before frosting. Steady the second plate by sliding a dishtowel or oven mitt underneath it.
What to use instead of frosting to practice piping?
If you’re just practicing piping, you can just pipe onto parchment paper (or a clean counter) and then scrape it off with a spatula and save the frosting. That way you can actually practice with the frosting you’ll be using and not be thrown off by different textures and consistencies.
How long should I wait to put icing on a cake?
Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
How do you ice homemade cake?
Start by using an offset spatula to frost the top of the cake, starting from the center. For exceptionally smooth frosting, dip the spatula into hot water, then dry it. The warm spatula will really help smooth the frosting out by melting any butter or shortening in your recipe.
Why is my icing not sticking to the cake?
By bringing down the temperature, the frosting should tighten up immediately. This is a great trick for buttercream frosting that may have been overmixed or made in a warm kitchen. If this doesn’t seem to do the trick, try adding sifted powdered sugar, a few tablespoons at a time.
Why is my icing falling off my cake?
If your buttercream looks like it’s falling off the cake or your piped decorations begin to droop, it’s very likely the temperature in the room is too hot, causing your buttercream to melt.
How do you put icing on top of a cake?
Starting with the top of the cake, use an Angled Spatula to place a dollop of thin consistency icing, just enough to spread and cover the top of the cake. Crumb coat should be thin enough to see the cake underneath. Add a dollop of icing to the side of the cake.
Can You Ice a cake when it’s warm?
“You can’t ice a cake when it’s warm, because icing is basically all fat, and it melts when warm. Just be patient” All cakes need a crumb coat and a finishing coat. “You’ve got to prime it!” says Goldman. So if you get crumbs in the frosting on the first layer, it’s okay!
How to Ice a Cake
- Article to be downloaded article to be downloaded Whether it’s a chocolate, lemon, or carrot cake, this delicious dessert isn’t complete unless it’s been frosted with a generous amount of icing.
- A finished cake will taste delicious no matter how it is iced, but if you want it to appear particularly attractive, there are a few tricks to follow.
- Continue reading to find out how to frost a simple cake or a layer cake from scratch.
- 1Place the cake on a serving plate. It is preferable to ice the cake on the same dish that will be used to serve it, because once the cake has been iced, it will be impossible to transfer it to a different plate.
- 2Allow the cake to cool fully before cutting into it. If you attempt to frost the cake before it has completely cooled, the icing may melt and destroy the texture of the cake. Remove from the heat and let it to cool to room temperature until you no longer feel warmth when you touch it with your finger. Promotional material
- 3 In a large mixing bowl, combine the confectioner’s sugar and the water. Approximately one cup (or more) of confectioner’s sugar is required for a cake that is 9 inches (22.9 cm) in diameter. You can always make more if you run out of ingredients. Granulated sugar should not be used since it is not fine enough and will result in a gritty texture in the icing
- It is also not permissible to use other types of sugars in icing, such as brown sugar.
- 4 Bring a cup of water to a boil. Pour a teaspoon of hot water over the sugar and stir until the water is completely absorbed by the sugar and the mixture is smooth and spreadingable. Adding another teaspoon of water if the icing is too thick or lumpy after the first teaspoon of water has been swirled in can help to thin it down. Continue stirring and adding little quantities of water until the frosting reaches the desired consistency
- if you add too much water and the icing turns runny, add more confectioner’s sugar to the mixture. If it’s too thick, thin it out with additional water.
- 5 Finally, add some color and taste. When making your frosting, you may experiment with different colors and flavors by adding a few drops of food coloring and flavoring. In a large mixing bowl, fully combine the color and flavorings, stirring constantly, until the icing has attained the color and flavour that you wish. Popular flavors include vanilla, almond and hazelnut extracts, as well as peppermint and other scented extracts. These may be found at a variety of grocery stores, and baking businesses also carry a huge array of them.
- Keep in mind that a little color and taste goes a long way, so be cautious not to overdo it. Add two or three drops, whisk it in, and then taste and inspect it before deciding whether or not to add more.
- 6 Using a spatula, spread the frosting on the cake. Place some frosting over the top of the cake with the help of a spoon. A butter knife may be used to spread it evenly across a slice of bread in the same manner that you would butter a piece of bread. Recall that you should put frosting on both the sides and the top of the cake.
- By dipping the knife into warm water, brushing off the excess droplets, and using it to smooth out the icing, you may get a smoother coating of icing.
- 7Decorate the cake as desired. Sprinkles, marzipan models, plastic figures, birthday candles, and other decorations can be added. Baking supply stores provide an almost limitless number of options.
- 8Set it aside for a while. Place the cake in the refrigerator to allow the frosting enough time to set completely. It will be ready to eat in about half an hour after it has been prepared. Advertisement
- 1Bake two layers of cake that are the same size. Round or square cakes are OK, but it is critical that the measurements are precisely the same on all of them. Allow the cakes to cool fully before transferring one to a serving plate. Given how cumbersome the cake will be once it has been tiered and decorated, it is advisable to use the same plate on which you will be serving the cake. Slice away at the rounded top of the cake using an extra-long serrated knife. The top of the cake should be about 14 inches (0.6 cm) from the top if you hold the knife parallel to the brim of the cake. Make sure to slice straight across the board, keeping the knife level as you do so. Make an effort to produce a flat and equal surface. As previously said, this will act as a foundation for the second layer.
- Remove the rounded top of the cake and toss it in the trash, or keep it for later consumption.
- You should avoid attempting to cut off the top of the cake with a little knife since this will result in an uneven surface.
- 1/Bake two identical-sized cake layers. Round or square cakes are acceptable, but it is critical that the measurements are precisely the same. Turn one of the cakes onto a serving tray and set the other on a cooling rack to cool. Given how cumbersome the cake will be once it has been tiered and decorated, it is advisable to use the same plate on which you want to serve the cake. The rounded top of the cake should be removed using a long serrated knife.. The top of the cake should be about 14 inches (0.6 cm) from the top if the knife is held parallel to the brim of the cake. Maintaining a level knife as you slice will help to ensure a straight cross-cut. A flat, even surface should be attempted. For the second layer, this will act as a foundation.
- If you want to store it to consume later, cut off the rounded top of the cake and discard it
- The top of the cake should not be removed with a little knife since this will result in an uneven surface.
- 5 Place the second layer of the cake on top of the first layer, and bake for another 15 minutes. The flat side of the second layer should be on the bottom of the cake, and the rounded side should be on the top of it. When slicing off the rounded top of the second layer with a serrated knife, continue the process until the completed cake is flat instead of domed. In order for the smooth, flat bottom of the second layer to serve as the cake’s top, turn the cake cut side down.
- When you are adding the second layer, use a paper towel to wipe away any filling that has squeezed out.
- 6 Apply a crumb coat to the top of the cake. If you want a professional-looking cake, you’ll need to apply two layers of icing, beginning with a ″crumb coat″ that will act as a base to capture all of the crumbs, ensuring that the second layer is clean and free of crumbs. Butter knife is used to frost the cake, which can be done with the icing recipe listed above or your own creation. Unless you specifically request it, the crumb coat does not need to be flavored or colored. Plain white frosting can be used on the cake
- be sure to cover the entire cake, including the sides. Precautions should be taken to avoid getting too much filling mixed with the frosting
- It’s fine if the crumb coat isn’t perfectly smooth – the goal is just to cover the entire cake and trap in the crumbs.
- Allow for half an hour of drying time after applying the crumb coat before proceeding.
- 7 Ice the cake with a final layer of icing to complete the design. Using the icing recipe from above or your own creation, ice the cake a final time to create a beautiful coating of frosting. If desired, flavor and color the batch of frosting that will be used for the final layer of the cake.
- Decorate the cake with sliced fruit, flowers, or other toppings, and then leave it aside for a few minutes before serving.
- 8Finished. Advertisement
- Question Add a new question Question Is it necessary to chill the cake before icing it? ‘Matthew Rice’ is a pen name for Mathew Rice. Professional Baker with a Dessert Influencer background Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville. His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others. Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016. In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode. Answer from a Professional Baker and Dessert Influencer Expert If you like, you can even freeze the cake just after it comes out of the oven! When the cake thaws, it will become more moist, which will make frosting it much simpler. In addition, there aren’t nearly as many of those bothersome crumbs to deal with as there were before!
- Concerning the Question What is the best way to write ″Happy Birthday″ on a birthday cake? If you wish to write with icing, you’ll need a piping bag to do so. You fill the piping bag halfway with icing, hold on to the top, and squeeze the icing out of a small hole at the bottom of the bag with your other hand, writing with the tip. What can I do to ensure that my icing has a very smooth surface? It is possible to get an icing smoother from your local craft store.
- Question How can I make my frosting harden? It’s like a slim spatula with a flat blade that’s made to smooth surfaces like cakes. Refrigerate the cake once it has been frosted. After a few hours, the frosting will begin to thicken and become more solid. Keep in mind that the frosting will never get completely solid. What should I do if the custard causes my cake layers to become slick as they bake? Place the cake in the refrigerator overnight to allow the custard layers to firm up a little. If you are still having difficulties, you can put the cake in the freezer overnight and cover it with plastic wrap to prevent ice from forming on the cake – but this is not recommended.
- Question What is the proper way to apply rolled frosting to a cake? Make the icing a little larger in diameter than the area you wish to cover with it. Place it over the cake slowly and carefully, cutting away the edges with a sharp knife. What is the best way to build a piping bag?
- Question What is the best way to create butter icing? Mix together 90g soft butter, 160 grams confectioners’ powdered sugar, and 1 tablespoon water in a stand mixer, adding the sugar and water gradually to the butter.
- Question What is the best way to bake a cake without using an oven? Community of Lena Mao Answer A cake cannot be baked in the absence of an oven.
- Question Is it feasible to manufacture icing that does not contain butter? To make it thicker, you may add powdered sugar and water, which should be refrigerated for about half an hour before serving.
- Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. In addition to confectioner’s sugar, other names for it include powdered sugar, icing sugar, and 10X sugar.
- You may put the cake in the microwave for 10 seconds on maximum power if you’ve been a little sluggish and the icing is starting to solidify before you’ve finished putting it on the top of it. This should help to clear it up and restore its runny consistency.
- If you make a mistake and pour in more than a couple of teaspoons of water, start over since you need around 3-4 heaping teaspoons of icing sugar for every teaspoon of hot water you use. It takes the full bag of icing sugar to make one cup of water.
Things You’ll Need
- Ingredients: confectioners’ sugar
- boiled water
- a mixing bowl
- a teaspoon
- a cake
- food coloring and seasoning
- a filling
About This Article
- Summary of the ArticleXTo frost a cake, start by making your icing by putting confectioner’s sugar and boiling water in a mixing bowl and stirring until it reaches the consistency you wish.
- Vanilla extract can be used to flavor it, and a few drops of food coloring can be added if desired.
- A tablespoon of frosting should be used to cover and smooth out the top and edges of a cake before serving.
- Dip your knife in warm water, brush off any excess water, and run it over the icing surface to create a smoother coating.
- Allow 30 minutes for your iced cake to set before cutting and serving it up!
- More information from our Professional Baker co-author, including how to utilize frosting between layers of cake, may be found further down in the article.
- Did you find this overview to be helpful?
- The writers of this page have together authored a page that has been read 818,279 times.
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.
Got Crumb Problems? Here’s How to Ice a Cake the Right Way
The battle to make a cake seem beautiful is genuine for everyone who has ever attempted to ice one, especially if there are crumbs in the way. Duff Goldman shows you how to frost your cake so that you may have a beautiful cake every time.
Got Crumb Problems? Here’s How to Ice a Cake the Right Way
- Step 1: Allow the Cake to Cool Cakes should be let to cool on the counter rather than in the refrigerator, according to Goldman.
- Ideally, the cake should be at room temperature or slightly chilled before icing it, according to Goldman.
- Cake cannot be iced while it is still warm because the frosting is mostly fat and melts while it is warm.
- ″All you have to do is wait.″ Step 2: Apply a Crumb Coat to the surface.
- A crumb coat and a finishing coat are required for all cakes.
- According to Goldman, ″you’ve got to prime it!″ In other words, it’s fine if you have crumbs in your icing on the first layer.
- Prepare the cake by leveling it with a spatula, frosting it, and scraping off the excess frosting.
- Goldman advises that the crumby buttercream should not be mixed with the clean batch of buttercream.
- Application of the ″Finishing Coat″ is the third step.
- Even more buttercream should be piled on top of the cake.
- ″Icing a cake is the most fundamental kind of sculpting,″ adds Goldman.
A lot of buttercream is applied and then scraped off the excess,″ she explains.Cover the cake with long, smooth strokes and smooth it out as much as you can.According to Goldman, the longer the strokes, the fewer lines you will perceive.Check out the video above to see how it’s done.
- Are you looking for a nice cake recipe to get you started?
- You can get the recipe for his chocolate cake here, as well as the recipe for his Swiss Buttercream recipe here.
- MORE: How to Frost a Cake in Seconds with This Ingenious Technique Buddy’s Laughter-Inducing Audience Tips for a Warm Welcome and Extra Frosting ‘Frost-Along,’ a song by Buddy Valastro
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How to Frost a Cake
- Cake baking is something that many of my friends are intimidated of, and I don’t want any of them—or any of you—to be intimidated by the prospect of producing a layer cake.
- If you’re not afraid to get your hands a bit dirty, you’ll have no trouble with this project.
- I attended cake designing workshops a long time ago, and one of my instructors advised me to line the bottoms of cake pans with wax paper to prevent sticking.
- I use a pen to draw an outline around the outside of the cake pan and then cut them out of the cake pan using scissors.
- Using nonstick baking spray, coat the cake pan and then line it with wax paper before adding the cake mixture to the pan.
- Place the cake batter in your pan and tap the cake pan lightly on the counter to smooth out the batter and eliminate any air bubbles.
- Repeat with the remaining batter.
- Before we get started, it’s vital to understand that the top of the cake is actually the bottom of the cake, which is to say, the bottom of the cake that was in direct contact with the bottom of the cake pan when it was baking.
- The top is the bottom of the pyramid.
- Please bear with me here.
- Due to the fact that I desire a straight cake, my cake had a little domed top, which I am flattening out.
This is a fully optional step to do.Not to worry, the piece of cake that was cut off will not be wasted.Use it to make cake balls or cake pops, or simply eat it straight up as a snack (like I do).The following step is also fully optional, but I wanted to demonstrate it for you.
- It is known as torting the cake since I am making two layers out of the same layer of cake.
- I’m going to use the two tiers of cake that I cooked to build a four-layer cake.
- Once again, this is entirely optional.
- You can stay with a 2-layer cake if you want to.
- For those who enjoy frosting, torting your cake and dividing it into four layers will result in more icing per square inch of cake!
- Did you notice that?
- Now you can get two layers out of a single cake layer!
- Prepare the cake plate by spreading some frosting on it with an angled spatula.
- This is the adhesive that holds the cake firmly attached to the serving dish.
- Place one layer of the cake on the cake plate, pushing down to ensure that the cake is ″glued″ to the plate.
- Repeat with the other layers of cake.
- The first thing I do is place some pieces of parchment paper beneath the cake, so that after I’m through icing the cake, all I have to do is remove the parchment paper from below the cake.
There is no need to remove extra icing!Add some frosting on the cake and spread it around with a spatula.The idea is to avoid lifting the spatula, which may seem strange at first.
- If you lift your spatula, you will pick up the cake, which will then fall into your icing.
- Although it won’t matter as much when frosting in between layers, when icing the edges and top of the cake, it will make a significant difference.
- As a result, practice will make a significant impact in the long term here.
- Smooth out the frosting with the spatula at an angle.
- Smooth all the way to the edge of the cake, and after the spatula has been pulled from the cake, it may be lifted off the cake.
- It is possible that the cake will fall apart when you are adding the next layers.
I want to demonstrate to you that everything is OK.Everything will be OK.Simply add the cake layer on top, in portions, as shown.That’s all there is to it.After that, put the second component in place…And then go back to icing as if nothing happened.
- Once all of the layers have been assembled, the last layer will serve as the cake’s top.
- And what do you think?
- It’s the bottom of the cake, as they say.
- Because it is the smoothest portion of the cake and will make icing the top much simpler, the bottom of the cake has been elevated to the position of the top of the cake.
- Take your time to press the top all the way in.
- Adjust the arrangement of items to ensure that the cake is straight.
- You shouldn’t be frightened of getting your hands filthy.
- I find it relaxing to frost a cake.
- Once again, do not lift the spatula from the pan.
- Just keep smoothing with the spatula, whether it’s flat on the counter or at an angle.
- Do you notice how it’s angled?
At this point, the icing has gone over the rim of the pan.Following that, frost the sides.Take a small amount of frosting and spread it down the sides of the cake with the spatula.
- Don’t even think of lifting that spatula.
- To avoid having to move around while I’m working, I prefer to rotate the cake plate while I’m doing it.
- Once the sides have been frosted, go back and smooth the sides with the spatula held at an angle to the cake.
- You can see the layers of the cake, right?
- This is referred to as the crumb coat.
- In all honesty, if you wanted to, you could stop right here and smooth off the top.
At the moment, there’s a huge ″naked cake″ craze sweeping the nation.This one is just half-naked!Instead of a bare (or semi-naked) cake, apply extra icing to the edges and proceed as you did previously…
Holding the spatula at an angle, spread the frosting on top of the cake.(Be careful not to raise that spatula!) When you’re finished with the sides, use the side of the spatula to smooth the edges.Now, using the spatula, smooth off the top of the cake.
- This is how it looks…
- Alternatively, make swirls in the icing.
- This is actually rather appealing to me!
- Sprinkles can be used to decorate.
- And take pleasure in it!
- The process of creating layered cakes for family and friends is a lot of fun.
They always show appreciation for the effort that has been put in, and realize that it does not have to be flawless.While I keep repeating myself, this is something that is really essential to remember.It is more crucial that it tastes well than that it is visually appealing.I hope you’ll give it a shot and send me pictures of the cakes you’ve finished frosting!This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.You may be able to discover further information on this and other related items at the website piano.io.
How to Put Sprinkles on the Side of a Cake
- Article to be downloaded article to be downloaded Decorating your cake with a variety of colorful sprinkles is a simple and enjoyable way to present your cake.
- Sprinkles, on the other hand, may rapidly make a mess of your kitchen if you aren’t cautious.
- To begin decorating, it is necessary to prepare your cake by icing it uniformly and selecting a type of sprinkles that will match your frosting or cake taste before you begin to decorate.
- Once the cake has been rolled in the sprinkles, you may either pat them on by hand or roll it in a tray of sprinkles.
- 1 Place your cake on a baking sheet to collect any sprinkles that may fall.
- As you put the sprinkles on the cake, the sprinkles will fall into the baking tray.
- The sprinkles will adhere better to a cake that has been elevated, so if you have a cake stand, place the cake on it and then place the cake stand in the baking tray.
- It is important to allow the cake to cool fully before applying the frosting, or else the sugar coating may dissolve.
- 2 Spread a thin layer of your favorite icing around the outside of the cake to seal in the crumbs.
- This is referred to as a crumb-coat, and it is used to help give your icing a smoother look and feel.
- Having a smooth icing surface will make it easier to distribute the sprinkles on the cake, regardless of the method of application used.
- Using buttercream icing, ganache, or your favorite flavor of frosting, cover the top of the cake.
- Simply ensure that the layer is thin and evenly dispersed throughout the structure.
- 2 Spread a thin layer of your favorite frosting around the outside of the cake to seal in the crumbles. An icing crumb coat is applied after the icing has been baked, and it helps to level out the surface of the icing. Spreading the sprinkles on the cake will be much simpler if the icing surface is smooth. This is true for any way of applying them. Using buttercream icing, ganache, or your favorite flavor of frosting, decorate the cake. Only that the layer is thin and equally displaced should be considered.
- 5 Select sprinkles that will go well with the frosting and the flavor of the cake. Take some of the components in your cake as inspiration for your design. If your cake has candied cherries, decorate the exterior with white frosting and bright red sprinkles to make it stand out. Take notice of the color of your frosting as well. Sprinkles that are a dark hue may not be as obvious against a dark chocolate frosting as they would be against a vanilla icing, depending on the intensity of the light. Colors for sprinkles should be chosen to match seasonal and holiday cakes. When decorating a pumpkin spice cake throughout the fall or around Halloween, use a combination of orange, purple, and black sprinkles to provide a pop of color. Consider using sprinkles in the colors red, pink, and white for anniversaries or Valentine’s Day celebrations.
- Nonpareils may be used to create a speckled rainbow effect, while ovular jimmies can be used to create larger splotches of color. Combine the two sprinkle techniques to create a more varied visual effect.
- Large confetti sprinkles or sugar coated chocolate sprinkles can be used to create a minimalist effect, or they can be mixed with smaller sprinkles to make them more noticeable.
- Select sprinkles that will enhance the flavor of both the frosting and of the cake.
- Some of the elements in your cake might serve as inspiration.
- The outside of your cake should be iced in white with bright red sprinkles if it contains candied cherries.
- Note the hue of the frosting as well.
- It is possible that dark-colored sprinkles will not be as obvious against a dark chocolate frosting as they would be against a vanilla ice cream.
- Seasonal and holiday cakes benefit from sprinkles in complementary hues.
- When decorating a pumpkin spice cake throughout the fall or around Halloween, use a combination of orange, purple, and black sprinkles.
- If you’re celebrating an anniversary or Valentine’s Day, consider incorporating red, pink, and white sprinkles on your cake.
- To create a rainbow-sprinkled effect, use nonpareils, or larger ovular jimmies to create larger splotches of color on your project.
- In order to change the visual texture, combine the two sprinkle types together.
- If you want a simple aesthetic, use huge confetti sprinkles or sugar coated chocolate sprinkles; if you want them to stand out, combine them with smaller sprinkles.
- A handful of sprinkles should be patted onto the cake’s bottom layer. When doing this, use soft pats rather than strong ones. Keep the sprinkles from being pressed down too deeply into the frosting. Cake construction should be done in stages, beginning at the bottom and working your way up. This will guarantee that the sprinkles are distributed evenly throughout the cake. To finish off the center and top areas of your cake, repeat the process. This approach is especially useful for large or stacked cakes that may be too fragile to roll in a tray of sprinkles.
- 3 Smooth out the layer of sprinkles with an offset spatula, being careful not to disturb them.
- This will remove any extra sprinkles that have clumped together against the frosting and will disclose any areas where the sprinkles have not adhered to the surface of the icing.
- If there are any regions where sprinkles have not been applied, push sprinkles into those areas forcefully but delicately.
- Continue in this manner around the entire cake until it is evenly coated to your satisfaction, if necessary.
- 4 Sprinkles should be applied on the top of the cake to complete the appearance. Pay particular attention to the top ridge of the cake, and attempt to delicately integrate the sprinkles in with your fingertips as much as possible. Don’t feel obligated to use a similar sprinkle color or design on the top as you did on the bottom. Have fun with the many colors and forms of sprinkles. The top of the cake should be one solid color, such as purple or yellow, to provide contrast with the rainbow sprinkles on the sides. If you used a thick sprinkle coating on the sides, the top should be periodically scattered bigger confetti sprinkles, such as starbursts. This will assist to break up the complex design on the edge of the cake
- however, it is not required.
- 5 To decorate the top of your cake with sprinkles, use a stencil to create a design. Purchase a stencil or construct your own out of parchment paper to use as a guide. When it comes to decorating the top of your cake with sprinkles, this is an excellent option. Make a stencil of a flower, heart, or other form that will go well with your cake out of parchment paper and place it on top of the cake. It is also possible to use a stencil to create words or numbers, such as a person’s name for a birthday cake or the numerical year for a New Year’s Eve cake. Create a stencil design of your choice on parchment paper and cut it out with scissors
- Remove any bubbles from the stencil by placing it on top of the decorated cake.
- Make an outline for the stencil with the help of a little brush, then fill in the gaps with fine or small sprinkles.
- Finish by placing it in your refrigerator to set for 20 minutes, after which you should gently lift and remove the stencil.
- 1 1 cup (176 g) of sprinkles should be placed in a shallow pan or baking sheet to dry.
- When you roll your cake, make sure the sprinkles are spread out to a width that will cover the side of the cake when you roll it.
- If you like a more dispersed design on your cake, use fewer sprinkles; if you prefer a more dense coating on your cake, use more sprinkles.
- This approach is best for making tiny, thick cakes that can be moved about in your hands easily.
- 2 Transfer the cake to the pan by placing one hand on the bottom and top of the cake and pressing down.
- This may be accomplished with a single swift movement.
- It is not recommended to dump or plop the cake into the pan since this may cause the cake to collapse or crack.
- When you do this, be sure that the top of the cake is not frosted.
- If you have icing running over the top of the cake, it will be more difficult to transfer.
- 3 Allowing the cake to rest on its side, carefully roll it through the sprinkles to completely coat it.
- Toss the sprinkles into the frosting and let the weight of the cake to press them in.
- Extra pressure applied to the cake will cause the sprinkles to become buried in the frosting.
- More sprinkles can be added to the baking sheet if you run out of sprinkles before your cake is completely coated.
- 4 To assemble the cake, lift it up by the unfrosted ends and place it on a plate or cake stand.
- It’s possible that some of the sprinkles will come off as you place the cake on the dish or stand.
- This is due to the fact that the icing is still setting and need further time to solidify correctly.
- Smooth out any irregularities that happened during the transfer by using your hand or an offset spatula to smooth them out.
- 5Frost the top of the cake with an offset spatula to make it seem more professional. If you used a crumble-coat first, followed by a second layer of frosting, repeat the process to ensure that the texture of the top of the cake matches the texture of the sides. When icing the edge of the cake, take care not to disturb the sprinkles that have been pressed into the edges. Sprinkles should be applied to the cake’s top until it is entirely coated with sprinkles. Start by placing 1 or 2 handfuls of sprinkles in the center of the cake. This will make spreading the sprinkles out much simpler in the future. Instead of spreading the sprinkles evenly across the top of the cake with your hands, use an offset spatula to do so. Advertisement
- 1 Melt 1 13 cup (200 g) of candy melts in a small saucepan over a medium heat until completely melted. Make careful to whisk the mixture often in order to prevent it from becoming burned. This may be accomplished with white, milk, or another grade of chocolate candy melts. You may choose whatever one you think would go best with the flavor and color design of your cake. It is not necessary to use candy melts for this project. Melt baking chocolate or another chocolate-based substance in its place. Just keep in mind that melting white chocolate bars or chips will result in a slightly more yellowed appearance than melting candy melts
- take the melted white chocolate and stir with a few drops of food coloring to create a colorful base for the sprinkles to adhere to. Choosing a color that will go well with the assortment of sprinkles you’ve chosen is important
- 2 To thin out the melted chocolate, add 1/8 cup (28 g) of shortening at a time.
- Continue to whisk in the mixture until the chocolate has completely melted and the shortening has dispersed throughout the batter.
- If the mixture is still too thick to spread over the fondant on your cake, gradually add more shortening until you achieve the consistency you like, as described previously.
- Substitute an equivalent amount of cocoa butter for the shortening in order to thin the mixture.
- 3 Spread the mixture onto the fondant as fast as possible with an offset spatula.
- Make a uniform, thin layer around the sides of the cake, as shown in the photo.
- Due to the fact that the candy melts will solidify after 8 minutes of application, you must ice the fondant as fast as possible to guarantee that the sprinkles will adhere to the fondant.
- If you plan to decorate the top of the cake with sprinkles, make sure to distribute the mixture all the way around the top of the cake.
- 4 The sprinkles should be pressed into place around the outside of the cake using your hand. Make use of one hand to push on the sprinkles while using the other to rotate the cake to achieve the best results. It will be easier to apply the sprinkles in layers, starting at the bottom of the cake and working your way up. You will have greater control over the application as a result of this. Turntables may be used to expedite the procedure by placing the cake on top of them and spinning them while applying the sprinkles.
- The center and upper sections of the cake should be finished in the same manner. In order to put sprinkles to the top of the cake, push sprinkles into the top of the cake as well
- 4 The sprinkles should be pressed into place around the outside of the cake using your hand.
- Use one hand to push on the sprinkles while using the other to rotate the cake to achieve the best results possible.
- In order to make the sprinkles look more even, apply them in layers, starting at the bottom and working your way up.
- As a result, you will have greater control over your application.
- Turntables may be used to expedite the procedure by placing the cake on top of them and spinning them while you apply the sprinkles.
- The middle and upper portions of the cake should be finished in the same manner as the middle and upper sections.
- In order to put sprinkles to the top of the cake, push sprinkles into the top of the cake as well.
6Await the completion of the setting of the cake decorations before moving or serving it. To complete the hardening process, the candy melts mixture should not take more than 5 minutes. As soon as the cake has set, place it on a serving platter and display it for your family and friends to enjoy. Advertisement
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Things You’ll Need
- Cake that has been allowed to cool before being newly frosted or set with a sheet of fondant
- Sprinkles, baking sheet, offset spatula, nonstick cooking spray, and a cookie cutter
- A cake stand or serving dish (optional)
- candy melts (optional)
- shortening (optional)
- and other ingredients as desired.
About This Article
- Summary of the ArticleXUsing sprinkles to decorate your cake is a simple method to make it more colorful and fun.
- After you’ve applied the icing or fondant to the cake, lightly dab a handful of sprinkles onto the side of the cake to decorate.
- An offset spatula is perfect for this, but you may also use your hand to accomplish the task.
- Take it one area at a time until you’ve completely coated your entire cake with frosting.
- If you choose, you can roll your cake in sprinkles.
- Sprinkles should be placed in a small pan or baking sheet first.
- Using two hands, gently roll the cake in the sprinkles to adhere them to the sides of the cake.
- This might be a faster method than slapping the sprinkles on, but be cautious not to break or crumble your cake in the process.
- Continue reading for additional information, including instructions on how to design the top of your cake.
- Did you find this overview to be helpful?
- Thank you to all writers for contributing to this page, which has been read 68,528 times so far.
How To Decorate the Sides of a Cake
A terrific technique to hide an imperfect frosting job on the edges of your cake, coating the sides of your cake also adds dimension and enjoyment to any cake you make. A terrific technique to hide an imperfect frosting job on the edges of your cake, coating the sides of your cake also adds dimension and enjoyment to any cake you make.
What You Need
- frosted cake, edible coating, pastry brush
Follow These Steps
- To avoid smudging, use a large amount of coating in a generalized manner. For the coating of your cake, you may use nearly anything that is small and lightweight, but some of the greatest things to use are colorful sprinkles, shaved chocolate, micro marshmallows, crushed cookies, chocolate chips, chopped almonds, chopped dried fruit, and toasted coconut, among other things. If your cake is frosted, leave the overlapping sheets of parchment paper underneath it and place some of the coating in the palm of your hand when it has been finished. Ensure that your hand is completely filled so that you do not wind up smearing the frosting with your hand.
- Pat the coating into the frosting with a gentle patting motion.
- Using your fingers, pat the coating into the frosting as you go around the cake. It is not necessary to press too firmly
- only enough pressure is required to ensure that the coating adheres to the icing.
- Excess coating should be brushed away.
- Make use of a pastry brush to gently remove any extra coating. It is safe to use the coating again for your next cake as long as it is clean and clear of icing residue. Gently peel away the parchment paper to see the stunningly completed cake below it. Tip: The same coatings may also be used to decorate the top of a cake or to make cupcakes. Create diverse flavor and texture combinations by combining and contrasting the coatings.
5 Easy Ways to Decorate Cakes Without Tools
- Five simple cake decorating techniques that may be used to decorate cakes without the need for cake decorating tools. All of the decorations for these cakes are made with items you already have on hand. Caking tools are something I’m a little fascinated with. I’m guessing that the majority of individuals don’t have an armory of cake decorating equipment stashed away in their kitchen like I do. Even if you do, there are instances when you just want to make do with what you have on hand at the time. So I’ve come up with some simple cake decorating ideas that you may use even if you don’t have any cake decorating tools. This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. My policies are available through a link in the website footer. Go to the following page: There are several types of cakes that you will need: the vanilla bakery-style cake
- the pleated cake
- the ruffled cake
- the textured watercolor cake
- and the sprinkle cake.
- Other articles you might be interested in reading include:
Supplies You’ll Need:
- A layer cake that has been cooked (You can find a super delicious vanilla cake here and a really good chocolate cake here.)
- Frosting (I made my favorite vanilla bean buttercream for this). You may find the recipe on this page.)
- A big knife (if you don’t have an icing spatula, you may use the straight, back side of a large knife to smooth the icing)
- gallon-size freezer bags (you can use quart-size, but you’ll have to replace it with icing more frequently). In addition, you must use ‘freezer bags’ rather than standard bags for storing food in the freezer. You’ll wind up with an icing blowout if you use those since they’re not robust enough. Please take my word for it
- Sprinkles (Don’t be concerned if you don’t have any on hand. A second alternative is to use cookie crumbs)
- Food coloring (if you don’t have any of them, that’s OK as well. All of these cakes will still look fantastic)
- a teaspoon
- a cookie cutter
- a vacuum cleaner (since the sprinkles are going crazy)
- and a cake stand.
The vanilla bakery-style cake:
- This one, I believe, is the simplest and most expedient of the five.
- Alternatively, you may tint your buttercream with food coloring, or you can leave it white, like I did.
- Making the icing for your cake is the first step.
- If you don’t have an icing spatula, you may smooth your buttercream using the back of a big knife’s straight edge and then wipe the bottom of the cake plate with a paper towel to clean it up.
- Next, place your icing in a freezer bag and freeze it until firm.
- Push the frosting to one corner of the bag and screw the bag closed.
- Take a corner of your freezer bag and cut it off.
- Squeeze out a small amount of icing and check to see that you have cut enough of the freezer bag off.
- Make little dots all over the bottom border of the cake using your squeezer.
- Top border has swirls created by squeezing away the excess.
- Finish it off with a few sprinkles, and you’re done!
The pleated cake:
- You’ll want to start with your iced cake for this particular dessert.
- Score vertical lines all around the perimeter of the cake using a very clean ruler or long knife to use as a piping guide.
- Fill your zipper freezer bag halfway and cut off the corner, much as we did for the bakery-style cake above the page.
- Make sure that the top seam of your ziplock is up and the bottom seam is down before you begin piping your zigzags.
- You don’t want them to be too flat (horizontal to the cake).
- Simply pipe zigzags all the way up between each line that you scored to complete the design.
- You’re just shifting the position of your piping bag from left to right.
- Continue to work your way up the cake until you reach the very top.
- After that, pipe little dots over the top edge of your cake to create a border effect.
- After that, you may decorate the top with sprinkles or candles.
- My version is straightforward.
The Ruffle Cake:
- Begin with the icing on your cake.
- It is not required to be visually appealing.
- Ruffles are going to be used to conceal the flaw.
- After that, fill a ziplock freezer bag halfway with icing and cut a corner off of it.
- Before you begin piping, double-check that the freezer bag seams are at the top and bottom of the bag.
- Individual ruffles will be created by you.
- Each and every ruffle is shaped like a closed ‘U’ form on the inside.
- Pipe the first one, then go to the right and pipe the next.
- Begin from the bottom and work your way up and around the base.
- Then you’ll go on to the row above that and continue.
- Fill in the space between your ‘U’ and the ruffle below it with a little overlap so that the bottom of the ruffle is covering the pointy portion of the ruffle below it.
At this point, it’s not going to seem really attractive, but keep going anyhow.Once you’ve gone all the way around the cake and it’s completely covered in ruffles, add some dots to the top of the cake.I also sprinkled some white and transparent sprinkles on top of the cake to finish it off.
The Textured Watercolor Cake:
- This one is my favorite since it’s difficult to make a mistake with it.
- Because of the texture we produce on the cake, you won’t have to worry about making your buttercream smooth, and there will be no piping required with this cake.
- To begin, combine around four different colors of icing.
- One of the colors will serve as your foundation coat, so be sure to prepare enough of that color to cover the whole cake.
- Keep in mind that this will be the dominating hue you will notice throughout the game.
- Now take that base color and use it to frost your cake with it.
- At this stage, don’t even bother trying to make the frosting seem attractive.
- As much as possible should be applied because some will be removed during the smoothing and texturing processes and you don’t want your cake to show through.
- Don’t allow your base layer to become too crusty, and don’t put it in the refrigerator just yet.
- This layer must maintain its smoothness and workability for the next stage.
- Now take the other colors you’ve made and just smear them on the cake in random patterns, if you want.
Don’t forget about the hat.It’s not going to be pretty at this point.Don’t get too worked up over it.Using an icing spatula or a broad knife, smooth the sides and top of the cupcake.
- You don’t have to be concerned about having it perfectly smooth.
- In the following phase, we’ll add some texture to it.
- Take a teaspoon, preferably one with a more pointed tip, and place it in the cup.
- Drag the spoon around the cake with the tip of the spoon (with the back of the spoon pointing away from the cake).
- To begin, start at the bottom and work your way up and around.
- When you reach the point where you started, tilt it up and continue working your way around.
- Otherwise, the buttercream would pile up on the spoon and create huge clumps, necessitating the need to wipe the spoon off repeatedly.
- Using the end of the spoon, create a swirl pattern on the top of the cake.
- When you’ve finished texturing the cake, go back over some of the areas where the icing clumped together and texture those areas until you’re satisfied with the results of your work.
- It’ll all come down to this:
The Sprinkle Cake:
- On this cake, I chose chocolate buttercream, but you may use any color you choose.
- You’ll need a cookie cutter of your choice…any shape will do.
- Someone’s initials, in my opinion, would be quite lovely.
- First and foremost, frost your cake.
- This is when things become extremely nasty.
- Put your sprinkles in a large mixing dish.
- Take a few handfuls of sprinkles and gently press them into the cake’s foundation.
- Simply use a random pattern to create your design.
- Sprinkles will end up all over the place.
- The cake remained poised on one hand as I grabbed sprinkles with the other while I stood over the sink for this photo shoot.
- With a pastry brush or paper towel, wipe the cake board well once you’ve finished decorating with the sprinkles.
To begin, take a cookie cutter and set it on top of your cake where you would like your design to be seen.With the back of my spoon, I gently patted the sprinkles into the interior of my cutter, ensuring that they were evenly distributed throughout.Remove the cookie cutter from the cake by raising it straight up and away from the cake.Even if there are a few stray sprinkles, you can easily brush them away with a pastry brush or dab a little buttercream on the end of a spoon and slightly contact the sprinkles…they’ll adhere themselves to the spoon!
- Now you may put some buttercream in a freezer bag, snip a corner off the bag, and pipe generous dollops of buttercream across the top of the cake.
- Hold the piping bag directly over the top of the cake, so that it does not contact the cake.
- Squeeze the bag and let the dollop to accumulate before stopping squeezing and lifting the bag up.
- You may either pipe a pearl border around the edge or leave it simple.
- The buttercream dollops are my favorite since, after all, there’s nothing wrong with a little more frosting on your cake, right?
- That’s all there is to it!
- There are five different ways to adorn cakes without using any cake decorating tools at all.
- There are a plethora of possibilities available here.
- Using strategies from each of them, you may make your own copies of the works.
- Have a good time!
- Remember to save it to your Pinterest board for later!
Icing a Cake without a Turntable: 3 Foolproof Hacks
- In every video or written guide on how to design a cake, there’s one piece of equipment you’ll see: a turntable.
- If you’re learning how to decorate a cake, you’ll want to get your hands on one of these.
- Turntables are the best tool for filling and icing a layer cake since they are so simple to use.
- But don’t allow the fact that you don’t have a turntable in your kitchen deter you from trying!
- I’ve come up with three simple methods for frosting a cake without the need of a turntable.
How to frost a cake without a turntable
Professional-grade turntables may be expensive, and rookie decorators may be hesitant to make the investment at this time. Fortunately, there are three easy alternatives that may be used instead – some of which you may already have in your home!
1. Lazy Susan
- Images courtesy of Erin Bakes The lazy Susan, which is shorter and less costly than a regular turntable, is the most effective replacement for it.
- Using the spice bottles from your existing spice rack or purchasing a low-cost rack from a home goods store, get creative with your cooking!
- The majority of them are composed of wood, plastic, or, in my case, natural stone.
- Lays Susans are often sold for $10-$15, which is far less than the cost of a professional turntable.
- In order to give your lazy Susan a little extra height, you may lay it on a cake stand or a box.
- I also recommend attaching non-skid dots to the bottom of the table to keep it from rolling about while you are working.
2. Microwave plate
- You could be having the same ″ah-ha″ moment as I did when I realized that you could use the insert ring and plate from your microwave as a turntable.
- It’s possible!
- Generally speaking, microwave plates have a little lip around the edge, which might make decorating them a little difficult.
- In order to have extra room around the cake to swipe with your bench scraper or icing spatula before frosting, set a flat plate or cake board on top of the microwave plate prior to icing.
- Slide a dishtowel or oven mitt below the second plate to keep it from moving around.
- Set the microwave insert on top of a rimmed cake stand or other container that will keep the microwave insert confined to prevent it from moving around under the plates.
3. Cake stand or plate
- When all else fails, a basic cake stand will do the trick just as nicely.
- Select a table with a flat surface and a short, wide base for maximum comfort.
- Achieving a completely smooth finish will be a difficult task to do.
- Choose cake finishes that benefit from being a little bit sloppy, such as rustic swoops or simple lines produced by dragging the tip of your icing spatula through the frosting, to spare yourself the time and agony of creating them from scratch.
- If you want a smooth buttercream finish, divide the recipe into pieces.
- Move your icing spatula or bench scraper around the outside of the cake while using your other hand to slowly turn the cake stand a tiny bit at a time.
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 awa