How Much Frosting Do I Need for a Cake?
- For a two-layer cake: 2½ to 3 cups of frosting.
- For a three-layer cake: 3½ to 4 cups.
- For 12 cupcakes: 2 cups (double if piping)
- For a 13×9-inch cake: 3 cups.
Choose the proper cooling rack. Be sure to choose your cooling rack based on the size of the cake you bake.
How to frost a cake with an easy frosting recipe?
How to assemble and Frost a layer cake?
How to make a stunning layer cake at home?
How Much Frosting Do You Need to Frost a Cake?
It’s possible that you’ll need more frosting than you think to cover the top, sides, and spaces between the layers of your cake.You can see here how much frosting you’ll need for each different size cake.Nothing beats a slice of handmade cake, whether it’s prepared in a single 13×9-inch pan or in many circular baking pans for layers of different flavors.Whether you’re a seasoned baker or just starting out, understanding how to produce cakes that are consistently moist, fluffy, and uniformly cooked is a vital first step.As you progress through the process of frosting cakes, you may find yourself questioning how much frosting is required to guarantee that your dish is appropriately covered.When it comes to constructing attractively adorned cakes, having enough icing is essential.
You’ll discover how much icing you’ll need to frost a cake in this section, because it’s a hassle to have to pull out the ingredients to prepare another batch if you run out in the middle of the frosting procedure.icing cake frosting icing cake frosting Learn How to Make Our Favorite Homemade Frosting Recipes
How Much Frosting Do I Need for a Cake?
- How much frosting you’ll need to adorn your cake will be determined by the size of your cake and the type of icing you choose. The following frosting amount suggestions will help you effectively cover the top, sides, and spaces between the layers of your tiered cake made with buttercream frosting or similar thick icing. For a two-layer cake, you’ll need 212 to 3 cups of frosting
- for a three-layer cake, you’ll need 312 to 4 cups
- for 12 cupcakes, you’ll need 2 cups (twice that if you’re piping)
- 3 cups of flour for a 13×9-inch cake
No one likes to cope with the anxiety of realizing they don’t have enough frosting midway through the decorating process. In general, it’s a good idea to create more frosting than you’ll need because it’s easier to work with. Increase the frosting recipe by 112 to 2 times to ensure you have enough icing the first time (this is especially important if you’re piping the frosting).
How Much Buttercream Do I Need? Helpful Chart & Guide
- When it comes to making buttercream, the age-old question is ″how much do I need?″ Do you want to make a batch of cupcakes? A 6-inch layer cake, perhaps? For a wedding cake, of course! Throughout this essay, you will learn all you need to know about making the proper quantity of frosting for your baking projects. My cake batter calculator is just a frosting version of my cake batter calculator. The amount of frosting you will require may vary depending on the following variables: The dimensions of the cake layers
- the shape of the cake layers
- The number of layers in the cake
- The type of decoration to use (semi-naked, smooth, buttercream rosettes, huge swirls on top, on, and so on)
My buttercream formula and chart are included below, and they will assist you in figuring it out in no time!
Does It Matter What Type of Buttercream I’m Using?
This technique may be used to make pretty much any sort of frosting, including whipped cream.A cup of frosting is a cup of frosting, regardless of whether you’re using American, Swiss, Italian, Russian, or even German butter.The only thing I’d add to this is that I’ve found that I occasionally need to add a small bit more American buttercream to achieve a completely smooth cake.If I’m using a meringue-based frosting, it’s typically a little easier to smooth out and I can get away with applying a little less on the sides of my cake.
How Does this Buttercream Calculator Work?
Making this graphic required delving into the details of what we were attempting to calculate.The formula for a cylinder, the formula for a circle, and the back-out of how many cubic inches are in a cup are the steps we must take in order to figure out how much frosting we will need.Keeping this in mind, the formula I employed was as follows: Calculate the number of cups required by multiplying the area of a circle by the thickness of the frosting layer times the number of layers + (surface area of a cylinder minus the top and bottom) / by cubic inches per cup.Alternatively, in terms of numbers, this meant that for a 6 inch, two layer cake, this meant: Cups required =((pi x r in2 x.33 in x 2) + (2 x pi x r in x h in x.25 in))/14.4 in3 =((pi x r in2 x.33 in x 2) + (2 x pi x r in x h in x.25 in))/14.4 in3 =((pi x r in2 x.33 in x 2) + In order to create this formula, I had to make certain assumptions, such as that the exterior coat of frosting will be around 1/4 inch thick and that the icing layers within the cake will be approximately 1/3 inch thick.This is a representation of how I truly decorate my cakes.I enjoy cakes with thick layers of icing on the interior, such as the death by chocolate cake seen above.
In contrast, if you use significantly less frosting between your cake layers, or if you wish to create a design that calls for a significant amount of additional buttercream (such as buttercream rosettes), these figures may need to be changed.Don’t be concerned if mathematics isn’t your strong suit.I’ve used this technique to generate the chart you see below, which is quite simple to use.It’ll tell you exactly how much buttercream you’ll need right away.
Step 1: How Big is the Cake You’re Making?
The amount of frosting you will need depends depend on the size, shape, and number of cake layers you use.For a 7-inch or 8-inch layer cake with buttercream swirls on top, I find that one batch, or around 6 cups of frosting, is the right quantity to make.Although I normally have a small amount of leftover, this time it was just about perfect.Based on the calculations I’ve done below, this makes sense!
Step 2: Use My Buttercream Calculator to Figure Out How Much Frosting You Need
Use the charts below to determine how much frosting you’ll need for your cake based on the size of your cake.This recipe is for a layer cake that has been filled, crumb coated, and covered.If you wish to pipe huge buttercream swirls on the top of the cake, increase the amount of frosting by 1-2 cups from the amounts shown below.Alternatively, if you want to create a frosting-intensive design, such as covering a cake with buttercream rosettes, you need add an additional 2-3 cups of frosting for a cake that is between 6 and 8 inches in diameter.It may seem absurd, but such designs need a significant amount of additional icing!
Step 3: How Many Cups of Buttercream are in One Batch of Buttercream?
Just figure out how many cups of frosting one batch yields and you’re good to go.Both my American buttercream and Swiss Meringue buttercream recipes yield around 6 cups of frosting.It can, however, differ depending on the recipe you’re following.In most recipe cards, the yield is listed at the top of the recipe card or shared in the notes section at the bottom of the recipe card, depending on the recipe.Knowing how many cups of frosting you’ll need, you may work backwards to determine how many batches of frosting you’ll have to create.Then you’re ready to produce the proper quantity of frosting in no time at all!
I’d love to know if you found this post to be useful, or if you decide to put it to use.Please use the hashtags @chelsweets andchelsweets on social media.You can also download the charts shown above by clicking here.
Other Posts You Might Like:
Cake Portion Guide
Learn how to make a layer cake with this step-by-step tutorial.
It is possible that this content will include affiliate sales links.For more information, please view my complete disclosure policy.You’ll like this short and simple instruction on how to construct a flawless layer cake.I’ll teach you how to prepare the pans, level the cake, and finish it with a decorative icing on top.Whether you’re a novice baker or a seasoned professional, there’s always something new to learn in the baking world.Making cakes is something I thoroughly like doing.
Undoubtedly, it is a labor of love, but there is nothing more rewarding than delivering that cake to family and friends on your special day.I understand how it feels to be a newbie baker or someone who is new to cake-making.I’ve been there myself.Despite the fact that I took cake decorating lessons (more than ten years ago!
), it has taken me years of experience and countless cakes to master the tips and secrets that I have now shared with you.There are a plethora of extremely great cake designers to choose from!These are some of the suggestions I’m excited to share with you in this step-by-step guide.
- You may use a box of cake mix or a recipe that you create from yourself for this.
- Cake mixes, on the other hand, might be challenging to deal with since they’re so light and fluffy; it can be difficult to frost them without the cakes breaking apart.
- That being said, it is completely achievable!
- Let’s get started.
How to make a layer cake
- The process of baking a layer cake is complicated, and I understand that it might seem intimidating at first. Breaking it down into manageable chunks, on the other hand, makes it much simpler to swallow. In the past, it’s taken me around two days to complete the procedure. I bake the cake layers first, then assemble and frost the cake the next day after they are baked. I dislike being rushed through the decorating process since I am quite particular about the details. Prepare the ingredients for the recipe
- Stack, assemble, and frost the cake after it has been baked and cooled. Decorate the cake after it has been baked and cooled.
I’ve gone into further depth about each phase of the process in the sections below.
How to Prepare the pans for baking
Grease and flour your baking pans: liberally grease and flour your baking pans to avoid the cake from adhering to the pans during baking.Instead of cooking spray, I prefer to use Crisco vegetable spread; but, if you just have cookie spray, you may easily use that as well.Line the pans: Using parchment paper or a circular silicone baking mat to line the pans will help to guarantee that the cakes do not cling to the bottom of the pans and that they are much simpler to remove from the pans.Using bake even stripes is one of my favorite baking techniques, as it helps to make the layers bake flatter.If you don’t use them, the sides of the cake bake faster, pushing the cores to bake last and resulting in a cake that is too dense in the centre.You’ll notice that the exterior corners of the cake are a touch darker as a result of the lack of them.
When applying the bake even stripes to the outside edge of the pan, make sure they are still wet.
How long do I bake my layer cakes for?
There may always be variations in baking times, and the time mentioned is only a general guideline.This is influenced by the sort of cookware you’re using as well as the characteristics of your particular oven.The same holds true for any baked food, not just cake!Not all layers bake for the same period of time, which is frequently due to the fact that the pans are not packed uniformly.Taking the extra time to measure out the liquid batter for each pan is usually preferable, but it is not always possible.Set your timer for the shortest amount of time recommended, then inspect your cake and add additional minutes if necessary.
Learn everything you can about your oven.For example, I have a hot spot in my oven, so I prefer to rotate my baking pans halfway through the baking process to ensure that the layers are baked uniformly throughout.
How to level (torte) a cake
Torting or leveling a cake layer refers to the process of eliminating the dome off the top of each layer so that you have a lovely, flat surface to work with on each layer.When the layers are layered, this will prevent them from slipping about.My cake level tool, which ensures that my layers are evenly spaced, is a personal favorite of mine.Otherwise, a serrated knife is the most effective option.Make sure your cake is at eye level and that you cut it as evenly as possible.When working with a very moist cake, patience is required.
How to assemble and frost a layer cake
- After the cake has been baked, cooled, and flattened, it is time to apply the frosting. Evenly frosted layers, as well as the use of a very stable icing, are two critical components of a sturdy layer cake. Beautiful cakes may still be decorated with ease if you follow these easy procedures. Step 1: Spread a dab of frosting on a cake board or the plate that you’ll be stacking your cake on and spread it around evenly. This will assist to keep the cake from sliding about on the plate. Lay out your cake board with the bottom layer centered in the middle.
- Step 2: Make a list of all of the things you want to do. Using a piping bag, pipe a layer of frosting onto the cake to ensure it is even (remember, we want lovely, flat layers!). Pipe from the outer edge of the container into the center. You are not need to use a pipe tip
- you may just cut off the end of the bag if you like. Using an angled spatula, level off the surface
- 3. Add your second (or third) layer and continue the process, adding a layer of frosting between each one. You should invent the top layer once you’ve finished with the bottom layer to make sure your cake is as level as possible on top. You’ll note that there are some gaps between the layers as a result of this. You shouldn’t be concerned since we’ll take care of it
- Step 4: Fill in the gaps with the filler and apply the crumb coat. A crumb coat is a thin coating of frosting that is applied before the final application of icing. The purpose of the crumb coat is to collect any stray crumbs so that they do not become mixed up with the final coating of frosting once it has dried. Fill in the spaces with your piping bag and continue to distribute it over to produce the crumb coat with your pastry brush. It is advised that you place the cake in the refrigerator for 5-10 minutes to allow the crumb coat to set. Remove the piping bag from the scraper and use it to fill in any holes or gaps that may have occurred. The crumb coating is optional, however it is highly suggested.
- Step 5: Spread the final layer of icing on top of everything. Alternatively, you may use a piping bag fitted with a big open round tip, or, for larger cakes, I use my cake icer tip- but keep in mind that this will require a significant amount of more frosting.
- Step 6: Using a cake scraper or an angled spatula at 90 degrees or perpendicular to your cake, scrape it evenly across the surface. It is preferable to use a turntable to spin the cake while keeping the cake scraper stationary. If you want it nice and smooth, you won’t need to apply a lot of pressure, and you’ll probably have to make a couple of passes to get it there.
- Step 7: Using the leftover frosting, frost the top of the cake. Keep scraping or using an angled spatula to remove any remaining icing.
- Step 8: Decorate with more frosting and then add sprinkles, fruit, or other embellishments.
How to fix a leaning cake
Alternatively, if you discover that your cake is sliding about while you’re making it, you may try resetting it by placing it in the refrigerator for 15-30 minutes before continuing.As soon as the cake is completely built, I prefer to add drinking straws or dowels to assist keep the layers of the cake in place (particularly if the cake has four or more tiers).Straws for drinking are the most straightforward.Simply cut them so that they are shorter than the height of your cake and place 3-4 of them evenly distributed throughout the cake.Because the holes from the straws must be covered, it is better to complete this step before applying the final coat of icing on top.Of course, as previously said, make certain that you begin with smooth and even layers.
You want to remove the top dome of your cake from its base.
How to store a frosted cake
If you intend to make numerous cakes, I recommend that you invest in a cake container that protects the cake with an airtight locking mechanism.It can also serve as an excellent means of transporting the cake.On the bottom of the cake carrier, I apply some sticky material (similar to what you would use to line a drawer) to prevent the cake from sliding about.Cake boxes can also be purchased, but keep in mind that they are not airtight.They are normally available for purchase in single units at craft stores, but I also order them in 10-packs online.
Basic tools you’ll need
Many glitzy gadgets are available for purchase, but they aren’t always required. These are the fundamental tools that I rely on and enjoy using on a daily basis.
For the cake:
- A set of three 8-inch cake pans (I prefer three 8-inch pans)
- Use parchment circles or silicone mats instead of baking sheets– after discovering silicone mats, I stopped baking sheets with parchment. If you prefer, you may make your own parchment circles by drawing a line on a sheet of parchment paper and cutting it out.
- Bake stripes that are evenly spaced
To decorate the cake:
- Icing on the cake
- Use a cake board that is 1-2 inches broader than your cake, according to my recommendations:
- A cake lifter is useful for moving the layers about on the cake, although it is not essential.
- Large piping bags
- large open round piping tip or cake icer tip
- large open round piping tip
- Various sizes and shapes of cake scrapers are available, as well as a variety of handles and other features. It may take some time to locate one that you like, but it should be higher than the cake you’re putting together.
- Angled spatulas are available in a variety of heights
- the 9 and 13-inch ones are the ones I use the most.
Choosing the right size pan
My cake recipes almost always use 8-inch baking pans, which is a standard size that can be found at your local bakery.Cakes are often available in 6, 8, 10, and 12-inch sizes from bakeries.Make certain that your pans are two to three inches in height.My cakes are typically three tiers in height.Most recipes may be modified to different-sized pans, but it’s essential to double-check each recipe for specific instructions.The reason why I choose 8-inch pans is that the cakes are generally higher than those made in 9-inch or 10-inch pans, and it is also the most convenient size to deal with.
9-inch baking pans are not my favorite.I’m not sure if you’ve ever noticed, but most regular 9-inch pans don’t have straight edges on the sides of the pan, which causes the layers to stack unevenly and leave enormous gaps between them.So I’ve discovered that 9-inch layers usually come out asymmetrical and unevenly cooked as a result.
My favorite cake recipes
- Moist Vanilla Layer Cake
- The Best Chocolate Cake
- Classic Yellow Birthday Cake
- Lemon Blueberry Cake
- Strawberry Mascarpone Cake
- Coconut Custard Cake
- Moist Vanilla Layer Cake
- The Best Chocolate Cake
- The Best Chocolate Cake
My favorite frosting recipes
- Frostings: Perfect Vanilla Frosting
- The Best Chocolate Frosting
- Cream Cheese Frosting
- Mascarpone Whipped Cream
- Whipped Cream Frosting
- Perfect Chocolate Frosting
More baking tutorials you’ll love
- Creating Buttercream
- Using a Piping Bag
- Decorating with Piping Tips
- How to Color Buttercream
- How to Decorate with Piping Tips
- Instructions on how to make a Buttercream Flower Cake
Follow Beyond Frosting on social media platforms such as Facebook, Twitter, Pinterest, and Instagram. Print
Vanilla Layer Cake
- Chef Julianne Dell’s recipe takes 30 minutes to prepare, 30 minutes to cook, and 60 minutes to complete. The result is 12 slices of bread.
With this simple guide, you’ll discover how to construct the ideal layer cake. I’ll teach you how to prepare the pans, level the cake, and finish it with a decorative icing on top.
- For the cake, use the following ingredients: 3 large eggs
- 1 tablespoon (14.8 mL) pure vanilla extract
- 12 cup (118 mL) light sour cream
- 2 12 cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 14 cups (296 mL) milk (I use nonfat)
- 2 14 cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g
- In order to make the icing a 1/2 cup (339 g) cold unsalted butter (3 sticks)
- 5 cups (650 g) powdered sugar
- 2 1/2 teaspoons (12 mL) pure vanilla extract
- 2 tablespoons (30 mL) heavy whipping cream (or milk)
- 1 1/2 cup (339 g) cold unsalted butter (3 sticks)
- For the cake, use the following ingredients: Preheat the oven to 350 degrees Fahrenheit. Preheat two 8-inch round baking pans by lining the bottoms with parchment paper and lightly greasing the sides with cooking spray. Prepare your baked goods, including even strips if required
- Combine the sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl until well combined. The batter should be lighter in color after about 2 minutes of mixing on medium speed, after the eggs and oil have been well integrated. Scrape down the sides of the dish as required.
- After that, add in the sour cream and stir until everything is properly blended.
- In a separate dish, combine all of the dry ingredients. Beat on low speed while slowly pouring in half of the milk. Repeat with the other half of the dry ingredients. The flour should only be mixed in until it begins to integrate.
- In a final step, add the remaining dry ingredients and mix on a low speed while slowly pouring in the remaining milk and beating until everything is thoroughly incorporated. Scrape down the sides of the bowl with a spatula and whisk the batter from the bottom to the top to ensure that it is thoroughly combined
- Divide the mixture evenly between the pans, using approximately 2 1/2 cups of batter for each. Preheat the oven to 350°F and bake for 28-32 minutes. Halfway through baking, rotate your baking pans in the oven.
- Inserting a toothpick into the center of the cake will allow you to determine whether the cake is done. You’ve successfully completed your cake if the toothpick comes out clean. Remove the baking sheet from the oven and set it aside to cool completely
- To make the frosting, use the following ingredients:
- Cut the butter into small pieces. In a stand mixer fitted with a paddle attachment, beat the butter for 5-7 minutes, scraping down the bowl halfway through. Beat until the butter is light in color and fluffy.
- Toss in the powdered sugar in two-cup increments, alternating with the liquid ingredients (heavy cream and vanilla). Slowly integrate the flour into the butter until it is fully mixed, then add the vanilla extract and stir until well-combined. Prior to adding any extra powdered sugar, beat the mixture for 60-90 seconds.
- As soon as all of the ingredients have been combined, raise the speed to medium-high and continue to beat for another 3-5 minutes to incorporate more air into the frosting.
- To build the cake, use a cake leveler to remove the domes from the top of the cake before assembling the layers. Prepare your cake board by spreading a dab of frosting on it and placing the bottom layer of cake on top of that
- Place roughly 2 cups of frosting in a large piping bag equipped with a big open round tip, or just snip off the end of the piping bag and pipe the icing onto the cake. Starting at the outside border of the cake and working your way into the centre, pipe a layer of frosting on top of it to cover it completely. Using an offset spatula, spread the mixture evenly. Place the next layer on top of the previous one
- Fill up any gaps between your layers and use your piping bag to produce a crumb coat using your piping bag. Remove any extra frosting from the cake with an offset spatula or icing smoother, leaving only enough to coat the outside of the cake with the remaining frosting. Avoid re-incorporating cake debris into your crumb coating frosting or icing
- instead, use another frosting or icing.
- Then, using the offset spatula, cover the whole top and sides of the cake with frosting. Once the edges of the cake have been coated with frosting, use an icing smoother to remove any extra frosting.
- Sour cream substitute: Because sour cream helps to keep these cupcakes moist, I do not advocate eliminating it from the recipe. If you don’t have sour cream on hand, nonfat Greek yogurt may be used in its place. Full-fat sour cream is also OK, although I prefer low-fat or fat-free sour cream whenever possible. Please visit my other vanilla cake recipe if you want to make this as a single layer. This frosting is intended for use on a two-layer cake. In order to accommodate changes in the size of the pans or the number of layers, the frosting recipe would need to be altered accordingly. Substitutes for baking pans include: They took between 28 and 32 minutes to make two 9-inch cakes. Bake times will vary depending on how filled the pans are, the type of pans used, and the actual temperature of the oven. Please keep in mind that owing to the longer baking periods, these cakes ″crust″ a little more on the outside edge and rise quite a bit in the centre, so you’ll lose a little more of the ″dome″ of the cake.
- For three 8-inch pans, divide the batter evenly between them, using approximately 1 2/3 cup each pan. Preheat the oven to 200°F and bake for 20-23 minutes. For additional information, please see my Moist Vanilla Layer Cake.
- If you’re using 6-inch pans, a complete recipe will yield four 6-inch layers, each of which will be filled with roughly 1 1/3 cup batter and baked for around 24-30 minutes.
- Regarding 10 inch pans: Although I haven’t tried it with a 10 inch pan, I would recommend a two-layer cake to ensure you still have great, thick layers. Attempt baking for 18-20 minutes and determining the amount of additional time required from there
- Information on the nutrition facts label: 1 piece of bread is sufficient for one serving. Calories in a serving: 752 84.9% of calories come from sugar. Sodium: 236.4 milligrams 35 g of fat 23 g of saturated fat 106.5 grams of carbohydrates Fiber:.8g 6 g of protein Cholesterol: 111.4 milligrams Cake falls into the category of baked goods
- the method is baked
- and the cuisine is American.
Recipe for Vanilla Cake, Vanilla Cake from Scratch, Easy Vanilla Cake Recipe, Birthday Cake Recipe, Easy cake recipe with oil, Vanilla Cake, Vanilla Cake from Scratch Making a cake is a simple process.
How-To Frost a Layered Cake
04.03.18 The steps of icing a layer cake are illustrated in this step-by-step guide.I guide you through the fundamentals of icing a tiered cake and present you with the materials you’ll need to get started.Hello there, buddies!How-To articles are one item that you’ve requested more of in the past.Posts that offer some baking and culinary skills for beginners are available on this page.In this category, I’d like to share with you a few simple skills that can help you feel more competent in the kitchen.
I believe in following your instincts and being creative in the kitchen, but I also believe that learning some fundamental methods will make you feel more at ease in the kitchen.Starting with today’s tutorial on how to decorate a layer cake, I’ll be sharing some fundamental baking methods with you over the following several months.The thought of icing a layer cake used to frighten me, but after breaking it down into steps, I found it was not quite as tough as it seems.Step-by-step instructions on how I frost a layer cake will be given to you.
A few simple tools, some patience, and a little experience, and you’ll be creating stunning stacked cakes in no time.I should preface this by stating that I am not a skilled baker or pastry chef in the traditional sense.Nothing about baking and cooking is as daunting as it appears to be, and I’m happy to share my knowledge with you to demonstrate that there is nothing to be afraid of in the baking and culinary industry.
- All you need is a desire to learn and a willingness to work hard.
- Let’s get this party started.
- What is the best way to make a gorgeous frosted tiered cake?
- First and foremost, you’ll need to assemble your cake decorating supplies.
- Here are the essentials that I use on a daily basis and believe are essential for every home baker.
- (This article contains affiliate links.)
Tools you will need:
- A spinning cake decorating stand is the most expensive piece of equipment, but it is well worth it. I’ve been using this stand for more than four years.
- Angled spatula – this will assist you in spreading your frosting and smoothing it as well
- Cake leveler – to ensure that tiered cakes are evenly distributed. a tool for removing the domed tops off your cooked cakes
- Cake transfer plate — allows the simple transfer of sliced cakes from one dish to another.
- Cake Knife – used for spreading icing over the edge of a frosted cake
- 2 circular cooked cakes (8 to 9 inches in diameter)
- 1. 1 frosting recipe of your choosing
- A filling of your choosing for the cake is optional.
- Optional: sprinkling of sugar. all of the garnishes
For this demonstration, I’m using my favorite chocolate cake recipe to make a two-layer 8-inch round cake with a chocolate glaze. I also used this amazing whipped vanilla bean icing that I found on Pinterest.
Tip1: Having a whipped and stiff buttercream is necessary for a smooth finish. It also ensures your piping decorations will hold.
To begin, you will need to make certain that your cakes are flat.If your cakes have risen while baking, use a serrated knife or a cake leveler tool to level the tops of the cakes.If, on the other hand, your cakes have caved in (as 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 Long Does A Cake Take To Cool After Baking?
However, there are various factors to consider when determining how long a cake will take to cool.The sort of cake you create is one factor to consider.Once you have finished baking your cake, you should remove it from the oven and allow it to cool on your counter for about 30 minutes before serving it.Allowing the cake to cool on the counter for an hour or two is recommended if you don’t want it to be chilly when served.Performing this action will allow the heat to escape from your cake, making it more workable when you are applying your design.If you don’t chill your cake correctly, it may wind up broken or watery in appearance.
It’s faster to cool it in the refrigerator than on the counter or in the oven, but you may also cool it on the counter or in the oven.You have several options for cooling the cake: transferring it to a wire rack, leaving it in the pan, or even turning it upside down.This article may also be of interest to you: Can You Freeze Sponge Cake The suggestions and directions in this guide will assist you in cooling your cake as fast and effectively as possible depending on the sort of cake you are making.
Why Is It Important To Cool Down Cakes Before Cutting?
An oven temperature of 162 degrees Celsius is usually maintained for around 15 minutes or longer when baking a cake.This implies that when the freshly made cake comes out of the oven, the heat from the oven might be powerful enough to destroy additional components that you want to place on the cake.I recall working with a hot cake once, and I thought everything was fine because the outside of the cake was not that hot, despite the fact that the entire cake was extremely hot.I made the mistake of putting the frosting on right away, and what I discovered was that it did not adhere well to the cake because it was constantly melting from the heat.In addition, the freshly made cake has not yet begun to set.In practice, this means that when you are preparing to decorate a cake that has just come out of the oven, you will end up with a lot of crumbs that are jumbled together.
As long as your time limit has not expired, you should allow the cake to cool completely before applying your design on the cake.If you don’t, you can wind up with a sloppy slice of bread with icing dripping all over it.
How Long To Cool a Cake Before Frosting?
When it comes to baking a cake, one important element to consider is how long the cake should be allowed to cool before icing.You may believe that as soon as the cake comes out of the oven, you can immediately decorate it with your icing.This is not necessarily true.But make no mistake: if you don’t allow your cake to cool completely, a lot of things might go horribly wrong.After placing the cake in the refrigerator for 30 minutes or an hour, the cake should be ready for frosting and other embellishments.
How To Tell If a Cake Is Cooled
You may use a small toothpick or a wooden barbeque stick to see whether your cake has cooled down sufficiently.Try putting it on the cake and allowing it to remain on the cake for a couple of seconds before removing it.After removing the toothpick or stick from the barbeque, you may test it to see if it is still hot by tasting and touching it.You should also be cautious with the bits of cake that adhere to the toothpick or the barbeque stick while cutting the cake.It’s possible that your cake hasn’t finished cooking because it’s not totally cooked.
How To Cool A Cake In The Refrigerator
- 1.Determine how much time you have available. Depending on the type of cake, you may be able to chill it in as little as a couple of hours using this technique. Here are some considerations to bear in mind: It takes 1 to 2 hours in the refrigerator to chill angel cakes, quarter cakes, cupcakes, and other light, fluffy cakes
- however, it takes longer to chill pound cakes.
- This approach may not be the greatest choice for making a cheesecake since fast temperature fluctuations might cause the cake’s structure to shift, resulting in cracked layers. If you want a thick, creamy cake that will be served chilled, this process may take up to 4 hours.
- This approach will take 2-3 hours to cool a standard cake
- but, if you are cooling a cupcake, it will take less time.
2.Remove the cake from the oven and set it aside.When the cake is finished baking, carefully take it from the oven and set it on the kitchen counter using potholders.Allow for 5-10 minutes of resting time.Here are some general rules to keep in mind: In the case of cheesecake or another creamy cake, it is recommended that you switch off the heat and allow the cake to cool in the oven for 1 hour before transferring it to the refrigerator.Even if you don’t have time, you may store the cake in the refrigerator, but it may break somewhat.
- Working with a cheesecake? While the cake is still warm, run a butter knife around its edge, as well as around the edge of the pan. In the future, this will prevent the cake from adhering to the baking pan.
- Alternatively, you may lay the pan on a wooden surface, such as a cutting board, in order to prevent heat from hurting the countertop.
- 3.Refrigerate the cake for at least one hour. After allowing it to cool on the table for a few minutes, place the pan in the refrigerator for another 5-10 minutes. This will also help to chill the cake without causing it to get overly dry. After 5-10 minutes, the surface should be cold to the touch. Here are some considerations to bear in mind: The upside-down method of cooling an angel food cake is highly suggested when making one. This may be accomplished by flipping the mold upside down and inserting the tubular portion of the mold over the neck of a sturdy bottle. Turning the cake over to cool helps to prevent it from collapsing as it cools
- if you cool a cake four quarters of the way through, it is recommended that you remove it from the mold to chill it completely. Allowing this sort of cake to cool in the pan for an extended period of time may lead it to become overly moist and adhere to the pan. Transfer the mixture to a wire rack and place it in the fridge
4.Put the cake in a plastic bag and seal it. Take the mold out of the refrigerator and wrap it at least twice in self-adhesive film to seal the top of the mold. It is important to properly seal the cake to ensure that it remains moist as it cools. Because it has been flipped upside down or taken from the pan, the cake does not need to be wrapped up anymore.
5.Refrigerate the cake for an additional 1 to 2 hours to allow the flavors to blend.Depending on whether you’re making an angel food cake or a four-quarter cake, you may simply need to chill it for one extra hour.If you’re making a cheesecake, allow it to chill for the entire 2 hours.6.Carefully remove the cake from the pan.
Run a sharp knife or butter knife down the sides of the pan, between the edge of the pan and the cake, to release any trapped air.Please ensure that the knife is held upright to avoid accidently cutting into the cake’s side.
- 7. Carefully lift the cake out of the mold. Place a big plate on top of the frying pan. Turn the plate and pan over by holding them firmly in your hands. Shake the pan slightly to ensure that the cake is transferred to the pan. To remove the cake from the pan if it is fragile, gently tap the pan’s bottom a couple of times until the cake comes out
- As soon as the cake has cooled, you may begin icing and decorating it according to your preferences.
How To Cool A Cake On A Cooling Rack
- 1. Select the most appropriate cooling rack. Make sure to use a cooling rack that is appropriate for the size of the cake you are baking. For Bundt cakes and round cakes, the largest conventional pan size is 10 inches in diameter (25 cm). As a result, a rack that is at least 10 inches (25 cm) broad will meet nearly all of your requirements. Cooling racks are a vital equipment for any baker or pastry chef, as they aid in the rapid and even cooling of the cake while maintaining its consistency. Here are some considerations to bear in mind: Choose a wire rack that will readily fit into your dishwasher as well as the space where you intend to put it.
- The cooling racks function by enabling air to flow beneath the cake, which helps to avoid condensation from forming, which might result in the bottom of the cake being soggy.
2. Turn off the oven and remove the cake from the pan. As soon as the cake has finished baking, carefully remove it from the oven and lay the pan straight on a cooling rack to cool. If you want to cool a cheesecake, simply turn off the oven and let it in there for 1 hour before serving. This allows it to cool down gradually, which helps to prevent cracks.
3.Allow the cake to cool.It’s a good idea to double-check the recipe at this stage to find out how long the chilling process should take.The amount of time required may vary based on the sort of cake you are baking.As a general rule of thumb, allow for 10-15 minutes of cooling time on a cooling rack.The pan should be resting on the rack to ensure that air can circulate through the pan’s bottom.
4.Carefully remove the cake from the pan.Remove the pan off the cooling rack and set it on a counter or work surface.Run a sharp knife or butter knife down the sides of the pan, between the edge of the pan and the cake, to release any trapped air.Please ensure that the knife is held upright to avoid accidently cutting into the cake’s side.Make a few of passes with a knife along the sides of the pan to release the cake from the pan.
5.Spray the rack with cooking spray to prevent sticking. You should gently spray the cake with cooking spray before transferring it directly to a cooling rack to prevent it from sticking. Because the cake will still be somewhat warm when it is placed on a rack that has been coated with cooking spray will prevent it from sticking to the rack.
- 6. Place the cake straight on a wire rack to cool (optional). Continue to carefully flip the pan over, while holding the cooling rack over the top of it. Gently tap the bottom of the pan on the counter until the cake is released. Lifting the pan slowly will allow you to transfer the cake to a wire rack. Before you remove it from the mold, take into consideration the following points: In order to avoid damaging your cheesecake while it is chilling, avoid transferring the cheesecake directly to a cooling rack
- this is because it is very fragile and might cause the cake to crumble.
- A four-quarter cake does not need to be chilled before baking
- taking it from the pan sooner will prevent it from becoming too mushy.
- Rather than using a cooling rack, lay the angel food cake upside down on the counter while it chills. It’s best to chill it upside down by turning the mold over and placing the tubular portion of the mold over the neck of a sturdy bottle. When you turn it over to cool, it will be less likely to collapse as it cools.
- When handling the mold, don’t forget to utilize the handles provided. The pan may still be hot enough to burn you if it hasn’t been removed from the oven for a lengthy period of time.
- 7. Carefully remove the cake from the cooling rack. After allowing it to cool fully for 1 to 2 hours, move it to a dish or platter and glaze it with your favorite glaze and decorate it as you see fit. Advice Angel food cake should be chilled for 3 hours upside down. To avoid breaking, run a tiny knife around the edge of the cheesecake as soon as it comes out of the oven. You don’t want the cake to cool completely in the pan
- it should be chilled in the pan for 3 hours upside down. A heated cake, on the other hand, is too delicate to be removed from the pan immediately. Remove it from the pan after 20 minutes of cooling on the counter to prevent it from becoming mushy during cooling.
Everything has been completed!READ NEXT: Is Cake Flour the Same As All-Purpose Flour?Is Cake Flour the Same as All-Purpose Flour?I am confident that you will have a great experience the next time you bake a cake now that you know how long it takes for a cake to cool.When it comes to baking a cake, knowing this fundamental baking tip is key.This is because cooling a cake is an important aspect of cake design, and if you don’t know how to properly chill a cake, your cake will seem dull and uninteresting.
If you enjoyed reading this post and would want to learn more, please subscribe to our YouTube channel and follow our baking updates on Pinterest and Facebook.Thank you for your time.
How to Frost a Bundt Cake
Article to be downloaded article to be downloaded Bundt cakes are a popular dessert due to the fact that they are reasonably simple to create and are bursting with flavor.Bundt cakes come in a variety of flavors, from lemon to chocolate to apple, and may be baked with basic items found in your kitchen.When you’ve finished baking the bundt cake, you might be perplexed as to how to decorate it without damaging the dome form.One approach is to use a glaze or sauce to give the appearance of a drizzled frosting effect on the cake.If you prefer a more classic appearance, you may frost the bundt cake with buttercream icing.
- 1Choose a glaze or sauce that is complementary to the flavor of the cake. You could use a chocolate or rum glaze as an icing for a chocolate bundt cake, if you’ve baked one. An apple bundt cake is best served with a sugar or vanilla frosting, which complements the apple flavor. Strawberry glaze or sauce might be an excellent match for a strawberry bundt cake if you’ve baked one recently.
- 2 Make the glaze or sauce according to your preference. The sort of bundt cake you’re creating will determine the type of glaze you use. You can use vanilla extract, rum extract, or a basic sugar glaze made with powdered sugar and milk. It’s also possible to make a chocolate sauce or a caramel sauce
- alternatively, you may purchase a glaze or sauce from your local grocery shop and apply it on top of the cake.
- Promotional material
- 3 Keep the glaze heated at all times. This will make it easier to pour the glaze on top of the cake afterwards. If the glaze has been refrigerated, heat it for 15-30 seconds in the microwave to loosen it while keeping it thick and smooth. The glaze should be heated, but not hot enough to burn your hands. Alternatively, you may reheat the glaze on the stovetop in a small saucepan. Stir the glaze often with a wooden spoon to prevent it from becoming clumpy in the saucepan.
- Using a spout on a glass cup, carefully pour in the glaze. Make use of a big glass measuring cup or a glass container with a spout to measure out the ingredients. Because of this, it will be much easier to pour the glaze over the cake.
- 5 Place the bundt cake on a cake stand with a rotating base. Allow the cake to cool entirely on a wire rack, which should take between 30 minutes and 1 hour. After that, place the cake stand on a low table so that you may easily stand over it. A circular cake stand can be used for a spinning cake stand if you do not have access to a spinning cake stand
- however, the cake must be elevated.
- 6 Smoothly pour the glaze over the top of the cake in a uniform layer. Hold the glass container with the glaze in one hand while resting your other hand on the edge of the cake stand to prevent it from falling over. As you pour the glaze over the top of the cake, softly rotate the cake stand to distribute the glaze evenly. Keep the container slightly over the center hole of the cake, and allow the glaze to drip down the edges of the cake. While pouring the drizzle over the cake, you may use a spinning cake stand to make thin or thicker dripping patterns
- if you do not have a spinning cake stand, you can gently move around the cake in a circle as you pour the drizzle over the cake
- Maintain control of your arm as you circle the cake to ensure that the drizzle is equal.
7 Apply a single layer of glaze or sauce on the top of the cake.After that, take a step back and admire the cake.Make a decision on whether or not you want to add another layer on top.You may also use different colored or flavored glazes or sauces to layer on top of one another for added interest.If you want to start with a coating of sugar glaze and then add a layer of caramel sauce on top, that’s OK.
8 If desired, decorate the icing with additional toppings. Clean fingers are best for sprinkling sprinkles on top of the glaze or sauce. You may also use toppings such as cinnamon, powdered sugar, or chocolate to decorate your cake. Turn the cake on its side on the cake stand as you add the toppings to ensure that they are all evenly distributed on the cake surface.
- 1 Prepare a buttercream icing that matches the cake’s color and style. Make a basic vanilla or chocolate buttercream icing or a cream cheese frosting for your bundt cake, depending on the sort of bundt cake you’re creating. Basic buttercream frosting is simple to create, and it just requires the addition of butter, heavy cream, powdered sugar, and vanilla extract. Make sure the buttercream frosting is hard yet spreadable before applying it on the cake. Because of this, it should be thick and not runny or watery, since this would result in a large mess and a badly iced cake.
- When it comes to frosting, you may get it from your local grocery shop if you prefer not to prepare it yourself.
- 2Reduce the temperature of the cake. Allow 30 minutes for the cake to cool completely. Afterwards, cover the bundt cake tightly in plastic wrap and place it in the refrigerator for 30 minutes to an hour. 3Put the cake on a turntable or spinning cake stand to make it simpler to put the icing over the cake. 4Put the cake on a turntable or spinning cake stand. It will be much easier for you to spread the icing on the cake if you do this. Make sure the cake stand is on a low table so that you can easily stand over it.
- 4Frost the sides of the cake. 14 of the frosting should be scooped out onto one of the cake’s sides using a metal icing spatula. Then, carefully twist the cake stand while holding the spatula at a 90-degree angle to the cake to frost the sides of the dome.
- Spread the frosting in a circular motion towards the middle of the cake. Carefully press the frosting towards the center hole of the cake with the spatula as you go. Using a spatula, spread icing on top of the cake. This thin initial layer of icing will serve as the cake’s crumb-base, and it will be removed later. The use of a crumb-base will aid in the creation of a smooth, crumb-free second layer of frosting.
- 6Put the cake in the freezer for 15 minutes. Alternatively, you may place the cake in the refrigerator for 20-30 minutes to allow the icing to harden. It will be simpler to apply the remaining icing if the cake has been chilled first.
- 7 Using a spatula, spread the remaining frosting on top of the cake. After the cake has been allowed to cool, remove it from the freezer or refrigerator and set it back on the cake stand. To finish, carefully pour the remaining frosting on the cake in a uniform layer, rotating the cake stand while holding the spatula at a 90-degree angle. Do not be overly concerned with whether or not the icing is smooth or flat. The bundt cake’s domed sides may prevent you from doing this, and that’s just OK. Just make sure that you spread the icing evenly throughout the entire cake before serving it.
8If desired, decorate the icing with a variety of ornamental toppers. Decorate the frosting with sprinkles. Cinnamon, powdered sugar, or cocoa powder can also be sprinkled on top. Advertisement
Question Add a new question Question Is it necessary to reheat canned frosting before spreading it over a bundt cake? Answer from the HMBoone18 Community This is something I would recommend only if the frosting is too firm to flow down the sides of the cake.
Fill in the blanks with your question and your email address to be notified when your question is answered. 200 characters left Advertisement Submission Thank you for submitting a tip for consideration!
About This Article
Thank you to all writers for contributing to this page, which has been read 45,628 times so far.
How to Frost a Double Layer Cake
Article to be downloaded article to be downloaded Double layer cakes are the emperors of sweets, and as such, they deserve attire worthy of their majesty.Your frosting will be smooth and free of crumbs if you take the proper steps before making it.It is also possible to embellish the cake with extra decorations, such as icing flowers or elaborate designs created with powdered sugar or fruit.
1 Allow your cake layers to cool completely.Allow the layers to cool to at least room temperature after they have been baked.Perhaps you’d want to chill them in the refrigerator overnight to reduce the likelihood of the cake collapsing or breaking during baking.If your cake layers come out of the oven with a small dome to them, consider chilling them upside down to slightly counterbalance this effect while still maintaining the same texture.It is possible that you will need to trim off conspicuous domes before icing.
Prepare your cake stand or dish by placing a dab of icing on it.It will assist to hold the bottom layer of your cake in place while you are assembling and frosting it if you put a dab of icing in the middle of the stand.Use of a plate should be done on top of a tall, sturdy surface such as a stack of big books, if at all possible.This may allow you to have a better view of the cake while it is being frosted.
- Promotional material
- 3 Place the bottom layer of the cake on top of a piece of parchment paper. Place the bottom layer of the cake on the cake stand or plate, equally spaced out. For a cake stand that is wider than the cake, tuck strips of parchment paper around the perimeter and below the cake to collect any spillage as you frost it. Frost the top of the first layer to seal in the moisture. Fill this layer with frosting until it is evenly distributed and the required thickness is reached. For a 9-inch (23-cm) cake, roughly 1 cup (240 mL) of frosting should be plenty for an even spread. Spread the frosting evenly over this layer, allowing it to hang over the edge of the cake on both sides. You can use an offset spatula or a regular spatula to do this. You will utilize the overhanging icing later
- there is no need to distribute it at this point. To achieve a thick coating of frosting on your cake, use 1.5 cups (350 mL) of frosting. If you prefer a thin layer of icing, use as little as 1/3 cup (80 mL). When using sparse frosting, use caution because it is possible to rip up the surface of the cake and introduce crumbs into your frosting layer.
- 5 Stack the second layer on top of the first and repeat the process. Next, carefully press the next layer on top of the icing, and then cover with another layer of frosting in the same manner as before. Make an effort to use approximately the same quantity of frosting for each layer, so that your cake has a consistent appearance when cut once it is assembled. Alternatively, if the layers were cut from a single cake after baking, turn the top layer upside down to ensure that the exterior surface of the cake is smooth and free of crumbs. Then pipe frosting over the sides of the cake, continuing using a spoon to transfer the frosting and a spatula to distribute it on the top and sides of the cake. Dipping the spatula into the frosting dish enhances the likelihood of spreading crumbs into your frosting
- nevertheless, it is not necessary.
- For a triple or quadruple layer cake, simply continue this process until each layer is completely frosted.
- Sixth, spread the remaining frosting on the cake in a thin layer over the sides. 7 The frosting dollops left behind after icing each layer should be spread thinly and smoothly to create a thin, flat top. The frosting should cover the entire cake, but only in a thin layer, and should be applied evenly. This is known as the ″crumb coat,″ because it is responsible for keeping crumbs from slipping off the cake. Only if there are areas of the cake that are still dry after applying the frosting should you add more. This is the time to avoid spreading a thick, complete layer of frosting on the edges of the cake
- however, if the frosting and cake are both dark in color, you may choose to omit this step, since crumbs in the frosting will be less obvious.
- 7Chill the cake for a few minutes to allow the icing to set. When the frosting is refrigerated, the ″crumb coat″ will solidify slightly, allowing the crumbs to be sealed in more effectively. Place in the refrigerator for 15–30 minutes, or until a finger pressed against the frosting comes away clean.
- 8Apply a thicker coating of frosting to the sides of the cake. Finish by spreading a thick layer of frosting over the sides of the cake, using the remaining 1–2 cups (240–480 mL) of frosting or more if you’re making a larger cake. Making the layer an even thickness may be simpler if you focus on 1/4 or 1/8 of the cake at a time, applying frosting as you go. 9Smooth the frosting to make it seem even. If you have a cake scraper, use it to delicately press the edge of the scraper against the edges of the cake while moving it slowly around the cake to produce an especially appealing surface. To make it easier to smooth down the top of your cake, immerse your spatula in a little water and shake out the excess drips before you begin to work with it. The water will slightly soften the frosting, which will make it simpler to apply evenly and smoothly. Advertisement
- 1 Prepare a piping bag by filling it with icing. If you want to do more complex frosting decoration, you’ll need a piping bag with a piping tip attachment to the little hole in the corner. Empty the bag and squish the icing down near the tip, then twist the bag’s top to secure it shut. When you compress the frosting, air bubbles may cause it to burst or spray
- if the frosting is not tamped down thoroughly enough.
- You may construct your own piping bag out of parchment paper or a plastic bag if you don’t already have one. DIY piping bags, on the other hand, may be fragile and difficult to handle, and they cannot usually be twisted without spilling the frosting.
2 Acquire familiarity wit