– Run a long sharp knife ( I use a slicer but you don’t need something that fancy) under hot water. Wipe off the knife with a clean dish towel. – Firmly press the knife down into the cake and pull it straight out as opposed to up. – Run the knife under hot water again, dry, and repeat on the other side of the slice.
How do you Frost a styrofoam dummy cake?
Using a few pieces of tape, place the Styrofoam cake on the cake table. The tape will allow the cake to securely stay in place, as the Styrofoam cake will easily move around if not secured to the cake table since it is so light. Use an angled spatula to frost the dummy cake.
What happens if you leave a frosted dummy Cake outside?
It is best to avoid storing a frosted dummy cake in direct sunlight, as it may cause the frosting to get a yellow tint and may even cause the frosting to melt in hot weather. After a time, the buttercream frosting may begin to crack. Once it begins to crack, you may be able to just frost the area that is cracking.
Will cake Dummies hold up to Fondant?
I’ve only used the cake dummies once (I prefer to use rice krispie treats), but I just used buttercream and then let it crust over a little, then cover with fondant. It should hold up just fine. They do slide around when you try to ice them. I put a piece of non-skid shelf liner underneath and put a heavy can of vegetables on top.
How do you stick fondant layers together?
Lightly spritz the foam with water and place fondant on it. Gently smooth and trim the edges. Let them sit for a few hours to set before stacking them. You can stick the layers together with a bit of piping gel. I only do faux cakes.
How do you frost layer cake?
How to Frost a Layer Cake
- Brush any loose crumbs from cooked cake layer.
- Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge.
- Place second cake layer, rounded side up, on frosted first layer.
- Frost side of cake in swirls, making a rim about ¼ inch high above top of cake.
How do you frost for beginners?
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.
How do you frost a cake without breaking it?
Tip: Fill a large pastry bag fitted with a very large tip with frosting. This makes for easy frosting distribution without tearing the cake crumb. Starting on the outside edge of the cake, apply pressure to the bag and trace a thick line of frosting around the edge of the cake, making a spiral towards the center.
Should I put cake in fridge before icing?
Before You Start
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.
What do you put on cake before icing?
You should use simple syrup on your cake layers and then fill/decorate as you normally would.
Is it easier to frost a cold cake?
It is much easier to frost a cooled and “set” cake. Don’t remove the papers separating the layers until you are ready to fill and frost the cake. Make sure that your crumb-coat frosting is quite soft, making it easier to spread. With a soft crumb-coat frosting, you will also avoid tearing the cake.
How long do you wait to frost 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.
Why does the top of my cake come off when I frost it?
The issue is when moisture gets trapped between the cake and the buttercream. The fix? Well, I’ve found when you chill your cake completely and then ice it, it traps condensation between your cake and your buttercream. So in the first problem we talked about (the crumbling cake) I mentioned to chill it for a bit.
What are the techniques in assembling cake?
Gallery: Sweet Technique: Assembling Layer Cakes
- Building your cake.
- Be organized.
- Apply the soaker.
- Apply the first layer of filling.
- Distribute the filling.
- Cover with the next layer.
- Repeat the process.
- Distribute the icing for the crumb coat.
Do you flip a layer cake?
The cake should fall onto the cooling rack. If the cake layer doesn’t fall on to the rack, flip the entire thing back over and use your thin spatula to gently lift the areas where it seems to be stuck.
What is the easiest way to frost a cake?
How much frosting is needed to frost a cake?
How much frosting do I need for a cake? It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups.
How to freeze a cake before frosting it?
How to Cover a Dummy Cake with Buttercream
- Are you trying to figure out the best technique to build a showcase cake?
- Do you need to disguise a fake cake within a tiered cake?
- Fortunately, covering a mock cake with buttercream is a simple and natural-looking solution.
- Using this guide, you will learn all you need to know about covering a dummy cake with buttercream.
- Buttercream is a simple frosting to deal with, and it is very straightforward to pipe.
- It is often simple to construct and simple to operate with.
- It is an excellent alternative for usage on fake cakes in order to make them appear more realistic.
- Jump to the recipe / Download the recipe
What is Dummy Cake?
- A dummy cake is a piece of Styrofoam that has been iced and decorated to seem like a real piece of cake.
- Dummy cakes are used in bakery displays and photoshoots to give the appearance of real cakes.
- Cakes with several layers can be used for weddings and other special occasions as well.
- Some individuals may desire the appearance of a five-tier cake but only want two levels of actual cake, while others may want both.
- In some circumstances, saving money by employing a fake cake in layers instead of a genuine cake is possible.
- Dummy cakes can also be used to build all of the layers of the wedding cake, with the exception of the top tier.
- When the top layer is finished, the bride and groom can cut it into pieces, and the remainder of the guests can be served sheet cakes.
- This is a simple and effective method of obtaining a multi-tiered cake while also being able to serve individual slices of cake to your visitors.
- Dummy cakes are also a good way to get some practice in.
- They provide you the opportunity to practice frosting methods without having to utilize an actual cake as a practice medium.
What You Will Need for Dummy Cake
- For a dummy cake with buttercream frosting, you’ll need the following items:Turntable, Cake board, Angled spatula, Buttercream (crusting buttercream recommended), Cake smoother, Styrofoam cake, Dowel rod (if making multiple tiers), Duct tape, Sanding block, Large bowl, Electric mixer, Rubber spatula, Styrofoam cake, Dowel rod (if making multiple tiers), Duct tape, Sanding block
- To make crusting buttercream, you will need the following ingredients: 1-1/2-inch cubes of unsalted butter, melted and divided into 12-inch cubes
- 18 to 12 cup whole milk (to desired consistency)
- 112 cups solid vegetable shortening
- 112 teaspoons vanilla extract
- 1 bag sifted confectioners’ sugar (2 pounds)
- 112 tablespoons solid vegetable shortening
Dummy Cake: Step by Step Instructions
Step One: Cream Butter, Shortening and Vanilla
In a large mixing bowl, cream together the butter, shortening, and vanilla until well combined. Approximately three to five minutes will be required to get the desired smooth consistency.
Step Two: Add Confectioners’ Sugar
Reduce the speed of the mixer to low and gradually add the confectioners’ sugar. Scrape the edges of the bowl with a rubber spatula to ensure that all of the confectioners’ sugar has been properly incorporated into the mixture. At this stage, the mixture will be rather thick.
Step Three: Add Milk
Mix with 1/8 cup of milk until the mixture is smooth. You may need to add additional milk to achieve the appropriate consistency. Set the icing aside for now.
Step Four: Smooth Styrofoam Cake
Smooth down any rough places on the Styrofoam cake using a soft sanding block and a soft cloth.
Step Five: Place Cake Table to Turn Table
The cake table should be set up on the turntable. If you are concerned about the cake table falling over, you may use a few pieces of tape to keep it from falling over.
Step Six: Place Styrofoam Cake on Turntable
Place the Styrofoam cake on the cake table by taping it down with a few pieces of tape. Since Styrofoam cake is so light, it will easily slide about if it is not attached to the cake table with tape. This will allow the cake to remain firmly in place.
Step Seven: Frost the Styrofoam Cake
Place the Styrofoam cake on the cake table with the help of a few pieces of tape. Since Styrofoam cake is so light, it will easily slide about if it is not anchored to the cake table with tape. This will help the cake stay in place firmly.
Step Seven: Smooth the Cake
Using a cake smoother, smooth out any blemishes on the cake once the frosting has been applied completely.
Step Eight: Decorate Your Cake
You may choose to garnish your frosted dummy cake if you choose. You may use a dowel rod to carefully insert it through the bottom Styrofoam cake and then gently place the next cake on top of it if you want to make numerous levels. When you want the appearance of a large cake but don’t have a large number of guests to serve, using a dummy cake is a terrific option to add tiers to your cake.
Tips and Tricks
- Use of crusting buttercream is advised since it holds up well on cakes and provides an excellent surface for decoration.
- Because crusting buttercream offers a stable foundation, it is an excellent choice for dummy cakes that will be used for a lengthy period of time.
- For the frosting on the Styrofoam cake, you may use your favorite buttercream recipe, which you can find here.
- Styrofoam cakes are available at cake decorating boutiques and on the internet.
- Rectangular, square, and circular forms are all possible with them.
- Decorative dummy cakes that have been iced with buttercream can be kept in exhibits for several months.
- Direct sunlight should be avoided at all costs when it comes to preserving a frosted dummy cake, as it can cause the frosting to become yellow and even melt when temperatures are high.
- Cracking of the buttercream icing may occur after a period of time.
- You may be able to just freeze the part that is breaking if it begins to crack after a while.
- It is possible that you may need to remove all of the icing if the cracking is widespread.
- In order to achieve a colored buttercream frosting, you can use food coloring to achieve the hue you choose.
- The use of gel food coloring is advised for buttercream frosting; however, any type of food coloring can suffice.
- You have the option of repurposing your fake cake for another project if you so want.
Simply scrape the icing off the cake and thoroughly wash the Styrofoam container.Allow the cake to air dry entirely before frosting it.Do not frost the cake until the fake cake is totally dried.
How to Cover a Dummy Cake with Buttercream
- Are you trying to figure out the best technique to build a showcase cake? Do you need to disguise a fake cake within a tiered cake? Fortunately, covering a mock cake with buttercream is a simple and natural-looking solution. Using this guide, you will learn all you need to know about covering a dummy cake with buttercream. Course: DessertsCulinary style: American How to Cover a Dummy Cake with Buttercream is the keyword here. To assemble the cake: Turntable
- Cake board
- Buttercream (crusting buttercream suggested)
- Cake smoother
- Styrofoam cake
- Dowel rod (for building several layers)
- Duct tape
- Sanding block
- Cake smoother
- In the first step, cream the butter, shortening, and vanilla together with an electric mixer until they are completely smooth. Approximately three to five minutes will be required to get a smooth consistency.
- Step Two: Add Confectioners’ Sugar
- With the mixer on low speed, gradually add confectioners’ sugar to the mixture. Scrape the edges of the bowl with a rubber spatula to ensure that all of the confectioners’ sugar has been properly incorporated into the mixture. At this stage, the mixture will be rather thick.
- The third step is to add milk. Add 1/8 cup of milk and stir until smooth. You may need to add additional milk to achieve the appropriate consistency. Set aside the icing
- Smooth Styrofoam Cake is the fourth step.
- Make light work of lightly sanding the Styrofoam cake, making sure to remove any rough places.
- The fifth step is to attach the cake table to the turntable. Attach the cake table to the turntable. If you are concerned about the cake table falling over, you may want to apply a couple pieces of tape to keep it in place.
- The next step is to set the Styrofoam cake on the turntable by taping it in place with a few pieces of masking tape. In addition, because of the light weight of the styrofoam cake, the tape will ensure that it remains firmly in place on the cake table.
- Step Seven: Frost the Styrofoam Cake
- To frost the fake cake, use an angled spatula. To ensure that the cake is uniformly frosted, turn the turntable.
- Using a cake smoother, smooth out any faults in the cake once it has been completely iced. Step Seven: Decorate and Decorate the Cake
- Step Eight: Adorn Your Cake
- You may choose to decorate your frosted dummy cake if you so wish. Use a dowel rod to carefully insert it through the bottom Styrofoam cake and then gently place the next cake on top
- if you wish to add numerous tiers, you may use a dowel rod to carefully insert it through the top Styrofoam cake and then gently place the next cake on top
- The use of a dummy cake is a fantastic approach to add tiers to a cake when you want the appearance of a large cake but will only be serving a small number of guests
- Use of crusting buttercream is advised since it holds up well on cakes and provides an excellent surface for decoration. Because crusting buttercream offers a stable foundation, it is an excellent choice for dummy cakes that will be used for a lengthy period of time. Cakes made of Styrofoam may be purchased at cake decorating stores or ordered online. You can use your favorite buttercream recipe to ice the Styrofoam cake as well. They are available in a variety of forms, including rectangles, squares, and rounds. Dummy cakes that have been iced with buttercream may be kept in displays for several months. Direct sunlight shouldn’t be allowed to shine directly on the frosting of a frosted dummy cake since this can cause the icing to become yellow and even melt in hot weather.
- Cracking of the buttercream icing may occur after a period of time. You may be able to just freeze the part that is breaking if it begins to crack after a while. If, on the other hand, the breaking is widespread, you may need to remove all of the icing.
- In order to achieve a colored buttercream frosting, you can use food coloring to achieve the hue you choose. For buttercream frosting, gel food coloring is ideal
- however, any food coloring can work.
- You have the option of repurposing your fake cake for another project if you so want. Simply scrape the icing off the cake and thoroughly wash the Styrofoam container. Allow the cake to air dry entirely before frosting it. Do not frost the cake until the fake cake is totally dried.
A Simple Way to Make A Dummy Cake
- Decorating a mock cake with buttercream icing is a simple and effective method.
- The cake will have a realistic aspect thanks to the buttercream icing, and it will be able to withstand the test of time.
- Either for show purposes or to increase the number of layers of a wedding cake, a cake dummy that has been decorated with buttercream icing is an excellent idea.
- If you have tried this frosting, please give your thoughts on the process of creating it.
- Please leave a comment and/or share this post if you enjoyed it or if you have any comments or suggestions about this dish!
- Find out more about How to Thicken Buttercream Icing by reading this article.
- Do you think this article is interesting?
- Please share this with your Facebook friends.
How To Frost A Layer Cake (Step By Step Photos!)
- It is possible that this content contains affiliate links.
- For further information, please see my disclosure policy in its entirety.
- This is a step-by-step lesson on how to frost a layer cake, as taught in Baking 101.
- I will demonstrate the proper materials and procedures to use in order to create a beautifully frosted layer cake to be presented to family and friends.
- Permit me to begin this essay by emphasizing that icing layer cakes to a professional level requires time and experience.
- And a great deal of patience!
- So don’t be concerned if your first cake doesn’t appear like it should be displayed in a bakery window just yet.
- You’ll get better, believe me!
- I am not a pastry chef by training (oh, how I wish I were!) and it has taken me many, many cakes to be able to frost a layer cake without becoming annoyed with the process.
- I attended as many in-person sessions as I could, and then I simply continued practicing and improving!
- Never fear, none of those delicious pastries went to waste!
- But I’m hoping that if you’re a newbie in the world of cake decorating, this post will be really beneficial to you.
Cake Decorating Tools
- First and foremost, let’s get the necessary tools! You are only as good as the instruments you use. The following are the icing tools that I recommend for layer cakes: The use of a rotating cake stand is optional, but it will make the process significantly simpler. Furthermore, if you’re serious about cake design, it’s a wise purchase.
- Large Angled Spatula — I use this to frost the final layer of icing on the cupcakes. I like that it’s huge, and I enjoy that I can flip it sideways while I’m frosting the edges.
- Using a pastry scraper to level down the sides of icing and scrape off extra buttercream is one of my favorite things to do.
- Serrated Knife – To assist in leveling the cake if it is required. But we’ll get into the specifics of leveling your cake later.
- Using Wilton Cake Strips, I’m able to consistently produce flat cake layers by wrapping them around my cake pans.
- If you’re transporting the cake or presenting it to someone, a cake cardboard circle under your initial layer that fits your cake is a good idea
- otherwise, you can use a cake plate.
- For icing my cakes, I use big disposable piping bags that I keep in my freezer at all times. I find that the reusable piping bags are difficult to clean after use, so I get the large 18-inch ones so that I don’t have to replace them as frequently.
- Round piping tip – I’ve begun using this tip to apply a uniform coating of frosting to my layers rather than slapping on random amounts of frosting
- cake icing tip – I also own and use this tip, but it’s rather large and difficult to find a bag that would accommodate it. I have a very large reusable bag just for this purpose. Instead of using an angled spatula to apply the final layer of buttercream, you can use this instead.
- After spreading the final layer of buttercream, I use a small spatula to fill in any gaps and holes that have occurred.
- Cake Transfer – If you don’t already possess a cake board and you want to shift your finished cake from your spinning cake stand to a fancier stand for presentation purposes or into a container for storage purposes then you’ll love this basically gigantic spatula for the job. It’s something I’ve used several times.
Start With Flat Cake Layers
- First and foremost, we want to make certain that our cake layers are FLAT before we begin icing them.
- You will never be able to get the stunning flat cake appearance using dome cake layers since they do not seem as professional.
- I prefer to wrap Wilton cake strips around my cake pans to aid in the creation of perfectly level layers of cake.
- You may read the rest of my post on How To Bake Flat Cake Layers for more information.
- Instead of using these strips, if you like flat layers, you may use a serrated knife to clip the tops of the layers off using a serrated knife.
- Initially, I merely use a sawing motion back and forth with the knife in about an inch of the cake, turning it as I go, then gradually moving the knife inwards until the cake is completely covered.
- If you plan on torting the layers (i.e., cutting them in half), do it immediately, before you begin icing the cake.
- This cake cutter is another another useful tool for doing this task.
Use A Good Frosting
- I usually recommend making a well whipped, stiff buttercream icing for your cakes.
- My vanilla buttercream frosting is one of my favorite things to use.
- It may be necessary to cool your frosting for a short period of time in the refrigerator if it is too soft for the cake.
- However, you do not want it to be too chilly since it has to be able to spread readily.
- If the temperature is too low, your cake may crumble and become a sloppy mess!
- I’ve found that making three batches of buttercream ensures that I have enough to fill in between the layers, frost the final coat, and pipe on a decorative border.
- If you don’t use up all of the buttercream, you may preserve it in an airtight container.
- If your buttercream has too many air bubbles as you’re putting it, put it back in the bowl and whisk it around a little to knock some of the extra bubbles out of it before spreading it.
Here are some more great buttercream recipes to try:
- Cream Cheese Frosting Recipe
- Mint Buttercream
- Coconut Buttercream
- Peanut Butter Cream
- Brown Sugar Cinnamon Buttercream
- Mixed Berry Buttercream
- Strawberry Buttercream Frosting
- Brown Sugar Buttercream
- Easy Chocolate Buttercream Frosting
- Easy Caramel Buttercream Frosting
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Butter
Stacking The Layers And Filling
1. Put A Little Frosting On To Your Cake Board
- It’s my preference to use a small amount of icing as ″glue″ to keep my cakes attached to their cake boards.
- I add a little bit of frosting in the center of the cake board and then set my cake layer on top of it.
- You won’t need much at all.
- Advice from the pros: If you have trimmed your cake layers, I recommend placing the trimmed side down to cover up the crumb side and leaving the smooth side facing up.
- In the absence of a rotating cake stand, you can simply place the cake serving plate straight on top of the stand.
- This dab of frosting, on the other hand, will prevent the bottom layer from shifting.
2. Fill First Layer
Addng A Soft Filling – Make A Dam!
- If you are filling your layers with something other than icing (such as the lemon curd seen below), I recommend creating a ″dam″ around the outside of the cake to act as a barrier to keep the filling within and prevent it from seeping out the edges.
- If you’re making a multi-layered cake, you’ll also want to make sure that you use the same quantity of frosting between each layer.
- You can either measure it out or pipe it on using a piping bag and tip, which is what I prefer.
- It is my goal to have a frosting/filling that is approximately half the thickness of the layers.
- Make sure you use enough frosting so that when you attempt to spread it around, it doesn’t rip the cake below apart.
- Pro tip: Pipe the frosting approximately 1/4 inch inch from the edge of the cake so that when the top layer is applied, the frosting has some room to migrate to the edge of it.
3. Repeat With Remaining Layers
Following the addition of filling/frosting to the first layer, arrange the second layer on top of the first. Keep in mind that the following layer should be placed upside down. Using your fingers, gently press down on the cake in the middle to make it flat on top, and the buttercream will be pushed out to the edges. If this is a middle layer, you may want to add extra filling or icing.
- Okay, first and foremost, let’s define what a crumb coat actually is.
- I apply a very thin layer of frosting on the top of the cake.
- This is referred to as the ″crumb coat.″ Then place the cake in the refrigerator for 30 minutes to help seal in the crumbs.
- This is something I’ve done the night before as well.
- After the 30 minutes are up, I gently wrap the cake in plastic wrap and place it in the refrigerator until the next day, when I will finish icing it completely.
- This method of applying a thin coating of frosting and then refrigerating it helps to ″seal in the crumbs″ so that your final layer of frosting is completely free of crumbs and appears extremely nice.
1. Pipe Or Use An Angled Spatula and Frost Cake Top And Sides
Crumb coat can be applied using a piping bag and tip or with a spatula, depending on your preferred method. I prefer to use the same piping bag and tip for the second time to ensure that the same quantity of frosting is applied to the whole cake. I use a huge round tip for this (or you can use the large cake icer tip).
2. Scrape off the excess frosting
I use a pastry scraper (or an offset spatula) to scrape the icing off the cake, leaving a ″naked cake″ in its place. As long as there aren’t any crumbs in the icing, I’ll keep it. However, if there are any crumbs, I will trash them (or save them to eat with my cake leftovers from leveling my cakes). After all, why let anything go to waste?)
3. Refrigerate The Cake
- If you want to make a thin layer of icing on top of the cake, put it in the refrigerator for at least 30 minutes.
- 30 minutes is generally enough for me (and I’ll occasionally do this stage overnight – just cover it with plastic wrap so that it just faintly touches the frosting; it’s good if it’s going to be refrigerated).
- In this state, the cake is completely bare, and you may call it finished!
- Consider the case when we want to continue…
- Of course, you may also use a spatula to apply the crumb coat.
- Concentrate on applying a small layer of frosting once again.
- Using your spatula, start by doling some on top of the cake and rubbing the icing back and forth.
- After I’ve spread the frosting over the cake, I use a spatula to scrape off any excess by holding it at a 45-degree angle.
- I go through the same procedure with the sides as well.
Final Layer Of Buttercream
The final layer of buttercream should be applied after the cake has been crumb coated. Depending on your level of perfectionist tendencies, this phase may take some time. However, now that it has been crumb coated, it should run much more smoothly (yes pun intended).
1. Apply Layer Of Buttercream On Top
- A generous dollop of buttercream is applied to the middle of my cake using an angled spatula to begin the process.
- Make sure to use a generous amount of frosting at the beginning of the process so that it may be easily spread out over the cake.
- Starting in the center of the cake, use your spatula back and forth to push frosting to the edges of the cake.
- When the frosting reaches the edge of the cake, I turn my spatula upright and use it to push the icing onto the edges of the cake as well.
2. Frost The Sides
- With my angled spatula, I begin spreading frosting to the edges of the cake once I have finished icing the top.
- Make sure to use a generous amount of icing when you’re doing this again.
- I turn my cake stand over and proceed to apply frosting to the sides in a uniform layer, being sure to cover all of the crumb coat with enough icing.
- I use a back and forth motion with my spatula to spread the icing out once more to make it even.
- My frosting results in a lip of frosting that is higher than the cake on the edges when I frost the sides of my cakes.
- To remove the lip from the cake, I simply run my spatula across the top of the cake in a horizontal motion across the top of the cake.
3. Smooth The Sides
- After the cake has been coated, I prefer to use my pastry scraper to make a 45-degree angle against the cake while holding it upright in my hand.
- Then, as I smooth out my cake, I flip my cake stand so that it goes down the borders of my cake as well.
- However, you might smooth it out using an offset angled spatula that has been flipped upright and held perpendicular to the cake.
- Take care not to scrape away all of the frosting you’ve just applied while you’re doing this!
4. Smooth The Top
- In order to cover the top of the cake in motion, I switch to my broad angled spatula and run it over the top of the cake in a circular motion.
- As I’m doing this, I lower myself to eye level.
- Starting at the perimeter, I move the spatula across the top of the cake and towards the middle, continuing in a circle until the cake is finished.
- After that, I use the spatula to go across the top of the cake to remove any icing that has accumulated there.
5. Fill In The Gaps
Once it appears to be quite smooth, I search for any holes that need to be patched. With a smaller spatula, I fill any holes in the icing that have appeared and then smooth them out with my scraper to finish the project.
How To Get The Frosting Smooth
Now that the cake is essentially smooth, I like to give it one last finishing touch by smoothing it out one more time with a cake smoother. I’ve seen and tried a variety of techniques for making buttercream that is really smooth. First and foremost, the best method to ensure that your frosting is smooth and professional in appearance is to:
- Don’t forget to apply the crumb coat!
- Make use of the appropriate tools
- Take the time to fill in the gaps and fill in the holes
- Avoid using a frosting that has a lot of air holes in it.
- Don’t be concerned if you’ve done all of these things and your cake isn’t basically smooth but not quite smooth yet; it’s perfectly normal.
- My preferred way is to use a glass of hot water as a vessel.
- Make a very hot glass of water (make sure it’s a large glass!) and put my spatula into it, brush it off with a paper towel, and then run it gently across the top of the cake to smooth down the top of the cake a little more.
- I move the spatula over the cake while holding it at a 45-degree angle to the surface.
- Pro tip: If frosting gets on the knife, wipe it off with a damp cloth and then dip it back into the hot water to wipe it off again.
- Continue to repeat this as you work your way around the cake.
You can now finish decorating the cake if you want to do so. If you choose, you may decorate with sprinkles and a gorgeous buttercream border on top and at the bottom of the cake. I prefer to use huge star tips to create a beautiful border around my projects. You can always use your embellishments to disguise a cake that isn’t quite flawless!
Cake Recipes To Try
- Orange Creamsicle Cake, Guinness Cake, Coconut Cake, Hummingbird Cake, and How To Make A Checkerboard Cake are some of the desserts you may make.
How to Frost a Layer Cake
- Created on the 10th of January, 2017.
- With this step-by-step guide to frosting like a pro, you can transform a basic cake into a show-stopping masterpiece.
- Remove any stray crumbs from the baked cake layer with a pastry brush.
- 4 strips of waxed paper should be placed around the edge of the plate.
- Place the layer on the plate so that the rounded side is facing up.
- Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
- Place the second cake layer on top of the frosted first layer, rounded side up.
- Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
- Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.
- Spread the remaining frosting on top, just to the edge of the rim that has been built up.
- Remove the strips of waxed paper with care.
Tips for Frosting a Layer Cake
Plan ahead of time while baking a multilayer cake. Before you begin, make sure you have read through the whole cake and frosting recipe. A large number of stacked cakes may be made in a single day. Alternatively, you might stretch out the preparation over a period of several days or weeks.
Tips for Baking and Frosting Cakes on the Same Day
- While the cake is baking, prepare the icing.
- Allow several hours for the cake layers to bake and cool completely.
- While the cake layers are baking, you may prepare the icing.
- After you’ve finished creating the frosting, wrap it securely in plastic wrap.
- Serve immediately or as soon as possible after.
- You may bake, construct, and decorate a tiered cake the day of or the day before you want to serve it, depending on your time constraints.
- If you can’t wait a day, keep the cake in a cool area until the next day.
Tips for Baking and Frosting Cakes in Advance
- How to prepare cake layers ahead of time.
- The cake layers can be baked up to three weeks ahead of time.
- Cool the layers fully before wrapping them in aluminum foil and freezing them.
- Place layers in the freezer at least 12 hours before adding another layer on top.
- This will prevent the layers from sticking to one another.
- In order to utilize frozen cake layers, unwrap them and allow them to defrost for around 2 to 3 hours before icing and decorating them.
- How to prepare frosting ahead of time.
- To make the frosting, start at least 2 days before you want to use it.
- Refrigerate after covering with plastic wrap.
- It use, allow to sit for approximately 1 hour to bring to room temperature before stirring until smooth.
General Cake and Frosting Tips
- Cooking spray should not be used on cake pans.
- As the cake bakes, it must cling to the sides of the pan.
- This permits the cake to rise higher and have a smoother crust as a result of this.
- Recipes for trans-fat-free frosting that are easy to make.
- Make sure to use 1 tablespoon meringue powder per 1 cup shortening when preparing frosting with trans-fat-free shortening so that the frosting is firm enough to spread.
- It is not possible to make the frosting firmer by omitting the meringue power and simply increasing the amount of powdered sugar used.
Step-By-Step Guide to Cover a Dummy Cake With Buttercream
- A dummy cake may be used for a variety of reasons, including exhibitions and practice sessions.
- Covering a dummy cake with buttercream is the same as frosting a genuine cake, except that the dummy cake is smaller.
- You do, however, have the advantage of not having to use a crumb layer, which saves you time and effort.
- Hello, there!
- Greetings, my name is Michelle, and I enjoy baking cakes.
- My career has required the creation of several mock cakes, therefore I would consider myself a ″expert″ in the art of coating mock cakes with buttercream, and I am pleased to share my knowledge!
- Cake decorating with buttercream is a simple process that may be used to learn how to frost a cake from the beginning.
- This tutorial will instruct you on how to properly cover a mock cake with buttercream.
- A few simple components and pieces of equipment are required.
What is a Dummy Cake?
- If you’ve come across this post, it’s probable that you’re already familiar with the term ″dummy cake.″ However, if you were searching the internet at 3 a.m. and came across this item, you could be scratching your head, wondering what on earth is a ″dummy″ cake. Alternatively, a ″fake cake″ can be used to refer to a mock cake. This is due to the fact that it is made of Styrofoam and has been designed to seem like a genuine cake. It may be iced and decorated in the same way as a traditional cake, including buttercream, which we are currently working on. It is possible to employ dummy cakes for a variety of purposes including: displaying cakes in locations such as bakeries
- creating props for photoshoots
- creating additional tiers for complicated cakes, such as five-tiered wedding cakes
- and learning new frosting and decorating methods.
What You Need
- The best thing is that you just only a few simple components and pieces of equipment to complete your own masterpiece. You will require the following supplies: A decent turntable
- a cake board
- an angled spatula
- buttercream (which may be purchased or created from scratch
- crusting is preferred)
- a cake smoother
- and other baking supplies.
- Dummy cake (in whatever size you want)
- Dowel rod (for numerous levels)
- Tape (optional)
- Dummy cake (in whatever size you require).
Don’t be concerned if you have to purchase all of the necessary equipment. This set of parts will most likely be required again in the future, particularly if you intend to bake cakes in the future.
How to Cover a Dummy Cake with Buttercream
When you are coating a dummy cake with buttercream, you will apply the same approach that you would use on a real cake. A crumb layer, on the other hand, is not required to begin with. Due to the fact that dummy cakes will not collapse, you may omit the first layer completely.
1. Attach the Cake Board to the Turntable
Attaching the cake board to the turntable with strips of tape is the first stage in the process. This will help to guarantee that your cake does not go flying off the table midway through the icing procedure. Remember that styrofoam is extremely lightweight, as opposed to a real cake, and as a result, it has a larger possibility of slipping off the plate.
2. Attach the Dummy Cake to the Cake Board
- In the same way that it is critical to attach the cake board to the turntable, the connection between the dummy cake and the cake board is as critical to the process.
- You may also use tape to accomplish this task.
- You may, however, melt chocolate and use it as a glue substitute in place of melted chocolate.
- It is critical that the mock cake remains adhered to the cake board.
- You may lay a tiny weight on top of the cake to provide additional protection if desired.
- A can of beans or a water bottle, for example, can be used as a container.
3. Start Frosting!
- It’s time to get to the good stuff — the icing!
- Starting with the dummy cake, you will want to apply the frosting using an angled spatula to ensure even coverage.
- This video demonstrates how to use a piping bag to apply the frosting in layers before smoothing, which is usually a good idea for decorating cakes.
- Make many rotations of the turntable to ensure that the frosting is uniformly coated on the fake cake and that it does not dry out.
- This will provide a smooth and uniform application, resulting in a more exact finished product.
4. Smooth the Frosting
- Following your successful completion of the buttercream covering of your dummy cake (including the top of the cake – don’t forget to remove the ″weight″ and cover this area as well), it’s time to smooth the buttercream out.
- In this step, the goal is to get rid of any knicks, blemishes, and imperfections on the skin.
- You’re looking for a cake that’s flawlessly smooth.
- Even if your ultimate objective is to include textures into your design, you should begin with a smooth foundation.
- This stage requires the use of a cake smoother.
5. Decorate (Optional)
- Sometimes you just want to finish icing the fake cake, and that’s perfectly OK.
- If everything is covered and smoothed out precisely the way you want it, you may display the dummy cake in the shop window and enjoy it there.
- You may, however, choose to adorn your mock cake as well.
- Using dowel rods, create more levels and cover with buttercream in the same manner.
- Pipe various motifs and embellishments onto the cake with a pastry bag.
- Fill the container with candy and other delicacies, or use it to spell out words and phrases.
- The options are boundless, and anything is possible with a fake cake!
There! You should be able to cover a mock cake with buttercream like a pro now that you know how. However, if you’re still debating whether or not to pursue this avenue, the following are some commonly asked questions that you could find useful. Let’s get right into it, shall we?
Can I decorate a dummy cake with buttercream?
Making a mock cake and decorating it with buttercream icing is a fantastic idea. Buttercream is simple to use and will give your fictitious cake a more realistic aspect. Buttercream also keeps up very well, so it will not need to be refilled for an extended period of time.
Can you put buttercream on styrofoam?
Buttercream is a fantastic frosting choice for styrofoam mock cake creations. This is due to the fact that buttercream adheres to Styrofoam with no difficulty, especially if the buttercream is of the hard crust variety.
How do you preserve a dummy cake?
Keep a dummy cake away from direct sunlight and other heat sources, since this will cause the buttercream to melt if it is exposed to too much heat. To keep the buttercream in place and appearing professional, some bakers recommend spraying the entire cake with a coating of hairspray.
Can you reuse a dummy cake?
One of the numerous advantages of utilizing dummy cakes is that they may be reused again and again. You must first remove all of the icing and decorations off the styrofoam before you can reuse the fake cake. Then, using a mild soap and water, wash the mock cake off. Allow for drying time before reapplying.
How much does a dummy cake cost?
Dummy cakes are quite inexpensive, making them an excellent investment for both novices and established bakeries. One tier normally costs between $5 and $7, and each tier may be used several times before it needs to be replaced. So, even if you have to pay 10 levels right away, at least you’ll know you won’t have to buy any more for a long if things go wrong.
How far in advance can you cover a dummy cake with fondant?
You can cover a dummy cake with fondant as far ahead as three months in advance with relative ease. Simply ensure that it is kept in a cool and dry environment to avoid any disasters.
- Certainly, dummy cakes serve an important function in the baking industry, whether you’re trying to improve your icing abilities or want to put your cakes on show.
- In any case, you frost a dummy cake with buttercream in the same manner as you would a ″genuine″ cake, with the exception of the crumb layer.
- Have you ever made a fake cake and frosted it with buttercream?
- What did you think of your experience?
- Please share your thoughts with us in the comments section below!
- Since I was a child, I’ve been a huge fan of sweets.
- This prompted me to go on a self-taught baking quest that began when I was thirteen years old.
- Over ten years have passed since I began my baking experiences, and I’ve gained a great deal of knowledge along the road.
- People now clamor for my wonderful sweets, whether it’s a chocolate cake or a strawberry crepe, and I’m thrilled.
Cake Dummies a.k.a. Fake Cakes
This post about cake dummies is intended for people who are new to the field of cake decorating and are looking for some basic information. If you’ve heard the term ″cake dummy″ but aren’t sure what it means or how it’s used in cake design, you’ll find the information you need right here.
What Are Cake Dummies?
For starters, allow me to demonstrate what cake dummies look like. That’s all there is to it: Styrofoam blocks that have been cut into various forms (the most common are round and square, although other shapes are also available) and placed in a variety of heights are what they are essentially made of (again, the most common height that I have seen are 3 inches and 4 inches high).
What is Cake Dummies Used For?
The primary purpose of cake dummies is to serve as a substitute for genuine cake. It’s worth noting that there are a handful of reasons why someone would want to utilize mock cakes rather than genuine cakes. The following are the most often cited reasons for my employment of cake dummies:
Some customers want big cakes but do not have a big guest list
This is frequently the case when it comes to weddings. Some women like enormous tiered cakes but may not have the necessary number of guests to consume the entire cake. In such instances, utilizing a cake dummy is the most practical solution. The bride receives exactly what she want, and there is no cake waste.
Cake entries for competitions
- Cakes for competitions may be quite intricate, requiring several days of decorating time to complete. A genuine cake in this situation will result in a spoiled cake by the time the tournament is through.
- Furthermore, when utilizing actual cake, there is the danger of wastage, and the cake may not be consumed by all participants after the tournament. Sometimes participants want to save their piece of art as a collection, and utilizing a dummy cake instead of a genuine cake is a preferable alternative for them.
Cakes decorated for display
In particular, bakers and enterprises who wish to exhibit cakes in their establishments should have this in mind. These cakes are intended to be on display for a lengthy period of time so that people may view and admire them. Consequently, it goes without saying that using a fake cake is the superior option for these types of cakes, both in terms of cost and the length of time it will last.
- Another rationale for using cake dummies instead of actual cakes is to minimize the overall cost of the cake. Dummies are far less expensive than genuine cakes. In this case, the cost of the cake may be decreased and substituted with that of the dummy (albeit the cost of decorating remains the same because it takes the same amount of icing and decorating time).
- Particularly applicable to those who desire huge cakes but not a lot of cake and who have a limited budget.
Where to Buy Cake Dummies?
In most cases, cake dummies are not pricey. You may get them from any cake decorating supply store in your area. You may even purchase them online; however, due to the fact that they are large and heavy, you may have to pay additional delivery fees.
How to Stack Dummies to Create Double Barrel Dummy Cakes?
- It is possible to create a double barrel cake using two blocks of styrofoam that are the same size. If you are unable to find a single block of styrofoam that is tall enough to create a double barrel cake on its own, you can stack two blocks of foam that are the same size to achieve the height you desire. Example: If you want to construct a 6-inch tall cake but do not have a single block that is 6 inches in height, you would need to stack two blocks of 3 inches high dummies together to get the 6-inch height you require.
- I strongly advise using hot glue to adhere the dummies together because it is the most effective method of gluing the blocks together firmly. I attempted to use royal icing, but it did not seem to be as sturdy as hot glue.
- When applying the hot glue, make sure you apply it evenly and consistently all around the top surface of the building block. The result of concentrating just on one side will be an uneven double-barrel block of cake dummy
Can You Cover Cake Dummies with Buttercream?
- Yes, it very certainly is possible.
- When it comes to covering the dummies with buttercream or other frostings of a similar consistency (such as royal icing and ganache), the procedure is rather basic. Simply top it with icing in the same manner as you would a regular cake. The advantage of this method is that you do not have to crumb coat the dummies in order to seal in any cake crumbs or level the edges. Continue to work with the last application of buttercream directly on the cake
Can You Cover Cake Dummies with Fondant?
- Yes, that is most certainly possible
- When it comes to fondant, depending on the size of the foam blocks you are using, you may need to perform some preliminary work before you can begin covering the dummies. This is due to the fact that most of the time, there are tiny holes, lines, or dents in the styrofoam that, if they are not smoothed out, would show through the fondant when it is applied over the dummies.
- Aside from that, if you want to build double barrel (tall dummy cakes) cakes and need to utilize two or more stacked blocks of styrofoam, you will need to prepare the dummies or rather patch up the joints with royal icing before covering them with fondant.
- Allow me to demonstrate how I typically prepare my cake dummies before to coating them with fondant.
Stacking Cake Dummies
- Making a double-barrel dummy cake out of foam blocks that are 2 inches and 4 inches high is simple.
- In the event that any little dents or lines on the foam are not thoroughly patched up before covering with fondant, they will be easily evident.
- Suppose I want to build a double barrel dummy cake, I would need to stack two blocks of foam together in order to do so.
- This is done with hot glue to ensure that the blocks remain securely bonded.
- I waited for the hot glue to dry completely before continuing to work on the blocks.
Covering Holes and Dents
Following that, I begin by piping some royal icing in the areas where the lines or dents are visible.
- And then I smooth the icing with my spatula.
The initial application of frosting does not quite cover all of the lines and gaps on the cookie. After the initial application, I let the foams sit for a short period of time (approximately 30 minutes) to allow the icing to solidify.
Applying a second coat of icing
I use an icing scraper to apply the second coat of frosting on the cake. More icing is applied to the portions of the Styrofoam that still need to be covered up. After that, use the scraper to smooth out the icing. Normally, the lines are no longer apparent once the second coat is applied. After that, I have a perfectly smooth block of Styrofoam that is ready to be coated in fondant.
Then, if there are any rough icing areas left on the block after it has dried, I smooth them off by smoothing with a spatula soaked in water.
- It is not necessary to cover the entire dummy with royal icing
- instead, cover only the areas where there are dents or lines.
- Because royal icing dries stiff and strong, I like to use it instead of buttercream or ganache for decorating cakes. When opposed to buttercream or ganache, which can melt when exposed to high heat, this is much simpler to work with.
Normally, when coating the dummies with fondant, I would just brush the styrofoam block with water to ensure that the fondant adhered to the dummy and would not fall off. I do this with a wide brush or, in some cases, by holding the block under a running tap to wet it all over and gently shaking off excess water before transferring it to a cake board for fondant coating.
But this may only be utilized if there is no patch work on the dummy in question. I dampen the dummies where I have applied royal icing repairing using a broad brush when they have been dampened. After that, I just spread out my fondant and cover the dummy in the same manner as I would a regular cake.
How to Smooth Styrofoam Dummy Edges for a Rounded Finish?
- Before covering the dummies with fondant, some cake designers like to smooth the edges of the dummies first. The faux cakes will have a slightly rounded edge as a result of this.
- You may use your rolling pin to smooth out the sides by rubbing it along the edges to make them more rounded. When it comes to cake dummies, I personally don’t like to smooth the edges since I want my cake to have jagged edges once it has been covered with fondant. Nonetheless, if you do want your dummies to have rounded edges, you already know that you can simply smooth them off with your rolling pin.
How to Stack Dummy Cakes to Make Tiered Cakes?
- The good news about using dummies for tiered cakes is that, because they are hard, they do not require doweling or other forms of support.
- You would need to dowel or support the real cake beneath if you were to stack a dummy atop a real cake (you can use wooden dowel rods or bubble tea straws for this; see my guide on making tiered cakes for more information).
- However, if you are setting a genuine cake on a dummy, you will not need to use doweling or other support for the dummy.
How to Store Cake Dummies and Dummy Cakes?
- It is simple to store cake dummies. You may store them anywhere as long as it is clean, which is especially important if they are going to be used with actual cake.
- However, depending on your surroundings, storing adorned fake cakes might be a bit difficult. Normally, I have to cover mine with thick plastic bags to keep them safe (clean garbage bags). Otherwise, when I wake up the next morning, I find little holes in the fondant on the cakes (which have been nibbled by house lizards!).
Can Cake Dummies be Reused?
- Cake dummies are reusable, which means that you may use them for a variety of applications. This is something I have done with my dummies, particularly ones that I make for my family, because it makes it easier to collect the dummies from them. To repurpose the dummy, simply scrape off all of the icing and carefully wash it. They should be dabbed and let to dry in the open air until they are totally dry before being stored for future use. When the dummies are covered with royal icing or fondant, it is much simpler to clean them up. However, because of the oil in buttercream, it can be much more difficult to wash and properly clean.
- I’ve also seen people wrap their blocks in cling film before coating them with fondant or buttercream, which is another option. This is done in order for them to be able to utilize their blocks again. Although I have not personally attempted working with dummies in this manner, it is certainly an option.
As far as dealing with Styrofoam dummies for cake decoration goes, that is pretty much all I have to say about it. I hope you find this information beneficial. Have a wonderful decorating experience.
Learn how to frost a cake that your friends and family will ooh and ahh over—no special tools required.
There isn’t anything more magnificent and appealing than a nicely decorated cake when it comes to sweets. While the cake recipe is extremely essential to creating these stunning sweets, it’s no secret that the icing is what makes them seem so stunning in the first place. But, how does one go about frosting a cake so flawlessly?
What Is the Best Way to Frost a Cake?
When it comes to icing a cake, especially for novices, it is recommended to go with a straightforward yet visually appealing finish. A cake frosting job won’t necessitate the use of many sophisticated tools, so put those pastry bags and piping tips away for another time (or for these cupcakes). Instead, get a few essentials for the kitchen.
To Frost a Cake, You’ll Need:
- You may use your favorite layer cake recipe, as well as whatever icing you choose.
- Knife with a long serrated blade
- offset spatula
- waxed paper
- Serve on a serving dish or on a cake stand
Step 1: Level Your Cake
- Home Cooking at Its Finest Prior to icing, it is a good idea to level your cake to ensure that your cake is as stable and flat as possible.
- This makes it easier to build your cakes, however if you prefer the domed appearance of a handcrafted cake, you may opt to leave the top layer unleveled.
- Allowing the layers to cool fully will help to level the cake.
- In addition, icing warm cakes is not a good idea (you will end up with runny frosting).
- Alternatively, you may chill the cake before icing and leveling it if you want.
- This will assist in making the cake a little stiffer and therefore making it simpler to deal with.
- Place the cake on a flat surface now, so that the layers are even and level.
- Remove the dome of the cake from the pan by cutting it off with a long, serrated knife.
- Make a tiny trifle out of the cake leftovers, or just eat them as an after-dinner snack (which is my personal choice).
Step 2: Stack the Cakes
- Home Cooking at Its Finest Following that, you’ll arrange your cakes in a stack.
- Prepare your serving dish or cake stand by lining it with strips of waxed paper before placing your ingredients in it.
- This will assist you in achieving a clean finish in the end.
- After that, adhere your initial layer to the wall.
- To prevent your cake from drifting about on the plate, apply a little dollop of icing onto it before setting down the first layer.
- Then, using a spatula, place the filling on top of the cake and cover with your next layer.
- Continue with a third and fourth layer, if you have them available to you.
Step 3: Give the Cake a Crumb Coat
Taste of Home
- When all of your layers are stacked and even, it’s time to give your cake a short coat of crumb coat to finish it off.
- Simply said, a crumb coat is a very thin layer of icing that is applied to the whole cake before baking.
- This aids in the collection and containment of crumbs, as well as providing a solid foundation for your show-stopping finish.
- If you want to crumb coat a cake, simply pour a very thin layer of icing over it with an offset spatula—one here’s of our favorites, as well as a few other necessary kitchen utensils.
- Make this coat as thin and even as possible by using a thin, even stroke.
- Once you’ve completed, place your cake in the refrigerator for a few minutes to allow the base layer to set more quickly.
- It is best if the cake is chilled overnight, but even a fast ten-minute chilling in the refrigerator can do wonders.
Step 4: Smooth It All Out
- Home Cooking at Its Finest After the crumb coat has dried, you may begin to add the finishing touches to your cake design.
- Begin by frosting the top of the cake with an offset spatula, working your way outward from the center.
- Dip the spatula in hot water for a few s