How To Frost A Three Layer Cake?

Let your cake cool. The biggest mistake you can make when frosting your cake is using a hot cake and cold frosting.

How do you frost a 3 layer cake?

How to Frost a Layer Cake

  1. Brush any loose crumbs from cooked cake layer.
  2. Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge.
  3. Place second cake layer, rounded side up, on frosted first layer.
  4. Frost side of cake in swirls, making a rim about ¼ inch high above top of cake.

How much frosting do I need for a 3 Layer 8 inch cake?

In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer. Put 1 1/2 cups on top of the cake.

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.

What size cake does 250g icing cover?

Covering a cake board:

18cm (7in) / 15cm (6in) – 250g (9oz) 20cm (8in) / 18cm (7in) – 300g (10½oz)

What do you put between cake layers?

Filling a Cake: Adding filling between layers holds the layers together, giving your cake flavor as well as height. Using a decorating bag filled with icing and fitted with tip 12, pipe a line of icing just inside the outer edge of the layer. This will create a dam that will prevent the filling from seeping out.

How much frosting do you need between layers?

If you’re just adding a layer of buttercream between your cake layers, your frosting can have a thinner consistency and hold together just fine. I tend to add about 1 cup of frosting between my 8 inch cake layers and spread it into an even layer. You want to be sure it’s nice and even/level.

How many boxes of cake mix do I need for a 3 layer cake?

I recommend 3 layers if this is among the first few cakes you have made. Bake the two boxes (4 rounds) then choose the best three of the four rounds out of the oven. Show activity on this post. One standard box of cake mix (approximately 15-19 oz.) will make two 9′ layers.

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.

How long should a cake cool before frosting?

How Long to Cool a Cake Before Icing It? Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.

How to assemble and Frost a layer cake?

  • Put A Little Frosting On To Your Cake Board I like to use a little frosting as “glue” to hold the cake to the cake board.
  • Fill First Layer Addng A Soft Filling – Make A Dam!
  • Repeat With Remaining Layers
  • 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 make perfect layer cakes?

    – 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 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.

    1. Place the second cake layer on top of the frosted first layer, rounded side up.
    2. Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
    3. Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.
    4. Spread the remaining frosting on top, just to the edge of the rim that has been built up.
    5. Remove the strips of waxed paper with care.

    Tips for Frosting a Layer Cake

    When baking a multilayer cake, prepare ahead. Read over the complete cake and frosting recipe before starting. A large number of stacked cakes may be made in a single day. Or, you may stretch out the preparation across a few 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.

    1. 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.

    1. How to prepare frosting ahead of time.
    2. To make the frosting, start at least 2 days before you want to use it.
    3. Refrigerate after covering with plastic wrap.
    4. 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.

    Great Tips for Frosting Cakes

    • Nancy Kux was a pastry chef who also owned and operated a bakery called Nancy’s Fancies for many years. She is an active member of a number of culinary organizations, including the San Francisco branch of the Baker’s Dozen, where she has served as President and acted as a mentor to many others. Nancy recently presented the Baker’s Dozen with a guide for prepping a cake for frosting, as well as excellent frosting methods that are easy to follow. She agreed to share her post with us at The Vanilla Company because I was amazed by how detailed her advice was, and I urged her to do so. She easily consented and went on to provide even more details. I hope you find this information beneficial. I’m certain that I did. Preparing a Cake to be Frosted is an important step. When creating a cake that will be frosted, I would bake it for at least 10 hours or more before icing it, allowing it enough time to cool completely and firm up before frosting it. When using cake flour, the cake will be more delicate, but you can substitute other types of flour if you want. Baking a particularly tall cake and then chopping it into tiers was never something I like doing. I liked to bake it in two or three pans rather than one large one. Simply alter the baking time to suit your needs. I usually set my timer for a shorter amount of time than the recipe asks for in order to avoid overbaking the cakes. After that, I put a notation in the recipe of the exact amount of time it took to bake it. I always use parchment paper for my baking projects. When you take the cake out of the pan, the centre of the cake will not be stuck in the pan anymore. If the cake will be iced, I never butter (or oil) the cake pans before baking it. Cakes can be left to cool for considerably longer periods of time than 10 minutes. Using a thin knife, run it over the edges of the cakes to release them when you are ready. It is rare that the cakes will break apart after they are depanned if they have been allowed to cool completely. If the cakes are really fragile, cut a ring of cardboard that is just slightly smaller than the pan and place it on top of the layer so that you may depan it on top of the cardboard, avoiding the need to transfer it to a cake plate. Cake crumbs are also placed on top of the layers before depanning them at my bakery in order to prevent the ″wet″ tops from clinging to the cardboard if the layers need to be moved. We depanned onto the serving surface whenever it was possible. Then we stacked the layers, paper-to-paper on top of one another, sealed them tightly in plastic, and placed them in the freezer. Instead of freezing them, you may wrap them in plastic wrap and store them in a cold area overnight, then frost them the next day. It is considerably simpler to frost a cake that has been allowed to cool and ″set.″ Wait until you’re ready to fill and ice the cake before removing the parchment paper that separates the layers. Make sure that the crumb-coat frosting is sufficiently soft so that it can be spread easily on the cookies. You will also be less likely to tear the cake if you use a light crumb-coat icing. There are three steps to frosting a cake. Applying an Italian meringue buttercream, I recommend allowing it to mature for a day in the refrigerator before to using it on the cupcakes. When you’re ready to frost your cake, the first step is to coat it with crumb coating. Using this method, crumbs will not show through the finished icing. In a mixing dish, place pieces of the cold, stiff buttercream and stir to combine. Fill a saucepan with water that is large enough to accommodate the mixing bowl and heat the water to a rolling boil. Placing the mixing bowl in the water until the water level is one-third to one-half of the way up the edge of the bowl is a good starting point. Remove the bowl from the water bath and set it on a mixer stand after about one-third of the buttercream has melted. A kitchen towel should be placed over the bowl to avoid splashes from the bowl. Mix the chunks of buttercream on a low speed with a paddle attachment until the mixture is smooth and has the consistency of mayonnaise, about 5 minutes. If it is too firm, reheat it in a water bath for a few minutes before combining it again. By utilizing just low speed, you may keep the amount of air bubbles to a bare minimum. It’s possible that cold buttercream could appear curdled
    • don’t worry, it will smooth out. When icing cakes, it is worthwhile to invest on a turntable. A low-cost Rubbermaid container would suffice, or you may spend more money on a professional one. Prior to beginning the frosting, determine the height that is most comfortable for you. I’ve used phone books to raise and lower the height of cakes in order to make icing them simpler. The first step will be to cover the entire cake with a thin layer of buttercream to seal in the crumbs. It is simpler to do this if the cake is cold so that the buttercream may chill while you are spreading it all over the cake surface. Refrigerate the cake once it has been applied. This will make applying the second (and final) coat of buttercream much easier, and you will be able to cover the whole cake without having to worry about crumbs showing through to the outside. In order to keep the crumbs from escaping, you should apply the final coat of frosting after you have refrigerated the cake for several hours. For the second time, the icing should have the consistency of mayonnaise to it. When the cake is cool, the frosting will chill correctly while still being simple to apply over the cake. When the buttercream on the cake has hardened and become cool, it is time to apply the final coat of frosting. Begin by heaping a large amount of buttercream on top of the cake and pushing and spreading the icing evenly to the sides of the cake. Consider the movement of the hands of a clock: Start in the middle and work your way out to 12 o’clock, then repeat the process for 2, 4, 6, 8, and 10. The frosting should be just barely visible at the edge of the cake’s top. Allow the icing to gradually cascade down each edge of the cake, beginning at number 12. Spread it out just an inch or two at a time, working your way down the side from the top to the bottom. At each interval, repeat the process. At any given time, do not attempt to distribute more than an inch or two of material. When the butter cream has been applied to the entire cake, continue to smooth it out. Begin at the very top. To remove part of the frosting from the cake, slowly twist it while holding the spatula blade at a 45-degree angle to the cake while keeping it parallel to the cake top. Remove a small amount of frosting, wipe the blade clean, and repeat the process. Holding the spatula straight up and down, with the blade at a 45-degree angle to the side, scrape away any extra buttercream from the side. Remove only a tiny quantity of material each time, clean the blade, and repeat the process. Then, while carefully spinning the cake, smooth the side with one complete rotation. Refrigerate the cake a second time. Refrigerate the cake once more so that you may scrape the edges and tops of the cake to make it as smooth as possible, if that is the appearance you like. Alternatively, you may use pecans or coconut to coat the sides of the cake, or a comb or spatula to give a textured finish. If you want an extra smooth finish, cool the cake before applying the buttercream to ensure that it will work well. Smooth tiny pieces of the top and sides of the cake using a sharp knife to remove any additional buttercream and to hide any air bubbles, following the directions in the previous section. It is important to remember to clean the blade to avoid a spackled appearance. It takes time and effort to master this skill. After the cake has been thoroughly smoothed, you can add borders or embellishments. In order for the entire taste of the cake and frosting to come through, it should be served at room temperature. The above instructions are nearly identical to those for other types of frosting. Powdered sugar, on the other hand, contains cornstarch, which can cause powdered sugar frostings to dry out and harden when used in baking. When you get to the third step, use a hot spatula to smooth the finish instead of scraping it to melt the frosting. In order to achieve a beautifully smooth cake, you should follow these instructions. Author
    • \s Recent Posts

    Among her many accomplishments are her work as an author, educator, culinary historian, and owner of The Vanilla Company (a socially conscious, product-driven information and education website dedicated to the promotion of pure, natural vanilla, as well as the support of vanilla farmers around the world).Cooking demonstrations for food experts, cooking schools, trade exhibits, food fairs, and private groups are also part of her repertoire, as is her appearance on radio and television programs.Patricia Rain’s most recent blog entries (see all)

    How much icing do you need to cover a cake?

    Discover how much icing you’ll need to cover your cake or cake board with this useful chart, which also includes helpful top suggestions for coating your cake!

    See also:  How Long Do Cake Pops Stay Fresh?

    Top Tips

    1. To avoid cracking or tearing the sugarpaste, make sure it is soft and flexible before using it.
    2. Prepare a cornflour-dusted surface for rolling out the dough. Make use of 5mm (1/4in) spacers to assist you in rolling out your sugarpaste to a consistent thickness.
    3. In order to avoid fingerprint traces or rips on your sugarpaste, raise it with your rolling pin.
    4. Once you’ve placed the sugarpaste on your cake, use spacers to level it out.
    5. Allow for a’setting’ to take place overnight before decorating

    Cake covering guide

    Using an icing thickness of 5mm (1/4in) and a cake that is 8-9cm (3-312in) deep, the chart below may be used to estimate the size of your cake. This is only a suggestion, and you may discover that you require somewhat more or less depending on the size of the cake you are baking. After the adverts have ended, the content resumes.

    Covering a cake:

    • Round/square: 15cm (6in) / 14cm (5in) – 500g (1lb 1oz)
    • 18cm (7in) / 14cm (5in) – 500g (1lb 1oz)
    • 18cm (7in) / 14cm (5in) – 500g (1lb 1oz)
    • (6in) – 700g (1lb 6oz)
    • 20cm (8in) / 18cm (7in) – 800g (1lb 7oz)
    • 23cm (9in) / 25cm (9in) – 800g (1lb 7oz)
    • 23cm (9in) / 25cm (9in) (10in) • 1 kilogram (2lb 2oz)
    • 25cm (10in) / 27cm (11in)
    • 1.3 kg (2lb 9oz)
    • 27cm (11in) / 30cm (11in) (12in) – 1.55kg (3lb 3oz)
    • 30cm (12in) / 33cm (13in) – 2kg (4lb 4oz)
    • 30cm (12in) / 33cm (13in) – 2kg (4lb 4oz)

    Covering a cake board:

    • Round/square: 15cm (6in) / 14cm (5in) – 100g (312oz)
    • 18cm (7in) / 15cm (6in) – 250g (9oz)
    • 20cm (8in) / 15cm (6in) – 250g (9oz)
    • 20cm (8in) / 15cm (6in) – 250g (9oz)
    • 20cm (8in) / 15cm (6in) – 250g (9o (7in) 312oz)
    • 23cm (9in) / 25cm (10in) – 450g (1lb)
    • 25cm (10in) / 27cm (11in) – 500g (1lb 1oz)
    • 27cm (11in) / 30cm (12in) – 650g (1lb 4oz)
    • 30cm (12in) / 33cm (13in) – 700g (1lb 6oz)
    • 30cm (12in)

    How to cover a cake board

    A cake board should be treated as an extension of your cake and should be used as such, yet it is frequently and easily forgotten about.With cake boards, you can easily add a message, carry on the design, or create a whole other design altogether!Decorating a cake board does not have to be a costly endeavor.You may use any leftover sugarpaste from decorating your cake, or you can purchase a tiny package of sugarpaste from a shop to complete this project.

    To cover a cake board in sugarpaste:

    1. Roll out the icing to a thickness of 5mm (1/4in) on a cornflour-dusted surface, rotating the sugarpaste as you go to ensure a uniform shape and to prevent it from sticking together
    2. Use a little mist of water to softly wet your drum, a moist piece of kitchen roll, or piping gel to paint your drum
    3. Then, using your rolling pin, gently remove the sugarpaste and place it on your cutting board, stabilizing it with your hand and trimming off any excess with a sharp knife as necessary. Allow for optimum results to be achieved by allowing it to set overnight.

    How to fix cracked sugarpaste

    1. If your sugarpaste has begun to crack or rip, don’t be concerned; we can repair it quickly!
    2. Gently press the sugarpaste back together with your hands or a smoother, then work in circular motions with your palm or smoother until the fissures are less noticeable and eventually disappear.
    3. This must be done while the sugarpaste is still soft, but it must be done with care and gentleness.
    4. If you have a little rip in your sugarpaste, first try to gently pull the two pieces of sugarpaste back together by gently pressing on each side of the tear.
    5. Once you’ve reattached the two pieces of sugarpaste, smooth them gently in circular motions to decrease the crack, following the instructions in the previous section.

    If there is a visible line where you have rejoined it back together, you may easily conceal it with a well-placed embellishment or accent.Please don’t be alarmed if none of the ways listed above work, or if you have a full-blown hole in your sugarpaste.To repair it, roll out a piece of the same color sugarpaste and cut out a shape that mimics the hole in the cake.With your hands and/or the use of a smoother, gradually smooth this into the gap until it is completely sealed.There may be a faint line visible after the cake has been patched, but as with other cake decorating challenges, a correctly placed decoration will cure the problem!

    How to Fill and Stack a Layer Cake

    Today I’m going to share my guide on How to Fill and Stack a Layer Cake with you! The following instruction is for you if you’ve ever had difficulties with a cake that slides about or wobbles. The method for making a layer cake will no longer be a mystery to you!

    How to Make a Layer Cake

    1. Due to the large number of cake recipes on my website, I have discovered that wobbling, unstable cakes are frequently an issue for individuals.
    2. While it may appear that there is a problem with the recipe, it is often the case that a few easy advice would make a significant difference in the outcome.
    3. Recently, I discussed the significance of leveling and torting your cakes, and I wanted to reiterate that point today.
    4. Today we’ll speak about how to fill your cake, and the first item we’ll cover is how to apply icing to your cake.

    Frosting Consistency is Key

    1. When it comes to stacking cakes, my regular vanilla buttercream recipe serves as the foundation for the vast majority of the frostings I employ.
    2. I even use it when I’m starting to experiment with other tastes.
    3. If you’re interested in learning more about the icing itself, I go into more detail about it in that post.
    4. The proportions of the elements are the most crucial thing to keep in mind.
    5. It’s easy to think that adjusting those ratios won’t make a difference, but it actually does make a difference.

    Making sure your frosting has the appropriate consistency is essential to making a successful tiered cake.You may also go to that post for additional information, but the important thing to remember is that it is all about the ratios here once again.Butter or shortening will mostly certainly serve as the foundation for your frosting recipe.Powdered sugar, as well as some form of liquid component or flavour, will be added to this mixture.In the end, the consistency of your frosting is controlled by the amount of liquid you use, which thins down the frosting when compared to the amount of powdered sugar you use, which thickens it when compared to liquid.

    In order for your cake to stay in place, the icing must have enough powdered sugar to keep it from sliding about.The amount of powdered sugar required for a genuinely stable frosting may surprise you, but it is essential in the preparation of an American buttercream.While you may be tempted to reduce the powdered sugar in a layer cake with a thin filling, you will want to be extremely cautious about how much you reduce it if you are constructing a layered cake with a thin filling.When I wrote about frosting consistency, I included some examples of what to look for to ensure that your icing is the consistency you require.If you are still unsure, you may go to that post for more information.

    What You’ll Need to Make a Layer Cake:

    Cake layers are a term used to describe the layers of a cake (of course) Spatula with an offset blade (I prefer the 9 inch) Piping bag is a type of bag used for spitting. Large circular piping tip (I use Ateco 808) (I use Ateco 808) Filling for the Frosting Turntable Round cake made of cardboard Cake lifter, optional

    How To Fill and Stack a Cake

    1. Let’s have a look at what I did with a cake that had many different kinds of filling in one cake so that I could demonstrate this in a few different ways.
    2. You may use a thinner frosting consistency if you’re only adding a layer of buttercream between your cake layers, and it will still stay together just fine.
    3. I like to spread about 1 cup of frosting between each of my 8-inch cake layers and spread it out evenly on the top of the cake.
    4. You want to make certain that it’s nice and even/level before proceeding.
    5. Even layers are one of the most important aspects of making a cake that doesn’t wobble.

    Because I was combining two fillings into a single cake, I started with only 1/2 cup of frosting for this recipe.Using a spatula, apply your frosting to your cake layer and distribute evenly, allowing some to hang over the sides of the cake.After that, a layer of caramel sauce is spread on top of the cake.Adding a dam of frosting around the outside of the cake will prevent it from pouring out from between the layers and creating a shaky cake as a result.Likewise, it will be placed on top of the initial layer of icing in this instance.

    Once again, the consistency of the frosting is critical in this process.That dam of icing must be sufficiently stiff in order for everything to stay in place.If possible, I prefer to pipe my dam so that it extends right up to the edge of the cake, with a small amount of it hanging over the side.It’s also important to consider how much filling you put in your sandwich.I indicated above that I use approximately a cup of buttercream, but when it comes to thinner fillings, I tend to use 1/2 to 3/4 cup, depending on how thin the filling is to begin with.

    • You will still wind up with a wobbling cake, no matter how powerful your buttercream is, if the filling is too thin and too tall, as seen in the photo.
    • As a last step, I prefer to make sure that the dam has sufficient of height so that I am confident that all of the filling will fit within it.
    • This is when I employ my huge circular pipe tip in order to get the desired height.
    • You may add your filling after you’ve applied your dam by piping it around the perimeter of the cake.
    • Make sure to spread it out evenly.
    • Before adding the next layer of cake, check to see that the filling layer is evenly distributed throughout the cake.

    Use an offset spatula to go around the outside of the dam and smooth out the frosting so that it’s level with the filling if your dam is taller than your filling (which is typically the case with mine).Place the next layer of cake on top of the previous one.When I’m making thinner cake layers, I prefer to utilize my cake lifter to ensure that they don’t fall apart.The next stages are essentially variants on the previous ones.I add another dam and fill it with chocolate ganache and a crisp streusel topping before decorating with berries.Another towering dam that needs to be smoothed off before adding the next layer of cake is there this time.

    When you’ve finished stacking and filling all of your cake layers, your cake should resemble somewhat like the picture above.There is a significant quantity of icing dangling over the sides of the cake.I use this frosting to produce the crumb coat on the exterior and top of my cake by spreading it around the outside and top of the cake.An outside crumb coat is a thin coating of frosting applied to the outside of a cake that serves to keep crumbs from mixing with the final layer of icing.The crumb coat may always be added afterwards, but I’ve found that having the frosting in the filling layers spread out to the borders before baking helps to avoid air bubbles, which can get trapped in the frosting and work their way out, giving your cake an unattractive ″pimple.″ Once you’ve completed your crumb coat, you’ll be able to begin frosting your cake.

    If necessary, you can place your cake in the refrigerator before icing it.You should have a look at my excellent guide on how to frost a smooth cake using buttercream.It comes with a step-by-step video in which I lead you through the whole procedure.

    1. I hope you find today’s post to be of assistance!
    2. It’s a great resource if you’re thinking of making the cake seen in the photographs.
    3. It’s a Drumstick Layer Cake, to be precise.

    Some Cake Recipes with Yummy Fillings to Try:

    1. Cake with a brown sugar layer and a peach filling Lemon Cake with Lemon Bavarian Cream Berry Mascarpone Layer Cake Pina Colada Layer Cake is a cake with layers of pineapple, coconut, and coconut cream.
    2. Cake with Almond Custard Raspberry Chocolate Layer Cake is a delicious dessert.
    3. Layer Cake with Banana Cream Filling Cake with Layers of Pecan Pie Hot Chocolate Cake This post may contain affiliate sales links.
    4. Please see my disclosure policy.

    How many standard cake boxes will i need if i’m baking 3 or 4 9 inch round cakes?

    1. If you live in the United States, a regular box of cake mix will provide two circular layers of cake.
    2. As a result, two boxes will be required to create four levels.
    3. I believe the same holds true outside of the United States; simply read the box.
    4. If this is one of your first few attempts at baking a cake, I recommend three layers.
    5. Bake the two boxes (4 rounds), then take the best three of the four rounds out of the oven and put them on a baking sheet.

    Posted on April 22, 2016, 20:02 EST PaulbPaulb2,6621 gold badge has been awarded to you.16 silver badges and 19 bronze badges were awarded.One normal box of cake mix (about 15-19 oz) will provide two 9-inch tiers of cake when baked as directed.They’ll be on the thin side, to begin with.Whichever cake mix you choose should specify the number of tiers and the size of the layers it will produce in advance.

    Posted on April 22, 2016, 2:40 p.m.Debbie M.is a writer and editor based in New York City.Debbie M.has earned 5,0656 gold badges.

    • There are 24 silver badges and 44 bronze badges.
    • One carton with one additional egg worked well in a 9 1/2-inch pan for one pan of brownies.
    • Get 4 or 5 to be safe, because it’s preferable that you don’t have to go back to the store.
    • replied at 02:00 on April 17, 2021

    Simple Syrup Recipe

    Simple syrup is a hidden weapon in the kitchen of a baker. My favorite ways to use it are on cakes, cupcakes, cookies (on rare occasions), and even in my cocktail recipes! The recipe for simple syrup is straightforward and may be customized in a plethora of ways. Aside from that, I have a Chocolate Simple Syrup that is very good on chocolate cake and red velvet cake.

    See also:  How To Do A Water Bath For Cheesecake?

    How to Make Simple Syrup

    1. No matter how much money you earn, the equation remains the same.
    2. I’ve produced a huge quantity, using three cups sugar and three cups water to achieve the desired result.
    3. It is a straightforward one-to-one relationship.
    4. I prefer to store my simple syrup in a plastic bottle with a pouring spout and a lid that can be easily closed.
    5. If you do not have a bottle, you may spoon it over the cake or even brush it over the cake with a pastry brush if you do not have a bottle.

    Depending on the size of the layer, I use roughly 1-4 teaspoons of the mixture each layer.Because this was a 12-inch piece of cake, I used about 1/4 cup of frosting!(equivalent to 4 tablespoons) After I’ve poured the simple syrup over the cake, I’ll cover it tightly in plastic wrap and preserve it in the refrigerator for up to 2 weeks at room temperature.To freeze a cake, I soak each layer in simple syrup, cover it in plastic wrap, and then place it in a sealable plastic bag or an airtight container to prevent it from drying out.(I’ve heard it written that you can store up to three months worth of food in a refrigerator.) The following is the ″why″ of simple syrup: Simply said, it helps to keep the cake moist during every stage of the construction and decoration process.

    Not only does it assist in keeping your cake moist, but it also contributes to the addition of a sweet flavor, which is always a plus!

    Questions about Simple Syrup

    • Is it going to make my cake a little too sweet? No. It will increase the sweetness of your cake without altering the flavor in any way. How do I know if I may use simple syrup in my fillings and frostings? Yes, without a doubt. Simple syrup should be brushed onto your cake layers before you fill and decorate them as you normally would. Is it possible to manufacture it in other flavors? Absolutely! Simple syrups come in a wide variety of flavors. Add spices, extracts, and fruit, and you’ve got yourself an instant flavored sweetener! Simple syrup is a hidden weapon in the kitchen of a baker. Course: Dessert cuisine is of American origin. Recipe for Simple Syrup (Keyword) Servings: 2 PERSONAL SERVINGS sugar granules (200g)
    • 1 cup water
    • 1 cup granulated sugar
    1. Pour the sugar into a medium-sized pot and immediately pour in the water.
    2. Bring to a boil, stirring constantly, until all of the sugar has dissolved. (Approximately 1-2 minutes)
    3. Allow to cool before transferring to an airtight container. Place the container in the refrigerator for up to 2 weeks.

    Pour the sugar into a medium-sized pot and immediately pour in the water;
    Stir constantly until all of the sugar has dissolved before bringing the pot to a boil. (30 seconds to 1 minute);
    Place in an airtight jar after allowing it cool completely. For up to 2 weeks, keep it in the refrigerator.

    meet Amanda Rettke
    1. Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.
    2. She lives in Los Angeles with her husband and two children.
    3. She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.
    4. She is the author of the cookbook, The Kitchn Cookbook

    Discover the secret to a picture-perfect, crumb-free sheen.

    Frosting a layer cake might be frightening, but with a little patience and a few pointers on technique, you will be able to frost like a professional in no time. TIP To ensure success, wait until the cake has completely cooled to room temperature — usually 4 hours or more after baking — before applying the frosting.

    get the Food.com app.

    You may watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV device, among others. Read on to find out more

    1 Level the Cake Layers

    When you bake a cake, it is common for the layers to be uneven; however, leveling eliminates this problem. Using a bread knife or other serrated knife, softly slice over the top of any high points on each layer to create a layered effect.

    2 Prep Your Cake Stand

    1. Prepare your cake by first cutting a ring of cardboard to suit the size of the cake.
    2. Layout the cake stand so that the cardboard is in the center.
    3. This will make it easier to flip the cake as you are decorating it.
    4. In the meantime, apply a couple of teaspoons of your own frosting in a thin layer on the cardboard.
    5. One cake layer should be placed on top of it, with the icing serving as an anchor.

    Second, arrange four sheets of parchment or wax paper around the cake on the plate, tucking the ends just just beneath the borders of the paper.This will prevent your serving dish from being soiled.TIP Using an offset icing spatula is the most effective tool for frosting a cake or cupcake.It provides you with the greatest amount of control while you are working.If you don’t have an icing spatula, a butter knife or an icing spatula will suffice.

    3 Frost Between the Cake Layers

    1. Prepare your cake by first cutting a round of cardboard to the desired size.
    2. Place the cardboard in the center of your cake stand – this will allow you to rotate the cake while you are icing it more effectively.
    3. Spread a few teaspoons of your homemade frosting in a thin layer on the cardboard, and then let aside.
    4. One cake layer should be placed on top of it, with the icing acting as an anchor for the cake layer.
    5. Then, on the plate surrounding the cake, arrange four pieces of parchment or wax paper, tucking the edges just just under the sides.

    This will prevent your serving dish from becoming splattered with food.TIP Using an offset icing spatula is the most effective tool for frosting a cake.You have the greatest amount of control while working with it.Use an icing spatula or a butter knife if you don’t have one on hand.

    4 Add Layers

    1. Place the next cake layer on top of the icing, matching the sides of the previous cake layer as you go.
    2. Gently push the cake layer into position with your fingers.
    3. Make a three-layer cake by spreading the frosting on the second layer and then putting it on top of the third cake layer to complete the cake construction.
    4. Once the inside layers of frosting have been completed, it’s time to start to work on the outside layers.

    5 Create a Crumb Coat

    1. When icing a layer cake, the first guideline to follow is to apply a crumb coat.
    2. Using a crumb coat, you may prevent crumbs from damaging the final appearance of your cake by sealing them in with a thin coating of icing.
    3. Using your spatula, evenly spread a little quantity of frosting on the top of the cake to achieve this effect.
    4. Then, using the tip of the spatula, carefully apply about 2 tablespoons of frosting over the edge of the cake, working your way around the whole surface.
    5. TIP After the crumb coat has been applied, place the cake in the refrigerator for 10 minutes to allow the frosting to set.

    Using this method, you can avoid crumbs getting into your final frosting coating.

    6 Frost Over the Crumb Coat

    After that, spread a generous amount of icing over the crumb coat. Begin by putting approximately 3/4 cup of frosting in the center of the cake and spreading it outward. Apply little pressure to the frosting around the cake edges, attempting to ensure that the frosting layer is level. Make careful to ice the sides of the cake as evenly as possible.

    7 Create a Shiny Seal

    1. The bottom of the spatula should be gliding over the top of the frosting in order to produce a smooth surface.
    2. Dip your spatula in warm water and brush off any excess water before continuing.
    3. When the spatula begins to adhere to the frosting, gently dip it back into the warm water and smooth it out again until the frosting is smooth.
    4. Continue dipping and gliding until the whole surface of the cake is smooth and even in appearance.
    5. TIP If a perfectly smooth cake isn’t your style, swirl the icing with the back of a spoon to give it a more interesting look.

    Concerning My Kitchen Is My Playground In 2011, Tracey started the famous blog The Kitchen is My Playground, which has gained a large following since its launch.Ultimately, she wants to share recipes with other home chefs who are interested in preparing great (and sometimes daring) meals for their family and friends.Connect with her on social media platforms such as Pinterest, Facebook, Twitter, and Google+.

    How To Frost A Layer Cake (Step By Step Photos!)

    1. It is possible that this content contains affiliate links.
    2. For further information, please see my disclosure policy in its entirety.
    3. This is a step-by-step lesson on how to frost a layer cake, as taught in Baking 101.
    4. 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.
    5. 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

    1. First and foremost, we want to make certain that our cake layers are FLAT before we begin icing them.
    2. You will never be able to get the stunning flat cake appearance using dome cake layers since they do not seem as professional.
    3. I prefer to wrap Wilton cake strips around my cake pans to aid in the creation of perfectly level layers of cake.
    4. You may read the rest of my post on How To Bake Flat Cake Layers for more information.
    5. 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

    1. I usually recommend making a well whipped, stiff buttercream icing for your cakes.
    2. My vanilla buttercream frosting is one of my favorite things to use.
    3. 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.
    4. However, you do not want it to be too chilly since it has to be able to spread readily.
    5. 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

    1. It’s my preference to use a small amount of icing as ″glue″ to keep my cakes attached to their cake boards.
    2. I add a little bit of frosting in the center of the cake board and then set my cake layer on top of it.
    3. You won’t need much at all.
    4. 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.
    5. 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!

    1. 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.
    2. 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.
    3. You can either measure it out or pipe it on using a piping bag and tip, which is what I prefer.
    4. It is my goal to have a frosting/filling that is approximately half the thickness of the layers.
    5. Make sure you use enough frosting so that when you attempt to spread it around, it doesn’t rip the cake below apart.
    See also:  How Much Does A 6In Cake Feed?

    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.

    Crumb Coat!

    1. Okay, first and foremost, let’s define what a crumb coat actually is.
    2. I apply a very thin layer of frosting on the top of the cake.
    3. This is referred to as the ″crumb coat.″ Then place the cake in the refrigerator for 30 minutes to help seal in the crumbs.
    4. This is something I’ve done the night before as well.
    5. 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

    1. 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.
    2. 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).
    3. In this state, the cake is completely bare, and you may call it finished!
    4. Consider the case when we want to continue…
    5. 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

    1. A generous dollop of buttercream is applied to the middle of my cake using an angled spatula to begin the process.
    2. 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.
    3. Starting in the center of the cake, use your spatula back and forth to push frosting to the edges of the cake.
    4. 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

    1. With my angled spatula, I begin spreading frosting to the edges of the cake once I have finished icing the top.
    2. Make sure to use a generous amount of icing when you’re doing this again.
    3. 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.
    4. I use a back and forth motion with my spatula to spread the icing out once more to make it even.
    5. 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 

    1. 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.
    2. Then, as I smooth out my cake, I flip my cake stand so that it goes down the borders of my cake as well.
    3. However, you might smooth it out using an offset angled spatula that has been flipped upright and held perpendicular to the cake.
    4. Take care not to scrape away all of the frosting you’ve just applied while you’re doing this!

    4. Smooth The Top

    1. 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.
    2. As I’m doing this, I lower myself to eye level.
    3. 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.
    4. 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:

    1. Don’t forget to apply the crumb coat!
    2. Make use of the appropriate tools
    3. Take the time to fill in the gaps and fill in the holes
    4. Avoid using a frosting that has a lot of air holes in it.
    1. 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.
    2. My preferred way is to use a glass of hot water as a vessel.
    3. 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.
    4. I move the spatula over the cake while holding it at a 45-degree angle to the surface.
    5. 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.

    Finish Decorating!

    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.

    Baking 101: How To Frost A Cake

    1. Baking 101 is a series of videos that revolve on the fundamentals of baking ingredients and kitchen methods, with the goal of instilling confidence in our culinary endeavors.
    2. Today’s recipe is a step-by-step tutorial on how to frost a three-layer cake at home like a pro.
    3. There’s nothing too spectacular about it.
    4. There will be no fondant flowers.
    5. Nothing more than the bare essentials for evenly frosted sides and a spiral top.

    The fundamentals with which to add another cooking talent to our repertoire, build kitchen confidence, and wow ourselves and our birthday guests are covered in this section.AND!Approximately 2:00pm central time today (8/2) I’ll be icing a cake LIVE on Facebook.We’ll see you then!To frost a three-layer cake, you’ll need the following ingredients: (Please keep in mind that these items are completely negotiable.

    This is a really bare-bones list, and the absence of these ingredients will not result in a disastrous cake…No, not at all…It’s possible that it will make cake decorating more difficult.) There are three layers to the cake: The Birthday Cake for Everyone Frosting made with chocolate: The Best Chocolate Buttercream Recipe Available Frosting Cake As we frost the cake, we use a turntable to simply and gently rotate the cake.Off-Set or Cake: Which Is Better?Decorating Knife for putting frosting on cakes and cupcakes.

    • There is no superiority between the two.
    • It all comes down to what you are most comfortable with.
    • A disposable piping bag as well as a large pastry bag for spreading frosting and decorating are recommended.
    • Decorating tips, as well as a big tip for distributing icing and embellishing the cake.
    • As you may expect, the piping bags are the perfect fit.
    • Smoothing the sides and top of the cake with a bench knife is optional.

    Sprinkles are added for sheer delight.Tip: Let’s start with the cake and then with the icing to see how it goes.It took me 1 1/2 times the recipe of Everybody’s Birthday Cake and one full batch of The Best Chocolate Buttercream Frosting to make this recipe.I hope you enjoy it!Before icing the cake layers, they must be entirely cool.If you breach this rule, it will result in cake layers falling off the cake board, icing melting, and tears on your face (lots of tears).

    Ideally, the frosting should be at room temperature and spreadable.There’s no reason to struggle against the cold or heavy coating today.Prepare a cake plate by lining it with four strips of parchment paper, placing the paper around the borders of the dish and forming a diamond in the middle of the plate.In the middle of the cardboard diamond, place a cake layer with the top side facing up.We’re frosting the cake with a paper border to protect the cake plate from becoming soiled.

    When the cake is finished being frosted, we will gently remove the parchment paper.Fill a big pastry bag equipped with a very large tip with frosting and pipe it onto the cake.This allows for simple frosting distribution while preventing the cake crumb from being torn.

    1. From the outside border of the cake to the center, use pressure to trace a thick line of icing around the cake’s perimeter, spiraling inwards.
    2. Use a cake decorating knife to spread the frosting evenly across the top of the first layer of cake, allowing some of the icing to softly fall over the sides of the cake.
    3. Place the second cake layer on top of the first frosted layer, with the top of the cake layer facing up.
    4. For example, if you need to trim the second make layer because it is significantly uneven, carefully cut the top even before laying the first layer on top of the second make layer.
    1. Repeat the icing trim and coil your way towards the center of the cupcake.
    2. If you’re keeping track, the amount of frosting on each of the later cakes will be around 1/2 cup.
    3. Spread the frosting in a uniform layer on the second cake with the cake decorating knife, allowing some of the icing to cascade down the edges as you go.
    4. The top of the third and final cake layer should be trimmed before being placed on top of the second frosted cake layer, top side down.

    The bottom layer of the cake will be placed on top, resulting in a cake top that is extremely smooth and level.Press lightly and use your hand to check the sides of the cake to ensure that the layers are arranged equally on top of each other.Use the piping bag to pipe a thick strip of frosting around the perimeter of the cake, spiraling towards the center.You may need to replenish the bag at this stage.Be a little more generous with this layer since the frosting you apply on top will also be pushed down the edges of the cake to create a thin crumb coat on the outside of the cake.

    1. Warm water should be used to rinse the knife, and any excess water should be shaken off.
    2. Work the frosting into a uniform layer on the top of the cake, allowing any excess frosting to drip over the edge of the top cake layer as it bakes off.
    3. Using a brief sweeping motion, apply the frosting on the sides of the cake while holding the knife vertically.
    1. Using the frosting that we let to flow down the edges of the lower layers, we’ll be able to gently coat the sides of the top layer of cake.
    2. A crumb coat is a thin layer of frosting that is applied to the top of a cake to keep any crumbs from getting in.
    3. It doesn’t have to be flawless; the sides can have a few hints of cake edges showing through.

    Refrigerate for at least 1 hour before serving.It is critical that the crumb coat be allowed to cool and solidify before applying the final coat of frosting on it.It was well worth the effort.Put your faith in me and the process.After the crumb coat has set, take the cake from the refrigerator and cover it with a thick ribbon of frosting that is spiraled towards the center of the cake and around the sides.Make a ribbon of icing and trace it over the sides of the cake as well.

    Use the cake decorating knife to spread the frosting evenly on the top of the cake, rotating the rotating cake plate as needed to get an equal spread.The frosting ribbons should be smoothed out around the sides of the cake while holding the knife vertically.This does not have to be completely smooth; instead, aim to ensure that all sides have an even thickness of frosting and that no bare cake layers are visible through the icing.

    • Smoothing the frosting with a clean and somewhat wet knife (from the warm water) is much simpler, in my opinion.
    • A good tip is to regularly rinse the knife under running warm water and to shake off any excess before returning to icing work.
    • Frosting adheres to icing, and if you find yourself struggling to smooth the sides of a cake with a pound of frosting on your knife, put down your knife and take a break.
    • Don’t try to overthrow the system.
    • The ic

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