How To Frost Two Layer Cake? - Coffee House and Pastries

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.

Get a board or smooth plane for the cake.

How do you Frost a 3 Layer Cake?

Very gently press the cake layer in place. If you’re making a three-layer cake, spread frosting on the second layer the same way and top with the third cake layer. Once the inside layers of frosting are finished, it’s time to get down to business. Making a crumb coat is the No. 1 rule when frosting a layer cake.

How to frost a cake like a pro?

The overhang of frosting will help you frost the sides of the cake. Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered. Put a big dollop of frosting on the center of the cake and, using the offset spatula, spread it to the edges.

How much frosting do I need for a 2 layer 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.

How do you frost a cake for beginners?

How to Frost a Cake

Trim and level the cake layers.
Cover the extra space with parchment paper strips.
Place the bottom cake layer onto your turntable.
Apply the first layer of frosting.
Stack the cakes.
Crumb coat the cake.
Frost the cake and smooth the sides.
Decorate with piping bags and tips.

What are the steps in layering assembling cakes?

Assemble layer cake

To assemble, first place a cooled/chilled cake layer top side-down on a cardboard round, or directly onto you cake stand or plate. This way you’ll have a smooth surface to work with.
Top with a layer of frosting or filling, about 1 cup for an 8 or 9-inch cake.
Repeat with remaining layers.

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.

Can you use frosting between cake 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.

What size cake does 250g icing cover?

Covering a cake board:

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

How thick should frosting be on a cake?

Stiff Frosting Consistency

The frosting should hold a 3/4 inch peak. If it doesn’t, add 1 tablespoon of powdered sugar at a time to the frosting until it is at a stiff consistency.

How do you frost a cake with uneven layers?

To do it, apply thin layer of frosting to your stacked cakes. “It will catch all of the crumbs from the surface of the cake,” says Chrisman. Then, refrigerate your cake before adding the final, pristine layer of frosting.

How do you stack cake frosting?

How to Stack and Decorate a Layer Cake Without an Architecture

Stack it evenly. Some cakes dome when baked.
Invest in a turntable (the other kind) I’m not talking about your vinyl.
Use an offset spatula—or a handy alt.
Cover your cake plate.
Add a little something on top.
Have a backup plan.

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.

What to put between cake layers besides frosting?

– Chocolate Filling – Strawberry Cream Filling – Raspberry Filling – Apricot Filling – Cream Cheese Filling

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.

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

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

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1 Level the Cake Layers

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

2 Prep Your Cake Stand

Prepare your cake by first cutting a ring of cardboard to suit the size of the cake.Layout the cake stand so that the cardboard is in the center.This will make it easier to flip the cake as you are decorating it.In the meantime, apply a couple of teaspoons of your own frosting in a thin layer on the cardboard.One cake layer should be placed on top of it, with the icing serving as an anchor.Second, arrange four sheets of parchment or wax paper around the cake on the plate, tucking the ends just just beneath the borders of the paper.

This will prevent your serving dish from being soiled.
TIP Using an offset icing spatula is the most effective tool for frosting a cake or cupcake.
It provides you with the greatest amount of control while you are working.

If you don’t have an icing spatula, a butter knife or an icing spatula will suffice.

3 Frost Between the Cake Layers

Begin by pouring approximately 3/4 cup of frosting in the middle of the base layer and using a spatula to gently push the icing toward the cake edges. Make sure to keep the frosting level so that when you cut into the cake, you get a nice even layer of icing.

4 Add Layers

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

5 Create a Crumb Coat

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

6 Frost Over the Crumb Coat

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

7 Create a Shiny Seal

The bottom of the spatula should be gliding over the top of the frosting in order to produce a smooth surface.Dip your spatula in warm water and brush off any excess water before continuing.When the spatula begins to adhere to the frosting, gently dip it back into the warm water and smooth it out again until the frosting is smooth.Continue dipping and gliding until the whole surface of the cake is smooth and even in appearance.TIP If a perfectly smooth cake isn’t your style, swirl the icing with the back of a spoon to give it a more interesting look.Concerning My Kitchen Is My Playground In 2011, Tracey started the famous blog The Kitchen is My Playground, which has gained a large following since its launch.

Ultimately, she wants to share recipes with other home chefs who are interested in preparing great (and sometimes daring) meals for their family and friends.
Connect with her on social media platforms such as Pinterest, Facebook, Twitter, and Google+.

How to Frost a Layer Cake

Created on the 10th of January, 2017.With this step-by-step guide to frosting like a pro, you can transform a basic cake into a show-stopping masterpiece.Remove any stray crumbs from the baked cake layer with a pastry brush.4 strips of waxed paper should be placed around the edge of the plate.Place the layer on the plate so that the rounded side is facing up.Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.

Place the second cake layer on top of the frosted first layer, rounded side up.
Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.

Spread the remaining frosting on top, just to the edge of the rim that has been built up.Remove the strips of waxed paper with care.

Tips for Frosting a Layer Cake

Plan ahead of time while baking a multilayer cake. Before you begin, make sure you have read through the whole cake and frosting recipe. A large number of stacked cakes may be made in a single day. Alternatively, you might stretch out the preparation over a period of several days or weeks.

Tips for Baking and Frosting Cakes on the Same Day

While the cake is baking, prepare the icing.Allow several hours for the cake layers to bake and cool completely.While the cake layers are baking, you may prepare the icing.After you’ve finished creating the frosting, wrap it securely in plastic wrap.Serve immediately or as soon as possible after.You may bake, construct, and decorate a tiered cake the day of or the day before you want to serve it, depending on your time constraints.

If you can’t wait a day, keep the cake in a cool area until the next day.

Tips for Baking and Frosting Cakes in Advance

How to prepare cake layers ahead of time.The cake layers can be baked up to three weeks ahead of time.Cool the layers fully before wrapping them in aluminum foil and freezing them.Place layers in the freezer at least 12 hours before adding another layer on top.This will prevent the layers from sticking to one another.In order to utilize frozen cake layers, unwrap them and allow them to defrost for around 2 to 3 hours before icing and decorating them.

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

It use, allow to sit for approximately 1 hour to bring to room temperature before stirring until smooth.

General Cake and Frosting Tips

Cooking spray should not be used on cake pans.As the cake bakes, it must cling to the sides of the pan.This permits the cake to rise higher and have a smoother crust as a result of this.Recipes for trans-fat-free frosting that are easy to make.Make sure to use 1 tablespoon meringue powder per 1 cup shortening when preparing frosting with trans-fat-free shortening so that the frosting is firm enough to spread.It is not possible to make the frosting firmer by omitting the meringue power and simply increasing the amount of powdered sugar used.

How To Frost a Cake

Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques. Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques.

What You Need

Follow These Steps

Place a dollop of frosting on the cake stand and set it aside. Prepare the cake stand by spreading a couple of teaspoons of frosting on it before putting down the first cake layer. This will prevent the cake from rolling around on the plate. If you don’t have a cake stand, you may use a large, wide-bottomed mixing bowl turned upside down and a plate placed on top of it as a substitute. When the cake is raised and closer to the viewer’s eye level, frosting is easier to apply.
Stack the first cake layer on top of the cake stand.
Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
To make your cake layers more flat, turn them upside down and cool them that way. This will make the finished cake much more attractive and easier to construct.
Place a couple pieces of parchment paper under your cake to prevent it from sticking.
Make use of overlapping strips of parchment paper to tuck under the border of the cake
this will assist to keep your stand clean while you are frosting.
Begin with 1 to 112 cups of whipped cream frosting.
A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
Spread the frosting to the edge of your cake, but not all the way around.
Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you. The icing that hangs over the sides of the cake will assist you in frosting the sides.
Place the second layer on top of the first, top-side-down.
Place the second cake layer on top of the first and gently press down to ensure that it adheres. Take a step back and make sure it’s level and centered before continuing.
For the second layer, use between 1 and 112 cups of frosting.
Place a large dollop of frosting in the center of the cake and spread it out to the edges with the offset spatula. If you end up with crumbs in your frosting, simply scrape the dirty frosting off your spatula and place it in a different bowl. When you first start to frost, be liberal with your application. Even if you end up with too much frosting, you can always scrape some off, but if you start with too little, you run the danger of drawing crumbs from the cake into the frosting.
Sections of the sidewalls should have frost.
Consider dividing the cake into quarters and tackling each quarter one at a time, rotating the cake stand as you work. Attempt to coat the cake with icing as soon as possible
Smooth out the frosting or use it to make any design you choose.
After the cake has been frosted, you may go back and decorate it. Smooth down the icing, or add swirls or other textures to make it more interesting. Remove any extra icing from the cake. With care, peel away the pieces of parchment paper to reveal your perfectly frosted cake.

How to Frost a Double Layer Cake

Article to be downloaded article to be downloaded Double layer cakes are the emperors of sweets, and as such, they deserve attire worthy of their majesty.Your frosting will be smooth and free of crumbs if you take the proper steps before making it.It is also possible to embellish the cake with extra decorations, such as icing flowers or elaborate designs created with powdered sugar or fruit.

1 Allow your cake layers to cool completely.Allow the layers to cool to at least room temperature after they have been baked.Perhaps you’d want to chill them in the refrigerator overnight to reduce the likelihood of the cake collapsing or breaking during baking.If your cake layers come out of the oven with a small dome to them, consider chilling them upside down to slightly counterbalance this effect while still maintaining the same texture.It is possible that you will need to trim off conspicuous domes before icing.

Prepare your cake stand or dish by placing a dab of icing on it.It will assist to hold the bottom layer of your cake in place while you are assembling and frosting it if you put a dab of icing in the middle of the stand.Use of a plate should be done on top of a tall, sturdy surface such as a stack of big books, if at all possible.This may allow you to have a better view of the cake while it is being frosted.

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3 Place the bottom layer of the cake on top of a piece of parchment paper. Place the bottom layer of the cake on the cake stand or plate, equally spaced out. For a cake stand that is wider than the cake, tuck strips of parchment paper around the perimeter and below the cake to collect any spillage as you frost it. Frost the top of the first layer to seal in the moisture. Fill this layer with frosting until it is evenly distributed and the required thickness is reached. For a 9-inch (23-cm) cake, roughly 1 cup (240 mL) of frosting should be plenty for an even spread. Spread the frosting evenly over this layer, allowing it to hang over the edge of the cake on both sides. You can use an offset spatula or a regular spatula to do this. You will utilize the overhanging icing later
there is no need to distribute it at this point. To achieve a thick layer of frosting on your cake, use 1.5 cups (350 mL) of frosting. If you prefer a thin layer of frosting, use as little as 1/3 cup (80 mL). When using sparse frosting, use caution because it is possible to rip up the surface of the cake and introduce crumbs into your frosting layer.

5 Stack the second layer on top of the first and repeat the process. Next, carefully press the next layer on top of the icing, and then cover with another layer of frosting in the same manner as before. Make an effort to use approximately the same quantity of frosting for each layer, so that your cake has a consistent appearance when cut once it is assembled. Alternatively, if the layers were cut from a single cake after baking, turn the top layer upside down to ensure that the exterior surface of the cake is smooth and free of crumbs. Then pipe frosting over the sides of the cake, continuing using a spoon to transfer the frosting and a spatula to distribute it on the top and sides of the cake. Dipping the spatula into the frosting dish enhances the likelihood of spreading crumbs into your frosting
nevertheless, it is not necessary.
For a triple or quadruple layer cake, simply continue this process until each layer is completely frosted.

Sixth, spread the remaining frosting on the cake in a thin layer over the sides. 7 The frosting dollops left behind after icing each layer should be spread thinly and smoothly to create a thin, flat top. The frosting should cover the entire cake, but only in a thin layer, and should be applied evenly. This is known as the ″crumb coat,″ because it is responsible for keeping crumbs from slipping off the cake. Only if there are areas of the cake that are still dry after applying the frosting should you add more. This is the time to avoid spreading a thick, complete layer of frosting on the edges of the cake
however, if the frosting and cake are both dark in color, you may choose to omit this step, since crumbs in the frosting will be less obvious.

7Chill the cake for a few minutes to allow the icing to set. When the frosting is refrigerated, the ″crumb coat″ will solidify slightly, allowing the crumbs to be sealed in more effectively. Place in the refrigerator for 15–30 minutes, or until a finger pressed against the frosting comes away clean.
8Apply a thicker coating of frosting to the sides of the cake. Finish by spreading a thick layer of frosting over the sides of the cake, using the remaining 1–2 cups (240–480 mL) of frosting or more if you’re making a larger cake. Making the layer an even thickness may be simpler if you focus on 1/4 or 1/8 of the cake at a time, applying frosting as you go. 9Smooth the frosting to make it seem even. If you have a cake scraper, use it to delicately press the edge of the scraper against the edges of the cake while moving it slowly around the cake to produce an especially appealing surface. To make it easier to smooth down the top of your cake, immerse your spatula in a little water and shake out the excess drips before you begin to work with it. The water will slightly soften the frosting, which will make it simpler to apply evenly and smoothly. Advertisement

1 Prepare a piping bag by filling it with icing. If you want to do more complex frosting decoration, you’ll need a piping bag with a piping tip attachment to the little hole in the corner. Empty the bag and squish the icing down near the tip, then twist the bag’s top to secure it shut. When you compress the frosting, air bubbles may cause it to burst or spray
if the frosting is not tamped down thoroughly enough.
You may construct your own piping bag out of parchment paper or a plastic bag if you don’t already have one. DIY piping bags, on the other hand, may be fragile and difficult to handle, and they cannot usually be twisted without spilling the frosting.

2 Acquire familiarity with piping bags.3 If you’ve never piped frosting before, it’s a good idea to practice on some parchment paper beforehand.Grasp a tiny handful of frosting at the base of the bag and twist it to separate it from the remainder of the frosting-filled bag; repeat with the remaining frosting.Maintain control of the tip with this hand, while using your other hand to keep your first hand stable.As you gently squeeze the pipe tip, keep it at a 90o angle above the paper and move it just over the surface as you gain a feel for how hard you should be squeezing to make an appealing, uninterrupted design.While some individuals find it more convenient to grab the bag with their dominant hand and hold it stable with their non-dominant hand, others find it more convenient to do it the other way around.

Try them both out to discover which one is more comfortable for you.

3-pipe designs at the edge of the cake’s perimeter. Any piping tip with a wavy or star shape will work well for creating the classic ruffled cake border. While squeezing the piping bag, carefully move it around the circumference of the top layer.
4 Make more complicated embellishments using the pipe. Consider creating a design on a square of parchment paper to use as a template for more elaborate piping embellishments. The paper may then be refrigerated in the refrigerator to make the design less brittle, and the pattern can then be carefully transferred to the top of the cake with a little offset spatula. A frosting rose is a beautiful, yet simple, design that is both striking and timeless.

1Sprinkle edible decorations on top of the cake. Along with sprinkles, you may add chopped almonds, crumbled biscuits, or little soft candies such as jellybeans to make a festive decoration. Use dark things on light colored icing and vice versa to create a more spectacular appearance. 2Create intricate designs using fondant to make your cake stand out. Fondant is a form of icing that has a more dough-like consistency than other types of icing. Purchase it from a baking supply shop or create it at yourself, then sculpt it into designs for the top of your cake.
3Decorate your cake with fresh fruits and vegetables. Lemon cakes, as well as cakes with a light icing, are frequently decorated with little pieces of fruit piled on top. You may use a variety of vividly colored fruit slices to adorn, or go all out with strawberry fans for a more decorative look. Make a lace design on your cake with powdered sugar. Lay a paper lace design or an old lace doily over the middle of your cake to create a beautiful focal point. Powdered sugar or cocoa powder can be sprinkled over the cake with a sifter or sieve, then lifted up the lace pattern to see the results. Advertisement

Question Add a new question Question Is it possible to apply this strategy with only one layer?Whatever you mean by it is up to you to decide.It will work if you divide the one layer into two, but you will need to be delicate while frosting the cake because it will be so thin.In the event that you just wish to employ a single layer, you may use the same techniques to decorate and ice your one layer cake.

Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome.

Things You’ll Need

A frosting recipe
two layers of cake (baked in separate pans or one tall cake cut in half)
a spoon
an offset spatula (an ordinary spatula can be used, but it may scrape the cake)
a frosting recipe
a frosting recipe
a frosting recipe
a frosting recipe
a frosting recipe
a frosting recipe
a frosting recipe
Ingredients: refrigerator, piping bag, piping tip

In order to avoid melted frosting, you should allow the cake to cool completely before frosting it.
Wrap the edges of the cake plate with strips of parchment paper or waxed paper. (Optional) Remove the paper strips from the cake when you have finished icing it. This will assist you in keeping your plate clean.
The more icing you use, the thicker you want your layers to be.

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About This Article

Thank you to all writers for contributing to this page, which has been read 41,300 times so far.

How do you decorate a 2 layer round cake?

Take the Following Steps Place a dollop of frosting on the cake stand and set it aside.In order to assemble the cake, place the first layer of cake on the cake stand.Place a couple pieces of parchment paper under the cake to protect it from the elements.Start with 1 to 112 cups of whipped cream icing.Spread the frosting to the edge of your cake, but not all the way around.Place the second layer on top of the first, top-side-down.

What do you put between cake layers?

Between the Layers Sugar Syrup: This is used to moisten the cake layers between each layer.Jams and jellies: These are also excellent when combined with other fillings such as buttercream or ganache to create a more complex flavor.Custards: These include fruit curds, such as lemon or orange curd, as well as pastry cream, which is a custard that has been thickened with flour or cornstarch to make it more substantial.

How do you frost a 3 layer cake?

Gently push the cake layer into position with your fingers. Make a three-layer cake by spreading the frosting over the second layer and then covering it with a third cake layer like you did with the first layer. Once the inside layers of frosting have been completed, it’s time to start to work on the outside layers.

How do I make 2 round cake icing?

Place the layer on the plate so that the rounded side is facing up. Spread approximately a third to a 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.

How much frosting do I need for a 2 layer 9 inch cake?

It takes around 212 to 3 cups of icing to generously fill and frost a two-layer 9-inch cake with a smooth finish. Plan on using 312 to 4 cups of cake batter for a three-layer cake.

What is the most popular cake filling?

Recipes and ideas for layer cake fillings from across the web.Cake with a chocolate layer and a cream cheese filling.Cannoli layer cake with a cinnamon sponge and mascarpone filling, served with a cup of coffee.Vanilla custard cake with a custard filling.Layer cake with berries and mascarpone.Lemon raspberry layer cake with a lemon curd filling.

Strawberry jelly layer cake with a strawberry jelly filling.
Cake with three layers of white cake and an orange curd filling.

How many cups of frosting do I need for a 2 layer cake?

4 cups

How much should I fill between cake layers?

A 3-layer, 8-inch cake should have around 1/2 cup of filling, and a 4-layer, 6-inch cake should have about 1/4 cup of filling, according to me.

How many layers should a 2 tier cake have?

A two-tier cake necessitates the creation of two cakes (each consisting of layers) of varying sizes. The traditional size is usually a 6′′ cake layered on top of an 8′′ cake, and it feeds around 40-50 people, depending on how large the slices are cut off the cake.

Can you stack a two tier cake without dowels?

If you are making a two-tier cake, you are not required to use a central dowel unless you wish to. They aren’t as prone to falling as tall tiered cakes, for example. It is important to be careful when stacking the cake if you are constructing a buttercream cake so that the frosting does not become dented.

How do you frost a two layer cake?

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.The second tip is to measure out the frosting for each layer so that you have an even coating of icing between the layers of your cake.Using the angled spatula, spread the icing over the top of the cake layer.

You want an equal layer of frosting on the cake, with any extra icing being pushed to the corners.
This is a crumb coat that will hold all of the loose crumbs from your soft cake in place until it is baked.
In addition to the foregoing, should I chill the cake before frosting it?

We are all aware that cake is a delicate item, and even if you allow it to cool entirely to room temperature before icing it, it will remain soft and fragile throughout.Wrap the layers in plastic wrap and place them in the refrigerator for at least a couple of hours, if not overnight, before you attempt to frost it at room temperature.Consequently, how much frosting will I require for a two-layer cake?

To make three 8- or 9-inch circular layers, we recommend using a total of 5 cups of frosting; to make two layers, we recommend using 4 cups.Here’s how to divide and conquer.Between each layer, spread 3/4 cup of icing on top.How do you prepare a cake that is uniformly baked?In a small bowl, combine the cake batter and hit it against the counter a couple of times.

Any air bubbles will be eliminated as a result of this.
Put it in the oven and let it bake for a while.
As a result, the moisture from the towel aids in the uniform baking of the cake, resulting in an even rise and a cake with a flat top on the surface.

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.

Crumb Coat!

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.

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.

How to Build a Layered Cake

Every step of the way, from prepping your cake pans to applying the icing, I’ll teach you how to create a stunning layer cake!In the past, I haven’t always known what I was doing or even what I was meant to be doing when it comes to baking a layer cake.Oh, no, I’ve had more than my fair share of cake mishaps.I’ve learnt via a lot of experience as well as from other bakers and bloggers who have shared their knowledge.All of my efforts were fruitful, and I now feel confident in my ability to construct a layer cake from scratch.My favorite term to describe a cake is ″build,″ since, in my view, there is so much more to it than just knowing how to ice it.

Today, I’d want to walk you through the process from beginning to end.
My approach, although certainly not the only one, has shown to be quite effective for me.
This guide has been on my site since 2011, and I’ve subsequently divided it down into individual posts to make it easier to follow.

Once extremely long and winding, this post has been condensed and simplified to make it a bit simpler to read.Do not worry, I will provide links to the previous tutorials so that you do not miss out on anything.Ready?

Let’s get this party started!(Disclosure: this post contains affiliate links.)

Prep your cake pans

The first thing you should do is prepare your cake pans for baking.Nothing slows down the progress of a layer cake quite like layers that cling together or break apart as you take them from the pan.Preparing your cake pans in the next two stages will ensure that your cake comes out flawlessly each and every time.1) Use parchment paper instead of regular paper.When baking a cake, the most critical preparation you can do is to line the pan(s) with parchment paper.Using this method, you can ensure that the bottom of the cake does not adhere to the pan and that the cake comes out in one piece.

I never bake a cake unless I use parchment paper first!
You may either trace and cut complete sheets of parchment paper to fit your cake pans or purchase rounds of parchment paper to fit your cake pans.
2) Grease a baking sheet with butter and flour or nonstick baking spray.

Creating a barrier between your cake mixture and your baking pans will guarantee that nothing adheres to your cake while it bakes.Cake pans can be coated with a layer of butter (or margarine or shortening) and then dusted with flour to create a barrier, or they can be sprayed with nonstick spray to prevent sticking.Bakers Joy is a low-cost choice that can be found at practically any grocery shop, but you can also buy more heavy-duty goods in restaurant and baking supply stores, as well as on the internet.

Are you looking for additional information and step-by-step photos?Take a look at my comprehensive advice on how to prevent cake from sticking to a pan.

Bake flat even cake layers

The next step is to bake your cake once you’ve prepared your pans and created your cake batter.Of course, you may just pour the cake batter into the pans, but two easy procedures will ensure that all of your cake layers are the same size and have a level top, which will make assembling your cake layers much simpler.1) When measuring and distributing your cake batter, use a digital scale to ensure accuracy.Filling your cake pans with equal weights as you pour in the batter guarantees that each tier is the same size.For this purpose, I really enjoy using my digital scale.2) Decrease the baking temperature to a more manageable level.

There are a variety of methods for baking a cake with a flat top, but this is my personal favorite.
It necessitates no additional equipment!
Reduce the temperature by 25 degrees and increase the baking time by half to achieve the desired results.

As the cake bakes, the lower temperature reduces the amount of oven spring that occurs, preventing a dome from developing.Here’s how you go about it: According to the instructions, bake at 350 degrees for 30 minutes.Instead, bake at 325 degrees for 30 minutes plus 15 minutes, for a total of 45 minutes.

To make sure I don’t overbake it, I generally take a quick glance after I’ve hit the initial baking time and then every 5 minutes after that to make sure I don’t overbake it any more.However, this correction is usually rather precise.Are you looking for additional information and step-by-step photos?See my comprehensive instruction on how to bake flat cake layers for further information.

Prep and store cake layers in advance

For me, the process of creating a layer cake takes around 2 days on average.I prefer to bake the cake layers and then place them in the refrigerator overnight to cool.When I work with them, they are cold and hard, and they are less prone to move around or crack as a result of this.Sometimes it’s beneficial to prepare even farther ahead, which is why we’ve put together two different methods for storing cake layers in advance.1) Placed in the refrigerator Individual cake layers can be stored in the refrigerator for a limited period of time.Wrap the dish in plastic wrap and place it in the refrigerator for 3-5 days.

2) Keep it in the freezer.
Cake layers freeze really well, and storing them in the freezer is an excellent alternative if you need to keep them for longer than a couple of days.
Wrap the mixture in plastic wrap and freeze for up to 1 month, or even longer if necessary.

Allow them to defrost at room temperature side-by-side (not stacked) in their wrappings for several hours or overnight to allow the flavors to blend.Are you looking for additional information and step-by-step photos?See my comprehensive tutorial on how to preserve cake layers for more information.

Assemble layer cake

When putting together a layer cake, I like to utilize a turntable and cardboard cake rounds, which are not strictly essential.Paper cake rounds make it simple to carry your cake between your refrigerator and cake stand, while a turntable makes it much easier to frost and decorate your cake!In order to build the cake, start by placing a cooled/chilled cake layer top side down on a cardboard circle, or straight onto a cake stand or plate.You’ll have a smooth surface to work on as a result of this.2) Spread a layer of frosting or filling on top of the cake (approximately 1 cup for an 8- or 9-inch cake) and spread evenly.In order to fill your cake round with a softer filling, such as lemon curd or preserves, start by icing the whole circumference of the cake round to form a ″dam.″ This will help to prevent the filling from leaking.

You may use a piping bag and tip, or you can just use a spatula to apply the frosting.
3) Repeat the process with the remaining layers.
You may divide your cake layers horizontally to make extra layers (for example, two layers become four layers).

To do so, first score the cake layer all the way around with a knife.Next, using a big serrated knife, cut the layer in half, keeping the scored line as a guide throughout the process.See my comprehensive instruction on how to cut a cake into even cake layers for more information on how to split cakes and step-by-step images of the process.

Frost layer cake

The crumb coat is the most critical step in icing a cake, and it is the most effective approach to elevate your tiers cakes to the next level.A crumb coat is a thin layer of icing that is put over the whole cake in order to smooth out the contour of the cake and seal in the crumbs.It’s not necessary to apply a thick coat, and it’s fine if the result is a little sloppy.The ″naked cake″ aesthetic that is so trendy right now is frequently nothing more than a basic crumb coat applied to the cake.1) Apply a crumb coat of primer.Apply the crumb coat from the top down, starting at the top and working your way down.

Make sure to fill in any gaps or uneven areas.
To thin down the frosting if it is too thick, add a tablespoon or two of milk at a time until the desired consistency is reached.
After that, place the dish in the refrigerator for approximately 30 minutes.

2) Apply the last layer of paint.Finish by applying a thicker layer of frosting to the cake, starting at the very top and working your way down the cake.If you want to make the edges and top of the cake more equal, you may use an offset spatula or bench scraper.

The most effective method of achieving a smooth finish is to use a turntable and long, delicate strokes.Refrigerate the cake for at least 30 minutes to allow the icing to set.Are you looking for additional information and step-by-step photos?For a comprehensive explanation on how to frost a layer cake, please see this page.

Storing and transporting your cake

For the sake of keeping my completed cakes cool and firm, and also to keep them safe from mishaps and curious fingers, I like to put them in the refrigerator.They’ll last for several days if you store them properly.Once the cake has been sliced, wrap it tightly in plastic wrap to prevent it from drying out.It is recommended that you refrigerate your cake for at least 1 hour after assembly to ensure that it is extremely firm.Remove it from the fridge until just before transporting to ensure that it is as firm as possible.Consider placing it in a box or cake keeper to keep it safe from the elements.

If you’re making a bigger cake, you might want to consider inserting dowels throughout the cake to keep it from falling over (I only do this for stacked cakes or cakes larger than 10 inches).

Enjoy

That’s all there is to it! You’ve completed the construction of a layer cake! I hope you find this lesson to be of assistance. Feel free to share any further suggestions you may have in the comments section!

Shop my favorite cake tools

Original version of this piece was published in February 2011. The photos and material have been updated as a result.

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

Due to the large number of cake recipes on my website, I have discovered that wobbling, unstable cakes are frequently an issue for individuals.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.Recently, I discussed the significance of leveling and torting your cakes, and I wanted to reiterate that point today.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

When it comes to stacking cakes, my regular vanilla buttercream recipe serves as the foundation for the vast majority of the frostings I employ.I even use it when I’m starting to experiment with other tastes.If you’re interested in learning more about the icing itself, I go into more detail about it in that post.The proportions of the elements are the most crucial thing to keep in mind.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. a piping tip with a large spherical tip (I use Ateco 808) Filling for the Frosting Turntable Round cake made of cardboard Cake lifter is an optional accessory.

How To Fill and Stack a Cake

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.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.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.You want to make certain that it’s nice and even/level before proceeding.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 arou