How To Ice A Cake Without Tearing It?

“You can’t ice a cake when it’s warm, because icing is basically all fat, and it melts when warm. Just be patient” All cakes need a crumb coat and a finishing coat.

How do you put icing on a cake without breaking it?

Place a spoonful of icing on top of the cake and spread it evenly across the top and sides. For a smoother layer, dip your knife in warm water, shake off the excess drop, and run it over the icing surface. Place your iced cake in the refrigerator for 30 minutes to set, then enjoy!

How to frost a cake step by step?

Method 1 of 5: Beginning to Frost 1 Let your cake cool. The biggest mistake you can make when frosting your cake is using a hot cake and cold frosting. 2 Make the cake flat. When you baked your cake, likely the center rose into a small dome. 3 Set up the cake. 4 Add the crumb coat.

How do you ice a cake with two layers?

Layer Cake Icing Technique Bake two cake layers of the same size. Turn one cake onto a platter. Use a long serrated knife to trim off the rounded top of the cake. Cover the cake layer with filling. Place the second layer of the cake on top of the first. Ice the cake with a crumb coat. Ice the cake with a final layer of icing. Finished.

Do you have to put ice on the sides of a cake?

Be sure to ice the entire cake, including the sides. Take care not to get too much filling mixed in with the icing. It’s OK if the crumb coat doesn’t look perfect – the point is simply to cover the entire cake and trap in the crumbs. Allow the crumb coat to set for half an hour before continuing.

How do you smooth the icing on a cake?

Create a smoother layer of icing by dipping the knife into warm water, shaking off the excess drops, and using it smooth out the icing. Decorate the cake.

How many layers of icing do you put on a cake?

For a professional-looking cake, you’ll be adding two layers of icing, starting with a ‘crumb coat’ that serves as a base to catch all the crumbs, so the second layer looks clean and crumb-free. Use the recipe above or your own icing recipe to ice the cake with a butter knife. The crumb coat needn’t have flavor or color, unless you’d like it to.

Got Crumb Problems? Here’s How to Ice a Cake the Right Way

The battle to make a cake seem beautiful is genuine for everyone who has ever attempted to ice one, especially if there are crumbs in the way. Duff Goldman shows you how to frost your cake so that you may have a beautiful cake every time.

Got Crumb Problems? Here’s How to Ice a Cake the Right Way

Step 1: Allow the Cake to Cool Cakes should be let to cool on the counter rather than in the refrigerator, according to Goldman.Ideally, the cake should be at room temperature or slightly chilled before icing it, according to Goldman.Cake cannot be iced while it is still warm because the frosting is mostly fat and melts while it is warm.″All you have to do is wait.″ Step 2: Apply a Crumb Coat to the surface.A crumb coat and a finishing coat are required for all cakes.According to Goldman, ″you’ve got to prime it!″ In other words, it’s fine if you have crumbs in your icing on the first layer.

Prepare the cake by leveling it with a spatula, frosting it, and scraping off the excess frosting.Goldman advises that the crumby buttercream should not be mixed with the clean batch of buttercream.Application of the ″Finishing Coat″ is the third step.Even more buttercream should be piled on top of the cake.″Icing a cake is the most fundamental kind of sculpting,″ adds Goldman.

A lot of buttercream is applied and then scraped off the excess,″ she explains.Cover the cake with long, smooth strokes and smooth it out as much as you can.According to Goldman, the longer the strokes, the fewer lines you will perceive.Check out the video above to see how it’s done.Are you looking for a nice cake recipe to get you started?

You can get the recipe for his chocolate cake here, as well as the recipe for his Swiss Buttercream recipe here.MORE: How to Frost a Cake in Seconds with This Ingenious Technique Buddy’s Laughter-Inducing Audience Tips for a Warm Welcome and Extra Frosting ‘Frost-Along,’ a song by Buddy Valastro

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How to Ice a Cake

Article to be downloaded article to be downloaded Whether it’s a chocolate, lemon, or carrot cake, this delicious dessert isn’t complete unless it’s been frosted with a generous amount of icing.A finished cake will taste delicious no matter how it is iced, but if you want it to appear particularly attractive, there are a few tricks to follow.Continue reading to find out how to frost a simple cake or a layer cake from scratch.

  1. 1Place the cake on a serving plate. It is preferable to ice the cake on the same dish that will be used to serve it, because once the cake has been iced, it will be impossible to transfer it to a different plate.
  2. 2Allow the cake to cool fully before cutting into it. If you attempt to frost the cake before it has completely cooled, the icing may melt and destroy the texture of the cake. Remove from the heat and let it to cool to room temperature until you no longer feel warmth when you touch it with your finger. Promotional material
  3. 3 In a large mixing bowl, combine the confectioner’s sugar and the water. Approximately one cup (or more) of confectioner’s sugar is required for a cake that is 9 inches (22.9 cm) in diameter. You can always make more if you run out of ingredients. Granulated sugar should not be used since it is not fine enough and will result in a gritty texture in the icing
  4. It is also not permissible to use other types of sugars in icing, such as brown sugar.
  • 4 Bring a cup of water to a boil. Pour a teaspoon of hot water over the sugar and stir until the water is completely absorbed by the sugar and the mixture is smooth and spreadingable. Adding another teaspoon of water if the icing is too thick or lumpy after the first teaspoon of water has been swirled in can help to thin it down. Continue stirring and adding little quantities of water until the frosting reaches the desired consistency
  • if you add too much water and the icing turns runny, add more confectioner’s sugar to the mixture. If it’s too thick, thin it out with additional water.
  • 5 Finally, add some color and taste. When making your frosting, you may experiment with different colors and flavors by adding a few drops of food coloring and flavoring. In a large mixing bowl, fully combine the color and flavorings, stirring constantly, until the icing has attained the color and flavour that you wish. Popular flavors include vanilla, almond and hazelnut extracts, as well as peppermint and other scented extracts. These may be found at a variety of grocery stores, and baking businesses also carry a huge array of them.
  • Keep in mind that a little color and taste goes a long way, so be cautious not to overdo it. Add two or three drops, whisk it in, and then taste and inspect it before deciding whether or not to add more.
  • 6 Using a spatula, spread the frosting on the cake. Place some frosting over the top of the cake with the help of a spoon. A butter knife may be used to spread it evenly across a slice of bread in the same manner that you would butter a piece of bread. Recall that you should put frosting on both the sides and the top of the cake.
  • By dipping the knife into warm water, brushing off the excess droplets, and using it to smooth out the icing, you may get a smoother coating of icing.
  1. 7Decorate the cake as desired. Sprinkles, marzipan models, plastic figures, birthday candles, and other decorations can be added. Baking supply stores provide an almost limitless number of options.
  2. 8Set it aside for a while. Place the cake in the refrigerator to allow the frosting enough time to set completely. It will be ready to eat in about half an hour after it has been prepared. Advertisement
  1. 1Bake two layers of cake that are the same size. Round or square cakes are OK, but it is critical that the measurements are precisely the same on all of them. Allow the cakes to cool fully before transferring one to a serving plate. Given how cumbersome the cake will be once it has been tiered and decorated, it is advisable to use the same plate on which you will be serving the cake. Slice away at the rounded top of the cake using an extra-long serrated knife. The top of the cake should be about 14 inches (0.6 cm) from the top if you hold the knife parallel to the brim of the cake. Make sure to slice straight across the board, keeping the knife level as you do so. Make an effort to produce a flat and equal surface. As previously said, this will act as a foundation for the second layer.
  2. Remove the rounded top of the cake and toss it in the trash, or keep it for later consumption.
  3. You should avoid attempting to cut off the top of the cake with a little knife since this will result in an uneven surface.
  • 4 Filling should be applied on the cake layer. Spoon the filling of your choice onto the bottom layer of the cake and spread evenly. Spread it evenly across the layer with a spoon or a knife until it covers the entire layer. Cake fillings that are popular include raspberry, lemon curd, cream, and chocolate
  • avoid allowing the filling to leak over the sides of the cake since you don’t want it to mingle with the frosting.
  • 5 Place the second layer of the cake on top of the first layer, and bake for another 15 minutes. The flat side of the second layer should be on the bottom of the cake, and the rounded side should be on the top of it. When slicing off the rounded top of the second layer with a serrated knife, continue the process until the completed cake is flat instead of domed. In order for the smooth, flat bottom of the second layer to serve as the cake’s top, turn the cake cut side down.
  • When you are adding the second layer, use a paper towel to wipe away any filling that has squeezed out.
  • 6 Apply a crumb coat to the top of the cake. If you want a professional-looking cake, you’ll need to apply two layers of icing, beginning with a ″crumb coat″ that will act as a base to capture all of the crumbs, ensuring that the second layer is clean and free of crumbs. Butter knife is used to frost the cake, which can be done with the icing recipe listed above or your own creation. Unless you specifically request it, the crumb coat does not need to be flavored or colored. Plain white frosting can be used on the cake
  • be sure to cover the entire cake, including the sides. Precautions should be taken to avoid getting too much filling mixed with the frosting
  • It’s fine if the crumb coat isn’t perfectly smooth – the goal is just to cover the entire cake and trap in the crumbs.
  • Allow for half an hour of drying time after applying the crumb coat before proceeding.
  • 7 Ice the cake with a final layer of icing to complete the design. Using the icing recipe from above or your own creation, ice the cake a final time to create a beautiful coating of frosting. If desired, flavor and color the batch of frosting that will be used for the final layer of the cake.
  • Decorate the cake with sliced fruit, flowers, or other toppings, and then leave it aside for a few minutes before serving.
  1. 8Finished. Advertisement
  • Question Add a new question Question Is it necessary to chill the cake before icing it? ‘Matthew Rice’ is a pen name for Mathew Rice. Professional Baker with a Dessert Influencer background Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville. His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others. Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016. In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode. Answer from a Professional Baker and Dessert Influencer Expert If you like, you can even freeze the cake just after it comes out of the oven! When the cake thaws, it will become more moist, which will make frosting it much simpler. In addition, there aren’t nearly as many of those bothersome crumbs to deal with as there were before!
  • Concerning the Question What is the best way to write ″Happy Birthday″ on a birthday cake? If you wish to write with icing, you’ll need a piping bag to do so. You fill the piping bag halfway with icing, hold on to the top, and squeeze the icing out of a small hole at the bottom of the bag with your other hand, writing with the tip. What can I do to ensure that my icing has a very smooth surface? It is possible to get an icing smoother from your local craft store.
  • Question How can I make my frosting harden? It’s like a slim spatula with a flat blade that’s made to smooth surfaces like cakes. Refrigerate the cake once it has been frosted. After a few hours, the frosting will begin to thicken and become more solid. Keep in mind that the frosting will never get completely solid. What should I do if the custard causes my cake layers to become slick as they bake? Place the cake in the refrigerator overnight to allow the custard layers to firm up a little. If you are still having difficulties, you can put the cake in the freezer overnight and cover it with plastic wrap to prevent ice from forming on the cake – but this is not recommended.
  • Question What is the proper way to apply rolled frosting to a cake? Make the icing a little larger in diameter than the area you wish to cover with it. Place it over the cake slowly and carefully, cutting away the edges with a sharp knife. What is the best way to build a piping bag?
  • Question What is the best way to create butter icing? Mix together 90g soft butter, 160 grams confectioners’ powdered sugar, and 1 tablespoon water in a stand mixer, adding the sugar and water gradually to the butter.
  • Question What is the best way to bake a cake without using an oven? Community of Lena Mao Answer A cake cannot be baked in the absence of an oven.
  • Question Is it feasible to manufacture icing that does not contain butter? To make it thicker, you may add powdered sugar and water, which should be refrigerated for about half an hour before serving.
  • Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. In addition to confectioner’s sugar, other names for it include powdered sugar, icing sugar, and 10X sugar.
  • You may put the cake in the microwave for 10 seconds on maximum power if you’ve been a little sluggish and the icing is starting to solidify before you’ve finished putting it on the top of it. This should help to clear it up and restore its runny consistency.
  • If you make a mistake and pour in more than a couple of teaspoons of water, start over since you need around 3-4 heaping teaspoons of icing sugar for every teaspoon of hot water you use. It takes the full bag of icing sugar to make one cup of water.
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Things You’ll Need

  • Ingredients: confectioners’ sugar
  • boiled water
  • a mixing bowl
  • a teaspoon
  • a cake
  • food coloring and flavoring
  • a filling

About This Article

Summary of the ArticleXTo frost a cake, start by making your icing by putting confectioner’s sugar and boiling water in a mixing bowl and stirring until it reaches the consistency you wish.Vanilla extract can be used to flavor it, and a few drops of food coloring can be added if desired.A tablespoon of frosting should be used to cover and smooth out the top and edges of a cake before serving.Dip your knife in warm water, brush off any excess water, and run it over the icing surface to create a smoother coating.Allow 30 minutes for your iced cake to set before cutting and serving it up!More information from our Professional Baker co-author, including how to utilize frosting between layers of cake, may be found further down in the article.

Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 817,659 times.

How to Frost a Cake

Article to be downloaded article to be downloaded When you think of icing your own cake, you may wince and hurry to the local bakery to get some help. Getting that flawlessly smooth frosting coat on your favorite cake, on the other hand, is simple! To achieve a properly frosted cake, use one of these three ways, and then show off your lovely baked products to all of your friends and family.

  1. 1 Allow your cake to cool completely. The most common error people make while frosting a cake is to use hot cake and cold icing at the same time. If your cake is even somewhat warm, the frosting will begin to melt, causing it to spill over the sides and soak into the top layer, resulting in a soggy top layer and bottom layer. Furthermore, if you use cold frosting, it will not be smooth enough to spread and will result in a large amount of crumbs being sucked up. Always make sure that your cake and icing are both at room temperature before cutting into them. The waiting period may be many hours long, but it is required to get a perfectly smooth coating of icing.
  2. If you are going to leave your cake to cool on the counter, lay a slice of standard sandwich bread on top of the cake to prevent it from becoming soggy. This will help to keep it wet and prevent it from becoming stale.
  • 2 Make the cake as flat as possible. When you cooked your cake, it’s probable that the center raised to form a little dome on top of it. While this is absolutely natural, it will hinder your cake from having a fully smooth layer of frosting since the dome will ultimately cause the frosting to slide towards the sides of your cake. Preventing this from happening is as simple as cutting a small layer horizontally off the top of the cake, with a serrated edge knife (cake knife is preferable), so that the top and bottom of the cake run parallel to each other. If at all feasible, remove the top layer of the cake from the pan while the cake is still warm from the oven. This will assist you in obtaining a more flat surface.
  • If you’re constructing a tiered cake, remove the top layer from each of the layers of cake you’ll be using to make the cake.
  • Promotional material
  • 3 Prepare the cake for serving. Following cooling and cutting, prepare your cake for icing by laying it on a circular piece of cardboard or cake bottom to prevent it from falling over. Strips of wax paper about 2″ thick should be placed around the borders of the cake and around the bottom. When you are through icing the cake, the wax paper will be removed, revealing a smooth bottom beneath the frosting layer. It is simplest to frost your cake while it is sitting on a rotating cake stand, which can be found at most kitchen, craft, and culinary supply stores. Prepare your cake frosting equipment, which should include an offset spatula and a bench scraper, in order to smooth the icing on the cake. To apply the initial layer of frosting, do not use a knife or rubber spatula, as these may be convenient, but will not result in the perfect frosting you seek. If you prefer, you may use a piping bag with a smooth frosting attachment to apply the frosting. You may also use different piping tips to decorate your cake after it has been baked
  • however, this is optional.
  • 4 Finally, apply the crumb coat. This rough coating of frosting is utilized to lock in the crumbs so that your frosting may be smoothed easily once it has been baked. Spread a thick layer of your room temperature frosting over the top and edges of the cake with an offset spatula to create the crumb coat. Rather of moving the spatula back and forth, keep it moving in the same direction as the frosting to ensure that any stray crumbs are tucked under the icing rather than being brought to the top.
  • Never let your spatula come into contact with the cake, as this will reduce the likelihood of crumbs becoming adhered to it and appearing on the top of your frosting.
  • Before applying additional layers of icing, place the crumb-coated cake in the refrigerator for at least thirty minutes.

ADVICE FROM AN EXPERT Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville.His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others.Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016.In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode.’Matthew Rice’ is a pen name for Mathew Rice.Professional Baker with a Dessert Influencer background In addition, pastry chef Mathew Rice says: ″In order to create a crumb coat, you just spread a super, incredibly thin coating of icing over the whole surface of the cake, and then refrigerate it.

This has the effect of enclosing all of the crumbs in that section of the icing.So when you go back to frost it, all of the crumbs will have been trapped in that layer, and they will not show up in your final application of icing sugar.″ Advertisement

  1. 1Put a dab of frosting on top of the cake. It may be beneficial to briefly reheat the icing before spreading it, or to add a spoonful of corn syrup and thoroughly mix it before spreading it. Using an offset spatula, put a large dollop to the top center of the cake. 2Spread the icing evenly over the cake. Spread the frosting outwards from the middle of the cake using your spatula. To make this simpler, you may turn the cake dish around. Don’t be concerned about getting the frosting absolutely smooth just yet
  2. instead, focus on making sure that the crumb coat is fully coated.
  3. 3Frost the sides. To make the frosting, place a little amount in the center of one of the sides and spread it outwards in a single direction. As you spread the frosting, make sure to keep your spatula parallel to the sides of the cake and to add extra icing if required.
  4. 4Smooth the frosting. Return your spatula to the top of the cake and move it carefully back and forth over the surface to smooth it out any wrinkles or imperfections. Then repeat the process on the sides, wiping away any extra icing as required. When you are certain that your cake is absolutely smooth, remove the wax paper strips from the bottom and enjoy your beautifully smooth cake! Advertisement
  1. 1Make a bottom out of cardboard. The bottom of your cake pan may be used to measure the size of your cake, and a piece of cardboard of the same size can be cut to fit. Attach this with a single piece of tape to your spinning cake plate. 2Add wax paper to the top of the cake plate. Remove the cardboard and cake plate from the oven and cover with a big piece of waxed or baking paper. It should completely cover the plate, with perhaps a few inches of excess hanging over the sides. 3. Tape these to the bottom of the cake plate so that the paper doesn’t move around while you’re icing. To begin, use your offset spatula to apply a thick layer of frosting straight onto the wax paper that is 1 to 2 inches thick. Make sure to completely cover the area of the wax paper under which the cardboard cutout is put. 4Place your cake on top of the icing and smooth out the borders with a spatula if required. 5 Take the crumb-coated cake out of the fridge and flip it over into the icing to finish off the frosting. 5. Frost the sides of the cake after placing it slowly over the frosting, centering it so that the entire cake is placed on it. Then, using an offset spatula, spread a substantial amount of frosting along the sides of the cake. Because you will be wiping the excess off with your bench scraper once it has been coated, use more than you think you will need. 6Smooth the sides with your bench scraper. Take your bench scraper and place it against the sides of the cake while slowly spinning the cake plate. As excess icing accumulates on the scraper, wipe it off with a damp cloth and soak it in warm water. Remove any surplus that may have accumulated on the wax paper at the bottom of the container.
  2. 7 Refrigerate or freeze your cake once it has been baked. Place the entire cake dish in your refrigerator or freezer, without moving or modifying the cake in any way, and allow the frosting to harden. This might take anything from a half hour to many hours, depending on the temperature.
  3. 8 Finish the icing on your cake. Remove the cake from the refrigerator when the icing is stiff to the touch. Using your fingers, lift the cake off the cake plate by untaping the wax paper from the sides. Remove the cardboard cutout from the bottom of the cake and flip it over onto a cake plate to finish. Afterwards, carefully peel up the wax paper to reveal a flawlessly smooth surface below. If your frosting starts to rip away from the wax paper, it hasn’t been allowed to cool completely. Set aside for at least another thirty minutes the cake covered with wax paper/frosting in the refrigerator.
  4. You may use your offset spatula to fill in any holes in the frosting caused by air bubbles by spreading a little amount of hot frosting on top of the holes and smoothing it out afterward.
  1. 1 Begin by applying your first coat of icing. Using an offset spatula, carefully remove your cake from the fridge while still covered in the crumb coating. Add a dollop of room-temperature frosting to the top center of the cake. Additionally, you may use your smooth cake piping tip to add another layer of icing to the cake if you so choose. Frost the top of the cake, starting in the middle and working your way out. Once you’ve finished icing the cake’s top, add a layer to the sides as well
  2. don’t be concerned if the initial layer isn’t completely smooth. Attempt to maintain it as level and smooth as possible, smoothing away any ridges that may appear
  • 2Allow the frosting to dry completely. For 15-20 minutes, let the cake uncovered on the counter until the icing is dry to the touch. You can allow it to set for an extended period of time if necessary.
  • 3 Make the tops smooth. Place a paper towel or a sheet of wax paper on top of your cake to protect it from the elements. Smooth the frosting with your fingers, keeping the paper between your fingers and the icing. Reposition the parchment paper to the sides of the cake and continue the process to smooth the edges as well. Use wax paper to make a cake that is absolutely smooth. To allow a minor pattern to show through, use a paper towel with the ridge side down
  • only place the paper and smooth it with your fingertips one time, then discard it. Lifting and replacing the paper on the same area of cake will reveal the wet underlayer and smear the icing
  • lifting and replacing the paper on a different section of cake will expose the dry underlayer and smear the frosting
  1. 1 Begin by creating a feathery design. Pipe stripes on the top of your cake in even rows using an icing color that contrasts with the cake. Make uniform lines perpendicular to the ones you just piped with a long toothpick, and then discard the toothpick. Every other line should be drawn in the opposite way. A gorgeous marbled or feathery effect will be created on the top of your cake as a result of this technique.
  2. 2 Make designs by piping them on. To decorate the top of your cake, use a standard cake piping bag with a variety of tips to create beautiful designs. Using a piping bag, you may create a repeated pattern, text, or little designs on your cake. For those who don’t have access to a piping bag, an ordinary ziplock bag with the tip cut off can be used instead. Decorating a camo cake, for example, may be accomplished by piped blobs of buttercream in various shades of green, brown, and black over a foundation layer of white icing.
  1. 3Use fondant in a variety of colors. Invest in or manufacture your own colorful fondant, which is a sugary dough-like icing that can be moulded and spread for a smooth application. Using fondant, cover the entire cake or use it to construct miniature figures and details to be placed on top of the cake
  2. 4finish by decorating the cake with fresh flowers. After you have completely frosted your cake, decorate it with fresh flowers to give it a vibrant aspect. The addition of fresh flowers to your cake gives the illusion of a lot of effort, but they are an amazingly simple touch to your cake.
  3. 5Make a border with ribbon. Alternatively, you may use genuine ribbons to give the border a satiny appearance, or you can make ribbon strips out of fondant to add to the border. Ribbons are very effective when used to decorate a cake that has numerous levels, such as a wedding cake. Advertisement
  • Question Add a new question Question What is the best way to frost sticky cupcakes? Make designs on the cupcakes with a piping bag and piping tip by piping them on.
  • Concerning the Question What is the best way to ice a Bundt cake? Bundt cakes are often not iced or decorated. Instead, use a glaze that is poured over the top.
  • Question I refrigerated my frosting, and it has now become stiff and won’t spread over the cake. What can I do to help? Before frosting the cake, you may just microwave the icing for a few seconds or let it to get to room temperature.
  • Question When I crumb coat my cake, pieces and crumbs end up in the frosting, which is not ideal. What can I do to put a stop to this? That’s the desired reaction to a crumb coat, after all. Simply apply a tiny bit of icing during the crumb coat and then freeze it to trap the crumbs
  • this way, the frosting on the exterior will not combine with the crumbs and result in crumbs. Is it okay to use butter in a cream frosting recipe? Yes, you can, but be sure to soften the material first.
  • Question What can I use to frost the cake in place of a spatula, if at all? Can I use a long butter knife to cut the butter? Answer: A butter knife would be just as effective as a pastry blender, provided that the frosting is applied with care. What is a Bundt cake, and how do you make one? A Bundt cake is a form of cake that is baked in a special pan that has the appearance of a large elegant doughnut. Question Can I turn the cake over and ice it? It is possible
  • nevertheless, it is not the most technically accurate method of icing a cake. What is the best way to pipe rosettes on the edge of my cake? Put the buttercream in a piping bag fitted with a closed star tip and pipe it onto your cake. Begin by applying pressure to the top of the bag and piping in the centre, working your way around the sides, then gently releasing pressure and finishing it off. If none of this makes sense to you, you can discover lessons on YouTube that may be of assistance.
  • Question When I’m frosting a cake, how can I cut holes for the royal icing? One simple method is to use a piping bag tip to remove some cake from the surface of the cake before filling the area with royal icing.
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  • To level the surface of your cake if it has bubbles or bumps, simply scrape them off with a knife and smooth the surface. Any ″marks″ will be covered by the icing.
  • If you are putting wax paper below the cake, make sure you just cover the edges of the cake and have the ability to quickly remove the paper out of the cake when finished. You don’t want to be the one who snags the cake.
  • It is always preferable to have too much icing than than too little.
  • It is possible to have cake crumbs mixed into the frosting if there is not enough icing.


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Summary of the ArticleX Always allow for complete cooling before applying frosting to a cake; else the icing will become liquid.If required, slice off the tops of the cake layers so that they are entirely flat, and then coat the cake with a crumb coat, which is a thin coating of frosting that will seal in the crumbs and allow the frosting to be smoother once it has been coated.Refrigerate the crumb-coat for at least 30 minutes before removing the cake from the refrigerator and piping a generous dollop of frosting into the middle.Spread the frosting out with an offset spatula, then coat the sides of the cake and smooth out the icing with your spatula to finish.Continue reading the post to find out more from our Professional Baker co-author, including how to decorate your icing and pipe it!Did you find this overview to be helpful?

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How do you put canned frosting on a cake without tearing.

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The question was posed by josie (30931) on December 22nd, 2017.It’s the birthday of my son.The boiling point of water is not even known by my ex-wife, who is also his mother, much less has the technical ability to actually boil the water.So I bake him a birthday cake for his special day.For the cake, I use a box mix, and for the icing, I use one of those jars from the grocery store.I’m sure I could obtain a better outcome if I started from the beginning, but I don’t have the luxury of time to do so.

In other words, is there some secret to frosting the cake that will allow it to go on smooth and not roll up and tear the cake apart?Assign a label to.

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14 Answers

Place the cake in the refrigerator for approximately 30 minutes.After that, apply the icing.The cake will not be harmed in any way.For a few minutes, I believe you may soften the frosting from the can by placing it in a pan of hot water for a few of minutes.As a result, its consistency should be more manageable when applied to the moist cake.Alternatively, you could do both.

That will be of assistance.You may also thin the consistency of the canned frosting and make it more spreadable by adding a little amount of water, milk, or cream to the container.Everything on this page is excellent.Thanks.Make the frosting a little warmer.

A special greeting to your kid on his birthday!Both @johnpowell and @CWOTUS have excellent suggestions.and before distributing, heat the metal knife/spatula in boiling water until it is hot.Exactly, all that is required is to reheat the icing.Place it in a bowl of warm water for a few minutes before proceeding with the cake.

This is a professional setting.Place the cake in the freezer for 30 minutes.The cake will dry out in the fridge, but it will stay fresh in the freezer.

  1. It is recommended to soak the spreader in warm water.
  2. To keep the cake from sliding about on the plate or whatever you’re using to serve it, dab a small amount of frosting on it before you begin to work on it.
  3. It also helps to ice the top of the cake first.
  4. The extra will glop over the sides, which is where you’ll need it the most next time.

Grab it before it falls down the cliff!You should avoid touching the cake while you are writing on it.You want to keep your tip just above the cake and let it fall into place naturally.You won’t have to worry about plow furrows in your surface.It is beneficial to practice on a plate initially.

After compiling all of this useful information, digesting it, and frosting the dessert.This is a fantastic outcome.Thank you to everyone.″It was digested,″ he says.Please provide photographs.

  1. @josie In order to firm up the cake, I believe it should be placed in the freezer for a few minutes.
  2. Then heat up the frosting until it is the consistency you desire and it will frost beautifully.

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How to Frost a Cake

This page was last modified on January 26, 2017.A little time, effort, and patience are required to learn how to frost a cake.Here are some exclusive tips from the professionals.Frosting, sometimes known as ″the frosting on the cake,″ may make or ruin a dish that is otherwise delicious.If the frosting slips or peels off the cake, even a perfectly cooked cake might become a fiasco.Consider practicing these techniques with a packaged cake before demonstrating your abilities to your friends and family.

Just Right Frosting

A nice frosting is neither too thin nor too thick in consistency.It’s just what I wanted.If the batter is too thin, it will run off the cake.If the frosting is too thick, it will pull the cake, ripping it and leaving crumbs on the surface of the cake.Stir in some milk if your frosting is becoming too thick to make it more spreadable.To thicken frosting, gradually add a teaspoon of powdered sugar at a time until the desired consistency is reached.

Maintain the room temperature of the icing.When it is cold, it has the potential to pull and tear the cake.

The Little Plastic Knife

When frosting a cake, a plastic butter knife with no jagged edges is the most effective spreader to use. A little, simple tool that distributes the frosting smoothly and evenly, and you probably already have one in your kitchen.

Prep the Cake

After the cake has been allowed to cool fully, cut away any extra cake with a sharp kitchen knife and brush away any crumbs from the top of the cake with a pastry brush.Four strips of wax paper wrapped around the borders of a cake stand can be used to add elegance to a particular event or just because you want to be extra fancy.Then, using a large glass cake plate, in the center of the cake, set it on top of the pan of cake.

Frosting a Two Layer Cake

Place the rounded side of the heavier round cake first, followed by the lighter round cake.To finish it off, spread about 1/2 cup of frosting on the flat side of the cake.Don’t go overboard with the frosting in this part, or the cake will slip.Place the second layer on top of the first, with the rounded side facing up.If you want a cake with a flatter top, you may carefully trim the rounded edge of the cake to make it more flat on top.After that, apply a thin layer of frosting to the side of the cake where the corners come together.

Then ice the top of the cake.Allow 15 minutes for the frosting to set before applying the second coat, which is the swirl.

Frosting a One Layer Cake

When icing a one-layer cake, start with the rounded side down and work your way up to the flat side. Continue with the rest of the steps as you did for the two-layer cake.

Swirling the Frosting

Make swirling movements with your plastic knife to achieve a swirled effect on the surface.This is accomplished by the use of big strokes from left to right in a S pattern.Bring the S all the way to the edge of the cake.Start with the sides and work your way up to the top once more.If you want your frosting to have a feathery appearance, use the tip of the plastic knife to gently draw the frosting upward into little peaks.

A Little Somethin’-Somethin’

As soon as you have finished frosting the cake, carefully peel away the wax paper from the sides.As a result, there will be no icing on the window glass.You now have the opportunity to add something of your own.Chopped nuts, fresh berries, or coconut flakes will give a touch of refinement to the cake’s top, while sprinkles, edible glitter, or crushed candy will inject a little whimsy into the proceedings.

How to Ice a Layer Cake Without a Crumb in Sight

When it comes to baking the perfect layer cake, presentation is (almost) everything.Here’s how to make the perfect layer cake.After a long day of baking and icing, you’ve earned your reward with a scrumptious buttercream frosting that tastes as good as it looks!But now it’s time to put some ice in that thing.Claire Saffitz, senior associate food editor at Bon Appétit, is the ideal baker, and she answers all of your questions and more: If you don’t already have a little offset spatula, the first thing you should do is go out to the shop as quickly as possible to get one.Before you place your first cake layer on the cake stand, dab a few of areas of frosting on the cake stand to help hold everything in place.

Four strips of parchment paper tucked below the borders of the cake will create a pristine-looking cake stand.It’s important to remember that Claire is a lefty, so if you’re a righty, you should spread the frosting with your right hand while rotating the cake stand with your left!Repeating this action will guarantee that the cake is uniformly frosted.An skillfully frosted cake requires the ″crumb coat,″ which is a thin, uniform coating of icing that covers the whole surface of the cake.This stage is acceptable because you will be adding extra frosting later on to cover the entire cake.

In addition, even though it may seem impossible, it is critical to refrigerate the cake after the ″crumb coat″ to ensure that the butter in the buttercream has hardened, which will make icing the entire cake and decorating the cake much simpler.When you’re ready to apply the second and final coat of icing, use the offset spatula to allow the icing to flow over the sides of the cake and make creative swirls all over the cake, making sure there aren’t any crumbs visible.Good luck with your swooshing!

how to ice a cake smoothly

Thicken half a cup of frosting with a little milk or water to make it extremely simple to spread. Spread a thin layer of it on the tops and sides of the cake using an offset spatula, and then refrigerate until firm, about 15 minutes. If there are still crumbs visible through the icing, repeat the process.

How do you ice a cake without tearing it?

How do you ice a cake like a pro?

How do you fix a bad icing job?

What can I use instead of a cake scraper?

The vanilla bakery-style cake has the following ingredients: If you don’t have an icing spatula, you may smooth your buttercream using the back of a big knife’s straight edge and then wipe the bottom of the cake plate with a paper towel to clean it up. What exactly is it? Next, place your icing in a freezer bag and freeze it until firm.

Why does my cake fall apart when frosting?

The use of a cake rack to cool cake layers allows air to flow and avoids the layers from becoming ″wet″ on the bottom of the cake pan. Exiting the oven with a warm or hot cake out of the pan too fast might cause it to crack and break apart. Cake layers that are allowed to cool in the pan for an excessive amount of time may cling unless the pan is coated with parchment paper.

See also:  How To Flip A Cake Out Of A Pan?

Why does my frosting not stick to the cake?

Before icing the cake, place it in the freezer for 15 to 30 minutes to allow the frosting to set. This aids in the tightening of the crumb of your cake. Don’t put frosting over a warm cake since it will weaken the buttercream and cause it to move around.

How do you frost a cake without getting crumbs in the frosting?

When should I frost my cake?

Our guideline for how long to let a cake cool fully before frosting it is to allow it to chill for at least 2-3 hours. After that, apply a crumb coat to the cake and place it in the refrigerator for up to 30 minutes. Once it is completed, you will have complete freedom to ice to your heart’s desire.

How thick should frosting be on a cake?

Consistency of the Frosting: Stiff The frosting should be able to retain a 3/4-inch peak when piped. However, if it does not, continue to add 1 tablespoon at a time of powdered sugar to the frosting until it becomes a firm consistency.

Why is my buttercream not smooth?

You may experiment with different amounts of powdered sugar (1/4 cup at a time) and/or chilling it in the fridge in 5-minute intervals if it’s too thin and doesn’t create a small peak at all. Make careful to evaluate the frosting with your spatula after each adjustment before making any more modifications.

How do you thicken frosting without powdered sugar?

Use tapioca starch, cornstarch, or arrowroot starch to thicken your sauce. Using dry starches such as these to absorb liquid is an excellent technique to thicken frosting without affecting the flavor of your finished product. To make your icing thicker, add approximately 1 tablespoon (15 mL) of starch.

How do you straighten a leaning cake?

Preventing the appearance of a Leaning Tower of Layer Cake by chilling your cake in the refrigerator before adding another layer can help to avoid this. As soon as it has set, you may gently press it back into place. The rest of it, English advises, ″do not stress too much—even crooked cake is still wonderful!″

How do you frost a cake with a spoon?

Gently push down on the surface of the frosting with the handle side of the spoon while holding the cupped half of the spoon. Drag the frosting in a straight line from one side to the other using the handle side. To achieve a great layered look, repeat the process, shingling each line on top of the previous one to get the desired effect.

How do you frost a cake with a knife?

How do you ice a cake with a spatula?

Is it easier to frost a cold cake?

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.

What causes a cake to be rubbery?

The overmixing of wheat causes the gluten in a cake to become activated, which results in a rubbery cake. The lack of sufficient creaming of sugar and eggs, in addition to the presence of gluten, will result in a tight texture since there isn’t enough air trapped in the mix to give it a lift.

Should you freeze cake layers before frosting?

One piece of advice for success. Don’t Freeze a Cake with Decorations: Assemble and decorate the cake as close to the time of serving as possible for the finest flavor and texture. As a result, I recommend simply freezing the cake or cake layers themselves. You may make the frosting ahead of time and store it in the refrigerator for up to 1 day, but fresh frosting is always the best…

What do you put on cake before icing?

Make a thin and smooth sauce by melting 1/2 cup jelly, jam, or preserves with 1 tablespoon water until thin and smooth. Strain the hot mixture into a small bowl and use a pastry brush to apply a thin coating over the cake’s surface to seal it. Allow the to sit for 5 to 10 minutes to harden before applying the final icing to finish it off.

Do you refrigerate a cake after icing it?

But first and foremost, do I need to refrigerate the cake? The vast majority of the time, the response is ″no.″ In most cases, baked goods can be stored at room temperature for many days without losing their freshness or flavor…. In the case of frosted cakes, let the cake exposed for 15 minutes to allow the frosting to solidify before wrapping it in plastic.

How do you ice a cake?

Why your icing is full of crumbs?

Make certain that your frosting has the proper consistency! It goes without saying that you don’t want it to be too loose because it might cause the cake to slip off the cake and/or the layers to shift about. However, frosting that is overly thick might cause a cake to crumble and a slew of unneeded crumbs to be produced. 3.

Should I cover a cake while cooling?

You don’t want to make the cake soggy, but you want to make sure that you cover the whole surface of the cake. As soon as possible after that, wrap the cakes securely in plastic wrap and place them somewhere to cool. The use of this method will not save your cakes from being destined to dryness if you are using a faulty recipe or have overbaked them.

What can I add to frosting to make it fluffier?

You may include a stabilizer in the whipped cream to avoid the frosting from becoming too stiff. What exactly is it? In this case, gelatin works perfectly and does not impart any flavor, so your whipped cream will not taste different. The addition of gelatin to the frosting will aid in keeping it frothy and aerated, which is exactly what you want!

What is the right consistency for frosting?

The frosting should produce a delicate peak at the end of the cake with a slight curl at the bottom. It’s firm enough to retain that curl in place, yet soft enough to allow for the creation of a little curl. That little curl serves as an excellent visual indication to indicate that your frosting has reached the proper consistency.

How do you know if icing is thick enough?

Why does my buttercream have so many air bubbles?

A buildup of air bubbles occurs when a large amount of air is beaten into the buttercream. That is all there is to it.

How do I smooth buttercream without bubbles?

Another suggestion for smoothing out your cake with your cake smoother is to first heat the smoother by submerging it in warm water or using a blow torch on it for a short period of time before smoothing out your cake. The heat will slightly melt the buttercream, removing any lines or air bubbles that may have formed.

How do you stop gritty buttercream?

What is the best way to cure grainy buttercream?

  1. The most often recommended method is to increase the amount of liquid in your buttercream, which will aid in the melting of the sugar. …
  2. Another tried-and-true way is to let the buttercream sit for a few hours or overnight before using it. …
  3. You can also incorporate melted and cooled chocolate (either white or dark chocolate) into the buttercream.

How do you fix bitter frosting?

What is the best way to repair bitter red frosting? By increasing the amount of extracts already in your red frosting, you can aid to minimize the bitterness of the frosting. You may try adding a dash of vanilla or almond extract if you aren’t currently using any extracts. The sweetness of these will assist to balance out any harshness from the color.

How to Smooth Frosting on a Cake I CHELSWEETS

7 Secrets For Smooth Frosting On Cakes

Masterclass: How to Decorate a Layer Cake with Smooth Buttercream Icing | Cupcake Jemma

How To Frost A Cake Smoothly With Icing | Good Housekeeping

How to frost a cake for a complete novice demonstrate how to properly frost a cake without damaging it How to make buttercream frosting appear like fondant by smoothing it out how to crumb coat a cake with icing cake smoother, how to frost it with icing sugar, and more how to frost a cake with buttercream without making a mess What is the best way to ice a layer cake?More entries in the FAQ category may be found here.

How do you decorate a cake with royal icing for beginners?

How do you make royal icing smooth?

Start with stiff icing and gradually add a couple of teaspoons of water at a time until you get a flood-like consistency. Take a spoonful of icing and drop it back into the bowl to see how it turns out. Allow approximately 15-20 seconds for the icing to smooth itself out on its own. This technique is referred to as 15 or 20 second count royal icing.

How long does royal icing last on a cake?

When not in use, keep royal icing securely wrapped at room temperature (cling wrap works well here; just make sure it touches the surface of your baking dish). Once it has been applied and dried, royal icing will retain its integrity for up to one month, keeping all of your lovely decorations and embellishments.

How do you keep ready to roll icing from sticking?

Make a little dusting of icing sugar on your work area and rolling pin so that the ready to roll frosting does not adhere to them. Don’t sprinkle icing sugar on top of the frosting to make it seem pretty! Keep the icing moving and rotating between rolls, taking care not to allow it to adhere to the table surface.

Can royal icing be used to decorate cakes?

Royal icing is typically used to design wedding and Christmas cakes, and it is excellent for fine detail work since it is easy to pipe and sets with a durable finish. It is also available in a variety of colors.

How thick should royal icing be for piping?

Royal icing with a consistency similar to flooding Flood-consistency Royal icing is a thinner, runnier icing that is used to fill in (or ″flood″) an area on a biscuit that has been delineated with piping or 15-second consistency icing.

What is the difference between royal icing and regular icing?

Royal icing is a type of frosting that is produced with confectioners’ sugar, egg whites, and flavorings, and it may be used to adorn cookies and cakes in a number of different ways. The most noticeable difference between, for example, buttercream frosting and royal icing is texture: buttercream is creamy and soft, whereas royal icing hardens to a candy-like consistency.

How long should you mix royal icing?

On high speed, using a hand mixer or a stand mixer with a whisk attachment, combine the icing ingredients and beat them for 1.5 – 2 minutes.When you remove the whisk away from the icing, the icing should begin to dribble down and level out within 5-10 seconds of removing the whisk away.If the mixture is too thick, add additional water, 1 Tablespoon at a time, until the desired consistency is reached.

What is the right consistency for royal icing?

Flooding icing should have a consistency similar to that of honey. You want the flooding icing to be a bit runny, but thick enough to keep its shape when it is baked. The 10-20 second guideline is what I use to produce this exact runny-but-not-too-runny consistency every time.

Why is my royal icing not hardening?

What happened to my Royal Icing that didn’t set? A similar situation might occur if you use Royal icing to flood an outlined form for a pattern on a cake or a cookie, for example. There is nothing you can do if it doesn’t dry within 24 hours except scrape it off and start over.

How do you frost a cake with royal icing without marzipan?

It is more probable that royal icing would absorb color from the cake than fondant, so if you do not want marzipan, go for a thicker layer of icing to guarantee that any discolouration does not appear. Also, avoid frosting the cake too long ahead of time. If you choose, you may substitute a layer of fondant icing for the marzipan layer.

Is it easier to ice a round or square cake?

Because a round cake is the most straightforward form to cover with icing, it is recommended that you begin by practicing on a round cake. Other forms, such as the square or the hexagon, might be a little more difficult to create.

Why is lemon juice in royal icing?

The lemon juice lightens the color of the royal icing. A light, fluffy, and somewhat stiff royal icing should be used for this recipe. If the icing is too dry, you may need to modify the consistency by adding additional egg whites, or if it is too wet, you may need to add more powdered sugar.

Does royal icing dry hard?

After drying, it hardens to a consistency that is comparable to that of candy, such as button candy or a smarty.It should be firm enough so that it does not smear, but not so hard that it is impossible to bite it smoothly.It’s ideal for decorating cookies using a piping bag.Set it out to dry for a few hours or overnight after piping out your picture, flower, or whatever you want it to be.

Will royal icing harden faster in the fridge?

Will royal icing harden if it is kept in the refrigerator? It is not recommended that you store it in the fridge after you have used it for a project and need it to dry since the cold, wet air will prevent it from setting and will cause your baked products to become soft. Allow the icing to dry at room temperature before using.

Does royal icing need to be refrigerated?

Once again, it is preferable to keep royal icing refrigerated. If you are using royal icing to decorate your cake, it will endure for a long time once it has dried. It is preferable, however, to keep them in a cool, dry environment. In addition, make sure to store them in an airtight container in the refrigerator after preparing them.

What do you put on cake before icing?

Simple syrup should be brushed onto your cake layers before you fill and decorate them as you normally would.

Can you do a drip cake with royal icing?

Royal icing is the ideal drippy icing to put on a fondant-covered cake because of its consistency. It has the proper consistency and hardens when baked.

Can you put royal icing on a sponge cake?

Sponge cake has a light cake texture, whereas royal icing has a thick and rich texture. Both of these terms are not commonly met combined. That is not a reason to avoid using it, but you should be aware that the weight of the royal icing may cause a fragile sponge to break apart. In my opinion, sponge cake is at its best when it isn’t frosted.

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