Prepare your cake by stacking your layers and filling with jam and buttercream icing,then place on a cake turntable.
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.
How do you keep icing from sticking to the cake?
-Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth. This layer doesn’t need to be too thick, just enough to seal in all the crumbs.
How do you Frost a cake with frosting?
Add a generous cup of frosting on top of the cake and spread a very thin layer across the top, pushing as much of the frosting as you can to the edges. Be sure to push the spatula through the icing. For the best results, always push the icing from the middle outwards, then lift the spatula and begin again in the middle, going out in each direction.
How to make a professional iced cake look professional?
To ensure you get that smooth, professional look, try a cake turntable which will help you achieve an even icing coverage on your birthday or celebration cake. For a truly professional finish on an iced cake, you’ll need a cake scraper. It’s good for slicking buttercream and smoothing royal icing (and for scraping dried scraps off the worktops).
Should you Refrigerate cake before frosting?
Before You Start
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.
What is the easiest way to frost a cake?
Start by using an offset spatula to frost the top of the cake, starting from the center. For exceptionally smooth frosting, dip the spatula into hot water, then dry it. The warm spatula will really help smooth the frosting out by melting any butter or shortening in your recipe.
How long should I wait to ice a cake?
Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
Is it better to freeze or refrigerate cake before frosting?
One of the tricks of having your cake appear as if a professional chef baked it is to freeze it before adding the icing. Along with keeping the moisture intact for fresh-baked cakes, freezing helps to rid the cake of crumbs and smooth the surface, allowing the frosting to be applied in a even and appealing manner.
How to perfectly ice a cake?
How to get smooth icing or frosting on a cake?
– Palette knives or kitchen knives – Use either 2 long palette knives or 2 kitchen knives (or one of each, as I do!). – Lift them at the same time then move the cake onto the rack/platter; – Push off with a 3rd knife – Once the cake is on the rack/platter, leave the shifting knives in place under the cake. – Voila! Tidy edges!
How to ice a cake with a spatula?
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.
- 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.
- 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 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
- 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 can be used to spread it evenly across a piece of bread in the same manner as 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.
- 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.
- 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
- 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.
- Remove the rounded top of the cake and toss it in the trash, or keep it for later consumption.
- 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.
- 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.
Things You’ll Need
- Ingredients: confectioners’ sugar
- boiled water
- a mixing bowl
- a teaspoon
- a cake
- food coloring and seasoning
- 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 817,321 times.
Frost a Layer Cake Like a Pro
- Although a crumb coat isn’t strictly required, it will provide the smoothest and most attractive results—plus, it will give you the opportunity to practice spreading the frosting.
- A crumb coat is a thin coating of frosting that will capture and trap any cake crumbs in it, allowing you to proceed with the final layer without having to worry about crumbs getting into the final layer.
- Crumb coat is applied in the same manner as frosting, and it is as simple as it sounds.
- Naturally, you can jump directly to frosting the cake, in which case you should make certain that the cake has had enough time to cool before icing it, as described above (fully cooled cakes allowed to sit are a lot less likely to ″crumb″ as you frost them).
- Add a substantial cup of frosting to the top of the cake and spread it in a very thin layer across the top, pressing as much frosting to the edges as you can.
- Make certain you press the spatula all the way through the frosting.
- Always start in the centre and work your way outwards, then raise the spatula and start all over again in the middle, working out in each direction.
- This will give you the greatest results.
- Don’t go backwards.
- Make sure to keep the spatula on the frosting and away from the unfrosted cake unless there is plenty of icing on the spatula; otherwise, you risk the spatula picking up pieces of cake.
The beginner’s guide to cake decorating like a professional
- Do you want to learn how to ice a cake like a pro?
- Look no further.
- Would you want to decorate your own invention for your next celebration?
- For novices, we’ve gathered the greatest cake decorating equipment available, including convenient cake turntables, piping nozzles, and smoothing spatulas, among other things.
- In order to get the best birthday cake decorating tips, get the materials listed below and then browse our show-stopping ideas for every occasion – anything from alcoholic gin cake and lovely flower-topped sponges to children’s birthday party ideas.
- All of the items have been selected and reviewed by our editorial team on an impartial basis.
- This page contains affiliate links, and we may get a small compensation if you make a purchase via one of these links.
- This is done at no additional cost to you, and it allows us to continue to provide high-quality material to our regular customers.
Here are your essential cake decorating tools
GETTING YOUR SPONGE READY FOR DECORATIVE USE
KitchenCraft cake cutting wire, £4.50, Amazon
With this easy tool, you can make smooth, even surfaces on which you can then design like a pro. It cuts sponges neatly, allowing you to build layers that are flawless. Check out our layer cake inspiration here. Make a purchase right away.
Mary Berry cake lifter, £13.99, Amazon
Using this excellent value lifter, you can quickly transport your cake from one surface to another, avoiding cake-dropping tragedies in the process. Make a purchase right away.
KitchenAid Artisan stand mixer for cake mixing, £499.00, KitchenAid
A free-standing mixer is vital for fuss-free baking — whether you’re looking for quick batters, smoother buttercreams, or meringue that stands out from the rest of the crowd. Furthermore, they don’t come much more attractive or dependable than a KitchenAid appliance (available in a variety of colours). Make a purchase right away.
Loose based cake tins, £11.49, Lakeland
Perfect sponges may be obtained by using these easily lifted, loose-bottom tins, which are available in a number of sizes and provide a consistent rise all throughout. Here’s our tried-and-true Victoria sponge recipe for you to try. Make a purchase right away. TOOLS FOR ICING AND PIPING FOR INDIVIDUALS (FOR A PROFESSIONAL FINISH)
Wilton Ultra cake turntable, £21.99, Lakeland
Try using a cake turntable to guarantee that your cake has a smooth, professional appearance. A cake turntable will assist you in achieving an even icing covering on your birthday or celebration cake. Make a purchase right away.
Stainless steel cake scraper, £5.05, Amazon
The use of a cake scraper can help you get a very professional finish on your frosted cake. Use it for slicking buttercream and smoothing royal icing, among other things (and for scraping dried scraps off the worktops). Here are some of our favorite buttercream recipes from the pros. Purchase it right away.
Professional piping set, £13.99, Lakeland
- Take your piping bag to the next level by including some multifunctional nozzles into the mix.
- Including star designs, basketweaves, smooth swirls, and more, this kit includes seven various types of frosting finishes to get you started.
- Make a show-stopping bake in no time at all with the help of these decorating tips and tricks.
- Attempt to make this carrot cake with a swirly top using your nozzles.
- Make a purchase right away.
Offset spatula/cranked palette knife, £5.49, Amazon
Every baker should have a palette knife in their arsenal – whether you’re smoothing the delicate borders of a large cake’s icing or making intricate swirls on cupcakes. Make a purchase right away. BEING ABLE TO DECORATE YOUR CAKE LIKE A PROFESSIONAL
PME paste colours for icing, £12, Amazon
- Using color pastes to get bright, brilliant colors in any type of icing (sugarpaste, buttercream, fondant, royal icing, you name it) without leaving a bad aftertaste is the secret to creating beautiful cakes.
- Coloured pastes that are more concentrated in color (allowing you to use fewer drops) and less liquid than typical food coloring (allowing your icing’s consistency to remain unaffected) are available in eight hues and can also be simply combined to create your own customised shades.
- Make a purchase right away.
White colour for icing, £5.34, Amazon
Because butter can give icing a tiny yellow tint, you should add a few drops of this whitener to your mix to get a perfectly white finish on wedding and celebration cakes, among other things. You may use it to make super-white frosting for our white chocolate cake, which you can find here. Make a purchase right away. SERVING YOUR CAKE IN THE MANNER OF A PROFESSIONAL
House Doctor rustic cake stand, £55.50, Trouva
You’ve finished baking the cake; now it’s time to show it off! And what better way to display a cake than on this contemporary porcelain cake stand. Make a purchase right away.
Looking for cake recipes to put your new cake decorating skills to use? Try our ideas below…
Jamaican ginger and caramel cake
Spiced rum cake
How to Perfectly Ice a Cake
Before you begin decorating a cake, make sure the frosting is spread evenly and smoothly across the cake. Here’s how to make a cake that’s perfectly straight and frosting that’s smooth and free of cake crumbs.
Step 1: Between the layers
Remove the tops of each cake layer to check that they are completely flat. Cover each layer with icing in a regular manner, then gently stack the layers, taking care to keep the cake straight throughout.
Step 2: Seal the cake
- An angled spatula is used to smooth the icing around the sides and on top of the cake to ensure that it is completely sealed.
- Check to see that the sides are straight and that all of the gaps are filled with icing before baking the cake.
- Following this stage, the cake has a ″naked″ appearance (hence the term naked cake).
- Placing it in the refrigerator will help the cream firm up and hold the crumbs in place better.
Step 3: Second layer
Apply an even layer of icing to the outside of the cake, using a pastry bag or an angled spatula, to thoroughly cover the surface.
Step 4: Smooth the icing
Make sure the edges and top of the cake are completely smooth by using an angled spatula. Keep it refrigerated until you’re ready to decorate it. Now that your cake has been expertly iced, you may proceed to create the most stunning dessert. Are you looking to make a cake that will amaze your guests? Here are some fantastic bespoke cake recipes to use for birthday celebrations of all ages.
Cake Decorating Ideas
In fact, if you’ve ever seen Sugar Rush or Zumbo’s Just Desserts on Netflix, chances are you’re one of the many people who went online to find up ‘how to design a cake for beginners’ after seeing creative bakers create sweet delicacies that look gorgeous and delicious.
Cake Decorating Tools
Not much is required to transform an ordinary cake into a spectacular work of art! It is not about the ingredients this time, but rather about how we can put it on the table as well as cake decorating equipment and techniques. In order to make something wonderful
Cake Icing Recipes
One of the most often asked questions is about how to decorate sweets and biscuits in a simple manner, without the use of sugar paste, which is one of the most frequently requested questions. When you search for ″how to create frosting for cake,″ you can get a variety of icing recipes.
Need a Cake Made For Your Next Special Event?
Locate a cake maker who will create your particular cake. Directory of Cake Designers
Interviews with Sugarcrafters
By reading the interviewees from these award-winning sugarcrafters, you may improve your cake design ideas and techniques. To watch ALL Sugarcrafter Interviews, simply click on the pink ballerina.
Cake Decorating Ideas
- We’re putting up a library full of cake decorating ideas that will be accessible to cake decorators of all levels of skill.
- If you’re just getting started, you’ll discover cake decorating ideas for beginners as well as cake decorating ideas for the home on our website.
- Despite the fact that it may appear difficult at first, you can discover amazing ideas on how to design a cake if you do not have a lot of time….
- If you are looking for a creative way to adorn a cake, you can simply use fruit as a decoration, which is especially effective with pears.
- It is a fantastic complement to cake decorating ideas that use whipped cream as a finishing touch.
- When it comes to cake decorating ideas for kids and adults, candies are a quick and easy option.
- However, when paired with the scent of a fresh alcoholic or non-alcoholic beverage, such as sangria, candies may be an exciting and brand new cake decorating idea for men.
Cake Decorating Tools
- The use of cake decorating equipment, as well as a little know-how and enthusiasm, may enable anybody to transform a simple cake into an impressive work of art these days.
- Over the years, cake decorating has become increasingly popular.
- We can all create stunning cake designs now that we have the option to acquire cake baking materials and equipment, as well as to attend training courses and tutorials online.
- A number of the most common cake decorating equipment include turntables for cakes, decorating stands, piping nozzles, cake smoothers and spatulas, cake stencils, cake airbrush kits, and fondant tools.
Cake Decorating Gallery
Cake Icing Recipes
- We commonly use the idiom ‘the icing on the cake’ to describe ‘the last touch that elevates a situation to a higher level of excellence.’ The cake icing or cake frosting may provide a broad range of effects in terms of the overall appearance of the cake.
- So let’s have a look at the many sorts of cake frosting recipes available.
- When you search for ‘how to create icing for cake at home,’ you will come across a variety of various icing recipes…
- Cake icing, buttercream icing, vanilla buttercream, and even vegan cake icing are all possibilities.
- If you’re like me, you’re probably wondering what the difference is between German chocolate cake frosting and regular chocolate cake icing.
- More information about cake frosting recipes may be found here.
Learn how to frost a cake that your friends and family will ooh and ahh over—no special tools required.
There isn’t anything more magnificent and appealing than a nicely decorated cake when it comes to sweets. While the cake recipe is extremely essential to creating these stunning sweets, it’s no secret that the icing is what makes them seem so stunning in the first place. But, how does one go about frosting a cake so flawlessly?
What Is the Best Way to Frost a Cake?
When it comes to icing a cake, especially for novices, it is recommended to go with a straightforward yet visually appealing finish. A cake frosting job won’t necessitate the use of many sophisticated tools, so put those pastry bags and piping tips away for another time (or for these cupcakes). Instead, get a few essentials for the kitchen.
To Frost a Cake, You’ll Need:
- You may use your favorite layer cake recipe, as well as whatever icing you choose.
- Knife with a long serrated blade
- offset spatula
- waxed paper
- Serve on a serving dish or on a cake stand
Step 1: Level Your Cake
- Home Cooking at Its Finest Prior to icing, it is a good idea to level your cake to ensure that your cake is as stable and flat as possible.
- This makes it easier to build your cakes, however if you prefer the domed appearance of a handcrafted cake, you may opt to leave the top layer unleveled.
- Allowing the layers to cool fully will help to level the cake.
- In addition, icing warm cakes is not a good idea (you will end up with runny frosting).
- Alternatively, you may chill the cake before icing and leveling it if you want.
- This will assist in making the cake a little stiffer and therefore making it simpler to deal with.
- Place the cake on a flat surface now, so that the layers are even and level.
- Remove the dome of the cake from the pan by cutting it off with a long, serrated knife.
- Make a tiny trifle out of the cake leftovers, or just eat them as an after-dinner snack (which is my personal choice).
Step 2: Stack the Cakes
- Home Cooking at Its Finest Following that, you’ll arrange your cakes in a stack.
- Prepare your serving dish or cake stand by lining it with strips of waxed paper before placing your ingredients in it.
- This will assist you in achieving a clean finish in the end.
- After that, adhere your initial layer to the wall.
- To prevent your cake from drifting about on the plate, apply a little dollop of icing onto it before setting down the first layer.
- Then, using a spatula, place the filling on top of the cake and cover with your next layer.
- Continue with a third and fourth layer, if you have them available to you.
Step 3: Give the Cake a Crumb Coat
Taste of Home
- When all of your layers are stacked and even, it’s time to give your cake a short coat of crumb coat to finish it off.
- Simply said, a crumb coat is a very thin layer of icing that is applied to the whole cake before baking.
- This aids in the collection and containment of crumbs, as well as providing a solid foundation for your show-stopping finish.
- If you want to crumb coat a cake, simply pour a very thin layer of icing over it with an offset spatula—one here’s of our favorites, as well as a few other necessary kitchen utensils.
- Make this coat as thin and even as possible by using a thin, even stroke.
- Once you’ve completed, place your cake in the refrigerator for a few minutes to allow the base layer to set more quickly.
- It is best if the cake is chilled overnight, but even a fast ten-minute chilling in the refrigerator can do wonders.
Step 4: Smooth It All Out
- Home Cooking at Its Finest After the crumb coat has dried, you may begin to add the finishing touches to your cake design.
- Begin by frosting the top of the cake with an offset spatula, working your way outward from the center.
- Dip the spatula in hot water for a few seconds, then dry it, for extraordinarily smooth frosting.
- The heated spatula will greatly assist in smoothing out the frosting by melting any butter or shortening that may have been included in your recipe.
- Then, using the same hot water approach as before, you may continue on to the sides of the cake.
- Make sure to clean the spatula as you go in order to get a smooth finish; a bench scraper works well for cleaning the sides as well.
- Within minutes, you’ll have a wonderfully smooth, flat surface that you can be proud of.
- It is possible to end right here if you are happy with the appearance of the cake.
- Simply remove the strips of waxed paper with care and proceed to serve.
Step 5: Finish It Off with Some Swirls
- Home Cooking at Its Finest In order to give your cake a unique finishing touch, you can go one step further and incorporate swirls into your design.
- Use a teaspoon to spread swirls of frosting on top of the cake (you can use the same hot water method as above).
- Make use of the spoon’s reverse side.
- It’s what gives this chocolate cake such a beautiful finish to the top of the cake.
- When you’re finished, simply peel away the waxed paper to reveal a beautiful finish and a perfectly clean cake plate.
“Can I Frost a Cake the Day Before?” and Other FAQs
It seems like there are a few questions that come up again and over again when it comes to baking and decorating cakes—I’m sure I’ve done my fair share of Googling while baking. Here are some answers to some of the most often asked questions about cakes.
Q: Can I frost a cake the day before?
A: Of course you can! A cake that has not been cut and frosted will taste just as good the next day. The only exception would be a cake that has been decorated with any type of fresh whipped cream. That’s much better when it’s fresh.
Q: Do you have to refrigerate cake?
A: It is dependent on the situation. The majority of frosted cakes will keep very well at room temperature for a few days. Keeping your cake in the fridge is recommended when using fresh fruit in the cake or when using cream cheese, mascarpone cheese, or cream of tartar in the icing.
Q: Should I refrigerate cake before frosting?
A: You are under no obligation to do so. Ice cream might make it simpler to manage and level a cake, but it is not required to chill the cake before icing. Just make sure your cake has been allowed to cool to room temperature before leveling or icing the surface.
Q: How do I transport a cake?
- A cake carrier is your best chance for transporting your cake from point A to point B without it breaking apart.
- You can purchase a fine, simple one for about $16 or a vintage-style one for a little bit more money, depending on your preferences.
- Remember to store it on a flat area in your car, such as the trunk or the floor, to prevent it from rolling around.
- If you don’t have a carrier, try to find a box that will fit your cake plate as snugly as possible and cover it with plastic wrap instead.
- In case of any disasters, be sure to include a little extra icing and decorations.
- Smudges may be readily removed once you are at your destination, if necessary.
- Do you enjoy frosting?
- Try These Cakes with a Homemade Flavor
Come-Home-to-Mama Chocolate Cake
You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Test Kitchen Receive a Recipe.
Pecan Cake with Cookie Butter Frosting
My mother and I purchased a jar of cookie butter in order to experiment with it, and we immediately fell in love with it. I thought the flavor would pair nicely with maple syrup and nuts, so I created this cake to showcase them together. I prefer to use pecan halves to decorate the top of the cake in a decorative pattern. N. Larsen (Columbia, Maryland) writes:
Nana’s Chocolate Cupcakes with Mint Frosting
Despite the fact that Nana is no longer with us, her delicacies continue to bring me great delight every time I prepare them. Double the frosting and spread it over top for a richer, more decadent treat. — Chekota Hunter of Cassville, Missouri, is a musician.
Old-Fashioned Carrot Cake with Cream Cheese Frosting
- This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.
- Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.
- The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.
- There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!
- Kim Orr, of West Grove, Pennsylvania, sent the following response:
Frosted Chocolate Cake
This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.
Easy Vanilla Buttercream Frosting
After experimenting with a few other buttercream frosting recipes, this simple buttercream frosting wins the competition with its unrivaled handmade taste. You can create a variety of colors and tastes by making a few easy adjustments. Denver, Colorado resident Diana Wilson expressed her appreciation for the work done.
Mamaw Emily’s Strawberry Cake
My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
- I came across this amazing pumpkin cupcake recipe and tweaked it a little to fit my preferences.
- Pumpkin is one of my favorite flavors, and the addition of cinnamon elevates a simple cream cheese frosting to something amazing.
- They went in record time when I made a batch for my husband to take to work, according to him after I made them.
- Debbie Wiggins from Longmont, Colorado contributed to this article.
Cranberry Coconut Cake with Marshmallow Cream Frosting
This towering cake, which is filled with a handmade cranberry curd and topped with one of the fluffiest frostings you’ve ever tasted, will make a lasting impression at any party. • Julie Merriman, a Seattle, Washington-based freelance writer
Chocolate Bavarian Torte
Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin
Maple Walnut Cake
When I was a youngster, my grandfather created maple syrup, which inspired me to create this maple-flavored cake with candied walnuts in memory of my grandfather. It is dedicated to his memory and has proven to be a popular choice among family and friends throughout the years, as well. —Lori Fee, Middlesex County, New York City
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Celebrate a birthday with this rich, delicious cake. Yummy! The fundamental buttery frosting has a distinct handmade flavor that cannot be replicated. You can create a variety of colors and tastes by making a few easy adjustments. — Test Kitchen for Taste of Home
Marvelous Cannoli Cake
In this decadent cake, which starts with a box mix, a delectable cannoli filling is sandwiched between the delicate vanilla layers and topped with chocolate shavings. It tastes best when it’s served very cold. Ridgefield, Connecticut resident, Antoinette Owens
Pink Lemonade Stand Cake
If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin
Marvelous Marble Cake
The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:
Tropical Carrot Cake
I look forward to August because our family reunion will be filled with laughter and delicious food, such as this classic cake with a tropical twist thanks to the addition of pineapple. This recipe was given to me by my great-aunt, and I prepare it every year for the family reunion. —Victoria Casey (Edgewater, Oregon)
Vanilla Bean Cake with White Chocolate Ganache
This cake is a standout dish with a taste that will linger in your memory for days. Feel free to use your preferred jam in place of the raspberry preserves and to personalize this classic delicacy. Lisa Bogar of Coventry, Vermont, sent in this message.
Rich Buttercream Frosting
A few basic ingredients are combined to create a creamy frosting that may be used to decorate cakes, cupcakes, and cookies. If you enjoy baking sweets, have this frosting recipe on hand for when you need it. — Test Kitchen for Taste of Home
Potluck German Apple Cake
When my brothers and I were children, my mother used to make this German apple cake for us. It’s a fantastic choice for a Christmas potluck or, in fact, for any time of year in general. • Edie DeSpain from Logan, Utah
Ganache-Topped Chocolate Cake
Simply stating that this cake is beautiful would be an understatement. The chocolate ganache is deserving of special occasions, but if you master the technique, it is so quick and simple to whisk together that you can enjoy it any day of the week. —Taste of Home Cooking Demonstration Kitchen
A simple vanilla icing is a terrific way to finish off any cupcake recipe. In place of a conventional wedding cake, I used this recipe to frost 300 cupcakes for my wedding reception. It made for a delectable variation on the traditional bridal bouquet. “I’m from Milwaukee, Wisconsin,” Annie Rundle says.
Minted Chocolate Torte
Since it was first made, our family has been able to enjoy this magnificent tiered cake. The drink is popular for a variety of events. — Barbara Humiston of Tampa, Florida, submitted this entry.
Coconut Cake with White Chocolate Frosting
My hubby is a huge fan of coconut, but he doesn’t like for cake. When I bring this beauty to family gatherings, he gets to enjoy his coconut as well. Sharon Rehm of New Blaine, Arkansas, sent this response.
Amaretto Butter Frosting
Cupcakes with this rich and buttery Amaretto topping will be the talk of the party. —Anette Stevens of Olds, Alberta, Canada Please keep in mind that every product is chosen by our editors in an unbiased manner. If you make a purchase after clicking on one of our affiliate links, we may receive a commission.
How to Freeze a Cake Before Icing
This rich and buttery Amaretto topping is the perfect finishing touch for cupcakes. • Anette Stevens, from Olds, Alberta. Please keep in mind that each product is chosen by our editors on an impartial basis. We may receive a commission if you make a purchase after clicking on one of our affiliate links.
Cupcakes with this rich and buttery Amaretto topping will be the talk of the town. —Anette Stevens, of Olds, Alberta Please keep in mind that every product has been chosen by our editors in an impartial manner. If you purchase something after clicking on one of our affiliate links, we may receive a commission.
To release the cake from the pan’s edge, run a knife around the edge of the cake. Make sure you have oven mitts on your hands or pot holders in your hands for safety while releasing the cake onto a wire rack; allow the cake to cool completely before preparing it for storage in the freezer.
Wrap the cake in two pieces of food-safe cellophane or wax paper to prevent it from drying out. It is critical to wrap the cake twice in plastic wrap to ensure that it is protected while it is in the freezer. Although it is important to keep the wrapping flexible so that it does not harm the structure, it is also important that the cake be completely covered by both layers of wrap or paper.
Place the cake on a level, clear surface in the freezer for 30 minutes. Allow the cake to lie in the freezer for at least eight hours; if you want, you may freeze the cake overnight.
As soon as you are ready to add the frosting to the cake, take it out of the freezer. Carefully remove the paper off the package. To ensure that the cake remains firm but not fully frozen, allow it to thaw for 20 to 30 minutes before serving.
- Using a serrated knife, trim away any uneven edges from the top of the cake. Allow the cake to come to room temperature before icing it with the buttercream frosting. Wire rack, knife, food-safe cellophane, wax paper, and other supplies
If at all feasible, place the cake on a Lazy Susan while removing its edges and throughout the frosting process; the Lazy Susan makes it simpler to rotate the cake while working with the knife or frosting utensils.
When working with fragile cakes, such as angel food or sponge cakes, it is important to be careful. Applying and removing the wrapping, both before and after freezing, should be done with extreme care to avoid destroying the cake’s form.
How to ice a Layer Cake Instructional Video
- How to Ice a Layer Cake (Video) Assembly of a layer cake may become a messy endeavor before you realize it!
- How to ice a layer cake has never been more approachable than it is now, thanks to this instructional video and straightforward instructions.
- Before you begin, set the first layer of the cake on a circle of cardboard to use as a template.
- If you don’t have a cake pan handy, you may place the cake pan on a cardboard pizza box and trace around it with a box cutter or heavy scissors, then cut the shape out.
- When we’re in a hurry, this is what we turn to, and it always works!
- It is not even necessary to bake a cake from scratch in order to do this.
- You may amaze your friends and family by utilizing a boxed mix; they won’t be able to tell the difference.
- If this is your first time, we recommend no more than two layers.
- Now hit the play button and have some fun in the kitchen!
How to Ice a Layer Cake Instructions
Preparation time: 20 minutes Time allotted: 20 minutes
for a 2-layer cake
- 1 boxed cake mix
- 1 recipe fluffy boiled icing
for a 3-layer cake
- 2 boxed cake mixes
- 1 recipe fluffy boiled icing
- Cake should be prepared according to the package guidelines. Following that, create the fluffy boiled icing in accordance with the recipe instructions.
- Placing a cardboard cake circle on a lazy Susan or a pizza pan in the center will make the cake more stable. Because you will be rotating the cake, be certain that it is centered. It is simpler to frost and layer a cake when the round is elevated on an inverted dish or cake stand, although this is not required. First, make sure your cakes are level. Place a cake layer on top of the cake round, rounded side up. When cutting the cake, place a serrated knife with its sharp side toward the cake and hold it absolutely level at the edge of the cake where it begins to circle upward. Do not manipulate the knife in any way! Instead, use your other hand to spin the cake in a clockwise direction. Turning the cake causes it to slice into the cake all the way around until you are back at the beginning point. If you were holding your knife level, your knife will glide directly into the cut you started with
- remove the sliced portion of the cake layer and you will have a flat cake layer to work with. Repeat the process with the remaining layers and set the cake aside. The discarded cake tops will make a delicious snack later on with some pudding or ice cream
- spread 1 tablespoon of icing over the cake round and place the first layer on the cake round
- repeat with the other layers. The frosting will assist in stabilizing the cake and gluing it to the circular pan. Drop approximately 1 cup of frosting in the center of the cake with a big off-set spatula or a butter knife, and spread evenly. Push the icing to the edges of the cake, adding additional icing if necessary. The frosting should extend a few millimeters over the borders. When you finish the sides, you will be able to smooth this out. Maintain rotation of the cake as you go
- if this is an 8-inch-square 3-layer cake, you may simply repeat these instructions for the middle layer, adding an additional cup of frosting. The top layer of a 2- or 3-layer cake should be placed upside down to get this effect. The tops of your cakes are leveled, but the undersides are smoother, which will result in a superior top
- you’ve reached the point in the procedure where crumbs are visible, therefore you’ll apply extra frosting at this point
- For this reason, place 112 cups in the center this time.
- Maintain a smooth and level surface on which to place the spatula against the top of the cake when you have finished covering it. Rotate the cake while remaining stationary with the spatula. While holding it flat, you will get a smoother top. Now put as much frosting on the spatula as it will hold and begin icing the edges of the cake. Keep the spatula flat against the cake with the handle pointed up to the ceiling as you bake. Take extreme caution when handling crumbs. Once again, extra icing will make this process easier. As you finish covering a piece of the cake, keep the spatula steady with one straight edge near the cake and flip the cake with your other hand
- continue until the sides are completely coated with frosting. Next, while maintaining your grip on the knife, spin the cake to smooth it out all the way around.
Place a piece of parchment paper between the cake stand and the cardboard circular to prevent the ‘presentation plate’ from becoming soiled. Simply slip the paper out of the way before serving!
How to Put Sprinkles on the Side of a Cake
- Article to be downloaded article to be downloaded Decorating your cake with a variety of colorful sprinkles is a simple and enjoyable way to present your cake.
- Sprinkles, on the other hand, may rapidly make a mess of your kitchen if you aren’t cautious.
- To begin decorating, it is necessary to prepare your cake by icing it uniformly and selecting a type of sprinkles that will match your frosting or cake taste before you begin to decorate.
- Once the cake has been rolled in the sprinkles, you may either pat them on by hand or roll it in a tray of sprinkles.
- 1 Place your cake on a baking sheet to collect any sprinkles that may fall.
- As you put the sprinkles on the cake, the sprinkles will fall into the baking tray.
- The sprinkles will adhere better to a cake that has been elevated, so if you have a cake stand, place the cake on it and then place the cake stand in the baking tray.
- It is important to allow the cake to cool fully before applying the frosting, or else the sugar coating may dissolve.
- 2 Spread a thin layer of your favorite frosting around the outside of the cake to seal in the crumbs.
- This is referred to as a crumb-coat, and it is used to assist give your icing a smoother look and feel.
- Having a smooth icing surface will make it simpler to distribute the sprinkles over the cake, regardless of the manner of application used.
- Using buttercream icing, ganache, or your favorite flavor of frosting, cover the top of the cake.
- Simply ensure that the coating is thin and uniformly dispersed throughout the structure.
- 3Allow the crumb-coat to solidify in the refrigerator for 20 minutes once it has been chilled for 20 minutes. Some icings, such as a thin ganache, may set in a shorter amount of time, while others, such as a thick buttercream, may set in a longer amount of time. When you check the cake after 20 minutes, lightly touch it on the exterior with a clean palm to see if the icing has firm. In order to avoid the icing becoming crusty, allow the cake to cool for another 5 minutes before removing it from the refrigerator.
- 4 Using a second, thicker layer of icing, cover the top of your cake. An offset spatula is the most convenient tool for applying most coatings. Continue to coat the cake with icing in a uniform layer until you achieve the desired thickness. Freshly applied icing will provide a sticky surface on which the sprinkles will attach since it is still wet. In order to roll your cake in sprinkles, do not frost the top of the cake since you will need to hold the bottom and top of the cake together when rolling the cake.
- If you wish to use fondant, simply cover the cake with fondant in the manner in which you would typically do so.
- 5 Select sprinkles that will go well with the frosting and the flavor of the cake. Take some of the components in your cake as inspiration for your design. If your cake has candied cherries, decorate the exterior with white frosting and bright red sprinkles to make it stand out. Take notice of the color of your frosting as well. Sprinkles that are a dark hue may not be as obvious against a dark chocolate frosting as they would be against a vanilla icing, depending on the intensity of the light. Colors for sprinkles should be chosen to match seasonal and holiday cakes. When decorating a pumpkin spice cake throughout the fall or around Halloween, use a combination of orange, purple, and black sprinkles to provide a pop of color. Consider using sprinkles in the colors red, pink, and white for anniversaries or Valentine’s Day celebrations.
- Nonpareils may be used to create a speckled rainbow effect, while ovular jimmies can be used to create larger splotches of color. Combine the two sprinkle techniques to create a more varied visual effect.
- Large confetti sprinkles or sugar coated chocolate sprinkles can be used to create a minimalist effect, or they can be mixed with smaller sprinkles to make them more noticeable.
- 1 Pour the sprinkles into a small bowl so that they can be applied more easily.
- In order to add the sprinkles before the second coat of icing sets, you must do it right away.
- Using a deep dish may prevent you from reaching in and grabbing the sprinkles as soon as you would want.
- Start with at least 1-2 cups (176-352 g) of sprinkles and add more as required to your bowl as you go along.
- This should be applied in a thick layer over the entire cake.
- A handful of sprinkles should be patted onto the cake’s bottom layer. When doing this, use soft pats rather than strong ones. Keep the sprinkles from being pressed down too deeply into the frosting. Cake construction should be done in stages, beginning at the bottom and working your way up. This will guarantee that the sprinkles are distributed evenly throughout the cake. To finish off the center and top areas of your cake, repeat the process. This approach is especially useful for large or stacked cakes that may be too fragile to roll in a tray of sprinkles.
- 3 Smooth out the layer of sprinkles with an offset spatula, being careful not to disturb them.
- This will remove any extra sprinkles that have clumped together against the frosting and will disclose any areas where the sprinkles have not adhered to the surface of the icing.
- If there are any regions where sprinkles have not been applied, push sprinkles into those areas forcefully but delicately.
- Continue in this manner around the entire cake until it is evenly coated to your satisfaction, if necessary.
- 4 Sprinkles should be applied on the top of the cake to complete the appearance. Pay particular attention to the top ridge of the cake, and attempt to delicately integrate the sprinkles in with your fingertips as much as possible. Don’t feel obligated to use a similar sprinkle color or design on the top as you did on the bottom. Have fun with the many colors and forms of sprinkles. The top of the cake should be one solid color, such as purple or yellow, to provide contrast with the rainbow sprinkles on the sides. If you used a thick sprinkle coating on the sides, the top should be periodically scattered bigger confetti sprinkles, such as starbursts. This will assist to break up the complex design on the edge of the cake
- however, it is not required.
- 5 To decorate the top of your cake with sprinkles, use a stencil to create a design. Purchase a stencil or construct your own out of parchment paper to use as a guide. When it comes to decorating the top of your cake with sprinkles, this is an excellent option. Make a stencil of a flower, heart, or other form that will go well with your cake out of parchment paper and place it on top of the cake. It is also possible to use a stencil to create words or numbers, such as a person’s name for a birthday cake or the numerical year for a New Year’s Eve cake. Create a stencil design of your choice on parchment paper and cut it out with scissors
- Remove any bubbles from the stencil by placing it on top of the decorated cake.
- Make an outline for the stencil with the help of a little brush, then fill in the gaps with fine or small sprinkles.
- Finish by placing it in your refrigerator to set for 20 minutes, after which you should gently lift and remove the stencil.
- 1 1 cup (176 g) of sprinkles should be placed in a shallow pan or baking sheet to dry.
- When you roll your cake, make sure the sprinkles are spread out to a width that will cover the side of the cake when you roll it.
- If you like a more dispersed design on your cake, use fewer sprinkles; if you prefer a more dense coating on your cake, use more sprinkles.
- This approach is best for making tiny, thick cakes that can be moved about in your hands easily.
- 2 Transfer the cake to the pan by placing one hand on the bottom and top of the cake and pressing down.
- This may be accomplished with a single swift movement.
- It is not recommended to dump or plop the cake into the pan since this may cause the cake to collapse or crack.
- When you do this, make sure that the top of the cake is not frosted.
- If you have icing running over the top of the cake, it will be more difficult to transfer.
- 3 Allowing the cake to rest on its side, carefully roll it through the sprinkles to completely coat it.
- Toss the sprinkles into the frosting and let the weight of the cake to press them in.
- Extra pressure applied to the cake will cause the sprinkles to become buried in the frosting.
- More sprinkles can be added to the baking sheet if you run out of sprinkles before your cake is completely coated.
- 4 To assemble the cake, lift it up by the unfrosted ends and place it on a plate or cake stand.
- It’s possible that some of the sprinkles will come off as you place the cake on the dish or stand.
- This is due to the fact that the icing is still setting and need further time to solidify correctly.
- Smooth out any irregularities that happened during the transfer by using your hand or an offset spatula to smooth them out.
- 5Frost the top of the cake with an offset spatula to make it seem more professional. If you used a crumble-coat first, followed by a second layer of frosting, repeat the process to ensure that the texture of the top of the cake matches the texture of the sides. When icing the edge of the cake, take care not to disturb the sprinkles that have been pressed into the edges. Sprinkles should be applied to the cake’s top until it is entirely coated with sprinkles. Start by placing 1 or 2 handfuls of sprinkles in the center of the cake. This will make spreading the sprinkles out much simpler in the future. Instead of spreading the sprinkles evenly across the top of the cake with your hands, use an offset spatula to do so. Advertisement
- 1 Melt 1 13 cup (200 g) of candy melts in a small saucepan over a medium heat until completely melted. Make careful to whisk the mixture often in order to prevent it from becoming burned. This may be accomplished with white, milk, or another grade