How To Smooth A Cake?

Repeat all around, wiping the excess buttercream to the bowl. You should have nice, clean edges. Clean the spatula and run it across the top to smooth it. What also helps to smooth the cake is using a spatula that was dipped in hot water.

Can You smooth fondant on a cake?

Making a cake elegant helps by smoothing out the sweet fondant so it can look soft like a blanket. However smoothing fondant can be a challenge sometimes, especially since it can close easily and sometimes rip since it’s very delicate. This article will tell you how to smooth fondant onto a cake without a disaster.

Icing a Cake Smoothly

  1. It is possible that this content contains affiliate links.
  2. Please take the time to read my privacy statement and disclosure.
  3. The process of icing a cake to achieve a perfect finish may be rather difficult for a beginner to master.

It is, nevertheless, well worth the effort investment to learn how to do it correctly.Perseverance and practice are required in large quantities.Patience and perseverance are required in large quantities.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.

  1. Other forms, such as the square or the hexagon, might be a little more difficult to create.
  2. A slow susan, a metal spatula, an icing bag, and the key to a flawless cake – a plastic spackle tool – are the tools you’ll need for frosting your cake.
  3. Yes, this inconspicuous little gadget will make your life much easier when it comes to smoothing a cake out.
  4. Consider purchasing a separate refrigerator specifically for your cake baking.

I purchased mine for less than ten bucks from a local home improvement store.You’ll also need a cake, buttercream frosting, and a cake board to complete the project.Because it is so fragile and crumbly, icing a freshly baked cake can be a difficult task occasionally.Freezing cakes is one of my favorite baking techniques for a variety of reasons: it makes the cake moister and it settles the cake, making it less crumbly and less prone to bulging.Even for an hour after baking, placing it in the freezer will assist it to firm up more quickly.Making ensuring the cake is properly covered in cling wrap before freezing it is critical to success.

I normally freeze it overnight and then reheat it the next morning.I don’t recommend storing food in the freezer for an extended period of time since it can develop freezer burn and lose its flavor.When thawing the cake, keep the plastic wrap on since it will assist to keep the moisture in the cake.This is the recipe I use for buttercream.Make sure you have plenty of icing on hand; it’s preferable to have a little extra than to run out and have to make more in the middle of decorating the cake.I’m not sure how well the other shortening-based frosting will work with the secret tool, but I’m hoping it will.

  • In the meanwhile, I’m going to explore with it.
  • Whether or not the cake will be stacked will determine which cake board should be used.
  • If the cake is only one layer, use a cake board that is just a little bit larger in diameter than the cake.
  • If the cake will be stacked, a cake board that is the same size as the cake should be used to support it.
  • TO TORTURE A CAKE Place the cake on the slow susan and turn it over.

Using a serrated knife, trim the top to make it more level.In order to torte the cake, run the knife down the side of the cake..Using a back and forth motion with the knife, slowly move the cake to make it look like it is turning.If you like, you may make the cake even more layered.Place the top half of the cake on the cake board and attach it with a dab of frosting to the board.

This will aid in the ″gluing″ of the item into place.Using the icing bag with no tip, pipe a dam of buttercream around the edge of the cake.Fill with your favorite filling.This will aid in preventing the filling from spilling and also keep the cake from bursting out of the pan.Place the bottom half on top of the filling and press down gently.To remove a huge cake off a cake board, place the cake board below the cake and slide the cake off of the board.

APPLYING ICING TO A CAKE Using a large amount of frosting, decorate the top of the cake.Don’t be afraid to speak out because we will move the icing around and eliminate the majority of it.Now, using a spatula, cover the top of the cake with icing.Try not to raise the spatula too much to avoid getting any crumbs on your hands.

If you do get crumbs, simply brush them off onto a clean bowl and use them for the filling instead.Depending on your preference, you can spread part of the frosting towards the side of the cake and remove some of the excess icing..Take a small amount of icing with your spatula, hold it against the side at a 90-degree angle, and spread it evenly over the cake, covering it completely.

While you’re doing this, use your other hand to rotate the lazy susan.Make sure the sides of the cake are a little bit higher on the top than the rest of the cake.When the cake has been completely coated with spackle, grab the spackle tool and hold it against the sides at a 90-degree angle once again.Make many complete turns of the cake, but keep the spackle tool in the same spot.Everything can take a couple of round trips before you have it smoothed out.Using the metal spatula, gently press the overhanging edges of the cake towards the center of the cake.

Repeat the process all the way around, wiping away any extra buttercream into the bowl.Ensure that your borders are neat and tidy.Use a clean spatula and run it across the top of the cake to level it out.Using a spatula that has been dipped in hot water will also aid in smoothing out the cake’s surface.The heat aids in the melting of the buttercream to a certain extent.

And there you have it: a gorgeous, smooth cake that is ready to be decorated!You may also be interested in: Icing a Cake Top Home Cake Decorating Techniques & Tips Cake Decorating Techniques & Tips Putting Icing on a Cake The photographs, lessons, and other content of make-fabulous-cakes.com are protected by intellectual property rights laws and regulations.DO NOT disseminate or reproduce the content unless you have received explicit permission from the author.DO NOT make any changes to a picture or video, including cropping or removing watermarks.To make use of any of the material, templates, or photos contained on this site, a link back to this site must be included, as well as proper credit given toquestions contact us HERE.Please keep in mind that some of the links in this post may be affiliate links, which means that if you decide to make a purchase, I will receive a fee.

  • This will not incur any further expenses on your part, and I very appreciate your assistance; thank you!

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How to Smooth Fondant on a Cake

  1. Article to be downloaded article to be downloaded Making a cake lovely may be accomplished by smoothing out the sweet fondant so that it seems soft and cozy, like a blanket.
  2. Smoothing fondant, on the other hand, may be a difficult task at times, especially because it can shut easily and rip at times due to its fragile nature.
  3. It will be explained in this post how to smoothly apply fondant on a cake without creating a mess.

Steps

  1. 1Begin by kneading the fondant. Fondant can be produced from scratch or purchased. Remove the fondant from any plastic, paper, or other protective covering. To assist the fondant stay together and not crumble, spread it out on an uncontaminated cooking surface and knead it thoroughly. 2Roll out the fondant. Prepare your work area with flour and carefully press the fondant down to form the shape of a pancake. Making use of a rolling pan, thin out the fondant until it is no longer sticky. Avoid rolling the fondant too much, though, since this can cause it to rip when it is applied on the cake. Advertisement
  2. 3Place the icing on top of the cake. Spread a thin layer of butter cream frosting on top of the cake using a butter knife, if desired. 4Place the fondant on top of the cake. Because butter is oily and can stick really strongly, it will assist the fondant stay on the cake. Lay the fondant on top of the cake with care and gentleness, as if you were laying a blanket. Finish by closing the bottom borders and doing your best to make everything even in order to eliminate wrinkles or clumps. 5Smooth Smooth the sides and top of the cake with a smoothing tool in order to make it more even and straight. Don’t use your hands since they leave fingerprints and other shapes on the cake when you bake with them. Smoothing the fondant prevents it from bubbling.
  3. 6 Trim away any excess. Cut away any extra edges with a pizza cutter, moving carefully around the perimeter. You can save the leftover fondant for later use.
  4. 7Finishing touches. Advertisement

Question Add a new question Question What is the best way to create a design? In order to create designs on the fondant, you’ll need some fondant cutters or stencils to help you out. There are also certain rolling pins that have designs on them; when you roll the rolling pin over the fondant, the design is imprinted onto the fondant and does not come off.

  • 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. Check to see that you have enough fondant on hand when you’re putting it on the cake.
  • A metal spoon, a rubber spatula, a plastic toy, and other similar items can be used as smoothing tools.

Thank you for submitting a suggestion for consideration! Advertisement When putting the fondant, avoid using forceful or rough behavior since it may easily rip, especially if it is homemade.

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How to Frost a Cake with Buttercream – Step-by-Step Tutorial (Photos)

  1. The focus of today’s video is on how to frost a cake that is smooth.
  2. Making that wonderful, smooth finish on a cake can take some experience, but I’ve been asked so many times about how I get such a flawless finish that I’ve finally put up a set of instructions that I think will be useful.
  3. Just keep in mind that you must be patient.

My very first cake did not resemble any of my current creations.It takes time and effort — as well as the correct tools.Do you want to learn how to frost cupcakes?See my tutorial on how to decorate your cupcakes with a gorgeous icing!

  1. Take a look at the transcript

So to start, let’s talk about the tools you’ll need:

  1. Wilton 789 icing tips (for icing the sides and Ateco 844 icing tips for decorating the border) Bags for icing Turntables are used for a variety of purposes (I use Wilton Trim-N-Turn Ultra Cake Decorating Turntable) Smoother for icing (I strongly prefer the Ateco Decorating Comb above any other product).
  2. a spatula with an offset of 9 inches (I use Wilton Angled Spatula) Smoothing agent for fondant (I use Wilton Easy Glide Fondant Smoother) Viva las toallas de papel (Viva brand specifically) For the time being, let’s speak about that icing smoother that you mentioned.
  3. It’s an Ateco smoother, and it’s less than $5, as I said above in my previous post.

A tool like this is the greatest money I have ever spent on a tool of any kind.When I first started baking, I used another mixer that was large and clumsy, and I had no clue how much it was interfering with my ability to make a good, smooth cake until I used this one.It’s compact, lightweight, and simple to operate.It goes without saying that you’ll need a cake and frosting in addition to these equipment and supplies.

  1. I used standard American Buttercream for this project (American Buttercream recipe here).
  2. I go through roughly 2 1/2 recipes worth of ingredients for my cakes of this size and shape.
  3. Starting with a cake that had been crumb coated and covered with icing on top, I created this technique.
  4. It’s critical to have the top layer of the cake fully assembled and smoothed down as much as possible with your offset spatula before proceeding.

It will be smoothed out even more later, but it is preferable to have it smooth now as well.The crumb coat isn’t absolutely essential for every type of cake.As a rule, chocolate cakes are more likely than other cakes to require them since they contain more crumbs.Nevertheless, due of the method I apply my icing, it is not always required.I use an icing tip and bag to make the icing, which helps to prevent crumbs from mixing into it.

How to Frost a Cake

  1. Consequently, to get started, you’ll need an icing bag equipped with the Wilton789 icing tip and some icing to work with to get started.
  2. Starting at the bottom of the cake, pipe frosting around the perimeter, making sure to apply even pressure to the bag to ensure that the layer of icing is even across the whole cake.
  3. Depending on the height of your cake, you’ll have various layers of piped frosting to work with.

The top layer of the cake must protrude above the top border of the cake.This will be necessary later on in order to smooth out the top edges and corners of the cake.The frosting should be smoothed after it has been applied to the sides of the cake, once you have finished applying it.Here’s when the icing smoother comes in handy.

  1. It should be placed against the side of the cake.
  2. You want to keep it as straight as possible up and down, and as straight as possible up and down.
  3. Hold your icing smoother in the same position as before, and use your other hand to crank the record player.
  4. Continue to revolve the turntable, scraping the icing off the smoother every now and then to ensure that there isn’t a buildup of icing.

I clean off my smoother on a regular basis, and after I scrape the extra icing off of it, I generally wash it down with a paper towel as well, to ensure that there is nothing left on it that would mess up the icing when I set it back on the side of the cake.The angle at which I hold the smoother is depicted in the following figure.I truly feel that the angle makes a significant difference in the smoothness of the icing.Do not keep it at a 90-degree angle.Because the extra icing is pulled around the cake and fills in gaps more effectively when the angle is closer (as illustrated), As you turn the turntable a few more times, you’ll discover certain gaps that are deeper than the others and that should definitely be closed.It’s most noticeable at the ″seems,″ which are the areas where the three layers of icing were piped on.

At this stage, you may use your offset spatula to fill in the gaps with some icing.In order to avoid having too much icing, you should have a small amount of surplus frosting.Begin smoothing the sides of the cake once again, pushing the extra icing around the cake to fill in any gaps, and wiping away the excess frosting with an icing smoother as necessary.Continue working your way around the outside of the cake, pulling the icing and then scraping it off of the frosting to make it more even and smooth.It is possible to fill in more gaps if necessary; simply continue working the sides until you are satisfied.If all goes according to plan, you should end up with something like this.

  • It has mostly smoothed out on the edges, but there is still some leftover icing on the top that is sticking out above the cake.
  • In certain locations, you may notice small microscopic holes in the icing caused by air bubbles.
  • Your holding angle for the icing smoother might make a difference in how many of those you wind up getting.
  • Once again, a closer angle is preferable.
  • In addition, some of them will fill in when we smooth the sides with a paper towel later on in the process.

The next step is always the most terrifying!The top edges/corners are what I’m talking about.It was considerably more difficult to complete these tasks while snapping photographs.Because the entire icing process took longer than usual, my frosting began to crust a little, making it appear a little drier in the images than it should have been at this stage.You want to get your task done as fast as possible.

When the icing begins to crust, it becomes more difficult to work with.You may use either the icing smoother or the offset spatula to finish the edges of the cake.I use either one, depending on my mood, however I find that the offset spatula provides me a little more control on occasion.Pull the frosting in toward the centre of the cake, so that the corner is level with the top of the cake (see photo).The spatula should be at a 45-degree angle to the surface of the pan.As you draw the icing in, it should assist to fill in any unevenness in the top corners that may have occurred.

Continue to work your way around the cake until it resembles the image below.As previously said, my frosting appears to be little drier than yours should be.Hopefully, the top of your cake has become a little smoother.Continue to work the icing on the top of the cake using the offset spatula, making sure to level the top edges as you go.

Do not make any changes to the sides or side portions of the corners just yet.Simplest method is to make the top as smooth as possible; the sides should already be perfectly smooth.Following that, we’ll use the paper towel to smooth out any irregularities that were left over from using the offset spatula.

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As previously said, I only use Viva paper towels for this purpose.These paper towels are the only ones that I’m aware of that do not have raised designs on them.The smoother side should be the side that will be placed against the cake, as you can see in the picture.I normally start with the top of the cake since it tends to be coarser and requires the most attention during the baking process.It is necessary to use the fondant smoother in conjunction with your paper towel.Place the paper towel on top of the cake, smoothest side down, and use the fondant smoother to smooth out the icing in small circular motions to make it as smooth as possible.

Firmly and evenly press down, but do not press too hard.Do the same thing with the sides of the cake, smoothing out any lumps or air holes that may have formed.To aid in the creation of sharper edges, lay the paper towel on top of the cake and let it to hang over the edge and down the side of cake.Using the fondant smoother, carefully push the icing out towards the edge of the cake, keeping your fingers on the side of the cake to hold the frosting in place.This will help to make the corner more pointed.

Put it anywhere you believe the edges may benefit from it.Continue to smooth out the fondant with the paper towel and fondant smoother until you are satisfied with your cake.I next use an offset spatula to remove any extra icing from the bottom of the cake and give it a nice clean edge to finish off the cake.In this case, the spatula is placed at an angle such that nothing really comes into contact with either side and that just the bottom of the spatula side grabs the surplus icing.Then, with your fingers, move the excess away from the cake and towards you.Make a border around your cake with the other icing tip.

  • Tip 844 from Ateco was used in this project, but you could instead use Wilton 1M (which is comparable) or any other tip you want.
  • Toss with some spring confetti sprinkles (I used Wilton Spring Confetti Sprinkles for this!
  • And that’s the end of it!
  • Place your cake on your favorite cake stand, top with a few extra sprinkles, and get ready to eat!

It’s time to reward yourself for your efforts.*Update* If you need some assistance with achieving the proper frosting consistency, please see my new post, How to Achieve the Proper Frosting Consistency, which outlines my preferred method.This website contains affiliate links for your convenience.Learn how to make Royal Icing and use it to adorn sugar cookies.Make some of these delectable desserts to practice your smoothing technique on first: Vanilla Cake that is moist and fluffy (the recipe for the cake can be found in the tutorial above!) Strawberry Layer Cake is a cake with layers of strawberries.The Most Delicious Chocolate Cake Bananas Foster Layer Cake (also known as Foster Cake) Cherry Chocolate Chip Cake Chocolate Oreo Cake Sparkling Cranberry White Chocolate Cake Cherry Chocolate Chip Cake Recipe It is possible that this content will include affiliate sales links.

Please take the time to read my disclosure policy.

Your Guide to Frosting a Cake with Smooth Buttercream

  1. You wouldn’t believe me if I told you that once upon a time it took me hours to frost a cake with a smooth buttercream frosting.
  2. My perfectionism played a role, but I also didn’t know as much as I do now about frosting procedures, which contributed to my failure.
  3. In the end, I recall obsessing over every fault and simply smoothing the cake over and over again until I was satisfied with the final result, which took about an hour.

In these days, I’ve gotten the frosting process down to around 15 minutes, and I can’t wait to share my finest methods with you in order to help you alleviate some of the worry that appears to come with cake decorating.I already have an earlier video on my YouTube channel that demonstrates some of these smooth buttercream frosting techniques, but I’ve learnt much more since then and wanted to create a new video with narration and additional information for you.It will help you to stay current with my current methods and have something more specific to reference when you frost the cakes for the next holidays.Take a look at it before continuing reading about frosting tips and methods in the section below!

  1. Do you want to see more videos like this one on Cake Basics?
  2. See the increasing collection on my YouTube channel by visiting this link: You’ll also discover a plethora of cake recipes and decorating tutorials to help you get creative and improve your skills – be sure to subscribe so you don’t miss out on any new content!

What Kind of Buttercream Works Best?

  1. American Buttercream is my go-to recipe for everything I make — fillings, crumb coatings, icing cakes, piping cupcakes, and everything in between.
  2. This Buttercream has been intentionally modified to have the optimum consistency for icing cakes, as well as to be less sugary than your typical American Buttercream.
  3. Having said that, there are a number of various buttercreams available, and I understand that everyone has their own favorites.

No matter what sort of buttercream you’re used to working with, these approaches will work just as well for icing a cake as any other.As a consequence, whether you like Swiss Meringue, Italian Meringue, German Buttercream, stabilized whipped cream, or anything else that is intended for icing a cake, you may use these tips and procedures to get the finest results possible.While they’ll work with any of my frosting recipes (which are all made in the United States), please feel free to substitute your own personal favorite and follow along with this post.

3 Tools You Need

  1. For as long as you have the proper equipment, the tactics I’m going to provide will be quite effective.
  2. Here are the recipes that I have grown to rely on for every cake that I bake: A Turntable for a Cake: I’ve had an older model of this Wilton turntable for more than a decade, and it’s still going strong.
  3. The one I use is now out of stock on Amazon, but I’ve tested the latest version and can confirm that it performs identically.

Neither has a non-slip middle, which ensures that your cake will not shift while you’re smoothing buttercream, nor do they have the smooth rotation that is required for a flawless finish.Angled Spatula: This 9″ Wilton spatula is great for adding frosting to the cake while also ensuring that the cake has a nice, level finish on top.The angle in it allows you to smooth with more elegance than you would with a straight spatula – or, to put it another way, it makes it simpler to produce those crisp edges around the top (in my opinion).Unknown to me if this Norpro Bench Scraper that I’m now using is officially an icing smoother, but it’s the most effective tool I’ve discovered for this particular activity.

  1. In addition to being simple to hold at a 90-degree angle for achieving perfectly straight edges, the stainless steel construction makes it simple to clean and to apply a little bit of heat as necessary.
  2. I’ve used a variety of icing smoothers throughout the years, but this is the one I always coming back to.

Start With a Chilled, Crumb Coated Cake

  1. If you want a strong foundation for your final layer of frosting, nothing is more firm than a crumb-coated cake that has been cooled for at least 30 minutes before being iced.
  2. Crumb coating aids in the shaping of the cake’s base and lowers the likelihood of crumbs getting into the final layer of buttercream.
  3. Cold cake helps all of the buttercream firm up, ensuring that the layers and fillings stay there while you’re putting the final frosting on top of them.

Step 1: Frost the Top of the Cake

  1. As you turn the cake on the turntable, use your angled spatula to apply a few scoops of buttercream on the top of the cake while it is still cooled and crumb coated.
  2. As you smooth the buttercream down to a level surface, rotate the turntable.
  3. The level finish you acquire by rotating the turntable while keeping the angled spatula as parallel to the cake as possible will be easier to attain.

Smoothing and turning the buttercream until it goes just beyond the edge of the cake is the final step.It’s very acceptable to add extra buttercream to the top as you go.But don’t get too caught up in making the top look ideal at this point in time.Given that we’ll be revisiting the top of the cake during Step 3, it’s critical to ensure that the frosting is level and extends over the edge of the cake in this step.

Step 2: Frost the Sides of the Cake

  1. Next, using your angled spatula, spread a layer of buttercream all around the sides of the cake, about a 14-inch thickness.
  2. Starting at the bottom of the cake and working my way up to the top is my preferred method.
  3. When the edges of the cake are all coated, rotate the turntable while holding your icing smoother at a 90-degree angle parallel to the cake.

In order to make it simpler to smooth the cake, the tighter you can angle the icing smoother with the edges of the cake, the better.After smoothing the buttercream a few times, you may notice that you need to fill in some holes in the buttercream.If this is the case, simply apply extra buttercream to the affected regions and smooth with your icing smoother as before.It is really beneficial at this stage to place your hand immediately in front of the cake on the turntable and smooth it out while you spin the cake a complete 360 degrees.

  1. Because you will be starting and ending your smoothing in the same location, you will be lowering the changes of various ″seams″ around the sides of your cake.
  2. One additional useful suggestion for this phase is to gradually heat your icing smoother (if it’s made of stainless steel) by running it under hot water, allowing it to dry fully, and then allowing it to cool slightly before smoothing the cake.
  3. You may use this to smooth out any creases in your cake finish, but you must be careful not to heat the icing smoother to the point that it melts your buttercream.
  4. Continue to work until you are satisfied with the outcome.

In the event that you are unable to reach a point where you are satisfied with the sides, you may choose to skip this step and go to Steps 3 and 4.Believe me when I say that moving on to Step 4 will help you achieve smooth sides much more quickly than spending too much time fussing over Step 2.

Step 3: Create Sharp Edges

  1. Step 2 left you with a buttercream crown around the top edge of the cake, as you can see in the picture.
  2. This is exactly what you want because it is necessary for making crisp edges.
  3. Swipe the outside edges of the buttercream crown toward the center of the cake with your angled spatula.

Repeat with the other side.You’ll want to make sure that your angled spatula stays as level as possible as you work your way around the whole top of the container.In the event that you’ve chosen that you’d like the sides of the cake to be smoother, you’ll be ready to go on to the next step in the decorating procedure once you’ve finished with all of the edges looking beautiful and crisp.If this is the case, go to Step 4.

Step 4 (Optional): Chill and Repeat

  1. The greatest thing you can do if you’ve gone through all of the preceding stages and still feel like your cake might be smoother is to place it in the refrigerator for at least 20 minutes.
  2. This is far preferable to fussing over the finish of your cake and over-smoothing the surface.
  3. Put the cake in the refrigerator for a few hours or overnight to allow the finish to firm up and offer a wonderfully robust base for a final (extremely thin, incredibly smooth) application of buttercream.

Once the cake has been refrigerated, repeat Steps 1 through 3 once more, but this time spread a very thin layer of buttercream all over the top and sides of the cake.In addition, because the buttercream layer behind it is so densely packed, you’ll be able to apply more pressure to the surface and achieve a flawless finish in a more foolproof manner.The next stage in your cake designing procedure is to decide if you are satisfied with the smoothness of your cake finish.Keep an eye out for my methods for putting sprinkles to the edges of this cake in a forthcoming Cake Basics post, so stay out for that!

  1. And please don’t hesitate to ask any questions in the comments section below.
  2. Want to learn more about Cake Fundamentals?
  3. Visit this page to read all of the postings and to learn about the caking ways that I’ve learned to like over the years.
  4. Every step of the way, I’ll be there to support you!
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How To Frost A Cake With Smooth Buttercream

  1. As a cake designer, one of the most often asked questions is how I achieve such a flawless and crisp finish on my buttercream cakes.
  2. When it comes to answering your question, I’m going to be entirely honest with you and not pretend that my cakes are always perfectly faultless.
  3. The fact is that with the majority of the cakes I create, there are several possibilities to conceal minor imperfections in the buttercream frosting.

Before you know it, the cake is flawless with all of the troublesome spots filled up with ganache and sprinkles around the bottom border.Okay, so it’s possible that I’m simply being lazy and creative.Although this is the case, I have acquired certain talents and learnt some strategies over the years that have allowed me to get pretty darn close to attaining a flawless buttercream finish, and I’m happy to share them all with you!I’m a visual learner who acquired what I know about cakes by watching videos on YouTube.

  1. In the meantime, if you’re like me, here’s a helpful video instruction on how I make those edges razor sharp while keeping the edges and sides smooth as possible.
  2. After watching the video, keep reading for my best advice on how to get the look: Disclosure: This post contains affiliate links, which means that if you click on them and purchase the goods I’ve recommended, I may make a small compensation from the sale of those items.
  3. Clicking on these links will not result in any additional charges, but they will assist in keeping Sugar & Sparrow up and running.
  4. Thank you very much for your help!

You Will Need

  • Cake layers with filling
  • buttercream with a thin consistency, such as this one
  • The following items are required: Piping bag(s)
  • Cake turntable
  • Metal bench scraper
  • Metal angled spatula
  • Hot water and towel.

Step 1: Gather The Right Tools

  1. When it comes to achieving a flawless finish, having the correct equipment makes all the difference.
  2. You’ll see that I’ve included metal spatulas and scrapers in the above-mentioned supply list.
  3. When you’re smoothing, you may use these materials to heat up the tools, and much like when you’re ironing a shirt, a little heat can help smooth over any wrinkles or flaws that may appear in the cake finish.

Since the beginning, I’ve relied on this 6-inch stainless steel bench scraper and Wilton’s 13-inch angled spatula, both of which have proven to be really helpful.A decent cake turntable is essential, and I have two of them that I use and like using.The more affordable of the two is this one by Wilton, which is shown above.To keep your cake from sliding about, a beautiful rubber circle has been placed into the top of the container.

  1. Aside than that, I have an Ateco turntable that comes with a rubber pad to keep it from slipping about.
  2. In addition to being practical, the Ateco turntable is also really attractive, and I use it to photograph my cakes on a regular basis.

Step 2: Perfection Starts Inside The Cake

  1. It’s true what they say: what matters is what’s on the inside.
  2. If you want a completely level cake, you must begin with layers that are perfectly level.
  3. This entails torting cakes that have a slight amount of rise in the center.

The Wilton Cake Leveler is my preferred tool for this task.You can quickly and easily adjust the height of the leveler and slice away any excess cake, resulting in precisely uniform layers for stacking.When you’re filling your cakes, check to see that the filling is the same height all the way around.It is beneficial to lower the object to eye level and ensure that it is not tilted in any manner.

  1. If you have some additional time on your hands, you may let the cakes cool to room temperature once they’ve been stacked, allowing gravity to do its work before you begin icing them.
  2. As a result of keeping my cakes so cool all of the time and being a bit impatient, I virtually never allow my cakes to settle, although I am aware that this is a step that many cake makers recommend.

Step 3: Mix Up The Right Buttercream Consistency

  1. To frost a cake, you want the buttercream to have a thin consistency, which means that it should be simple to spread and keep its form without being too liquid or too runny.
  2. This vanilla buttercream recipe is ideal for this purpose, but whichever recipe you use, make sure to try it out first before putting it on the cake or frosting.
  3. A simple technique to evaluate the consistency of the frosting is to dip a rubber spatula into it.

When you move your finger over it, it should form peaks that are not too stiff and spread readily.If the frosting is excessively thick, it will be difficult to smooth out the sides, and you will feel as if you are ripping your way through the icing.The finished product can frequently appear airbubbly and have a finish that resembles stucco.This is not good.

  1. Add extra liquid (in most instances heavy whipping cream or whole milk) to thin it down until it reaches the desired consistency and you’re done!

Step 4: Stir The Buttercream To Reduce Air Bubbles

  1. Air bubbles occur on a regular basis.
  2. Most of the time, this is caused by over-mixing the buttercream, which occurs when the whisk or paddle attachment is used to beat in too much air to the mixture.
  3. Sometimes it’s simply a fact of life, and I still have trouble with airbubbly buttercream from time to time, even when I’m careful not to over-mix the mixture.

After years of working with buttercream, I’ve discovered a wonderfully useful method for dramatically eliminating air bubbles: before you add any buttercream to the cake, give it several vigorous stirs with your rubber spatula and push it against the edges of the mixing bowl.Because of the mixer’s mixing action, any undesired air that may have been caught inside the buttercream will be forced out.As you mix it, you’ll see that it becomes smoother and devoid of air pockets, which is a good sign.

Step 5: Apply A Crumb Coat

  1. I understand that some bakers do not feel that all cakes require a crumb coat, but I disagree.
  2. It is only in this manner that all of the crumbs wind up in the first frosting layer (thus the phrase ″crumb coat″), and never in the final frosting layer.
  3. It’s just more visually appealing that way.

To apply a crumb coat, use an offset spatula to spread a thin coating over the whole cake, filling in all of the gaps and holes (such as those between layers), and smooth it all out with a bench scraper.You should have something that looks like a semi-naked cake that’s quite level on both sides and on the top when you’re through.Make sure to put it in the fridge for at least 20 minutes (overnight is much better!) to firm it up a bit before adding the final layer.A firm base for the final layer is really beneficial when it comes to attaining a buttercream finish that is smooth and silky.

Step 6: Apply The Final Layer

  1. After the crumb coat has dried, you’ll be able to start working on turning your dream buttercream cake become a reality.
  2. I’ve discovered that piping the buttercream around the cake, rather than applying it with a spatula, is a significant game changer for me when it comes to cake decorating.
  3. It is quite helpful in keeping the buttercream even across the whole cake and makes it significantly simpler to smooth out.

PIPING THE BUTTERCREAM IN EVEN LINES AS YOU ROLL THE CAKE ON THE TURNABLE When you get to the top, pipe a ring around the border of the cake and then fill in the center of the cake with buttercream to finish it off.Make sure the cake’s surface is precisely level and smooth by first smoothing the top of the cake.Then, using a bench scraper, smooth the sides of the cake, scraping the extra buttercream off the scraper after each pass.Maintaining a vertically level scraper, while simultaneously scraping at a 45-degree angle to the side of the cake, is essential (tighter angles help reduce those unsightly lines in the cake finish).

  1. Feel free to take your time and be deliberate about this procedure.
  2. If you see any holes in the finish of your cake, simply fill them in with buttercream and continue scraping until the cake is finished.
  3. With each passing stroke of your knife, the buttercream on the edges of your cake will begin to rise higher than the top of the cake, creating the appearance of a crown.
  4. This is exactly what you’re looking for.

Take your angled spatula and level off the top of your cake, smoothing the outsides of the buttercream crown toward the center of your cake to get a clean, crisp edge.Recall that you must scrape away any remaining buttercream and clean your equipment before smoothing the cake out.You shouldn’t be frightened to lower yourself to eye level and check that your top is level.Do you need to lift one of the sides of the top?More buttercream can be added and smoothed down until everything is level.

Step 7: Apply A Little Heat

  1. I’ve discovered a miraculous method that can practically eliminate any defects in your buttercream finish, even if you have a few little ones.
  2. It involves using a heated spatula to smooth out any imperfections.
  3. Remember how I mentioned that you’d need a metal bench scraper and an angled spatula to complete your project?

This is the reason why.Run your metal scraper or offset spatula under boiling water and dry it well with a towel so that it is dry but still heated to the touch when you contact it.When you use this heated gadget to slowly smooth the edges and/or top of the cake, you’ll be surprised at how smooth the buttercream gets.Repeat the process of heating your utensils, rinsing them, and smoothing the cake until you have the smoothest buttercream you’ve ever seen (around 30 minutes).

Step 8: Extra Magic

  1. I’ve discovered another approach that works well if you’ve been at this smoothing process for a while and your cake is still looking a little rough around the edges.
  2. Put an end to whatever you’re doing and put the cake in the refrigerator for at least 30 minutes.
  3. After a few hours, the finish will solidify and become much easier to work with, making it considerably more useful.

Once the buttercream has been well cooled, continue where you left off.To finish the cake, spread a very thin layer of fresh buttercream over the whole surface and smooth it out.When you have a good strong base to work with, you will be surprised at how easy it is to smooth the buttercream.As a result, this step takes a little longer, and I don’t usually do it unless I’m desperate for a clean finish and the final design relies on it.

  1. But when I do, it’s like being in a smooth city.
  2. Smooth buttercream cakes don’t have to be difficult to make or eat.
  3. You’ll be an expert at this in no time if you put in the necessary effort and learn the approaches that suit your needs.
  4. Consider checking out my other YouTube videos if you found the video instructional section of this article to be of assistance.

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How to Frost a Cake Smoothly – Step by Step Tutorial

  • Recently, I’ve been attempting to return to the fundamentals. However, despite the fact that I’ve published several cake recipes, I’ve never written a comprehensive piece on how to frost a cake neatly. You’re not kidding, are you? This comprehensive tutorial demonstrates step-by-step how to decorate and frost a cake from beginning to end. It’s a terrific tool for beginner bakers or anybody who has difficulty frosting cakes with smooth sides on their first try. My tips and tricks include: what cake boards I use, how to avoid your cake layers from sliding around, how to crumb coat (also known as dirty ice a cake), and most importantly, how to create smooth sides for a lovely, completed look. In addition, I’ll go through some of the usual problems that beginner bakers encounter while icing layer cakes! These include issues such as: why are the edges of my cake bulging? why are my cake layers sliding? how can I prevent breaking my cake layers when icing a cake? why is my cake lopsided? and more.
  • What can I do to keep my cake from sweating or forming condensation on it?
  • American buttercream is my preferred type of frosting to work with because it is my favorite to eat, but this instruction may be applied with any style of buttercream, from Russian to Swiss Meringue. It is beneficial to have the appropriate tools in order to achieve success. All of these equipment are not absolutely required, but they will make your life a whole lot simpler when it comes to cake decorating and other baking projects. (This is my favorite, but a plastic cake stand like this would also work! )
  • a rotating cake stand (this is my personal favorite, but a plastic cake stand like this would also work! )
  • Offset spatula (large and/or tiny)
  • bench scraper
  • greaseproof cake board or fully flat plate
See also:  How To Save Money On A Wedding Cake?

Step 1: Level Your Cake Layers Once They’ve Completely Cooled

  1. First and foremost, make sure that your cake layers are level!
  2. It is recommended that you do this once the cake layers have completely cooled to room temperature.
  3. If you try to eat them while they’re still warm, they’ll crumble and you’ll end up with a huge mess on your hands.

Carefully level the tops of each cake layer with a serrated knife before assembling the cake.This will make it much easier to frost your cake and will help to minimize bulging frosting or air bubbles that might get caught between uneven cake layers in the process.

Step 2: Chill Your Cake Layers

  1. Even though this step may seem strange, I strongly advise chilling your cake layers in the freezer for around 20 minutes before constructing your cake.
  2. It makes them so much simpler to handle and reduces crumbing to a great extent.
  3. As an added bonus, it keeps your cake layers from moving around when you’re icing them.

After being built, the cake will be more sturdy since the buttercream will have stiffened a little due to the cool cake layers.In the event that you prepare your cake layers ahead of time and freeze them, simply remove them from the freezer and unwrap them around 20 minutes before you intend to use them.

Step 3: Stack Your Cake Layers

  1. After that, it’s time to start stacking your cake layers!
  2. Begin by putting a spoonful of buttercream in the middle of your cake board or cake stand, allowing it to dry completely.
  3. This will function as a glue, holding your foundation cake layer in place as you construct the rest of this cake.

Using an offset spatula, apply a thick, uniform layer of buttercream on top of each cake layer to create a layered effect.Check to see that your cake layers are lined and straight as you build them up.I prefer to use my bench scraper as a guide and press it against the side of the cake to verify whether the layers are aligned properly before cutting the cake.Stack your cake layers and push down on the top layer with both of your hands after they are all stacked.

  1. This aids in the removal of any trapped air that may have formed between the layers.
  2. This simple approach aids in the stabilization of your cake layers prior to applying your crumb finish.
  3. You want to press firmly enough to gently compress your cake layers, but not so hard that you push the frosting out between the layers of cake you’re working with.

Step 4: Crumb Coat & Chill

  1. Once your cake layers are stacked, apply a thin coating of frosting to the top and sides of your cake.
  2. This is referred to as a crumb coat, and it is designed to capture those troublesome crumbs, making it simpler to apply a beautiful second coating of frosting.
  3. First, with the use of an offset spatula, apply a thin layer of frosting on the top of the cake.

Then, using another offset spatula, spread extra buttercream along the sides of the cake.Use a bench scraper to smooth out the frosting along the sides of the cake once all of the cake layers have been completely coated with icing.You want to use a reasonable amount of pressure on the object.It should be just enough to smooth out the icing, but not so much that it tears the edges of the cake layers apart.

  1. Scrape the extra buttercream off the cake with a bench scraper after each pass around the cake and place it in a separate bowl.
  2. Avoid mixing your awful crumb frosting into the main frosting dish by mistake.
  3. It’s not worth it.
  4. Use a tiny offset spatula to slide any excess icing from the top edge of the cake toward the center of the cake after you’ve flattened the side of the cake.

It may take some effort to become accustomed to this action, but the more you do it, the more natural it becomes.Even though the crumb coat does not have to be perfectly smooth, the smoother it is, the simpler it will be to smooth the second layer of frosting.You may use this as an excellent chance to rehearse the procedures you’ll be taking when you smooth the second application of icing on your cake.It’s basically the same actions as before, except with a thinner covering of icing.Once you’re satisfied with your crumb coat, place the cake in the refrigerator for 20 minutes or the freezer for 5 minutes to set.Chill the cake until the icing is firm to the touch and the cake is completely set.

Step 5: Add on the Second Coat of Frosting

  1. Remove your cake from the refrigerator or freezer and give your buttercream a nice swirl to bring it back to life.
  2. I’ve noticed that my frosting produces air bubbles when it sits out in the sun.
  3. After you’ve stirred the frosting with a rubber spatula for a couple of minutes, it should have returned to its silky-smooth state.

During this phase, I also tinted my icing purple to make it easier to notice and photograph.Then apply a second layer of icing on the cake.A thick layer of frosting should be put on top of the cake using a broad offset spatula.Then, using extra buttercream, apply it along the sides of the cake.

  1. In comparison to your crumb coat, this layer should be significantly thicker.
  2. At this point, you shouldn’t be able to see any of your cake layers anymore.
  3. Smooth the frosting over the sides of the cake with a bench scraper to make it seem even.
  4. In this case, the purpose is more about spreading the frosting around the cake than it is about scraping it off.

Attempt to hold your bench scraper at an angle that is almost parallel to the surface of the cake..After each pass around the cake, use a modest amount of pressure and scrape away any extra buttercream.

Step6: Patch the Frosting Gaps

If you look closely after your first few passes, you may notice some little areas or patches that require more frosting. Small dabs of more buttercream can be applied to these spots, and then smoothed out with your bench scraper while applying somewhat less force. Repeat this procedure until the sides of your cake are completely smoothed and polished.

Step7: Heat Things Up

  1. Once your frosting is almost smooth, it’s time to use my favorite frosting smoothing technique to finish it off perfectly.
  2. Run your bench scraper under hot water and dry it thoroughly before using it to very carefully smooth the icing.
  3. A small amount of heat from the metal melts the frosting, resulting in a lustrous, silky smooth finishing appearance.

The top of the cake should have a lip of frosting around it after you’ve smoothed the edge of the cake with your spatula.If you want your cake to have sharp edges, you must ensure that the icing extends over the top of the cake.To finish, use a tiny offset spatula to scrape extra icing down the top border of the cake and into the center, removing it after each pass of the spatula.If you let the frosting to accumulate in the middle of the cake, it may result in a domed top.

  1. It is critical that you brush the buttercream off your little offset spatula after each pass, or else your edges will not seem as clean as they may be.

Step 8: Keep Practicing

  1. The first few times you frost a cake, you may find that these movements do not seem natural or intuitive.
  2. This is completely normal!
  3. It takes a lot of practice to become proficient with them and develop muscle memory.

Even after years of cake-making, it still takes me 10-20 minutes to smooth the second coat of icing on a layer cake.It always appears to be such a quick process in my films, but that’s just the magic of video editing doing its magic.It is a long and drawn-out procedure, but it is ultimately worthwhile!The race is won by those who go slowly and steadily.

Troubleshooting

  1. While I’d like to believe that after reading this, you’ll be able to frost a cake without incident, I’m well aware that things don’t always go as planned.
  2. The following are some frequent problems that individuals have when icing a cake, as well as solutions to these problems.
  3. Generally speaking, leveling and cooling your cake layers is the solution to almost all of your baking woes!

It adds a little additional time to the procedure, but it makes it so much simpler overall.

Why Are Sides of My Cake Bulging?

  1. There are a number of different factors that might cause your frosting to slide out between your cake layers while it rests in the refrigerator.
  2. The most typical reason for this is because the cake layers have not been leveled properly, which can result in air being trapped between the layers of the cake.
  3. Using flat cake layers, as well as pushing down on the cake layers after they’ve been stacked, can assist avoid this problem.

It’s also possible that your buttercream is too thin in consistency.When you’re constructing and icing your cake, it’s critical that your buttercream has the proper consistency.

Why Are My Cake Layers Sliding?

  1. As a cake decorator, there is nothing more stressful than having your cake layers slip all over the place when you are attempting to frost your cake.
  2. The reason for this is because your cake layers are not cooled, your buttercream is too thin, or if you’re filling your cake with a mushy filling such as jam or apricot jam.
  3. There are a few things you can do to keep this from happening.

It is strongly recommended that you chill your cake layers in the freezer for 20 minutes before assembling your cake layers.It also helps to use a buttercream that is thick and solid (like my American buttercream).In order to hold the filling in place and prevent adding too much, pipe a buttercream ring around the outside of the cake before adding the filling to the center.

How Can I Avoid Tearing My Cake Layers While I’m Frosting a Cake?

If you’ve had your cake layers rip while you’ve been icing your cake, you may want to cool your cake layers and make sure your buttercream isn’t too thick before you continue. There are certain cake recipes that are also simpler to frost than others, so if you’re having trouble, you might want to try a sturdier cake recipe, like my vanilla layer cake recipe, instead.

Why is My Cake Lopsided?

  1. If your cakes are turning out uneven, it’s most likely because you aren’t leveling your cake layers properly before baking them.
  2. Before assembling your cake, use a serrated knife to level the top of each cake layer before stacking the layers.
  3. I also recommend that you examine the form of your cake once it has been built to ensure that it is level.

Some individuals go so far as to use an actual level to ensure that everything is perfectly aligned.This is normally used for larger cakes, such as wedding cakes, but it is an excellent method to double-check!

How Can I Prevent My Cake from Sweating or Having Condensation?

  1. Condensation is another major problem with cakes.
  2. The likelihood of this occurring is quite high if you reside in an extremely warm or humid region.
  3. Make an effort to chill the cake in the refrigerator rather than the freezer to reduce the chance of temperature shock, and keep your kitchen as cold as you can!

If you have a fan or an air conditioner, make sure to turn them on while you are baking your cake.

Let Me Know What You Think

I hope this article has shown you how to frost a cake properly and has assisted you in getting the smoothest sides possible on your cakes. If you post pictures of your cakes on social media, please tag me @chelsweets andchelsweets so that I may see your fantastic creations.

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