How To Smooth Icing On A Cake?

American Buttercream. American buttercream is the easiest and most common buttercream frosting—and the quickest to make.

How do you smooth out frosting on a cake?

Place a smooth paper towel on top of the cake and use a fondant smoother to smooth out the frosting. Repeat the process on the sides of the cake. This will help get rid of any bumps and inconsistencies in texture, giving the cake a smooth finish like fondant.

How to fix a crusty icing cake?

Fully cover the top and sides with icing. Don’t worry if it is not totally smooth yet, as the next steps will fix that. Use an icing smoother to further smooth the icing on the cake. This will help fill in any air pockets that may have formed. Make sure that the cake is fully covered in frosting and that there are no gaps.

Can you use fondant instead of icing on a cake?

Though fondant gives cakes a beautiful, smooth appearance, not everyone is a fan of how it tastes. In addition, it can be tricky to work with. Fortunately, you can still get a smooth finish on your cake with icing.

How do you make a cake smooth and shiny?

Part 2: Making it smooth! 1 Smooth surface – Remove the cake from the fridge. 2 Smooth sides – Smooth and straighten the side of the cake using a cake scraper, if you have one. 3 Tidy corners – run a small palette knife lightly around the rim on a 45 degree angle, then smooth this out on the surface and side of the cake. More items

How do you smooth icing on a cake without a smoother?

If you don’t have an icing spatula, you can use the back, straight edge of a large knife to smooth your buttercream and then clean up the bottom of your cake plate with a paper towel. What is this? Next, take a freezer bag and fill it with your icing. Push the icing into one corner and twist the bag.

Why is my cake falling apart when I ice it?

Adding too much moisture to your cake, like milk, buttermilk, or oil, can cause it to fall apart. There won’t be a proper balance between the wet and dry ingredients. This will cause the structure to not be able to stay together because there is too much moisture in the batter.

What can I use instead of a cake scraper?

A board scraper can work, especially for a smaller cake.

Brand new drywall or woodworking tools are a decent substitute.

A smooth-edged silicone cutting board can substitute.

Your regular offset spatula will do in a pinch, but you have to work slowly and scrape frosting off frequently.

How do you make icing look good without pipes?

To get that nice frosting on the cupcake without a tip, you can use one of four methods:

1. Use a Ziplock bag.
2. Use a knife.
3. Dip the cupcake.
4. Use a cookie dough scooper.

How do you smooth a cake with a paper towel?

Begin by placing the flat side of the paper towel over the top of the cake. Flatten your hand and smooth out the towel over the cake using light pressure, then carefully lift the paper towel off. As long as you used the shortening-based frosting recipe above, your towel should be clean and free of frosting.

Should you chill a 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.

Should you freeze cake layers before frosting?

While you do not have to freeze a cake before frosting, it is recommended. Freezing a cake before frosting it will result in a moister cake and it will be easier to decorate and add icing.

What can I use if I don’t have an offset spatula?

Long and small offset spatulas, for frosting (you can always use a butter knife if you don’t have these) 10-inch serrated knife, for trimming the cakes. OPTIONAL, for technique #4: Piping bag with 1/2-inch round tip.

What does a pastry scraper look like?

A bench scraper, sometimes also called a bench knife, a dough scraper, or any number of other variations, is a flat, rectangular piece of steel with a handle along one edge. In short, it’s like the chef’s knife of the baking world, the tool that, if that’s your line of work, you hold in your hand more than any other.

What is cake lifter?

The easy way to lift cakes, cake layers, cookies and more, this cake lifter is the perfect tool to keep on hand if you’re a keen baker. It is perfectly angled to lift large cakes easily and securely. It will slide smoothly under cakes without damaging them.

How to make cake icing that hardens?

Step One: Place Frosting into Microwave Safe Bowl

Using a spatula,scoop half of a can of frosting into a microwave-safe bowl.

Step Two: Place the Rest of the Frosting into a Piping Bag with Tip

Use the spatula to scoop the rest of the frosting into a piping bag with a fine tip.

Step Three: Microwave Frosting

How to decorate cake without icing?

Quick and easy whipped cream

Delicate fresh fruit

Chocolate drizzle

Chopped nuts

How to marble icing on a cake?

Circles With Different Effects. Before we show you how we created this particular marble effect,it’s good to know that there are so many different ways to create

Rolled Out Sausages. Covering the board in sugarpaste is not essential but it does create an elegant look.

Start Rolling Sausages Into Sugarpaste.

Rolling Out Sugarpaste.

How To Make Icing Smooth Like Fondant

Do you want your cake to have a nice finish?Are you trying to stay away from fondant?If that’s the case, you’ll want to know how to produce icing that’s silky like fondant.

• Despite the fact that fondant provides cakes a lovely and flawless look, not everyone like the flavor of fondant.
• Furthermore, it might be difficult to deal with at times.
• Unfortunately, you will not be able to get a flawless finish on your cake without using icing.
• When you have the correct equipment and experience, you can expertly design your cake so that it has a flawless finish without having to use any fondant.

Icing may be a fantastic and delicious method to decorate your cakes and give them a beautiful appearance.When you follow this procedure, getting that flawless finish is more easier than you would believe.This technique may be used for any type of cake, including filled, stacked, round, and rectangular.The frosting may be any type you like, however American buttercream is the finest choice.

What You Will Need to Make Icing Smooth Like Fondant

• Equipment Cake that has been completely cooled
• icing of your choosing
• The following items are required: a turntable cake stand, smooth paper towels or parchment paper, an icing smoother, and fondant smoother.
• A spatula with an offset
• Optional: a piping bag and nozzle

Cake Decorating Supplies Kit for Beginners with 150 Pieces

Step by Step Instructions

First and foremost, apply a crumb coat to your cake.To make a crumb coat for your cake, apply a thin layer of icing over the edges and top of your cake using an offset spatula.Allow the cake to cool in the refrigerator for 10-15 minutes after the frosting has been applied.

• When you are decorating your cake, the crumb coat serves as a foundation for your work.
• Step Two: Apply the Frosting to the Cake If you want to ice your cake while it is still on the turntable, wait until the crumb coat has dried completely before doing so.
• Icing should be used to completely cover the top and sides of the cake.
• Don’t be concerned if things aren’t running perfectly smooth just now; the next stages will correct this.

Use an icing smoother to smooth out the cake in Step Three.To make the frosting on the cake even smoother, use an icing smoother to smooth it out more.This will aid in the filling of any air pockets that may have developed.Check to see that the cake is completely covered in frosting and that there are no gaps in the coverage.Step Four: Smooth out the fondant with a smooth paper towel and a fondant smoother.

Place a smooth paper towel on top of the cake and smooth out the icing using a fondant smoother to make it seem more professional.To decorate the sides of the cake, repeat the technique.This will aid in the removal of any lumps and irregularities in texture, resulting in a smooth surface similar to that of fondant.If you don’t have access to a smooth paper towel, wax paper can be used.This trick, on the other hand, will work best with a smooth paper towel, such as the Viva brand.

Step Five: Pipe Layouts and Designs Once your cake has a nice surface, it will provide an excellent basis for decorating with designs.To make detailed designs, you can use a piping bag and a nozzle of your choosing.You can either leave the cake plain or decorate it with sprinkles if you so choose.

Tips and Tricks to Make Icing Smooth

• Trimming the top of your cake with a serrated knife will help to ensure that it has a smooth surface. In this way, the cake is given a polished and professional appearance. When preparing a cake with layers, it is important to trim each layer in order to get a balanced appearance. As soon as your cake is finished decorating, you can either serve it immediately or preserve it in an airtight container in the refrigerator. Your cake will keep for 2-4 days in the refrigerator, and any leftovers should be stored in the refrigerator as well. For the best results while decorating a cake, the frosting should be at room temperature. As a result, it will be much simpler to deal with because the texture will be more easily disseminated. If it begins to melt while you are working with it, place it in the refrigerator for 5-10 minutes to cool it down further. Using a crusting buttercream, such as an American buttercream recipe, is recommended when attempting this tutorial’s techniques. American buttercream is recommended since certain other varieties of frostings may somewhat adhere to the paper towel when used in this manner. More delectable dishes may be found by visiting this link: Traditional Ina Garten Birthday Cake with Vanilla Buttercream
• Delicious Vanilla Cake from Scratch with Pudding Mix
• Traditional Ina Garten Birthday Cake with Chocolate Buttercream

How to Ice a Cake Smoothly without Fondant

If you want to make your cake look smooth, you don’t have to worry about attempting to do it using fondant.Following the instructions in this article, you will be able to utilize buttercream to produce an exquisite, glossy finish.Not only will this look fantastic, but it will also taste fantastic because it is made entirely of buttercream.

• Although it may take some effort to get the hang of this technique, your cakes will seem as if they were freshly baked from scratch once you master it.
• This approach is excellent for decorating cakes for any occasion since it provides a flat surface on which to adhere any embellishments or lettering that you like.
• Is there anything more you’d like to know about making the icing smooth like fondant?
• If so, please ask them in the comments section below, and please spread the word about this post if you found it useful.

More information on How to Make a Lego Cake Without Fondant may be found here.Do you think this article is interesting?Please share this with your Facebook friends.

Smooth frosting or ganache finish on cakes

There are several steps to spreading buttercream frosting and chocolate ganache on cakes such that they are (almost!) flawlessly smooth — on both the top and sides!

Smooth buttercream frosting or ganache on cakes

The desire for a flawlessly smooth icing on a cake might be motivated by a number of different factors.Perhaps you just need a flawless, smooth cake surface for the purpose of applying your cake decoration.Alternatively, you may require an impeccably even base in order to apply a faultless Mirror Glaze.

• So I’m going to show you how I do it today.
• Yes, I will be bringing out some of my specialized cake-decorating tools and supplies.
• Nevertheless, they aren’t required.
• They just expedite the process of frosting cakes.

If you do not have all of the equipment provided, don’t be concerned — I suggest alternatives that I personally utilized up until a few months ago!

What frosting to use

This technique may be done with either buttercream or chocolate ganache, depending on your preference.You may use any flavor you wish for the buttercream frosting, as long as it has enough structure — that is, it is not too loose – to hold its shape.I have two recipes that are ideal for this tutorial: my Chocolate Buttercream recipe and my Vanilla Buttercream recipe.

• (Please note that the Vanilla Buttercream recipe is included in the Vanilla Cake recipe.)

What cake to use

You may use any type of cake that you desire.The Chocolate Cake with a Dark Chocolate Ganache that I made for this lesson is an exquisite and timeless combination, and I wanted to share it with you.In particular, once it has been completed with a Mirror Glaze – which is why I like a flat surface on this cake!

• And then there’s the, ummmm, ″icing on the cake″ (yes, I said it): Using only one bowl, this cake is a one-dish miraculous creation that is deeply chocolaty while still being ultra-moist and having a lengthy shelf life.
• My traditional Vanilla Cake, depicted below, might also be a good choice for this occasion.
• Another advantage is that you will probably not need to level it because it will come out nearly completely flat!

Part 1: Frosting the cake

1. To level the cake, just slice off the mounded top of each cake with a serrated knife, as shown in the photo. It’s honestly simpler to eyeball it than it is to fiddle with cake levellers when using the edge of the cake as a reference
3. In order to frost the cake, turn it upside down so that you can work on a perfectly flat surface. If you have access to a cake spinner, use it to speed up the frosting process. However, it is not required. I’ve been icing cakes for the most of my life without ever having one up until two weeks ago! This is the one I purchased — it is incredibly strong and non-slip, which is exactly what you want. There’s no use in obtaining a bumpy, inexpensive plastic one. It’s available on Amazon in the United States. The following links are not affiliate links.)
5. Pipe on the chocolate ganache in a swirl pattern — this is the quickest and most straightforward method of frosting a cake so that it is perfectly level. Believe me when I say that drizzling a huge scoop of ganache on the cake is far more difficult
7. Spread the ganache on top of the cake to fill in the spaces. Remember that this is the filler layer, which will be leveled/squished when the next cake layer is applied
8. there is no need to be flawless here.

5.Finish with the second layer, then pipe ganache all around the sides, starting at the base and working your way up to the top edge; 6.Pipe ganache on the surface in the same coil pattern, all the way to the edge; 7.

• Roughly smooth it out using a small palette knife (or butter knife) – don’t worry about making it perfectly smooth at this point; just get it as smooth as possible.
• In order to make the ganache simpler to work with and to get a stunningly smooth finish, we’ll put it in the refrigerator to chill.
• 8.
• Refrigerate for 1 hour to harden up the ganache — this will make it much simpler to smooth up the surface.

9.

Part 2: Making it smooth!

1. Remove the cake from the refrigerator and smooth the surface. Refrigerate overnight or for many hours before using, and let it to soften for 5-10 minutes before dealing with it again. Once you’ve done that, use a variety of large and small palette knives, or basically anything flat and reasonably long so that you can swipe it across the surface of the cake to smooth it out as much as you possibly can. A mix of a large and a little palette knife is what I use. The huge one is useful for leveling large areas of ground, while the tiny one is much easier to operate with and provides superior control
3. Use a cake scraper to smooth and straighten the sides of the cake, if you have one, to ensure that the cake is perfectly round. Otherwise, anything with a straight edge would do — I used to use a ruler (which is still functional! )
5. Straighten up the corners by running a tiny palette knife lightly over the rim at a 45-degree angle, then smoothing out the rest of the cake’s top and sides. This is also your opportunity to ensure that the cake is completely round when viewed from above.
6. Check at eye level – Looking at your cake from the side is the best method to see how smooth and level it is.

IMPORTANT TIP: When the buttercream or ganache is little on the hard side and fresh out of the fridge, smoothing the edges and surfaces is the quickest and most straightforward method.As a result, if you handle it for an extended period of time and it becomes soft again, simply place it back in the refrigerator for a short period of time.Depending on the temperature of your kitchen, the time it takes for the ganache or buttercream to become too soft to work with might range from 10 minutes in the winter to 3 minutes in the height of summer.

Part 3: Moving the frosted cake

When I need to transfer cakes with additional care, I use two palettes or kitchen knives to do so in a nice and orderly manner. The following is an example of a Mirror Glaze Cake, as seen in the step images and in the video:

1. 2 long palette knives or 2 kitchen knives (or one of each, as I do!) — Use two long palette knives or two kitchen knives (or one of each, as I do!). Put two of them under the cake about a quarter of the way through – one from the left side and the other from the right
3. Lift them both at the same time, and then transfer the cake to the rack or plate
5. With a third knife, gently push the cake off the rack/platter. Leave the shifting knives in place beneath the cake until the cake has been placed on the rack or plate. Remove the shifting knives from the ganache/frosting/mirror glaze with a butter knife or tiny palette knife to ensure that they are removed smoothly without causing the ganache/frosting/mirror glaze to become messy. Edges that are nice! (That’s just a smear of frosting on the cake dish, as seen in the preceding stage images.)

That’s all there is to it.Your cake is now complete with silky icing or chocolate ganache, and it’s ready for you to decorate whatever you like!Oh, and I can’t leave you without giving you a little peek at how that Mirror Glaze looks in action….

• It may seem unusual to create an article without include a recipe, however it does not appear that putting down the above procedures in a recipe card would be of much use.
• Maybe I’m completely incorrect.
• If you’d want me to condense the instructions in a recipe card – possibly even without the photographs – just let me know in the comments section and I’ll do it!
• – Nagi x Nagi x Nagi x

Life of Dozer

As you can see, this is not one of his more endearing behaviors (it’s a really windy and chilly day today, and the wind is blasting into the home!).

Icing a Cake Smoothly

It is possible that this content contains affiliate links.Please take the time to read my privacy statement and disclosure.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.

Other forms, such as the square or the hexagon, might be a little more difficult to create.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.Yes, this inconspicuous little gadget will make your life much easier when it comes to smoothing a cake out.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.

1. Don’t be afraid to speak out because we will move the icing around and eliminate the majority of it.
2. Now, using a spatula, cover the top of the cake with icing.
3. Try not to raise the spatula too much to avoid getting any crumbs on your hands.
4. If you do get crumbs, simply brush them off onto a clean bowl and use them for the filling instead.
5. Depending on your preference, you can spread part of the frosting towards the side of the cake and remove some of the excess icing..
6. 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.

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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 shared numerous cake recipes, I’ve never written a comprehensive post on how to frost a cake smoothly. You’re not kidding, are you? This comprehensive post demonstrates step-by-step how to decorate and frost a cake from beginning to end. It’s a great tool for new bakers or anyone who has difficulty frosting cakes with smooth sides on their first try. My tips and tricks include: what cake boards I use, how to keep your cake layers from sliding around, how to crumb coat (also known as dirty ice a cake), and most importantly, how to get smooth sides for a beautiful, finished look. In addition, I’ll go over some of the common problems that new bakers encounter when frosting layer cakes! These include questions such as: why are the sides of my cake bulging? why are my cake layers sliding? how can I avoid tearing my cake layers while frosting 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

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

First and foremost, make sure that your cake layers are level!It is recommended that you do this once the cake layers have completely cooled to room temperature.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

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.It makes them so much simpler to handle and reduces crumbing to a great extent.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

After that, it’s time to start stacking your cake layers!Begin by putting a spoonful of buttercream in the middle of your cake board or cake stand, allowing it to dry completely.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.

This aids in the removal of any trapped air that may have formed between the layers.This simple approach aids in the stabilization of your cake layers prior to applying your crumb finish.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

Once your cake layers are stacked, apply a thin coating of frosting to the top and sides of your cake.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.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.

Scrape the extra buttercream off the cake with a bench scraper after each pass around the cake and place it in a separate bowl.Avoid mixing your awful crumb frosting into the main frosting dish by mistake.It’s not worth it.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

Remove your cake from the refrigerator or freezer and give your buttercream a nice swirl to bring it back to life.I’ve noticed that my frosting produces air bubbles when it sits out in the sun.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.

In comparison to your crumb coat, this layer should be significantly thicker.At this point, you shouldn’t be able to see any of your cake layers anymore.Smooth the frosting over the sides of the cake with a bench scraper to make it seem even.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.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. For the first few times you frost a cake, these actions may not feel natural or intuitive, but that’s just normal!!
2. The ability to master them and develop muscle memory requires a great deal of time and effort.
3. Even after years of baking, it still takes me 10-20 minutes to smooth the second application of icing on my cakes.

Because of the magic of editing, it always appears to be a lightning-fast procedure in my videos.Taking your time is necessary but it will be worth it.Racing is won by those who go slowly and steadily.

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.

Other Post You Might Like:

Homemade Pan Release

How To Get Perfectly Smooth Buttercream Icing

In this article, which is also known as the ‘Viva Paper Towel Method,’ we’ll walk you through the process of making wonderfully smooth buttercream every time.

List of Materials

• Paper Towels of the VIVA® Brand (other quilted brands will not function properly)
• Decorate with an 18-inch icing bag, an angled spatula, and a fondant smoother (also known as a fondant paddle) in extremely hot water.

1. Using a tip 18 and an 18-inch bag, pipe up and down the edge of the crumb-coated cake that has been made.
2. Continue to wrap your fingers around the cake.
3. Using a big metal angled spatula that has been dipped in extremely hot water.

Remove the spatula from the water, dry the spatula, and walk around the cake…in sections…until the cake is completely covered.To remove any air bubbles from the cake, massage it all around with the smooth side of a clean cloth, making sure to push them to the top.Make a circle with your fingertips around the corners of the viva towel, using the smooth side.Smooth the side of the cake with the viva cloth and a fondant paddle to make it look more professional.Fill the top of the cake with the tip number 18.Smooth the top of the cake using an angle spatula that has been heated to a high temperature.

Continue to use the hot spatula until the top is completely finished.By merging the edges effectively and using the smooth side of a viva towel in conjunction with your hand, smooth the top and edge of the towel.Smooth the top and sides a last time with the smooth side of the viva towel and the fondant paddle to make them as smooth as possible.

5 Easy Ways to Decorate Cakes Without Tools

• Five simple cake decorating techniques that may be used to decorate cakes without the need for cake decorating tools. All of the decorations for these cakes are made with items you already have on hand. Caking tools are something I’m a little fascinated with. I’m guessing that the majority of individuals don’t have an armory of cake decorating equipment stashed away in their kitchen like I do. Even if you do, there are instances when you just want to make do with what you have on hand at the time. So I’ve come up with some simple cake decorating ideas that you may use even if you don’t have any cake decorating tools. This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. My policies are available through a link in the website footer. Go to the following page: There are several types of cakes that you will need: the vanilla bakery-style cake
• the pleated cake
• the ruffled cake
• the textured watercolor cake
• and the sprinkle cake.
• Other articles you might be interested in reading include:

Supplies You’ll Need:

• A layer cake that has been cooked (You can find a super delicious vanilla cake here and a really good chocolate cake here.)
• Frosting (I made my favorite vanilla bean buttercream for this). You may find the recipe on this page.)
• A big knife (if you don’t have an icing spatula, you may use the straight, back side of a large knife to smooth the icing)
• gallon-size freezer bags (you can use quart-size, but you’ll have to replace it with icing more frequently). In addition, you must use ‘freezer bags’ rather than standard bags for storing food in the freezer. You’ll wind up with an icing blowout if you use those since they’re not robust enough. Please take my word for it
• Sprinkles (Don’t be concerned if you don’t have any on hand. A second alternative is to use cookie crumbs)
• Food coloring (if you don’t have any of them, that’s OK as well. All of these cakes will still look fantastic)
• a teaspoon
• a cookie cutter
• a vacuum cleaner (since the sprinkles are going crazy)
• and a cake stand.

The vanilla bakery-style cake:

1. This one, I believe, is the simplest and most expedient of the five.
2. Alternatively, you may tint your buttercream with food coloring, or you can leave it white, like I did.
3. Making the icing for your cake is the first step.

If you don’t have an icing spatula, you may smooth your buttercream using the back of a big knife’s straight edge and then wipe the bottom of the cake plate with a paper towel to clean it up.Next, place your icing in a freezer bag and freeze it until firm.Push the frosting to one corner of the bag and screw the bag closed.Take a corner of your freezer bag and cut it off.Squeeze out a small amount of icing and check to see that you have cut enough of the freezer bag off.Make little dots all over the bottom border of the cake using your squeezer.

Top border has swirls created by squeezing away the excess.Finish it off with a few sprinkles, and you’re done!

The pleated cake:

1. You’ll want to start with your iced cake for this particular dessert.
2. Score vertical lines all around the perimeter of the cake using a very clean ruler or long knife to use as a piping guide.
3. Fill your zipper freezer bag halfway and cut off the corner, much as we did for the bakery-style cake above the page.

Make sure that the top seam of your ziplock is up and the bottom seam is down before you begin piping your zigzags.You don’t want them to be too flat (horizontal to the cake).Simply pipe zigzags all the way up between each line that you scored to complete the design.You’re just shifting the position of your piping bag from left to right.Continue to work your way up the cake until you reach the very top.After that, pipe little dots over the top edge of your cake to create a border effect.

After that, you may decorate the top with sprinkles or candles.My version is straightforward.

The Ruffle Cake:

1. Starting with your frosted cake is the best way to go about making this dessert.
2. Score vertical lines all around the perimeter of the cake using a very clean ruler or long knife to use as a piping guide for the icing.
3. Fill your ziplock freezer bag halfway and cut off the corner, much like we did with the bakery-style cake seen here.

To begin piping your zigzags, turn your ziplock so that the top seam is up and the bottom seam is down before you begin.Having them flat is not desirable (horizontal to the cake).Simple zigzags all the way up between each line you scored are all that’s left to do now.You’re just transferring the position of your piping bag from one side to the other of the board.Continue to work your way up the cake until you reach the very top of it.After that, pipe little dots around the top edge of your cake to serve as a border for it.

On top of the cake, you can decorate with sprinkles or candles if you choose.My version was straightforward.

The Textured Watercolor Cake:

1. This one is my favorite since it’s difficult to make a mistake with it.
2. Because of the texture we produce on the cake, you won’t have to worry about making your buttercream smooth, and there will be no piping required with this cake.
3. To begin, combine around four different colors of icing.

One of the colors will serve as your foundation coat, so be sure to prepare enough of that color to cover the whole cake.Keep in mind that this will be the dominating hue you will notice throughout the game.Now take that base color and use it to frost your cake with it.At this stage, don’t even bother trying to make the frosting seem attractive.As much as possible should be applied because some will be removed during the smoothing and texturing processes and you don’t want your cake to show through.Don’t allow your base layer to become too crusty, and don’t put it in the refrigerator just yet.

This layer must maintain its smoothness and workability for the next stage.Now take the other colors you’ve made and just smear them on the cake in random patterns, if you want.Don’t forget about the hat.It’s not going to be pretty at this point.Don’t get too worked up over it.Using an icing spatula or a broad knife, smooth the sides and top of the cupcake.

• You don’t have to be concerned about having it perfectly smooth.
• In the following phase, we’ll add some texture to it.
• Take a teaspoon, preferably one with a more pointed tip, and place it in the cup.
• Drag the spoon around the cake with the tip of the spoon (with the back of the spoon pointing away from the cake).
• To begin, start at the bottom and work your way up and around.
• When you reach the point where you started, tilt it up and continue working your way around.

• Otherwise, the buttercream would pile up on the spoon and create huge clumps, necessitating the need to wipe the spoon off repeatedly.
• Using the end of the spoon, create a swirl pattern on the top of the cake.
• When you’ve finished texturing the cake, go back over some of the areas where the icing clumped together and texture those areas until you’re satisfied with the results of your work.
• It’ll all come down to this:

The Sprinkle Cake:

1. On this cake, I chose chocolate buttercream, but you may use any color you choose.
2. You’ll need a cookie cutter of your choice…any shape will do.
3. Someone’s initials, in my opinion, would be quite lovely.

First and foremost, frost your cake.This is when things become extremely nasty.Put your sprinkles in a large mixing dish.Take a few handfuls of sprinkles and gently press them into the cake’s foundation.Simply use a random pattern to create your design.Sprinkles will end up all over the place.

The cake remained poised on one hand as I grabbed sprinkles with the other while I stood over the sink for this photo shoot.With a pastry brush or paper towel, wipe the cake board well once you’ve finished decorating with the sprinkles.To begin, take a cookie cutter and set it on top of your cake where you would like your design to be seen.With the back of my spoon, I gently patted the sprinkles into the interior of my cutter, ensuring that they were evenly distributed throughout.Remove the cookie cutter from the cake by raising it straight up and away from the cake.Even if there are a few stray sprinkles, you can easily brush them away with a pastry brush or dab a little buttercream on the end of a spoon and slightly contact the sprinkles…they’ll adhere themselves to the spoon!

• Now you may put some buttercream in a freezer bag, snip a corner off the bag, and pipe generous dollops of buttercream across the top of the cake.
• Hold the piping bag directly over the top of the cake, so that it does not contact the cake.
• Squeeze the bag and let the dollop to accumulate before stopping squeezing and lifting the bag up.
• You may either pipe a pearl border around the edge or leave it simple.
• The buttercream dollops are my favorite since, after all, there’s nothing wrong with a little more frosting on your cake, right?
• That’s all there is to it!

• There are five different ways to adorn cakes without using any cake decorating tools at all.
• There are a plethora of possibilities available here.
• Using strategies from each of them, you may make your own copies of the works.
• Have a good time!
• Remember to save it to your Pinterest board for later!

Why Does My Cake Fall Apart?

1. Have you ever found yourself asking yourself the vexing question, ″Why does my cake keep falling apart?″ If this is the case, you have most likely dealt with the difficulties of a cake gone wrong.
2. The frustration of putting in all of that hard effort into preparing a cake just to have it come apart is understandable.
3. There are a variety of potential reasons why your cake may crumble and break apart.

It is inconvenient to have to cope with the ultimate consequence, regardless of the cause behind it.To your advantage, there are certain measures you can take to figure out what’s causing your cake to crumble and how to mend it.

Why Does My Cake Fall Apart?

There is no denying that a cake that has fallen apart is a frustrating experience. Once you’ve spent all that time preparing it, you’ll be disappointed when it falls apart when you attempt to serve it. Fortunately, there are several precautions you can take while baking your cake to assist guarantee that it doesn’t crumble throughout the baking process.

Too Much Moisture

It is possible to make your cake break apart if you add too much moisture to it (such as milk, buttermilk, or oil). Because of this, the wet and dry components will not be in the right proportions. Because there is an excessive amount of moisture in the batter, the structure will not be able to hold together.

Too Little Moisture

In addition to having too much moisture, having too little moisture might cause the cake to crumble and crumble and come apart. If there is insufficient moisture, the cake will be dry. When you attempt to cut it, it will disintegrate as a result of this.

It Was Too Hot When You Cut It

Even as a cake cools, the frosting is still setting, making it fragile. When a cake is sliced while it is still warm, the structure is not completely set yet. If you cut into it while it is still hot, it may crumble and break apart as a result.

Didn’t Bake It For the Right Amount of Time

Unless you bake your cake for an adequate amount of time, or if you bake it for an excessive amount of time, the texture will be incorrect. It is possible that your cake will come apart in either situation. Cakes are fragile, and the amount of time spent baking them is critical to creating the desired texture.

Your Frosting is Too Stiff

Using too thick a frosting might cause the cake to disintegrate while you’re putting the finishing touches on it. If the frosting is too hard, it will be difficult to spread neatly. This will cause the delicate outer layer of the cake to be torn apart.

How to Prevent Your Cake From Falling Apart

Fortunately, there are a few easy precautions you can take to keep your cake from crumbling to pieces while serving it. By following these instructions, you may assist to guarantee that your cake has a nice, soft texture when finished.

Make Sure to Carefully Measure Your Ingredients

Make sure to properly measure your components to verify that you are obtaining the proper amount of each and every one of them. In order to get the most exact measurements, weigh your ingredients before measuring them out.

Make Sure to Bake it According to the Recipe

Make sure to bake your cake for the specified period of time specified in the recipe you are using. Check the finished product with a toothpick to see whether it is done. If the toothpick comes out clean, your cake is done; if not, return it to the oven for a few more minutes until it is.

Allow it to Fully Cool

Allow for complete cooling of your cake before cutting or decorating it. Allow it to cool in the pan for a few minutes after it has been taken out of the oven. Afterwards, gently move it to a wire rack and let it aside to cool completely before relocating it. The pan should be carefully inverted onto the wire rack as it is being transferred to prevent the likelihood of it shattering.

Use Room Temperature Frosting When Decorating

When it comes to decorating a cake, the temperature of the frosting is critical. You will want to use frosting that has been left out at room temperature. A cake with frosting that is too cold will be hard and may rip when you try to spread it on top of it.

Use an Offset Spatula to Frost

When frosting your cake, use an offset spatula to provide a smooth finish. This will help the icing to spread evenly across the surface of your cake. Rubber spatulas should be avoided since they are not sensitive enough for this application. LEGERM Cake Decorating Angled Icing Spatula Set of 6 with Wooden Handle, 8 and 10 Inch Overall Length

No More Cake Falls Apart When Cutting

1. But why did my cake crumble in the first place?
2. Crumbly cakes that crumble to the ground are incredibly inconvenient.
3. These icings are not only a nuisance to clean up, but they may also degrade the texture of your cake.

Fortunately, there are several precautions you may take to avoid this from happening, allowing you to continue baking your beautiful cake.Do you have any queries about why my cake crumbled to the ground?If you have any questions, please post them in the comments section below.Do you think this article is interesting?Please share this with your Facebook friends.

4 Easy Ways You Can Frost Your Cupcakes Today Without a Tip

1. It is possible that this content contains affiliate links.
2. If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.
3. Aside from that, I earn money as an Amazon Associate when people make eligible purchases.

A cupcake is the pinnacle of all things sweet in the United States.When combined with the light, fluffy cake foundation and smooth, creamy piped icing, the cupcake is a delightfully varied and delectable dessert option.When one sees a cupcake at a store or in a bakery, one is compelled to marvel at the exquisite beauty of the icing on top of the cupcake.The component of the cupcake that you want to appear attractive is the top of the cupcake, which can be a circular dome of icing, a piped frosting with ridges, or anything in between.As you may be aware, many bakeries and retail establishments that sell cupcakes employ a variety of sophisticated piping tips to achieve that flawless appearance.Piping tips may be difficult to come by (although Amazon now makes it simple to locate a great, inexpensive set), and they can also be inconvenient to use on occasion.

Do you want to make cupcakes but don’t have a piping tip?It’s not an issue.To that end, be sure to learn how to fill cupcakes without using any equipment, how to prepare cupcakes without using a pan, and how to bake cupcakes without using liners.In order to obtain that beautiful frosting on the cupcake without using a tip, you can choose from one of four options:

1. Ziplock bag, knife, cupcake, cookie dough scooper, and a few more items are recommended.

Before we dive into the specifics of these four methods, let’s take a quick look at the advantages and disadvantages of using a piping tip.

Benefits of Using a Piping Tip

• With the frosting, you can get a smooth and crisp finish.
• Moreover, it removes the mess while allowing for simple manipulation and control of the pipework.
• There are several ways in which you may decorate your cupcakes—piping tips are available in a variety of shapes and designs
• and icing sugar is available in a variety of flavors.
• In order to pipe icing onto the cupcake, it doesn’t take long at all.

See what you can do with these fast video tutorials, which demonstrate a variety of options and the consequences you may expect:

Drawbacks of Using a Piping Tip

• It is difficult to clean
• If you only have one size of frosting tip, you won’t have much control over how much frosting goes on the cupcake.
• Frosting is thrown away at the end of the table
• It necessitates the use of pastry bags, which must be purchased from a store along with the tips, the most of which cannot be reused

Ways to Frost Cupcakes Without a Piping Tip

1 – Use a Plastic Ziploc Bag

• A Ziploc bag may be used to create a piping tip quickly and easily. You won’t have to buy another bag or another tip because everything is included in one package. The advantages of utilizing a Ziploc bag include the fact that it is simple to use, quick, inexpensive, and widely accessible. The disadvantages are that it might be untidy and that it is difficult to get that flawless circle. It’s easy to learn to pipe using a Ziploc bag, as demonstrated in this video: How to make use of it: For best results, start with the Ziploc bag open and transfer the frosting into the bag using a spatula
• this will ensure that the frosting is ready to use for icing your cupcakes.
• Push the frosting to the corner of the bag where you want it to be. Cut the corner of the bag to the size of the ″tip″ you want it to be by cutting it with scissors. When you cut the corner of the Ziploc bag, keep in mind that the bag will expand into a circle, so don’t cut it too far up unless you want a large tip.
• The frosting should be squeezed out of the Ziploc bag in a circle. Alternatively, if you want a smoother dome on your cupcake, press the corner of your Ziploc bag gently against the middle of your cupcake and squeeze while simultaneously holding the bag down, resulting in a nice circle of frosting on top of your cupcake.

2 – Go Old School With a Knife

Using a knife to frost a cupcake is one of the quickest and most effective methods. A knife is simple to use, readily available, and does not need a significant amount of time. It will take time and care, though, to use the knife to get a sharp and flawless appearance with the hairstyle you want to achieve.

How to use it:

• Pour desired quantity of frosting over cupcake with a knife or a silicone spatula (it doesn’t matter how the frosting looks at this point
• it’s acceptable if it simply looks like a large blob on the cupcake
• you’ll smooth it out later)
• repeat with remaining frosting.
• Make an even layer of frosting on top of the cupcake using a knife, moving it all the way to the edge of the cupcake until it reaches the edge of the cupcake. If this appears to be satisfactory to you, then excell