When To Ice A Cake?

Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
Allow the cake to cool completely. If you try to ice the cake before it’s cool, the icing may melt, ruining the texture. Let it sit at room temperature until you don’t feel warmth when you touch it with your finger.

Can You Ice a cake when it’s warm?

“You can’t ice a cake when it’s warm, because icing is basically all fat, and it melts when warm. Just be patient” All cakes need a crumb coat and a finishing coat. “You’ve got to prime it!” says Goldman. So if you get crumbs in the frosting on the first layer, it’s okay!

What should I do Before I Frost a cake?

Before you frost a cake, make sure that you allow it to cool completely, otherwise the icing will melt. If necessary, slice off the top of the cake layers so that they are completely flat, then coat the cake in a crumb coat, or a thin layer of frosting that will seal in the crumbs so the frosting will be smooth.

How to spread icing on a cake?

Spread the icing. Use your spatula to spread the frosting outwards from the center. You can spin the cake plate to make this easier. Don’t worry about getting the frosting perfectly smooth yet, just make sure that the crumb coat is completely covered.

Should I put cake in fridge before icing?

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.

Is it better to ice a cake cold?

Baking pros in our test kitchen emphasize that it is essential to let the cake completely cool before frosting. Better yet, you can let the cake sit in the refrigerator for a while to make the process even easier.

Do you ice a cake when it’s hot?

To level the cake, allow the layers to cool completely. A warm cake will crumble easily—plus, frosting warm cakes is bad news (you’ll end up with runny frosting). If you want, you can even refrigerate the cake before frosting and leveling. This will help the cake become a bit firmer and it’ll be easier to work with.

How do you keep a cake fresh before icing it?

Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight. In fact, the layers can be kept in the refrigerator for up to a week if you need to space out your cake baking project.

When should I ice my Christmas cake?

There’s no hard and fast rule about when to ice your cake, but it’s best to do it between 24 hours and a week ahead of the big day.

Should I cover a cake while cooling?

You must do this as soon as they are out of the oven, otherwise your cakes will definitely get soggy. Immediately following, cover the cakes tightly with plastic wrap and put aside to cool. If you have a bad recipe or have over-baked your cakes, this will not rescue them from being doomed to dry-ness.

Should I put cake in fridge after icing?

Cakes, whether kept at room temperature or in the refrigerator, should be stored airtight to keep them fresh and moist. If storing in the refrigerator, it’s best to chill the cake uncovered for about 20 minutes in the freezer or refrigerator to let the frosting harden.

Can I put my cake in the fridge to cool?

Yes, you can put your cake in the fridge to cool, provided you let the cake cool briefly (about 5 to 10 minutes) on the countertop first. If you don’t allow a little cooling outside the fridge first, there is a risk of the cake sinking in the middle or sticking firmly to the sides of its pan.

Do you ice the bottom of a cake?

The bottom of the cake is now the top of the cake—because it’s the smoothest part and it will make frosting the top much easier. Take the time to push the top in.

How do you ice a cake step by step?

Follow These Steps

  1. Put a dab of frosting on the cake stand.
  2. Place the first cake layer on the stand.
  3. Put a few strips of parchment paper under your cake.
  4. Start with 1 to 1½ cups of frosting.
  5. Spread the frosting just beyond the edge of your cake.
  6. Place the second layer top-side down.

How do you Frost a cake before it’s baked?

To expedite that process, remove it from the cake pan — you can make this easier by lining the cake pan with parchment paper before you bake the cake. Allow the cake to cool on a wire rack. Frosting a warm cake will make it crumble and fall apart, so wait until the outside is completely cool to the touch before you start frosting it.

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

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

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

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

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

″Icing a cake is the most fundamental kind of sculpting,″ adds Goldman.A lot of buttercream is applied and then scraped off the excess,″ she explains.Cover the cake with long, smooth strokes and smooth it out as much as you can.According to Goldman, the longer the strokes, the fewer lines you will perceive.

Check out the video above to see how it’s done.Are you looking for a nice cake recipe to get you started?You can get the recipe for his chocolate cake here, as well as the recipe for his Swiss Buttercream recipe here.MORE: How to Frost a Cake in Seconds with This Ingenious Technique Buddy’s Laughter-Inducing Audience Tips for a Warm Welcome and Extra Frosting ‘Frost-Along,’ a song by Buddy Valastro

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How to Frost a Cake

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

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

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

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

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

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  • To level the surface of your cake if it has bubbles or bumps, simply scrape them off with a knife and smooth the surface. Any ″marks″ will be covered by the icing.
  • If you are putting wax paper below the cake, make sure you just cover the edges of the cake and have the ability to quickly remove the paper out of the cake when finished. You don’t want to be the one who snags the cake.
  • It is always preferable to have too much icing than than too little.
  • It is possible to have cake crumbs mixed into the frosting if there is not enough icing.


About This Article

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

The following authors contributed to this page, which has been read 303,882 times.Thank you to all of the contributors for making this page possible.

How to Ice a Cake

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

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


Things You’ll Need

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

About This Article

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

Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 817,450 times.

How Long After You Bake Should You Put Icing on a Cake?

Images courtesy of Jupiterimages/Photos.com/Getty Images Frosting not only adds a creamy layer of taste to your cake, but it also helps it preserve its freshness and quality.Because a layer of frosting helps keep the moisture in the cake, it will continue to taste fresh even after it has been sitting out for many days on the counter.However, if you frost the cake too soon after taking it out of the oven, the cake will come apart, so don’t hurry into it.

How Long to Wait

When you remove your cake from the oven, it must be allowed to cool fully before you can apply the frosting.Remove the cake from the pan as soon as possible to speed up the process – you may make this process easier by lining the cake pan with parchment paper before baking the cake.Allow the cake to cool on a wire rack for at least an hour.Ice a warm cake, and it will crumble and fall apart, so wait until the outside of the cake is totally cool to the touch before you begin icing it.You may also make the frosting procedure easier by using room-temperature frosting rather than icing that has been chilled throughout the baking process.This makes the frosting creamier and simpler to spread, reducing the likelihood of it pulling at the surface of the cake and causing rips.

Frost a Layer Cake Like a Pro

Although a crumb coat isn’t strictly required, it will provide the smoothest and most attractive results—plus, it will give you the opportunity to practice spreading the frosting.A crumb coat is a thin coating of frosting that will capture and trap any cake crumbs in it, allowing you to proceed with the final layer without having to worry about crumbs getting into the final layer.Crumb coat is applied in the same manner as frosting, and it is as simple as it sounds.Naturally, you can jump directly to frosting the cake, in which case you should make certain that the cake has had enough time to cool before icing it, as described above (fully cooled cakes allowed to sit are a lot less likely to ″crumb″ as you frost them).Add a substantial cup of frosting to the top of the cake and spread it in a very thin layer across the top, pressing as much frosting to the edges as you can.Make certain you press the spatula all the way through the frosting.

Always start in the centre and work your way outwards, then raise the spatula and start all over again in the middle, working out in each direction.This will give you the greatest results.Don’t go backwards.Make sure to keep the spatula on the frosting and away from the unfrosted cake unless there is plenty of icing on the spatula; otherwise, you risk the spatula picking up pieces of cake.

How do you ice a cake without it falling apart?

  1. What is the best way to ice a cake without it breaking apart?
  2. What is the best way to frost a cake without breaking it?
  3. Do you ice a cake on a cake board or on a plate?
  4. What kind of material do you use to cover cake boards?
  5. What is the secret to getting cake boards to stick to the cake?
  6. What can I use instead of a cake board if I don’t have one?
  7. Is it possible to reuse cake boards?
  8. Is it possible to cover a cake board with buttercream?
  9. The difference between a cake drum and a cake board is explained here.
  10. Is it necessary to use a cake board between tiers?

How do you ice a cake without it falling apart?

You may prepare the cake by coating it with melted jam. This is something I use to prevent crumbs from going into the frosting, but it should be effective for your problem as well. Simply reheat a small amount of jam in a skillet and spread it on using a knife or a paintbrush.

How do you frost a cake without breaking it?

Put one thin layer of frosting on the cake and smooth it out evenly, then place it in the refrigerator for 15 minutes to set the frosting before adding the final layer of icing. This crumb coat binds the layers together and prevents wayward crumbs from peeping through the gaps between them.

Do you ice a cake on the cake board?

Once you’ve fixed the first cake layer to your cake board, it’s time to start on the icing or buttercream. Note: If you have a cake turn table, I recommend doing all of this on it while frosting the cake; but, if you don’t have one, you may simply use any cake stand that fits.

What do you cover cake boards with?

After your boards have been glued together, apply a small coating of shortening to the top of each board to protect it. Roll out some leftover fondant in the color of your choosing until it is beautiful and thin. It’s usually a lovely touch to have some fondant that matches your cake.

How do you get cake boards to stick to the cake?

As you slide your first cake through the dowel, make sure to apply some melted chocolate or frosting under the cake to ensure that it adheres to the Masonite cake board properly.

What can I use if I don’t have a cake board?

Scrapbook paper is another option for covering boards that I enjoy using. For smaller cakes that will be laid on a board between 10 and 12 inches in diameter, you can usually find sheets that are 12 by 12, which is ideal. Simply place your board on top of the scrapbook paper and trace around it with a pencil.

Are cake boards reusable?

As a general rule, please keep in mind that cake boards purchased from supermarkets or cake shops are disposable and should not be used again.

Can I cover cake board with buttercream?

This means that the cake may always be picked up and transported without worry of injuring the real cake because it will always be larger than the cake itself. What we really want to do is ″cover″ the drum… When making a buttercream cake, you may want to put a layer of buttercream on top, and the same is true when making a ganache cake.

What is the difference between a cake drum and cake board?

A cake drum is often made of many layers of card or card foam board that has been wrapped in foil (like cake boards, they are available in a variety of colors, although silver is the most popular). They are around 12-13mm / 12 inch thick. Their strength and availability in bigger sizes than cake boards make them a good choice.

Do I need a cake board between tiers?

First, level and even all of the layers of the cake before covering them with buttercream or fondant to complete the stacking process. Every layer should be supported by a cake board (a cardboard circular or other shape), and the bottom tier should be supported by a thicker cake board in order to carry the entire weight of the entire cake!

10 Common Cake Frosting Mistakes to Avoid

It’s not nearly a slice of cake, to be honest.I’m not much of a baker, to be honest.Baking basic fast breads like banana bread, blueberry muffins, and zucchini bread is something I’ve gotten really good at, but I tend to steer clear of more sophisticated recipes.Because of this, when I came across this gorgeous Tahini-Blueberry Sheet Cake with Strawberry Buttercream, I decided to take the plunge and make it myself.After all, it appeared to be a very straightforward cake recipe.As simple as the quick breads I enjoy, the cake required little more than conjuring up the necessary courage to prepare the buttercream and ice the cake itself.

The cake turned out to be quite scrumptious when I was finished.Small pieces of cake were left scattered throughout the icing, lumps of strawberries slathered in buttercream were thrown all over the dish, and patches of unfrosted cake pushed their way through the layers of chunky butter.My embarrassment at bringing the cake into work led me to blame its demise on the cake’s transportation (I should have read up on how to transport a cake if you don’t have a cake carrier).The fact is that I made some fairly egregious beginner frosting blunders that made it nearly difficult to get the beautiful, velvety-smooth swirl of buttercream that I was after.

I spoke with a few people in our test kitchen to find out what the most typical mistakes newcomers make when frosting a cake are, and how to avoid making them in the future.I’m crossing my fingers that I’ll do better next time.

See also:  How To Level A Cake With A Serrated Knife?

Don’t Make the Frosting in Advance

It doesn’t matter what kind of frosting you want to use as long as you create it immediately before you’re ready to use it to decorate your cake.Frosting is made up mostly of butter and sugar, so keeping it out at room temperature for an extended amount of time may cause it to become overly soft, and refrigerating it will cause the butter to seize.If you want to be able to work ahead of time, always create your cake before you start on the icing.You may either chill it overnight or freeze it on a baking sheet, separately wrapping each layer in plastic wrap and aluminum foil before serving.

Don’t Frost a Warm Cake

We understand that you’re looking forward to eating the cake.However, patience is required in order to avoid a coating of runny, unattractive icing.It is critical, according to the baking professionals in our test kitchen, to allow the cake to cool fully before icing it.Much better, you may let the cake sit in the refrigerator for a few hours to make the procedure even simpler and quicker.

Don’t Overbeat the Frosting

Over time, allowing your mixer to run wild will result in an excessive amount of air being introduced into the butter.When the butter and sugar are all mixed, a perfect buttercream should be creamy white in color.In a large mixing basin, slowly pour in the sugar, adding more each time you see the previous sugar addition melt into the butter, and then finish after everything is well combined.Overbeating will result in a product that is gritty and unattractive.

Don’t Soften Butter to Room Temperature

When you touch softened butter, it should be soft enough to hold a thumbprint, but not so soft that you can press your thumb all the way through it.The butter will get far too soft if it is overworked, so take careful not to overwork it.Our test kitchen bakers recommend removing the butter from the refrigerator approximately 20 to 30 minutes before you want to use it to keep it warm.In addition, icing should never be soupy or curdled in any way.This occurs infrequently when the temperature is incorrect, and it indicates that the icing has broken.After that, you’ll need to refrigerate and attempt again.

Don’t Forget The Crumb Coat

You might believe that only professional bakery cakes require a crumb coat, but the truth is that almost every multilayer cake can benefit from one.Simply spread a thin coating of icing over the entire cake and freeze for a few minutes to allow the icing to harden, sealing in any stray crumbs and producing a cold, smooth surface for the next coat.This will help to keep your top layer of icing looking nice and tidy.

Don’t Use Just Any Spatula

When it comes to frosting, an offset spatula is the tool of choice for our baking experts. It’s far more maneuverable than a butter knife or a rubber spatula, for example. Avoiding direct contact between the spatula and the cake itself is key to preventing tiny fragments of cake from becoming mixed up with the frosting during the frosting process.

Don’t Use Powdered Sugar Directly From the Bag

Using a cup of powdered sugar directly from the bag and mixing it into your butter mixture is tempting, but resist the temptation. Although it is not necessary, sifting your powdered sugar before using it will aid in the incorporation of additional air, which will allow the frosting to become light and fluffy and prevent clumps from forming inside the frosting.

Don’t Assume the Cake is Flat

For layer cakes to be successful, the tops must be as level as possible in order to minimize gaps or uneven surfaces. Before icing the layer, go down to eye level with it and chop away any pieces that are uneven. Once you have finished icing a layer, repeat the leveling off technique to ensure that the frosting does not result in a lopsided cake.

Don’t Try to Make the Frosting By Hand

The most apparent error is to assume that a mixer is required when a recipe does not specify that one is required. Do not attempt to whip your frosting by hand using a whisk. Make an investment in a high-quality stand mixer or hand mixer to ensure the highest possible quality frosting.

Don’t Add Fresh Fruit Right Away

Some frosting recipes, such as the one I attempted, call for the inclusion of additional liquid-heavy components, which I found to be the case.I made the error of adding the strawberries too early in the process, which resulted in the frosting becoming too watery.To achieve the best results, make sure the fruit is completely dry before adding it to the frosting.Coat the fruit pieces with powdered sugar before adding them to the frosting and gently mix them in.

Learn how to frost a cake that your friends and family will ooh and ahh over—no special tools required.

There isn’t anything more magnificent and appealing than a nicely decorated cake when it comes to sweets. While the cake recipe is extremely essential to creating these stunning sweets, it’s no secret that the icing is what makes them seem so stunning in the first place. But, how does one go about frosting a cake so flawlessly?

What Is the Best Way to Frost a Cake?

When it comes to icing a cake, especially for novices, it is recommended to go with a straightforward yet visually appealing finish. A cake frosting job won’t necessitate the use of many sophisticated tools, so put those pastry bags and piping tips away for another time (or for these cupcakes). Instead, get a few essentials for the kitchen.

To Frost a Cake, You’ll Need:

  • You may use your favorite layer cake recipe, as well as whatever icing you choose.
  • Knife with a long serrated blade
  • offset spatula
  • waxed paper
  • Serve on a serving dish or on a cake stand

Step 1: Level Your Cake

Home Cooking at Its Finest Prior to icing, it is a good idea to level your cake to ensure that your cake is as stable and flat as possible.This makes it easier to build your cakes, however if you prefer the domed appearance of a handcrafted cake, you may opt to leave the top layer unleveled.Allowing the layers to cool fully will help to level the cake.In addition, icing warm cakes is not a good idea (you will end up with runny frosting).Alternatively, you may chill the cake before icing and leveling it if you want.This will assist in making the cake a little stiffer and therefore making it simpler to deal with.

Place the cake on a flat surface now, so that the layers are even and level.Remove the dome of the cake from the pan by cutting it off with a long, serrated knife.Make a tiny trifle out of the cake leftovers, or just eat them as an after-dinner snack (which is my personal choice).

Step 2: Stack the Cakes

Home Cooking at Its Finest Following that, you’ll arrange your cakes in a stack.Prepare your serving dish or cake stand by lining it with strips of waxed paper before placing your ingredients in it.This will assist you in achieving a clean finish in the end.After that, adhere your initial layer to the wall.To prevent your cake from drifting about on the plate, apply a little dollop of icing onto it before setting down the first layer.Then, using a spatula, place the filling on top of the cake and cover with your next layer.

Continue with a third and fourth layer, if you have them available to you.

Step 3: Give the Cake a Crumb Coat

Taste of Home

When all of your layers are stacked and even, it’s time to give your cake a short coat of crumb coat to finish it off.Simply said, a crumb coat is a very thin layer of icing that is applied to the whole cake before baking.This aids in the collection and containment of crumbs, as well as providing a solid foundation for your show-stopping finish.If you want to crumb coat a cake, simply pour a very thin layer of icing over it with an offset spatula—one here’s of our favorites, as well as a few other necessary kitchen utensils.Make this coat as thin and even as possible by using a thin, even stroke.Once you’ve completed, place your cake in the refrigerator for a few minutes to allow the base layer to set more quickly.

It is best if the cake is chilled overnight, but even a fast ten-minute chilling in the refrigerator can do wonders.

Step 4: Smooth It All Out

Home Cooking at Its Finest After the crumb coat has dried, you may begin to add the finishing touches to your cake design.Begin by frosting the top of the cake with an offset spatula, working your way outward from the center.Dip the spatula in hot water for a few seconds, then dry it, for extraordinarily smooth frosting.The heated spatula will greatly assist in smoothing out the frosting by melting any butter or shortening that may have been included in your recipe.Then, using the same hot water approach as before, you may continue on to the sides of the cake.Make sure to clean the spatula as you go in order to get a smooth finish; a bench scraper works well for cleaning the sides as well.

Within minutes, you’ll have a wonderfully smooth, flat surface that you can be proud of.It is possible to end right here if you are happy with the appearance of the cake.Simply remove the strips of waxed paper with care and proceed to serve.

Step 5: Finish It Off with Some Swirls

Home Cooking at Its Finest In order to give your cake a unique finishing touch, you may go one step further and incorporate swirls into your design.Use a teaspoon to distribute swirls of frosting on top of the cake (you may use the same hot water procedure as previously).Make use of the spoon’s reverse side.It’s what gives this chocolate cake such a beautiful finish to the top of the cake.When you’re finished, just peel away the waxed paper to reveal a beautiful finish and a perfectly clean cake plate.

“Can I Frost a Cake the Day Before?” and Other FAQs

It seems like there are a few questions that come up again and over again when it comes to baking and decorating cakes—I’m sure I’ve done my fair share of Googling while baking. Here are some answers to some of the most often asked questions about cakes.

Q: Can I frost a cake the day before?

A: Of course you can! A cake that has not been cut and frosted will taste just as good the next day. The only exception would be a cake that has been decorated with any type of fresh whipped cream. That’s much better when it’s fresh.

Q: Do you have to refrigerate cake?

A: It is dependent on the situation. The majority of frosted cakes will keep very well at room temperature for a few days. Keeping your cake in the fridge is recommended when using fresh fruit in the cake or when using cream cheese, mascarpone cheese, or cream of tartar in the icing.

Q: Should I refrigerate cake before frosting?

A: You are under no obligation to do so. Ice cream might make it simpler to manage and level a cake, but it is not required to chill the cake before icing. Just make sure your cake has been allowed to cool to room temperature before leveling or icing the surface.

Q: How do I transport a cake?

A cake carrier is your best chance for transporting your cake from point A to point B without it breaking apart.You can purchase a fine, simple one for about $16 or a vintage-style one for a little bit more money, depending on your preferences.Remember to store it on a flat area in your car, such as the trunk or the floor, to prevent it from rolling around.If you don’t have a carrier, try to find a box that will fit your cake plate as snugly as possible and cover it with plastic wrap instead.In case of any disasters, be sure to include a little extra icing and decorations.Smudges may be readily removed once you are at your destination, if necessary.

Do you enjoy frosting?Try These Cakes with a Homemade Flavor

Come-Home-to-Mama Chocolate Cake

You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Test Kitchen Receive a Recipe.

Pecan Cake with Cookie Butter Frosting

My mother and I purchased a jar of cookie butter in order to experiment with it, and we immediately fell in love with it. I thought the flavor would pair nicely with maple syrup and nuts, so I created this cake to showcase them together. I prefer to use pecan halves to decorate the top of the cake in a decorative pattern. N. Larsen (Columbia, Maryland) writes:

Nana’s Chocolate Cupcakes with Mint Frosting

Despite the fact that Nana is no longer with us, her delicacies continue to bring me great delight every time I prepare them. Double the frosting and spread it over top for a richer, more decadent treat. — Chekota Hunter of Cassville, Missouri, is a musician.

Old-Fashioned Carrot Cake with Cream Cheese Frosting

This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!Kim Orr, of West Grove, Pennsylvania, sent the following response:

Frosted Chocolate Cake

This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.

Easy Vanilla Buttercream Frosting

After experimenting with a few other buttercream frosting recipes, this simple buttercream frosting wins the competition with its unrivaled handmade taste. You can create a variety of colors and tastes by making a few easy adjustments. Denver, Colorado resident Diana Wilson expressed her appreciation for the work done.

Mamaw Emily’s Strawberry Cake

My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

I came across this amazing pumpkin cupcake recipe and tweaked it a little to fit my preferences.Pumpkin is one of my favorite flavors, and the addition of cinnamon elevates a simple cream cheese frosting to something amazing.They went in record time when I made a batch for my husband to take to work, according to him after I made them.Debbie Wiggins from Longmont, Colorado contributed to this article.

Cranberry Coconut Cake with Marshmallow Cream Frosting

This towering cake, which is filled with a handmade cranberry curd and topped with one of the fluffiest frostings you’ve ever tasted, will make a lasting impression at any party. • Julie Merriman, a Seattle, Washington-based freelance writer

Chocolate Bavarian Torte

Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin

Maple Walnut Cake

When I was a youngster, my grandfather created maple syrup, which inspired me to create this maple-flavored cake with candied walnuts in memory of my grandfather. It is dedicated to his memory and has proven to be a popular choice among family and friends throughout the years, as well. —Lori Fee, Middlesex County, New York City

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