How Do You Make Icing For A Cake?

– Add the white frosting to the mixing bowl or stand mixer. – Add the secondary ingredients — corn syrup, milk, water or confectioners sugar — and set the mixer speed to high. – Dip a toothpick into the color after the icing reaches the desired consistency. – Store the frosting 2 to 3 weeks at room temperature in an airtight container.

How do you spread icing on a cake?

Spread the icing on the cake. Use a spoon to place some icing on the top of the cake. Spread it evenly with a butter knife, using the same motion you’d use to spread butter onto a piece of bread. Remember to spread icing on the sides of the cake, as well as the top.

How do you make buttercream icing for cakes?

It makes a delicious icing for cakes too! Read more about sharing. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.

How long does it take to make icing for a cake?

This is the type of icing many people picture when they think of a classic birthday cake or cupcake topping. It can be made in less than twenty minutes, then spread over the top and sides of any cake to create a delicious, beautiful covering. Soften 1 cup (240mL) butter.

How do you make icing with icing sugar?

Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated.

What is birthday cake icing made of?

At its most basic, icing can be a simple combination of confectioners’ sugar and liquid (cream, milk, citrus juice, or liqueur) mixed to a smooth consistency that’s thick enough to coat the surface of a cookie but thin enough to spread into a completely smooth, almost puddle-like layer.

What kind of icing is used to decorate cakes?

Fondant. Fondant icing is a sugar paste and a classic choice for decorating cakes because it provides a smooth and professional look.

Which frosting is easy for beginners?

1. American Buttercream. This is the most basic type of buttercream, made by creaming butter and sugar until light and fluffy. The firmness and stability of this buttercream makes it suitable for anything, from frosting to filling cakes.

How do you spread frosting on a cake without a spatula?

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.

Should I freeze cake 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 are types of icing?

Here are the most well-liked kinds of icing that you can use to finish your cakes.

  1. Butter Cream. Buttercream is softer and more spreadable than most icing and is the preferred choice for taste and flexibility.
  2. Whipped Cream.
  3. Royal Icing.
  4. Cream Cheese Frosting.
  5. Meringue.
  6. Fondant.

How do you make frosting icing?

Using a spatula, scoop half of a can of frosting into a microwave-safe bowl. Use the spatula to scoop the rest of the frosting into a piping bag with a fine tip. Microwave the frosting for 15-20 seconds, or until melted. Carefully pour your melted frosting into a squeeze bottle.

Is buttercream the same as frosting?

If you’re searching for a more buttery taste, frosting is the way to go. Instead of using a sugar base like icing, frosting usually starts with butter, hence the name ‘buttercream.’ The thicker ingredients used to create frosting result in a thick and fluffy result.

Does icing harden?

While icings set quickly and stiffen as they dry, glazes also set but don’t harden because of their lower sugar content. Icings and glazes are poured or spooned over cakes and other confections (like cinnamon buns), rather than spread like frosting.

What’s the difference between frosting and icing?

The terms are used interchangeably, but frosting is generally thicker and fluffier than icing, which is thinner and tends to set quickly and harden when dry. Icing is generally not spreadable like frosting—it needs to be poured, spooned, or drizzled over baked goods.

What are the 7 types of icing?

There are seven basic types of icing: buttercream, flat, foam, fondant, fudge, royal, and glazes.

What type of icing is used as frosting and filling?

Buttercreams. One of the most common and versatile cake toppings and fillings, buttercream actually covers a fairly wide array of different cake toppings. The basic composition of buttercream is fat (often, as the name might imply, butter, but not always) and sugar.

What do you use to put icing on a cake?

– First, frost between your cake layers and stack them into a cake. – Cover the entire cake in a thin (1/4″) layer of frosting. – Next, chill the cake until the crumb coat layer of frosting is completely chilled and hardened. – While the crumb coat is still chilled, frost over it with your final layer of fr

How do you make a cake without baking?

  • Crush the plain sweet biscuits into a fine powder. There shouldn’t be any chunks of biscuits left.
  • Melt the chocolate,approximately 1/2 the amount of powdered biscuits. Melt over a double boiler or in the microwave oven.
  • Add the melted chocolate to the powdered biscuits.
  • 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 Ice a Cake

    1. 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.
    2. 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.
    3. 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 Does A Bakery Cake Last?


    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

    1. 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.
    2. Vanilla extract can be used to flavor it, and a few drops of food coloring can be added if desired.
    3. A tablespoon of frosting should be used to cover and smooth out the top and edges of a cake before serving.
    4. 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 817,393 times.

    Frosting and Icing: What’s the Difference Between These Two Sweet Toppings?

    1. Learn about the many varieties of frosting and icing available, as well as how to apply them to the cakes you create.
    2. It’s the cherry on top of an already delicious dessert.
    3. is it the icing, or something else?
    4. How do you know whether to use icing or frosting to finish and decorate beloved cakes, cupcakes, cookies, and other baked goods—and what’s the difference between the two?
    • To further complicate matters, you’ve certainly seen the phrases ″frosting″ and ″icing″ used interchangeably in the past.
    • There is, however, a difference between the two categories.
    • Broadly speaking, frosting is a thick, fluffy substance that is used to cover the outside (and sometimes the inside layers) of a cake.
    • Icing is thinner and glossier than frosting, and it can be used as a glaze or for fine detail decoration on cakes and other baked goods.
    • coffee buttercream (also known as coffee buttercream icing)

    Frosting 101

    1. Frostings that are most commonly used include classic (or American) buttercream frosting, cream cheese frosting, Swiss meringue buttercream frosting, and Italian meringue buttercream frosting.
    2. The traditional (or American) buttercream icing is the traditional birthday cake frosting for many people.
    3. Flaky creamed butter, confectioners’ sugar, a tiny quantity of liquid (typically milk), and flavorings such as vanilla, coffee, or raspberry are used to create this treat.
    4. Cream cheese frosting is produced in the same way as regular buttercream, with the exception that some of the butter is replaced with sour cream cheese flavor instead.
    • frosting on the cake

    Icing 101

    1. Icing is a simple combination of confectioners’ sugar and a liquid (cream, milk, citrus juice, or liqueur) that is blended to a smooth consistency that is thick enough to coat the surface of a cookie but thin enough to spread into an almost puddle-like layer when put onto a cookie sheet.
    2. Royal icing is the most common type of frosting for elaborate cookie decorating since it holds its shape well.
    3. Confectioners’ sugar and liquid are also used, as is the addition of egg whites or meringue powder, which increases the stability of the icing and enables for it to dry to a firm, lustrous finish.
    4. In addition to serving as an edible adhesive for erecting gingerbread homes, royal icing may be made thinner or thicker depending on whether you’re piping specific embellishments or ″flooding″-that is, coating the surface of the biscuit with a smooth, even layer of icing-your preference.

    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.
    4. 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.
    1. Top border has swirls created by squeezing away the excess.
    2. 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.
    4. 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.
    1. After that, you may decorate the top with sprinkles or candles.
    2. My version is straightforward.

    The Ruffle Cake:

    1. Begin with the icing on your cake.
    2. It is not required to be visually appealing.
    3. Ruffles are going to be used to conceal the flaw.
    4. After that, fill a ziplock freezer bag halfway with icing and cut a corner off of it.
    • Before you begin piping, double-check that the freezer bag seams are at the top and bottom of the bag.
    • Individual ruffles will be created by you.
    • Each and every ruffle is shaped like a closed ‘U’ form on the inside.
    • Pipe the first one, then go to the right and pipe the next.
    • Begin from the bottom and work your way up and around the base.
    1. Then you’ll go on to the row above that and continue.
    2. Fill in the space between your ‘U’ and the ruffle below it with a little overlap so that the bottom of the ruffle is covering the pointy portion of the ruffle below it.
    3. At this point, it’s not going to seem really attractive, but keep going anyhow.
    4. Once you’ve gone all the way around the cake and it’s completely covered in ruffles, add some dots to the top of the cake.
    5. I also sprinkled some white and transparent sprinkles on top of the cake to finish it off.

    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.
    4. 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.
    1. This layer must maintain its smoothness and workability for the next stage.
    2. Now take the other colors you’ve made and just smear them on the cake in random patterns, if you want.
    3. Don’t forget about the hat.
    4. It’s not going to be pretty at this point.
    5. 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.
    4. 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.
    1. The cake remained poised on one hand as I grabbed sprinkles with the other while I stood over the sink for this photo shoot.
    2. With a pastry brush or paper towel, wipe the cake board well once you’ve finished decorating with the sprinkles.
    3. To begin, take a cookie cutter and set it on top of your cake where you would like your design to be seen.
    4. With the back of my spoon, I gently patted the sprinkles into the interior of my cutter, ensuring that they were evenly distributed throughout.
    5. 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.
    See also:  What Wine Goes With Cheesecake?

    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!

    Freezing Cake Before Frosting (Simple Method)

    1. There are a variety of advantages to freezing your cake before icing it.
    2. Aside from that, many expert bakers swear by the benefits of chilling cake before icing.
    3. It has also been my experience that this is the best course of action.
    4. And in this post, you will not only discover why freezing your cake before adding decorations and icing is the best option, but you will also learn the most straightforward approach for ensuring that your cake is moist and tasty when it is baked.

    Why You Should Freeze a Cake Before Frosting

    1. A delightful surprise awaits you if you have never frozen a cake prior to frosting it.
    2. By taking the time to freeze your cake before frosting it, you will get far superior results in terms of texture and flavor, as well as icing outcomes.
    3. When icing the cake, freezing it first will save you a significant amount of time.
    4. It will greatly improve the ability of your cake to withstand icing.
    • When you add icing and decorations to your cake, it will keep its shape and be less crumbly as a result of this.
    • You will also notice that cakes that have been frozen before to icing are significantly more moist than cakes that have been frosted without first being frozen.
    • This means that not only will you have a cake that is simpler to work with, but you will also get a cake that tastes better!
    • And it is for this reason that most professional bakers usually freeze their cakes before icing them.

    How to Freeze a Cake Before Frosting

    1. I’ve seen a variety of ways for freezing cakes, some of which are effective and others which are completely ineffective.
    2. And if you do it properly, your cake will come out dry, which is something no one likes.
    3. This simple method for freezing cake is effective every time, and it is also quick and simple to do.
    4. Simply follow these methods each and every time you bake a cake, and you will be delighted with the results.
    • Steps in the freezing of the cake
    1. First, prepare your favorite cake recipe and allow it to cool entirely on a wire rack. Once the cake has cooled, cover it tightly in plastic wrap. If you’re constructing a multi-layer cake, wrap each layer separately from the others. Check to be that your cake is completely covered, since we do not want air to get into your cake while it is in the freezer.
    2. Wrap your cake in aluminum foil and set it aside. Make sure to wrap each layer individually while constructing a multi-layer cake.
    3. Place your cake in freezer-safe bags or an airtight container to prevent it from drying out. Remove as much air as possible from the room
    4. Place your cake in the back of the freezer after it has been sealed.
    5. Refrigerate for at least three hours, but overnight is preferable if you have the luxury of time, before serving.

    Note: If you plan on freezing your cake for an extended amount of time, put the date on the packaging so you don’t forget when you last froze it in the first place. That’s all there is to it! The quickest and most straightforward technique of freezing a cake. If you make ensure that the item is correctly wrapped, you will have fantastic outcomes.

    How to Frost a Frozen Cake

    1. To prepare your frozen cake for frosting, just remove it from the freezer and allow it to come to room temperature for 5-10 minutes.
    2. Now, gently uncover your cake and, if wanted, level the top of your cake.
    3. It is critical to allow your cake to defrost a little before smoothing the top.
    4. Leveling a cake is the process of removing the elevated top of your cake in order to produce a flat surface on which to apply frosting.
    • The icing for your cake is now ready to go!
    • If you are icing a multi-layer cake, be sure that each layer is level before going on to the next layer of frosting.
    • If desired, you can optionally top the cake with a crumb icing layer.
    • The cake crumbs will be less visible through the icing as a result of this technique.
    • This will allow you to complete icing and decorating your cake after placing it in the freezer for about 15 minutes before completing your frosting and decorating.

    Frosting Frozen Cake FAQ

    Should I freeze cake before frosting?

    1. To prepare your frozen cake for frosting, just remove it from the freezer and allow it to come to room temperature for 5-10 minutes before proceeding.
    2. After that, carefully unfold your cake and level it if necessary.
    3. It is critical to allow your cake to defrost a little before smoothing the surface.
    4. In order to frost your cake on a flat surface, you must level your cake by cutting off the elevated top of the cake.
    • The icing for your cake is now ready to be applied.
    • Make sure that each layer of a multi-layer cake is level before proceeding to the next layer of icing.
    • If desired, you can top the cake with a layer of crumb icing as well.
    • The cake crumbs will be less visible through the icing as a result of this step.
    • This will allow you to continue frosting and decorating your cake after placing it in the freezer for around 15 minutes before finishing your crumb frosting layer.

    Does freezing a cake make it more moist?

    The majority of expert bakers agree that freezing a cake before icing and serving results in moister cakes, notwithstanding some disagreement over this.

    How do you store a cake before frosting it?

    The best way to keep a cake before icing it is to place it in the freezer for several hours. The procedure detailed above is the most effective method of freezing a cake prior to icing it with a buttercream frosting.

    Can you chill cake overnight before frosting?

    In fact, you may refrigerate a cake for up to a week before icing it. The most effective approach is to wrap your cake in plastic wrap, then tin foil, and then place it in a freezer-safe, airtight container before placing it in the freezer overnight to cool it completely.

    Do professional bakers freeze cake?

    Yes, a large number of experienced bakers freeze their cakes before icing and decorating them. This makes it much simpler to handle the cake while it is being decorated, and it also results in a moister cake.

    How do you keep a cake from crumbling when frosting?

    The easiest approach to keep a cake from cracking while icing it is to freeze it before frosting it first. After that, apply a crumb frosting layer and place the cake in the freezer for about 15 minutes before completing icing it.

    Does freezing cake ruin it?

    No, in fact, freezing a cake may make it more moist and simpler to deal with when icing and decorating it later on in the process.

    How do you thaw out a frozen cake?

    While the cake is still wrapped in plastic, it should be thawed at room temperature. If you intend to frost your cake, allow it to defrost for no more than 10 minutes before unwrapping and icing the cake. Allow your cake to defrost to room temperature for the remainder of the time before serving it.

    Can cake layers be frozen?

    Yes. Before freezing, each layer should be separately wrapped in plastic wrap and tinfoil to prevent thawing. It is not suggested to freeze the layers of the cake at the same time.

    How long can I store a cake before icing it?

    Before icing the cake, it may be stored in the freezer for up to 3 months. If you cook it for much longer than that, you run the danger of drying out your cake once it has thawed.

    How long should I freeze my cake before frosting?

    Before icing your cake, place it in the freezer for at least 3 hours. If you have the luxury of time, overnight freezing is highly advised.

    How to freeze cake without plastic wrap?

    If you don’t have any plastic wrap on hand, you can store the cake in freezer-safe bags before proceeding. Place the cake in another freezer safe bag and wrap it in tinfoil before placing the cake in the freezer.

    6 Different Types of Icing for Your Cake

    1. The traditional ‘Icing on the Cake’ becomes even better when you realize that there are six distinct methods of professional cake decoration that you may use to enhance the aesthetic and sensory delight of your freshly made scrumptious cake.
    2. If you are making a cake for a particular occasion, a dessert to accompany a special dinner, or something that you would eat just to satisfy a need, the cake would not be complete without icing on top of the top of it.
    3. Here is a list of the most popular types of icing that you may use to decorate your cakes with.
    4. 1.
    • Buttercream (also known as clotted cream) Most icings are harder to spread, however buttercream is softer and more spreadable.
    • Buttercream is the recommended option for flavor and versatility.
    • It can be used as a filling inside cakes, as well as a coating for decorative purposes on top of baked goods.
    • It is created by creaming together sugar and butter, or other fats such as lard or margarine, until light and fluffy.
    • The flavor, consistency, and look of the cream frosting will be influenced by the quality of the fat used, as will the temperature at which the butter is beaten to create the frosting.
    1. Vanilla extract can give your dish a blast of flavor.
    2. Because the cream melts readily in warmer weather, it must be kept refrigerated to maintain its shape.
    3. 2.
    4. Whipped Cream (optional) In order to have a lighter frosting, whipped cream is the best option for you.
    5. This dessert, also known as Chantilly cream or crème Chantilly, is made by whipping heavy cream and sugar together until light and fluffy in a chilled bowl.
    • For added stability, you could also incorporate or use meringue powder.
    • By flavoring the cream, you may improve the overall taste of your cake.
    • 3.
    • Royal Icing (or icing sugar) Royal icing, which has traditionally been used to cover and adorn rich fruit desserts, is a pure white and fluid paste that hardens into a hard outer shell when exposed to air after drying.
    • After being dried, it has a smooth, firm, and matte appearance since it was made by mixing together egg whites, icing sugar, and lime juice.
    • Some people choose to use meringue powder instead of raw egg whites because of the danger of salmonella contamination associated with raw egg whites.
    • Glycerine is frequently used to keep the icing from becoming too hard to work with.
    • It is easily dyed using edible food colorings, which are readily available.

    4.Cream Cheese Frosting (optional).Due to its creamy and cheesy taste, cream cheese frosting is excellent for carrot cakes, cupcakes, red velvet cake, doughnuts, and just about any other type of pastry you can think of!It comes together fast by creaming together a portion of buttercream frosting and a high-quality cream cheese until light and fluffy.When produced with high-fat cream cheese, the texture and flavor of this frosting are superior to those of most other forms of cake icing.

    5) Meringue: This icing is produced by mixing together egg whites, cold water, and granulated sugar until they are light and frothy in texture.The process of injecting air into the mixture results in a frothy consistency for the final product.The foam becomes stiffer as a result of the sugar addition.It can be served pure or with flavorings, as well as with nuts added to it.There are three types of meringue that are often used: French, Italian, and Swiss.What makes the difference is the way the eggs are whisked together.

    Alternatively, raw meringue can be used as a pastry topping or baked till crisp and eaten like cookies.6.Fondant (sometimes known as a ganache or a ganache of ganache) It is mostly used for celebration cakes since fondant is an easily moulded rich icing that is popular among bakers.Water, gelatine, glycerine, water, sugar (icing sugar or castor sugar), and shortening are the basic fondant components to have on hand.

    Some people use marshmallows for the gelatine and glycerine in recipes.A fondant with the ability to be stretched without tearing is the optimal texture.Carving and decorating tools may be used to mould it into a variety of various forms.

    Consider enrolling in one of our Baking and Patisserie Classes or the Patisserie Fast Track Course if you want to take your baking abilities to the next level!

    How to Turn Canned Frosting into Royal Icing

    Searching for canned frosting hacks that will allow you to adorn your cookies in the most beautiful way? Not enough time to prepare your own royal icing? No problem! This article will walk you through the easy processes that are required to transform canned frosting into royal icing for a wedding cake. Jump to the recipe / Download the recipe

    Tips for Canned Frosting Hacks

    1. The use of canned frosting to adorn your sweets is a simple and cost-effective option.
    2. They are available in a variety of flavors and variations to fit your baking requirements.
    3. The shelf life of canned frosting is also greater than the shelf life of handmade frosting.
    4. The remaining frosting may then be saved for your next baking endeavor, saving you time and money.
    • Canned frosting is available at grocery shops and on the internet.
    • If you are short on time and don’t want to spend the time to prepare your own frosting, canned frosting is a terrific option.
    • It is quite adaptable and may be used in a variety of dessert recipes.

    Canned Frosting Hacks: Royal Icing

    1. When it comes to decorating cookies, royal icing is a favorite.
    2. When it dries, it hardens, giving the cookies a smooth look and providing a foundation for decorating with details.
    3. Egg whites or meringue powder, sugar, and vanilla extract are the basic ingredients of royal icing.
    4. Traditionally, royal icing has been used to embellish sugar cookies, since bakers have traditionally utilized it to make intricate designs on their sweets.
    • Additionally, it may be used to make designs on cakes and piping on top of them, but it is not typically used to frost cupcakes or cakes.
    • It might be a little difficult to get royal icing to the proper consistency at times.
    • You should also be cautious when using egg whites since there is a little danger of salmonella contamination if the egg whites are not pasteurized.
    • Because of this, there is a straightforward method for converting canned frosting into royal icing.
    • With only a few simple steps, you will have royal icing ready to use for decorating your desserts.
    See also:  When Is Cheesecake Factory Opening?

    Canned Frosting Hacks: What You Will Need to Follow This Tutorial

    • To make royal icing from canned frosting, you will need the following supplies: canned frosting
    • squeeze bottle
    • microwave-safe bowl
    • piping bag
    • piping tips
    • spatula
    • toothpick

    Step by Step Instructions

    For this recipe, you will need the following ingredients: canned frosting, squeeze bottle, microwave safe bowl, piping bag, piping tips, spatula, and toothpick.

    Tips and Tricks

    1. It is ideal to begin with a light coating of white frosting or dark chocolate frosting.
    2. Starting with white frosting and adding food coloring before dividing it up is a good way to achieve a colorful frosting effect when decorating.
    3. This will allow the frosting that is microwaved to be the same color as the icing that is used to form the borders on the cake.
    4. When you apply the microwaved frosting to the cookies, piping a narrow border around the pattern will help to keep the icing from running.
    • Decorating cookies is the finest use for this royal icing preparation technique.
    • If you wish to decorate the cookies with sprinkles or other toppings, it is preferable to do so immediately after icing them.
    • This will ensure that the toppings remain on the cookie before it dries out completely.
    • Despite the fact that employing this approach to make royal icing from canned frosting is effective, the icing will not solidify to the same extent as traditional royal icing.
    • It will still dry and result in a firmer and smoother icing than would be achieved by using regular canned frosting without any modifications.
    1. It is much easier to use a squeeze bottle rather than a piping bag to pipe the melted frosting on the cupcakes.
    2. When the melted frosting is in the piping bag, it has a greater chance of running.
    3. A squeeze bottle will allow you to have greater control over the melted frosting than a regular squeeze bottle.
    4. While decorating with your frosting, if it begins to thicken, place it back in a microwave-safe bowl and microwave in 5-10 second intervals until it is completely melted and smooth once again.
    5. After each interval, thoroughly stir the frosting to combine the flavors.
    • You may keep decorated cookies at room temperature for up to four days if they are stored in an airtight container.
    • You may keep the remaining frosting in the fridge for up to two weeks if it is stored in an airtight container.
    • It is also possible to preserve frosting in the freezer for up to three months.
    • When serving these cookies, keep the temperature and humidity low, as high temperatures and humidity may cause the icing to melt.
    • Maintaining these cookies in a cold, dry environment for as long as possible before to serving them is highly recommended.

    How to Turn Canned Frosting into Royal Icing

    • Trying to come up with the ideal technique to design your cookies? Not enough time to prepare your own royal icing? No problem! This article will walk you through the easy processes that are required to transform canned frosting into royal icing for a wedding cake. Course: Dessert American cuisine is served. How to Turn Canned Frosting into Royal Icing is the topic of this article. Pipette bag, pipette tips, toothpick
    • Squeeze bottle
    • To begin, scoop half of a can of frosting into a microwave-safe bowl using a spatula
    • repeat with the remaining half of the frosting
    • and set aside.
    • Fill a Piping Bag with a Fine Tip with the Remaining Frosting
    • Using a spatula, dollop the remaining frosting into a piping bag fitted with an angled fine tip.
    • Step Three: Frosting with a Microwave
    • For best results, microwave the frosting for 15-20 seconds, or until it is completely melted.
    • In Step Four, put the melted frosting in the squeeze bottle.
    • Fill a squeeze bottle halfway with the melted frosting and seal the bottle tightly. As a result, it will be more convenient to use when decorating. Because the frosting will be hot when initially applied, exercise caution while working with it.
    • Step Five: Make a statement with your decor.
    • Make a thin border around the cake using the piping bag. Then, using the squeeze bottle, fill up the gaps around the border with the melted icing. Use a toothpick to smooth down any lumps that may have formed.
    • When it comes to decorating cookies, this method of making royal icing from canned frosting works perfectly. Filling in the form you piped is simple when you use a squeeze container to do so. Sugar cookies are simple to decorate in a variety of ways, and they taste delicious when they are done in this manner.
    • It is ideal to begin with a light coating of white frosting or dark chocolate frosting. Starting with white frosting and adding food coloring before dividing it up is a good way to achieve a colorful frosting effect when decorating. This will allow the frosting that has been microwaved to be the same color as the frosting that has been used to construct the borders.
    • When you apply the microwaved frosting to the cookies, piping a narrow border around the pattern will help to keep the icing from running. It is preferable to utilize this royal icing technique for decorating cookies
    • if you want to add sprinkles or toppers to your cookies, it is better to do so directly after frosting them using the royal icing technique. Using this method, the toppings will remain on the cookie before it dries up
    • Despite the fact that employing this approach to make royal icing from canned frosting is effective, the icing will not solidify to the same extent as traditional royal icing. The icing will still dry out and become tougher and smoother, but it will do so in a less time-consuming and less messy manner than using typical canned frosting would.
    • It is much easier to use a squeeze bottle rather than a piping bag to pipe the melted frosting on the cupcakes. When the melted frosting is in the piping bag, it has a greater chance of running. The use of a squeeze bottle will allow you to have greater control over the melted frosting
    • if your frosting begins to thicken while you are still decorating, place it back in a microwave-safe bowl and microwave in 5-10 second intervals until it is completely melted again. After each interval, carefully stir the frosting until it is smooth. You may store the decorated cookies in an airtight container at room temperature for up to four days. You may keep the remaining frosting in the fridge for up to two weeks if it is stored in an airtight container. For up to three months, frosting can be kept in the freezer
    • When serving these cookies, keep the temperature and humidity low, as high temperatures and humidity may cause the icing to melt. Maintaining these cookies in a cold, dry environment for as long as possible before serving them is recommended.

    A Simple Frosting Trick

    Making royal icing from canned frosting is a quick and simple process that can be accomplished in the microwave.It is a fantastic technique for decorating your favorite sugar cookies with a variety of designs.This approach will make decorating cookies for any occasion a fun family activity for the whole family.Turning canned frosting into royal icing is the best way to go when decorating cookies for a holiday, birthday, baby shower, wedding, graduation, or any other special occasion.The process is quick, and you won’t need to stress over getting the homemade royal icing quite so.Thanks to this royal icing technique, your cookies will not only look gorgeous, but they will also taste delicious.

    If you have attempted these techniques to transform canned frosting into royal icing soft, please share your results with us.If you enjoyed this article or have any comments or suggestions about it, please leave a comment or share it with others!Do you think this article is interesting?Please share this with your Facebook friends.

    Buttercream vs. Frosting

    Bake and decorate a cake is an art that demands a great deal of expertise, whether you’re a seasoned baker or someone who has only recently discovered baking as a way to pass the time during quarantine.When it comes to cake decorating, it’s critical to understand which components perform best.Buttercream frosting and icing are two of the most frequently misunderstood components in baking.If these substances sound similar to one another, you’re not alone in your thinking.Many people mistake buttercream for frosting, and vice versa, when it comes to baking.There is, however, a significant distinction between the two situations.

    Learn more about these components and when you should use them to elevate your cake designing abilities to the next level.We’ve enlisted the assistance of our Bob’s Red Mill baking specialists to help clear up the uncertainty.Continue reading as they bring you through a step-by-step tutorial on making buttercream frosting from start to finish.

    Frosting vs. Icing

    Bake and decorate a cake is an art that demands a great deal of expertise, whether you’re a seasoned baker or someone who has just taken up baking as a hobby to pass the time during quarantine.The components that work best for cake decoration must be known before beginning.Buttercream frosting and icing are two of the most generally misunderstood components.This isn’t the first time you’ve heard two substances that sound the same: The term ″buttercream″ is frequently used to refer to frosting, and the reverse is true.There is, however, a significant distinction between the two situations.Learn more about these components and when you should use them to elevate your cake designing abilities to a higher level.

    We’ve enlisted the expertise of our Bob’s Red Mill baking gurus to help us sort through the mess of misunderstanding.Continue reading as they take you through a step-by-step tutorial on making buttercream frosting from start to finish.


    Icing, in its most basic form, is a mixture of confectioners’ sugar (powdered sugar) and a liquid sweetener (cream, milk or citrus juice).This mixture is blended into a smooth consistency that is applied thinly to form a glaze.This glaze is thick enough to coat a cake, cookie, or muffin, and when applied to baked products, it creates a sweet, smooth coating that is typically translucent in appearance.

    Royal Icing

    Royal icing is one of the most commonly used icings for decorating desserts, and it is one of the most traditional.Royal icing, like normal icing, is stabilized using egg whites or meringue powder, much like regular icing.In addition, royal icing dries a little tougher than regular icing, yet it retains its glossy appearance.It is popular among bakers since it is highly adjustable and can be made thinner or thicker based on the demands of the individual who is making it.While royal icing is used to bind pastries together, it is most popular during the holiday season for making treats such as gingerbread homes and Christmas cookies.


    In order to have a more buttery flavor, frosting is the best option to consider.Frosting, as opposed to icing, is typically made with butter as the starting point, thus the term ″buttercream.″ The use of heavier components in the preparation of frosting results in a thick and fluffy final product.Since a result of its stability, frosting is a favorite among dessert decorators throughout the world, as it can keep forms and be used to create unique embellishments such as flowers to decorate your baked dish.When it comes to decorating cupcakes and cakes, frosting is the most widely utilized method.However, because of its cloud-like consistency, it may also be used as a cookie topping.

    Buttercream vs. Frosting

    Now that you’re familiar with the distinctions between frosting and icing, you’re probably asking what makes buttercream so special.In a nutshell, buttercream is a sort of icing that is used to elevate baked goods such as cakes and cookies to a higher degree of sophistication.Although not all frostings are buttercream, there are a range of cream bases to choose from, such as cream cheese and whipped topping, that may be used in their preparation.Buttercream, on the other hand, is the most often used type of frosting and may be produced in a variety of ways depending on the recipe.No matter whether you’re looking to decorate, frost, or fill your cake, there’s certain to be a buttercream recipe that will satisfy your requirements.Continue reading to learn about a couple of the most prevalent buttercream variations and when to use each one.

    Traditional American Buttercream

    There’s a good chance you’ve worked with classic buttercream in the past.This sort of buttercream is simple to prepare from home and may be used in a variety of dessert recipes.When butter, shortening, confectioners’ sugar, and vanilla extract are combined, the result is a flavor and texture that is enjoyed by everyone.Additionally, this buttercream can be created in a short amount of time, making it an excellent solution for those who are pressed for time.It is simple to customize conventional buttercream to meet your specific baking requirements by softening, stiffening, and tinting it.It makes a fantastic basis for flavoring cakes and may also be used for piping embellishments on top of cakes.

    Follow this recipe to create Easy Buttercream Frosting from home, which is a simple and straightforward frosting to prepare.

    Swiss Meringue Buttercream Frosting

    Are you looking for a light and tasty icing that won’t make your cake feel weighed down?Make some Swiss buttercream and see how it turns out!This frosting is made by whipping together egg whites, sugar, and butter until they form a light and airy texture that can be applied to virtually anything.This buttercream is extremely soft, and hence it is not recommended for use in piping or for decorating purposes.However, it’s a fantastic choice for icing cakes and filling layers because of its versatility.

    Italian Meringue Buttercream Frosting

    Italian buttercream is a delicious combination of classic and swiss buttercream flavors and textures.The components needed to manufacture Italian buttercream are the same as those used to make Swiss buttercream; the amounts of the ingredients used are merely different.The fact that this frosting is a little more studied than others means that it works well as a frosting decoration and as a filling between layers of cake.Because this frosting is best when eaten the same day it is produced, make a batch and consume it as soon as possible after you finish making it.Make these Peach Cupcakes with Peach Buttercream by icing your cupcakes with buttercream and decorating them with peaches.

    French Buttercream Frosting

    French buttercream is the dessert you didn’t realize you were missing until you had it.It’s rich, creamy, and oh-so-dreamy.Unlike standard buttercream, French buttercream has a flavor and texture that is comparable to pastry cream or custard.It is also less sweet than typical buttercream.This delectable salted almond fudge cake, which is made with sugar and pasteurized egg yolks, tastes fantastic when mixed with other indulgent cake recipes like this one.This frosting, similar to Italian buttercream, is simple to spread and works well as a filler between cake layers, as well as for cake decorating and piping.

    It is important to note that, due to the usage of pasteurized egg yolks, French buttercream frequently has a yellow color to it.

    German Buttercream Frosting

    There’s no need to look any farther if you enjoy whipped frostings.German buttercream is a light, sweet, and fluffy icing that you will fall in love with immediate

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