1 field Betty Crocker Triple Chocolate Fudge Cake Combine
How to frost two layers of frosting?
The overhang of frosting will help you frost the sides of the cake. Place the second layer top-side down Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered.
How do you Frost a cake with frosting on top?
Place second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs. Frost side of cake in swirls, making a rim about ¼ inch high above top of cake. Spread remaining frosting on top, just to the built-up rim.
How to bake two layers of cake at the same time?
Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered. Put a big dollop of frosting on the center of the cake and, using the offset spatula, spread it to the edges.
How much frosting do you put on a cake?
Cover the top of the first layer with frosting. Use a spoon to place enough frosting on this layer to create an even spread at the desired thickness, typically about 1 cup (240 mL) for a 9 inch (23 cm) cake. Use an offset spatula, or an ordinary spatula, to spread the frosting evenly over this layer, hanging over the edge of the cake on all sides.
How to frost a cake the easy and elegant way?
How to frost a cake like a professional?
How to make perfect layer cakes?
– Run a long sharp knife ( I use a slicer but you don’t need something that fancy) under hot water. Wipe off the knife with a clean dish towel. – Firmly press the knife down into the cake and pull it straight out as opposed to up. – Run the knife under hot water again, dry, and repeat on the other side of the slice.
How To Frost a Cake
Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques. Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques.
What You Need
Follow These Steps
- Place a dollop of frosting on the cake stand and set it aside. Prepare the cake stand by spreading a couple of teaspoons of frosting on it before putting down the first cake layer. This will prevent the cake from rolling around on the plate. If you don’t have a cake stand, you may use a large, wide-bottomed mixing bowl turned upside down and a plate placed on top of it as a substitute. When the cake is raised and closer to the viewer’s eye level, frosting is easier to apply.
- Stack the first cake layer on top of the cake stand.
- Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
- To make your cake layers more flat, turn them upside down and cool them that way. This will make the finished cake much more attractive and easier to construct.
- Place a couple pieces of parchment paper under your cake to prevent it from sticking.
- Make use of overlapping strips of parchment paper to tuck under the border of the cake
- this will assist to keep your stand clean while you are frosting.
- Begin with 1 to 112 cups of whipped cream frosting.
- A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
- Spread the frosting to the edge of your cake, but not all the way around.
- Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you. The icing that hangs over the sides of the cake will assist you in frosting the sides.
- Place the second layer on top of the first, top-side-down.
- Place the second cake layer on top of the first and gently press down to ensure that it adheres. Take a step back and make sure it’s level and centered before continuing.
- For the second layer, use between 1 and 112 cups of frosting.
- Place a large dollop of frosting in the center of the cake and spread it out to the edges with the offset spatula. If you end up with crumbs in your frosting, simply scrape the dirty frosting off your spatula and place it in a different bowl. When you first start to frost, be liberal with your application. Even if you end up with too much frosting, you can always scrape some off, but if you start with too little, you run the danger of drawing crumbs from the cake into the frosting.
- Sections of the sidewalls should have frost.
- Consider dividing the cake into quarters and tackling each quarter one at a time, rotating the cake stand as you work. Attempt to coat the cake with icing as soon as possible
- Smooth out the frosting or use it to make any design you choose.
- After the cake has been frosted, you may go back and decorate it. Smooth down the icing, or add swirls or other textures to make it more interesting. Remove any extra icing from the cake. With care, peel away the pieces of parchment paper to reveal your perfectly frosted cake.
How to Frost a Layer Cake
- Created on the 10th of January, 2017.
- With this step-by-step guide to frosting like a pro, you can transform a basic cake into a show-stopping masterpiece.
- Remove any stray crumbs from the baked cake layer with a pastry brush.
- 4 strips of waxed paper should be placed around the edge of the plate.
Place the layer on the plate so that the rounded side is facing up.Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.Place the second cake layer on top of the frosted first layer, rounded side up.Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.
Spread the remaining frosting on top, just to the edge of the rim that has been built up.Remove the strips of waxed paper with care.
Tips for Frosting a Layer Cake
Plan ahead of time while baking a multilayer cake. Before you begin, make sure you have read through the whole cake and frosting recipe. A large number of stacked cakes may be made in a single day. Alternatively, you might stretch out the preparation over a period of several days or weeks.
Tips for Baking and Frosting Cakes on the Same Day
- While the cake is baking, prepare the icing.
- Allow several hours for the cake layers to bake and cool completely.
- While the cake layers are baking, you may prepare the icing.
- After you’ve finished creating the frosting, wrap it securely in plastic wrap.
Serve immediately or as soon as possible after.You may bake, construct, and decorate a tiered cake the day of or the day before you want to serve it, depending on your time constraints.If you can’t wait a day, keep the cake in a cool area until the next day.
Tips for Baking and Frosting Cakes in Advance
- How to prepare cake layers ahead of time.
- The cake layers can be baked up to three weeks ahead of time.
- Cool the layers fully before wrapping them in aluminum foil and freezing them.
- Place layers in the freezer at least 12 hours before adding another layer on top.
This will prevent the layers from sticking to one another.In order to utilize frozen cake layers, unwrap them and allow them to defrost for around 2 to 3 hours before icing and decorating them.How to prepare frosting ahead of time.To make the frosting, start at least 2 days before you want to use it.Refrigerate after covering with plastic wrap.
It use, allow to sit for approximately 1 hour to bring to room temperature before stirring until smooth.
General Cake and Frosting Tips
- Cooking spray should not be used on cake pans.
- As the cake bakes, it must cling to the sides of the pan.
- This permits the cake to rise higher and have a smoother crust as a result of this.
- Recipes for trans-fat-free frosting that are easy to make.
Make sure to use 1 tablespoon meringue powder per 1 cup shortening when preparing frosting with trans-fat-free shortening so that the frosting is firm enough to spread.It is not possible to make the frosting firmer by omitting the meringue power and simply increasing the amount of powdered sugar used.
How to Frost a Double Layer Cake
- Article to be downloaded article to be downloaded Double layer cakes are the emperors of sweets, and as such, they deserve attire worthy of their majesty.
- Your frosting will be smooth and free of crumbs if you take the proper steps before making it.
- It is also possible to embellish the cake with extra decorations, such as icing flowers or elaborate designs created with powdered sugar or fruit.
- 1 Allow your cake layers to cool completely.
- Allow the layers to cool to at least room temperature after they have been baked.
- Perhaps you’d want to chill them in the refrigerator overnight to reduce the likelihood of the cake collapsing or breaking during baking.
- If your cake layers come out of the oven with a small dome to them, consider chilling them upside down to slightly counterbalance this effect while still maintaining the same texture.
It is possible that you will need to trim off conspicuous domes before icing.
- Prepare your cake stand or dish by placing a dab of icing on it.
- It will assist to hold the bottom layer of your cake in place while you are assembling and frosting it if you put a dab of icing in the middle of the stand.
- Use of a plate should be done on top of a tall, sturdy surface such as a stack of big books, if at all possible.
- This may allow you to have a better view of the cake while it is being frosted.
- Promotional material
- 3 Place the bottom layer of the cake on top of a piece of parchment paper. Place the bottom layer of the cake on the cake stand or plate, equally spaced out. For a cake stand that is wider than the cake, tuck strips of parchment paper around the perimeter and below the cake to collect any spillage as you frost it. Frost the top of the first layer to seal in the moisture. Fill this layer with frosting until it is evenly distributed and the required thickness is reached. For a 9-inch (23-cm) cake, roughly 1 cup (240 mL) of frosting should be plenty for an even spread. Spread the frosting evenly over this layer, allowing it to hang over the edge of the cake on both sides. You can use an offset spatula or a regular spatula to do this. You will utilize the overhanging icing later
- there is no need to distribute it at this point. To achieve a thick coating of frosting on your cake, use 1.5 cups (350 mL) of frosting. If you prefer a thin layer of icing, use as little as 1/3 cup (80 mL). When using sparse frosting, use caution because it is possible to rip up the surface of the cake and introduce crumbs into your frosting layer.
- 5 Stack the second layer on top of the first and repeat the process. Next, carefully press the next layer on top of the icing, and then cover with another layer of frosting in the same manner as before. Make an effort to use approximately the same quantity of frosting for each layer, so that your cake has a consistent appearance when cut once it is assembled. Alternatively, if the layers were cut from a single cake after baking, turn the top layer upside down to ensure that the exterior surface of the cake is smooth and free of crumbs. Then pipe frosting over the sides of the cake, continuing using a spoon to transfer the frosting and a spatula to distribute it on the top and sides of the cake. Dipping the spatula into the frosting dish enhances the likelihood of spreading crumbs into your frosting
- nevertheless, it is not necessary.
- For a triple or quadruple layer cake, simply continue this process until each layer is completely frosted.
- Sixth, spread the remaining frosting on the cake in a thin layer over the sides. 7 The frosting dollops left behind after icing each layer should be spread thinly and smoothly to create a thin, flat top. The frosting should cover the entire cake, but only in a thin layer, and should be applied evenly. This is known as the ″crumb coat,″ because it is responsible for keeping crumbs from slipping off the cake. Only if there are areas of the cake that are still dry after applying the frosting should you add more. This is the time to avoid spreading a thick, complete layer of frosting on the edges of the cake
- however, if the frosting and cake are both dark in color, you may choose to omit this step, since crumbs in the frosting will be less obvious.
- 7Chill the cake for a few minutes to allow the icing to set. When the frosting is refrigerated, the ″crumb coat″ will solidify slightly, allowing the crumbs to be sealed in more effectively. Place in the refrigerator for 15–30 minutes, or until a finger pressed against the frosting comes away clean.
- 8Apply a thicker coating of frosting to the sides of the cake. Finish by spreading a thick layer of frosting over the sides of the cake, using the remaining 1–2 cups (240–480 mL) of frosting or more if you’re making a larger cake. Making the layer an even thickness may be simpler if you focus on 1/4 or 1/8 of the cake at a time, applying frosting as you go. 9Smooth the frosting to make it seem even. If you have a cake scraper, use it to delicately press the edge of the scraper against the edges of the cake while moving it slowly around the cake to produce an especially appealing surface. To make it easier to smooth down the top of your cake, immerse your spatula in a little water and shake out the excess drips before you begin to work with it. The water will slightly soften the frosting, which will make it simpler to apply evenly and smoothly. Advertisement
- 1 Prepare a piping bag by filling it with icing. If you want to do more complex frosting decoration, you’ll need a piping bag with a piping tip attachment to the little hole in the corner. Empty the bag and squish the icing down near the tip, then twist the bag’s top to secure it shut. When you compress the frosting, air bubbles may cause it to burst or spray
- if the frosting is not tamped down thoroughly enough.
- You may construct your own piping bag out of parchment paper or a plastic bag if you don’t already have one. DIY piping bags, on the other hand, may be fragile and difficult to handle, and they cannot usually be twisted without spilling the frosting.
- 2 Acquire familiarity with piping bags.
- 3 If you’ve never piped frosting before, it’s a good idea to practice on some parchment paper beforehand.
- Grasp a tiny handful of frosting at the base of the bag and twist it to separate it from the remainder of the frosting-filled bag; repeat with the remaining frosting.
- Maintain control of the tip with this hand, while using your other hand to keep your first hand stable.
As you gently squeeze the pipe tip, keep it at a 90o angle above the paper and move it just over the surface as you gain a feel for how hard you should be squeezing to make an appealing, uninterrupted design.While some individuals find it more convenient to grab the bag with their dominant hand and hold it stable with their non-dominant hand, others find it more convenient to do it the other way around.Try them both out to discover which one is more comfortable for you.
- 3-pipe designs at the edge of the cake’s perimeter. Any piping tip with a wavy or star shape will work well for creating the classic ruffled cake border. While squeezing the piping bag, carefully move it around the circumference of the top layer.
- 4 Make more complicated embellishments using the pipe. Consider creating a design on a square of parchment paper to use as a template for more elaborate piping embellishments. The paper may then be refrigerated in the refrigerator to make the design less brittle, and the pattern can then be carefully transferred to the top of the cake with a little offset spatula. A frosting rose is a beautiful, yet simple, design that is both striking and timeless.
- 1Sprinkle edible decorations on top of the cake. Along with sprinkles, you may add chopped almonds, crumbled biscuits, or little soft candies such as jellybeans to make a festive decoration. Use dark objects on light colored icing and vice versa to create a more striking effect. 2Create intricate designs with fondant to make your cake stand out. Fondant is a form of icing that has a more dough-like consistency than other types of icing. Purchase it from a baking supply shop or create it at yourself, then sculpt it into designs for the top of your cake.
- 3Decorate your cake with fresh fruits and vegetables. Lemon cakes, as well as cakes with a light icing, are frequently decorated with little pieces of fruit piled on top. You can use a variety of brightly colored fruit slices to decorate, or go all out with strawberry fans for a more fanciful look. Make a lace pattern on your cake with powdered sugar. Lay a paper lace design or an old lace doily over the middle of your cake to create a beautiful focal point. Powdered sugar or cocoa powder can be sprinkled over the cake with a sifter or sieve, then lifted up the lace pattern to see the results. Advertisement
- Question Add a new question Question Is it possible to apply this strategy with only one layer?
- Whatever you mean by it is up to you to decide.
- It will work if you divide the one layer into two, but you will need to be delicate while frosting the cake because it will be so thin.
- In the event that you just wish to employ a single layer, you may use the same techniques to decorate and ice your one layer cake.
- New Question Question: Please enter your question here Is it possible to use this method with a single layer of material?
- Whatever you mean by that is up to you to define.
- Because the cake will be so thin, you will need to be gentle when icing it if you cut the one layer into two.
- If you only want to use a single layer, you can use the same techniques to decorate and ice your single layer cake.
Things You’ll Need
- A frosting recipe
- two layers of cake (baked in separate pans or one tall cake cut in half)
- a spoon
- an offset spatula (an ordinary spatula can be used, but it may scrape the cake)
- a frosting recipe
- a frosting recipe
- a frosting recipe
- a frosting recipe
- a frosting recipe
- a frosting recipe
- a frosting recipe
- Ingredients: refrigerator, piping bag, piping tip
- In order to avoid melted frosting, you should allow the cake to cool completely before frosting it.
- Wrap the edges of the cake plate with strips of parchment paper or waxed paper. (Optional) Remove the paper strips from the cake when you have finished icing it. This will assist you in keeping your plate clean.
- The more icing you use, the thicker you want your layers to be.
Thank you for submitting a suggestion for consideration! Advertisement
About This Article
Thank you to all contributors for contributing to this page, which has been read 41,313 times so far.
How do you frost a cake for beginners?
Begin with the top of the cake, spreading the frosting all the way to the edge of the layer. Repeat with the remaining layers. Then frost the sides of the cake. If you’re frosting the cake on a turntable, make sure to rotate it as you go to get a uniform coating. When you’re finished, remove the parchment paper strips and take a moment to admire your beautifully cleaned plate.
How do you frost a 2 layer 9 inch cake?
- How to Frost a Layer CakeBrush any stray crumbs from the baked cake layer using a pastry brush before frosting.
- Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
- Place the second cake layer on top of the frosted first layer, rounded side up.
- Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.
How much frosting Do I need to frost a 2 layer cake?
To make three 8- or 9-inch circular layers, we recommend using a total of 5 cups of frosting; to make two layers, we recommend using 4 cups. Here’s how to divide and conquer. Between each layer, spread 3/4 cup of icing on top.
How do you stack cake layers without breaking them?
Place the top layer of your cake in the freezer before assembling it; this will assist to guarantee that the layer is sturdy and doesn’t break during assembly. Use a spatula to carefully move the top layer of the cake onto the bottom layer if you are short on time.
How early can you frost a cake?
Make the icing 1 to 3 days before the cake is due and store it in the refrigerator. Refrigerate after storing in an airtight container for several days. Alternatively, frosting may be stored in the freezer for up to three months.
What do you put on cake before icing?
Make a thin and smooth sauce by melting 1/2 cup jelly, jam, or preserves with 1 tablespoon water until thin and smooth. Strain the hot mixture into a small bowl and use a pastry brush to apply a thin coating over the cake’s surface to seal it. Allow the to sit for 5 to 10 minutes to harden before applying the final icing to finish it off.
Should I freeze my cake before frosting?
While it is not necessary to freeze a cake before icing it, it is highly advised that you do so. When you freeze a cake before frosting it, it will be moister and simpler to decorate and apply icing to the top of the cake.
What size cake does 250g icing cover?
A cake board measures 18cm (7in) x 15cm (6in) and weighs 250g (9oz) Dimensions: 20cm (8in) x 18cm (7in) x 300g (101.12oz).
How much frosting do I need for a 2 layer 8 inch cake?
- One element to consider when figuring the quantity of frosting you will need is whether you will be using the frosting for cake decoration, cupcake decorating, or icing cookies or bars.
- How Much Frosting Do You Want?
- Frosting Amounts Estimated to Be Used Cake Size and Number of Layers Required The amount of frosting used 6 inch 2 3 1/2 cup 6 inch 2 3 1/2 cup 8 inch 2 and a quarter cups 10 inch 2 and a half cups
How thick should frosting be on a cake?
It is all about the proportions of cake to frosting/filling, the varying levels of sweetness, and a variety of textural combinations. Whenever a cake is filled with buttercream, the filling should be half the height of the cake layers (for example, if the cake layers are one inch tall, the buttercream between the layers should be half an inch thick.)
How many cake layers can you stack?
The cake boards should be purchased or cut so that they are the same size as the cake tier (or else the board will show). It is also critical to ensure that the board is made of a durable material that will not bend or break easily. For smaller layers—6 inches or less in height—you can stack two cakes on a single serving board. Do not attempt to stack more than two layers at a time.
Why are my cake layers sliding?
What is causing my cake layers to slide? As a cake decorator, there is nothing more stressful than having your cake layers slip all over the place when you are attempting to frost your cake. The reason for this is because your cake layers are not cooled, your buttercream is too thin, or if you’re filling your cake with a mushy filling such as jam or apricot jam.
How do I stop my cake from doming?
- Double-layer aluminum foil should be used to line the outsides of your cake tin to prevent your cake from doming.
- Long strips of aluminum foil are simply folded to the height of your cake pan and then wrapped around the outside of your cake pan.
- This is because the additional foil slows down the temperature of the baking pan, resulting in the cake batter around the borders not cooking as rapidly.
What do you put between cake layers?
Filling a Cake: Adding filling between layers of cake helps to keep the layers together while also adding taste and height to the cake. A decorating bag loaded with icing and equipped with tip 12 should be used to pipe an outline slightly within the outer border of each layer of the cake. A dam will be formed, preventing the infill from leaking out into the surrounding area.
Is it easier to frost a cold cake?
It is considerably simpler to frost a cake that has been allowed to cool and ″set.″ Wait until you’re ready to fill and ice the cake before removing the parchment paper that separates the layers. Make sure that the crumb-coat frosting is sufficiently soft so that it can be spread easily on the cookies. You will also be less likely to tear the cake if you use a light crumb-coat icing.
Do you refrigerate a cake after icing it?
But first and foremost, do I need to refrigerate the cake? The vast majority of the time, the response is ″no.″ Even when iced or not, and whether cut or uncut, the majority of cakes hold up very well at room temperature for several days. In the case of frosted cakes, let the cake exposed for 15 minutes to allow the frosting to solidify before wrapping it in plastic.
How do you decorate a 2 layer round cake?
- Take the Following Steps Place a dollop of frosting on the cake stand and set it aside.
- In order to assemble the cake, place the first layer of cake on the cake stand.
- Place a couple pieces of parchment paper under the cake to protect it from the elements.
- Start with 1 to 112 cups of whipped cream icing.
Spread the frosting to the edge of your cake, but not all the way around.Place the second layer on top of the first, top-side-down.
What do you put between cake layers?
- Between the Layers Sugar Syrup: This is used to moisten the cake layers between each layer.
- Jams and jellies: These are also excellent when combined with other fillings such as buttercream or ganache to create a more complex flavor.
- Custards: These include fruit curds, such as lemon or orange curd, as well as pastry cream, which is a custard that has been thickened with flour or cornstarch to make it more substantial.
How do you frost a 3 layer cake?
Sugar syrup between layers: This is used to moisten the cake layers between layers of frosting. Using jams and jellies in conjunction with other fillings such as buttercream or ganache is a good idea as well. Pastry cream is a custard that has been thickened by adding flour or cornstarch to it. Fruit curds, such as lemon or orange curd, are also included.
How do I make 2 round cake icing?
Place the layer on the plate so that the rounded side is facing up. Spread approximately a third to a half cup frosting over the top of the initial layer, stopping about a quarter inch from the border. Place the second cake layer on top of the frosted first layer, rounded side up. Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
How much frosting do I need for a 2 layer 9 inch cake?
It takes around 212 to 3 cups of icing to generously fill and frost a two-layer 9-inch cake with a smooth finish. Plan on using 312 to 4 cups of cake batter for a three-layer cake.
What is the most popular cake filling?
- Recipes and ideas for layer cake fillings from across the web.
- Cake with a chocolate layer and a cream cheese filling.
- Cannoli layer cake with a cinnamon sponge and mascarpone filling, served with a cup of coffee.
- Vanilla custard cake with a custard filling.
Layer cake with berries and mascarpone.Lemon raspberry layer cake with a lemon curd filling.Strawberry jelly layer cake with a strawberry jelly filling.Cake with three layers of white cake and an orange curd filling.
How many cups of frosting do I need for a 2 layer cake?
How much should I fill between cake layers?
A 3-layer, 8-inch cake should have around 1/2 cup of filling, and a 4-layer, 6-inch cake should have about 1/4 cup of filling, according to me.
How many layers should a 2 tier cake have?
A two-tier cake necessitates the creation of two cakes (each consisting of layers) of varying sizes. The traditional size is usually a 6′′ cake layered on top of an 8′′ cake, and it feeds around 40-50 people, depending on how large the slices are cut off the cake.
Can you stack a two tier cake without dowels?
If you are making a two-tier cake, you are not required to use a central dowel unless you wish to. They aren’t as prone to falling as tall tiered cakes, for example. It is important to be careful when stacking the cake if you are constructing a buttercream cake so that the frosting does not become dented.
How do you frost a two layer cake?
- Place the layer on the plate so that the rounded side is facing up.
- Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
- Place the second cake layer on top of the frosted first layer, rounded side up.
- Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
The second tip is to measure out the frosting for each layer so that you have an even coating of icing between the layers of your cake.Using the angled spatula, spread the icing over the top of the cake layer.You want an equal layer of frosting on the cake, with any extra icing being pushed to the corners.This is a crumb coat that will hold all of the loose crumbs from your soft cake in place until it is baked.As a result, the question is whether or not I should put the cake in the refrigerator before decorating it.
We are all aware that cake is a delicate item, and even if you allow it to cool entirely to room temperature before icing it, it will remain soft and fragile throughout.Wrap the layers in plastic wrap and place them in the refrigerator for at least a couple of hours, if not overnight, before you attempt to frost it at room temperature.In addition to the amount stated above, how much icing do I require for a two-layer cake?
To make three 8- or 9-inch circular layers, we recommend using a total of 5 cups of frosting; to make two layers, we recommend using 4 cups.Here’s how to divide and conquer.Between each layer, spread 3/4 cup of icing on top.How do you prepare a cake that is uniformly baked?In a small bowl, combine the cake batter and hit it against the counter a couple of times.Any air bubbles will be eliminated as a result of this.
- Put it in the oven and let it bake for a while.
- As a result, the moisture from the towel aids in the uniform baking of the cake, resulting in an even rise and a cake with a flat top on the surface.
How-To Frost a Layered Cake
04.03.18 The steps of icing a layer cake are illustrated in this step-by-step guide.I guide you through the fundamentals of icing a tiered cake and present you with the materials you’ll need to get started.Hello there, buddies!How-To articles are one item that you’ve requested more of in the past.Posts that offer some baking and culinary skills for beginners are available on this page.In this category, I’d like to share with you a few simple skills that can help you feel more competent in the kitchen.
- I believe in following your instincts and being creative in the kitchen, but I also believe that learning some fundamental methods will make you feel more at ease in the kitchen.
- Starting with today’s tutorial on how to decorate a layer cake, I’ll be sharing some fundamental baking methods with you over the following several months.
- The thought of icing a layer cake used to frighten me, but after breaking it down into steps, I found it was not quite as tough as it seems.
- Step-by-step instructions on how I frost a layer cake will be given to you.
A few simple tools, some patience, and a little experience, and you’ll be creating stunning stacked cakes in no time.I should preface this by stating that I am not a skilled baker or pastry chef in the traditional sense.Nothing about baking and cooking is as daunting as it appears to be, and I’m happy to share my knowledge with you to demonstrate that there is nothing to be afraid of in the baking and culinary industry.All you need is a desire to learn and a willingness to work hard.Let’s get this party started.What is the best way to make a gorgeous frosted tiered cake?
- First and foremost, you’ll need to assemble your cake decorating supplies.
- Here are the essentials that I use on a daily basis and believe are essential for every home baker.
- (This article contains affiliate links.)
Tools you will need:
- A spinning cake decorating stand is the most expensive piece of equipment, but it is well worth it. I’ve been using this stand for more than four years.
- Angled spatula – this will assist you in spreading your frosting and smoothing it as well
- Cake leveler – to ensure that tiered cakes are evenly distributed. a tool for removing the domed tops off your cooked cakes
- Cake transfer plate — allows the simple transfer of sliced cakes from one dish to another.
- Cake Knife – used for spreading icing over the edge of a frosted cake
- 2 circular cooked cakes (8 to 9 inches in diameter)
- 1. 1 frosting recipe of your choosing
- A filling of your choosing for the cake is optional.
- Optional: sprinkling of sugar. all of the garnishes
For this demonstration, I’m using my favorite chocolate cake recipe to make a two-layer 8-inch round cake with a chocolate glaze. I also used this amazing whipped vanilla bean icing that I found on Pinterest.
Tip1: Having a whipped and stiff buttercream is necessary for a smooth finish. It also ensures your piping decorations will hold.
To begin, you will need to make certain that your cakes are flat.If your cakes have risen while baking, use a serrated knife or a cake leveler tool to level the tops of the cakes.If, on the other hand, your cakes have caved in (as seen in the video below), you do not need to level the cake.You may use icing to fill in the gaps between the teeth.(Did I mention that I am not a stickler for details?) Placing the first cake on a cake board or a cake plate with a cake lifter will make it easier to transport.Using an angled spatula, spread about 1/2 cup frosting on top of the cake.
Tip2: measure out your frosting for each layer so you have even frosting between cake layers.
Using the angled spatula, spread the icing over the top of the cake layer.You want an equal layer of frosting on the cake, with any extra icing being pushed to the corners.Please see the section below.Place the second layer of cake on top of the first layer of cake and bake for another 15 minutes.Repeat the process until you reach the last cake layer, making sure to apply equal amounts of frosting on each layer.If this is your last layer, place the final cake on top of the previous layer, with the flat bottom of the cake on top (see below).
- Finish by sprinkling about 1/2 cup frosting on top of the last layer.
- Smooth out the frosting on top of the cake in an equal layer, pushing any surplus to the side.
- Cover the sides of the cake with a thin layer of frosting, using the angled spatula to do this.
- As much as possible, smooth the edges and top of the cake.
This is a crumb coat that will hold all of the loose crumbs from your soft cake in place until it is baked.Refrigerate the cake for at least 30 minutes to allow the crumb coat to harden.After that, add around 1/2 cup frosting on top of the cake to finish it off.Spread the icing over the top of the cake once more in a uniform layer.Next, use as much frosting as necessary to cover the sides of the cake and completely round the cake.Spread the frosting around the cake slowly and evenly until it is a smooth finish on the cake.
- Make use of the cake knife to level down the sides of your cake while it is sitting on the cake turntable.
- The cake knife should be held straight against the side of the cake while gently rotating the cake.
- To achieve clean edges, you must practice a few times.
Tip3: if you frost your cake with a thick coat of frosting, it is easier to smooth with the cake knife.
Following the smoothing of the edges of your cake, repeat the process to smooth the top of your cake.That’s all there is to it, my friends!You will have a blank canvas to work with when it comes to cake decorating!Finish off your cake with a decoration of your choosing.I enjoy piping simple edges with a Wilton 1M tip and a generous amount of sprinkles.That’s all there is to it, my friends!
- There is also a video link on YouTube that will lead you through these processes if you require any extra information or assistance.
- Please let me know if you have any questions by leaving them in the comments section down below.
What other techniques would you like me to highlight?
Something sweet in your inbox!
How To Frost A Layer Cake (Step By Step Photos!)
It is possible that this content contains affiliate links.For further information, please see my disclosure policy in its entirety.This is a step-by-step lesson on how to frost a layer cake, as taught in Baking 101.I will demonstrate the proper materials and procedures to use in order to create a beautifully frosted layer cake to be presented to family and friends.Permit me to begin this essay by emphasizing that icing layer cakes to a professional level requires time and experience.And a great deal of patience!
- So don’t be concerned if your first cake doesn’t appear like it should be displayed in a bakery window just yet.
- You’ll get better, believe me!
- I am not a pastry chef by training (oh, how I wish I were!) and it has taken me many, many cakes to be able to frost a layer cake without becoming annoyed with the process.
- I attended as many in-person sessions as I could, and then I simply continued practicing and improving!
Never fear, none of those delicious pastries went to waste!But I’m hoping that if you’re a newbie in the world of cake decorating, this post will be really beneficial to you.
Cake Decorating Tools
- First and foremost, let’s get the necessary tools! You are only as good as the instruments you use. The following are the icing tools that I recommend for layer cakes: The use of a rotating cake stand is optional, but it will make the process significantly simpler. Furthermore, if you’re serious about cake design, it’s a wise purchase.
- Large Angled Spatula — I use this to frost the final layer of icing on the cupcakes. I like that it’s huge, and I enjoy that I can flip it sideways while I’m frosting the edges.
- Using a pastry scraper to level down the sides of icing and scrape off extra buttercream is one of my favorite things to do.
- Serrated Knife – To assist in leveling the cake if it is required. But we’ll get into the specifics of leveling your cake later.
- Using Wilton Cake Strips, I’m able to consistently produce flat cake layers by wrapping them around my cake pans.
- If you’re transporting the cake or presenting it to someone, a cake cardboard circle under your initial layer that fits your cake is a good idea
- otherwise, you can use a cake plate.
- For icing my cakes, I use big disposable piping bags that I keep in my freezer at all times. I find that the reusable piping bags are difficult to clean after use, so I get the large 18-inch ones so that I don’t have to replace them as frequently.
- Round piping tip – I’ve begun using this tip to apply a uniform coating of frosting to my layers rather than slapping on random amounts of frosting
- cake icing tip – I also own and use this tip, but it’s rather large and difficult to find a bag that would accommodate it. I have a very large reusable bag just for this purpose. Instead of using an angled spatula to apply the final layer of buttercream, you can use this instead.
- After spreading the final layer of buttercream, I use a small spatula to fill in any gaps and holes that have occurred.
- Cake Transfer – If you don’t already possess a cake board and you want to shift your finished cake from your spinning cake stand to a fancier stand for presentation purposes or into a container for storage purposes then you’ll love this basically gigantic spatula for the job. It’s something I’ve used several times.
Start With Flat Cake Layers
First and foremost, we want to make certain that our cake layers are FLAT before we begin icing them.You will never be able to get the stunning flat cake appearance using dome cake layers since they do not seem as professional.I prefer to wrap Wilton cake strips around my cake pans to aid in the creation of perfectly level layers of cake.You may read the rest of my post on How To Bake Flat Cake Layers for more information.Instead of using these strips, if you like flat layers, you may use a serrated knife to clip the tops of the layers off using a serrated knife.Initially, I merely use a sawing motion back and forth with the knife in about an inch of the cake, turning it as I go, then gradually moving the knife inwards until the cake is completely covered.
- If you plan on torting the layers (i.e., cutting them in half), do it immediately, before you begin icing the cake.
- This cake cutter is another another useful tool for doing this task.
Use A Good Frosting
I usually recommend making a well whipped, stiff buttercream icing for your cakes.My vanilla buttercream frosting is one of my favorite things to use.It may be necessary to cool your frosting for a short period of time in the refrigerator if it is too soft for the cake.However, you do not want it to be too chilly since it has to be able to spread readily.If the temperature is too low, your cake may crumble and become a sloppy mess!I’ve found that making three batches of buttercream ensures that I have enough to fill in between the layers, frost the final coat, and pipe on a decorative border.
- If you don’t use up all of the buttercream, you may preserve it in an airtight container.
- If your buttercream has too many air bubbles as you’re putting it, put it back in the bowl and whisk it around a little to knock some of the extra bubbles out of it before spreading it.
Here are some more great buttercream recipes to try:
- Cream Cheese Frosting Recipe
- Mint Buttercream
- Coconut Buttercream
- Peanut Butter Cream
- Brown Sugar Cinnamon Buttercream
- Mixed Berry Buttercream
- Strawberry Buttercream Frosting
- Brown Sugar Buttercream
- Easy Chocolate Buttercream Frosting
- Easy Caramel Buttercream Frosting
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Swiss Meringue Butter
Stacking The Layers And Filling
1. Put A Little Frosting On To Your Cake Board
It’s my preference to use a small amount of icing as ″glue″ to keep my cakes attached to their cake boards.I add a little bit of frosting in the center of the cake board and then set my cake layer on top of it.You won’t need much at all.Advice from the pros: If you have trimmed your cake layers, I recommend placing the trimmed side down to cover up the crumb side and leaving the smooth side facing up.In the absence of a rotating cake stand, you can simply place the cake serving plate straight on top of the stand.This dab of frosting, on the other hand, will prevent the bottom layer from shifting.
2. Fill First Layer
Addng A Soft Filling – Make A Dam!
If you are filling your layers with something other than icing (such as the lemon curd seen below), I recommend creating a ″dam″ around the outside of the cake to act as a barrier to keep the filling within and prevent it from seeping out the edges.If you’re making a multi-layered cake, you’ll also want to make sure that you use the same quantity of frosting between each layer.You can either measure it out or pipe it on using a piping bag and tip, which is what I prefer.It is my goal to have a frosting/filling that is approximately half the thickness of the layers.Make sure you use enough frosting so that when you attempt to spread it around, it doesn’t rip the cake below apart.Pro tip: Pipe the frosting approximately 1/4 inch inch from the edge of the cake so that when the top layer is applied, the frosting has some room to migrate to the edge of it.
3. Repeat With Remaining Layers
Following the addition of filling/frosting to the first layer, arrange the second layer on top of the first. Keep in mind that the following layer should be placed upside down. Using your fingers, gently press down on the cake in the middle to make it flat on top, and the buttercream will be pushed out to the edges. If this is a middle layer, you may want to add extra filling or icing.
Okay, first and foremost, let’s define what a crumb coat actually is.I apply a very thin layer of frosting on the top of the cake.This is referred to as the ″crumb coat.″ Then place the cake in the refrigerator for 30 minutes to help seal in the crumbs.This is something I’ve done the night before as well.After the 30 minutes are up, I gently wrap the cake in plastic wrap and place it in the refrigerator until the next day, when I will finish icing it completely.This method of applying a thin coating of frosting and then refrigerating it helps to ″seal in the crumbs″ so that your final layer of frosting is completely free of crumbs and appears extremely nice.
1. Pipe Or Use An Angled Spatula and Frost Cake Top And Sides
Crumb coat can be applied using a piping bag and tip or with a spatula, depending on your preferred method. I prefer to use the same piping bag and tip for the second time to ensure that the same quantity of frosting is applied to the whole cake. I use a huge round tip for this (or you can use the large cake icer tip).
2. Scrape off the excess frosting
I use a pastry scraper (or an offset spatula) to scrape the icing off the cake, leaving a ″naked cake″ in its place. As long as there aren’t any crumbs in the icing, I’ll keep it. However, if there are any crumbs, I will trash them (or save them to eat with my cake leftovers from leveling my cakes). After all, why let anything go to waste?)
3. Refrigerate The Cake
If you want to make a thin layer of icing on top of the cake, put it in the refrigerator for at least 30 minutes.30 minutes is generally enough for me (and I’ll occasionally do this stage overnight – just cover it with plastic wrap so that it just faintly touches the frosting; it’s good if it’s going to be refrigerated).In this state, the cake is completely bare, and you may call it finished!Consider the case when we want to continue…Of course, you may also use a spatula to apply the crumb coat.Concentrate on applying a small layer of frosting once again.
- Using your spatula, start by doling some on top of the cake and rubbing the icing back and forth.
- After I’ve spread the frosting over the cake, I use a spatula to scrape off any excess by holding it at a 45-degree angle.
- I go through the same procedure with the sides as well.
Final Layer Of Buttercream
The final layer of buttercream should be applied after the cake has been crumb coated. Depending on your level of perfectionist tendencies, this phase may take some time. However, now that it has been crumb coated, it should run much more smoothly (yes pun intended).
1. Apply Layer Of Buttercream On Top
A generous dollop of buttercream is applied to the middle of my cake using an angled spatula to begin the process.Make sure to use a generous amount of frosting at the beginning of the process so that it may be easily spread out over the cake.Starting in the center of the cake, use your spatula back and forth to push frosting to the edges of the cake.When the frosting reaches the edge of the cake, I turn my spatula upright and use it to push the icing onto the edges of the cake as well.
2. Frost The Sides
With my angled spatula, I begin spreading frosting to the edges of the cake once I have finished icing the top.Make sure to use a generous amount of icing when you’re doing this again.I turn my cake stand over and proceed to apply frosting to the sides in a uniform layer, being sure to cover all of the crumb coat with enough icing.I use a back and forth motion with my spatula to spread the icing out once more to make it even.My frosting results in a lip of frosting that is higher than the cake on the edges when I frost the sides of my cakes.To remove the lip from the cake, I simply run my spatula across the top of the cake in a horizontal motion across the top of the cake.
3. Smooth The Sides
After the cake has been coated, I prefer to use my pastry scraper to make a 45-degree angle against the cake while holding it upright in my hand.Then, as I smooth out my cake, I flip my cake stand so that it goes down the borders of my cake as well.However, you might smooth it out using an offset angled spatula that has been flipped upright and held perpendicular to the cake.Take care not to scrape away all of the frosting you’ve just applied while you’re doing this!
4. Smooth The Top
In order to cover the top of the cake in motion, I switch to my broad angled spatula and run it over the top of the cake in a circular motion.As I’m doing this, I lower myself to eye level.Starting at the perimeter, I move the spatula across the top of the cake and towards the middle, continuing in a circle until the cake is finished.After that, I use the spatula to go across the top of the cake to remove any icing that has accumulated there.
5. Fill In The Gaps
Once it appears to be quite smooth, I search for any holes that need to be patched. With a smaller spatula, I fill any holes in the icing that have appeared and then smooth them out with my scraper to finish the project.
How To Get The Frosting Smooth
Now that the cake is essentially smooth, I like to give it one last finishing touch by smoothing it out one more time with a cake smoother. I’ve seen and tried a variety of techniques for making buttercream that is really smooth. First and foremost, the best method to ensure that your frosting is smooth and professional in appearance is to:
- Don’t forget to apply the crumb coat!
- Make use of the appropriate tools
- Take the time to fill in the gaps and fill in the holes
- Avoid using a frosting that has a lot of air holes in it.
Don’t be concerned if you’ve done all of these things and your cake isn’t basically smooth but not quite smooth yet; it’s perfectly normal.My preferred way is to use a glass of hot water as a vessel.Make a very hot glass of water (make sure it’s a large glass!) and put my spatula into it, brush it off with a paper towel, and then run it gently across the top of the cake to smooth down the top of the cake a little more.I move the spatula over the cake while holding it at a 45-degree angle to the surface.Pro tip: If frosting gets on the knife, wipe it off with a damp cloth and then dip it back into the hot water to wipe it off again.Continue to repeat this as you work your way around the cake.
You can now finish decorating the cake if you want to do so. If you choose, you may decorate with sprinkles and a gorgeous buttercream border on top and at the bottom of the cake. I prefer to use huge star tips to create a beautiful border around my projects. You can always use your embellishments to disguise a cake that isn’t quite flawless!
Cake Recipes To Try
- Orange Creamsicle Cake, Guinness Cake, Coconut Cake, Hummingbird Cake, and How To Make A Checkerboard Cake are some of the desserts you may make.
How to Stack and Decorate a Layer Cake Without an Architecture Degree
Even the most meticulous pastry maker (I may or may not have two pairs of culinary tweezers, two X-Acto knives, and a protractor in my kitchen drawer) can appreciate the beauty of a layer cake that appears to be a little sloppy in the middle.Layer cakes are the pinnacle of home baking: they’re nostalgic, approachable, and produced with passion.If someone given me the choice between a perfectly baked commercial cake and a slightly drooping handmade cake, I’d take the slightly slumped homemade cake every time.Having said that, there is no reason why your layer cake should not look as wonderful as it tastes—especially considering it may be the focal point of the party—because it is the centerpiece of the celebration.Here are six crucial techniques for decorating your layer cake now that you have mastered the art of baking one.
1. Stack it evenly
When certain cakes are cooked, they rise to the top.Because rounded tops provide less stability, stacking cakes with rounded tops will result in an inconsistent appearance.Approaching the cake layer from an angle that is below eye level, use a long serrated knife to slice off the domes.I prefer not to cut all the way through the cake in a single cut since you are more likely to cut the cake crookedly if you do it this way.Instead, cut into the cake about a third of the way through, toward the center, then turn the cake around and cut toward the center once again.Continue until you have worked your way around the entire cake, and then cut through the center of the cake and peel off the dome.
- (It helps if you have a turntable; see below for additional information.) After that, turn the top cake layer upside down so that the bottom of the cake is facing up (see photo).
- You should have a flawlessly flat and crumb-free cake top at this point.
- Some folks choose to throw away the cake toppers.
- They’re what I call the ″ideal snack.″
2. Invest in a turntable (the other kind)
I’m not referring to your vinyl record collection.A cake turntable makes cake decorating a far more efficient process in every respect.There are several inexpensive alternatives to the hefty cast-iron Ateco version, which is the gold standard.If you want to utilize a turntable, you’ll also want to get some inexpensive cardboard circles to serve as cake supports.This will allow you to support the cake while transferring it to the serving plate (or box) without the risk of the cake shattering or collapsing.In order to ″glue″ the bottom cake layer to the cardboard, a small amount of buttercream is used.
- While decorating the cake, use a folded, moist paper towel or a piece of tape to secure it to the table.
- This will prevent the cake from moving while you work.
- Aside from adding a little height to the cake (I typically tape two together), cardboard circles also help to prevent the cake knife from damaging your beautiful plate while serving the cake.
3. Use an offset spatula—or a handy alt
The majority of bakers swear by offset spatulas, both large and little, for spreading and even buttercream on a cake or other baked good.An offset spatula, which serves as a straightedge, leveling tool, and spreader all in one, is well worth the money.Offset spatulas, on the other hand, are not the only equipment that may be used to apply buttercream to a layer cake.As well as these equipment, bench scrapers and even home rulers are frequently used, especially when it comes to spreading buttercream uniformly over the sides of the cake.After you’ve finished decorating the cake with buttercream, place the long edge of the ruler or bench scraper flat against the side of the cake, with the bottom edge resting on the cake turntable or plate.Needed the ruler, drag around the cake, or spin the cake on a turntable if using, to make smooth, uniformly buttercreamed sides, repeat the process on the other side.
HOW TO FROST A TWO LAYER CAKE
Serves: 5 people 1.Remove any remaining crumbs from the cooled cake layer using a pastry brush.4 strips of waxed paper should be placed around the edge of the cake dish.Place the layer on the plate with the rounded side facing up.2.The waxed paper will act as a barrier between the plate and the frost.
- To finish, spread around 1/3 cup creamy frosting (1/2 cup if you are using a fluffy frosting such as White Mountain Frosting) over the top of the first layer, stopping about 1/4 inch from the edge.3.
- Place the second cake layer on top of the first layer, rounded side up, so that the two flat sides of the cakes are together with frosting in between.
- Apply a very thin coating of frosting to the side of the cake to keep the crumbs from falling out.
Swirl the frosting around the edge of the cake, creating a rim approximately 1/4 inch high over the top of the cake so that the top does not seem to be inclined.Spread the remaining frosting on top, just to the edge of the rim that has been built up.Carefully peel away the waxed paper strips from the cake layers.How to Cover Cake SidesTwo filled cake layers with frosted sides (not the top) can be rolled in chopped nuts or candies to coat the sides uniformly.Put the nuts on a piece of waxed paper or a chopping board.Hold the cake in the position illustrated.Pour or drizzle glaze over top of the cake and gently roll each side in the nuts.How to Glaze a CakePour or drizzle glaze over top of cake and gently roll sides in nuts to coat each side.
- ″Betty Crocker’s Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition,″ by Betty Crocker, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
- The publisher, Wiley Publishing, Inc., has granted permission for this use.
- All Intellectual Property Rights are Reserved.
How to Build a Layered Cake
Every step of the way, from prepping your cake pans to applying the icing, I’ll teach you how to create a stunning layer cake!In the past, I haven’t always known what I was doing or even what I was meant to be doing when it comes to baking a layer cake.Oh, no, I’ve had more than my fair share of cake mishaps.I’ve learnt via a lot of experience as well as from other bakers and bloggers who have shared their knowledge.All of my efforts were fruitful, and I now feel confident in my ability to construct a layer cake from scratch.My favorite term to describe a cake is ″build,″ since, in my view, there is so much more to it than just knowing how to ice it.
- Today, I’d want to walk you through the process from beginning to end.
- My approach, although certainly not the only one, has shown to be quite effective for me.
- This guide has been on my site since 2011, and I’ve subsequently divided it down into individual posts to make it easier to follow.
- Once extremely long and winding, this post has been condensed and simplified to make it a bit simpler to read.
Do not worry, I will provide links to the previous tutorials so that you do not miss out on anything.Ready?Let’s get this party started!(Disclosure: this post contains affiliate links.)
Prep your cake pans
The first thing you should do is prepare your cake pans for baking.Nothing slows down the progress of a layer cake quite like layers that cling together or break apart as you take them from the pan.Preparing your cake pans in the next two stages will ensure that your cake comes out flawlessly each and every time.1) Use parchment paper instead of regular paper.When baking a cake, the most critical preparation you can do is to line the pan(s) with parchment paper.Using this method, you can ensure that the bottom of the cake does not adhere to the pan and that the cake comes out in one piece.
- I never bake a cake unless I use parchment paper first!
- You may either trace and cut complete sheets of parchment paper to fit your cake pans or purchase rounds of parchment paper to fit your cake pans.
- 2) Grease a baking sheet with butter and flour or nonstick baking spray.
- Creating a barrier between your cake mixture and your baking pans will guarantee that nothing adheres to your cake while it bakes.
Cake pans can be coated with a layer of butter (or margarine or shortening) and then dusted with flour to create a barrier, or they can be sprayed with nonstick spray to prevent sticking.Bakers Joy is a low-cost choice that can be found at practically any grocery shop, but you can also buy more heavy-duty goods in restaurant and baking