Start with top of the cake, spreading the frosting all the way to the edge of the layer. Then, frost the sides. If the cake is on a turntable, spin it around as you frost for an even coating. When you’re done, remove the parchment paper strips and admire your nice, clean plate.
Let your cake cool. The biggest mistake you can make when frosting your cake is using a hot cake and cold frosting.
What is the secret to perfect frosting a cake?
A good rule of thumb is that the frosting should cling to a silicone spatula and not slide off unless the handle is tapped on the side of the bowl. A crumb coat is a light coating of frosting that smooths the cake and seals in crumbs. Take a bit of whatever frosting you’re using, and spread on a thin layer of frosting.
How do you frost a cake beautifully?
Start by using an offset spatula to frost the top of the cake, starting from the center. For exceptionally smooth frosting, dip the spatula into hot water, then dry it. The warm spatula will really help smooth the frosting out by melting any butter or shortening in your recipe.
How do you frost a cake without it falling apart?
To prevent a moist and tender cake from falling apart, let it cool in the pan long enough to become firm before you turn it out of the pan. Chill the cake in an air-tight wrapping before you frost it.
How do you frost a cake for beginners?
How to Frost a Cake
- Trim and level the cake layers.
- Cover the extra space with parchment paper strips.
- Place the bottom cake layer onto your turntable.
- Apply the first layer of frosting.
- Stack the cakes.
- Crumb coat the cake.
- Frost the cake and smooth the sides.
- Decorate with piping bags and tips.
How long should a cake cool before frosting?
How Long to Cool a Cake Before Icing It? Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
Should you 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.
Do you refrigerate a cake after icing it?
Cakes, whether kept at room temperature or in the refrigerator, should be stored airtight to keep them fresh and moist. If storing in the refrigerator, it’s best to chill the cake uncovered for about 20 minutes in the freezer or refrigerator to let the frosting harden.
Why does my cake fall apart when I frost it?
Adding too much moisture to your cake, like milk, buttermilk, or oil, can cause it to fall apart. There won’t be a proper balance between the wet and dry ingredients. This will cause the structure to not be able to stay together because there is too much moisture in the batter.
Why does my frosting not stick to the cake?
Frosting is made from majority butter and sugar, so leaving it for a long period of time at room temperature will make it too soft and refrigerating it will make the butter seize. If you’re looking to work ahead, always make your cake in advance over the frosting.
Why does my cake fall apart when I take it out of the pan?
Turning a warm or hot cake out of a baking pan too quickly, will crack and fall apart. Cake layers that cool in the pan too long will stick unless lined with parchment paper. If your cake has cooled in pan and was greased with shortening & flour, this will cause the cake layers to stick in cake pans.
How much frosting do you put between cake layers?
In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer. Put 1 1/2 cups on top of the cake.
How to frost a cake like a professional?
How much frosting is needed to frost a cake?
How much frosting do I need for a cake? It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups.
How far in advance can you Frost a cake?
Learn how to frost a cake that your friends and family will ooh and ahh over—no special tools required.
There isn’t anything more magnificent and appealing than a nicely decorated cake when it comes to sweets. While the cake recipe is extremely essential to creating these stunning sweets, it’s no secret that the icing is what makes them seem so stunning in the first place. But, how does one go about frosting a cake so flawlessly?
What Is the Best Way to Frost a Cake?
When it comes to icing a cake, especially for novices, it is recommended to go with a straightforward yet visually appealing finish. A cake frosting job won’t necessitate the use of many sophisticated tools, so put those pastry bags and piping tips away for another time (or for these cupcakes). Instead, get a few essentials for the kitchen.
To Frost a Cake, You’ll Need:
- You may use your favorite layer cake recipe, as well as whatever icing you choose.
- Knife with a long serrated blade
- offset spatula
- waxed paper
- Serve on a serving dish or on a cake stand
Step 1: Level Your Cake
Home Cooking at Its Finest Prior to icing, it is a good idea to level your cake to ensure that your cake is as stable and flat as possible.This makes it easier to build your cakes, however if you prefer the domed appearance of a handcrafted cake, you may opt to leave the top layer unleveled.Allowing the layers to cool fully will help to level the cake.
In addition, icing warm cakes is not a good idea (you will end up with runny frosting).Alternatively, you may chill the cake before icing and leveling it if you want.This will assist in making the cake a little stiffer and therefore making it simpler to deal with.Place the cake on a flat surface now, so that the layers are even and level.Remove the dome of the cake from the pan by cutting it off with a long, serrated knife.
Make a tiny trifle out of the cake leftovers, or just eat them as an after-dinner snack (which is my personal choice).
Step 2: Stack the Cakes
Home Cooking at Its Finest Following that, you’ll arrange your cakes in a stack.Prepare your serving dish or cake stand by lining it with strips of waxed paper before placing your ingredients in it.This will assist you in achieving a clean finish in the end.
After that, adhere your initial layer to the wall.To prevent your cake from drifting about on the plate, apply a little dollop of icing onto it before setting down the first layer.Then, using a spatula, place the filling on top of the cake and cover with your next layer.Continue with a third and fourth layer, if you have them available to you.
Step 3: Give the Cake a Crumb Coat
Taste of Home
When all of your layers are stacked and even, it’s time to give your cake a short coat of crumb coat to finish it off.Simply said, a crumb coat is a very thin layer of icing that is applied to the whole cake before baking.This aids in the collection and containment of crumbs, as well as providing a solid foundation for your show-stopping finish.
If you want to crumb coat a cake, simply pour a very thin layer of icing over it with an offset spatula—one here’s of our favorites, as well as a few other necessary kitchen utensils.Make this coat as thin and even as possible by using a thin, even stroke.Once you’ve completed, place your cake in the refrigerator for a few minutes to allow the base layer to set more quickly.It is best if the cake is chilled overnight, but even a fast ten-minute chilling in the refrigerator can do wonders.
Step 4: Smooth It All Out
Home Cooking at Its Finest After the crumb coat has dried, you may begin to add the finishing touches to your cake design.Begin by frosting the top of the cake with an offset spatula, working your way outward from the center.Dip the spatula in hot water for a few seconds, then dry it, for extraordinarily smooth frosting.
The heated spatula will greatly assist in smoothing out the frosting by melting any butter or shortening that may have been included in your recipe.Then, using the same hot water approach as before, you may continue on to the sides of the cake.Make sure to clean the spatula as you go in order to get a smooth finish; a bench scraper works well for cleaning the sides as well.Within minutes, you’ll have a wonderfully smooth, flat surface that you can be proud of.It is possible to end right here if you are happy with the appearance of the cake.
Simply remove the strips of waxed paper with care and proceed to serve.
Step 5: Finish It Off with Some Swirls
Home Cooking at Its Finest In order to give your cake a unique finishing touch, you may go one step further and incorporate swirls into your design.Use a teaspoon to distribute swirls of frosting on top of the cake (you may use the same hot water procedure as previously).Make use of the spoon’s reverse side.
It’s what gives this chocolate cake such a beautiful finish to the top of the cake.When you’re finished, just peel away the waxed paper to reveal a beautiful finish and a perfectly clean cake plate.
“Can I Frost a Cake the Day Before?” and Other FAQs
It seems like there are a few questions that come up again and over again when it comes to baking and decorating cakes—I’m sure I’ve done my fair share of Googling while baking. Here are some answers to some of the most often asked questions about cakes.
Q: Can I frost a cake the day before?
A: Of course you can! A cake that has not been cut and frosted will taste just as good the next day. The only exception would be a cake that has been decorated with any type of fresh whipped cream. That’s much better when it’s fresh.
Q: Do you have to refrigerate cake?
A: It is dependent on the situation. The majority of frosted cakes will keep perfectly well at room temperature for a few days. Keeping your cake in the fridge is recommended when using fresh fruit in the cake or when using cream cheese, mascarpone cheese, or cream of tartar in the icing.
Q: Should I refrigerate cake before frosting?
A: You are under no obligation to do so. Ice cream might make it simpler to manage and level a cake, but it is not required to chill the cake before icing. Just make sure your cake has been allowed to cool to room temperature before leveling or icing the surface.
Q: How do I transport a cake?
A cake carrier is your best chance for transporting your cake from point A to point B without it breaking apart.You can purchase a fine, simple one for about $16 or a vintage-style one for a little bit more money, depending on your preferences.Remember to store it on a flat area in your car, such as the trunk or the floor, to prevent it from rolling around.
If you don’t have a carrier, try to find a box that will fit your cake plate as snugly as possible and cover it with plastic wrap instead.In case of any disasters, be sure to include a little extra icing and decorations.Smudges may be readily removed once you are at your destination, if necessary.Do you enjoy frosting?Try These Cakes with a Homemade Flavor
Come-Home-to-Mama Chocolate Cake
You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Test Kitchen Receive a Recipe.
Pecan Cake with Cookie Butter Frosting
My mother and I purchased a jar of cookie butter in order to experiment with it, and we immediately fell in love with it. I thought the flavor would pair nicely with maple syrup and nuts, so I created this cake to showcase them together. I prefer to use pecan halves to decorate the top of the cake in a decorative pattern. N. Larsen (Columbia, Maryland) writes:
Nana’s Chocolate Cupcakes with Mint Frosting
Despite the fact that Nana is no longer with us, her delicacies continue to bring me great delight every time I prepare them. Double the frosting and spread it over top for a richer, more decadent treat. — Chekota Hunter of Cassville, Missouri, is a musician.
Old-Fashioned Carrot Cake with Cream Cheese Frosting
This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.
There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!Kim Orr, of West Grove, Pennsylvania, sent the following response:
Frosted Chocolate Cake
This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.
Easy Vanilla Buttercream Frosting
After experimenting with a few other buttercream frosting recipes, this simple buttercream frosting wins the competition with its unrivaled handmade taste. You can create a variety of colors and tastes by making a few easy adjustments. Denver, Colorado resident Diana Wilson expressed her appreciation for the work done.
Mamaw Emily’s Strawberry Cake
My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
I came across this amazing pumpkin cupcake recipe and tweaked it a little to fit my preferences.Pumpkin is one of my favorite flavors, and the addition of cinnamon elevates a simple cream cheese frosting to something amazing.They went in record time when I made a batch for my husband to take to work, according to him after I made them.
Debbie Wiggins from Longmont, Colorado contributed to this article.
Cranberry Coconut Cake with Marshmallow Cream Frosting
This towering cake, which is filled with a handmade cranberry curd and topped with one of the fluffiest frostings you’ve ever tasted, will make a lasting impression at any party. • Julie Merriman, a Seattle, Washington-based freelance writer
Chocolate Bavarian Torte
Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin
Maple Walnut Cake
When I was a youngster, my grandfather created maple syrup, which inspired me to create this maple-flavored cake with candied walnuts in memory of my grandfather. It is dedicated to his memory and has proven to be a popular choice among family and friends throughout the years, as well. —Lori Fee, Middlesex County, New York City
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Celebrate a birthday with this rich, delicious cake. Yummy! The fundamental buttery frosting has a distinct handmade flavor that cannot be replicated. You can create a variety of colors and tastes by making a few easy adjustments. — Test Kitchen for Taste of Home
Marvelous Cannoli Cake
In this decadent cake, which starts with a box mix, a delectable cannoli filling is sandwiched between the delicate vanilla layers and topped with chocolate shavings. It tastes best when it’s served very cold. Ridgefield, Connecticut resident, Antoinette Owens
Pink Lemonade Stand Cake
If you enjoy a delicious and creamy cake, this is the recipe for you. With the tangy flavors of lemon juice and lemonade, and the pretty cream cheese frosting with sprinkles, this cake is a must-have for any lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin
Marvelous Marble Cake
The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:
Tropical Carrot Cake
I look forward to August because our family reunion will be filled with laughter and delicious food, such as this classic cake with a tropical twist thanks to the addition of pineapple. This recipe was given to me by my great-aunt, and I prepare it every year for the family reunion. —Victoria Casey (Edgewater, Oregon)
Vanilla Bean Cake with White Chocolate Ganache
This cake is a standout dish with a taste that will linger in your memory for days. Feel free to use your preferred jam in place of the raspberry preserves and to personalize this classic delicacy. Lisa Bogar of Coventry, Vermont, sent in this message.
Rich Buttercream Frosting
A few basic ingredients are combined to create a creamy frosting that may be used to decorate cakes, cupcakes, and cookies. If you enjoy baking sweets, have this frosting recipe on hand for when you need it. — Test Kitchen for Taste of Home
Potluck German Apple Cake
When my brothers and I were children, my mother used to make this German apple cake for us. It’s a fantastic choice for a Christmas potluck or, in fact, for any time of year in general. • Edie DeSpain from Logan, Utah
Ganache-Topped Chocolate Cake
Simply stating that this cake is beautiful would be an understatement. The chocolate ganache is deserving of special occasions, but if you master the technique, it is so quick and simple to whisk together that you can enjoy it any day of the week. —Taste of Home Cooking Demonstration Kitchen
A simple vanilla icing is a terrific way to finish off any cupcake recipe. In place of a conventional wedding cake, I used this recipe to frost 300 cupcakes for my wedding reception. It made for a delectable variation on the traditional bridal bouquet. “I’m from Milwaukee, Wisconsin,” Annie Rundle says.
Minted Chocolate Torte
Since it was first made, our family has been able to enjoy this magnificent tiered cake. The drink is popular for a variety of events. — Barbara Humiston of Tampa, Florida, submitted this entry.
Coconut Cake with White Chocolate Frosting
My hubby is a huge fan of coconut, but he doesn’t like for cake. When I bring this beauty to family gatherings, he gets to enjoy his coconut as well. Sharon Rehm of New Blaine, Arkansas, sent this response.
Amaretto Butter Frosting
Cupcakes with this rich and buttery Amaretto topping will be the talk of the party. —Anette Stevens of Olds, Alberta, Canada Please keep in mind that every product is chosen by our editors in an unbiased manner. If you make a purchase after clicking on one of our affiliate links, we may receive a commission.
How to Frost a Cake
Baking plain, frosted cakes is one of the most straightforward sweets to attempt, and they are an excellent first endeavor for beginning bakers.An lovely cake with a simple icing does not require a field of piped roses or a bucket of technicolor sprinkles to be admired; it is plenty on its own (though decorations are a great way to hide flaws in your frosting).It may take some time and work to get a properly frosted cake, but it will be well worth it when you present the magnificent delicacy to your friends, family, or even just yourself.
Use this helpful tutorial on how to frost a cake to take you through the whole process.It covers everything from the preparatory procedures to the essential instruments and how to keep your cake once you’ve finished icing it.
What You’ll Need
- An offset spatula, also known as an icing spatula or a cake decorating knife, is a necessary tool for every baker or cake decorator to have in their arsenal. The bigger blade makes it easier to spread icing and reduces stress on the wrist and forearm. Alternatively, a butter knife can be used in a pinch.
- A serrated knife with a long blade: When it comes to removing domed peaks off cakes and splitting larger layers, a serrated knife is essential.
- To protect the cake plate from icing, you’ll want to insert strips of parchment paper under the bottom cake layer. This application may be completed with aluminum foil or wax paper if you don’t have any parchment paper on hand.
- A cake turntable is a device that turns a cake. Having a cake turntable is more of an indulgence than a necessity, but if you intend on frosting a large number of cakes, it will save you a great deal of time and work while also making smooth icing simpler to create
- A pastry brush: Use a pastry brush to remove any tiny stray crumbs from the cake’s crust before you apply the frosting. If you frost cakes on a regular basis, the brush isn’t absolutely necessary
- you can simply clean the outsides with your fingertips. However, if you frost cakes frequently, the brush is a valuable tool. If you don’t have a pastry brush on hand at the moment, consider one of these alternatives:
- A scraper for the workbench: When it comes to achieving the smoothest frosting possible, a bench scraper or bench knife are wonderful tools to use. If you don’t have one, you may get a similar look by using an offset spatula instead. Below, we’ll go over the specifics of what we mean.
- A cake carrier is a person who transports cakes. After you’ve finished icing your cake, the last thing you want to do is drop or destroy it. Before transporting the cake, place it in a tightly sealed container with a handle to avoid the worst-case scenario.
How to Frost a Cake
There is one guideline that you should be aware of before you begin: Almost every baker will approach a cake in a unique manner; the ideal technique to frost a cake is the one that makes the most sense to you and resulting in a bespoke dessert that you can be proud of.We can still be of assistance whether you’re new to the world of cake frosting or simply want a better way for icing your upcoming cake creation.Before you begin the process of frosting, here are some pointers from professional bakers that amateur chefs should be aware of.
Before You Start.
Please wait until the cake has completely cooled before cutting it.Ice a warm cake to avoid sagging and drippage on the sides of your cake.Allow for at least 2 to 3 hours of cooling time between the layers.
If you have the luxury of time, cover the layers in plastic wrap and place them in the refrigerator overnight.Bring the frosting to room temperature before using.The presence of a warm cake is not the only temperature-related element that might interfere with your cake-decorating efforts.No matter if the frosting is purchased canned or produced fresh, it must be allowed to come to room temperature before being applied to a cake’s surface.Frosting that is too cold will not spread properly and will have a higher chance of tearing the surface of the cake.
If you create your frosting ahead of time and store it in the refrigerator for safety, bring the frosting back to room temperature before using it.Following 25 to 30 minutes of resting time (and before attempting to spread the frosting on your cake), run the frosting through the mixer blade for 20 to 30 seconds to re-incorporate air and make the frosting’s consistency the smoothest it can be.Trim the edges of your cake.It’s much easier to make a properly frosted cake when you’re dealing with a level surface, which is particularly true when it comes to layer cakes.Using a long serrated knife, trim any peaks or domes from the tops of all cake layers, starting at the bottom.
- Take advantage of the leftover cake scraps for yourself, or use them to create a batch of cake truffles with the leftover cake and icing.
How to Cut Layers
- If your cake layers are very thick, you can separate them before frosting the cake. Here’s how it’s done: To make a border around the full circumference of the cake layer, press the teeth of the serrated knife into one of the sides of the cake layer at the center mark. As you slide the knife through the layer, these indentations will serve as a guide for the blade.
- The hand that is not holding the knife should be used to press down on the cake top. Follow the scored horizontal line through the cake layer with the knife as it cuts through the cake layer. Instead of shoving the knife through the cake layer, saw it through it with a sawing motion. This will aid in the prevention of rips and tears.
- Continue the procedure with the remaining layer(s).
frost a cake – cut
Step 1: Prepare Your Base
- Once the cake and frosting have achieved their respective optimal temperatures, you may begin the process of icing the cake on the baking sheet. Make a point of gathering all of your utensils beforehand, so that you are prepared for each and every stage. Preparing the cake plate should be the first step. For those who don’t have a cake plate that’s large enough for their cake, you may make one out of cardboard that’s 2 to 3 inches larger than the layers of cake and cover it with aluminum foil (as seen below). This impromptu cake plate is particularly useful if you’re transporting a cake and don’t want to take the chance of losing your serving platter. 4 broad strips of parchment paper should be cut. Prepare your cake plate or pedestal by placing two parchment sheets on top of each other to make a diamond shape with exposed surface in the middle. This is the moment at which you should place the plate or pedestal on the turntable if you have one.) The cake layers will be placed on top of these parchment strips, which will protect the cake plate from any extra icing. You’ll take these strips out of the cake before you serve it.
- Trim any lumps or domes off the top and bottom of your cake layers with the long serrated knife. Layers that are flat stack well
- A dollop (approximately 1 tablespoon) of frosting should be placed in the center of a round cake plate. This frosting will act as a ″glue″ to hold the bottom cake layer in place while you frost the top cake layer.
- Place a layer of cake on a plate, on top of the parchment paper and icing, and repeat the process twice more. Using the pastry brush or your fingers, gently brush away any crumbs that have accumulated.
Step 2: Spread Frosting, Stack Layers
- 1st layer of frosting on a cake Spread the frosting over the top of the foundation cake layer with an offset spatula or a butter knife until it is evenly distributed.
- It is possible to measure out the frosting before spreading it between the layers of cake if you want even layers between the layers of cake. In between layers, use 1/2 cup to 3/4 cup of water.
- Use a food scale to measure out the equal quantity of frosting for each layer between them for more exact measures. cake to be frosted – stack With an offset spatula or your hand, carefully take the second layer from the bottom of the cake and place it on top of the first frosted layer, top side down. If the layer is not perfectly centered, gently slide it into position with your hands
- it is fine if the frosting extends over the corners of the cake. Later on, this frosting might be employed as a component of the crumb coat.
- Frost the second layer of the cake. Continue in this manner until all layers have been piled
- To ensure that the top of the cake is as flat as possible, it is best to position the top layer of cake top side down.
Step 3: Add the Crumb Coat
- Crumb cover the cake before frosting it. After that, you’ll apply the crumb coat, which is a thin coating of icing that adheres to the cake and prevents crumbs from showing up in your final layer of frosting.
- Use a pastry brush or your fingertips to carefully brush the exterior of the layers to remove any stray crumbs before applying the crumb coat on top of the layers. Thin down a half cup of frosting with 1 to 2 tablespoons of water or milk to make it extremely simple to spread but not runny
- Use a vertical offset spatula to apply frosting to the sides of the cake, then over the whole surface of the cake. Make use of your spatula to smooth out the crumb coat as much as you can.
- Cake crumb coat 2 (frosting) 30 minutes to 1 hour, or until the frosting is set, should be spent chilling the cake with the first crumb coat layer on top. However, while it is not required to cool the crumb coat, doing so will assist to ensure that your final coat is as smooth and crumb-free as possible.
- If you still see crumbs (keep in mind that it’s fine to see a bit of the naked cake through the crumb coat, but you shouldn’t see free crumbs), apply a second crumb coat to the cake. When it comes to dark desserts, such as chocolate and red velvet, second coatings are more usual. After the second application, chill for 30 minutes to 1 hour, or until the paint is set.
Step 4: Finish the Frosting
- Top coat the cake once it has been frosted. After the crumb coat has been refrigerated and set, you may proceed to apply the remaining layers of frosting to the cake. No need to use up all of your frosting, but it is quite OK if the last layers of frosting are thicker than the crumb coat(s). Feel free to use as much frosting as you’d like in the final layers. Tip: If your spatula or knife is caked in frosting, rinse it thoroughly with warm water before using again. The heated metal also makes it simpler to smooth out the frosting once it has been baked. An offset spatula should be used to spread the remaining frosting, or approximately 1 cup, evenly over the top and sides of the crumb-coated cake.
- The offset spatula should be held vertically while gently pressing the side of the blade into the frosting. This will result in smoother sides. Smooth the frosting by rotating the spatula around the outside of the cake.
- If you’re working with a turntable, this procedure is much simpler: Firmly push the knife or spatula into the frosting while maintaining control of the tool. Turn the table to make the icing more even. Remove any frosting that has accumulated on the spatula and smooth the icing once more.
- You may also smooth out the icing on the top and edges of the cake with a bench scraper if you want. The bench scraper should be held vertically and lightly pressed into the side of the cake to create a ridge. You may spin it around the sides of the cake, or you can keep it in place while rotating the turntable.
- Remove the paper strips from under the cake with care before serving it. Remove any crumbs or icing drips that have accumulated on the dish
How to Store Frosted Cake
- Keep your cake in an airtight container, such as a cake carrier, to prevent it from drying out. When a cake has been coated and adorned with any form of dairy-based icing, such as buttercream, cream cheese frosting, or whipped cream, it should be refrigerated.
- It is not recommended to leave dairy-based frosting out at room temperature for more than two hours.
Common Questions About Frosting Cakes
Have you ever been frosted? You may have a few questions regarding your previous spin around the cake table, and we’d be happy to answer them to make your future frosting excursions a little smoother. In this section, we address a few frequently asked questions about cake icing.
How long should I cool a cake before frosting?
Before you begin to ice the cake layers, make sure they have totally cooled.Unless they’re properly secured, the icing may drop and run over the sides.Cake layers should be allowed to cool for a minimum of two hours at room temperature.
If the temperature in your home is high, consider putting them in the refrigerator to chill down.To make it even better, let them to chill overnight (covered in plastic to prevent them from drying out).A chilled cake holds its shape better and is easier to frost.
How can I frost a cake without crumbs?
The crumb coat holds the key to the mystery.You are not required to use a crumb coat, but if you want a finish that is free of crumbs, this thin coating of icing is essential.You can use two layers if you want to be absolutely certain there will be no crumbs.
Make careful to cool the cake in between layers, and then chill it again before applying the final application of frosting.Chilling the crumb coat allows it to solidify more quickly, reducing the likelihood of picking up any troublesome bits of cake.
What’s the best frosting for decorating cake?
It’s entirely up to you how you go about it.Certain frostings, such as buttercream, are better suited to various cakes or sponges.For example, buttercream works well with robust sponge cakes and layer cakes, but it does not work well with fragile angel food cake or other delicate desserts.
Red velvet cake is traditionally frosted with ermine frosting, also known as boiling milk icing, however cream cheese frostings are frequently used on these ruby-hued beauties, as well as carrot cake.Lighter cakes and sponges, such as chiffon cake, may fare better when topped with a whipped icing or glazed with chocolate.
Can I frost a cake the day before a party?
Without a doubt, you can frost a cake the day before you intend to serve it. It’s important to remember, however, that any cakes that have been iced with dairy-based components such as cream cheese, butter, or heavy cream should be stored in the refrigerator. They should not be left out for an extended period of time.
How much frosting should I make for a cake?
Each part that you frost will require around half a cup of icing.So, half a cup between layers, half a cup on top, at least half a cup for each crumb coat, and half a cup or more for the final layer is the rule of thumb here.You can figure out how many layers your cake will have by doing the math, but a good guess is 4 to 5 cups for a two-layer cake and 5 to 6 cups for a three-layer cake.
When in doubt, always make a little extra of everything.Extra frosting may always be stored in the freezer.Place it in a resealable freezer-safe zip-top bag and keep it in the freezer until you’re ready to frost your next cake.Related:
How to Frost a Cake
Article to be downloaded article to be downloaded When you think of icing your own cake, you may wince and hurry to the local bakery to get some help. Getting that flawlessly smooth frosting coat on your favorite cake, on the other hand, is simple! To achieve a properly frosted cake, use one of these three ways, and then show off your lovely baked products to all of your friends and family.
- 1 Allow your cake to cool completely. The most common error people make while frosting a cake is to use hot cake and cold icing at the same time. If your cake is even somewhat warm, the frosting will begin to melt, causing it to spill over the sides and soak into the top layer, resulting in a soggy top layer and bottom layer. Furthermore, if you use cold frosting, it will not be smooth enough to spread and will result in a large amount of crumbs being sucked up. Always make sure that your cake and frosting are both at room temperature before cutting into them. The waiting period may be many hours long, but it is required to get a perfectly smooth coating of icing.
- If you are going to leave your cake to cool on the counter, lay a slice of standard sandwich bread on top of the cake to prevent it from becoming soggy. This will help to keep it wet and prevent it from becoming stale.
- 2 Make the cake as flat as possible. When you cooked your cake, it’s probable that the center raised to form a little dome on top of it. While this is absolutely natural, it will hinder your cake from having a fully smooth layer of frosting since the dome will ultimately cause the frosting to slide towards the sides of your cake. Preventing this from happening is as simple as cutting a small layer horizontally off the top of the cake, with a serrated edge knife (cake knife is preferable), so that the top and bottom of the cake run parallel to each other. If at all feasible, remove the top layer of the cake from the pan while the cake is still warm from the oven. This will assist you in obtaining a more flat surface.
- If you’re constructing a tiered cake, remove the top layer from each of the layers of cake you’ll be using to make the cake.
- Prepare the cake by spreading it out flat on the baking sheet. Most likely, when you baked your cake, the middle rose to the point where it formed a little dome. While this is absolutely natural, it will hinder your cake from having a fully smooth layer of frosting since the dome will ultimately cause the frosting to slide towards the corners of the cake.. Preventing this from happening is as simple as cutting a small piece horizontally off the top of the cake, with a serrated edge knife (cake knife is preferable) so that the top and bottom of the cake are parallel to each other. Make the top layer of the cake by cutting it off while the cake is still in the pan, if at all feasible. In order to have a more level surface, you need do the following:
- Cut the top layer off of all of the layers of cake that you will be using if you are preparing a tiered cake.
- 4 Finally, apply the crumb coat. This rough coating of frosting is utilized to lock in the crumbs so that your frosting may be smoothed easily once it has been baked. Spread a thick layer of your room temperature frosting over the top and edges of the cake with an offset spatula to create the crumb coat. Rather of moving the spatula back and forth, keep it moving in the same direction as the frosting to ensure that any stray crumbs are tucked under the icing rather than being brought to the top.
- Never let your spatula come into contact with the cake, as this will reduce the likelihood of crumbs becoming adhered to it and appearing on the top of your frosting.
- Before applying additional layers of icing, place the crumb-coated cake in the refrigerator for at least thirty minutes.
ADVICE FROM AN EXPERT Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville.His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others.Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016.
In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode.’Matthew Rice’ is a pen name for Mathew Rice.Professional Baker with a Dessert Influencer background In addition, pastry chef Mathew Rice says: ″In order to create a crumb coat, you just spread a super, incredibly thin coating of icing over the whole surface of the cake, and then refrigerate it.This has the effect of enclosing all of the crumbs in that section of the icing.So when you go back to frost it, all of the crumbs will have been trapped in that layer, and they will not show up in your final application of icing sugar.″ Advertisement
- 1Put a dab of frosting on top of the cake. It may be beneficial to briefly reheat the icing before spreading it, or to add a spoonful of corn syrup and thoroughly mix it before spreading it. Using an offset spatula, put a large dollop to the top center of the cake. 2Spread the icing evenly over the cake. Spread the frosting outwards from the middle of the cake using your spatula. To make this simpler, you may turn the cake dish around. Don’t be concerned about getting the frosting absolutely smooth just yet
- instead, focus on making sure that the crumb coat is fully coated.
- 3Frost the sides. To make the frosting, place a little amount in the center of one of the sides and spread it outwards in a single direction. As you spread the frosting, make sure to keep your spatula parallel to the sides of the cake and to add extra icing if required.
- 4Smooth the frosting. Return your spatula to the top of the cake and move it carefully back and forth over the surface to smooth it out any wrinkles or imperfections. Then repeat the process on the sides, wiping away any extra icing as required. When you are certain that your cake is absolutely smooth, remove the wax paper strips from the bottom and enjoy your beautifully smooth cake! Advertisement
- 1Make a bottom out of cardboard. The bottom of your cake pan may be used to measure the size of your cake, and a piece of cardboard of the same size can be cut to fit. Attach this with a single piece of tape to your spinning cake plate. 2Add wax paper to the top of the cake plate. Remove the cardboard and cake plate from the oven and cover with a big piece of waxed or baking paper. It should completely cover the plate, with perhaps a few inches of excess hanging over the sides. 3. Tape these to the bottom of the cake plate so that the paper doesn’t move around while you’re icing. To begin, use your offset spatula to apply a thick layer of frosting straight onto the wax paper that is 1 to 2 inches thick. Make sure to completely cover the area of the wax paper under which the cardboard cutout is put. 4Place your cake on top of the icing and smooth out the borders with a spatula if required. 5 Take the crumb-coated cake out of the fridge and flip it over into the icing to finish off the frosting. 5. Frost the edges of the cake after placing it carefully over the frosting, centering it so that the entire cake is placed over it. Then, using an offset spatula, spread a substantial amount of frosting along the sides of the cake. Because you will be wiping the excess off with your bench scraper once it has been coated, use more than you think you will need. 6Smooth the sides with your bench scraper. Take your bench scraper and place it against the sides of the cake while slowly spinning the cake plate. As excess icing accumulates on the scraper, wipe it off with a damp cloth and soak it in warm water. Remove any surplus that may have accumulated on the wax paper at the bottom of the container.
- 7 Refrigerate or freeze your cake once it has been baked. Place the entire cake dish in your refrigerator or freezer, without moving or modifying the cake in any way, and allow the frosting to harden. This might take anything from a half hour to many hours, depending on the temperature.
- 8 Finish the icing on your cake. Remove the cake from the refrigerator when the icing is stiff to the touch. Using your fingers, lift the cake off the cake plate by untaping the wax paper from the sides. Remove the cardboard cutout from the bottom of the cake and flip it over onto a cake plate to finish. Afterwards, carefully peel back the wax paper to reveal a perfectly smooth surface underneath. If your frosting starts to rip away from the wax paper, it hasn’t been allowed to cool completely. Set aside for at least another thirty minutes the cake covered with wax paper/frosting in the refrigerator.
- You may use your offset spatula to fill in any holes in the frosting caused by air bubbles by spreading a little amount of hot frosting on top of the holes and smoothing it out afterward.
- 1 Begin by applying your first coat of icing. Using your offset spatula, carefully remove your cake from the fridge while still covered in the crumb coating. Add a dollop of room-temperature frosting to the top center of your cake. Additionally, you may use your smooth cake piping tip to add another layer of icing to the cake if you so choose. Frost the top of the cake, starting in the middle and working your way out. Once you’ve finished icing the cake’s top, add a layer to the sides as well
- don’t be concerned if the initial layer isn’t completely smooth. Attempt to maintain it as level and smooth as possible, smoothing away any ridges that may appear
- 2Allow the frosting to dry completely. For 15-20 minutes, let the cake uncovered on the counter until the icing is dry to the touch. You can allow it to set for an extended period of time if necessary.
- 3 Make the tops smooth. Place a paper towel or a sheet of wax paper on top of your cake to protect it from the elements. Smooth the frosting with your fingers, keeping the paper between your fingers and the icing. Reposition the parchment paper to the sides of the cake and continue the process to smooth the edges as well. Use wax paper to make a cake that is absolutely smooth. To allow a minor pattern to show through, use a paper towel with the ridge side down
- only place the paper and smooth it with your fingertips one time, then discard it. Lifting and replacing the paper on the same area of cake will reveal the wet underlayer and smear the icing
- lifting and replacing the paper on a different section of cake will expose the dry underlayer and smear the frosting
- 1 Begin by creating a feathery design. Pipe stripes on the top of your cake in even rows using an icing color that contrasts with the cake. Make uniform lines perpendicular to the ones you just piped with a long toothpick, and then discard the toothpick. Every other line should be drawn in the opposite way. A gorgeous marbled or feathery effect will be created on the top of your cake as a result of this technique.
- 2 Make designs by piping them on. To decorate the top of your cake, use a standard cake piping bag with a variety of tips to create beautiful designs. Using a piping bag, you may create a repeated pattern, text, or little designs on your cake. For those who don’t have access to a piping bag, an ordinary ziplock bag with the tip cut off can be used instead. Decorating a camo cake, for example, may be accomplished by piped blobs of buttercream in various shades of green, brown, and black over a foundation layer of white icing.
- 3Use fondant in a variety of colors. Invest in or manufacture your own colorful fondant, which is a sugary dough-like icing that can be moulded and spread for a smooth application. Using fondant, cover the entire cake or use it to construct miniature figures and details to be placed on top of the cake
- 4finish by decorating the cake with fresh flowers. After you have completely frosted your cake, decorate it with fresh flowers to give it a vibrant aspect. The addition of fresh flowers to your cake gives the illusion of a lot of effort, but they are an amazingly simple touch to your cake.
- 5Make a border with ribbon. Alternatively, you may use genuine ribbons to give the border a satiny appearance, or you can make ribbon strips out of fondant to add to the border. Ribbons are very effective when used to decorate a cake that has numerous levels, such as a wedding cake. Advertisement
- Question Add a new question Question What is the best way to frost sticky cupcakes? Make designs on the cupcakes with a piping bag and piping tip by piping them on.
- Concerning the Question What is the best way to ice a Bundt cake? Bundt cakes are often not iced or decorated. Instead, use a glaze that is poured over the top.
- Question I refrigerated my frosting, and it has now become stiff and won’t spread over the cake. What can I do to help? Before frosting the cake, you may just microwave the icing for a few seconds or let it to get to room temperature.
- Question When I crumb coat my cake, pieces and crumbs end up in the frosting, which is not ideal. What can I do to put a stop to this? That’s the desired reaction to a crumb coat, after all. Simply apply a small amount of icing during the crumb coat and then freeze it to trap the crumbs
- this way, the frosting on the outside will not mix with the crumbs and result in crumbs. Is it okay to use butter in a cream frosting recipe? Yes, you can, but be sure to soften the material first.
- Question What can I use to frost the cake in place of a spatula, if at all? Can I use a long butter knife to cut the butter? Answer: A butter knife would be just as effective as a pastry blender, provided that the frosting is applied with care. What is a Bundt cake, and how do you make one? A Bundt cake is a form of cake that is baked in a special pan that has the appearance of a large elegant doughnut. Question Can I turn the cake over and ice it? It is possible
- nevertheless, it is not the most technically accurate method of icing a cake. What is the best way to pipe rosettes on the edge of my cake? Put the buttercream in a piping bag fitted with a closed star tip and pipe it onto your cake. Begin by applying pressure to the top of the bag and piping in the centre, working your way around the sides, then gently releasing pressure and finishing it off. If none of this makes sense to you, you can discover lessons on YouTube that may be of assistance.
- Question When I’m frosting a cake, how can I cut holes for the royal icing? One simple method is to use a piping bag tip to remove some cake from the surface of the cake before filling the area with royal icing.
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- To level the surface of your cake if it has bubbles or bumps, simply scrape them off with a knife and smooth the surface. Any ″marks″ will be covered by the icing.
- If you are putting wax paper below the cake, make sure you just cover the edges of the cake and have the ability to quickly remove the paper out of the cake when finished. You don’t want to be the one who snags the cake.
- It is always preferable to have too much icing than than too little.
- It is possible to have cake crumbs mixed into the frosting if there is not enough icing.
About This Article
Summary of the ArticleX Always allow for complete cooling before applying frosting to a cake; else the icing will become liquid.If required, slice off the tops of the cake layers so that they are entirely flat, and then coat the cake with a crumb coat, which is a thin coating of frosting that will seal in the crumbs and allow the frosting to be smoother once it has been coated.Refrigerate the crumb-coat for at least 30 minutes before removing the cake from the refrigerator and piping a generous dollop of frosting into the middle.
Spread the frosting out with an offset spatula, then coat the sides of the cake and smooth out the icing with your spatula to finish.Continue reading the post to find out more from our Professional Baker co-author, including how to decorate your icing and pipe it!Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 303,982 times.
Quick Answer: How To Frost A Cake For Beginners
Trim and level the cake layers before applying the frosting.Strips of parchment paper are used to cover the surplus area.Place the bottom cake layer on the turntable and turn it to the right.
Place the first layer of icing on the cake.Stack the cakes one on top of the other.Using a crumbs coat, cover the cake.Smooth the sides of the cake with a layer of frosting.Using piping bags and tips, create a beautiful design.
Should I refrigerate cake before frosting?
Before You Begin, Consider the Following: Spreading icing onto heated cake layers is a recipe for messy catastrophe, and this is no exception.Refrigerate your cake layers for at least 2 hours, if not overnight, before assembling.Assuming you’ve prepared your frosting ahead of time, make sure it’s at room temperature before you begin.
A cake carrier will assist you in delivering your cake to the celebration venue.
How do you frost a cake step by step?
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 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.
How long should I wait to frost a cake?
Our recommendation for how long to let a cake cool completely before icing it is to allow it to cool for at least 2-3 hours. After that, apply a crumb coat to the cake and place it in the refrigerator for up to 30 minutes. Once it is completed, you will have complete freedom to ice to your heart’s desire.
What is the first step in cake decorating?
It’s time for a 10-Step Decorating Tutorial!Preparing the Turntable is the first step.Step 2 – Place the First Cake Layer on the Cake.
Step 3 – Place the Filling in the cavity.Step 4: Place the Second Cake Layer on top of the first.Step 5: Apply the Crumb Coating to the surface.Step 6 – Using the top layer of icing, decorate the cake.Step 7 – Finish the edges and smooth the sides of the cabinet.
Step 8 – Pipe the borders around the outside of the frame.
Should I put cake in fridge after icing?
But first and foremost, do I need to refrigerate the cake? The vast majority of the time, the answer 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, leave the cake uncovered for 15 minutes to allow the icing to harden before wrapping it in plastic.
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.
Why your icing is full of crumbs?
Make certain that your frosting has the proper consistency! It goes without saying that you don’t want it to be too loose because it might cause the cake to slip off the cake and/or the layers to shift about. However, frosting that is overly thick might cause a cake to crumble and a slew of unneeded crumbs to be produced. 3.
Should I cover a cake while cooling?
Not only should you avoid making the cake soggy, but you should also be sure to coat the whole cake’s surface with frosting. As soon as possible after that, wrap the cakes securely in plastic wrap and place them somewhere to cool. The use of this method will not save your cakes from being destined to dryness if you are using a faulty recipe or have overbaked them.
How early can I bake a cake for a party?
Cakes can be cooked ahead of time and kept firmly covered in plastic wrap in the refrigerator or at room temperature for up to two days after baking.
What are the different types of frosting?
Various Types of Frosting Frosting made with buttercream. Buttercream made with Swiss Meringue. Buttercream made with Italian Meringue. Buttercream in the style of the French. German Buttercream is a delicious dessert. Ermine Buttercream is a rich and decadent dessert. Frosting made from cream cheese. Whipped Cream Frosting on top of the cake.
How do you keep a cake moist?
How to keep cakes moist when they are stored overnight. As soon as the cake is through baking, cover it with a layer of plastic wrap, followed by a second covering of aluminum foil, and place it in the freezer. The water formed by the cake’s residual heat will help to keep it wet (but not too moist) when it is stored in the refrigerator.
How do you keep a frosted cake moist overnight?
Using plastic wrap, wrap a frosted cake that has not been chilled in the refrigerator for at least 15 minutes to allow the frosting to thicken a little before placing it in the refrigerator. Allow the cake to rest on the counter for approximately 30 minutes before serving.
Does refrigerating cake dry it out?
Refrigeration causes sponge cakes to become dry. That is all there is to it. Despite the fact that you refrigerate a cake in a completely sealed container for only a short period of time, it will eventually dry up. Likewise, do not store your cake in the refrigerator. The date is September 24, 2020.
Should you freeze cake layers before frosting?
One piece of advice for success.Don’t Freeze a Decorated Cake: To provide the finest possible flavor and texture, assemble and decorate the cake as near to serving time as you possibly can.As a result, I recommend simply freezing the cake or cake layers themselves.
You may make the frosting ahead of time and store it in the refrigerator for up to 1 day, but fresh frosting is always the best.The 25th of August, 2019.
How to Frost a Cake Like a Professional
You will learn how to frost a layer cake like a professional – with flawlessly smooth, even sides and precise edges – by following this step-by-step instruction.This article will show you how to use buttercream icing to decorate a basic layer cake.You can use any cake and frosting recipe that you choose for this project.
It is necessary to frost a cake with level sides and clean edges, and I have some ideas and tactics to help you make a beautiful professional cake at home, every time.
INGREDIENTS AND TOOLS
- Cake: Almost any cake recipe may be used to frost a layer cake, including scratch recipes. Check to see that your cake is at room temperature before attempting to ice it. You may also refrigerate the cake before frosting it to make it simpler to work with.
- When it comes to frosting, buttercream frosting is the best choice for this technique. Both American buttercream and Swiss meringue are excellent choices
- Cake Turntable: This is what allows you to frost the sides of your cake smoothly. There are a slew of them available on Amazon that are really reasonable. A cake turntable would be required if you want a professional-looking cake.
- Shelf Liner/Non-Stick Pad: This is a very useful tool that is sometimes overlooked or not included in cake decorating kits. It is placed under your cake board to prevent it from slipping around when you are scraping the icing. Simply cut a circle or square of shelf liner that is little smaller than your cake board
- Cake Board: This is necessary so that you may move the cake around.
- Bench Scraper: There are a plethora of bench scrapers to choose from. It is essentially a matter of personal choice as to which type you like.
- Spreading the icing over the cake and wiping the borders with an offset spatula are two uses for this tool.
- Knife or Cake Leveler: to ensure that the cake layers are evenly spaced before icing
- Optional: a bowl for scraping off extra frosting from the bench scraper.
- A set of towels, either ordinary or paper towels, for cleaning your bench scraper and offset spatula.
Temperature of Cake
- While you may certainly decorate cakes that are at room temperature without any problems, if you’re just getting started, it can be really beneficial to frost a cold cake. To do this, prepare the cake a day ahead of time and store it in the refrigerator
- after baking, allow the cake to cool before placing it in the freezer for 30 minutes before to icing.
And under no circumstances should you attempt to decorate a heated cake! It will cause the frosting to melt, and you will end up with a messy sticky mess on your hands.
Types of Frosting
When it comes to icing layer cakes, buttercream frosting is the most commonly used form of frosting.American Buttercream and Swiss Meringue Buttercream are the most often used frostings.Lemon, strawberry, chocolate, or any other flavor you choose are all acceptable options.
If there are any decorations on the cake, such as sprinkles or chocolate chips, you will not be able to get a smooth coat of frosting on the outside of the cake, so avoid using them.Keep those aside for the filling.You may also use cooled ganache and cream cheese icing to decorate your cake.
When you are just starting out, I believe that utilizing a thinner consistency frosting might be beneficial.For the most part, if you’re using this American Buttercream frosting recipe, you should use the entire 14 cup of cream or 2 tablespoons of milk.This makes it easier for the frosting to glide and spread around the sides of the cake more effortlessly.
Having said that, various people have varied tastes when it comes to how they like their cake frostings to be made.Some people like a thicker consistency, while others prefer a thinner consistency.It truly comes down to a question of personal choice, which will develop with time and experience.There are a variety of elements that influence how icing acts, and this is not the only one.If you live in a hot area or cook in