Let your cake cool. The biggest mistake you can make when frosting your cake is using a hot cake and cold frosting.
How do you Frost a cake with frosting?
Cover the cake with a thin layer of frosting. This is called a crumb coat, and it ensures that the final layer of frosting looks spectacular. Put the cake in the fridge for about 30 minutes until well-chilled and firm. After removing the cake from the fridge, finish frosting.
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.
What is the easiest way to frost a cake?
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.
Should I refrigerate cake before frosting?
Before You Start
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.
How do you frost a cake step by step?
Follow These Steps
- Put a dab of frosting on the cake stand.
- Place the first cake layer on the stand.
- Put a few strips of parchment paper under your cake.
- Start with 1 to 1½ cups of frosting.
- Spread the frosting just beyond the edge of your cake.
- Place the second layer top-side down.
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.
Is it easier to frost a cold cake?
It is much easier to frost a cooled and “set” cake. Don’t remove the papers separating the layers until you are ready to fill and frost the cake. Make sure that your crumb-coat frosting is quite soft, making it easier to spread. With a soft crumb-coat frosting, you will also avoid tearing the cake.
What is the first step in cake decorating?
10-Step Decorating Tutorial Time!
- Step 1 – Prep the Turntable.
- Step 2 – Apply The First Cake Layer.
- Step 3 – Apply The Filling.
- Step 4 – Apply The Second Cake Layer.
- Step 5 – Apply The Crumb Coating.
- Step 6 – Apply The Top Layer of Icing.
- Step 7 – Fix the Edges and Smooth the Sides.
- Step 8 – Pipe the Borders.
How do you stack and frost a cake?
Place layer, rounded side down, on plate. Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge. 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.
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?
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 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 icing are both at room temperature before cutting into them. The waiting period may be many hours long, but it is required to get a perfectly smooth coating of icing.
- 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.
- Promotional material
- 3 Prepare the cake for serving. Following cooling and cutting, prepare your cake for icing by laying it on a circular piece of cardboard or cake bottom to prevent it from falling over. Strips of wax paper about 2″ thick should be placed around the borders of the cake and around the bottom. When you are through icing the cake, the wax paper will be removed, revealing a smooth bottom beneath the frosting layer. It is simplest to frost your cake while it is sitting on a rotating cake stand, which can be found at most kitchen, craft, and culinary supply stores. Prepare your cake frosting equipment, which should include an offset spatula and a bench scraper, in order to smooth the icing on the cake. To apply the initial layer of frosting, do not use a knife or rubber spatula, as these may be convenient, but will not result in the perfect frosting you seek. If you prefer, you may use a piping bag with a smooth frosting attachment to apply the frosting. You may also use different piping tips to decorate your cake after it has been baked
- however, this is optional.
- 4 Finally, apply the crumb coat. This rough coating of frosting is utilized to lock in the crumbs so that your frosting may be smoothed easily once it has been baked. Spread a thick layer of your room temperature frosting over the top and edges of the cake with an offset spatula to create the crumb coat. Rather of moving the spatula back and forth, keep it moving in the same direction as the frosting to ensure that any stray crumbs are tucked under the icing rather than being brought to the top.
- Never let your spatula come into contact with the cake, as this will reduce the likelihood of crumbs becoming adhered to it and appearing on the top of your frosting.
- Before applying additional layers of icing, place the crumb-coated cake in the refrigerator for at least thirty minutes.
ADVICE FROM AN EXPERT Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville.His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others.Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016.In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode.
‘Matthew Rice’ is a pen name for Mathew Rice.Professional Baker with a Dessert Influencer background In addition, pastry chef Mathew Rice says: ″In order to create a crumb coat, you just spread a super, incredibly thin coating of icing over the whole surface of the cake, and then refrigerate it.This has the effect of enclosing all of the crumbs in that section of the icing.
So when you go back to frost it, all of the crumbs will have been trapped in that layer, and they will not show up in your final application of icing sugar.″ Advertisement
- 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 up the wax paper to reveal a flawlessly smooth surface below. If your frosting starts to rip away from the wax paper, it hasn’t been allowed to cool completely. Set aside for at least another thirty minutes the cake covered with wax paper/frosting in the refrigerator.
- 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 an offset spatula, carefully remove your cake from the fridge while still covered in the crumb coating. Add a dollop of room-temperature frosting to the top center of the cake. Additionally, you may use your smooth cake piping tip to add another layer of icing to the cake if you so choose. Frost the top of the cake, starting in the middle and working your way out. Once you’ve finished icing the cake’s top, add a layer to the sides as well
- 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 tiny bit of icing during the crumb coat and then freeze it to trap the crumbs
- this way, the frosting on the exterior will not combine with the crumbs and result in crumbs. Is it okay to use butter in a cream frosting recipe? Yes, you can, but be sure to soften the material first.
- Question What can I use to frost the cake in place of a spatula, if at all? Can I use a long butter knife to cut the butter? Answer: A butter knife would be just as effective as a pastry blender, provided that the frosting is applied with care. What is a Bundt cake, and how do you make one? A Bundt cake is a form of cake that is baked in a special pan that has the appearance of a large elegant doughnut. Question Can I turn the cake over and ice it? It is possible
- nevertheless, it is not the most technically accurate method of icing a cake. What is the best way to pipe rosettes on the edge of my cake? Put the buttercream in a piping bag fitted with a closed star tip and pipe it onto your cake. Begin by applying pressure to the top of the bag and piping in the centre, working your way around the sides, then gently releasing pressure and finishing it off. If none of this makes sense to you, you can discover lessons on YouTube that may be of assistance.
- Question When I’m frosting a cake, how can I cut holes for the royal icing? One simple method is to use a piping bag tip to remove some cake from the surface of the cake before filling the area with royal icing.
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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?It took 303,776 readers to read this page.
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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 with icing, rinse it well 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:
Learn how to frost a cake that your friends and family will ooh and ahh over—no special tools required.
There isn’t anything more magnificent and appealing than a nicely decorated cake when it comes to sweets. While the cake recipe is extremely essential to creating these stunning sweets, it’s no secret that the icing is what makes them seem so stunning in the first place. But, how does one go about frosting a cake so flawlessly?
What Is the Best Way to Frost a Cake?
When it comes to icing a cake, especially for novices, it is recommended to go with a straightforward yet visually appealing finish. A cake frosting job won’t necessitate the use of many sophisticated tools, so put those pastry bags and piping tips away for another time (or for these cupcakes). Instead, get a few essentials for the kitchen.
To Frost a Cake, You’ll Need:
- You may use your favorite layer cake recipe, as well as whatever icing you choose.
- Knife with a long serrated blade
- offset spatula
- waxed paper
- Serve on a serving dish or on a cake stand
Step 1: Level Your Cake
Home Cooking at Its Finest Prior to icing, it is a good idea to level your cake to ensure that your cake is as stable and flat as possible.This makes it easier to build your cakes, however if you prefer the domed appearance of a handcrafted cake, you may opt to leave the top layer unleveled.Allowing the layers to cool fully will help to level the cake.In addition, icing warm cakes is not a good idea (you will end up with runny frosting).
Alternatively, you may chill the cake before icing and leveling it if you want.This will assist in making the cake a little stiffer and therefore making it simpler to deal with.Place the cake on a flat surface now, so that the layers are even and level.
Remove the dome of the cake from the pan by cutting it off with a long, serrated knife.Make a tiny trifle out of the cake leftovers, or just eat them as an after-dinner snack (which is my personal choice).
Step 2: Stack the Cakes
Home Cooking at Its Finest Following that, you’ll arrange your cakes in a stack.Prepare your serving dish or cake stand by lining it with strips of waxed paper before placing your ingredients in it.This will assist you in achieving a clean finish in the end.After that, adhere your initial layer to the wall.
To prevent your cake from drifting about on the plate, apply a little dollop of icing onto it before setting down the first layer.Then, using a spatula, place the filling on top of the cake and cover with your next layer.Continue with a third and fourth layer, if you have them available to you.
Step 3: Give the Cake a Crumb Coat
Taste of Home
When all of your layers are stacked and even, it’s time to give your cake a short coat of crumb coat to finish it off.Simply said, a crumb coat is a very thin layer of icing that is applied to the whole cake before baking.This aids in the collection and containment of crumbs, as well as providing a solid foundation for your show-stopping finish.If you want to crumb coat a cake, simply pour a very thin layer of icing over it with an offset spatula—one here’s of our favorites, as well as a few other necessary kitchen utensils.
Make this coat as thin and even as possible by using a thin, even stroke.Once you’ve completed, place your cake in the refrigerator for a few minutes to allow the base layer to set more quickly.It is best if the cake is chilled overnight, but even a fast ten-minute chilling in the refrigerator can do wonders.
Step 4: Smooth It All Out
Home Cooking at Its Finest After the crumb coat has dried, you may begin to add the finishing touches to your cake design.Begin by frosting the top of the cake with an offset spatula, working your way outward from the center.Dip the spatula in hot water for a few seconds, then dry it, for extraordinarily smooth frosting.The heated spatula will greatly assist in smoothing out the frosting by melting any butter or shortening that may have been included in your recipe.
Then, using the same hot water approach as before, you may continue on to the sides of the cake.Make sure to clean the spatula as you go in order to get a smooth finish; a bench scraper works well for cleaning the sides as well.Within minutes, you’ll have a wonderfully smooth, flat surface that you can be proud of.
It is possible to end right here if you are happy with the appearance of the cake.Simply remove the strips of waxed paper with care and proceed to serve.
Step 5: Finish It Off with Some Swirls
Home Cooking at Its Finest In order to give your cake a unique finishing touch, you may go one step further and incorporate swirls into your design.Use a teaspoon to distribute swirls of frosting on top of the cake (you may use the same hot water procedure as previously).Make use of the spoon’s reverse side.It’s what gives this chocolate cake such a beautiful finish to the top of the cake.
When you’re finished, just peel away the waxed paper to reveal a beautiful finish and a perfectly clean cake plate.
“Can I Frost a Cake the Day Before?” and Other FAQs
It seems like there are a few questions that come up again and over again when it comes to baking and decorating cakes—I’m sure I’ve done my fair share of Googling while baking. Here are some answers to some of the most often asked questions about cakes.
Q: Can I frost a cake the day before?
A: Of course you can! A cake that has not been cut and frosted will taste just as good the next day. The only exception would be a cake that has been decorated with any type of fresh whipped cream. That’s much better when it’s fresh.
Q: Do you have to refrigerate cake?
A: It is dependent on the situation. The majority of frosted cakes will keep very well at room temperature for a few days. Keeping your cake in the fridge is recommended when using fresh fruit in the cake or when using cream cheese, mascarpone cheese, or cream of tartar in the icing.
Q: Should I refrigerate cake before frosting?
A: You are under no obligation to do so. Ice cream might make it simpler to manage and level a cake, but it is not required to chill the cake before icing. Just make sure your cake has been allowed to cool to room temperature before leveling or icing the surface.
Q: How do I transport a cake?
A cake carrier is your best chance for transporting your cake from point A to point B without it breaking apart.You can purchase a fine, simple one for about $16 or a vintage-style one for a little bit more money, depending on your preferences.Remember to store it on a flat area in your car, such as the trunk or the floor, to prevent it from rolling around.If you don’t have a carrier, try to find a box that will fit your cake plate as snugly as possible and cover it with plastic wrap instead.
In case of any disasters, be sure to include a little extra icing and decorations.Smudges may be readily removed once you are at your destination, if necessary.Do you enjoy frosting?
Try These Cakes with a Homemade Flavor
Come-Home-to-Mama Chocolate Cake
You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Test Kitchen Receive a Recipe.
Pecan Cake with Cookie Butter Frosting
My mother and I purchased a jar of cookie butter in order to experiment with it, and we immediately fell in love with it. I thought the flavor would pair nicely with maple syrup and nuts, so I created this cake to showcase them together. I prefer to use pecan halves to decorate the top of the cake in a decorative pattern. N. Larsen (Columbia, Maryland) writes:
Nana’s Chocolate Cupcakes with Mint Frosting
A jar of cookie butter was purchased by my mother and myself in order to test the product. We were instantly hooked. This cake was created because I felt the flavor would go nicely with maple syrup and pecans. My favorite way to decorate the top of the cake is to use pecan halves to create a beautiful pattern. N. Larsen (Columbia, Maryland) says:
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 tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every 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.
Great Tips for Frosting Cakes
- Nancy Kux was a pastry chef who also owned and operated a bakery called Nancy’s Fancies for many years. She is an active member of a number of culinary organizations, including the San Francisco branch of the Baker’s Dozen, where she has served as President and acted as a mentor to many others. Nancy recently presented the Baker’s Dozen with a guide for prepping a cake for frosting, as well as excellent frosting methods that are easy to follow. She agreed to share her post with us at The Vanilla Company because I was amazed by how detailed her advice was, and I urged her to do so. She easily consented and went on to provide even more details. I hope you find this information beneficial. I’m certain that I did. Preparing a Cake to be Frosted is an important step. When creating a cake that will be frosted, I would bake it for at least 10 hours or more before icing it, allowing it enough time to cool completely and firm up before frosting it. When using cake flour, the cake will be more delicate, but you can substitute other types of flour if you want. Baking a particularly tall cake and then chopping it into tiers was never something I like doing. I liked to bake it in two or three pans rather than one large one. Simply alter the baking time to suit your needs. I usually set my timer for a shorter amount of time than the recipe asks for in order to avoid overbaking the cakes. After that, I put a notation in the recipe of the exact amount of time it took to bake it. I always use parchment paper for my baking projects. When you take the cake out of the pan, the centre of the cake will not be stuck in the pan anymore. If the cake will be iced, I never butter (or oil) the cake pans before baking it. Cakes can be left to cool for considerably longer periods of time than 10 minutes. Using a thin knife, run it over the edges of the cakes to release them when you are ready. It is rare that the cakes will break apart after they are depanned if they have been allowed to cool completely. If the cakes are really fragile, cut a ring of cardboard that is just slightly smaller than the pan and place it on top of the layer so that you may depan it on top of the cardboard, avoiding the need to transfer it to a cake plate. Cake crumbs are also placed on top of the layers before depanning them at my bakery in order to prevent the ″wet″ tops from clinging to the cardboard if the layers need to be moved. We depanned onto the serving surface whenever it was possible. Then we stacked the layers, paper-to-paper on top of one another, sealed them tightly in plastic, and placed them in the freezer. Instead of freezing them, you may wrap them in plastic wrap and store them in a cold area overnight, then frost them the next day. 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. There are three steps to frosting a cake. Applying an Italian meringue buttercream, I recommend allowing it to mature for a day in the refrigerator before to using it on the cupcakes. When you’re ready to frost your cake, the first step is to coat it with crumb coating. Using this method, crumbs will not show through the finished icing. In a mixing dish, place pieces of the cold, stiff buttercream and stir to combine. Fill a saucepan with water that is large enough to accommodate the mixing bowl and heat the water to a rolling boil. Placing the mixing bowl in the water until the water level is one-third to one-half of the way up the edge of the bowl is a good starting point. Remove the bowl from the water bath and set it on a mixer stand after about one-third of the buttercream has melted. A kitchen towel should be placed over the bowl to avoid splashes from the bowl. Mix the chunks of buttercream on a low speed with a paddle attachment until the mixture is smooth and has the consistency of mayonnaise, about 5 minutes. If it is too firm, reheat it in a water bath for a few minutes before combining it again. By utilizing just low speed, you may keep the amount of air bubbles to a bare minimum. It’s possible that cold buttercream could appear curdled
- don’t worry, it will smooth out. When icing cakes, it is worthwhile to invest on a turntable. A low-cost Rubbermaid container would suffice, or you may spend more money on a professional one. Prior to beginning the frosting, determine the height that is most comfortable for you. I’ve used phone books to raise and lower the height of cakes in order to make icing them simpler. The first step will be to cover the entire cake with a thin layer of buttercream to seal in the crumbs. It is simpler to do this if the cake is cold so that the buttercream may chill while you are spreading it all over the cake surface. Refrigerate the cake once it has been applied. This will make applying the second (and final) coat of buttercream much easier, and you will be able to cover the whole cake without having to worry about crumbs showing through to the outside. In order to keep the crumbs from escaping, you should apply the final coat of frosting after you have refrigerated the cake for several hours. For the second time, the icing should have the consistency of mayonnaise to it. When the cake is cool, the frosting will chill correctly while still being simple to apply over the cake. When the buttercream on the cake has hardened and become cool, it is time to apply the final coat of frosting. Begin by heaping a large amount of buttercream on top of the cake and pushing and spreading the icing evenly to the sides of the cake. Consider the movement of the hands of a clock: Start in the middle and work your way out to 12 o’clock, then repeat the process for 2, 4, 6, 8, and 10. The frosting should be just barely visible at the edge of the cake’s top. Allow the icing to gradually cascade down each edge of the cake, beginning at number 12. Spread it out just an inch or two at a time, working your way down the side from the top to the bottom. At each interval, repeat the process. At any given time, do not attempt to distribute more than an inch or two of material. When the butter cream has been applied to the entire cake, continue to smooth it out. Begin at the very top. To remove part of the frosting from the cake, slowly twist it while holding the spatula blade at a 45-degree angle to the cake while keeping it parallel to the cake top. Remove a small amount of frosting, wipe the blade clean, and repeat the process. Holding the spatula straight up and down, with the blade at a 45-degree angle to the side, scrape away any extra buttercream from the side. Remove only a tiny quantity of material each time, clean the blade,