How To Frost A Round Cake?

How to Frost a Layer Cake

  1. Brush any loose crumbs from cooked cake layer.
  2. Spread 1/3 to 1/2 cup frosting over top of first layer to within about 1/4 inch of edge.
  3. Place second cake layer, rounded side up, on frosted first layer.
  4. Frost side of cake in swirls, making a rim about ¼ inch high above top of cake.

How do you frost a cake for beginners?

How to Frost a Cake

  1. Trim and level the cake layers.
  2. Cover the extra space with parchment paper strips.
  3. Place the bottom cake layer onto your turntable.
  4. Apply the first layer of frosting.
  5. Stack the cakes.
  6. Crumb coat the cake.
  7. Frost the cake and smooth the sides.
  8. Decorate with piping bags and tips.

Do 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.

When should I frost my cake?

Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.

How do you frost a cake step by step?

Follow These Steps

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

What do you put on cake before icing?

You should use simple syrup on your cake layers and then fill/decorate as you normally would.

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.

Can you put ready to roll icing straight on a cake?

Ready to roll is very simple to work with and can be stored easily. It’s supple too, which means you can cut into it without the icing crumbling when slicing your cake.

Can you use ready to roll icing for Modelling?

For basic modelling it’s great to use Ready to Roll Icing as it’s easy to shape, but if you want something that will set slightly firmer then you can try mixing one part Ready to Roll Icing to one part Flower and Modelling Paste. You can create some great cake toppers by doing this.

How to frost a cake like a pro?

The overhang of frosting will help you frost the sides of the cake. Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered. Put a big dollop of frosting on the center of the cake and, using the offset spatula, spread it to the edges.

How to frost two layers of frosting?

The overhang of frosting will help you frost the sides of the cake. Place the second layer top-side down Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered.

How to Frost a Layer Cake

Created on the 10th of January, 2017.With this step-by-step guide to frosting like a pro, you can transform a basic cake into a show-stopping masterpiece.Remove any stray crumbs from the baked cake layer with a pastry brush.

  1. 4 strips of waxed paper should be placed around the edge of the plate.
  2. Place the layer on the plate so that the rounded side is facing up.
  3. Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
  4. Place the second cake layer on top of the frosted first layer, rounded side up.
  • Cover one side of the cake with a very thin coating of icing to keep the crumbs from falling out.
  • Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.
  • Spread the remaining frosting on top, just to the edge of the rim that has been built up.
  • Remove the strips of waxed paper with care.

Tips for Frosting a Layer Cake

Plan ahead of time while baking a multilayer cake. Before you begin, make sure you have read through the whole cake and frosting recipe. A large number of stacked cakes may be made in a single day. Alternatively, you might stretch out the preparation over a period of several days or weeks.

Tips for Baking and Frosting Cakes on the Same Day

While the cake is baking, prepare the icing.Allow several hours for the cake layers to bake and cool completely.While the cake layers are baking, you may prepare the icing.After you’ve finished creating the frosting, wrap it securely in plastic wrap.

  • Serve immediately or as soon as possible after.
  • You may bake, construct, and decorate a tiered cake the day of or the day before you want to serve it, depending on your time constraints.
  • If you can’t wait a day, keep the cake in a cool area until the next day.

Tips for Baking and Frosting Cakes in Advance

How to prepare cake layers ahead of time.The cake layers can be baked up to three weeks ahead of time.Cool the layers fully before wrapping them in aluminum foil and freezing them.Place layers in the freezer at least 12 hours before adding another layer on top.

  • This will prevent the layers from sticking to one another.
  • In order to utilize frozen cake layers, unwrap them and allow them to defrost for around 2 to 3 hours before icing and decorating them.
  • How to prepare frosting ahead of time.
  • To make the frosting, start at least 2 days before you want to use it.
  • Refrigerate after covering with plastic wrap.
  • It use, allow to sit for approximately 1 hour to bring to room temperature before stirring until smooth.

General Cake and Frosting Tips

Cooking spray should not be used on cake pans.As the cake bakes, it must cling to the sides of the pan.This permits the cake to rise higher and have a smoother crust as a result of this.Recipes for trans-fat-free frosting that are easy to make.

  • Make sure to use 1 tablespoon meringue powder per 1 cup shortening when preparing frosting with trans-fat-free shortening so that the frosting is firm enough to spread.
  • It is not possible to make the frosting firmer by omitting the meringue power and simply increasing the amount of powdered sugar used.

Freezing Cake Before Frosting (Simple Method)

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

Why You Should Freeze a Cake Before Frosting

A delightful surprise awaits you if you have never frozen a cake prior to frosting it.By taking the time to freeze your cake before frosting it, you will get far superior results in terms of texture and flavor, as well as icing outcomes.When icing the cake, freezing it first will save you a significant amount of time.It will greatly improve the ability of your cake to withstand icing.

  • When you add icing and decorations to your cake, it will keep its shape and be less crumbly as a result of this.
  • You will also notice that cakes that have been frozen before to icing are significantly more moist than cakes that have been frosted without first being frozen.
  • This means that not only will you have a cake that is simpler to work with, but you will also get a cake that tastes better!
  • And it is for this reason that most professional bakers usually freeze their cakes before icing them.

How to Freeze a Cake Before Frosting

I’ve seen a variety of ways for freezing cakes, some of which are effective and others which are completely ineffective.And if you do it properly, your cake will come out dry, which is something no one likes.This simple method for freezing cake is effective every time, and it is also quick and simple to do.Simply follow these methods each and every time you bake a cake, and you will be delighted with the results.

  • Steps in the freezing of the cake
  1. First, prepare your favorite cake recipe and allow it to cool entirely on a wire rack. Once the cake has cooled, cover it tightly in plastic wrap. If you’re constructing a multi-layer cake, wrap each layer separately from the others. Check to be that your cake is completely covered, since we do not want air to get into your cake while it is in the freezer.
  2. Wrap your cake in aluminum foil and set it aside. Make sure to wrap each layer individually while constructing a multi-layer cake.
  3. Place your cake in freezer-safe bags or an airtight container to prevent it from drying out. Remove as much air as possible from the room
  4. Place your cake in the back of the freezer after it has been sealed.
  5. Refrigerate for at least three hours, but overnight is preferable if you have the luxury of time, before serving.

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

How to Frost a Frozen Cake

To prepare your frozen cake for frosting, just remove it from the freezer and allow it to come to room temperature for 5-10 minutes.Now, gently uncover your cake and, if wanted, level the top of your cake.It is critical to allow your cake to defrost a little before smoothing the top.Leveling a cake is the process of removing the elevated top of your cake in order to produce a flat surface on which to apply frosting.

  • The icing for your cake is now ready to go!
  • If you are icing a multi-layer cake, be sure that each layer is level before going on to the next layer of frosting.
  • If desired, you can optionally top the cake with a crumb icing layer.
  • The cake crumbs will be less visible through the icing as a result of this technique.
  • This will allow you to complete icing and decorating your cake after placing it in the freezer for about 15 minutes before completing your frosting and decorating.

Frosting Frozen Cake FAQ

Should I freeze cake before frosting?

While it is not necessary to freeze a cake before icing it, it is highly advised that you do so. When you freeze a cake before frosting it, it will be moister and simpler to decorate and apply icing to the top of the cake.

Does freezing a cake make it more moist?

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

How do you store a cake before frosting it?

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

Can you chill cake overnight before frosting?

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

Do professional bakers freeze cake?

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

How do you keep a cake from crumbling when frosting?

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

Does freezing cake ruin it?

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

How do you thaw out a frozen cake?

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

Can cake layers be frozen?

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

How long can I store a cake before icing it?

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

How long should I freeze my cake before frosting?

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

How to freeze cake without plastic wrap?

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

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

  1. 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.
  2. Stack the first cake layer on top of the cake stand.
  3. Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
  4. 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.
  5. Place a couple pieces of parchment paper under your cake to prevent it from sticking.
  6. Make use of overlapping strips of parchment paper to tuck under the border of the cake
  7. this will assist to keep your stand clean while you are frosting.
  8. Begin with 1 to 112 cups of whipped cream frosting.
  9. A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
  10. Spread the frosting to the edge of your cake, but not all the way around.
  11. 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.
  12. Place the second layer on top of the first, top-side-down.
  13. 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.
  14. For the second layer, use between 1 and 112 cups of frosting.
  15. 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.
  16. Sections of the sidewalls should have frost.
  17. 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
  18. Smooth out the frosting or use it to make any design you choose.
  19. 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.
See also:  How Is Red Velvet Cake Made?

Simple Syrup Recipe

Simple syrup is a hidden weapon in the kitchen of a baker. My favorite ways to use it are on cakes, cupcakes, cookies (on rare occasions), and even in my cocktail recipes! The recipe for simple syrup is straightforward and may be customized in a plethora of ways. Aside from that, I have a Chocolate Simple Syrup that is very good on chocolate cake and red velvet cake.

How to Make Simple Syrup

No matter how much money you earn, the equation remains the same.I’ve produced a huge quantity, using three cups sugar and three cups water to achieve the desired result.It is a straightforward one-to-one relationship.I prefer to store my simple syrup in a plastic bottle with a pouring spout and a lid that can be easily closed.

  • If you do not have a bottle, you may spoon it over the cake or even brush it over the cake with a pastry brush if you do not have a bottle.
  • Depending on the size of the layer, I use roughly 1-4 teaspoons of the mixture each layer.
  • Because this was a 12-inch piece of cake, I used about 1/4 cup of frosting!
  • (equivalent to 4 tablespoons) After I’ve poured the simple syrup over the cake, I’ll cover it tightly in plastic wrap and preserve it in the refrigerator for up to 2 weeks at room temperature.
  • To freeze a cake, I soak each layer in simple syrup, cover it in plastic wrap, and then place it in a sealable plastic bag or an airtight container to prevent it from drying out.
  • (I’ve heard it written that you can store up to three months worth of food in a refrigerator.) The following is the ″why″ of simple syrup: Simply said, it helps to keep the cake moist during every stage of the construction and decoration process.

Not only does it assist in keeping your cake moist, but it also contributes to the addition of a sweet flavor, which is always a plus!

Questions about Simple Syrup

  • Is it going to make my cake a little too sweet? No. It will increase the sweetness of your cake without altering the flavor in any way. How do I know if I may use simple syrup in my fillings and frostings? Yes, without a doubt. Simple syrup should be brushed onto your cake layers before you fill and decorate them as you normally would. Is it possible to manufacture it in other flavors? Absolutely! Simple syrups come in a wide variety of flavors. Add spices, extracts, and fruit, and you’ve got yourself an instant flavored sweetener! Simple syrup is a hidden weapon in the kitchen of a baker. Course: Dessert cuisine is of American origin. Recipe for Simple Syrup (Keyword) Servings: 2 PERSONAL SERVINGS sugar granules (200g)
  • 1 cup water
  • 1 cup granulated sugar
  1. Pour the sugar into a medium-sized pot and immediately pour in the water.
  2. Bring to a boil, stirring constantly, until all of the sugar has dissolved. (Approximately 1-2 minutes)
  3. Allow to cool before transferring to an airtight container. Place the container in the refrigerator for up to 2 weeks.

Pour the sugar into a medium-sized pot and immediately pour in the water;
Stir constantly until all of the sugar has dissolved before bringing the pot to a boil. (30 seconds to 1 minute);
Place in an airtight jar after allowing it cool completely. For up to 2 weeks, keep it in the refrigerator.

meet Amanda Rettke

Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.She lives in Los Angeles with her husband and two children.She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.She is the author of the cookbook, The Kitchn Cookbook

How to use ready to roll icing

Whenever you’re dealing with ready-to-roll icing, the first question you have to answer is what to title it.Whether fondant or sugarpaste, ready to roll is the same malleable cake covering that may also be molded into a variety of ornamental forms.However, keep in mind that in the United Kingdom, fondant icing can refer to any type of icing that can be drizzled, dipped, or poured.We’ll stick with ready-to-roll frosting for the time being.

Why is ready to roll icing so useful?

Ready to roll is a lightweight material that is simple to deal with and store.The frosting is also elastic, which means you can cut into it without worrying about the icing collapsing when you slice your cake.You may either manufacture your own and color it yourself, or you can get it in a number of different colors from a store.It lends itself easily to being molded and fashioned into forms that are both inspirational and inventive.

  • When ready to roll icing is rolled, it has an impeccable smoothness to it that contributes to its remarkable appearance.
  • Because of this possibility, if your cake is a bit lumpy, it may cause the frosting to appear uneven as well.
  • Try smoothing out the surface of your cake with some buttercream icing or carefully shaving away the surface of your cake if it will be covered entirely with icing.
  • It doesn’t matter if the surface of your cake is uneven or not; a layer of buttercream can make it much easier for the frosting to stick to the surface.

How to roll ready to roll icing and cover a cake

If you want to thoroughly cover your cake, then follow these simple procedures to ensure an even coverage.

  1. It’s normal for the icing to feel a bit rough when you first take it out of the package, which is why kneading it first will ensure that it has the correct consistency.
  2. Prepare the cake’s surface by spreading jam or buttercream on it and using it as an adhesive so that the icing will sit evenly on it.
  3. Make a little dusting of icing sugar on your work area and rolling pin so that the ready to roll frosting does not adhere to them. Don’t sprinkle icing sugar on top of the frosting
  4. instead, use a pastry brush.
  5. Ensure the icing is constantly moving and that it is rotated between rolls, taking care not to let it adhere to the surface.
  6. Holding your rolling pin vertically against the cake, horizontally over the top, then vertically again at one side will give you a general idea of how much icing you need to cover your cake. You can then compare the size of your frosting to your cake.
  7. Once you’ve achieved the desired size, roll the icing back over your rolling pin so that you can lift it, then carefully drape it over the cake to avoid the formation of unintended air bubbles.
  8. The palm of your hand should be used to smooth over the top of the cake and then softly along the top borders of the cake
  9. A cake turntable may be useful in smoothing out the frosting around the sides of the cake before serving. In the event that there are any pleats, gently draw them out and smooth them down with the palm of your hand, one at a time
  10. Using a sharp knife, trim away any superfluous material to create a clean and crisp finish. Maintaining a straight blade against the side of the cake will result in a smoother finish.

Here is a collection of some of our favorite ready-to-roll icing methods for you to try your hand at. Remember that there is a wide range of ready-to-roll icing colors to choose from while creating your masterpiece.

Bunting birthday cake

A string or two of bunting can brighten up any party, and a birthday cake decorated with bunting is a simple way to capture the spirit of a special event.All that is required is that you follow the directions for the cake covering above and select your colors for cutting into bright rows of triangles.You may cut the bunting triangles by hand, or if you want them to be crisp and consistent in appearance, you could use a bunting cutter to make them.To learn how to add a little movement to your bunting flags, follow along with our step-by-step instructions.

Mismatch cake recipe

The many colored squares that overlap and hang in rows on this square celebration cake provide a special touch to this simple design.Make sure you use a different cutter size for each distinct color of icing in order to give the appearance of a chaotic arrangement to their otherwise ordered presentation.Obviously, you may use any color icing of your choice, but we used Celebration, Atlantic Blue, Ruby Red, and Emerald for this project.

Duck egg quilt cake recipe

Using ready-to-roll icing, create a quilted appearance on your cake to demonstrate the many textures you may obtain.You should only use a patchwork cutter or quilting embosser on the icing after you have smoothed it over the cake; otherwise, you risk distorting the texture.To create the flowers that will be used to embroider the cake, use two different sized daisy plunger cutters.Pipe a small amount of royal icing around the edge of the blooms to produce the stud look.

Football cake

In this football cake, the most striking thing about it is how well the black and white pentagons fit together with precise mathematical perfection. Make use of buttercream to aid in the adhesion of the frosting to the cake and the smoothing out of lumps and bumps. Cover your cake board with Lincoln Green ready to roll icing to create the illusion of a football field.

How to model a horse

However, while there are numerous texture and color combinations that may be used to cover your cake, part of the joy in using ready to roll icing is in creating the models and figures that will be used to decorate your cakes.Take a look at our video tutorial on how to model a horse to get an example of some of the strategies you may use to build your attractive characters.More baking and decorating ideas, as well as decorating techniques, may be found on our blog and in our recipe collection.

Emma Chamberlain’s Blog: Basic Modelling

Even while modeling might be intimidating when you’re planning a figure as a whole, reducing models down into fundamental essential shapes can make the process much simpler.Shapes that are commonly used for modeling include a ball, a cone or egg form, an oval, a sausage shape, and a rope.A modelled figure’s most important components are constructed using these forms or variants of them.As a result, by starting with the fundamentals, you may go to developing your modeling abilities.

  • It’s critical to remember to knead your icing before using it to ensure that no cracks form in the finished product.
  • You’ll be able to get a smooth and consistent finish on any models that you create in this manner.
  • When it comes to basic modelling, Ready to Roll Icing is ideal since it is simple to shape; however, if you want something that will set somewhat harder, you may try combining one part Ready to Roll Icing with one part Flower and Modelling Paste.
  • You may use this technique to make some really amazing cake toppers.
  • Flower & Modelling Paste is the finest choice for more complex modelling or delicate motifs such as flowers since it can be rolled out considerably thinner and sets firmly after it has dried.
  • When using modelling paste, you may create your models, toppers, and floral patterns in advance so that you don’t have to worry about baking, covering, and decorating a cake all on the same day.

You should keep your decorations in a cardboard box out of direct sunlight until you’re ready to put them on display.

Tips for modelling success

  • Knead the paste until it is smooth and elastic
  • Keep any icing that is not going to be used right away covered in plastic to prevent it from drying out.
  • When sculpting, try to avoid using icing sugar as much as possible. Once icing sugar has gotten embedded in the surface, it is difficult to remove, and it is preferable to start again.
  • If your hands are becoming sticky, wash them with cold water to remove the sticky residue. Working with the paste will become considerably easier as a result of this.
  • Simply follow the basic forms shown in the illustration below for practice. With only a small amount of work, you can achieve great results.
  • Dried spaghetti can be used to provide additional support for bigger models. This also aids in keeping items in their proper location.
  • Whenever possible, start with a smooth ball and then mold it into the desired form.
  • Any obstinate lines or markings may be removed by smoothing the area over with your finger and softly pressing it, then reshaping it
  • the mark should disappear as a result of this procedure.
  • Using cooled boiled water, join the various components of the figure together. To make the region sticky, only a tiny amount of the substance is necessary. If you apply too much, the component you are fastening will come loose and fall to the ground. If this occurs, you can use a brush to remove any remaining moisture before reattaching and holding in place for a few seconds until you are satisfied that it is secure
  • Before attaching each component, check the dimensions of each component against the diagram to ensure that they are the proper size. Make the necessary adjustments to ensure that the final model is in proper proportion.

Basic shapes explained

Shape of a ball As previously said, it is critical to thoroughly knead your icing until there are no cracks or wrinkles remaining.Take a piece of icing and softly roll it between the palms of your hands in circular motions until you have the desired form and smooth surface.Repeat this process for as many balls as you need.You may add or subtract from this at any time to reach the size you want; simply roll it again to smooth up the surface after each addition or subtraction.

  • Based on the size of the ball you make, you may use it to make a head, eyes, buttons, or whatever else you can think of that the shape would work well for.
  • Shaped like a cone or an egg Starting with a ball of icing, you may shape it into a pointed cone or a more rounded egg form by rolling it in your hands.
  • Gently roll the ball of icing in your palms, cupping your hands into a V shape, until it begins to extend at one end.
  • Continue doing this until you have the desired form.
  • Using larger cone forms for a body, head, and paws, and smaller cone shapes for extra details such as tufts of hair and a snout, you may create an animal that looks realistic.
  • Shape in the form of an oval Once again, starting with a ball form, you may turn it into an oval by gently rolling it back and forth across your work area with the palm of your hand.

The body of a model, or the head of a teddy bear, may be created using this technique once again.Shapes of Sausage and Rope If you continue to roll an oval back and forth over the work area with the palm of your hand, you may form a sausage shape, which is fantastic for the legs and arms.As it lengthens, you may roll it out into a rope shape by holding it with both hands.In order to avoid leaving finger marks in the rope, it’s sometimes a good idea to use a smoother when doing this.

How to model a horse

Watch this short video to learn how to create a horse out of simple shapes, which is excellent for a farmyard-themed birthday or Christening cake.

See also:  How To Cut A Cheesecake Clean?

How-To Frost a Layered Cake

04.03.18 The steps of icing a layer cake are illustrated in this step-by-step guide.I guide you through the fundamentals of icing a tiered cake and present you with the materials you’ll need to get started.Hello there, buddies!How-To articles are one item that you’ve requested more of in the past.

  • Posts that offer some baking and culinary skills for beginners are available on this page.
  • In this category, I’d like to share with you a few simple skills that can help you feel more competent in the kitchen.
  • I believe in following your instincts and being creative in the kitchen, but I also believe that learning some fundamental methods will make you feel more at ease in the kitchen.
  • Starting with today’s tutorial on how to decorate a layer cake, I’ll be sharing some fundamental baking methods with you over the following several months.
  • The thought of icing a layer cake used to frighten me, but after breaking it down into steps, I found it was not quite as tough as it seems.
  • Step-by-step instructions on how I frost a layer cake will be given to you.

A few simple tools, some patience, and a little experience, and you’ll be creating stunning stacked cakes in no time.I should preface this by stating that I am not a skilled baker or pastry chef in the traditional sense.Nothing about baking and cooking is as daunting as it appears to be, and I’m happy to share my knowledge with you to demonstrate that there is nothing to be afraid of in the baking and culinary industry.All you need is a desire to learn and a willingness to work hard.Let’s get this party started.

What is the best way to make a gorgeous frosted tiered cake?First and foremost, you’ll need to assemble your cake decorating supplies.Here are the essentials that I use on a daily basis and believe are essential for every home baker.(This article contains affiliate links.)

Tools you will need: 

  • A spinning cake decorating stand is the most expensive piece of equipment, but it is well worth it. I’ve been using this stand for more than four years.
  • Angled spatula – this will assist you in spreading your frosting and smoothing it as well
  • Cake leveler – to ensure that tiered cakes are evenly distributed. a tool for removing the domed tops off your cooked cakes
  • Cake transfer plate — allows the simple transfer of sliced cakes from one dish to another.
  • Cake Knife – used for spreading icing over the edge of a frosted cake

Materials needed:

  • 2 circular cooked cakes (8 to 9 inches in diameter)
  • 1. 1 frosting recipe of your choosing
  • 2.
  • A filling of your choosing for the cake is optional.
  • Optional: sprinkling of sugar. all of the garnishes

For this demonstration, I’m using my favorite chocolate cake recipe to make a two-layer 8-inch round cake with a chocolate glaze. I also used this amazing whipped vanilla bean icing that I found on Pinterest.

Tip1: Having a whipped and stiff buttercream is necessary for a smooth finish. It also ensures your piping decorations will hold.

To begin, you will need to make certain that your cakes are flat.If your cakes have risen while baking, use a serrated knife or a cake leveler tool to level the tops of the cakes.If, on the other hand, your cakes have caved in (as seen in the video below), you do not need to level the cake.You may use icing to fill in the gaps between the teeth.

  • (Did I mention that I am not a stickler for details?) Placing the first cake on a cake board or a cake plate with a cake lifter will make it easier to transport.
  • Using an angled spatula, spread about 1/2 cup frosting on top of the cake.

Tip2: measure out your frosting for each layer so you have even frosting between cake layers.

Using the angled spatula, spread the icing over the top of the cake layer.You want an equal layer of frosting on the cake, with any extra icing being pushed to the corners.Please see the section below.Place the second layer of cake on top of the first layer of cake and bake for another 15 minutes.

  • Repeat the process until you reach the last cake layer, making sure to apply equal amounts of frosting on each layer.
  • If this is your last layer, place the final cake on top of the previous layer, with the flat bottom of the cake on top (see below).
  • Finish by sprinkling about 1/2 cup frosting on top of the last layer.
  • Smooth out the frosting on top of the cake in an equal layer, pushing any surplus to the side.
  • Cover the sides of the cake with a thin layer of frosting, using the angled spatula to do this.
  • As much as possible, smooth the edges and top of the cake.

This is a crumb coat that will hold all of the loose crumbs from your soft cake in place until it is baked.Refrigerate the cake for at least 30 minutes to allow the crumb coat to harden.After that, add around 1/2 cup frosting on top of the cake to finish it off.Spread the icing over the top of the cake once more in a uniform layer.Next, use as much frosting as necessary to cover the sides of the cake and completely round the cake.

Spread the frosting around the cake slowly and evenly until it is a smooth finish on the cake.Make use of the cake knife to level down the sides of your cake while it is sitting on the cake turntable.The cake knife should be held straight against the side of the cake while gently rotating the cake.To achieve clean edges, you must practice a few times.

Tip3: if you frost your cake with a thick coat of frosting, it is easier to smooth with the cake knife.

Following the smoothing of the edges of your cake, repeat the process to smooth the top of your cake.That’s all there is to it, my friends!You will have a blank canvas to work with when it comes to cake decorating!Finish off your cake with a decoration of your choosing.

  • I enjoy piping simple edges with a Wilton 1M tip and a generous amount of sprinkles.
  • That’s all there is to it, my friends!
  • There is also a video link on YouTube that will lead you through these processes if you require any extra information or assistance.
  • Please let me know if you have any questions by leaving them in the comments section down below.

What other techniques would you like me to highlight?  

Something sweet in your inbox!

How To Frost A Layer Cake (Step By Step Photos!)

It is possible that this content contains affiliate links.For further information, please see my disclosure policy in its entirety.This is a step-by-step lesson on how to frost a layer cake, as taught in Baking 101.I will demonstrate the proper materials and procedures to use in order to create a beautifully frosted layer cake to be presented to family and friends.

  • Permit me to begin this essay by emphasizing that icing layer cakes to a professional level requires time and experience.
  • And a great deal of patience!
  • So don’t be concerned if your first cake doesn’t appear like it should be displayed in a bakery window just yet.
  • You’ll get better, believe me!
  • I am not a pastry chef by training (oh, how I wish I were!) and it has taken me many, many cakes to be able to frost a layer cake without becoming annoyed with the process.
  • I attended as many in-person sessions as I could, and then I simply continued practicing and improving!

Never fear, none of those delicious pastries went to waste!But I’m hoping that if you’re a newbie in the world of cake decorating, this post will be really beneficial to you.

Cake Decorating Tools

  • First and foremost, let’s get the necessary tools! You are only as good as the instruments you use. The following are the icing tools that I recommend for layer cakes: The use of a rotating cake stand is optional, but it will make the process significantly simpler. Furthermore, if you’re serious about cake design, it’s a wise purchase.
  • Large Angled Spatula — I use this to frost the final layer of icing on the cupcakes. I like that it’s huge, and I enjoy that I can flip it sideways while I’m frosting the edges.
  • Using a pastry scraper to level down the sides of icing and scrape off extra buttercream is one of my favorite things to do.
  • Serrated Knife – To assist in leveling the cake if it is required. But we’ll get into the specifics of leveling your cake later.
  • Using Wilton Cake Strips, I’m able to consistently produce flat cake layers by wrapping them around my cake pans.
  • If you’re transporting the cake or presenting it to someone, a cake cardboard circle under your initial layer that fits your cake is a good idea
  • otherwise, you can use a cake plate.
  • For icing my cakes, I use big disposable piping bags that I keep in my freezer at all times. I find that the reusable piping bags are difficult to clean after use, so I get the large 18-inch ones so that I don’t have to replace them as frequently.
  • Round piping tip – I’ve begun using this tip to apply a uniform coating of frosting to my layers rather than slapping on random amounts of frosting
  • cake icing tip – I also own and use this tip, but it’s rather large and difficult to find a bag that would accommodate it. I have a very large reusable bag just for this purpose. Instead of using an angled spatula to apply the final layer of buttercream, you can use this instead.
  • After spreading the final layer of buttercream, I use a small spatula to fill in any gaps and holes that have occurred.
  • Cake Transfer – If you don’t already possess a cake board and you want to shift your finished cake from your spinning cake stand to a fancier stand for presentation purposes or into a container for storage purposes then you’ll love this basically gigantic spatula for the job. It’s something I’ve used several times.

Start With Flat Cake Layers

First and foremost, we want to make certain that our cake layers are FLAT before we begin icing them.You will never be able to get the stunning flat cake appearance using dome cake layers since they do not seem as professional.I prefer to wrap Wilton cake strips around my cake pans to aid in the creation of perfectly level layers of cake.You may read the rest of my post on How To Bake Flat Cake Layers for more information.

  • Instead of using these strips, if you like flat layers, you may use a serrated knife to clip the tops of the layers off using a serrated knife.
  • Initially, I merely use a sawing motion back and forth with the knife in about an inch of the cake, turning it as I go, then gradually moving the knife inwards until the cake is completely covered.
  • If you plan on torting the layers (i.e., cutting them in half), do it immediately, before you begin icing the cake.
  • This cake cutter is another another useful tool for doing this task.

Use A Good Frosting

I usually recommend making a well whipped, stiff buttercream icing for your cakes.My vanilla buttercream frosting is one of my favorite things to use.It may be necessary to cool your frosting for a short period of time in the refrigerator if it is too soft for the cake.However, you do not want it to be too chilly since it has to be able to spread readily.

  • If the temperature is too low, your cake may crumble and become a sloppy mess!
  • I’ve found that making three batches of buttercream ensures that I have enough to fill in between the layers, frost the final coat, and pipe on a decorative border.
  • If you don’t use up all of the buttercream, you may preserve it in an airtight container.
  • If your buttercream has too many air bubbles as you’re putting it, put it back in the bowl and whisk it around a little to knock some of the extra bubbles out of it before spreading it.

Here are some more great buttercream recipes to try:

  • Cream Cheese Frosting Recipe
  • Mint Buttercream
  • Coconut Buttercream
  • Peanut Butter Cream
  • Brown Sugar Cinnamon Buttercream
  • Mixed Berry Buttercream
  • Strawberry Buttercream Frosting
  • Brown Sugar Buttercream
  • Easy Chocolate Buttercream Frosting
  • Easy Caramel Buttercream Frosting
  • Swiss Meringue Buttercream
  • Italian Meringue Buttercream
  • Swiss Meringue Buttercream
  • Italian Meringue Buttercream
  • Swiss Meringue Buttercream
  • Italian Meringue Buttercream
  • Swiss Meringue Butter

Stacking The Layers And Filling

1. Put A Little Frosting On To Your Cake Board

It’s my preference to use a small amount of icing as ″glue″ to keep my cakes attached to their cake boards.I add a little bit of frosting in the center of the cake board and then set my cake layer on top of it.You won’t need much at all.Advice from the pros: If you have trimmed your cake layers, I recommend placing the trimmed side down to cover up the crumb side and leaving the smooth side facing up.

  • In the absence of a rotating cake stand, you can simply place the cake serving plate straight on top of the stand.
  • This dab of frosting, on the other hand, will prevent the bottom layer from shifting.

2. Fill First Layer

Addng A Soft Filling – Make A Dam!

If you are filling your layers with something other than icing (such as the lemon curd seen below), I recommend creating a ″dam″ around the outside of the cake to act as a barrier to keep the filling within and prevent it from seeping out the edges.If you’re making a multi-layered cake, you’ll also want to make sure that you use the same quantity of frosting between each layer.You can either measure it out or pipe it on using a piping bag and tip, which is what I prefer.It is my goal to have a frosting/filling that is approximately half the thickness of the layers.

  • Make sure you use enough frosting so that when you attempt to spread it around, it doesn’t rip the cake below apart.
  • Pro tip: Pipe the frosting approximately 1/4 inch inch from the edge of the cake so that when the top layer is applied, the frosting has some room to migrate to the edge of it.

3. Repeat With Remaining Layers

Following the addition of filling/frosting to the first layer, arrange the second layer on top of the first. Keep in mind that the following layer should be placed upside down. Using your fingers, gently press down on the cake in the middle to make it flat on top, and the buttercream will be pushed out to the edges. If this is a middle layer, you may want to add extra filling or icing.

See also:  What Is Genoise Cake?

Crumb Coat!

Okay, first and foremost, let’s define what a crumb coat actually is.I apply a very thin layer of frosting on the top of the cake.This is referred to as the ″crumb coat.″ Then place the cake in the refrigerator for 30 minutes to help seal in the crumbs.This is something I’ve done the night before as well.

  • After the 30 minutes are up, I gently wrap the cake in plastic wrap and place it in the refrigerator until the next day, when I will finish icing it completely.
  • This method of applying a thin coating of frosting and then refrigerating it helps to ″seal in the crumbs″ so that your final layer of frosting is completely free of crumbs and appears extremely nice.

1. Pipe Or Use An Angled Spatula and Frost Cake Top And Sides

Crumb coat can be applied using a piping bag and tip or with a spatula, depending on your preferred method. I prefer to use the same piping bag and tip for the second time to ensure that the same quantity of frosting is applied to the whole cake. I use a huge round tip for this (or you can use the large cake icer tip).

2. Scrape off the excess frosting

I use a pastry scraper (or an offset spatula) to scrape the icing off the cake, leaving a ″naked cake″ in its place. As long as there aren’t any crumbs in the icing, I’ll keep it. However, if there are any crumbs, I will trash them (or save them to eat with my cake leftovers from leveling my cakes). After all, why let anything go to waste?)

3. Refrigerate The Cake

If you want to make a thin layer of icing on top of the cake, put it in the refrigerator for at least 30 minutes.30 minutes is generally enough for me (and I’ll occasionally do this stage overnight – just cover it with plastic wrap so that it just faintly touches the frosting; it’s good if it’s going to be refrigerated).In this state, the cake is completely bare, and you may call it finished!Consider the case when we want to continue…

  • Of course, you may also use a spatula to apply the crumb coat.
  • Concentrate on applying a small layer of frosting once again.
  • Using your spatula, start by doling some on top of the cake and rubbing the icing back and forth.
  • After I’ve spread the frosting over the cake, I use a spatula to scrape off any excess by holding it at a 45-degree angle.
  • I go through the same procedure with the sides as well.

Final Layer Of Buttercream

The final layer of buttercream should be applied after the cake has been crumb coated. Depending on your level of perfectionist tendencies, this phase may take some time. However, now that it has been crumb coated, it should run much more smoothly (yes pun intended).

1. Apply Layer Of Buttercream On Top

A generous dollop of buttercream is applied to the middle of my cake using an angled spatula to begin the process.Make sure to use a generous amount of frosting at the beginning of the process so that it may be easily spread out over the cake.Starting in the center of the cake, use your spatula back and forth to push frosting to the edges of the cake.When the frosting reaches the edge of the cake, I turn my spatula upright and use it to push the icing onto the edges of the cake as well.

2. Frost The Sides

With my angled spatula, I begin spreading frosting to the edges of the cake once I have finished icing the top.Make sure to use a generous amount of icing when you’re doing this again.I turn my cake stand over and proceed to apply frosting to the sides in a uniform layer, being sure to cover all of the crumb coat with enough icing.I use a back and forth motion with my spatula to spread the icing out once more to make it even.

  • My frosting results in a lip of frosting that is higher than the cake on the edges when I frost the sides of my cakes.
  • To remove the lip from the cake, I simply run my spatula across the top of the cake in a horizontal motion across the top of the cake.

3. Smooth The Sides 

After the cake has been coated, I prefer to use my pastry scraper to make a 45-degree angle against the cake while holding it upright in my hand.Then, as I smooth out my cake, I flip my cake stand so that it goes down the borders of my cake as well.However, you might smooth it out using an offset angled spatula that has been flipped upright and held perpendicular to the cake.Take care not to scrape away all of the frosting you’ve just applied while you’re doing this!

4. Smooth The Top

In order to cover the top of the cake in motion, I switch to my broad angled spatula and run it over the top of the cake in a circular motion.As I’m doing this, I lower myself to eye level.Starting at the perimeter, I move the spatula across the top of the cake and towards the middle, continuing in a circle until the cake is finished.After that, I use the spatula to go across the top of the cake to remove any icing that has accumulated there.

5. Fill In The Gaps

Once it appears to be quite smooth, I search for any holes that need to be patched. With a smaller spatula, I fill any holes in the icing that have appeared and then smooth them out with my scraper to finish the project.

How To Get The Frosting Smooth

Now that the cake is essentially smooth, I like to give it one last finishing touch by smoothing it out one more time with a cake smoother. I’ve seen and tried a variety of techniques for making buttercream that is really smooth. First and foremost, the best method to ensure that your frosting is smooth and professional in appearance is to:

  1. Don’t forget to apply the crumb coat!
  2. Make use of the appropriate tools
  3. Take the time to fill in the gaps and fill in the holes
  4. Avoid using a frosting that has a lot of air holes in it.

Don’t be concerned if you’ve done all of these things and your cake isn’t basically smooth but not quite smooth yet; it’s perfectly normal.My preferred way is to use a glass of hot water as a vessel.Make a very hot glass of water (make sure it’s a large glass!) and put my spatula into it, brush it off with a paper towel, and then run it gently across the top of the cake to smooth down the top of the cake a little more.I move the spatula over the cake while holding it at a 45-degree angle to the surface.

  • Pro tip: If frosting gets on the knife, wipe it off with a damp cloth and then dip it back into the hot water to wipe it off again.
  • Continue to repeat this as you work your way around the cake.

Finish Decorating!

You can now finish decorating the cake if you want to do so. If you choose, you may decorate with sprinkles and a gorgeous buttercream border on top and at the bottom of the cake. I prefer to use huge star tips to create a beautiful border around my projects. You can always use your embellishments to disguise a cake that isn’t quite flawless!

Cake Recipes To Try

  • Orange Creamsicle Cake, Guinness Cake, Coconut Cake, Hummingbird Cake, and How To Make A Checkerboard Cake are some of the desserts you may make.

How to Frost a Layer Cake

Learn how to frost a layer cake like a pro at home with this tutorial!I’ve been putting off publishing this piece for years because I’ve been under the impression that I’m not the most qualified expert when it comes to icing and decorating cakes, despite the fact that I bake them on a consistent basis.There are literally thousands of additional instructions available from bakers who appear to be more knowledgeable than I am.In addition, I have no experience working in a bakery or running a cake designing business.

  • And then I realized that this may be one of my strengths.
  • I’m exactly the same as you!
  • Baking cakes is something I like doing, and I’ve picked up several tips and tricks over the years from observing others and—more importantly—through trial and error on how to make cakes seem more attractive and stunning.
  • When it comes to frosting a layer cake, it isn’t that tough or sophisticated, and learning a few easy tips may transform your home-baked cake from ordinary to extraordinary.
  • Come along with me and I’ll teach you all I know!

What you’ll need

  • To be quite honest, you don’t need any special equipment to frost a layer cake, although a few unique tools may make the process significantly simpler. Here’s everything you’ll need to get started: The following post contains affiliate links: (Disclosure: this post contains affiliate links.) Cake layers that have been prepared should be cooled for the best results. Take a look at my guide on how to prepare and preserve layer cakes ahead of time. They should also be flat on top, with any domes removed as necessary (see my guide on how to bake flat cake layers for more information).
  • To make a conventional 8 or 9-inch layer cake, you’ll need around 4-5 cups of prepared frosting.
  • In the event that you’re filling your cake with something other than icing, such as fresh fruit or whipped cream
  • you’ll need to prepare the filling ahead of time.
  • When it comes to a turntable, I adore my lovely Ateco turntable, but I’ve also used a far less expensive turntable with the same results for years. Cake icing is made considerably simpler as a result.
  • Using cardboard rounds, you may move cakes from the turntable to a refrigerator, cake stand, or wherever else you like.
  • In the course of building a cake, I employ many offset spatulas of varying sizes, and I highly suggest this set of three offset spatulas (S, M and L). When it comes to cake decorating, this is the one item you should consider purchasing. Straight spatulas, on the other hand, are quite useful.

Important Note: I used my vanilla buttermilk cake as the basis for this tutorial, as well as my vanilla buttercream icing.

Stack and fill

Step 1— Place one cake layer top side down on a cardboard circle placed on top of your turntable, if you are using one, and smooth off the top.Instead, set one cake layer on a cake stand or plate with the top of the cake layer facing outward.Step 2—Apply icing or filling to the top of the cake.Create a ″frosting dam″ around the border of the cake layer if you are using a soft filling such as fruit preserves or lemon curd, for example, in order to keep the filling in place and prevent it from squishing out the edges as you add successive layers.

  • You may pipe the dam with a piping bag and tip, or you can just create a wall of icing with a spatula and some frosting.
  • Step 3—Repeat the process with the remaining layers.
  • Depending on your preferences, you may make a two-layer cake or a three-tiered cake with as many tiers as you like.
  • By slicing your cakes in half horizontally, you may simply add extra layers to your cake.

Apply a crumb coat

The application of a crumb coat is one of the most straightforward things that amateur bakers can do to elevate their cakes to the next level.It completely changes the game!A crumb coat is a foundation layer of frosting that is spread to the whole cake in order to seal in crumbs and level out the surface of the cake’s surface.The completed cake will be smooth, even, and crumb-free as a result of this method.

  • Finish by spreading a thin layer of frosting around the whole cake.
  • It may be necessary to dilute 1-2 cups of frosting (depending on the size of your cake) with a little milk in order to utilize it as a crumb coat if your frosting is really thick.
  • My preferred method is to begin at the top and work my way down, filling in any gaps and smoothing out any uneven layers along the way.
  • An offset spatula should be placed perpendicular to your turntable or cake stand, and it should be gliding around your cake to give a smooth finish.
  • Note: If you like the rustic ″naked cake″ look, you’re finished once you’ve applied the crumb coat to your cake.
  • Simply refrigerate the dish before serving.

5.Chill the cake for at least 20 minutes to allow the crumb coat to solidify properly.Important Note: Because it might be difficult to store an entire frosted cake with a cake stand in the fridge, I recommend using cardboard cake rounds instead of traditional cake rounds.Transporting layer cakes is considerably easier with them.

Apply final coat of frosting

6.You are now ready to apply your last application of icing.I prefer to start at the top and work my way down the list once again.However, unlike the crumb coat, use a considerable amount of frosting instead of a thin layer.Once the cake has been thoroughly coated with icing, use your offset spatula to smooth off the frosting.Installing an offset spatula perpendicular to your turntable or cake stand will allow you to achieve a clean, smooth finish with long, steady strokes.

The usage of a bench scraper to smooth down the sides of cakes is common among bakers, which is fantastic.I’ve always used an offset spatula to accomplish the same task.In order to smooth the top of your cake, take the edge of your spatula and pull it from the outer edge inside into the center of the cake.Remove the cake from the pan with a clean spatula, flip it, and continue the process until the cake has completely gone around.

Decorate and serve

Decorations like as sprinkles, piped decorations, and other embellishments can be added to the frosted cake in Step 7.Transferring the cake to a cake stand or plate is optional if you used a turntable; you can do so now or wait until you’re ready to serve the cake.Eighth, chill for at least 30 minutes to let the frosting to set before slicing.Step nine— If you intend to travel your cake, let it to chill for at least 1 hour to ensure that it is as firm as possible before cutting.Remove it from the refrigerator immediately before you leave for your trip.I actually prefer to put all of my layer cakes in the refrigerator to guarantee that the icing stays in place and that the cake is kept secure and protected from the elements.

Remove it from the refrigerator approximately 20 minutes before you want to cut it so that the frosting has chance to soften while at room temperature.That’s all there is to it!You’ve accomplished your goal!Do you have any tried-and-true frosting tips that weren’t included in this list?I’d be interested in hearing about it in the comments!

How To Frost A Round Cake?

How to Make a Layer Cake with Buttercream Frosting

  1. Remove any stray crumbs from the baked cake layer with a pastry brush. …
  2. Spread approximately a third to half cup frosting over the top of the initial layer, stopping about a quarter inch from the border.
  3. Place the second cake layer on top of the frosted first layer, rounded side up. …
  4. Swirl the frosting around the side of the cake, creating a rim about 14 inches high over the top of the cake.

How do you frost a round cake smoothly?

How do you frost a ball shaped cake?

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