How To Ice A Cake Smooth? - Coffee House and Pastries

Use an icing smoother to further smooth the icing on the cake. This will help fill in any air pockets that may have formed. Make sure that the cake is fully covered in frosting and that there are no gaps. Place a smooth paper towel on top of the cake and use a fondant smoother to smooth out the frosting. Repeat the process on the sides of the cake.

How do you ice a cake?

To ice a cake, first make your icing by combining confectioner’s sugar with boiling water, then stirring until it gets to your desired consistency. Flavor it with vanilla and add a few drops of food coloring if desired. Place a spoonful of icing on top of the cake and spread it evenly across the top and sides.

What is the best way to frost a cake?

After your crumb coat is set, you can start giving your cake the finishing touch. 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.

How do you smooth the edges of a buttercream cake?

Repeat all around, wiping the excess buttercream to the bowl. You should have nice, clean edges. Clean the spatula and run it across the top to smooth it. What also helps to smooth the cake is using a spatula that was dipped in hot water.

Should I put cake in fridge before icing?

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 smooth icing on a cake without a smoother?

If you don’t have an icing spatula, you can use the back, straight edge of a large knife to smooth your buttercream and then clean up the bottom of your cake plate with a paper towel. What is this? Next, take a freezer bag and fill it with your icing. Push the icing into one corner and twist the bag.

How do I make my frosting smooth?

No matter what type of frosting you make, I recommend mixing your frosting on the lowest speed for a couple minutes with a paddle attachment at the end of the process. This helps push excess air out of the frosting, which makes it nice and smooth.

Is it better to ice a cake cold?

Baking pros in our test kitchen emphasize that it is essential to let the cake completely cool before frosting. Better yet, you can let the cake sit in the refrigerator for a while to make the process even easier.

How long should I wait to ice a 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.

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 do you make icing look good without pipes?

To get that nice frosting on the cupcake without a tip, you can use one of four methods:

Use a Ziplock bag.
Use a knife.
Dip the cupcake.
Use a cookie dough scooper.

How do you make store-bought frosting fluffier?

Whipping store-bought icing with a hand-mixer is the easiest way to make it more fluffy. Whipping almost doubles the volume, making it light, airy, and easy to spread. Incorporating Cool-Whip or Whipped Cream into your canned icing will also result in a fluffier frosting.

Can you melt frosting to pour over cake?

First off, set your cool cake on a cookie rack over a flexible cutting board. This will help catch leftover icing that you can scoop up and re-use if needed. Next, microwave your frosting for two 15 second bursts- it should be completely melted but not hot. Then, in a circular motion, pour over your cake.

Is icing a cake easy or difficult?

Icing a cake to a smooth finish is quite challenging for a beginner to learn. It is, however, worth the time to learn how to do it. It takes a lot of p’s – patience, persistence and practice, practice, practice! A round cake is the easiest shape to cover with icing, so it is best to start practicing icing a cake with this shape.

What equipment do you need to make a smooth cake?

The equipments needed for icing the cake are a lazy susan, a metal spatula, an icing bag and the secret tool to a smooth cake – a plastic spackle tool. Yes, this unassuming little tool is what will make your life easier in smoothing a cake. Make sure you have one dedicated just for your cake making.

How To Make Icing Smooth Like Fondant

Want a smooth finish on your cake?Looking to avoid using fondant?If so, you would want to know how to make the icing smooth like fondant.Though fondant gives cakes a gorgeous, smooth look, not everyone is a fan of how it tastes.

In addition, it might be challenging to deal with.Fortunately, you can still obtain a flawless finish on your cake with icing.With the correct equipment and experience, you can artistically design your cake to have a perfect finish without the use of fondant.Icing may be a beautiful and tasty method to give your cakes a nice pattern.Getting that flawless finish is easier than you think when following this procedure.

This guide will work for filled, stacked, round, or rectangular cakes.
You may use any sort of frosting, however American buttercream is the finest option.

What You Will Need to Make Icing Smooth Like Fondant

Equipment Cake that has been completely cooled
icing of your choosing
The following items are required: a turntable cake stand, smooth paper towels or parchment paper, an icing smoother, and fondant smoother.
A spatula with an offset
Optional: a piping bag and nozzle

Cake Decorating Supplies Kit for Beginners with 150 Pieces

Step by Step Instructions

First and foremost, apply a crumb coat to your cake.To make a crumb coat for your cake, apply a thin layer of icing over the edges and top of your cake using an offset spatula.Allow the cake to cool in the refrigerator for 10-15 minutes after the frosting has been applied.When you are decorating your cake, the crumb coat serves as a foundation for your work.

Step Two: Apply the Frosting to the Cake If you want to ice your cake while it is still on the turntable, wait until the crumb coat has dried completely before doing so.Icing should be used to completely cover the top and sides of the cake.Don’t be concerned if things aren’t running perfectly smooth just now; the next stages will correct this.Use an icing smoother to smooth out the cake in Step Three.To make the frosting on the cake even smoother, use an icing smoother to smooth it out more.

This will aid in the filling of any air pockets that may have developed.
Check to see that the cake is completely covered in frosting and that there are no gaps in the coverage.
Step Four: Smooth out the fondant with a smooth paper towel and a fondant smoother.

Place a smooth paper towel on top of the cake and smooth out the icing using a fondant smoother to make it seem more professional.
To decorate the sides of the cake, repeat the technique.
This will aid in the removal of any lumps and irregularities in texture, resulting in a smooth surface similar to that of fondant.
If you don’t have access to a smooth paper towel, wax paper can be used.
This trick, on the other hand, will work best with a smooth paper towel, such as the Viva brand.
Step Five: Pipe Layouts and Designs Once your cake has a nice surface, it will provide an excellent basis for decorating with designs.

To make detailed designs, you can use a piping bag and a nozzle of your choosing.You can either leave the cake plain or decorate it with sprinkles if you so choose.

Tips and Tricks to Make Icing Smooth

Trimming the top of your cake with a serrated knife will help to ensure that it has a smooth surface. In this way, the cake is given a polished and professional appearance. When preparing a cake with layers, it is important to trim each layer in order to get a balanced appearance. As soon as your cake is finished decorating, you can either serve it immediately or preserve it in an airtight container in the refrigerator. Your cake will keep for 2-4 days in the refrigerator, and any leftovers should be stored in the refrigerator as well. For the best results while decorating a cake, the frosting should be at room temperature. As a result, it will be much simpler to deal with because the texture will be more easily disseminated. If it begins to melt while you are working with it, place it in the refrigerator for 5-10 minutes to cool it down further. Using a crusting buttercream, such as an American buttercream recipe, is recommended when attempting this tutorial’s techniques. American buttercream is recommended since certain other varieties of frostings may somewhat adhere to the paper towel when used in this manner. More delectable dishes may be found by visiting this link: Traditional Ina Garten Birthday Cake with Vanilla Buttercream
Delicious Vanilla Cake from Scratch with Pudding Mix
Traditional Ina Garten Birthday Cake with Chocolate Buttercream

How to Ice a Cake Smoothly without Fondant

If you want to make your cake look smooth, you don’t have to worry about attempting to do it using fondant.Following the instructions in this article, you will be able to utilize buttercream to produce an exquisite, glossy finish.Not only will this look fantastic, but it will also taste fantastic because it is made entirely of buttercream.Although it may take some effort to get the hang of this technique, your cakes will seem as if they were freshly baked from scratch once you master it.

This approach is excellent for decorating cakes for any occasion since it provides a flat surface on which to adhere any embellishments or lettering that you like.Is there anything more you’d like to know about making the icing smooth like fondant?If so, please ask them in the comments section below, and please spread the word about this post if you found it useful.More information on How to Make a Lego Cake Without Fondant may be found here.Do you think this article is interesting?

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How to Ice a Cake

Article to be downloaded article to be downloaded Whether it’s a chocolate, lemon, or carrot cake, this delicious dessert isn’t complete unless it’s been frosted with a generous amount of icing.A finished cake will taste delicious no matter how it is iced, but if you want it to appear particularly attractive, there are a few tricks to follow.Continue reading to find out how to frost a simple cake or a layer cake from scratch.

1Place the cake on a serving plate. It is preferable to ice the cake on the same dish that will be used to serve it, because once the cake has been iced, it will be impossible to transfer it to a different plate.
2Allow the cake to cool fully before cutting into it. If you attempt to frost the cake before it has completely cooled, the icing may melt and destroy the texture of the cake. Remove from the heat and let it to cool to room temperature until you no longer feel warmth when you touch it with your finger. Promotional material
3 In a large mixing bowl, combine the confectioner’s sugar and the water. Approximately one cup (or more) of confectioner’s sugar is required for a cake that is 9 inches (22.9 cm) in diameter. You can always make more if you run out of ingredients. Granulated sugar should not be used since it is not fine enough and will result in a gritty texture in the icing
It is also not permissible to use other types of sugars in icing, such as brown sugar.

4 Bring a cup of water to a boil. Pour a teaspoon of hot water over the sugar and stir until the water is completely absorbed by the sugar and the mixture is smooth and spreadingable. Adding another teaspoon of water if the icing is too thick or lumpy after the first teaspoon of water has been swirled in can help to thin it down. Continue stirring and adding little quantities of water until the frosting reaches the desired consistency
if you add too much water and the icing turns runny, add more confectioner’s sugar to the mixture. If it’s too thick, thin it out with additional water.

5 Finally, add some color and taste. When making your frosting, you may experiment with different colors and flavors by adding a few drops of food coloring and flavoring. In a large mixing bowl, fully combine the color and flavorings, stirring constantly, until the icing has attained the color and flavour that you wish. Popular flavors include vanilla, almond and hazelnut extracts, as well as peppermint and other scented extracts. These may be found at a variety of grocery stores, and baking businesses also carry a huge array of them.
Keep in mind that a little color and taste goes a long way, so be cautious not to overdo it. Add two or three drops, whisk it in, and then taste and inspect it before deciding whether or not to add more.

6 Using a spatula, spread the frosting on the cake. Place some frosting over the top of the cake with the help of a spoon. A butter knife may be used to spread it evenly across a slice of bread in the same manner that you would butter a piece of bread. Recall that you should put frosting on both the sides and the top of the cake.
By dipping the knife into warm water, brushing off the excess droplets, and using it to smooth out the icing, you may get a smoother coating of icing.

7Decorate the cake as desired. Sprinkles, marzipan models, plastic figures, birthday candles, and other decorations can be added. Baking supply stores provide an almost limitless number of options.
8Set it aside for a while. Place the cake in the refrigerator to allow the frosting enough time to set completely. It will be ready to eat in about half an hour after it has been prepared. Advertisement

1Bake two layers of cake that are the same size. Round or square cakes are OK, but it is critical that the measurements are precisely the same on all of them. Allow the cakes to cool fully before transferring one to a serving plate. Given how cumbersome the cake will be once it has been tiered and decorated, it is advisable to use the same plate on which you will be serving the cake. Slice away at the rounded top of the cake using an extra-long serrated knife. The top of the cake should be about 14 inches (0.6 cm) from the top if you hold the knife parallel to the brim of the cake. Make sure to slice straight across the board, keeping the knife level as you do so. Make an effort to produce a flat and equal surface. As previously said, this will act as a foundation for the second layer.
Remove the rounded top of the cake and toss it in the trash, or keep it for later consumption.
You should avoid attempting to cut off the top of the cake with a little knife since this will result in an uneven surface.

4 Filling should be applied on the cake layer. Spoon the filling of your choice onto the bottom layer of the cake and spread evenly. Spread it evenly across the layer with a spoon or a knife until it covers the entire layer. Cake fillings that are popular include raspberry, lemon curd, cream, and chocolate
avoid allowing the filling to leak over the sides of the cake since you don’t want it to mingle with the frosting.

5 Place the second layer of the cake on top of the first layer, and bake for another 15 minutes. The flat side of the second layer should be on the bottom of the cake, and the rounded side should be on the top of it. When slicing off the rounded top of the second layer with a serrated knife, continue the process until the completed cake is flat instead of domed. In order for the smooth, flat bottom of the second layer to serve as the cake’s top, turn the cake cut side down.
When you are adding the second layer, use a paper towel to wipe away any filling that has squeezed out.

6 Apply a crumb coat to the top of the cake. If you want a professional-looking cake, you’ll need to apply two layers of icing, beginning with a ″crumb coat″ that will act as a base to capture all of the crumbs, ensuring that the second layer is clean and free of crumbs. Butter knife is used to frost the cake, which can be done with the icing recipe listed above or your own creation. Unless you specifically request it, the crumb coat does not need to be flavored or colored. Plain white frosting can be used on the cake
be sure to cover the entire cake, including the sides. Precautions should be taken to avoid getting too much filling mixed with the frosting
It’s fine if the crumb coat isn’t perfectly smooth – the goal is just to cover the entire cake and trap in the crumbs.
Allow for half an hour of drying time after applying the crumb coat before proceeding.

7 Ice the cake with a final layer of icing to complete the design. Using the icing recipe from above or your own creation, ice the cake a final time to create a beautiful coating of frosting. If desired, flavor and color the batch of frosting that will be used for the final layer of the cake.
Decorate the cake with sliced fruit, flowers, or other toppings, and then leave it aside for a few minutes before serving.

8Finished. Advertisement

Question Add a new question Question Is it necessary to chill the cake before icing it? ‘Matthew Rice’ is a pen name for Mathew Rice. Professional Baker with a Dessert Influencer background Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville. His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others. Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016. In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode. Answer from a Professional Baker and Dessert Influencer Expert If you like, you can even freeze the cake just after it comes out of the oven! When the cake thaws, it will become more moist, which will make frosting it much simpler. In addition, there aren’t nearly as many of those bothersome crumbs to deal with as there were before!
Concerning the Question What is the best way to write ″Happy Birthday″ on a birthday cake? If you wish to write with icing, you’ll need a piping bag to do so. You fill the piping bag halfway with icing, hold on to the top, and squeeze the icing out of a small hole at the bottom of the bag with your other hand, writing with the tip. What can I do to ensure that my icing has a very smooth surface? It is possible to get an icing smoother from your local craft store.
Question How can I make my frosting harden? It’s like a slim spatula with a flat blade that’s made to smooth surfaces like cakes. Refrigerate the cake once it has been frosted. After a few hours, the frosting will begin to thicken and become more solid. Keep in mind that the frosting will never get completely solid. What should I do if the custard causes my cake layers to become slick as they bake? Place the cake in the refrigerator overnight to allow the custard layers to firm up a little. If you are still having difficulties, you can put the cake in the freezer overnight and cover it with plastic wrap to prevent ice from forming on the cake – but this is not recommended.
Question What is the proper way to apply rolled frosting to a cake? Make the icing a little larger in diameter than the area you wish to cover with it. Place it over the cake slowly and carefully, cutting away the edges with a sharp knife. What is the best way to build a piping bag?
Question What is the best way to create butter icing? Mix together 90g soft butter, 160 grams confectioners’ powdered sugar, and 1 tablespoon water in a stand mixer, adding the sugar and water gradually to the butter.
Question What is the best way to bake a cake without using an oven? Community of Lena Mao Answer A cake cannot be baked in the absence of an oven.
Question Is it feasible to manufacture icing that does not contain butter? To make it thicker, you may add powdered sugar and water, which should be refrigerated for about half an hour before serving.

Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. In addition to confectioner’s sugar, other names for it include powdered sugar, icing sugar, and 10X sugar.
You may put the cake in the microwave for 10 seconds on maximum power if you’ve been a little sluggish and the icing is starting to solidify before you’ve finished putting it on the top of it. This should help to clear it up and restore its runny consistency.
If you make a mistake and pour in more than a couple of teaspoons of water, start over since you need around 3-4 heaping teaspoons of icing sugar for every teaspoon of hot water you use. It takes the full bag of icing sugar to make one cup of water.

Things You’ll Need

Inquire about a problem a total of 200 characters are still available Fill up the blanks with your email address to be notified when your query is answered. Advertisment Submission A variety of names for confectioner’s sugar include powdered sugar, icing sugar, and ten-fold sugar.
You may put the cake in the microwave for 10 seconds on full power if you’ve been a little sluggish and the icing is starting to set before you’ve finished applying it. This should help to clear it up and restore its flow.
If you make a mistake and pour in more than a couple of teaspoons of water, start over since you need around 3-4 heaping teaspoons of icing sugar for every teaspoon of hot water you use.. If you use half a cup of water, you’ll need to use the full bag of icing sugar.

About This Article

Summary of the ArticleXTo frost a cake, start by making your icing by putting confectioner’s sugar and boiling water in a mixing bowl and stirring until it reaches the consistency you wish.Vanilla extract can be used to flavor it, and a few drops of food coloring can be added if desired.A tablespoon of frosting should be used to cover and smooth out the top and edges of a cake before serving.Dip your knife in warm water, brush off any excess water, and run it over the icing surface to create a smoother coating.

Allow 30 minutes for your iced cake to set before cutting and serving it up!More information from our Professional Baker co-author, including how to utilize frosting between layers of cake, may be found further down in the article.Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 817,357 times.

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

Coffee-Chocolate Cake

A chocolate treat made with cherry cola and marshmallows is delicious when served with vanilla ice cream on top. The writer, Cheri Mason, of Harmony, North Carolina

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

Cupcake Frosting

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.

Icing a Cake Smoothly

It is possible that this content contains affiliate links.
Please take the time to read my privacy statement and disclosure.
The process of icing a cake to achieve a perfect finish may be rather difficult for a beginner to master.

It is, nevertheless, well worth the effort investment to learn how to do it correctly.
Perseverance and practice are required in large quantities.
Patience and perseverance are required in large quantities.
Because a round cake is the most straightforward form to cover with icing, it is recommended that you begin by practicing on a round cake.

Other forms, such as the square or the hexagon, might be a little more difficult to create.
A slow susan, a metal spatula, an icing bag, and the key to a flawless cake – a plastic spackle tool – are the tools you’ll need for frosting your cake.
Yes, this inconspicuous little gadget will make your life much easier when it comes to smoothing a cake out.
Consider purchasing a separate refrigerator specifically for your cake baking.
I purchased mine for less than ten bucks from a local home improvement store.
You’ll also need a cake, buttercream frosting, and a cake board to complete the project.

Because it is so fragile and crumbly, icing a freshly baked cake can be a difficult task occasionally.
Freezing cakes is one of my favorite baking techniques for a variety of reasons: it makes the cake moister and it settles the cake, making it less crumbly and less prone to bulging.
Even for an hour after baking, placing it in the freezer will assist it to firm up more quickly.
Making ensuring the cake is properly covered in cling wrap before freezing it is critical to success.
I normally freeze it overnight and then reheat it the next morning.

I don’t recommend storing food in the freezer for an extended period of time since it can develop freezer burn and lose its flavor.When thawing the cake, keep the plastic wrap on since it will assist to keep the moisture in the cake.This is the recipe I use for buttercream.Make sure you have plenty of icing on hand; it’s preferable to have a little extra than to run out and have to make more in the middle of decorating the cake.I’m not sure how well the other shortening-based frosting will work with the secret tool, but I’m hoping it will.

In the meanwhile, I’m going to explore with it.Whether or not the cake will be stacked will determine which cake board should be used.If the cake is only one layer, use a cake board that is just a little bit larger in diameter than the cake.

If the cake will be stacked, a cake board that is the same size as the cake should be used to support it.TO TORTURE A CAKE Place the cake on the slow susan and turn it over.Using a serrated knife, trim the top to make it more level.

In order to torte the cake, run the knife down the side of the cake..
Using a back and forth motion with the knife, slowly move the cake to make it look like it is turning.
If you like, you may make the cake even more layered.

Place the top half of the cake on the cake board and attach it with a dab of frosting to the board.This will aid in the ″gluing″ of the item into place.Using the icing bag with no tip, pipe a dam of buttercream around the edge of the cake.

Fill with your favorite filling.This will aid in preventing the filling from spilling and also keep the cake from bursting out of the pan.Place the bottom half on top of the filling and press down gently.To remove a huge cake off a cake board, place the cake board below the cake and slide the cake off of the board.

APPLYING ICING TO A CAKE Using a large amount of frosting, decorate the top of the cake.Don’t be afraid to speak out because we will move the icing around and eliminate the majority of it.Now, using a spatula, cover the top of the cake with icing.

Try not to raise the spatula too much to avoid getting any crumbs on your hands.If you do get crumbs, simply brush them off onto a clean bowl and use them for the filling instead.Depending on your preference, you can spread part of the frosting towards the side of the cake and remove some of the excess icing..Take a small amount of icing with your spatula, hold it against the side at a 90-degree angle, and spread it evenly over the cake, covering it completely.

While you’re doing this, use your other hand to rotate the lazy susan.Make sure the sides of the cake are a little bit higher on the top than the rest of the cake.When the cake has been completely coated with spackle, grab the spackle tool and hold it against the sides at a 90-degree angle once again.

Make many complete turns of the cake, but keep the spackle tool in the same spot.
Everything can take a couple of round trips before you have it smoothed out.
Using the metal spatula, gently press the overhanging edges of the cake towards the center of the cake.
Repeat the process all the way around, wiping away any extra buttercream into the bowl.

Ensure that your borders are neat and tidy.
Use a clean spatula and run it across the top of the cake to level it out.
Using a spatula that has been dipped in hot water will also aid in smoothing out the cake’s surface.
The heat aids in the melting of the buttercream to a certain extent.
And there you have it: a gorgeous, smooth cake that is ready to be decorated!

You may also be interested in: Icing a Cake Top Home Cake Decorating Techniques & Tips Cake Decorating Techniques & Tips Putting Icing on a Cake The photographs, lessons, and other content of make-fabulous-cakes.com are protected by intellectual property rights laws and regulations.
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5 Easy Ways to Decorate Cakes Without Tools

There may be affiliate links in this article. Take a look at my privacy and transparency policies. Learning to smooth out the top layer of the cake is quite difficult for someone who has never done it before. To learn how to do it, though, is time well invested. It will require a lot of p’s – patience, perseverance, and practice, practice, practice. In order to become proficient at covering a round cake with icing, you need begin by practicing on a round cake of the appropriate size. Square and hexagon forms, among others, might be more difficult to create. A lazy susan, a metal spatula, an icing bag, and the secret tool to a smooth cake are all required for frosting the cake. When it comes to smoothing a cake, this inconspicuous little gadget will make your life easier. Consider purchasing a separate refrigerator just for your cake-baking purposes. I purchased mine for less than ten bucks at a local home improvement store. A cake, buttercream frosting, and a cake board will also be required. Because it is so fragile and crumbly, icing a freshly baked cake can be a difficult task at times. Freezing cakes is a favorite of mine for a couple of reasons: it makes the cake moister, and it settles the cake, making it less crumbly and less prone to bulging. Even for an hour after baking, placing it in the freezer will assist it to become solid. Making ensuring the cake is properly covered in cling film before freezing it is important to success. My regular method is to freeze it overnight and then utilize it the next morning. If I put it in the freezer for an extended period of time, it will develop freezer burn and lose its flavor. When thawing the cake, leave the plastic wrap on since it will assist to keep the moisture in the cake. This recipe is what I use for buttercream. Make sure you have plenty of frosting on hand
it’s preferable to have a little extra than to run out and have to make more in the midst of a cake. I’m not sure how well the secret tool will work with the other shortening-based frosting, but I’m hoping it will. I intend to explore with it at a later time. Whether the cake will be stacked or not will determine which cake board should be used. Cake boards that are somewhat larger than the cake should be used when the cake is only one layer. Cake boards the same size as the cake should be used when assembling a cake for stacking. A CAKE TORTURED The cake should be placed on top of a lazy susan. Using a serrated knife, trim the top to make it level. In order to torte the cake, run the knife along the side of the cake. Using a back and forth motion with the knife, slowly turn the cake around. If you wish, you can make the cake even more layered. Make an indentation in the top half of the cake with a dab of icing and transfer it to the cake board. This will aid in the ″gluing″ of the piece in place. Using the icing bag with no tip, pipe a dam of buttercream around the cake. Place desired filling in the center of the pie shell. Additionally, it will help to prevent the filling from leaking and the cake from bulging. Place the bottom half on top of the filling and press down gently to seal the edges. To remove a large cake from a cake board, place the cake board underneath the cake and slide the cake off of it. EXAMPLE OF APPLICATION OF Icing Dress the cake with a generous amount of icing. This isn’t something you should hold back on
we will move the icing around and remove the vast majority of the substance. Make an even layer of frosting on the cake’s surface. You should refrain from lifting the spatula excessively in order to avoid crumbs being left behind. It is okay if there are crumbs
simply wipe them off onto another bowl and use them for the filling instead. Depending on your preference, you can spread some of the icing to the sides of the cake and remove some of the excess icing. Take a small amount of icing and spread it evenly around the cake, holding the spatula against the side at a 90-degree angle. While doing this, use your other hand to rotate the lazy susan. It’s important to make sure that the cake’s edges are a little bit higher on top of the cake. As soon as the cake has been completely covered with spackle, take the spackle tool and hold it against the sides at a 90-degree angle once more. Make several complete turns of the cake, but keep the spackle tool in the same spot. The process of smoothing out the kinks may take several round trips. Overhanging edges should be pushed toward the center of the cake with the metal spatula. Excess buttercream should be wiped back into the bowl as you go around the cake. Ensure that your edges are neat and tidy. Use a clean spatula and run it across the surface of the cake to smooth it out. Using a spatula that has been dipped in hot water will also aid in smoothing out the cake’s top. The heat assists in slightly melting the buttercream. And there you have it: a lovely, smooth cake that is ready to be decorated! Additionally, you might be interested in: Decorating a Cake Top Welcome to our website, where you will find information on cake decorating techniques and hints. Putting the Finishing Touches on a Dessert Copies of make-fabulous-cakes.com’s images, tutorials, and other content are protected by copyright laws. Without written permission, you may not distribute or copy the content. Watermarks on images and videos should not be edited, cropped, or removed in any way. To make use of any of the text, templates, or images contained on this site, a link back to this site must be included, as well as proper credit given toquestions contact us HERE Please keep in mind that some of the links in this post may be affiliate links, which means that if you decide to make a purchase through one of these links, I will receive a small commission. Because this is completely free of charge, I would like to express my gratitude for your assistance.

Supplies You’ll Need:

A layer cake that has been cooked (You can find a super delicious vanilla cake here and a really good chocolate cake here.)
Frosting (I made my favorite vanilla bean buttercream for this). You may find the recipe on this page.)
A big knife (if you don’t have an icing spatula, you may use the straight, back side of a large knife to smooth the icing)
gallon-size freezer bags (you can use quart-size, but you’ll have to replace it with icing more frequently). In addition, you must use ‘freezer bags’ rather than standard bags for storing food in the freezer. You’ll wind up with an icing blowout if you use those since they’re not robust enough. Please take my word for it
Sprinkles (Don’t be concerned if you don’t have any on hand. A second alternative is to use cookie crumbs)
Food coloring (if you don’t have any of them, that’s OK as well. All of these cakes will still look fantastic)
a teaspoon
a cookie cutter
a vacuum cleaner (since the sprinkles are going crazy)
and a cake stand.

The vanilla bakery-style cake:

This one, I believe, is the simplest and most expedient of the five.
Alternatively, you may tint your buttercream with food coloring, or you can leave it white, like I did.
Making the icing for your cake is the first step.

If you don’t have an icing spatula, you may smooth your buttercream using the back of a big knife’s straight edge and then wipe the bottom of the cake plate with a paper towel to clean it up.
Next, place your icing in a freezer bag and freeze it until firm.
Push the frosting to one corner of the bag and screw the bag closed.
Take a corner of your freezer bag and cut it off.

Squeeze out a small amount of icing and check to see that you have cut enough of the freezer bag off.
Make little dots all over the bottom border of the cake using your squeezer.
Top border has swirls created by squeezing away the excess.
Finish it off with a few sprinkles, and you’re done!

The pleated cake:

You’ll want to start with your iced cake for this particular dessert.
Score vertical lines all around the perimeter of the cake using a very clean ruler or long knife to use as a piping guide.
Fill your zipper freezer bag halfway and cut off the corner, much as we did for the bakery-style cake above the page.

Make sure that the top seam of your ziplock is up and the bottom seam is down before you begin piping your zigzags.
You don’t want them to be too flat (horizontal to the cake).
Simply pipe zigzags all the way up between each line that you scored to complete the design.
You’re just shifting the position of your piping bag from left to right.

Continue to work your way up the cake until you reach the very top.
After that, pipe little dots over the top edge of your cake to create a border effect.
After that, you may decorate the top with sprinkles or candles.
My version is straightforward.

The Ruffle Cake:

Begin with the icing on your cake.
It is not required to be visually appealing.
Ruffles are going to be used to conceal the flaw.

After that, fill a ziplock freezer bag halfway with icing and cut a corner off of it.
Before you begin piping, double-check that the freezer bag seams are at the top and bottom of the bag.
Individual ruffles will be created by you.
Each and every ruffle is shaped like a closed ‘U’ form on the inside.

Pipe the first one, then go to the right and pipe the next.
Begin from the bottom and work your way up and around the base.
Then you’ll go on to the row above that and continue.
Fill in the space between your ‘U’ and the ruffle below it with a little overlap so that the bottom of the ruffle is covering the pointy portion of the ruffle below it.
At this point, it’s not going to seem really attractive, but keep going anyhow.
Once you’ve gone all the way around the cake and it’s completely covered in ruffles, add some dots to the top of the cake.

I also sprinkled some white and transparent sprinkles on top of the cake to finish it off.

The Textured Watercolor Cake:

This one is my favorite since it’s difficult to make a mistake with it.
Because of the texture we produce on the cake, you won’t have to worry about making your buttercream smooth, and there will be no piping required with this cake.
To begin, combine around four different colors of icing.

One of the colors will serve as your foundation coat, so be sure to prepare enough of that color to cover the whole cake.
Keep in mind that this will be the dominating hue you will notice throughout the game.
Now take that base color and use it to frost your cake with it.
At this stage, don’t even bother trying to make the frosting seem attractive.

As much as possible should be applied because some will be removed during the smoothing and texturing processes and you don’t want your cake to show through.
Don’t allow your base layer to become too crusty, and don’t put it in the refrigerator just yet.
This layer must maintain its smoothness and workability for the next stage.
Now take the other colors you’ve made and just smear them on the cake in random patterns, if you want.
Don’t forget about the hat.
It’s not going to be pretty at this point.

Don’t get too worked up over it.
Using an icing spatula or a broad knife, smooth the sides and top of the cupcake.
You don’t have to be concerned about having it perfectly smooth.
In the following phase, we’ll add some texture to it.
Take a teaspoon, preferably one with a more pointed tip, and place it in the cup.

Drag the spoon around the cake with the tip of the spoon (with the back of the spoon pointing away from the cake).To begin, start at the bottom and work your way up and around.When you reach the point where you started, tilt it up and continue working your way around.Otherwise, the buttercream would pile up on the spoon and create huge clumps, necessitating the need to wipe the spoon off repeatedly.Using the end of the spoon, create a swirl pattern on the top of the cake.

When you’ve finished texturing the cake, go back over some of the areas where the icing clumped together and texture those areas until you’re satisfied with the results of your work.It’ll all come down to this:

The Sprinkle Cake:

On this cake, I chose chocolate buttercream, but you may use any color you choose.
You’ll need a cookie cutter of your choice…any shape will do.
Someone’s initials, in my opinion, would be quite lovely.

First and foremost, frost your cake.
This is when things become extremely nasty.
Put your sprinkles in a large mixing dish.
Take a few handfuls of sprinkles and gently press them into the cake’s foundation.

Simply use a random pattern to create your design.
Sprinkles will end up all over the place.
The cake remained poised on one hand as I grabbed sprinkles with the other while I stood over the sink for this photo shoot.
With a pastry brush or paper towel, wipe the cake board well once you’ve finished decorating with the sprinkles.
To begin, take a cookie cutter and set it on top of your cake where you would like your design to be seen.
With the back of my spoon, I gently patted the sprinkles into the interior of my cutter, ensuring that they were evenly distributed throughout.

Remove the cookie cutter from the cake by raising it straight up and away from the cake.
Even if there are a few stray sprinkles, you can easily brush them away with a pastry brush or dab a little buttercream on the end of a spoon and slightly contact the sprinkles…they’ll adhere themselves to the spoon!
Now you may put some buttercream in a freezer bag, snip a corner off the bag, and pipe generous dollops of buttercream across the top of the cake.
Hold the piping bag directly over the top of the cake, so that it does not contact the cake.
Squeeze the bag and let the dollop to accumulate before stopping squeezing and lifting the bag up.

You may either pipe a pearl border around the edge or leave it simple.The buttercream dollops are my favorite since, after all, there’s nothing wrong with a little more frosting on your cake, right?That’s all there is to it!There are five different ways to adorn cakes without using any cake decorating tools at all.There are a plethora of possibilities available here.

Using strategies from each of them, you may make your own copies of the works.Have a good time!Remember to save it to your Pinterest board for later!

Smooth Buttercream – The Secret to Making Silky Smooth Frosting

In practically every cake video I post, I receive the following question: ″How do you get your icing to be so smooth?″ It’s almost as though folks believe that silky buttercream is some sort of hidden secret.
People sometimes mistakenly believe that I’m using a particular or unusual sort of frosting, or that there’s a hidden ingredient that I’m utilizing to get the silky smooth texture.
I’m sorry to dispel any of your illusions, but the type of frosting or the ingredients have absolutely nothing to do with it.

What matters is how you create your frosting, not what you use.
To be clear, having a go-to frosting recipe that tastes fantastic and that you feel comfortable working with is a wonderful thing.
For myself, I rely on my American buttercream recipe as a starting point around 90 percent of the time.
But the methods I’ll share with you below may be used with virtually every style of frosting, from American buttercream to Swiss meringue to Russian buttercream.

Why is Smooth Buttercream Important?

You’ve probably produced a lovely batch of frosting, only to discover that it was plagued with air bubbles when you went to put it on your cake.
Instead of a smooth frosting finish, you wind up with a billion small air pockets all around the sides of your cake because you spent too much time attempting to smooth the frosting on your cake.
It may be really annoying, and it can make it nearly hard to create perfectly smooth sides on your cake while doing so.

Moreover, it has absolutely nothing to do with your cake design skills!
It’s actually simply that your frosting is tough to deal with right now.
My frosting was lot simpler to wo