How To 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.

Let your cake cool. The biggest mistake you can make when frosting your cake is using a hot cake and cold frosting.

How to frost a cake with frosting on it?

Start by using a serrated knife to level off the top of the cake layers for a flat surface. Then, place a small amount of frosting on your cake stand or turntable. This helps the cake stay in place while frosting. After that, place the first layer on the stand with 4 pieces of parchment paper underneath.

How to frost a cake on keto diet?

There are many options such as fresh flowers, berries, herbs, sprinkles, or small keto treats such as chocolate, cookies, and candies. Refrigerate the cakes. Cover the layers tightly with plastic wrap and place them in the fridge for at least an hour before frosting. This will ensure they are completely cool so the frosting sticks.

How do you level a cake without breaking it?

To level the cake, allow the layers to cool completely. A warm cake will crumble easily—plus, frosting warm cakes is bad news (you’ll end up with runny frosting). If you want, you can even refrigerate the cake before frosting and leveling.

How do you use an offset spatula to frost a cake?

Start by using an offset spatula to frost the top of the cake, starting from the center. For exceptionally smooth frosting, dip the spatula into hot water, then dry it. The warm spatula will really help smooth the frosting out by melting any butter or shortening in your recipe.

What is the easiest way to frost a cake?

Start by using an offset spatula to frost the top of the cake, starting from the center. For exceptionally smooth frosting, dip the spatula into hot water, then dry it. The warm spatula will really help smooth the frosting out by melting any butter or shortening in your recipe.

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.

Should I refrigerate cake before frosting?

Before You Start

Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.

Is it better to frost a cake cold or room temp?

Don’t Frost a Warm Cake

But patience is key to avoiding a layer of runny, unflattering frosting. 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.

What is the first step in cake decorating?

10-Step Decorating Tutorial Time!

1. Step 1 – Prep the Turntable.
2. Step 2 – Apply The First Cake Layer.
3. Step 3 – Apply The Filling.
4. Step 4 – Apply The Second Cake Layer.
5. Step 5 – Apply The Crumb Coating.
6. Step 6 – Apply The Top Layer of Icing.
7. Step 7 – Fix the Edges and Smooth the Sides.
8. Step 8 – Pipe the Borders.

How long should a cake cool before frosting?

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

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 keep a cake moist after baking?

Icing your cake is an easy and delicious way to seal in your cake’s moisture. Just remember if you want your icing to stay creamy and not turn brittle, you’ll need to keep it sealed too. Using an air-tight container is the best and easiest way to keep your cake from getting exposed to air.

Should I freeze my cake layers before frosting?

One of the tricks of having your cake appear as if a professional chef baked it is to freeze it before adding the icing. Along with keeping the moisture intact for fresh-baked cakes, freezing helps to rid the cake of crumbs and smooth the surface, allowing the frosting to be applied in a even and appealing manner.

Should I cover a cake while cooling?

You must do this as soon as they are out of the oven, otherwise your cakes will definitely get soggy. Immediately following, cover the cakes tightly with plastic wrap and put aside to cool. If you have a bad recipe or have over-baked your cakes, this will not rescue them from being doomed to dry-ness.

How to frost a cake like a professional?

Your favorite layer cake recipe

The frosting of your choice

Long,serrated knife

Offset spatula

Waxed paper

Serving plate or cake stand

How much frosting is needed to frost a cake?

How much frosting do I need for a cake? It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups.

How far in advance can you Frost a cake?

Thin Consistency Buttercream (this Vanilla Buttercream recipe is perfect)

Baked Cake Layers

Offset Spatula

Bench Scraper

Turntable

How To Frost A Naked Cake For Beginners

• This basic guide on how to frost a naked cake or semi-naked cake for beginners is really straightforward to follow, and even the most inexperienced cake decorator will be able to complete it! This stunning rustic and stylish design has either no icing on the edges or little frosting with the cake layers and contents showing through. It is available in two sizes. Watch the YouTube video
• Learn how to build a piping bag out of a plastic bag with these simple steps
• Jump to:
• For a naked cake
• for a semi-naked cake
• for a semi-naked cake
• recipe

A naked cake is one that does not have any icing on the sides, according to technical definition.In most cases, though, when people talk about a naked cake, they’re really talking about a semi-naked cake with only a small bit of icing on the edges, with the layers and contents poking through.There are other names for this, including ″half-dressed″ and ″crumb-coated.″ Simply lovely, rustic, and stylish at the same time, naked cakes are a great option for any occasion.The options for decorating them are endless, so I’ll simply teach you the fundamentals and then you may add your own own touch of originality after that.You’ll need a layer cake recipe as well as a buttercream recipe to get started.

• Classic Keto Vanilla Cake or Ultimate Keto Chocolate Cake are my two top picks for a keto-friendly cake.
• I also recommend this Vanilla Keto Buttercream, this Keto Cream Cheese Frosting, and this Chocolate Buttercream for the frosting.
• To create this lesson, I utilized my keto vanilla cake recipe as well as my keto vanilla buttercream recipe.

Watch the YouTube video!

• Also, don’t forget to watch the video instruction to show just how simple icing a cake can be! You can see the entire video on YouTube by clicking here: Tutorial on How to Frost a Cake Several considerations should be kept in mind before getting started: Make use of the appropriate tools. To apply the frosting, you will need either a straight spatula or an offset spatula, as well as a bench scraper to level off the sides of the cake. Many people prefer to use a turntable, but this is entirely optional, and I will not be using one for this demonstration. Cake circles can be used after the cake is iced to help move it from the turntable to its final destination: the cake stand.
• Prepare the pans in the proper manner. If your cakes become stuck to the pan, the whole thing will be a complete failure. It is necessary to oil and line the pans with parchment paper before baking. To line the pans with parchment paper, follow these steps: 1) Place the pans on a big sheet of parchment paper and cover with plastic wrap. 2) With a pencil, trace the bottoms of the pans to make sure they are straight. 3) Trace the lines on the parchment paper and cut along those lines. 2) Spray the pan with cooking spray, then set the parchment paper on top of the pan and spray the parchment paper with cooking spray. This will make removal simple, as the cakes will simply slide out of the way.
• Make a decision on the décor in advance. Decide how much frosting you want to put on the sides of the cake before you begin. Do you want them to be completely barren or do you want a little bit of the cake to show through? What will you use to adorn your home? It’s possible to include everything from fresh flowers to berries to herbs to sprinkles, or even little keto-friendly snacks like chocolate, cookies, and sweets
• Refrigerate the cakes before serving.
• Wrap the layers securely in plastic wrap and store them in the refrigerator for at least an hour before frosting them with the vanilla frosting. This will guarantee that they are totally cold and that the frosting adheres to them.
• Cake layers should be leveled. Prior to icing, use a serrated knife to level the tops of the cupcakes to ensure that they are perfectly flat. The cake will be more stable if the layers are flat.
• After icing, allow to cool.
• Refrigerate for at least a few hours before cutting to allow the flavors to blend. This will guarantee that the frosting sticks to the cake and that the slice is more aesthetically pleasing. If you want to serve the cake at room temperature for the party or gathering, you can do so after it has set.

How to make a piping bag from a plastic bag

• A Ziplock or plastic bag may be used to create an inexpensive pastry or piping bag if you don’t already have one. Here are the simple steps to follow: To use the piping tip, cut a very small piece off the bottom corner of a large plastic baggie and insert it into the cut corner
• Placing the baggie into a cup with the piping tip facing down is recommended.
• The extra baggie should be folded over the outer edge of the cup.
• Lastly, add icing.
• Remove the baggie from the cup and push the frosting towards the tip of the cup, pressing any air out of the icing.
• Pipe the frosting into the baggie while keeping it upright and straight up and down. Easy-peasy

Easy instructions

To begin, use a serrated knife to level off the top of the cake layers to create a flat surface on which to bake.A tiny quantity of frosting should be placed on your cake stand or turntable at this point.This aids in keeping the cake in place when icing it.After that, place the first layer on the stand and cover it with four sheets of parchment paper to protect it from damage.My reason for using parchment paper is that I’m quite dirty and it makes cleaning a breeze.

• In the case of a turntable, you can omit the parchment paper altogether.
• Just make sure to arrange a cake circle below so that you can easily move it to a cake plate or stand once it has been iced.
• I like to pipe icing around the border of the layer to give it a finished look.
• Despite the fact that it is not essential, it allows me to ensure that the frosting is even all the way around with a smooth edge.

Then, using a straight spatula or an offset spatula, evenly spread the frosting on top of the cake.The following layer should be placed upside down to create a more level cake.Remove any air bubbles from the frosting by pressing it down into the icing and ensuring that it is layered uniformly.

Repetition of these techniques is required for each layer, including the top layer.

For a naked cake

Stop here if you’re looking for a nude cake.A truly naked cake is one that has no icing on the sides and is fully bare on the top and bottom.It’s both basic and stunningly gorgeous.Decorate the top of the cake as desired, then take it from the parchment paper or place it on a cake stand.Then, place the cake in the refrigerator for at least an hour or two to allow the frosting to set up properly.

• After it has been set, lay it out at room temperature for the party or gathering and then serve it to guests.

For a semi-naked cake

A semi-naked cake is one in which just a little amount of frosting is applied to the sides, allowing the cake and contents to show through.For this, start at the bottom of the cake and work your way up the edges with your spatula, adding icing as you go.Nothing has to be flawless, and you may include as much or as little information as you like.Now comes the exciting part!Smooth out the sides of the cake with a bench scraper, allowing the cake to peek through the cracks.

• Make sure you don’t press too hard, otherwise it could puncture.
• This is something I perform in portions, scraping with my right hand and turning the cake stand with my left hand, as seen in the photo.
• While a turntable is advantageous, if you do not possess one (like I do), you can still make it work.
• Remove any extra frosting from the bench scraper by wiping it into a dish as you go along.

If there are any holes in the frosting, simply fill them in with extra frosting with the spatula and smooth them out with the bench scraper until you get the desired look.The more perpendicularly you hold the bench scraper, the more icing you will scrape off of the bench top.The closer you keep the spatula to the cake, the less icing you will scrape off and the greater the smoothing effect you will get.

After you’ve finished with the sides, you’ll need to smooth down the top edge.Smooth the extra frosting inward toward the center of the cake while holding your bench scraper or spatula parallel to the cake.Make an effort to create a straight and crisp edge.Afterwards, smooth down the top so that there isn’t a dome formed as a result of pressing the extra icing inside.Then carefully peel away the parchment paper or transfer it to a cake dish with care.If necessary, make minor adjustments to the bottom of the cake.

1. Garnish with fresh fruit, flowers, herbs, sprinkles, keto chocolate, candies, and cookies, or anything else takes your fancy.
2. I love to pipe a decorative edge around the top of the cake and fill the middle with berries and fresh flowers (which have been carefully cleaned and dried!
3. ), then sprinkle the entire thing with powdered sugar to finish it off!
4. Remove from the oven and leave aside for an hour or two so that the frosting can firm up.
5. After it has been set, you may put the cake out at room temperature for the party or event you are hosting.

These cakes are equally stunning when topped with a ganache drizzle!Simply pour the ganache into the center of the cake and spread it out with a spatula to cover the whole surface of the cake.As you spread the chocolate over the top of the ganache, you will see gorgeous drips of ganache.Recipe for Keto Ganache, which may also be prepared vegan and dairy-free, is provided below.

Using a little additional cream, I recommend gently thinning it down so that it isn’t too thick and forms gorgeous drips!If you’ve tried this approach for How To Frost A Naked Cake, please share your experience with me in the comments section below!Do you want to know more?Follow me on Pinterest, Instagram, Facebook, YouTube, or via email to discover even more delectable recipes!

Recipe

Decoration Ideas:

• Fresh berries
• fresh flowers
• sprinkles
• little Keto chocolates, cookies, or candies
• and

• Allow the cake layers to come to room temperature before assembling them. Wrap the mixture securely in plastic wrap and leave it in the refrigerator for at least an hour. It is important to note that I recommend creating a 3-layer cake rather than a 2-layer cake simply because I believe it better displays the gorgeous layers
• Level the tops of the cakes with a serrated knife to ensure that they are of the same height. Then, in the center of the cake plate, turntable, or cake stand, spread a little quantity of frosting and set the cake on top of the icing. While the icing is entirely optional, it does aid in keeping the cake from wandering about while it is being decorated. If you’re using a turntable, set the cake layer on a cake circle to make it easier to transfer it to the cake plate after turning it. To make cleaning easier when decorating directly on a cake plate or stand, put four sheets of parchment paper underneath the borders of the cake before beginning to decorate.
• To decorate the top of the cake, pipe frosting all the way around the top border (optional). Then, using a straight spatula or an off-set spatula, spread frosting (about 1 12 cups) over the top of the cake. Spread the frosting evenly over the top of the cake, filling in the circle you just piped with it.
• Add more cake layers upside down to make a more level cake, frosting between each layer as we did in the previous stage, including the top layer, to get the desired levelness. Gentle but forceful pressing of each cake layer into the icing will ensure that each layer is evenly distributed and level. To achieve straight sides, the top and bottom layers must be perfectly parallel to one another.
• For a naked cake, use the following ingredients: Decorate the top of the cake as desired and either remove it from the parchment paper or transfer it to a cake stand. To ensure that the frosting sets properly, place the cake in the refrigerator for at least an hour or two. After it has set, you may bring the cake to the party or gathering and serve it at room temperature.
• For a semi-naked cake, use the following ingredients: Starting at the bottom of the cake and working your way up to the top, apply icing to the edges of the cake with your spatula. Nothing has to be flawless, and you may include as much or as little information as you like. Work the sides of the cake with a bench scraper until they are smooth and just a few crumbs are visible. Keep the pressure down or you may puncture the cake. It is simple to add additional buttercream to regions that require it by spreading it with the spatula and smoothing it out with a bench scraper until the desired look is achieved. In general, the more perpendicularly you hold the bench scraper, the more icing will be scraped off the surface. It is important to remember that the closer you keep the bench scraper to the cake, the less icing you will scrape off and the greater the smoothing effect you will get. The top edges should be smoothed out by holding your spatula or bench scraper parallel to the top edge of the cake and gently smoothing the extra icing inwards toward the center. Make an effort to create a straight and crisp edge. Afterwards, smooth out the top of the cake to ensure that there is no dome formed as a result of pushing the excess frosting inward. Decorate the top of the cake as desired and either remove it from the parchment paper or place it on a cake stand. To ensure that the frosting sets properly, place the cake in the refrigerator for at least an hour or two. After it has set, you may bring the cake to the party or gathering and serve it at room temperature.

• You can discover how simple it may be to frost a cake by watching the whole clip on YouTube. You can see the entire video here: Cake Frosting Tutorials and Ideas for Decorating Fresh berries
• flowers (that have been well cleaned and dried! )
• and more.
• Herbs
• sprinkles
• keto chocolate, candies, biscuits, and other sweets
• and more.
• In order to get long, beautiful drips, I recommend thinning down the chocolate ganache (the linked recipe is very thick
• I recommend thinning it out with more non-dairy milk or cream to achieve long, lovely drips!).

• To decorate the top of the cake, I pipe a creative border around it and fill the center with berries and fresh flowers, before sprinkling the entire thing with powdered sugar. Instructions on how to make a piping bag out of a plastic bag A Ziplock or plastic bag may be used to create an inexpensive pastry or piping bag if you don’t already have one. Here are the simple steps to follow: To use the piping tip, cut a very little portion off the bottom corner of a big plastic baggie and insert it into the cut corner
• Placing the baggie into a cup with the piping tip facing down is recommended.
• The extra baggie should be folded over the outer edge of the cup.
• Lastly, add icing.
• Remove the baggie from the cup and push the frosting towards the tip of the cup, pressing any air out of the icing.
• Pipe the frosting into the baggie while keeping it upright and straight up and down. Easy-peasy

Want more information on the ketogenic diet? Look no further. Take a look at my Keto Resources.

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, gather 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

Despite the fact that Nana is no longer with us, her delicacies continue to bring me great delight every time I prepare them. Double the frosting and spread it over top for a richer, more decadent treat. — Chekota Hunter of Cassville, Missouri, is a musician.

Old-Fashioned Carrot Cake with Cream Cheese Frosting

Nana’s goodies bring me so much delight every time I prepare them, even though she is no longer with us. Double the frosting and spread it over top for a richer, more decadent treat! — Missouri’s Chekota Hunter lives in Cassville.

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

Celebrate a birthday with this rich, delicious cake. Yummy! The fundamental buttery frosting has a distinct handmade flavor that cannot be replicated. You can create a variety of colors and tastes by making a few easy adjustments. — Test Kitchen for Taste of Home

Marvelous Cannoli Cake

In this decadent cake, which starts with a box mix, a delectable cannoli filling is sandwiched between the delicate vanilla layers and topped with chocolate shavings. It tastes best when it’s served very cold. Ridgefield, Connecticut resident, Antoinette Owens

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tangy flavors of lemon juice and lemonade, and the pretty cream cheese frosting with sprinkles, this cake is a must-have for any lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Marvelous Marble Cake

The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:

Tropical Carrot Cake

I look forward to August because our family reunion will be filled with laughter and delicious food, such as this classic cake with a tropical twist thanks to the addition of pineapple. This recipe was given to me by my great-aunt, and I prepare it every year for the family reunion. —Victoria Casey (Edgewater, Oregon)

Vanilla Bean Cake with White Chocolate Ganache

This cake is a standout dish with a taste that will linger in your memory for days. Feel free to use your preferred jam in place of the raspberry preserves and to personalize this classic delicacy. Lisa Bogar of Coventry, Vermont, sent in this message.

Rich Buttercream Frosting

A few basic ingredients are combined to create a creamy frosting that may be used to decorate cakes, cupcakes, and cookies. If you enjoy baking sweets, have this frosting recipe on hand for when you need it. — Test Kitchen for Taste of Home

Potluck German Apple Cake

When my brothers and I were children, my mother used to make this German apple cake for us. It’s a fantastic choice for a Christmas potluck or, in fact, for any time of year in general. • Edie DeSpain from Logan, Utah

Ganache-Topped Chocolate Cake

Simply stating that this cake is beautiful would be an understatement. The chocolate ganache is deserving of special occasions, but if you master the technique, it is so quick and simple to whisk together that you can enjoy it any day of the week. —Taste of Home Cooking Demonstration Kitchen

Cupcake Frosting

A simple vanilla frosting is a great 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 husband is a huge fan of coconut, but he doesn’t care 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.

10 Cake Frosting Tips For Beginners To Nail Their First Cake

You’ve made the decision to bake a tiered cake, and you’re a little concerned that it won’t come out quite right the first time.Layered cakes are not for the faint of heart, and we completely understand.Several things can go wrong when attempting to construct your ideal, picture-perfect cake, ranging from runny buttercream to uneven frosting.Listed below are ten surefire tips that will assist you in perfecting your next layered cake project.It doesn’t matter if you make it from scratch or use this stunning Red Velvet Cake recipe; everyone will be envious of your impressive piece of art!

10 Beginner Cake Frosting Tips 

1. Don’t overbeat the frosting.

When you beat your frosting for an excessive amount of time, it integrates too much air and becomes gritty. You may begin adding the additional ingredients once the mixture has a pale and fluffy look, indicating that the butter and sugar have been well combined. Once everything has been well combined, cease pounding.

2. Adjust the frosting’s consistency.

Despite the fact that we’ve followed the recipe to the letter, the frosting occasionally doesn’t turn out properly—either it’s too stiff or too runny.Fortunately, there is a straightforward solution to this dilemma.If the frosting is overly runny, a small amount of confectioners’ sugar can be added.Is it too stiff?Simply add a little milk or cream to finish it off.

• To get the desired consistency, add as much as necessary until it is reached, but only in little amounts at a time.

3. Keep your frosting and frosted cakes cool.

Most forms of frosting should be kept refrigerated both before and after they are applied to a cake. Frostings that are stored at room temperature will be too fluid and won’t keep their form properly, despite the fact that the original American Buttercream is relatively stable.

Read More: 8 Types of Buttercreams and How to Use Them

Frostings are extremely fragile, and leaving a frosted cake at room temperature would almost certainly destroy all of your efforts. Refrigeration is recommended until the cake is ready to be served with the frosting on top.

4. Refrigerate (or freeze) the cakes.

Making an attempt to frost a warm cake may cause the frosting to melt, making it runny and difficult to deal with. Cakes that are served at room temperature are fine, but cakes that are served cold are firmer and hold their shape better. If the cake breaks or if an excessive amount of crumbs is released while you’re working on it, you won’t have to be concerned about that.

5. Trim and level the cake.

Making your cake’s sides smooth and clean will give it an overall smooth and professional appearance.In addition, the surface of your cakes must be entirely flat to be considered edible.The alternative is for them to wobble or possibly topple after they have been piled!Use a large serrated knife to cut off any ″dome″ that may have formed on the top of the cakes, resulting in completely flat cakes.A cake leveler can also be used if you don’t have a leveling tool on hand.

6. Use a turntable and line it with parchment.

It is considerably easier to frost your cake when it is placed on a turntable and rotated around while icing.It is possible to create smooth surfaces all around the cake with this action, as well as swirls in your icing using it.Nowadays, the majority of turntables are built to be aesthetically beautiful.You may frost and serve your cake on the same turntable, eliminating the need to transfer your delicately frosted cake from one plate to another after it has been decorated.Frosting your cake, on the other hand, may be a messy endeavor.

• Here’s a brief piece of advice: Before you begin to frost your turntable, make a line across any leftover space.
• When you’re finished, just peel back the paper to reveal a sparkling-clean stand that can be presented right away with minimal preparation!
• Check out the Bakestarters’ selection of dessert and cake turntables, which are built for both purpose and aesthetics.
• Available in three different finishes: matte marble, natural marble, and black quartz.

7. Keep your cake in place with some frosting.

Turntables may be slick and difficult to maneuver at times. Placing a dab of frosting between the turntable and the first layer will help to keep the cake from sliding around while you are icing it. It will work as a glue, ensuring that your cake remains stable.

8. Smooth the sides.

An offset spatula is required for the greatest results if you want flawlessly smooth edges on your baked goods.It’s lot simpler to control than a standard spatula, which is great for beginners.However, be careful not to accidently scrape the cake with it, since this may result in the frosting becoming contaminated with cake crumbs.A huge bench scraper is also quite useful.If possible, choose a cake that is at least the same height as your cake so that you don’t wind up with unsightly slits.

9. Give your cakes a crumb coat.

A crumb coat is a thin coating of paint that acts as a trap for crumbs.To prepare a fully-frosted cake for the outermost frosting layer, spread a very thin layer of frosting around the outside of the cake and place it in the refrigerator for about 30 minutes.By following this procedure, you can assure that your cake will be smooth and free of microscopic crumbs.While baking semi-naked cakes such as our Ondeh Ondeh cake and Red Velvet cake, which require only a crumb coat before decorating, you may decorate your cakes right away!

10. Experiment with different buttercream flavours.

While the traditional vanilla or chocolate flavors are delicious, don’t restrict yourself to these!Replace the vanilla essence with almond extract, and some of the butter with peanut butter to make a healthier version of this recipe.Using gula melaka and salt in our Ondeh Ondeh Gula Melaka Coconut Cake, we create a salted gula Melaka buttercream for a delightfully unique flavor combination that is inspired by the local cuisine.It’s impossible to be too creative when it comes to experimenting with flavors!Take a look at our All-in-One Ondeh Ondeh Gula Melaka Coconut Cake Baking Kit, which includes the whole recipe, all of the ingredients pre-measured in the proportions you’ll need, as well as the piping bags and parchment paper needed to construct your first cake.

Tips For Icing and Frosting Cakes

It’s possible that frosting and decorating your first cake may be difficult, but practice will make perfect!We hope that these suggestions will assist you in creating the cake of your dreams.We have just developed Christmas cake baking kits that are perfect for anyone who want to try their hand at decorating and frosting a cake from scratch.Each kit includes a recipe created by our pastry chefs, as well as all of the ingredients you’ll need in the exact proportions, as well as any other goods you’ll need to frost and bake your cakes, such as piping tips, piping bags, paper rounds, and other baking supplies, among other things.The two cake baking kits that are currently available are as follows: Cake with Gula Melaka Coconut Drip, Filling, and Crumble (Ondeh Ondeh Semi-Naked Cake with Gula Melaka Coconut Drip, Filling, and Crumble) 2.

• Rosette Cake with Red Velvet and Cream Cheese Frosting

How To Frost A Cake – Beginner’s Guide

This tutorial is for you if you are intimidated by the process of icing a cake or if you simply want to improve your cake-making abilities in general.Today, I’m going to walk you through my step-by-step approach of how to frost a cake utilizing only the most fundamental processes.The same basic procedure that I’ve been using for years has resulted in lovely cakes with crisp lines and smooth edges.What I like best about this approach is that it doesn’t necessitate the use of a lot of specific equipment and can be used to any basic layer cake recipe without modification.You’ll be a pro in no time if you put in the time and effort.

Step One: Prepare the cake layers

Let’s speak about the cake first, before we go into the icing procedure.The frosting technique is one thing, but if your cakes aren’t correctly prepped or cooked, the cake will end up weird and uneven in appearance.It is critical to begin with perfectly level cakes when making any type of layer cake.The following steps will help you produce a clean appearance with smooth edges.Depending on the recipe, there are a few various ways you may take to get there.In this case, I used my Funfetti Cake recipe as an example.

Fortunately, because it is a rich cake with a tight and moist crumb, this cake bakes up evenly and consistently.However, in the vast majority of situations, cakes will bake with a rounded dome top, which will result in a lopsided layer cake.Because of this, you must level off the top of the cake before frosting it with a tool known as a cake leveler before applying the frosting.To refresh your memory, cake leveling is the act of removing a thin and even layer of cake from the top of a cake in order to display a smooth surface.As previously said, the majority of light and fluffy cakes bake with a domed top, which is not suitable for layer cakes.When this occurs, the next step is to level the cake with a cake leveler.

To cut the cake, you just set the level to the appropriate height (just enough to remove the dome top) and saw it all the way around.Keep in mind that you should only level off the cakes after they have totally cold – at least 2 hours in the fridge or overnight.However, to get a jump on cake leveling and avoid domes from developing in the first place, bake your cakes with even-bake cake strips instead of traditional cake strips.Each cake pan is lined with strips that have been wet and put around it before baking.

What this does is prevent the outside of the pans from heating up too soon, resulting in a much more balanced baking experience.Now, because every recipe is different, this will not always result in the cakes baking totally flat; nevertheless, it will reduce the severity of the dome, resulting in less cake being wasted in the process.As a last note, bake your cakes with cake strips to avoid extreme doming of your baked goods.

In contrast, if your cakes continue to puff up in the middle, use a cake leveler to level off the tops (only after the cakes have been allowed to cool completely) before to icing.That final sentence is quite crucial.The cake layers must be totally cooled before any consideration can be given to creating the buttercream filling.When you take the cakes out of the oven, lay them on a cooling rack while they are still in their pans to cool.Allow them to cool for approximately 30 minutes before running a knife around the edge of the pan to assist in releasing the cakes.Remove the cakes from the oven and place them on a cooling rack.

This is the point at which you can choose between two options:

1. To ensure that the cake is totally cold before icing it the next day, put the cakes (still on the cooling rack) to the refrigerator and refrigerate for approximately 1-2 hours, or until absolutely cool. They should be firm yet not difficult to handle.
2. You should allow the cakes to cool at room temperature for another 30 minutes before wrapping them firmly in plastic wrap the next day if you intend on icing the cake the next day. Place the cakes in the refrigerator overnight to allow them to firm up.

If you don’t wrap the cakes before placing them in the refrigerator overnight, they will dry out. Regardless of the method used, cooling the cakes before to icing makes them MUCH simpler to work with. They will not crack or crumble as you work, and the overall structure of your cake will be stronger as a result.

Step Two: Stack the cake layers

It’s time to go to work now that the cakes have been allowed to cool and the buttercream has been prepared. The following is a list of the equipment you will require:

1. Cake Turntable to allow for seamless rotation of the cake while applying the buttercream
3. I’m sure you already have a rubber spatula on hand for this task. This will be used to scoop out the buttercream and pipe it onto the cake.
4. Use a small Offset Spatula to spread out the buttercream between the layers as well as against the sides of the cake. :
5. Smooth out the buttercream with a cake scraper to get an equal finish.

Prepare the base of the cake by deciding what kind of surface you want to use as a starting point.For example, when I am decorating a cake, I like to lay a sheet of parchment paper below the cake.The cake may then be effortlessly slid off the turntable and placed on a decorated cake stand for serving.If you’re looking for something more durable and beginner-friendly, I recommend utilizing a cake board instead.This is a round piece of thick cardboard that is the same size as the cake and is used to support the cake.Place the cake board in the center of your turntable and then apply a little amount of frosting in the center of the board.

Place the first cake layer on top of the first and continue from there.Cake boards are convenient because they allow you to quickly and easily transfer the cake on any surface at any point in time.

Once you’ve decided on the surface, set your first layer of cake in the center of the turntable and dollop a generous quantity of buttercream on top.Repeat with the other layers.The quantity you need may vary depending on the size of your cake (I’m frosting an 8-inch cake here), so scoop just enough buttercream to cover the top of the cake in a thin and uniform layer.Spread the buttercream out over the edge of the cake with the offset spatula, leaving a small amount of buttercream hanging over the sides.If there are any gaps around the sides of the cake after all three layers have been placed, it will be easier to fill them in.Leaning back, align the edge of the second cake with the edge of the first cake, starting with the side of the cake that is closest to you, and press down on the edge of the cake to secure it.

You may now carefully and gently lay the rest of the cake into the buttercream once you’ve lined them up.Don’t put any strain on the situation just now.Check all of the sides to ensure that the cakes are of the same size.If the cake is a bit out of place, you may easily move it to the proper location by shifting the cake.Once you’ve got it exactly perfect, carefully push the cake into the buttercream to ensure that it stays in the correct position.Once all three layers have been piled, use your offset spatula to smooth out any buttercream that has squished out the edges of the cake pan.

This will be used to fill in the gaps between the layers of cake.

Step Three: Crumb coat

The crumb coat is a very thin layer of buttercream that is put to the whole surface of the cake to protect it from crumbs.This helps to seal in any crumbs (thus the term) so that the final coating of buttercream may be placed with a more finished appearance..It is true that a crumb coat is not required for all cakes, which may be contentious in the cake community.Instead, it will be determined by your evaluation of the cake.For example, the cake in these photographs has highly crumbly edges, which indicates that it was overcooked.My kitchen surface was covered with crumbs while I was taking the cakes out of their cake pans.

It is because of this that I have realized the need of applying a crumb coat.However, there are certain cakes that have little to no crumbs on them.When removing the cakes from their pans, make a visual inspection of their edges.If they remain intact and there are no crumbs, you can skip the crumb coating step.It’s always possible to apply the crumb coat in either direction if you’re not sure.It is merely skipped in order to save you some time.

Using a large dollop of buttercream, spread it to the very top of the cake to create the crumb coat effect.Spread a very thin layer of buttercream on the top of the cake, using an offset spatula to achieve a smooth finish.Allow the excess to dangle over the sides of the cake for presentation purposes.Once the cake’s top has been spread evenly, take the excess and spread it down the edges of the cake, swaying the spatula from side to side.

Concentrate on putting a thin coating all over the cake rather than worrying about getting it perfectly smooth.Even if the overhanging buttercream isn’t enough to reach all the way to the bottom of the cake, scoop a small amount of additional buttercream onto the tip of your spatula and use it to fill in any gaps you may have in the cake’s design.To level out the sides of the cake after you’ve applied the crumb coat, use a cake scraper to smooth them out.

Maintain a parallel relationship with the side of the cake.Using your other hand, begin to revolve the turntable while pressing the scraper into the cake’s side with the scraper.Rotate the cake about 1/4 of the way around, then stop and scrape away any buttercream that has become stuck to your scraper during the process.Then repeat the process until you’ve smoothed out all of the cake’s sides.Smooth out the top of the cake using your offset spatula or cake scraper (whatever seems more comfortable to you at the time).Holding your spatula or scraper parallel to the top of the cake and pulling the buttercream in towards the center of the cake will help to smooth out the buttercream that has now risen straight up around the top edge.

Refrigerate the cake for approximately 30 minutes to ensure that the crumbs are securely adhered to the surface.

Step Four: Apply the final layer of buttercream

Once the cake has been allowed to cool completely after being coated with the crumb coat, it is time to add the final layer of buttercream.This procedure is identical to the crumb coat, except that a thicker coating of buttercream is used instead of crumb coat.To decorate the top of the cake, scoop a big amount of buttercream onto the surface and spread it out towards the edges, all while preserving an even and level surface.Extend the overhang all the way down the edges of the cake to the bottom.During this phase, don’t worry on perfection; instead, focus on application.When the cake has been completely coated, use the cake scraper to smooth down the sides of the cake.

Then repeat the procedure with less pressure than you did with the crumb coat since you don’t want the cake underlying to be exposed during this step.You may use your offset spatula to fill in any holes or gaps that may remain after you have smoothed out the sides of your cake.Afterwards, use a cake scraper to go over the cake one more to smooth off any rough places.Using your offset spatula or cake scraper, smooth off the top of the buttercream layer, and your final layer of buttercream is complete!

Step Five: Cake decorations

When it comes to cake decorating, you can’t go wrong with sprinkles and buttercream swirls since they are so versatile.If you want to add sprinkles on the sides of a cake, do it immediately after you’ve finished applying the final layer of buttercream.If you wait too long, the buttercream will harden and produce a dry skin on the surface, making the sprinkles impossible to adhere to.A big rimmed baking sheet should be placed under your turntable to prevent the sprinkles from splattering everywhere.Once you’ve gotten down to eye level with the cake, grab a little pinch of sprinkles and rub them between your fingers.Toss the sprinkles against the edge of the cake in a very swift and fast motion…

Similar like a bird’s beak pecking at the cake, but without the bird.

Once all of the sprinkles have been added, use any leftover buttercream to pipe a border around the top of the cake.For this cake, I used a piping bag equipped with a big French star tip, which I purchased from Wilton.Pipe swirls or dollops of frosting and then top with even more sprinkles.To finish setting the cake, place it in the refrigerator for 30 minutes.Your masterpiece is now ready to be served!

How to store a layer cake

If you intend to serve your cake the same day it is made, you may store it in an uncovered container in the refrigerator as long as you haven’t cut into it yet.You may cover the cake in plastic wrap and put it in an airtight container like this one if you’ve already cut into it but need to save it for later.You should store the cake in an airtight container such as this one in the refrigerator if you intend to serve it the next day after you have done baking it.In either case, it will remain fresh in the refrigerator for a number of days after preparation.

Layer cake recipes to practice:

• YUMMY FUNFFI CAKE, Spice Cake with Brown Butter Cream Cheese Frosting, Fudgy Chocolate Cake, Sweet Almond Cake, BEST EVER Carrot Cake, Gluten-Free Coconut Chocolate Cake, Blackberry Chocolate Cake, and many more!

Equipment Used:

• Cake Leveler, Cake Strips, Cake Turntable, Rubber Spatula, Small Offset Spatula, Cake Scraper, Piping Bags, Large French Star Tip, Cake Container, etc.

How to Frost a Cake

Baking plain, frosted cakes is one of the most straightforward sweets to attempt, and they are an excellent first endeavor for beginning bakers.An lovely cake with a simple icing does not require a field of piped roses or a bucket of technicolor sprinkles to be admired; it is plenty on its own (though decorations are a great way to hide flaws in your frosting).It may take some time and work to get a properly frosted cake, but it will be well worth it when you present the magnificent delicacy to your friends, family, or even just yourself.Use this helpful tutorial on how to frost a cake to take you through the whole process.It covers everything from the preparatory procedures to the essential instruments and how to keep your cake once you’ve finished icing it.

What You’ll Need

• An offset spatula, also known as an icing spatula or a cake decorating knife, is a necessary tool for every baker or cake decorator to have in their arsenal. The bigger blade makes it easier to spread icing and reduces stress on the wrist and forearm. Alternatively, a butter knife can be used in a pinch.
• A serrated knife with a long blade: When it comes to removing domed peaks off cakes and splitting larger layers, a serrated knife is essential.
• To protect the cake plate from icing, you’ll want to insert strips of parchment paper under the bottom cake layer. This application can be completed with aluminum foil or wax paper if you don’t have any parchment paper on hand.
• A cake turntable is a device that turns a cake. Having a cake turntable is more of an indulgence than a necessity, but if you intend on frosting a large number of cakes, it will save you a great deal of time and work while also making smooth icing simpler to create
• A pastry brush: Use a pastry brush to remove any tiny stray crumbs from the cake’s crust before you apply the frosting. If you frost cakes on a regular basis, the brush isn’t absolutely necessary
• you can simply clean the outsides with your fingertips. However, if you frost cakes frequently, the brush is a valuable tool. If you don’t have a pastry brush on hand at the moment, consider one of these alternatives:
• A scraper for the workbench: When it comes to achieving the smoothest frosting possible, a bench scraper or bench knife are wonderful tools to use. If you don’t have one, you can achieve a similar result by using an offset spatula instead. Below, we’ll go over the specifics of what we mean.
• A cake carrier is a person who transports cakes. After you’ve finished icing your cake, the last thing you want to do is drop or destroy it. Before transporting the cake, place it in a tightly sealed container with a handle to avoid the worst-case scenario.

How to Frost a Cake

There is one guideline that you should be aware of before you begin: Almost every baker will approach a cake in a unique manner; the ideal technique to frost a cake is the one that makes the most sense to you and resulting in a bespoke dessert that you can be proud of.We can still be of assistance whether you’re new to the world of cake frosting or simply want a better way for icing your upcoming cake creation.Before you begin the process of frosting, here are some pointers from professional bakers that amateur chefs should be aware of.

Before You Start.

Please wait until the cake has completely cooled before cutting it.Ice a warm cake to avoid sagging and drippage on the sides of your cake.Allow for at least 2 to 3 hours of cooling time between the layers.If you have the luxury of time, cover the layers in plastic wrap and place them in the refrigerator overnight.Bring the frosting to room temperature before using.The presence of a warm cake is not the only temperature-related element that might interfere with your cake-decorating efforts.

No matter if the frosting is purchased canned or produced fresh, it must be allowed to come to room temperature before being applied to a cake’s surface.Frosting that is too cold will not spread properly and will have a higher chance of tearing the surface of the cake.If you create your frosting ahead of time and store it in the refrigerator for safety, bring the frosting back to room temperature before using it.Followin