Prepare your cake by stacking your layers and filling with jam and buttercream icing,then place on a cake turntable.
How to perfectly ice a cake?
How to get smooth icing or frosting on a cake?
– Palette knives or kitchen knives – Use either 2 long palette knives or 2 kitchen knives (or one of each, as I do!). – Lift them at the same time then move the cake onto the rack/platter; – Push off with a 3rd knife – Once the cake is on the rack/platter, leave the shifting knives in place under the cake. – Voila! Tidy edges!
How to ice a cake with a spatula?
Brownie Ice Cream Cake
The original recipe makes eight servings. The ingredient list has been updated to match the number of servings stated.
- Checklist for Instructions Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Prepare two 9-inch cake pans by greasing and flouring them. Advertisement
- Step 2Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl
- whisk vigorously with a spoon until the batter is thickened and smooth, approximately 1 minute. Pour the batter into the cake pans that have been prepared.
- Step 3Bake in the preheated oven for about 30 minutes, or until the cake is firm and browned. When a toothpick is placed into the center of the pan, moist crumbs should come out of the pan. Set aside for 10 minutes in the pans before transferring to cool completely on cooling racks.
- Step 4After the brownies have finished cooling, take the ice cream from the freezer and set it aside for about 10 minutes to soften. Stir frequently while heating the sweetened condensed milk in a skillet over low heat, stirring regularly, just until the chocolate chips are melted and the sauce is smooth, about 5 minutes. Remove from the fire and set aside to cool to a barely warm temperature, if possible.
- Using the bottom of a 9-inch springform pan, place one of the brownie layers on top of the other layers. Using an even layer of ice cream, distribute the brownies
- pour and spread half of the chocolate sauce over the ice cream to cover them completely. Place the second brownie layer on top, then sprinkle the remaining sauce over the top of it. Freeze for at least 1 hour, or until you’re ready to eat. If desired, garnish with whipped topping before serving.
Per serving: 1034 calories; 14 grams of protein; 117.8 grams of carbs; 59.6 grams of fat; 157.6 milligrams of cholesterol; 362.7 milligrams of sodium Nutrition in its entirety
Kids Can Cook – Basic Vanilla Cake
In the last three weeks, my twelve-year-old has prepared this basic vanilla cake four times for family and friends.Man, it’s wonderful when your children are old enough to prepare a meal from scratch, without assistance, and to clean up after themselves.This is a really straightforward cake recipe that is also quite forgiving.It doesn’t matter if you don’t weigh the butter just precisely or if you break an egg and half of it ends up on the bench; it won’t harm the cake, which makes it a fantastic cake to prepare with children.It has no complicated or time-consuming processes, so it is also simple enough for older children to make on their own.My 12-year-old daughter’s favorite cake to prepare is this one since she can complete the process totally on her own and she knows it will always turn out delicious.
- The original recipe calls for a 23cm (9 inch) cake pan, but we prefer to bake it on a ring pad and call it a ‘do-nut cake’ instead.
- Once it’s been iced and decorated with sprinkles, it really does like a huge donut, doesn’t it?
- The cake bakes up beautifully and evenly in the ring pan, but there is actually a bit too much batter for the size of the cake tin, so we make a cake and three muffins out of the leftover ingredients.
- 1 1/2 cups sugar
- 2 eggs
- 1 cup plain flour
- 1 cup self-rising flour (or 2 cups plain flour and 2 tsp baking soda)
- 1 1/2 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 teaspoon vanilla extract
- Bake at 180 degrees for 30 minutes in a 23 cm cake tin (or a big ring pan and many muffin cases for the leftover mixture)
- Preheat the oven to 180 degrees for 30 minutes
- Line and butter a 23 cm cake tin
- In a large mixing basin, cream together the butter and sugar until light and fluffy – an electric mixer will make this step much simpler.
- Mix in the eggs and vanilla until fully combined.
- Add the flour and milk alternately, mixing thoroughly after each addition until everything is well incorporated.
- Pour the ingredients into the cake pan that has been prepared
- because this cake will rise significantly, just fill the cake tin 3/4 of the way full.
- Bake for 40 minutes, or until a skewer inserted into the center comes out clean
- remove from oven and cool.
- Once the cake has cooled, frost it with a simple combination of icing sugar and milk and decorate it with sprinkles.
Please keep in mind that this recipe is written in Australian measures and temps; if you need to convert measurements or temperatures, you may get our printable culinary conversion chart by clicking here.’Do-nut cake’ was created by Zoe for her Nanny’s birthday celebration.Normally, when Nanny comes to visit, she bakes and brings cakes and sweets, so it was extra nice to bake something for her instead!It’s better than that when I let my kids do their own thing in the kitchen.The outcomes may not be a perfectly shaped or adorned masterpiece, but they are confident, happy children who are learning and practicing so many essential skills while also creating something tasty.
Do your kids like to cook?
What kind of meals do your children like preparing?How do you deal with the mess that might occasionally result when you let your children to cook?Do you have older children who are able to manage their own affairs to a large extent?What kind of food do they prefer to prepare?Leave me a comment below and tell me about your children’s culinary exploits.More cooking ideas, tactics, and a basic recipe for kids may be found on this page.
How to Make Chocolate Lava Cakes
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.Using only six easy ingredients, you can make chocolate lava cakes with a beautifully rich molten chocolate filling in the middle.This surprisingly simple dessert, which takes only 25 minutes to prepare, never fails to wow.If you don’t have ramekins on hand, you may substitute a muffin pan according to our instructions.Today, we’re going to make some plain old chocolate lava cakes.
- We’ve gotten many requests for a plain chocolate version of our peanut butter chocolate lava cakes, even though the peanut butter chocolate lava cakes are absolutely fantastic!
- As a result, we decided to create them.
- After all, it is a chocolate molten lava cake with chocolate ganache.
- Molten cakes are usually a hit with the crowds, and they taste even better when they’re created from scratch at home.
You’ll like the fact that lava cakes, like chocolate cupcakes, are single-serving desserts.If you want a gluten-free version, consider preparing a flourless chocolate cake that is thick and fudge-like in texture.
Tell Me About These Chocolate Lava Cakes
- The flavor of this lava cake is unmistakable: chocolate is at the forefront of the composition. This decadent dessert is even richer and chocolatier than our readers’ favorite chocolate cake.
- Moisture and gooey-gooey molten core combine to make a moist chocolate cake that is rich and decadent. Take care not to overbake them
- else, they will become tough.
- Ease: The trick to baking chocolate lava cakes is in the preparation. There is no such thing as a secret. There are no difficult processes or equipment required for these lava cakes. The preparation is so basic, in fact, that you’ll be pleasantly pleased at how quick and easy it is.
- Time: The nicest part about this dish is that it comes together in record time: Make a fast cake batter and bake it in ramekins or a muffin pan to serve as an appetizer. Next, garnish with your chosen toppings and serve immediately.
- The center is ultra-molten in appearance
- no mixer is necessary.
- There are only six ingredients.
- There is no need to wait for the oven to bake
- there is no cooling period.
Overview: How to Make Chocolate Lava Cakes
Before we get started, let’s take a fast walk through the recipe to make sure you understand each step. The complete printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.
- Prepare four 6-ounce ramekins in advance. Before filling with batter, spray each ramekin with nonstick spray and sprinkle with cocoa powder to prevent sticking. As a result of this preparation, the cooked lava cake will easily and smoothly release from the ramekin onto the serving dish.
- Make the chocolate cake batter according to package directions.
- Pour the batter into each ramekin in an equal layer
- bake for 15 minutes.
- However, even if the surface of the little cakes are cooked to perfection, their centers remain slightly runny due to excessive oven temperatures. The tops may appear to be a little flimsy.
- Invert the ramekins to make them smaller.
- Carefully invert the newly made lava cakes onto serving dishes
- sprinkle with desired toppings and serve while still warm.
If you find that 4 or 6 lava cakes are simply too many to keep around, consider this 2-serving recipe for chocolate fudge cakes as a substitute.
Ramekins Versus a Muffin Pan
We really recommend making these lava cakes in 6-ounce ramekins since they’re the right size for these single-serving sweets and they’re easy to transport.Furthermore, the identical ramekins may be used for a variety of desserts, including chocolate fudge cakes for 2, chocolate soufflé, peanut butter chocolate lava cakes, and lemon pudding cakes.If you don’t have ramekins on hand, a muffin tin will suffice.Grease six muffin tin cups and sprinkle with cocoa powder to prevent the lava cakes from sticking together during baking.Due to the fact that your lava cakes will be somewhat smaller, you will receive 6 lava cakes rather than 4.Preheat the oven to 425°F (218°C) and bake for 8-10 minutes.
- Remove the cakes from the pan with a spoon and arrange them on plates so that they are upside down.
Optional Toppings for Chocolate Lava Cakes
- The real fun occurs when the hot lava cakes are inverted onto serving platters. There are so many different toppings that go perfectly with these chocolate lava cakes. A few of our favorites are as follows: chocolate ganache, red wine chocolate ganache, salted caramel sauce, whipped cream (made from our flourless chocolate cake recipe), sprinkles, and fresh berries are some of the ingredients you’ll find in this dessert.
- Find out how to make wonderfully scrumptious homemade chocolate lava cakes in this video tutorial! 5 cups (115g
- 1 stick) unsalted butter
- 1/4 cup (31g) all-purpose flour (spooned and leveled)
- 1/2 cup (60g) confectioners’ sugar
- 1/8 teaspoon salt
- 6 ounces (170g) good quality semi-sweet chocolate* 6 ounces (170g) high quality semi-sweet chocolate* 2 large eggs
- 2 large egg yolks *
- Optional toppings include ice cream, raspberries, and/or chocolate syrup, which are all optional.
- Nonstick cooking spray should be sprayed into four 6-ounce ramekins before dusting with cocoa powder. This guarantees that the cakes will come out of the ramekins without a hitch when they are flipped onto a platter in step 7. Alternatively, coat half of a 12-count muffin tray with cooking spray and sprinkle with cocoa powder. If you bake the cakes in a muffin pan, you will get 6 cakes from the recipe.
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Chop the chocolate into small pieces. Place the butter in a medium heat-proof dish, then sprinkle the chopped chocolate on top of the butter. Place the bowl in the microwave and microwave on high for 10 second intervals, stirring after each, until fully smooth. Set aside a small bowl and whisk together the flour, confectioners’ sugar, and salt in a separate small bowl. In a separate small dish, whisk the eggs and egg yolks together until well blended till well combined. Pour the flour mixture and the eggs into the dish with the chocolate and stir well. Slowly mix everything together with a rubber spatula or a wooden spoon to combine the flavors. If there are any lumps in the mixture, gently whisk them out with your whisk. The batter will have a small thickness to it.
- Distribute the chocolate batter equally into each ramekin or muffin cup that has been prepared
- place ramekins on a baking sheet and bake for 12-14 minutes, or until the sides are solid and hard but the tops are still somewhat soft.
- If you bake the cakes in a muffin pan, they will only take 8-10 minutes to bake
- allow them to cool for 1 minute before covering each with an inverted plate and turning them over. Make sure to use oven mitts since those ramekins are really hot! The cakes should be able to easily be removed from the ramekin. To remove the cakes from the muffin tin, use a spoon to carefully lift them out of the pan and lay them upside down on serving plates. To assemble the cakes, arrange the toppings on top of each cake. Serve as soon as possible
- Preparing Ahead and Freezing Procedure: You can prepare the batter to Step 4 of the recipe. Refrigerate for up to 2 days after covering securely with plastic wrap. Allow for the mixture to reach room temperature before proceeding to step 5. The cooked lava cakes can be stored in the freezer for up to 3 months. Allow them to cool fully before putting them in the freezer. Reheat in the microwave until warm
- Special Instruments: Muffin pan, ramekins, and Baker’s Chocolate
- Glass mixing bowls
- Rainbow whisk
- Baker’s Chocolate
- Chocolate: Use only high-quality chocolate, not chocolate chips, while making this recipe. With chocolate chips, there won’t be any ″lava″ to speak of! Baker’s, Ghirardelli, Nestle, and Lindt are examples of high-quality chocolate baking bars that may be found in the baking department of most grocery stores. Because they’re normally available in 4-ounce bars, you’ll need a total of 1 and 1/2 bars for this recipe.
- Eggs: For this recipe, you’ll need two whole eggs as well as two egg yolks for the addition. The 2 extra egg whites may be used in an omelet or any of my other recipes that call for egg whites. When cooked for 10-14 minutes at this high temperature in an oven, the eggs should reach 160°F, which is deemed safe to consume. It is possible to take your temperature if you are worried
- however, this is not recommended.
Keywords: chocolate lava cake, lava cake with chocolate ganache Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
Caramel Cake (Salted Caramel Cake)
The following post was written by Olivia on March 29, 2019 ||This article may contain affiliate links.Please visit my Disclosure Policy for more information.This Caramel Cake recipe is excellent for that one person in your life who is a die-hard caramel aficionado.In addition to the cake layers, homemade caramel sauce is utilized in the icing and drip!
- I’m completely smitten with how beautiful this Caramel Cake came out.
- Along with the wonderfully smooth cake combing sides, the caramel drip had the correct consistency such that it didn’t drop all the way down and make a hot mess.
- It was very delicious.
- I need to appreciate the fact that things are going nicely over here because it doesn’t happen very frequently.
For those of you who have never made caramel before, let’s go through the basics of how to create it before we get started on the decorating.Spoiler alert: it’s actually rather simple!It only needs a little attention to detail.
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How to make Caramel
- There are a variety of methods for making caramel, but I’m going to tell you about my personal favorite method for making it. It just need a few simple components and a little bit of patience. For further information, please refer to my tutorial on How to Make Caramel. You’ll need the following items to complete your project: Tools: a medium-sized saucepan, a whisk, and a pastry brush
- Ingredients: granulated sugar, water, heavy cream (at room temperature), butter (at room temperature), salt (if creating salted caramel), and vanilla extract.
As soon as you have all of your materials and utensils ready, mix the sugar and water in a saucepan and stir to incorporate, but do not stir again from this point on.Continually stirring will lead the sugar to crystallize, which is something we don’t want!The sugar on the edges of the pot should be brushed away with a pastry brush dipped in warm water (also prevents crystallizing).Bring the mixture to a boil in a medium-sized saucepan over medium-high heat, stirring frequently.Water should be brushed down the edges of the pot on an as-needed basis to prevent crystals from forming.Continue to boil the sugar until it begins to become a darker shade of brown.
- This can take anywhere from 5 to 10 minutes, depending on the amount of sugar used, the size of the pot, the temperature, and other variables.
- It is important to keep an eye on the sugar during the process because once it begins to color, it can burn very rapidly.
- While the food is cooking, I never take my gaze away from the pot.
- Okay, maybe I do for the first couple of minutes or so, but after that, I’m on high alert and keep a close eye on everything.
When the sugar begins to caramelize and acquire a light golden color, you may stir the pot a little to ensure that it is evenly distributed.Continue to boil until the sugar has turned a beautiful caramel color.It will begin to smell really fantastic.Remove the saucepan from the heat and carefully whisk in the heavy cream until it is thoroughly incorporated (pour slowly, whisk quickly).It’s going to bubble up a lot, so prepare yourself.Once all of the cream has been whisked in, add the butter and continue to whisk until it is well absorbed.
Return the pan to the heat and cook for another 2 minutes.When I reach this temperature, I turn off the stovetop and lay the pot aside to cool completely.Alternately, you might transfer the caramel to a heatproof container and allow it to cool in that manner.I occasionally lay plastic wrap immediately on top to prevent a skin from developing, although this isn’t necessary in many situations.If you do this, use caution since the caramel is quite hot.As the caramel cools, it will get thicker.
- You may store it at room temperature overnight or in the refrigerator if you plan to keep it for a longer period of time.
- If you store it in the refrigerator, you may need to reheat it in the microwave for a few seconds before using it.
- If you want a more in-depth lesson on how to make caramel, check out my page on the subject.
How do I turn this into a Salted Caramel Cake Recipe?
If you’ve made it this far, it’s actually not that difficult to transform your caramel sauce into salted caramel and bake a Salted Caramel Cake.Once you’ve finished cooking it, all you have to do is season it with a pinch of salt.Sprinkle in some salt, then dip a spoon into the hot caramel and let it cool before tasting it.Repeat as necessary.That’s all there is to it!It is entirely up to you how much you choose to contribute.
- Because I don’t care for salted caramel (gasp), I recommend beginning with a little amount (1/4 teaspoon) and adding more as required.
- Ideally, you should use a high-quality sea salt.
- If you like, you may use a salted caramel sauce in place of the cream cheese frosting to make this Caramel Cake dish even more delicious.
Important things to note about making Caramel
- This recipe will require a larger pot than you expect to use. When the cream is added to the caramel, it creates a lot of bubbles. At least 4-5 times the amount of material
- It’s critical to brush down the edges of the pot to keep your sugar from crystallizing – we don’t want a gritty caramel, do we?
- Don’t take your gaze away from the confection. As soon as it begins to turn color, it might begin to burn extremely fast.
- If you are attempting to prepare the caramel using cold cream or butter, you must ensure that they are at room temperature (see instructions below).
- Handle with caution as the caramel will be quite hot. Keep in mind that if you’re creating salted caramel, you should let it cool before tasting it. Dip a spoon into the hot caramel, allow it to cool, taste it, and adjust the seasoning as necessary
Make certain that your cream and butter are absolutely at room temperature before beginning.I’ve prepared this caramel a number of times previously, but this time I didn’t pay as close attention to the temperatures as I should have.Read: I was too impatient to wait for them to get to room temperature properly and assumed everything would be alright (poor baker!).I was wrong.My cream had just been taken out of the fridge, so I nuked it in the microwave for a few seconds to warm it up, but my butter was still a little icy from being in the fridge.I went ahead and did it anyway since, after all, it’s going to be hot eventually, right?
- The finished outcome, on the other hand, was a complete disaster.
- The caramel appeared to have come together nicely when it was first made, but as it cooled, it entirely split and divided, and it even curdled a little.
- Caramel does not react well to temperature fluctuations, thus it is critical that the cream and butter are added gently and at room temperature while making the caramel.
- My overcooking of the dish after I had added everything is certain to have contributed to the outcome.
Instead of cooking it, I practically boiled it for 2 minutes on high for the flavor to come through.It was a complete and utter shambles, and it was just horrible.I should have snapped a photo instead!I should have followed my own instructions, but overconfidence and sloth got the better of me, and I ended up having to recreate the entire project from scratch.I hope none of this has deterred you from producing your own caramel sauce at home in the future.It’s actually rather simple; all it takes is a little concentration and attention for around 15 minutes.
In addition to actually following instructions.This caramel sauce is honestly SO wonderful and can be used in a variety of ways.You may use it as a topping for other desserts, ice cream, pancakes, and so on.The possibilities are endless!After you’ve tried this, you’ll never search for store-bought caramel again.
How did you decorate this Caramel Cake?
Okay, let’s talk about how to decorate this cake since I know everyone is itching to know how to do it, and it’s actually rather simple.On the sides, I used a cake comb to finish it.The right side of the middle comb from this pair was the one I utilized in my project.After crumb coating the cake and chilling it for 20 minutes, I frosted it like I would any other cake, with the exception that I used far more frosting on the edges than I would have otherwise.Since I knew I’d be slicing part of the frosting off, I wanted to make sure there was enough left over to comb through and fill in the indents in the comb.To finish smoothing and frosting the cake, I placed the cake comb against it and spun my turntable to push in a bit of the frosting with the comb.
- I went about it the same way I would if I were simply smoothing it with a flat scraper.
- A single, lengthy, and smooth motion.
- I had to repeat this process around ten times to get rid of the bubbles and ensure that everything looked great.
- Although this cake appears to have a beautiful front, the rear is everything but — notably, the area where the cake comb began and ended its work.
I wasn’t able to totally smooth out the little ding in the corner.Perhaps my frosting was a little too soft.If you have any advice on this, please share it with me as I am far from being a cake combing expert!Rather of sprinkling sea salt over the top of the adorned cake once the drips have dried, I would make a Salted Caramel Cake out of this recipe.
Tips for the Caramel Drip
A caramel drip is famously difficult to deal with due to its thick consistency.A ganache drip has a different consistency than a ganache drip, and it does not set as rapidly when it comes into contact with a cool cake.As a result, you want it to be thicker than you believe you’ll need for the drip, rather than thinner.It’s also critical that the cake is kept at a very cold temperature.Only since I was spreading out my baking, I refrigerated mine overnight before serving.A good hour in the refrigerator should enough.
- Given that I also had a refrigerator full of caramel, I heated a tiny piece of it (1/4 cup or so) in very short increments (3-5 seconds) until it was pourable but still thick — almost like lava in consistency, as you can see in the picture.
- A test drip was applied to the back of the cake to evaluate how it would look in the final product.
- I honestly thought it was still too thick at this point, but with caramel, you have to be patient since it will keep trickling down as long as you wait.
- What I initially considered to be very thick turned out to be just right.
Really, all it takes is a little experience to figure out what level of consistency is appropriate.Always use a cold cake, and make sure your caramel (or ganache) isn’t heated in any manner when you’re making your cake.When I make drip cakes, I use a teaspoon, but you could also use a squeeze bottle if that’s what you want.I enjoy that I have greater control when using a teaspoon and that I can be a little more aggressive in some areas.Drips that are thick and spaced haphazardly are my favorites.The caramel flavor in this cake will appeal to anybody who like it (and who does not?).
That delightfully delicious caramel flavor permeates the entire cake, and I like that you can really taste it in the cake layers – I wasn’t sure this would happen, but it does!Some of my favorite recipes are this caramel sauce and this caramel Swiss meringue buttercream.You’ll want to use a spoon to enjoy both of these dishes!
Looking for more caramel desserts?
- Caramel Cookie Cups, Caramel Apple Cake, Maple Caramel Carrot Cake, Turtles Layer Cake, and Chocolate Dulce de Leche Cake are just a few of the desserts you can make using caramel.
Tips for making this Caramel Cake Recipe
- The recipe as written will also work in two 8-inch round cake pans, if you choose. 1.5 times the recipe will yield three 8-inch pans.
- Making cupcakes is as simple as reducing the baking time — start checking at 15 minutes or so and continue until done. Depending on the quantity of the servings, this recipe will provide 18-24 servings.
- It is crucial that your cream and butter be at room temperature before beginning to make the caramel. It is not recommended to prepare it using cold cream or butter since it will separate as it cools.
- You can find extensive instructions on how to make caramel in my post on how to make caramel.
- When making the cake and frosting, you can substitute Dulce de Leche if you like
- however, it will not drop as nicely unless you thin it down in some way.
- I used the right side of the middle cake comb from this set to create the texture on the sides of the cake.
- Before attempting the drip, make certain that your cake is thoroughly cold and your caramel is on the thicker side.
- To get a richer caramel-colored finish in my Swiss meringue buttercream, I used dark brown sugar instead of light brown sugar. Granulated sugar or light brown sugar can also work just as well.
- Check out my Swiss Meringue Buttercream article for helpful hints and troubleshooting
- Check out my Flat Top Cakes page for more information on how to guarantee your cake layers bake up nice and flat.
Caramel Cake (Salted Caramel Cake)
This Caramel Cake recipe is excellent for that one person in your life who is a die-hard caramel aficionado.In addition to the cake layers, homemade caramel sauce is utilized in the icing and drip!Course Dessert Preparation time: 2 hours Cuisine: American Preparation time: 35 minutes 2 hours of rest is required.Time allotted: 4 hours and 35 minutes Servings 12 Calories (944kcal) per serving
Caramel (make in advance):
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 225 mL heavy cream room temperature
- 3/4 cup unsalted butter room temperature
- 1/2 teaspoon sea salt optional, to taste, for salted caramel
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 1 1/2 cups heavy cream room temperature
- 1 1/2 cups unsalted butter room temperature
Caramel Swiss Meringue Buttercream:
- 3 egg whites, 1 2/3 cup dark brown sugar packed, 2 cups unsalted butter room temperature cubed, 1/2 cup caramel at room temperature
- For salted caramel, you can add salt to your liking.
Caramel (make in advance):
- To mix the sugar and water in a medium-sized saucepan, stir until well combined, but do not stir again from this point forward To prevent crystals from forming, cook over high heat, wiping down the edges of the pot with a pastry brush soaked in water as needed.
- Keep cooking until the caramel reaches the desired color (amber) and then remove it from the heat right away. While whisking quickly, slowly add in the heavy cream (which should be at room temperature). A great deal of bubbles and boiling will occur in the combination. Return the pan to the heat and bring it back up to a boil, adding the butter (at room temperature). Cook for 2 minutes, stirring continually, until the caramel is thick and smooth. If you wish to create salted caramel, add the salt now. Start with less salt than you think you’ll need, then dip a spoon into the caramel and let it cool before tasting it. If additional salt is needed, add it at this point.
- Remove the pan from the heat and allow it to cool to room temperature (about 2 hours). Transfer to a storage jar and set in the refrigerator to thicken.*
- Preheat the oven to 350 degrees Fahrenheit. Prepare three 6′′ cake circles by greasing and flouring them and lining them with parchment paper.
- In a medium-sized mixing basin, whisk together the flour, baking powder, and salt. Remove from consideration
- In the bowl of a stand mixer, cream together the butter and sugar until smooth. On medium-high speed, beat until pale and fluffy (2-3 mins). Add the eggs one at a time, making sure to completely incorporate each addition. Mix in the vanilla and caramel until they are well integrated.
- Alternately add the flour mixture and the milk, starting and finishing with the flour mixture (3 additions of flour and 2 of milk). After each addition, make sure to fully incorporate it.
- Using a spatula, spread the batter into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out mostly clean
- Turn out the cakes onto a wire rack to cool fully after 10 minutes, then repeat the process.
Caramel Swiss Meringue Buttercream:
- In the bowl of a stand mixer, add the egg whites and sugar and beat until well blended. **
- Place the bowl over a saucepan with 1-2 inches of boiling water and whisk frequently until the mixture is hot and no longer gritty to the touch, or until a candy thermometer registers 160 degrees Fahrenheit (approximately 3 minutes).
- Using your stand mixer, whisk the meringue on medium speed until it is firm and cold (the bowl should no longer be warm to the touch (about 5-10 minutes)
- Change the paddle attachment to the next position. Slowly include the cubed butter and blend until smooth.
- Whip in the cooled caramel until it is completely smooth.
- If you’re preparing a salted caramel buttercream, you may season it with more salt if you like.
- Cake layers should be gently trimmed. One layer of cake should be placed on a cake stand or serving dish. 1-2 tablespoons of cooled caramel can be sprinkled over top. Spread the sauce evenly across the cake layers, pushing it into the layers to ensure that the cake absorbs the sauce. 2/3 cup frosting should be used to cover the top and spread evenly. Repeat the process with the remaining layers.
- Using a thin crumb coat, frost and smooth the outside of the house. Allow for a 20-minute cooling period.
- Frost and smooth the outside of the cake, paying special attention to the sides, which should be lavishly frosted. Using an icing smoother, smooth the top of the cake. Make use of a cake comb to decorate the sides of the cake. Repeat the process, scraping out more frosting each time, until the frosting is smooth.
- Place dollops of caramel over the top edges of the cooled cake, allowing some of the caramel to trickle down the sides.
- More caramel should be added to the top of the cake, which should be spread evenly using an offset spatula.
- Using the remaining frosting, pipe rosette dollops with a 1M tip using a 1M tip
It is possible to prepare the caramel the day before and store it in the refrigerator overnight.**Make sure there is no trace of egg yolks in your egg whites and that your mixer bowl and whisk are entirely oil free, otherwise your meringue will not stiffen properly.*** There may be a moment where the buttercream appears to have curdled.Continue to stir until the mixture is entirely smooth.*** Microwave in 5-10 second intervals until the caramel is pourable if it has thickened too much throughout the cooking process (but not warm).You want the caramel to be quite thick in order to drip properly.It will continue to dribble down for some time.
- 944 calories per serving 91 g of carbohydrates 7 g of protein 62 g of fat 39 g of saturated fat Cholesterol: 222 milligrams 222 milligrams of sodium Potassium: 259 milligrams Sugar (72 g) Vitamin A (i.u.) is 2040 IU.
- Vitamin C: 0.1 milligrams Calcium: 129 milligrams 1.6 milligrams of iron Unless otherwise specified, all nutritional information and metric conversions are determined by computer.
- I cannot vouch for the veracity of the information provided.
- If this is something that is essential to you, please double-check with your preferred nutrition calculator and/or metric conversion tool before proceeding.
How to Frost a Cake with Buttercream – Step-by-Step Tutorial (Photos)
The focus of today’s video is on how to frost a cake that is smooth.Making that wonderful, smooth finish on a cake can take some experience, but I’ve been asked so many times about how I get such a flawless finish that I’ve finally put up a set of instructions that I think will be useful.Just keep in mind that you must be patient.My very first cake did not resemble any of my current creations.It takes time and effort — as well as the correct tools.Do you want to learn how to frost cupcakes?
- See my tutorial on how to decorate your cupcakes with a gorgeous icing!
- Take a look at the transcript
So to start, let’s talk about the tools you’ll need:
- Wilton 789 icing tips (for icing the sides and Ateco 844 icing tips for decorating the border) Bags for icing Turntables are used for a variety of purposes (I use Wilton Trim-N-Turn Ultra Cake Decorating Turntable) Smoother for icing (I strongly prefer the Ateco Decorating Comb above any other product).
- a spatula with an offset of 9 inches (I use Wilton Angled Spatula) Smoothing agent for fondant (I use Wilton Easy Glide Fondant Smoother) Viva las toallas de papel (Viva brand specifically) For the time being, let’s speak about that icing smoother that you mentioned.
- It’s an Ateco smoother, and it’s less than $5, as I said above in my previous post.
- A tool like this is the greatest money I have ever spent on a tool of any kind.
- When I first started baking, I used another mixer that was large and clumsy, and I had no clue how much it was interfering with my ability to make a good, smooth cake until I used this one.
- It’s compact, lightweight, and simple to operate.
- It goes without saying that you’ll need a cake and frosting in addition to these equipment and supplies.
- I used standard American Buttercream for this project (American Buttercream recipe here).
- I go through roughly 2 1/2 recipes worth of ingredients for my cakes of this size and shape.
Starting with a cake that had been crumb coated and covered with icing on top, I created this technique.It’s critical to have the top layer of the cake fully assembled and smoothed down as much as possible with your offset spatula before proceeding.It will be smoothed out even more later, but it is preferable to have it smooth now as well.
- The crumb coat isn’t absolutely essential for every type of cake.
- As a rule, chocolate cakes are more likely than other cakes to require them since they contain more crumbs.
- Nevertheless, due of the method I apply my icing, it is not always required.
- I use an icing tip and bag to make the icing, which helps to prevent crumbs from mixing into it.
How to Frost a Cake
- Consequently, to get started, you’ll need an icing bag equipped with the Wilton789 icing tip and some icing to work with to get started.
- Starting at the bottom of the cake, pipe frosting around the perimeter, making sure to apply even pressure to the bag to ensure that the layer of icing is even across the whole cake.
- Depending on the height of your cake, you’ll have various layers of piped frosting to work with.
- The top layer of the cake must protrude above the top border of the cake.
- This will be necessary later on in order to smooth out the top edges and corners of the cake.
- The frosting should be smoothed after it has been applied to the sides of the cake, once you have finished applying it.
- Here’s when the icing smoother comes in handy.
- It should be placed against the side of the cake.
- You want to keep it as straight as possible up and down, and as straight as possible up and down.
Hold your icing smoother in the same position as before, and use your other hand to crank the record player.Continue to revolve the turntable, scraping the icing off the smoother every now and then to ensure that there isn’t a buildup of icing.I clean off my smoother on a regular basis, and after I scrape the extra icing off of it, I generally wash it down with a paper towel as well, to ensure that there is nothing left on it that would mess up the icing when I set it back on the side of the cake.
- The angle at which I hold the smoother is depicted in the following figure.
- I truly feel that the angle makes a significant difference in the smoothness of the icing.
- Do not keep it at a 90-degree angle.
- Because the extra icing is pulled around the cake and fills in gaps more effectively when the angle is closer (as illustrated), As you turn the turntable a few more times, you’ll discover certain gaps that are deeper than the others and that should definitely be closed.
It’s most noticeable at the ″seems,″ which are the areas where the three layers of icing were piped on.At this stage, you may use your offset spatula to fill in the gaps with some icing.In order to avoid having too much icing, you should have a small amount of surplus frosting.
Begin smoothing the sides of the cake once again, pushing the extra icing around the cake to fill in any gaps, and wiping away the excess frosting with an icing smoother as necessary.Continue working your way around the outside of the cake, pulling the icing and then scraping it off of the frosting to make it more even and smooth.It is possible to fill in more gaps if necessary; simply continue working the sides until you are satisfied.If all goes according to plan, you should end up with something like this.It has mostly smoothed out on the edges, but there is still some leftover icing on the top that is sticking out above the cake.In certain locations, you may notice small microscopic holes in the icing caused by air bubbles.
- Your holding angle for the icing smoother might make a difference in how many of those you wind up getting.
- Once again, a closer angle is preferable.
- In addition, some of them will fill in when we smooth the sides with a paper towel later on in the process.
- The next step is always the most terrifying!
- The top edges/corners are what I’m talking about.
- It was considerably more difficult to complete these tasks while snapping photographs.
- Because the entire icing process took longer than usual, my frosting began to crust a little, making it appear a little drier in the images than it should have been at this stage.
- You want to get your task done as fast as possible.
- When the icing begins to crust, it becomes more difficult to work with.
- You may use either the icing smoother or the offset spatula to finish the edges of the cake.
- I use either one, depending on my mood, however I find that the offset spatula provides me a little more control on occasion.
- Pull the frosting in toward the centre of the cake, so that the corner is level with the top of the cake (see photo).
The spatula should be at a 45-degree angle to the surface of the pan.As you draw the icing in, it should assist to fill in any unevenness in the top corners that may have occurred.Continue to work your way around the cake until it resembles the image below.As previously said, my frosting appears to be little drier than yours should be.
Hopefully, the top of your cake has become a little smoother.Continue to work the icing on the top of the cake using the offset spatula, making sure to level the top edges as you go.Do not make any changes to the sides or side portions of the corners just yet.Simplest method is to make the top as smooth as possible; the sides should already be perfectly smooth.Following that, we’ll use the paper towel to smooth out any irregularities that were left over from using the offset spatula.
- As previously said, I only use Viva paper towels for this purpose.
- These paper towels are the only ones that I’m aware of that do not have raised designs on them.
- The smoother side should be the side that will be placed against the cake, as you can see in the picture.
I normally start with the top of the cake since it tends to be coarser and requires the most attention during the baking process.It is necessary to use the fondant smoother in conjunction with your paper towel.Place the paper towel on top of the cake, smoothest side down, and use the fondant smoother to smooth out the icing in small circular motions to make it as smooth as possible.Firmly and evenly press down, but do not press too hard.Do the same thing with the sides of the cake, smoothing out any lumps or air holes that may have formed.To aid in the creation of sharper edges, lay the paper towel on top of the cake and let it to hang over the edge and down the side of cake.
Using the fondant smoother, carefully push the icing out towards the edge of the cake, keeping your fingers on the side of the cake to hold the frosting in place.This will help to make the corner more pointed.Put it anywhere you believe the edges may benefit from it.Continue to smooth out the fondant with the paper towel and fondant smoother until you are satisfied with your cake.I next use an offset spatula to remove any extra icing from the bottom of the cake and give it a nice clean edge to finish off the cake.
In this case, the spatula is placed at an angle such that nothing really comes into contact with either side and that just the bottom of the spatula side grabs the surplus icing.Then, with your fingers, move the excess away from the cake and towards you.Make a border around your cake with the other icing tip.Tip 844 from Ateco was used in this project, but you could instead use Wilton 1M (which is comparable) or any other tip you want.Toss with some spring confetti sprinkles (I used Wilton Spring Confetti Sprinkles for this!
- And that’s the end of it!
- Place your cake on your favorite cake stand, top with a few extra sprinkles, and get ready to eat!
- It’s time to reward yourself for your efforts.
- *Update* If you need some assistance with achieving the proper frosting consistency, please see my new post, How to Achieve the Proper Frosting Consistency, which outlines my preferred method.
- This website contains affiliate links for your convenience.
Learn how to make Royal Icing and use it to adorn sugar cookies.Make some of these delectable desserts to practice your smoothing technique on first: Vanilla Cake that is moist and fluffy (the recipe for the cake can be found in the tutorial above!) Strawberry Layer Cake is a cake with layers of strawberries.The Most Delicious Chocolate Cake Bananas Foster Layer Cake (also known as Foster Cake) Cherry Chocolate Chip Cake Chocolate Oreo Cake Sparkling Cranberry White Chocolate Cake Cherry Chocolate Chip Cake Recipe It is possible that this content will include affiliate sales links.Please take the time to read my disclosure policy.
How To Frost A Cake With Smooth Buttercream
- As a cake designer, one of the most often asked questions is how I achieve such a flawless and crisp finish on my buttercream cakes.
- When it comes to answering your question, I’m going to be entirely honest with you and not pretend that my cakes are always perfectly faultless.
- The fact is that with the majority of the cakes I create, there are several possibilities to conceal minor imperfections in the buttercream frosting.
- Before you know it, the cake is flawless with all of the troublesome spots filled up with ganache and sprinkles around the bottom border.
- Okay, so it’s possible that I’m simply being lazy and creative.
- Although this is the case, I have acquired certain talents and learnt some strategies over the years that have allowed me to get pretty darn close to attaining a flawless buttercream finish, and I’m happy to share them all with you!
- I’m a visual learner who acquired what I know about cakes by watching videos on YouTube.
- In the meantime, if you’re like me, here’s a helpful video instruction on how I make those edges razor sharp while keeping the edges and sides smooth as possible.
- After watching the video, keep reading for my best advice on how to get the look: Disclosure: This post contains affiliate links, which means that if you click on them and purchase the goods I’ve recommended, I may make a small compensation from the sale of those items.
Clicking on these links will not result in any additional charges, but they will assist in keeping Sugar & Sparrow up and running.Thank you very much for your help!
You Will Need
- Cake layers with filling
- buttercream with a thin consistency, such as this one
- The following items are required: Piping bag(s)
- Cake turntable
- Metal bench scraper
- Metal angled spatula
- Hot water and towel.
Step 1: Gather The Right Tools
- When it comes to achieving a flawless finish, having the correct equipment makes all the difference.
- You’ll see that I’ve included metal spatulas and scrapers in the above-mentioned supply list.
- When you’re smoothing, you may use these materials to heat up the tools, and much like when you’re ironing a shirt, a little heat can help smooth over any wrinkles or flaws that may appear in the cake finish.
- Since the beginning, I’ve relied on this 6-inch stainless steel bench scraper and Wilton’s 13-inch angled spatula, both of which have proven to be really helpful.
- A decent cake turntable is essential, and I have two of them that I use and like using.
- The more affordable of the two is this one by Wilton, which is shown above.
- To keep your cake from sliding about, a beautiful rubber circle has been placed into the top of the container.
- Aside than that, I have an Ateco turntable that comes with a rubber pad to keep it from slipping about.
- In addition to being practical, the Ateco turntable is also really attractive, and I use it to photograph my cakes on a regular basis.
Step 2: Perfection Starts Inside The Cake
- It’s true what they say: what matters is what’s on the inside.
- If you want a completely level cake, you must begin with layers that are perfectly level.
- This entails torting cakes that have a slight amount of rise in the center.
- The Wilton Cake Leveler is my preferred tool for this task.
- You can quickly and easily adjust the height of the leveler and slice away any excess cake, resulting in precisely uniform layers for stacking.
- When you’re filling your cakes, check to see that the filling is the same height all the way around.
- It is beneficial to lower the object to eye level and ensure that it is not tilted in any manner.
- If you have some additional time on your hands, you may let the cakes cool to room temperature once they’ve been stacked, allowing gravity to do its work before you begin icing them.
- As a result of keeping my cakes so cool all of the time and being a bit impatient, I virtually never allow my cakes to settle, although I am aware that this is a step that many cake makers recommend.
Step 3: Mix Up The Right Buttercream Consistency
- To frost a cake, you want the buttercream to have a thin consistency, which means that it should be easy to spread and hold its shape without being too liquid or too runny.
- This vanilla buttercream recipe is ideal for this purpose, but whichever recipe you use, make sure to try it out first before putting it on the cake or frosting.
- A simple technique to evaluate the consistency of the frosting is to dip a rubber spatula into it.
- When you move your finger over it, it should form peaks that are not too stiff and spread readily.
- If the frosting is excessively thick, it will be difficult to smooth out the sides, and you will feel as if you are ripping your way through the icing.
- The finished product can frequently appear airbubbly and have a finish that resembles stucco.
- This is not good.
- Add extra liquid (in most instances heavy whipping cream or whole milk) to thin it down until it reaches the desired consistency and you’re done!
Step 4: Stir The Buttercream To Reduce Air Bubbles
- Air bubbles occur on a regular basis.
- Most of the time, this is caused by over-mixing the buttercream, which occurs when the whisk or paddle attachment is used to beat in too much air to the mixture.
- Sometimes it’s simply a fact of life, and I still have trouble with airbubbly buttercream from time to time, even when I’m careful not to over-mix the mixture.
- After years of working with buttercream, I’ve discovered a wonderfully useful method for dramatically eliminating air bubbles: before you add any buttercream to the cake, give it several vigorous stirs with your rubber spatula and push it against the edges of the mixing bowl.
- Because of the mixer’s mixing action, any undesired air that may have been caught inside the buttercream will be forced out.
- As you mix it, you’ll see that it becomes smoother and devoid of air pockets, which is a good sign.
Step 5: Apply A Crumb Coat
- I understand that some bakers do not feel that all cakes require a crumb coat, but I disagree.
- It is only in this manner that all of the crumbs wind up in the first frosting layer (thus the phrase ″crumb coat″), and never in the final frosting layer.
- It’s just more visually appealing that way.
- To apply a crumb coat, use an offset spatula to spread a thin coating over the whole cake, filling in all of the gaps and holes (such as those between layers), and smooth it all out with a bench scraper.
- You should have something that looks like a semi-naked cake that’s quite level on both sides and on the top when you’re through.
- Make sure to put it in the fridge for at least 20 minutes (overnight is much better!) to firm it up a bit before adding the final layer.
- A firm base for the final layer is really beneficial when it comes to attaining a buttercream finish that is smooth and silky.
Step 6: Apply The Final Layer
- After the crumb coat has dried, you’ll be able to start working on turning your dream buttercream cake become a reality.
- I’ve discovered that piping the buttercream around the cake, rather than applying it with a spatula, is a significant game changer for me when it comes to cake decorating.
- It is quite helpful in keeping the buttercream even across the whole cake and makes it significantly simpler to smooth out.
- PIPING THE BUTTERCREAM IN EVEN LINES AS YOU ROLL THE CAKE ON THE TURNABLE When you get to the top, pipe a ring around the border of the cake and then fill in the center of the cake with buttercream to finish it off.
- Make sure the cake’s surface is precisely level and smooth by first smoothing the top of the cake.
- Then, using a bench scraper, smooth the sides of the cake, scraping the extra buttercream off the scraper after each pass.
- Maintaining a vertically level scraper, while simultaneously scraping at a 45-degree angle to the side of the cake, is essential (tighter angles help reduce those unsightly lines in the cake finish).
- Feel free to take your time and be deliberate about this procedure.
- If you see any holes in the finish of your cake, simply fill them in with buttercream and continue scraping until the cake is finished.
With each passing stroke of your knife, the buttercream on the edges of your cake will begin to rise higher than the top of the cake, creating the appearance of a crown.This is exactly what you’re looking for.Take your angled spatula and level off the top of your cake, smoothing the outsides of the buttercream crown toward the center of your cake to get a clean, crisp edge.
- Recall that you must scrape away any remaining buttercream and clean your equipment before smoothing the cake out.
- You shouldn’t be frightened to lower yourself to eye level and check that your top is level.
- Do you need to lift one of the sides of the top?
- More buttercream can be added and smoothed down until everything is level.
Step 7: Apply A Little Heat
- I’ve discovered a miraculous method that can practically eliminate any defects in your buttercream finish, even if you have a few little ones.
- It involves using a heated spatula to smooth out any imperfections.
- Remember how I mentioned that you’d need a metal bench scraper and an angled spatula to complete your project?
- This is the reason why.
- Run your metal scraper or offset spatula under boiling water and dry it well with a towel so that it is dry but still heated to the touch when you contact it.
- When you use this heated gadget to slowly smooth the edges and/or top of the cake, you’ll be surprised at how smooth the buttercream gets.
- Repeat the process of heating your utensils, rinsing them, and smoothing the cake until you have the smoothest buttercream you’ve ever seen (around 30 minutes).
Step 8: Extra Magic
- I’ve discovered another approach that works well if you’ve been at this smoothing process for a while and your cake is still looking a little rough around the edges.
- Put an end to whatever you’re doing and put the cake in the refrigerator for at least 30 minutes.
- After a few hours, the finish will solidify and become much easier to work with, making it considerably more useful.
- Once the buttercream has been well cooled, continue where you left off.
- To finish the cake, spread a very thin layer of fresh buttercream over the whole surface and smooth it out.
- When you have a good strong base to work with, you will be surprised at how easy it is to smooth the buttercream.
- As a result, this step takes a little longer, and I don’t usually do it unless I’m desperate for a clean finish and the final design relies on it.
- But when I do, it’s like being in a smooth city.
- Smooth buttercream cakes don’t have to be difficult to make or eat.
You’ll be an expert at this in no time if you put in the necessary effort and learn the approaches that suit your needs.Consider checking out my other YouTube videos if you found the video instructional section of this article to be of assistance.Please subscribe to my newsletter to stay up to date with the latest additions.
Icing a Cake Smoothly
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- 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.<