– Drizzle the tops of your cupcakes with a simple sugar glaze. – Use fruit jam in place of frosting. – Use l emon curd in place of frosting. – Use peanut butter or another nut butter in place of frosting. – Spread cupcake tops with marshmallow cream. – Drizzle caramel sauce or dulce de leche on top of your cupcakes.
How to spread icing on a cake?
Spread the icing. Use your spatula to spread the frosting outwards from the center. You can spin the cake plate to make this easier. Don’t worry about getting the frosting perfectly smooth yet, just make sure that the crumb coat is completely covered.
How to frost a cake properly?
Using the spatula, start in the middle of the cake and spread the frosting evenly over the top and just past the edge of the top surface. The overhang of frosting will help you frost the sides of the cake.
How do you fill a cake with filling and frosting?
Then, put your first layer in place. If you’d like, spread a small dollop of frosting onto your cake plate before laying down your first layer—it’ll help keep your cake from moving. Then, spread your filling on top with a spatula and top with your next layer.
How to frost two layers of frosting?
The overhang of frosting will help you frost the sides of the cake. Place the second layer top-side down Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered.
How do you spread frosting on a cake without a spatula?
If you don’t have an icing spatula, you can use the back, straight edge of a large knife to smooth your buttercream and then clean up the bottom of your cake plate with a paper towel. What is this? Next, take a freezer bag and fill it with your icing. Push the icing into one corner and twist the bag.
Can I pipe canned frosting?
Though most people just use a spatula to decorate with canned frosting, you can pipe with canned frosting. It can be a great alternative to having to make your own frosting. Store-bought frosting often has a thinner consistency than homemade, so it will need some changing to get it at the right consistency.
Is it easier to frost a cold cake?
It is much easier to frost a cooled and “set” cake. Don’t remove the papers separating the layers until you are ready to fill and frost the cake. Make sure that your crumb-coat frosting is quite soft, making it easier to spread. With a soft crumb-coat frosting, you will also avoid tearing the cake.
How do you spread cold icing?
After the frosting has reached room temperature, you can use a small stand mixer or a good wooden spoon to mix it together.
Choosing the Simple Method That is Ideal for You
- Microwave.
- Rest at room temperature.
- Add corn syrup.
- Water bath.
- Whisk frosting.
- Use your hands.
What can I use instead of a cake scraper?
What can I use instead of an offset spatula?
If your offset spatula is missing or broken you could use a spoon, a regular spatula, or even a simple butter knife.
What to use instead of frosting to practice piping?
If you’re just practicing piping, you can just pipe onto parchment paper (or a clean counter) and then scrape it off with a spatula and save the frosting. That way you can actually practice with the frosting you’ll be using and not be thrown off by different textures and consistencies.
Why is my buttercream not smooth on cake?
If it’s too thin and doesn’t form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time) or chill it in the fridge in 5-minute intervals. After each adjustment, be sure to retest the frosting with your spatula before making any additional changes.
How do you put buttercream on cupcakes without a piping bag?
To frost the cupcake, scoop out the frosting using the cookie dough scooper and drop the frosting on the top of the cupcake. Then spin your spoon or spatula in a circle, pushing the frosting out to the edges as your spin the cupcake. That’s it! One perfectly frosted cupcake!
Do you put frosting on a cake before fondant?
How to frost a cake with an easy frosting recipe?
What to put between cake layers besides frosting?
– Chocolate Filling – Strawberry Cream Filling – Raspberry Filling – Apricot Filling – Cream Cheese Filling
How to Frost a Cake
Article to be downloaded article to be downloaded When you think of icing your own cake, you may wince and hurry to the local bakery to get some help. Getting that flawlessly smooth frosting coat on your favorite cake, on the other hand, is simple! To achieve a properly frosted cake, use one of these three ways, and then show off your lovely baked products to all of your friends and family.
- 1 Allow your cake to cool completely. The most common error people make while frosting a cake is to use hot cake and cold icing at the same time. If your cake is even somewhat warm, the frosting will begin to melt, causing it to spill over the sides and soak into the top layer, resulting in a soggy top layer and bottom layer. Furthermore, if you use cold frosting, it will not be smooth enough to spread and will result in a large amount of crumbs being sucked up. Always make sure that your cake and icing are both at room temperature before cutting into them. The waiting period may be many hours long, but it is required to get a perfectly smooth coating of icing.
- If you are going to leave your cake to cool on the counter, lay a slice of standard sandwich bread on top of the cake to prevent it from becoming soggy. This will help to keep it wet and prevent it from becoming stale.
- 2 Make the cake as flat as possible. When you cooked your cake, it’s probable that the center raised to form a little dome on top of it. While this is absolutely natural, it will hinder your cake from having a fully smooth layer of frosting since the dome will ultimately cause the frosting to slide towards the sides of your cake. Preventing this from happening is as simple as cutting a small layer horizontally off the top of the cake, with a serrated edge knife (cake knife is preferable), so that the top and bottom of the cake run parallel to each other. If at all feasible, remove the top layer of the cake from the pan while the cake is still warm from the oven. This will assist you in obtaining a more flat surface.
- If you’re constructing a tiered cake, remove the top layer from each of the layers of cake you’ll be using to make the cake.
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- 3 Prepare the cake for serving. Following cooling and cutting, prepare your cake for icing by laying it on a circular piece of cardboard or cake bottom to prevent it from falling over. Strips of wax paper about 2″ thick should be placed around the borders of the cake and around the bottom. When you are through icing the cake, the wax paper will be removed, revealing a smooth bottom beneath the frosting layer. It is simplest to frost your cake while it is sitting on a rotating cake stand, which can be found at most kitchen, craft, and culinary supply stores. Prepare your cake frosting equipment, which should include an offset spatula and a bench scraper, in order to smooth the icing on the cake. To apply the initial layer of frosting, do not use a knife or rubber spatula, as these may be convenient, but will not result in the perfect frosting you seek. If you prefer, you may use a piping bag with a smooth frosting attachment to apply the frosting. You may also use different piping tips to decorate your cake after it has been baked
- however, this is optional.
- 4 Finally, apply the crumb coat. This rough coating of frosting is utilized to lock in the crumbs so that your frosting may be smoothed easily once it has been baked. Spread a thick layer of your room temperature frosting over the top and edges of the cake with an offset spatula to create the crumb coat. Rather of moving the spatula back and forth, keep it moving in the same direction as the frosting to ensure that any stray crumbs are tucked under the icing rather than being brought to the top.
- Never let your spatula come into contact with the cake, as this will reduce the likelihood of crumbs becoming adhered to it and appearing on the top of your frosting.
- Before applying additional layers of icing, place the crumb-coated cake in the refrigerator for at least thirty minutes.
- ADVICE FROM AN EXPERT Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville.
- His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others.
- Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016.
- In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode.
- ‘Matthew Rice’ is a pen name for Mathew Rice.
- Professional Baker with a Dessert Influencer background In addition, pastry chef Mathew Rice says: ″In order to create a crumb coat, you just spread a super, incredibly thin coating of icing over the whole surface of the cake, and then refrigerate it.
- This has the effect of enclosing all of the crumbs in that section of the icing.
- So when you go back to frost it, all of the crumbs will have been trapped in that layer, and they will not show up in your final application of icing sugar.″ Advertisement
- 1Put a dab of frosting on top of the cake. It may be beneficial to briefly reheat the icing before spreading it, or to add a spoonful of corn syrup and thoroughly mix it before spreading it. Using an offset spatula, put a large dollop to the top center of the cake. 2Spread the icing evenly over the cake. Spread the frosting outwards from the middle of the cake using your spatula. To make this simpler, you may turn the cake dish around. Don’t be concerned about getting the frosting absolutely smooth just yet
- instead, focus on making sure that the crumb coat is fully coated.
- 3Frost the sides. To make the frosting, place a little amount in the center of one of the sides and spread it outwards in a single direction. As you spread the frosting, make sure to keep your spatula parallel to the sides of the cake and to add extra icing if required.
- 4Smooth the frosting. Return your spatula to the top of the cake and move it carefully back and forth over the surface to smooth it out any wrinkles or imperfections. Then repeat the process on the sides, wiping away any extra icing as required. When you are certain that your cake is absolutely smooth, remove the wax paper strips from the bottom and enjoy your beautifully smooth cake! Advertisement
- 1Make a bottom out of cardboard. The bottom of your cake pan may be used to measure the size of your cake, and a piece of cardboard of the same size can be cut to fit. Attach this with a single piece of tape to your spinning cake plate. 2Add wax paper to the top of the cake plate. Remove the cardboard and cake plate from the oven and cover with a big piece of waxed or baking paper. It should completely cover the plate, with perhaps a few inches of excess hanging over the sides. 3. Tape these to the bottom of the cake plate so that the paper doesn’t move around while you’re icing. To begin, use your offset spatula to apply a thick layer of frosting straight onto the wax paper that is 1 to 2 inches thick. Make sure to completely cover the area of the wax paper under which the cardboard cutout is put. 4Place your cake on top of the icing and smooth out the borders with a spatula if required. 5 Take the crumb-coated cake out of the fridge and flip it over into the icing to finish off the frosting. 5. Frost the edges of the cake after placing it carefully over the frosting, centering it so that the entire cake is placed over it. Then, using an offset spatula, spread a substantial amount of frosting along the sides of the cake. Because you will be wiping the excess off with your bench scraper once it has been coated, use more than you think you will need. 6Smooth the sides with your bench scraper. Take your bench scraper and place it against the sides of the cake while slowly spinning the cake plate. As excess icing accumulates on the scraper, wipe it off with a damp cloth and soak it in warm water. Remove any surplus that may have accumulated on the wax paper at the bottom of the container.
- 7 Refrigerate or freeze your cake once it has been baked. Place the entire cake dish in your refrigerator or freezer, without moving or modifying the cake in any way, and allow the frosting to harden. This might take anything from a half hour to many hours, depending on the temperature.
- 8 Finish the icing on your cake. Remove the cake from the refrigerator when the icing is stiff to the touch. Using your fingers, lift the cake off the cake plate by untaping the wax paper from the sides. Remove the cardboard cutout from the bottom of the cake and flip it over onto a cake plate to finish. Afterwards, carefully peel up the wax paper to reveal a flawlessly smooth surface below. If your frosting starts to rip away from the wax paper, it hasn’t been allowed to cool completely. Set aside for at least another thirty minutes the cake covered with wax paper/frosting in the refrigerator.
- You may use your offset spatula to fill in any holes in the frosting caused by air bubbles by spreading a little amount of hot frosting on top of the holes and smoothing it out afterward.
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- 1 Begin by applying your first coat of icing. Using an offset spatula, carefully remove your cake from the fridge while still covered in the crumb coating. Add a dollop of room-temperature frosting to the top center of the cake. Additionally, you may use your smooth cake piping tip to add another layer of icing to the cake if you so choose. Frost the top of the cake, starting in the middle and working your way out. Once you’ve finished icing the cake’s top, add a layer to the sides as well
- don’t be concerned if the initial layer isn’t completely smooth. Attempt to maintain it as level and smooth as possible, smoothing away any ridges that may appear
- 2Allow the frosting to dry completely. For 15-20 minutes, let the cake uncovered on the counter until the icing is dry to the touch. You can allow it to set for an extended period of time if necessary.
- 3 Make the tops smooth. Place a paper towel or a sheet of wax paper on top of your cake to protect it from the elements. Smooth the frosting with your fingers, keeping the paper between your fingers and the icing. Reposition the parchment paper to the sides of the cake and continue the process to smooth the edges as well. Use wax paper to make a cake that is absolutely smooth. To allow a minor pattern to show through, use a paper towel with the ridge side down
- only place the paper and smooth it with your fingertips one time, then discard it. Lifting and replacing the paper on the same area of cake will reveal the wet underlayer and smear the icing
- lifting and replacing the paper on a different section of cake will expose the dry underlayer and smear the frosting
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- 1 Begin by creating a feathery design. Pipe stripes on the top of your cake in even rows using an icing color that contrasts with the cake. Make uniform lines perpendicular to the ones you just piped with a long toothpick, and then discard the toothpick. Every other line should be drawn in the opposite way. A gorgeous marbled or feathery effect will be created on the top of your cake as a result of this technique.
- 2 Make designs by piping them on. To decorate the top of your cake, use a standard cake piping bag with a variety of tips to create beautiful designs. Using a piping bag, you may create a repeated pattern, text, or little designs on your cake. For those who don’t have access to a piping bag, an ordinary ziplock bag with the tip cut off can be used instead. Decorating a camo cake, for example, may be accomplished by piped blobs of buttercream in various shades of green, brown, and black over a foundation layer of white icing.
- 3Use fondant in a variety of colors. Invest in or manufacture your own colorful fondant, which is a sugary dough-like icing that can be moulded and spread for a smooth application. Using fondant, cover the entire cake or use it to construct miniature figures and details to be placed on top of the cake
- 4finish by decorating the cake with fresh flowers. After you have completely frosted your cake, decorate it with fresh flowers to give it a vibrant aspect. The addition of fresh flowers to your cake gives the illusion of a lot of effort, but they are an amazingly simple touch to your cake.
- 5Make a border with ribbon. Alternatively, you may use genuine ribbons to give the border a satiny appearance, or you can make ribbon strips out of fondant to add to the border. Ribbons are very effective when used to decorate a cake that has numerous levels, such as a wedding cake. Advertisement
- Question Add a new question Question What is the best way to frost sticky cupcakes? Make designs on the cupcakes with a piping bag and piping tip by piping them on.
- Concerning the Question What is the best way to ice a Bundt cake? Bundt cakes are often not iced or decorated. Instead, use a glaze that is poured over the top.
- Question I refrigerated my frosting, and it has now become stiff and won’t spread over the cake. What can I do to help? Before frosting the cake, you may just microwave the icing for a few seconds or let it to get to room temperature.
- Question When I crumb coat my cake, pieces and crumbs end up in the frosting, which is not ideal. What can I do to put a stop to this? That’s the desired reaction to a crumb coat, after all. Simply apply a tiny bit of icing during the crumb coat and then freeze it to trap the crumbs
- this way, the frosting on the exterior will not combine with the crumbs and result in crumbs. Is it okay to use butter in a cream frosting recipe? Yes, you can, but be sure to soften the material first.
- Question What can I use to frost the cake in place of a spatula, if at all? Can I use a long butter knife to cut the butter? Answer: A butter knife would be just as effective as a pastry blender, provided that the frosting is applied with care. What is a Bundt cake, and how do you make one? A Bundt cake is a form of cake that is baked in a special pan that has the appearance of a large elegant doughnut. Question Can I turn the cake over and ice it? It is possible
- nevertheless, it is not the most technically accurate method of icing a cake. What is the best way to pipe rosettes on the edge of my cake? Put the buttercream in a piping bag fitted with a closed star tip and pipe it onto your cake. Begin by applying pressure to the top of the bag and piping in the centre, working your way around the sides, then gently releasing pressure and finishing it off. If none of this makes sense to you, you can discover lessons on YouTube that may be of assistance.
- Question When I’m frosting a cake, how can I cut holes for the royal icing? One simple method is to use a piping bag tip to remove some cake from the surface of the cake before filling the area with royal icing.
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- To level the surface of your cake if it has bubbles or bumps, simply scrape them off with a knife and smooth the surface. Any ″marks″ will be covered by the icing.
- If you are putting wax paper below the cake, make sure you just cover the edges of the cake and have the ability to quickly remove the paper out of the cake when finished. You don’t want to be the one who snags the cake.
- It is always preferable to have too much icing than than too little.
- It is possible to have cake crumbs mixed into the frosting if there is not enough icing.
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About This Article
- Summary of the ArticleX Always allow for complete cooling before applying frosting to a cake; else the icing will become liquid.
- If required, slice off the tops of the cake layers so that they are entirely flat, and then coat the cake with a crumb coat, which is a thin coating of frosting that will seal in the crumbs and allow the frosting to be smoother once it has been coated.
- Refrigerate the crumb-coat for at least 30 minutes before removing the cake from the refrigerator and piping a generous dollop of frosting into the middle.
- Spread the frosting out with an offset spatula, then coat the sides of the cake and smooth out the icing with your spatula to finish.
- Continue reading the post to find out more from our Professional Baker co-author, including how to decorate your icing and pipe it!
- Did you find this overview to be helpful?
- The writers of this page have together authored a page that has been read 303,843 times.
How To Frost a Cake
Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques. Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques.
What You Need
Follow These Steps
- Place a dollop of frosting on the cake stand and set it aside. Prepare the cake stand by spreading a couple of teaspoons of frosting on it before putting down the first cake layer. This will prevent the cake from rolling around on the plate. If you don’t have a cake stand, you may use a large, wide-bottomed mixing bowl turned upside down and a plate placed on top of it as a substitute. When the cake is raised and closer to the viewer’s eye level, frosting is easier to apply.
- Stack the first cake layer on top of the cake stand.
- Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
- To make your cake layers more flat, turn them upside down and cool them that way. This will make the finished cake much more attractive and easier to construct.
- Place a couple pieces of parchment paper under your cake to prevent it from sticking.
- Make use of overlapping strips of parchment paper to tuck under the border of the cake
- this will assist to keep your stand clean while you are frosting.
- Begin with 1 to 112 cups of whipped cream frosting.
- A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
- Spread the frosting to the edge of your cake, but not all the way around.
- Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you. The icing that hangs over the sides of the cake will assist you in frosting the sides.
- Place the second layer on top of the first, top-side-down.
- Place the second cake layer on top of the first and gently press down to ensure that it adheres. Take a step back and make sure it’s level and centered before continuing.
- For the second layer, use between 1 and 112 cups of frosting.
- Place a large dollop of frosting in the center of the cake and spread it out to the edges with the offset spatula. If you end up with crumbs in your frosting, simply scrape the dirty frosting off your spatula and place it in a different bowl. When you first start to frost, be liberal with your application. Even if you end up with too much frosting, you can always scrape some off, but if you start with too little, you run the danger of drawing crumbs from the cake into the frosting.
- Sections of the sidewalls should have frost.
- Consider dividing the cake into quarters and tackling each quarter one at a time, rotating the cake stand as you work. Attempt to coat the cake with icing as soon as possible
- Smooth out the frosting or use it to make any design you choose.
- After the cake has been frosted, you may go back and decorate it. Smooth down the icing, or add swirls or other textures to make it more interesting. Remove any extra icing from the cake. With care, peel away the pieces of parchment paper to reveal your perfectly frosted cake.
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?
Nothing beats a nicely frosted cake when it comes to impressing and seducing your guests with dessert. However, while the cake recipe is essential to creating these stunning sweets, it is undeniable that it is the frosting that lends them their stunning appearance. But, how does one go about frosting a cake so neatly every time?
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
This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!
Kim Orr, of West Grove, Pennsylvania, sent the following response:
Frosted Chocolate Cake
This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.
Easy Vanilla Buttercream Frosting
After experimenting with a few other buttercream frosting recipes, this simple buttercream frosting wins the competition with its unrivaled handmade taste. You can create a variety of colors and tastes by making a few easy adjustments. Denver, Colorado resident Diana Wilson expressed her appreciation for the work done.
Mamaw Emily’s Strawberry Cake
My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
I came across this amazing pumpkin cupcake recipe and tweaked it a little to fit my preferences.Pumpkin is one of my favorite flavors, and the addition of cinnamon elevates a simple cream cheese frosting to something amazing.They went in record time when I made a batch for my husband to take to work, according to him after I made them.Debbie Wiggins from Longmont, Colorado contributed to this article.
Cranberry Coconut Cake with Marshmallow Cream Frosting
This towering cake, which is filled with a handmade cranberry curd and topped with one of the fluffiest frostings you’ve ever tasted, will make a lasting impression at any party. • Julie Merriman, a Seattle, Washington-based freelance writer
Chocolate Bavarian Torte
Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin
Maple Walnut Cake
When I was a youngster, my grandfather created maple syrup, which inspired me to create this maple-flavored cake with candied walnuts in memory of my grandfather. It is dedicated to his memory and has proven to be a popular choice among family and friends throughout the years, as well. —Lori Fee, Middlesex County, New York City
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Coffee-Chocolate Cake
Celebrate a birthday with this rich, delicious cake. Yummy! The fundamental buttery frosting has a distinct handmade flavor that cannot be replicated. You can create a variety of colors and tastes by making a few easy adjustments. — Test Kitchen for Taste of Home
Marvelous Cannoli Cake
In this decadent cake, which starts with a box mix, a delectable cannoli filling is sandwiched between the delicate vanilla layers and topped with chocolate shavings. It tastes best when it’s served very cold. Ridgefield, Connecticut resident, Antoinette Owens
Pink Lemonade Stand Cake
If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin
Marvelous Marble Cake
The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:
Tropical Carrot Cake
I look forward to August because our family reunion will be filled with laughter and delicious food, such as this classic cake with a tropical twist thanks to the addition of pineapple. This recipe was given to me by my great-aunt, and I prepare it every year for the family reunion. —Victoria Casey (Edgewater, Oregon)
Vanilla Bean Cake with White Chocolate Ganache
This cake is a standout dish with a taste that will linger in your memory for days. Feel free to use your preferred jam in place of the raspberry preserves and to personalize this classic delicacy. Lisa Bogar of Coventry, Vermont, sent in this message.
Rich Buttercream Frosting
This cake is a standout dish with a taste that will linger in your memory. This trademark delicacy may be customized by using your preferred jam in place of the raspberry jam. —Lisa Bogar of Coventry, Vermont, who contributed to this article.
Potluck German Apple Cake
When my brothers and I were children, my mother used to make this German apple cake for us. It’s a fantastic choice for a Christmas potluck or, in fact, for any time of year in general. • Edie DeSpain from Logan, Utah
Ganache-Topped Chocolate Cake
Simply stating that this cake is beautiful would be an understatement. The chocolate ganache is deserving of special occasions, but if you master the technique, it is so quick and simple to whisk together that you can enjoy it any day of the week. —Taste of Home Cooking Demonstration Kitchen
Cupcake Frosting
A simple vanilla icing is a terrific way to finish off any cupcake recipe. In place of a conventional wedding cake, I used this recipe to frost 300 cupcakes for my wedding reception. It made for a delectable variation on the traditional bridal bouquet. “I’m from Milwaukee, Wisconsin,” Annie Rundle says.
Minted Chocolate Torte
Since it was first made, our family has been able to enjoy this magnificent tiered cake. The drink is popular for a variety of events. — Barbara Humiston of Tampa, Florida, submitted this entry.
Coconut Cake with White Chocolate Frosting
My hubby is a huge fan of coconut, but he doesn’t like for cake. When I bring this beauty to family gatherings, he gets to enjoy his coconut as well. Sharon Rehm of New Blaine, Arkansas, sent this response.
Amaretto Butter Frosting
Cupcakes with this rich and buttery Amaretto topping will be the talk of the party. —Anette Stevens of Olds, Alberta, Canada Please keep in mind that every product is chosen by our editors in an unbiased manner. If you make a purchase after clicking on one of our affiliate links, we may receive a commission.
How long do you wait to put icing on a cake?
Our guideline for how long to let a cake cool fully before frosting it is to allow it to chill for at least 2-3 hours. After that, apply a crumb coat to the cake and place it in the refrigerator for up to 30 minutes. Once it is completed, you will have complete freedom to ice to your heart’s desire.
Should I put cake in fridge before icing?
You’ve finished baking your cake. You’ve given the layers time to cool. However, before you can top them with a lovely coating of icing, you must first prepare your cake and decorate it. Allow the layers to cool for a number of hours after they have been taken out of the oven, or even overnight in the refrigerator before cutting into them.
How long should you leave cake in pan after baking?
15-20 minutes
Why is my icing not sticking to the cake?
Make sure the cake is completely chilled before serving; I normally put mine in the fridge for a few minutes.After that, check to see that your icing is smooth and soft as well.This is something I use to prevent crumbs from going into the frosting, but it should be effective for your problem as well.Simply reheat a small amount of jam in a skillet and spread it on using a knife or a paintbrush.
Why is my cake falling apart when I ice it?
In comparison to a room temperature or warm cake, a cooled cake will stay together better and will have less crumbs that will rise off the cake’s surface when icing. Don’t over-flour baking pans before baking, since this will result in an overabundance of crumbs. Remove the cake from the refrigerator and use a soft brush to carefully brush away any stray crumbs from the surface of the cake.
Is it easier to frost a cold cake?
It is considerably simpler to frost a cake that has been allowed to cool and ″set.″ Wait until you’re ready to fill and ice the cake before removing the parchment paper that separates the layers. Make sure that the crumb-coat frosting is sufficiently soft so that it can be spread easily on the cookies. You will also be less likely to tear the cake if you use a light crumb-coat icing.
How do you make icing thicker?
Adding powdered sugar to icing is the most effective way to thicken it. This is a dry component that helps to increase the volume of icing. Make careful to fully combine the ingredients, then gradually add the powdered sugar to create a fine frosting.
Why is my icing grainy?
A decent buttercream should result from combining the proper quantity of sugar with the right amount of liquid if the ingredients are both in the right proportions. In addition, if it’s gritty, first try mixing it again to make sure you’ve given the sugar enough time to incorporate properly. However, if it’s still gritty, you might need to add a bit extra moisture to it.
What is the best way to frost a cake?
Take the Following Steps Place a dollop of frosting on the cake stand and set it aside.In order to assemble the cake, place the first layer of cake on the cake stand.Place a couple pieces of parchment paper under the cake to protect it from the elements.Start with 1 to 112 cups of whipped cream icing.
Spread the frosting to the edge of your cake, but not all the way around.Place the second layer on top of the first, top-side-down.
Can I ice a cake the day before?
Don’t prepare the frosting ahead of time. If you want to be able to work ahead of time, always create your cake before you start on the icing. You may either chill it overnight or freeze it on a baking sheet, separately wrapping each layer in plastic wrap and aluminum foil before serving.
5 Easy Ways to Decorate Cakes Without Tools
- Five simple cake decorating techniques that may be used to decorate cakes without the need for cake decorating tools. All of the decorations for these cakes are made with items you already have on hand. Caking tools are something I’m a little fascinated with. I’m guessing that the majority of individuals don’t have an armory of cake decorating equipment stashed away in their kitchen like I do. Even if you do, there are instances when you just want to make do with what you have on hand at the time. So I’ve come up with some simple cake decorating ideas that you may use even if you don’t have any cake decorating tools. This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. My policies are available through a link in the website footer. Go to the following page: There are several types of cakes that you will need: the vanilla bakery-style cake
- the pleated cake
- the ruffled cake
- the textured watercolor cake
- and the sprinkle cake.
- Other articles you might be interested in reading include:
Supplies You’ll Need:
- A layer cake that has been cooked (You can find a super delicious vanilla cake here and a really good chocolate cake here.)
- Frosting (I made my favorite vanilla bean buttercream for this). You may find the recipe on this page.)
- A big knife (if you don’t have an icing spatula, you may use the straight, back side of a large knife to smooth the icing)
- gallon-size freezer bags (you can use quart-size, but you’ll have to replace it with icing more frequently). In addition, you must use ‘freezer bags’ rather than standard bags for storing food in the freezer. You’ll wind up with an icing blowout if you use those since they’re not robust enough. Please take my word for it
- Sprinkles (Don’t be concerned if you don’t have any on hand. A second alternative is to use cookie crumbs)
- Food coloring (if you don’t have any of them, that’s OK as well. All of these cakes will still look fantastic)
- a teaspoon
- a cookie cutter
- a vacuum cleaner (since the sprinkles are going crazy)
- and a cake stand.
The vanilla bakery-style cake:
This one, I believe, is the simplest and most expedient of the five.Alternatively, you may tint your buttercream with food coloring, or you can leave it white, like I did.Making the icing for your cake is the first step.If you don’t have an icing spatula, you may smooth your buttercream using the back of a big knife’s straight edge and then wipe the bottom of the cake plate with a paper towel to clean it up.
Next, place your icing in a freezer bag and freeze it until firm.Push the frosting to one corner of the bag and screw the bag closed.Take a corner of your freezer bag and cut it off.Squeeze out a small amount of icing and check to see that you have cut enough of the freezer bag off.Make little dots all over the bottom border of the cake using your squeezer.
Top border has swirls created by squeezing away the excess.Finish it off with a few sprinkles, and you’re done!
The pleated cake:
You’ll want to start with your iced cake for this particular dessert.Score vertical lines all around the perimeter of the cake using a very clean ruler or long knife to use as a piping guide.Fill your zipper freezer bag halfway and cut off the corner, much as we did for the bakery-style cake above the page.Make sure that the top seam of your ziplock is up and the bottom seam is down before you begin piping your zigzags.
You don’t want them to be too flat (horizontal to the cake).Simply pipe zigzags all the way up between each line that you scored to complete the design.You’re just shifting the position of your piping bag from left to right.Continue to work your way up the cake until you reach the very top.After that, pipe little dots over the top edge of your cake to create a border effect.
After that, you may decorate the top with sprinkles or candles.My version is straightforward.
The Ruffle Cake:
Begin with the icing on your cake.It is not required to be visually appealing.Ruffles are going to be used to conceal the flaw.After that, fill a ziplock freezer bag halfway with icing and cut a corner off of it.
Before you begin piping, double-check that the freezer bag seams are at the top and bottom of the bag.Individual ruffles will be created by you.Each and every ruffle is shaped like a closed ‘U’ form on the inside.Pipe the first one, then go to the right and pipe the next.Begin from the bottom and work your way up and around the base.
Then you’ll go on to the row above that and continue.Fill in the space between your ‘U’ and the ruffle below it with a little overlap so that the bottom of the ruffle is covering the pointy portion of the ruffle below it.At this point, it’s not going to seem really attractive, but keep going anyhow.
- Once you’ve gone all the way around the cake and it’s completely covered in ruffles, add some dots to the top of the cake.
- I also sprinkled some white and transparent sprinkles on top of the cake to finish it off.
The Textured Watercolor Cake:
This one is my favorite since it’s difficult to make a mistake with it.Because of the texture we produce on the cake, you won’t have to worry about making your buttercream smooth, and there will be no piping required with this cake.To begin, combine around four different colors of icing.One of the colors will serve as your foundation coat, so be sure to prepare enough of that color to cover the whole cake.
Keep in mind that this will be the dominating hue you will notice throughout the game.Now take that base color and use it to frost your cake with it.At this stage, don’t even bother trying to make the frosting seem attractive.As much as possible should be applied because some will be removed during the smoothing and texturing processes and you don’t want your cake to show through.Don’t allow your base layer to become too crusty, and don’t put it in the refrigerator just yet.
This layer must maintain its smoothness and workability for the next stage.Now take the other colors you’ve made and just smear them on the cake in random patterns, if you want.Don’t forget about the hat.
- It’s not going to be pretty at this point.
- Don’t get too worked up over it.
- Using an icing spatula or a broad knife, smooth the sides and top of the cupcake.
- You don’t have to be concerned about having it perfectly smooth.
- In the following phase, we’ll add some texture to it.
- Take a teaspoon, preferably one with a more pointed tip, and place it in the cup.
- Drag the spoon around the cake with the tip of the spoon (with the back of the spoon pointing away from the cake).
- To begin, start at the bottom and work your way up and around.
- When you reach the point where you started, tilt it up and continue working your way around.
Otherwise, the buttercream would pile up on the spoon and create huge clumps, necessitating the need to wipe the spoon off repeatedly.Using the end of the spoon, create a swirl pattern on the top of the cake.When you’ve finished texturing the cake, go back over some of the areas where the icing clumped together and texture those areas until you’re satisfied with the results of your work.It’ll all come down to this:
The Sprinkle Cake:
On this cake, I chose chocolate buttercream, but you may use any color you choose.You’ll need a cookie cutter of your choice…any shape will do.Someone’s initials, in my opinion, would be quite lovely.First and foremost, frost your cake.
This is when things become extremely nasty.Put your sprinkles in a large mixing dish.Take a few handfuls of sprinkles and gently press them into the cake’s foundation.Simply use a random pattern to create your design.Sprinkles will end up all over the place.
The cake remained poised on one hand as I grabbed sprinkles with the other while I stood over the sink for this photo shoot.With a pastry brush or paper towel, wipe the cake board well once you’ve finished decorating with the sprinkles.To begin, take a cookie cutter and set it on top of your cake where you would like your design to be seen.
- With the back of my spoon, I gently patted the sprinkles into the interior of my cutter, ensuring that they were evenly distributed throughout.
- Remove the cookie cutter from the cake by raising it straight up and away from the cake.
- Even if there are a few stray sprinkles, you can easily brush them away with a pastry brush or dab a little buttercream on the end of a spoon and slightly contact the sprinkles…they’ll adhere themselves to the spoon!
- Now you may put some buttercream in a freezer bag, snip a corner off the bag, and pipe generous dollops of buttercream across the top of the cake.
- Hold the piping bag directly over the top of the cake, so that it does not contact the cake.
- Squeeze the bag and let the dollop to accumulate before stopping squeezing and lifting the bag up.
- You may either pipe a pearl border around the edge or leave it simple.
- The buttercream dollops are my favorite since, after all, there’s nothing wrong with a little more frosting on your cake, right?
- That’s all there is to it!
There are five different ways to adorn cakes without using any cake decorating tools at all.There are a plethora of possibilities available here.Using strategies from each of them, you may make your own copies of the works.Have a good time!
Remember to save it to your Pinterest board for later!
Can You Pipe Canned Frosting?
You may construct stunningly adorned cakes by piping icing on top of them.When it comes to piping embellishments on baked products, the majority of people prefer to use homemade frosting.This may have prompted you to inquire whether canned frosting could be piped.Even while preparing frosting from scratch is delectable, the process is time-consuming and somewhat messy.
Canned frosting may be a delicious and time-saving alternative to preparing your own from scratch.The benefit is that you will save time while still enjoying delectable dessert options.Piping lets you to create a variety of patterns and motifs by utilizing different tips and techniques.Although it may take some time and effort at initially, you will be able to create gorgeous and wonderfully adorned cakes in no time.If you like making cakes and cupcakes, learning to pipe is a valuable talent to have.
Can You Pipe Canned Frosting?
Although most people use a spatula to decorate with canned frosting, you may also pipe with canned frosting if you have a pastry bag.Rather than having to create your own icing, this might be a terrific option.Because store-bought frosting is often thinner in consistency than homemade frosting, it will require some tweaking to achieve the desired consistency.Powdered sugar will be required in order to achieve the proper consistency for piping your icing.
With the use of powdered sugar, you may make your frosting stiffer so that it can be piped properly.The frosting will most likely be too thin to support your drawings right out of the can when you open it.
Making Your Canned Frosting Ready to Pipe with
The following items are required: one 16-ounce container of canned frosting, 1/4 cup powdered sugar, and a stand mixer fitted with a whisk or paddle attachment to pipe the frosting.If you choose, you may use any flavor of canned frosting you desire, whether it’s vanilla buttercream, chocolate frosting, or cream cheese frosting.However, if you want to tint the frosting with food coloring, vanilla buttercream is the finest choice for you.The amount of frosting in one 16-ounce jar of canned frosting is usually sufficient to cover an eight- or nine-inch two-layer cake.
You may also use one jar to frost up to 36 cupcakes at a time.
How to Prepare the Store-bought Frosting
Add your one can of frosting and one-fourth cup of powdered sugar to your stand mixer and blend until smooth.Mix the powdered sugar into the frosting on a moderate speed until it is well integrated.After that, increase the speed of the mixer to medium-high and beat the frosting for 30 seconds.If necessary, you can increase the amount of powdered sugar used to make the icing firmer.
Add one tablespoon at a time, stirring constantly, until the desired consistency is attained.It is preferable if the frosting is a little firm since it will aid in the correct adhesion of your embellishments on the cake.A few drops of food coloring can be added if you want your frosting to have a different color.Incorporate it into the frosting and continue to add a couple of drops at a time until you get the desired hue.Once the frosting is finished, transfer it to a piping bag and set it aside.
Make careful to fill it no more than three-quarters of the way up.You will only need a few of teaspoons of icing in your bag for writing purposes.Otherwise, it will be more difficult to maintain good control over the piping bag while spelling your text.
- There are several different piping tips that you may use to design your cake, depending on your preferences.
- Creating classic swirls with a 1M tip is an excellent first step for novices.
- A star 21 tip is a fantastic place to start if you want to pipe decorations and flowers on your cake.
Storing Leftover Frosting
If you have any leftover frosting, you may store it in an airtight jar in the refrigerator for up to a week at room temperature.Before using your frosting, let it to come to room temperature first.Frosting that is too cold to use for decorating might be difficult to work with, so make sure your frosting is at normal temperature before using it.You may also freeze any remaining frosting if you have some.
Place your frosting in a Ziploc bag and press out all of the air before sealing the bag firmly.The product may be stored in your freezer for up to three months.Before using it, allow it to defrost in the refrigerator overnight or for at least two hours before using it.After that, allow it to cool to room temperature before using it again.Rubbermaid 2063704 Rubbermaid 2063704 Rubbermaid Food Storage Containers with Easy-to-Reach Vented Lids
Piping with Canned Frosting
Making canned frosting instead of handmade frosting is an excellent alternative to using homemade frosting.You may attain the desired consistency by simply adding powdered sugar to the mixture.When you bake your cakes, you will be able to make stunning designs and patterns while reducing the amount of time it takes to prepare them.For your piping, you may use whatever flavor of canned frosting that you desire.
You may save time and worry in the kitchen by using your favorite store-bought frosting instead of making it from yourself.Do you have any queries on how to pipe frosting from a jar of condensed milk?If this is the case, please post your queries in the comments section below.Do you think this article is interesting?Please share this with your Facebook friends.
Great Tips for Frosting Cakes
- Nancy Kux was a pastry chef who also owned and operated a bakery called Nancy’s Fancies for many years. She is an active member of a number of culinary organizations, including the San Francisco branch of the Baker’s Dozen, where she has served as President and acted as a mentor to many others. Nancy recently presented the Baker’s Dozen with a guide for prepping a cake for frosting, as well as excellent frosting methods that are easy to follow. She agreed to share her post with us at The Vanilla Company because I was amazed by how detailed her advice was, and I urged her to do so. She easily consented and went on to provide even more details. I hope you find this information beneficial. I’m certain that I did. Preparing a Cake to be Frosted is an important step. When creating a cake that will be frosted, I would bake it for at least 10 hours or more before icing it, allowing it enough time to cool completely and firm up before frosting it. When using cake flour, the cake will be more delicate, but you can substitute other types of flour if you want. Baking a particularly tall cake and then chopping it into tiers was never something I like doing. I liked to bake it in two or three pans rather than one large one. Simply alter the baking time to suit your needs. I usually set my timer for a shorter amount of time than the recipe asks for in order to avoid overbaking the cakes. After that, I put a notation in the recipe of the exact amount of time it took to bake it. I always use parchment paper for my baking projects. When you take the cake out of the pan, the centre of the cake will not be stuck in the pan anymore. If the cake will be iced, I never butter (or oil) the cake pans before baking it. Cakes can be left to cool for considerably longer periods of time than 10 minutes. Using a thin knife, run it over the edges of the cakes to release them when you are ready. It is rare that the cakes will break apart after they are depanned if they have been allowed to cool completely. If the cakes are really fragile, cut a ring of cardboard that is just slightly smaller than the pan and place it on top of the layer so that you may depan it on top of the cardboard, avoiding the need to transfer it to a cake plate. Cake crumbs are also placed on top of the layers before depanning them at my bakery in order to prevent the ″wet″ tops from clinging to the cardboard if the layers need to be moved. We depanned onto the serving surface whenever it was possible. Then we stacked the layers, paper-to-paper on top of one another, sealed them ti