– 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 do you spread frosting on a cake?
Add a bit of frosting to the center of one of the sides, and work in one direction to spread it outwards. Keep your spatula parallel to the sides of the cake as your spread, adding more frosting when necessary. Smooth the frosting. Take your spatula back to the top of the cake, and work slowly back and forth across the surface to smooth it.
How to make icing easier to spread?
To make the icing easier to spread, it may be helpful to warm it slightly or add a tablespoon of corn syrup and mix well. Then, take your offset spatula and add a large dollop to the top center of the cake. Spread the icing.
How do you put icing on a cake without breaking it?
Place a spoonful of icing on top of the cake and spread it evenly across the top and sides. For a smoother layer, dip your knife in warm water, shake off the excess drop, and run it over the icing surface. Place your iced cake in the refrigerator for 30 minutes to set, then enjoy!
What happens if you put cold frosting on a cake?
If your cake is even slightly warm, it will melt the icing which will then run over the edges and soak into the top layer, making it soggy. Further, if you use cold frosting it won’t be smooth enough to spread and will bring up a lot of crumbs. Always wait for both your cake and your frosting to reach room temperature.
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.
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
- Rest at room temperature.
- Add corn syrup.
- Water bath.
- Whisk frosting.
- Use your hands.
Should I put cake in fridge before icing?
Before You Start
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you’ve made your frosting ahead, make sure it’s at room temperature before you start.
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.
What can I use instead of a cake scraper?
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.
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.
Why does my cake fall apart when frosting?
Adding too much moisture to your cake, like milk, buttermilk, or oil, can cause it to fall apart. There won’t be a proper balance between the wet and dry ingredients. This will cause the structure to not be able to stay together because there is too much moisture in the batter.
What liquid do you put on a cake before icing?
Simple syrup is a baker’s secret weapon. I use it on cakes, cupcakes, cookies (on the rare occasion) and even in my cocktails! The recipe for simple syrup is easy and can be modified in a million ways.
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.
- Promotional material
- 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.
- 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
- 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.
More information on the replies Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome.
- 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.
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 Ice a Cake
Article to be downloaded article to be downloaded Whether it’s a chocolate, lemon, or carrot cake, this delicious dessert isn’t complete unless it’s been frosted with a generous amount of icing.A finished cake will taste delicious no matter how it is iced, but if you want it to appear particularly attractive, there are a few tricks to follow.Continue reading to find out how to frost a simple cake or a layer cake from scratch.
- 1Place the cake on a serving plate. It is preferable to ice the cake on the same dish that will be used to serve it, because once the cake has been iced, it will be impossible to transfer it to a different plate.
- 2Allow the cake to cool fully before cutting into it. If you attempt to frost the cake before it has completely cooled, the icing may melt and destroy the texture of the cake. Remove from the heat and let it to cool to room temperature until you no longer feel warmth when you touch it with your finger. Promotional material
- 3 In a large mixing bowl, combine the confectioner’s sugar and the water. Approximately one cup (or more) of confectioner’s sugar is required for a cake that is 9 inches (22.9 cm) in diameter. You can always make more if you run out of ingredients. Granulated sugar should not be used since it is not fine enough and will result in a gritty texture in the icing
- It is also not permissible to use other types of sugars in icing, such as brown sugar.
- 4 Bring a cup of water to a boil. Pour a teaspoon of hot water over the sugar and stir until the water is completely absorbed by the sugar and the mixture is smooth and spreadingable. Adding another teaspoon of water if the icing is too thick or lumpy after the first teaspoon of water has been swirled in can help to thin it down. Continue stirring and adding little quantities of water until the frosting reaches the desired consistency
- if you add too much water and the icing turns runny, add more confectioner’s sugar to the mixture. If it’s too thick, thin it out with additional water.
- 5 Finally, add some color and taste. When making your frosting, you may experiment with different colors and flavors by adding a few drops of food coloring and flavoring. In a large mixing bowl, fully combine the color and flavorings, stirring constantly, until the icing has attained the color and flavour that you wish. Popular flavors include vanilla, almond and hazelnut extracts, as well as peppermint and other scented extracts. These may be found at a variety of grocery stores, and baking businesses also carry a huge array of them.
- Keep in mind that a little color and taste goes a long way, so be cautious not to overdo it. Add two or three drops, whisk it in, and then taste and inspect it before deciding whether or not to add more.
- 6 Using a spatula, spread the frosting on the cake. Place some frosting over the top of the cake with the help of a spoon. A butter knife may be used to spread it evenly across a slice of bread in the same manner that you would butter a piece of bread. Recall that you should put frosting on both the sides and the top of the cake.
- By dipping the knife into warm water, brushing off the excess droplets, and using it to smooth out the icing, you may get a smoother coating of icing.
- 7Decorate the cake as desired. Sprinkles, marzipan models, plastic figures, birthday candles, and other decorations can be added. Baking supply stores provide an almost limitless number of options.
- 8Set it aside for a while. Place the cake in the refrigerator to allow the frosting enough time to set completely. It will be ready to eat in about half an hour after it has been prepared. Advertisement
- 1Bake two layers of cake that are the same size. Round or square cakes are OK, but it is critical that the measurements are precisely the same on all of them. Allow the cakes to cool fully before transferring one to a serving plate. Given how cumbersome the cake will be once it has been tiered and decorated, it is advisable to use the same plate on which you will be serving the cake. Slice away at the rounded top of the cake using an extra-long serrated knife. The top of the cake should be about 14 inches (0.6 cm) from the top if you hold the knife parallel to the brim of the cake. Make sure to slice straight across the board, keeping the knife level as you do so. Make an effort to produce a flat and equal surface. As previously said, this will act as a foundation for the second layer.
- Remove the rounded top of the cake and toss it in the trash, or keep it for later consumption.
- You should avoid attempting to cut off the top of the cake with a little knife since this will result in an uneven surface.
- 4 Filling should be applied on the cake layer. Spoon the filling of your choice onto the bottom layer of the cake and spread evenly. Spread it evenly across the layer with a spoon or a knife until it covers the entire layer. Cake fillings that are popular include raspberry, lemon curd, cream, and chocolate
- avoid allowing the filling to leak over the sides of the cake since you don’t want it to mingle with the frosting.
- 5 Place the second layer of the cake on top of the first layer, and bake for another 15 minutes. The flat side of the second layer should be on the bottom of the cake, and the rounded side should be on the top of it. When slicing off the rounded top of the second layer with a serrated knife, continue the process until the completed cake is flat instead of domed. In order for the smooth, flat bottom of the second layer to serve as the cake’s top, turn the cake cut side down.
- When you are adding the second layer, use a paper towel to wipe away any filling that has squeezed out.
- 6 Apply a crumb coat to the top of the cake. If you want a professional-looking cake, you’ll need to apply two layers of icing, beginning with a ″crumb coat″ that will act as a base to capture all of the crumbs, ensuring that the second layer is clean and free of crumbs. Butter knife is used to frost the cake, which can be done with the icing recipe listed above or your own creation. Unless you specifically request it, the crumb coat does not need to be flavored or colored. Plain white frosting can be used on the cake
- be sure to cover the entire cake, including the sides. Precautions should be taken to avoid getting too much filling mixed with the frosting
- It’s fine if the crumb coat isn’t perfectly smooth – the goal is just to cover the entire cake and trap in the crumbs.
- Allow for half an hour of drying time after applying the crumb coat before proceeding.
- 7 Ice the cake with a final layer of icing to complete the design. Using the icing recipe from above or your own creation, ice the cake a final time to create a beautiful coating of frosting. If desired, flavor and color the batch of frosting that will be used for the final layer of the cake.
- Decorate the cake with sliced fruit, flowers, or other toppings, and then leave it aside for a few minutes before serving.
- 8Finished. Advertisement
- Question Add a new question Question Is it necessary to chill the cake before icing it? ‘Matthew Rice’ is a pen name for Mathew Rice. Professional Baker with a Dessert Influencer background Since the late 1990s, Mathew Rice has worked in pastry kitchens all throughout the country, and he is presently the owner of Pink Door Cookies in Nashville. His works have appeared in publications such as Food & Wine, Bon Appetit, and Martha Stewart Weddings, among others. Mathew was named one of the best 18 chefs to follow on Instagram by Eater magazine in 2016. In 2018, he made an appearance on season 18 of the Food Network’s Beat Bobby Flay, where he took home the win in his episode. Answer from a Professional Baker and Dessert Influencer Expert If you like, you can even freeze the cake just after it comes out of the oven! When the cake thaws, it will become more moist, which will make frosting it much simpler. In addition, there aren’t nearly as many of those bothersome crumbs to deal with as there were before!
- Concerning the Question What is the best way to write ″Happy Birthday″ on a birthday cake? If you wish to write with icing, you’ll need a piping bag to do so. You fill the piping bag halfway with icing, hold on to the top, and squeeze the icing out of a small hole at the bottom of the bag with your other hand, writing with the tip. What can I do to ensure that my icing has a very smooth surface? It is possible to get an icing smoother from your local craft store.
- Question How can I make my frosting harden? It’s like a slim spatula with a flat blade that’s made to smooth surfaces like cakes. Refrigerate the cake once it has been frosted. After a few hours, the frosting will begin to thicken and become more solid. Keep in mind that the frosting will never get completely solid. What should I do if the custard causes my cake layers to become slick as they bake? Place the cake in the refrigerator overnight to allow the custard layers to firm up a little. If you are still having difficulties, you can put the cake in the freezer overnight and cover it with plastic wrap to prevent ice from forming on the cake – but this is not recommended.
- Question What is the proper way to apply rolled frosting to a cake? Make the icing a little larger in diameter than the area you wish to cover with it. Place it over the cake slowly and carefully, cutting away the edges with a sharp knife. What is the best way to build a piping bag?
- Question What is the best way to create butter icing? Mix together 90g soft butter, 160 grams confectioners’ powdered sugar, and 1 tablespoon water in a stand mixer, adding the sugar and water gradually to the butter.
- Question What is the best way to bake a cake without using an oven? Community of Lena Mao Answer A cake cannot be baked in the absence of an oven.
- Question Is it feasible to manufacture icing that does not contain butter? To make it thicker, you may add powdered sugar and water, which should be refrigerated for about half an hour before serving.
- Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. In addition to confectioner’s sugar, other names for it include powdered sugar, icing sugar, and 10X sugar.
- You may put the cake in the microwave for 10 seconds on maximum power if you’ve been a little sluggish and the icing is starting to solidify before you’ve finished putting it on the top of it. This should help to clear it up and restore its runny consistency.
- If you make a mistake and pour in more than a couple of teaspoons of water, start over since you need around 3-4 heaping teaspoons of icing sugar for every teaspoon of hot water you use. It takes the full bag of icing sugar to make one cup of water.
Things You’ll Need
- Ingredients: confectioners’ sugar
- boiled water
- a mixing bowl
- a teaspoon
- a cake
- food coloring and seasoning
- a filling
About This Article
Summary of the ArticleXTo frost a cake, start by making your icing by putting confectioner’s sugar and boiling water in a mixing bowl and stirring until it reaches the consistency you wish.Vanilla extract can be used to flavor it, and a few drops of food coloring can be added if desired.A tablespoon of frosting should be used to cover and smooth out the top and edges of a cake before serving.Dip your knife in warm water, brush off any excess water, and run it over the icing surface to create a smoother coating.Allow 30 minutes for your iced cake to set before cutting and serving it up!
More information from our Professional Baker co-author, including how to utilize frosting between layers of cake, may be found further down in the article.Did you find this overview to be helpful?This page has been viewed 817,417 times because of all of the people who have contributed to it.
Learn how to frost a cake that your friends and family will ooh and ahh over—no special tools required.
There isn’t anything more magnificent and appealing than a nicely decorated cake when it comes to sweets. While the cake recipe is extremely essential to creating these stunning sweets, it’s no secret that the icing is what makes them seem so stunning in the first place. But, how does one go about frosting a cake so flawlessly?
What Is the Best Way to Frost a Cake?
When it comes to icing a cake, especially for novices, it is recommended to go with a straightforward yet visually appealing finish. A cake frosting job won’t necessitate the use of many sophisticated tools, so put those pastry bags and piping tips away for another time (or for these cupcakes). Instead, get a few essentials for the kitchen.
To Frost a Cake, You’ll Need:
- You may use your favorite layer cake recipe, as well as whatever icing you choose.
- Knife with a long serrated blade
- offset spatula
- waxed paper
- Serve on a serving dish or on a cake stand
Step 1: Level Your Cake
Home Cooking at Its Finest Prior to icing, it is a good idea to level your cake to ensure that your cake is as stable and flat as possible.This makes it easier to build your cakes, however if you prefer the domed appearance of a handcrafted cake, you may opt to leave the top layer unleveled.Allowing the layers to cool fully will help to level the cake.In addition, icing warm cakes is not a good idea (you will end up with runny frosting).Alternatively, you may chill the cake before icing and leveling it if you want.
This will assist in making the cake a little stiffer and therefore making it simpler to deal with.Place the cake on a flat surface now, so that the layers are even and level.Remove the dome of the cake from the pan by cutting it off with a long, serrated knife.Make a tiny trifle out of the cake leftovers, or just eat them as an after-dinner snack (which is my personal choice).
Step 2: Stack the Cakes
Home Cooking at Its Finest Following that, you’ll arrange your cakes in a stack.Prepare your serving dish or cake stand by lining it with strips of waxed paper before placing your ingredients in it.This will assist you in achieving a clean finish in the end.After that, adhere your initial layer to the wall.To prevent your cake from drifting about on the plate, apply a little dollop of icing onto it before setting down the first layer.
Then, using a spatula, place the filling on top of the cake and cover with your next layer.Continue with a third and fourth layer, if you have them available to you.
Step 3: Give the Cake a Crumb Coat
Taste of Home
When all of your layers are stacked and even, it’s time to give your cake a short coat of crumb coat to finish it off.Simply said, a crumb coat is a very thin layer of icing that is applied to the whole cake before baking.This aids in the collection and containment of crumbs, as well as providing a solid foundation for your show-stopping finish.If you want to crumb coat a cake, simply pour a very thin layer of icing over it with an offset spatula—one here’s of our favorites, as well as a few other necessary kitchen utensils.Make this coat as thin and even as possible by using a thin, even stroke.
Once you’ve completed, place your cake in the refrigerator for a few minutes to allow the base layer to set more quickly.It is best if the cake is chilled overnight, but even a fast ten-minute chilling in the refrigerator can do wonders.
Step 4: Smooth It All Out
Home Cooking at Its Finest After the crumb coat has dried, you may begin to add the finishing touches to your cake design.Begin by frosting the top of the cake with an offset spatula, working your way outward from the center.Dip the spatula in hot water for a few seconds, then dry it, for extraordinarily smooth frosting.The heated spatula will greatly assist in smoothing out the frosting by melting any butter or shortening that may have been included in your recipe.Then, using the same hot water approach as before, you may continue on to the sides of the cake.
Make sure to clean the spatula as you go in order to get a smooth finish; a bench scraper works well for cleaning the sides as well.Within minutes, you’ll have a wonderfully smooth, flat surface that you can be proud of.It is possible to end right here if you are happy with the appearance of the cake.Simply remove the strips of waxed paper with care and proceed to serve.
Step 5: Finish It Off with Some Swirls
Home Cooking at Its Finest In order to give your cake a unique finishing touch, you may go one step further and incorporate swirls into your design.Use a teaspoon to distribute swirls of frosting on top of the cake (you may use the same hot water procedure as previously).Make use of the spoon’s reverse side.It’s what gives this chocolate cake such a beautiful finish to the top of the cake.When you’re finished, just peel away the waxed paper to reveal a beautiful finish and a perfectly clean cake plate.
“Can I Frost a Cake the Day Before?” and Other FAQs
It seems like there are a few questions that come up again and over again when it comes to baking and decorating cakes—I’m sure I’ve done my fair share of Googling while baking. Here are some answers to some of the most often asked questions about cakes.
Q: Can I frost a cake the day before?
A: Of course you can! A cake that has not been cut and frosted will taste just as good the next day. The only exception would be a cake that has been decorated with any type of fresh whipped cream. That’s much better when it’s fresh.
Q: Do you have to refrigerate cake?
A: It is dependent on the situation. The majority of frosted cakes will keep very well at room temperature for a few days. Keeping your cake in the fridge is recommended when using fresh fruit in the cake or when using cream cheese, mascarpone cheese, or cream of tartar in the icing.
Q: Should I refrigerate cake before frosting?
A: You are under no obligation to do so. Ice cream might make it simpler to manage and level a cake, but it is not required to chill the cake before icing. Just make sure your cake has been allowed to cool to room temperature before leveling or icing the surface.
Q: How do I transport a cake?
- A cake carrier is your best chance for transporting your cake from point A to point B without it breaking apart.
- You can purchase a fine, simple one for about $16 or a vintage-style one for a little bit more money, depending on your preferences.
- Remember to store it on a flat area in your car, such as the trunk or the floor, to prevent it from rolling around.
- If you don’t have a carrier, try to find a box that will fit your cake plate as snugly as possible and cover it with plastic wrap instead.
- In case of any disasters, be sure to include a little extra icing and decorations.
- Smudges may be readily removed once you are at your destination, if necessary.
Do you enjoy frosting?Try These Cakes with a Homemade Flavor
Come-Home-to-Mama Chocolate Cake
You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Test Kitchen Receive a Recipe.
Pecan Cake with Cookie Butter Frosting
My mother and I purchased a jar of cookie butter in order to experiment with it, and we immediately fell in love with it. I thought the flavor would pair nicely with maple syrup and nuts, so I created this cake to showcase them together. I prefer to use pecan halves to decorate the top of the cake in a decorative pattern. N. Larsen (Columbia, Maryland) writes:
Nana’s Chocolate Cupcakes with Mint Frosting
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
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
A few basic ingredients are combined to create a creamy frosting that may be used to decorate cakes, cupcakes, and cookies. If you enjoy baking sweets, have this frosting recipe on hand for when you need it. — Test Kitchen for Taste of Home
Potluck German Apple Cake
When my brothers and I were children, my mother used to make this German apple cake for us. It’s a fantastic choice for a Christmas potluck or, in fact, for any time of year in general. • Edie DeSpain from Logan, Utah
Ganache-Topped Chocolate Cake
Simply stating that this cake is beautiful would be an understatement. The chocolate ganache is deserving of special occasions, but if you master the technique, it is so quick and simple to whisk together that you can enjoy it any day of the week. —Taste of Home Cooking Demonstration Kitchen
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?
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.
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.
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 wor