How To Layer A Cake With Frosting

This step by step tutorial will evidence yous how to frost a layer cake just like a professional – with perfectly smooth, even sides and sharp edges!

This tutorial is for frosting a basic layer block using buttercream frosting. Yous can utilize any cake and frosting recipe you like.  Nosotros're looking to frost a cake with even sides and shine edges and I have some tips and tricks to get a perfect professional person cake at home, every time!

INGREDIENTS AND TOOLS

Ingredients:

• Block:  You can frost a layer cake with pretty much any cake recipe. Make sure your cake is room temperature before trying to frosting.  You tin can also chill the cake to get in easier to frost.
• Frosting: for this tutorial, buttercream frosting is the fashion to go. American buttercream and Swiss meringue both work great.

Tools:

• Cake Turntable: This is what allows you to frost smoothen sides. At that place are a bunch on Amazon that really affordable. If you lot want a professional cake, you'll need a cake turntable.
• Shelf Liner/Non-Stick Pad: While it's not mentioned often or included in block decorating kits, it'south very helpful and this goes under your cake board to go along it from slipping around while you lot scrape the icing.  Elementary cutting shelf liner to a circle or square smaller than your cake board.
• Block Lath: this is and then you lot tin can move around the cake.
• Demote Scraper: There are then many bench scrapers bachelor. It's actually a matter of preference what type you prefer.
• Offset Spatula: this is for spreading the frosting on the block and cleaning the edges.
• Knife or Cake Leveler: to ensure even cake layers before you start frosting.
• Bowl (optional): for scraping off excess frosting from bench scraper
• Towels: Either regular or newspaper towels, to make clean your bench scraper and offset spatula

Temperature of Cake

While you can definitely decorate room temperature cakes with out an issues, if you're just starting out information technology can really assist to frost a chilled cake.

Y'all can do this by:

• making the block a day in advance and keep it in the refrigerator
• After baking, permit come to temperature and so place in the freezer for 30 minutes prior to frosting.

And no matter what, do not try to decorate a warm block! It will cook the frosting and you will accept will have a sloppy gluey mess.

Types of Frosting

The most common types of frosting for frosted layer cakes are buttercream frosting. Mainly, American Buttercream and Swiss Meringue Buttercream.

Yous can use any flavor – Lemon, Strawberry, Chocolate, any you want!

Just make sure in that location is zero like sprinkles or chocolate chips as you won't be able to get a shine coat of frosting on the exterior of the cake. Salve those for the filling.

Y'all as well frosting using chilled ganache and cream cheese frosting.

Frosting Consistency

I call up when just starting out, using a thinner consistency frosting tin be helpful. Basically, if using this American Buttercream frosting recipe, use the full ¼ cup of cream or ii tbs of milk.

This helps the frosting glide and spread more than easily along the sides of the cake.

That being said, unlike people take deviation preferences on how they prefer their frostings for cakes.   Some people prefer a thicker consistency, some a thinner. Information technology is actually is a matter of personal preference that will come with experience.

Not merely that, but there are many factors that contribute to how frosting behaves. If you're in a very warm climate or warm kitchen you might want a thicker consistency to start as the butter volition stay malleable. If it is winter and cold the thinner consistency will aid.

And, if using jams or a loose filling like lemon curd in betwixt the layers,  exist sure to create a boarder of buttercream frosting around the edges so add together the filling in the middle.  This is important to keep the loose filling from spreading out in between the layers.

HOW TO Make

Leveling Block Layers

The outset step to having a professionally decorated cake is to brand certain your block layers are level and even.

This is especially truthful if your block recipe tends to dome up in the middle. There are a few principal ways to level a cake:

• Use a serrated knife
• Cake Leveler

You can also methods similar putting toothpicks into the cake at the desired hight and then using a pocketknife to get it perfectly even.

Cake baking strips also really help keep cakes level while blistering. These wrap around the cake pan and aid distribute heat then y'all get evenly baked cakes. I personally love these and apply them every time I brand a cake.

Get together and Fill

Footstep 1: Add non-stick pad and Cakeboard to Turntable

Place your non stick pad on your turntable and then place the block board on elevation. This prevents your cake from slipping all effectually while you frost it.

Step ii: Add Cake Layers and Fill up

Place a bit of frosting in the middle of the cake board and identify cake layer one on the block board.

 Add frosting on top of the first cake layer. You lot'll be using about ½ loving cup of frosting per layer (can vary depending on size and number of layers in block). Use an offset spatula and smooth the frosting before adding the adjacent layer.

Identify adjacent layer of cake on top and echo calculation frosting and block with number of layers.

TIP: if using a soft filling for the cake, such equally lemon curd or jam, be sure to pipage a boarder of buttercream frosting effectually the border before you add together the filling. If y'all don't practise this the softer fillings will spread out of the cake.

Step 3:  Make sure layers are even

Make sure block levels have not slipped and are straight. It helps to become down to eye level with the cake and slowly turn it around to make sure all sides are even and directly.If uneven, gently move into place.

Crumb Coat

Once all the layers are assembled and even, it's time to lock in the crumbs using a nibble coat.

Depending on how close to the edges yous've added your filling, go around in between each layer and add actress frosting.

And so, use a pastry pocketbook or an starting time spatula add a thin coating of frosting all around the cake to lock in any potential devious crumbs. It does not need to look pretty or be perfect. But, yous do want to brand sure the cake stays even.

Once y'all've smoothed the entire block with sparse layer of frosting, chill in the fridge or freezer for at to the lowest degree one hour.

Frost Cake

Once the crumb glaze has chilled, you tin add the next layer of frosting.

Step 1: Frost Top of Cake

Add about ½ to 1 cup of frosting along the superlative and smooth out. You want the frosting to go a bit off the sides of the cake. You lot'll be adding more frosting the to the top later so it doesn't need to exist perfect.

Footstep 2:  Frost Sides

Then, once the top is smooth go around with a pastry purse and add together frosting to the sides. While yous don't demand to use a pastry bag, I think it really helps with keeping the edges direct and even new to frosting cakes.

And so, go effectually the cake with a bench scraper, slowly making the sides fifty-fifty and shine. I recommend keeping the demote scraper at a 45-xc degree angle, depending on your preference and the type of bench scraper you lot have. Exercise both angels and see what y'all prefer.

When starting out, go around a full rotation and then clean off the bench scraper with a towel. This helps continue the cake clean.

This is the part that takes some practicing. Going around a total rotation and then cleaning the bench scraper is smashing technique for beginners to get a clean and sharp block.

It helps to endeavour to start and stop the rotation in the same spot. That too helps keep the frosting smooth and brand sure there are no vertical divots in the frosting from the bench scraper.

Tips: get at eye level with the cake and make sure all the sides and top are even. If any spots looks uneven either add or remove the frosting to get them even.

Step 3: Fill up in Gaps and Re-smooth

Fill in any gaps and re-scrape with the bench scraper.

Yous can all arctic the cake for 20-30 minutes, fill gaps and re-scrape. This can actually help go the cake smooth.

It can also assist to warm the bench scraper under hot h2o. Be certain to dry out it completely before using it on the cake, but the extra warmth volition slightly melt the frosting giving information technology a very shine cease.

Footstep 4: Smooth Pinnacle

In one case you're happy with the sides of the cake, smooth out the superlative. You lot can add more frosting to the summit of information technology needs to be evened out.

Then, smooth the edges past taking either an off-set spatula or bench scrape and gently pulling the rough edges of the cake towards the middle of cake. You don't need a lot pressure when doing this. You're basically pulling the frosting inward to get rid of the edges.

Y'all tin can also chill the cake and cut off the edges, so smooth inwards for super sharp edges.

Viola, a professionally frosted cake ready to exist decorated!This frosting method also works great under fondant.

Looking for ideas on how to decorate frosted Layer cakes? Cheque these out!

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• Cake Turntable

• Shelf Liner/Non-Stick Pad

• Cake lath

• Bench scraper

• Offset spatula

• Knife or cake leveler

• ▢ Cake baked into layers, cooled or chilled
• ▢ Frosting buttercream frosting preferred, room temperature

Get together and Make full Layers

• Using a serrated knife or cake leveler, cut or level the top/dome part of the cake off, to make the block layers even.

• Place a non-stick pad on your turntable so identify the block board on peak. This prevents your cake from slipping all effectually while you frost it.

• Identify a bit of frosting in the eye of the cake board and place a cake layer on the cake board.

• Add frosting on top of cake layer 1. Yous'll be using about ½ cup of frosting per layer (can vary depending on size and number of layers in block).

• Employ an starting time spatula and smooth the frosting on the cake layer.

• If using a sparse cake filling like jam, pipage a boarder of buttercream frosting around the edge of the cake layer and fill with the thinner filling to ensure the filling doesn't spread out of the cake.

• Place side by side layer of cake on top and repeat adding frosting and cake with number of layers.

• One time you lot've added all the layers, check to brand sure the cake is fifty-fifty. If the layers are uneven, gently adjust until it is straight. It helps to get down to eye level with the cake and slowly turn it around to make certain all sides are even and straight.

Nibble Coat

• Depending on how shut to the edges yous've added your filling, go around in between each layer and add together extra frosting.

• And so, use a pastry bag or an offset spatula add a thin blanket of frosting all around the cake to lock in any potential stray crumbs. It does not need to look pretty or exist perfect. But, you exercise want to brand sure the cake stays even.

• In one case you've smoothed the entire cake with a thin layer of frosting, arctic in the fridge or freezer for at least one hr.

Frost Cake

• One time the crumb glaze has chilled, you can add together the next layer of frosting to the top by adding about ½ to 1 cup of frosting along the superlative and smoothing it out with an offset spatula or bench scraper.

• You desire the frosting to go a bit off the sides of the cake. Yous'll be adding more frosting to the top afterward so it doesn't need to exist perfect.

• In one case the top is smoothen, add frosting to the sides of the cake using a pastry bag.

• Using a demote scraper at a 45 - 90 degree angle to cake (depending on preference and type of demote scraper) slowly rotate the cake to smooth out frosting.

• When starting out, it can help to slowly go around a full rotation and so make clean off the bench scraper with a towel. This helps keep the cake clean. Try to first and stop the rotation in the same spot, that helps keep the frosting polish and make sure there are no vertical divots in the frosting from the demote scraper.

Fill in Gaps

• Once the the frosting is some what fifty-fifty, fill in any gaps or bubbles and rescrape.

• You lot can all arctic the block for xx-thirty minutes, fill gaps and rescrape. This tin can really help get the cake smooth.

• It can too aid to warm the demote scraper under hot water. Exist sure to dry it completely before using it on the cake, but the extra warmth will slightly melt the frosting giving it a very smooth finish.

Smoothen the Top

• Once you're happy with the sides of the cake, smooth out the summit. You tin add together more frosting to the acme of it needs to be evened out.

• And so, smooth the edges past taking either an off-set spatula or bench scraper and gently pulling the summit edges towards the center of the cake.

• Now the cake if ready for final decorations such as adding fondant, more than frosting pipe, sprinkles, or chocolate drip.

• Make sure the cake is room temperature or chilled. If you frost a warm cake it will melt the frosting.
• Use a not-stick slip mat nether the cake board to keep the cake from sliding all over the place when you frost it.
• Using a pastry bag with a broad tip to utilise the frosting helps ensure an even coat of frosting.
• Go eye level with the cake every so oftentimes and slowly turn it around to ensure information technology is even on all sides.
• If using a soft filling in between the layers such as jam, be certain to add a coat of buttercream or other stiff frosting effectually the edges to keep the soft filling from leaking out or crusade the cake to bulge.
• For a vi inch iii layer block I recommend a double batch this buttercream frosting recipe.  Just, the corporeality of frosting needed can vary depending on the size of the cake, number of layers, and thickness of frosting.

Source: https://partylicious.net/how-to-frost-a-cake/

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