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Everyone knows the icing on the cake is the best part, but it can also be one of the more challenging steps of the cake-making process. And it’s not just the fancy swirls, bobs and swags you see in bakeries. A slick, crumb-free frosting on a cake or cupcake is an achievement in itself. This guide will help you get there and beyond.

You’ve baked your cake layers, chilled them down, de-crumbed them and have them all ready for frosting. Follow these steps for the neatest, most evenly frosted and best-looking cakes. A simply and beautifully frosted cake needs no further decoration if you take the time to do it right – but rainbow sprinkles or chopped nuts hide a multitude of frosting sins, so don’t fret if it’s not perfect.

Before You Start

  1. 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.
  2. A large offset spatula and some parchment paper are small investments that will pay dividends. You’ll also need a long, preferably serrated knife to trim the cake layers and cut them in half. If you’re a cupcake fan, pick up a small offset spatula as well.
  3. If you love baking (or at least, cake-making) consider buying a rotating cake turntable on a pedestal. While not essential, it does help achieve a satiny finish quickly and easily. A cake carrier will help you transport your cake to the party.
Read this recipe on nytimes
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