Pro Tip: Stop every few spins to scrape excess buttercream back into the bowl. (You can also pipe it on with a pastry bag and a large round tip if you prefer.) Smooth it out by holding the long edge of a bench scraper, or a straight icing spatula, vertically and using your other hand to spin the turntable. Load your spatula with frosting and apply it thickly to the side of your cake. (Again be careful not to overwork it.) 3. Spread and spin until the top of your cake is level and smooth. Keep the spatula steady while you use your other hand to spin the turntable. Once the top is covered, hold the spatula blade against the cake. Use an offset spatula to spread the frosting out, pushing it over the top edge. Be generous, as a nice thick layer is easier to make smooth. Scoop (or pipe) a mound of frosting on top of the cake. This is what you should do when you want a more smooth, professional finish. Avoid overworking things here - once you have a nice rustic look, you’re done! How to Frost a Smooth Cake Knock down any buttercream that’s poking up and spread as needed to make the edge fairly even all around. Create fluffy peaks and valleys all over the sides of the cake, just as you did with the top. Pull the excess frosting from the top edges down onto the sides as well. Use the offset spatula to spread a thick layer of additional buttercream onto the sides of the cake while continuously rotating the turntable. Move the spatula through the frosting to create fluffy peaks and valleys. Use an offset spatula to spread the frosting out while rotating the turntable, pushing the frosting over the top edge to make an overhang. (Aim for a little over 1 cup for a 6″ round cake, or about 2 cups for an 8″ round cake.) This may feel like a lot of frosting, but it’s correct. Scoop a mound of frosting on top of the cake. A loose, rustic look is an easy aesthetic for beginners to pull off. Once the crumb coat is set, you’re ready to actually frost your cake. If you’re working with American buttercream, the cake can be left at room temperature until the buttercream has formed a crust (about 20 minutes). Once your cake is crumb coated, place it in the fridge to set for 15-20 minutes, or until firm to the touch. After about 20 minutes, the cake should be much easier to work with. Pro Tip: If you find the layers of your cake are sliding around as you work, place the cake in the fridge to harden. Don’t fret if the crumb coat isn’t entirely smooth, but make sure to catch any holes - a gap-free surface is the key to a flawless final coat. Use an offset spatula to add a small amount of buttercream to the top of your cake, then smooth it out with your bench scraper.ĭo the same for the sides, until your buttercream is applied thinly throughout. To crumb coat your cake, put some of your buttercream into a separate, smaller bowl - that way you won’t risk getting crumbs in the frosting you’ll use for the final, perfect coat. You should stack each layer top-side down, so the bottom of each cake faces up. ![]() Use the offset spatula to spread a generous amount of buttercream between each layer, holding the cake in place. Once leveled, stack your cakes on top of each other. ![]() ![]() You can use a leveler or a long, serrated knife to carefully cut the top off the cakes. All cakes need to be level, or the cake will crack and not hold its shape. The first thing you need to do is level your cake. Adding a crumb coat also helps fill in any gaps between your cake layers to create a solid surface. The thin layer of frosting traps stray cake crumbs and prevents them from popping up in your finished cake. This is when you add a thin layer of frosting to the exterior before adding a thicker, final coat of frosting on top. ![]() Bench scraper or straight icing spatulaīefore learning how to frost a cake, you need to know about crumb coating.Here’s what you need to know to make your confections look like they were crafted by a pro. So knowing how to crumb coat and frost a cake is definitely a skill worth mastering. Let’s be real: cakes are just as much about looks as they are taste.
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