Friday, June 27

HOW TO: Easily Frost and Decorate a Two-Layer Cake

Frosting cakes can seam like an intimidating task but, to be honest it really is not. There are a few tricks that are easily learned along the way to help make this task a little less intimidating. I am going to share these tips and tricks with you today.

First, remember you are a home based cook. Your most likely not in an industrial kitchen, you probably do not own all the fancy tools, and you probably do not need to frost a cake everyday? After all, who does? I say this because, your cake will not look picture perfect from a box, but it will look really close.

To do this you are going to need the following:

  1. 2  round 8-9" cakes
  2. 4-5 cups frosting, for filling and covering
  3. 1/2-3/4 cup frosting, for writing if desired
  4. 18 berries, candy pieces, sugar flowers, or any edible decoration your would like which is roughly 1/2" in size.
  5. 2 large zip bags or pastry bags
  6. Large flat spatula 

Let us start with tip number one: Make sure you frost a completely cooled cake. Not cold, but completely cool, it should feel nice a cool to the touch.

Make sure you take the time to level the cake, use a long serrated knife and work evenly and carefully. Cut the cake right across the surface where the edges even out. Cutting across to remove the domed top.

Remove the top and put it aside, you will not need it. Feel free to enjoy eating it while you frost.

Place one of these cakes onto a round, edge free plate or cake board.

Spread 1 1/2 cup frosting across the surface of the cake in an even layer.

Tip number two: place second cake top side down onto the filling. You will get less crumbs and flaking if you do this.

Spread another 1 1/2 cups frosting evenly across the surface of the cake, making sure to work the excess frosting to the edges.

Place large dollops of frosting around the edges of the cake, use 1 cup to do this.

Tip number three: spin the plate/cake not the spatula. Hold the spatula with a firm grip in place and rotate the plate.

Place the spatula 1/4" away from the cake and turn the cake to spread the frosting evenly around the outside of the cake.

Tip four: fingers are okay.

Use you finger and gently run around the edge to flatten out any frosting that bubbled up.

Place remaining cup of frosting into your zip bag or frosting bag.

Tip five: you do not need frosting tips, just really sharp scissors.

Cut the tip or corner off of the bag. Care fully cut a slit 1/8" long into the edge and then rotate and cut in the opposite direction. You should have a + shape.

Squeeze 18 1/2" high dollops of frosting around the cake.

Press your berries (or other decorative piece) onto each dollop.

 You can be done here or if you want to write on it you can.

Tip six: toothpicks make great decorating tools.

If you are going to write on the cake, trace out the words lightly with a toothpick. This way, if your off on spacing it is easily fixable.

Place your writing frosting into the second bag and cut just the very tip off, so you have a thin line of frosting.

Trace over the outline of the words with the frosting.

And your done! Enjoy your new cake decorating tricks. Cheers!