Frosting a layer cake can be hard. Cake crumbs to get pulled up and ruin the clean, even look you were going for; the frosting turns out uneven, thicker here and thinner there. If you bake frequently (or want to!), there are a few simple tools you’ll need to start whipping up beautiful, perfectly frosted cakes. And for those who rarely bake, it may not be worth it to acquire some of the materials needed, but the tips here should still help you make your occasional cake more excellent. Let’s get started!
List of Materials
The materials you choose to gather are dependent on the level of perfection you’re going for. If you see yourself icing cakes every week or a few times a month, or you’re just very passionate about how your cakes look, you might want to go whole hog and pick up every item on the list. If you just want your cake to look a bit prettier, you’ll just need some version of the first three items!
- Parchment paper
- Serrated knife
- Cake icing spatula / knife
- Warm water (optional)
- Cake board (optional)
- Pastry bag with cake icing tip (optional)
- Revolving Cake Stand (optional)
- Before you bake your cakes, line the cake pans with a cut layer of parchment that is greased and lightly dusted with flour. this helps in removing your cake cleanly.
- Bake your cake! Try one of these beautiful birthday cakes! Or luscious layer cakes. Just remember to let the cake cool completely before you frost it, otherwise you’ll wind up with gunky, melted frosting.
- Pick your frosting. I personally love this simple whipped cream cheese frosting. This chocolate fudge buttercream is excellent too.
- If you intend on moving your cakes around, you might want to pick up or make cake board for yourself too. It’s essentially a cardboard cut-out that’s about 1-inch wider than your cake that can give it some stability as you move it from stand to box to fridge, etc.
- Once your cakes are cooled, use your sharp serrated knife to level the cakes. Some people like to do this while the cake is still in the pan so that they can use the pan’s top to ensure an even cut.
- Prepare your cake board or cake stand (if you’re using it) and flip your cake over (cut side down) onto it. If you used the parchment paper, pull it off.
- To frost the top of the cake, you’ll need about a cup of frosting. You can either use a pastry bag with a wide, cake icing tip or just use a spatula to spread it out.
- If you’re using the icing tip, angle the tip against the cake and frost it from the outside in in nested circles (like a target).
- If you’re using a spatula, put your dollop of frosting in the center of the cake and spread it as evenly as you can, all the way to the edge of the top layer. Add more frosting if necessary.
- If you’re using an icing spatula, now would be a good time to run your knife under warm water to clean it. A clean, semi-warm spatula helps ensure smoother, cleaner lines when frosting.