How to Smooth Frosting on the Top of a Sheet Cake

Making a cake beautiful starts with the frosting. Well-frosted sheet cakes can add a little jazz to any event. The trick is to start with a smoothly frosted surface. There are a couple of ways to achieve this. You can use some basic kitchen utensils, but most bakers prefer the right tools to make things easier.

Difficulty: Easy

Instructions

Things You'll Need:

• Cake
• Frosting
• Pastry bag
• Frosting tip
• Plastic spatula

1. Begin with a completely cooled cake. Some bakers freeze the cake before frosting, then thaw it when they are ready to frost.

2. Spread a thin layer of frosting over the cake. Some experienced bakers and cake decorators skip this step. This helps to seal the crumbs in so they are not on the top layer of frosting when finished.

3. Add a second layer of frosting that's a thicker coat over the first coat. You can add the second coat with a pastry bag and wide frosting tip. Squeeze the frosting out in lines from left to right, overlapping each line slightly.

4. Smooth the frosting with a wide flat plastic spatula made for frosting cakes. If you don't have one of these, you can use a long knife.

5. Apply a little bit of pressure but not too much. If you push too hard your crumbs will surface from the top of the cake or first layer of frosting.

Tips & Warnings

• Take you time. Frosting a sheet cake takes practice and patience. You can scrape off and re-frost a cake several times if you need to. It's best to have plenty of frosting on hand.

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