How to Frost a Cake

Frosting helps seal in a cake's moisture, and add another element of flavor and texture. The key to frosting a cake well is to make sure the layers are cool and free of crumbs before you apply the frosting.

Difficulty: Easy

Instructions

Things You'll Need:

• Frostings
• Cooling Racks
• Birthday Candles
• Cake Pans
• Spatulas

1. Cool cake layers in pans on wire rack for 5 minutes.

2. Cover another rack with a towel; place towel side down on top of layer and invert as a unit. Remove pan.

3. 

   Place original rack on bottom of layer; turn over both racks (as a unit) so layer is right side up.

4. 

   Repeat with other layer. Allow layers to cool completely.

5. Before frosting cake, brush loose crumbs from sides and edges of cooled layers. Support cake firmly with one hand and brush crumbs with the other.

6. 

   Place one layer, rounded side down, on cake plate, spread about 1/2 cup of frosting to within 1/4 inch of edge.

7. 

   Place second layer, rounded side up, on frosted layer. Coat side with very thin layer of frosting to seal in crumbs.

8. Swirl more frosting on side, forming a 1/4-inch ridge above top of cake.

9. Spread remaining frosting over top of cake, just meeting the built-up ridge around side. Make attractive swirls or leave the top smooth for decorations.

Tips & Warnings

• If you don't let the cake cool, the frosting will melt on it and run all over.
• If your cake is bumpy or has a hump in the middle, slice off the bumps to make the layer level. (You can eat this.) If the cake falls apart or part of it sticks to the pan, try "gluing" it together with the frosting.
• Scatter candy sprinkles in spirals, strips or around the edge for a border.
• For initials or lettering, use chocolate chips or red cinnamon candies.
• Decorate with candles, tiny toys, crushed candy, coconut or chopped nuts.
• Dip the spatula in hot water to give the frosting a smooth look.

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[amleef]

on 5/29/2009 I just learned a trick for a super SMOOTH cake frosting. Once you've frosted with buttercream frosting, let it sit in the open for 15 minutes. Then LAY A PAPER TOWEL or piece of parchment paper over the top of the cake and smooth it with your fingers, then peel the paper away. You can do the same for the sides. I'm amazed at how well it works. I just posted a how to and pictures on my blog if you need more description giverslog.com/?p=1502.

[amleef]

on 5/29/2009 I just learned a trick for a super SMOOTH cake frosting. Once you've frosted with buttercream frosting, let it sit in the open for 15 minutes. Then LAY A PAPER TOWEL or piece of parchment paper over the top of the cake and smooth it with your fingers, then peel the paper away. You can do the same for the sides. I'm amazed at how well it works. I just posted a how to and pictures on my blog if you need more description giverslog.com/?p=1502.

[SimplyFree]

on 1/24/2009 Thanks for the tips:)

[pkitty]

on 3/9/2008 After my cake layers are baked I cool them for ten mintues in the pan and turn them onto plastic wrap then seal them completely and put them in the freezer. When I'm ready to frost I upwrap the layers and frost them while the layers are still frozen. This makes for a very good moist cake and easier to frost.

[pkitty]

on 3/9/2008 After my cake layers are baked I cool them for ten mintues in the pan and turn them onto plastic wrap then seal them completely and put them in the freezer. When I'm ready to frost I upwrap the layers and frost them while the layers are still frozen. This makes for a very good moist cake and easier to frost.