Frosting a layer cake is a simple process, but it does take some practice. There are many small details that add up to a perfectly layered and frosted cake, but the basic process goes like this:
- Prepare the cake layers by trimming off the top to create a level surface.
- Stack the layers of cake with buttercream in between the layers.
- Crumb-coat the cake with a very thin layer of frosting.
- Apply the final layer of frosting.
Read on for detailed instructions, or watch the video below.
Preparing the Cake Layers
This should probably be common sense, but to get a nice even cake, you need to start with nice even layers.
The easiest way to get even layers is to trim off any part that domes up. I recommend using a long serrated knife to trim the cake, but there is also a special tool called a cake leveler that you can use.
How to trim your cake layer with a knife
Before you trim the cake layers, chill them in the fridge so that they firm up a bit.
Place your cake layer on a turntable, then use the knife to score a horizontal line around the outside of the cake. This first cut should only be about an inch deep or so, and you want to focus on making it an even height the whole way around the cake.
Next, using your original score line as a guide, cut around the cake again but go a bit farther towards the center.
By the third time around the cake, you should hit the center. I find that cutting gradually in circles like this makes it easier to cut an even layer than trying to cut from one side to the other.
If your layer is still a bit uneven, feel free to trim any excess and make it perfect.
Stacking and Filling the Cake Layers
When you are ready to stack your cake, decide what surface you will build it on. You can use a cake stand, a plate, or a cake board.
I like to use cardboard cake circles that are the same size as my cake layer. This way I can slide a spatula underneath to transfer the cake, but you can’t actually see the cardboard once the cake is frosted.
Start by spreading a small dab of frosting down to keep your cake layer from sliding. Then place your first layer down with the cut side up.
Next, add a layer of buttercream and spread it out evenly with a small offset spatula. Make sure to bring the frosting all the way out to the edges.
I like to use a cookie scoop to get an even amount of frosting between my layers, but you can definitely just eyeball it. You can make this filling thinner or thicker according to your preference, but keep in mind that too much frosting might make the layers slide around or ooze out after the cake is stacked.
Add your next cake layer cut side up. Gently press down to make sure that it’s even and to help push out any air pockets.
Repeat filling and stacking until you get to the final layer of cake. When you get to the final layer, place it bottom side up, so that you get a perfectly flat top for your cake.
Crumb-coating the Cake
After your layers are stacked, the next step is to crumb-coat the cake. For this step, you’ll want to have an extra small bowl for scraping off your spatula, so that you don’t get any crumbs into your clean frosting.
The crumb-coat is only a very thin layer of frosting. Its purpose is just to seal in all the crumbs. After you crumb-coat the cake, you refrigerate it until that layer is firm. Then, when you go to apply the final layer of frosting, you won’t pick up any crumbs.
To apply the crumb-coat, I like to start off with a blob of frosting on top of the cake, then slowly spread it out and down the sides, using small back and forth motions.
You can use the excess frosting scraped off to fill in any gaps, just be sure not to stick your spatula into the clean frosting.
It’s perfectly okay if you can see the cake through the crumb-coat, Even a very thin layer is enough to trap the crumbs.
The crumb-coat does not need to be perfect, but keeping it fairly smooth will make it easier to apply the final layer of frosting.
After the crumb-coat is finished, you’ll want to chill your cake in the fridge for about an hour. This gives the crumb-coat time to firm up and also allows the cake to settle, preventing any air bubbles from bulging out later on.
But before you place the cake in the fridge, its a good idea to make sure all the layers are properly aligned. If you spin the cake around and see it leaning in any direction, you can gently push the layers back in place. After the cake is chilled, all the layers will be set, so fix them beforehand if necessary.
Frosting the Cake
After the cake is crumb-coated and chilled, it’s ready for whichever frosting technique you’d like to use.
How to Get a Smooth Coat of Frosting
To get a smooth coat of frosting, I like to use a small offset spatula and a cake scraper.
I apply the frosting the same way as the crumb-coat, just with a lot more frosting.
Once I have the frosting fairly even with the spatula, I switch to using my cake scraper.
Getting smooth sides with a scraper takes practice, but the most important things are to make sure
you’re holding it at the proper angle, and that you are spinning the turntable confidently with long turns, rather lots of short movements.
Just like with the offset spatula, you don’t want to hold the scraper at a harsh angle. Instead, you want to hold it almost flat against the cake.
Then, while pressing gently with the scraper, grab the turntable from the side opposite your body. This allows you to spin it completely around in one smooth motion.
You can go back an fill in an empty patches with extra buttercream, then scrape smooth again. It will take several passes around the cake to get the frosting completely smooth. Make sure to clean off your scraper between every pass.
To finish the top of the cake, pull the frosting from the outer edges towards the center with your offset spatula.
Finally, clean up the edges around the bottom of the cake by scraping away any extra frosting with your offset spatula.
Decorating Your Cake
Once the final layer of frosting is complete, your cake is ready to eat! But you might also want to add a few more decorations 🙂
If you are planning to add any decorations such as drips, piping onto the sides, or anything that might mess up your base frosting, it’s a good idea to chill the cake first.
If you just want to add a few sprinkles or swirls of frosting on top, you can go ahead and add these embellishments right away!
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