You’ve baked your delicious cake layers & you’re ready to start decorating! Whip up the sweet frosting of your choice & then get to work putting the sweet final touches on your creation. In our Easter baking box, we’ve included a small tool that makes frosting your cake a breeze! It’s our gift to you & we can’t wait to see what your finished cake looks like!
Chill your cake layers:
Once your cake layers have baked, let them sit in the cake pans for 10 mins to cool down a bit. Then, run your offset spatula or a knife carefully around the edge of the pan to loosen the cake, before turning it out on cooling racks. Once completely cooled, you are ready to get frosting!
Optional: wrap each layer tightly in saran wrap & pop into the fridge to chill & firm up. Place each cake layer upside down, if the tops need to be flattened
Stack your cake layers:
Place a small dab of frosting onto the center of your cake plate. This will help to hold the cake in place as you frost. Take your first cake layer & place it right-side-up onto your cake plate. Place frosting (enough to fill) onto the cake layer & use your offset spatula to smooth it into an even layer, making sure to frost right to the edge of the cake. If you have some overhang, that’s fine too – you’ll be smoothing frosting on the sides of the cake soon enough. Place the next cake layer upside down, making sure it is centered & then press it down so that the cake is level.
Tip: You can turn the plate as you smooth the frosting in sweeping motions, or use a rotating cake-decorating stand if you have one. You could also use a wide-bottomed mixing bowl, turned upside down & place your cake plate on top. It’s easier to frost if you can rotate the plate & work with it elevated, so you can see better.
Crumb-coat your cake:
Although this is an optional step if time allows – give it a try! A crumb coat is a very very thin layer of frosting that is applied to cover the entire cake. When you apply a crumb coat to your cake, any loose crumbs are trapped into the layer of frosting. You won’t have crumbs mixed into the final frosting layer, which makes for a more polished look. The crumb coat also seals in the moisture of your cake, making sure it stays fresher for longer with a tender, soft crumb. Using your offset spatula, smooth a very thin layer of frosting to cover the entire cake. Your crumb coat should be thin enough so that you can still see the cake through the frosting. Place it into the fridge to set – the crumb coat should be dry to the touch.
Frost your cake:
Now it’s time to cover the cake in its final coat of frosting. Place dollops of frosting on the sides of the cake & turn the plate as you smooth it. Holding your offset spatula vertically at a 45-degree angle will allow you to scrape away the excess frosting (placing it back into the bowl) while also smoothing it around the cake. Place the rest of your frosting on top & using sweeping motions as you turn the cake plate, cover the top of the cake in a smooth level layer. Keep turning & sweeping the frosting to the edges of the cake so that it overhangs. Now smooth the overhanging frosting down onto the sides of the cake as you turn the plate with your spatula at 45 degrees. Keep smoothing the frosting until you’re satisfied & then place the cake in the fridge to set.
Frosting a cake requires a couple of steps & some patience, but once you master it – there’s great satisfaction in stepping back to admire the gorgeous cake you created!
The SoBakeable Team