Tuesday, 18 February 2014

How to Frost Layer Cakes Like a Pro

Frosting a cake should be essentially the most enjoyable parts of cake-making. The mixing and cooking is completed, and all that's left is to apply your creativity to complete your edible work of art. But many find cake frosting quite a job, particularly when it comes in order to layer cakes. Time pressure, impatience and the lack of proper tools can stand between you as well as a beautifully-frosted cake. As with virtually every aspect of cooking and preparing, organization and advanced preparation is key. Consider the following tips when frosting a cake, and you'll be along to an awe-inspiring and sleek dessert.
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1. Make sure your own cake and frosting are totally cooled. The cake should cool for at the very least four hours or overnight to become safe. This avoids running frosting and also a messy appearance. If that time period isn't feasible, you may place the hot cake in the freezer for a short time to accelerate cooling.
2. Gather the correct tools. The ideal tool for icing is a stainless steel offset spatula, which comes in a variety of sizes. Otherwise, try using some sort of butter knife, which has a similarly flat working surface.
3. For cake layers having a slight dome shape, trim the dome top with a serrated knife so your surface is flat. Also scrape off any batter bubbles produced when baking. Those areas are going to be obscured by frosting.
4. Anchor the cake to the plate's surface with hardly any frosting. This will keep the item from sliding during frosting and transport.
5. If you are frosting your cake on the serving plate, tuck wax or parchment paper strips across the bottom edges of the cake before even thinking about. They'll trap any stray frosting and can be removed as you seek to serve.
6. Brush the very best and sides of the cake lightly that has a pastry brush to remove virtually any loose crumbs.
7. Avoid crumb-y frosting. Apply a thin initial layer of frosting which is built to trap cake crumbs and prevent them from turning up in the outer frosting level. Thin this portion of the frosting by building 2 tablespoons of milk or water. This will allow someone to spread a thinner layer to be able to trap remaining crumbs. Let this first frosting layer set for approximately two hours and then frost the outer coating.
8. If you're new to frosting, choose a form of frosting that is easier to spread. A light frosting spreads more readily than a heavy, thick frosting. Thick frosting is more likely to tear the cake and develop crumbs.
9. Using the counteract spatula, smooth the frosting on the center in a loose figure 8 motion towards the edges. Think of it as 'pushing' the icing and keep the wrist flexible. Use the full measurements of the spatula, spreading the frosting evenly over the cake. Be sure not to apply excessive pressure to the frosting so that it squishes, but enough so you keep the icing gliding easily throughout the surface.
10. Warm the spatula beneath running water periodically. This keeps the knife thoroughly clean and helps smooth the surfaces in the cake.

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