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How to Frosting

Frosting A Layer Cake

This how to frosting a layer cake, information is for the girl or boy whose mama didn't teach them a thing in the kitchen; the rest is how to use good old common sense in frosting a double layer cake! As usual, there are just a couple of tricks to this process that keep it real simple and fool proof. Most often, the layer cakes are baked in round pans with centers that rise quite a bit higher than the pan’s edge. Because of this, the cakes won’t stack without being wobbly so here’s the first trick….

How to Frosting a Layer Cake Step 1:

Place the COOLED cake (bottom side down) on the plate or platter you wish to use both in frosting and serving. Then, turn a long bladed, serrated-edge knife in a sideways position, and start sawing off the round dome that formed at the top of this ONE cake layer only, (don’t cut too deep now. Certainly NOT level with the edge it came up to on the pan. Just enough to give it more of a flat top.) QUICKLY EAT THIS EXCESS PIECE BEFORE THE KIDS CATCH YOU AND WANT SOME TOO.
Flip this layer over gently so the cut portion of the cake top is now the underneath side next to the plate. The two naturally flat bottoms will then make up the center of the cake that will have a layer of frosting smeared deliciously between as you stack the two together. But first, you must frost the portion that is now resting on the plate.

(By putting the cut portion on the plate side, it also keeps any crumbs from being mixed in with the frosting when you spread the yummy frosting between these two layers.)

Get it? Got it! Good!…. Now on to the next step.

How to Frosting a Layer Cake Step 2:

Place a big dollop of frosting smack-dab in the middle of this first upside-down layer, and spread the frosting about one-quarter inch thick from the center out to within one-quarter inch of the edge, using a FLAT, wide-surfaced cake knife. (The weight of the second layer will mash the frosting down a bit and make it spread to the outer edges.) You may now place that second layer (dome side up) on the frosted layer that’s waiting patiently on the cake plate. Are you with me so far? Reread this slowly if not.

How to Frosting a Layer Cake Step 3:

DO NOT trim the dome off this second (top) layer. Again, drop a big dollop of frosting in the center and spread it evenly over the top. Then place heaping tablespoonfuls (one at a time) on the top edge and spread the frosting in small swipes downward over the two layers, clear to the plate (without touching the plate if possible). If you do touch the plate, use a damp paper towel to wipe around the cake plate’s inner edge when the frosting process is completed.
If you’d like a bit more fancy design than perfectly smooth frosting, you can make swirls and movement in the frosting (before it sets up) with the tip of your frosting knife or palette. Play with it…. Have fun! You don’t have to have a degree in cake decorating to get great results in your own kitchen.

Enjoy serving your masterpiece, and take your bows to all the kudos you receive.
Congratulations on a job well done!
It looks harder than it is! Trust me……. I’m old and I know these things!
Frosting a layer cake, written by .


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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!