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Cake Recipes
Frosting A Layer Cake
This information is for the girl or boy whose mama didn’t teach them a
thing in the kitchen, and 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 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….
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! Goooood!…..Now on to the next step.
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 sloooowly if not.
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!
Written by Granny Tam
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