Do you ever wonder how professional bakers mastered the art of beautifully frosting their cakes? Well, it’s a combination of access to the right information and tons of practice. You see, baking a cake is one thing, icing it correctly is a whole other skill that you need to learn. Whether you’re a professional baker or not, knowing how to put frosting on your cake is super crucial as it will complete the look and taste of your baked goodie. Luckily, there are a lot of tips on how you can frost your cake like a pro available from both online and offline resources today. But instead of sending you off to find them, I’ve gathered some of the most important ones right here.
- Gather Your Tools
- Icing nozzles
- Icing bags
- Paper towels (Viva or any brand that doesn’t have embossed patterns)
- 9-inch offset spatula
- Icing smoother
- Fondant smoother
- Decorating comb
- Prep your Cake
- Lock the Moisture In
Pro-tip: Add spices, herbs, and other flavorings to elevate the taste of your simple syrup.
- Measure Your Frosting
- Ice the Cake
When adding frosting to your cake, start from the bottom edges and then make your way to the top. Try to keep steady pressure on the bag while slowly adjusting the turntable using your other hand, this will allow you to apply a nice and even layer of icing.
Please keep in mind though that the side’s frosting should stick higher than the top edge of your cake. Why? Read the next part.
- Smoothen the Frosting
Pro-tip #1: Don’t hold your smoother at a 90-degree angle, lean it in closer to the cake for faster and better removal of excess frosting.
Pro-tip #2: Wipe your smoother with a paper towel every now and then to avoid buildup.
Pro-tip #3: When you see dents, gaps, or air holes on the frosting, then just fill them with more icing and start using the smoother again.
Now that you’re done polishing the sides of your cake, time to take care of the top. With the use of the offset spatula – you can still use the smoother if you want – spread the icing towards the middle part of the cake. Your spatula should be positioned at a 45-degree angle as it can help in pulling the frosting and forming the corners at a much quicker pace.
- Start the Final Touches
- Remove the Excess Frosting
When all the extra frosting has been scraped away, and the surface looks immaculately smooth, then you can start decorating the cake.
And we’re done. These are the things that you need to know if you want to learn how to ice your cake like a pro. They are steps that are very easy to follow, but keep in mind what I’ve mentioned at the beginning – Practice. Baking experts spent a lot of time perfecting the art of icing the cake, so if you want to get on their level, then you definitely have to put in time as well. So, what are you waiting for? Get that freshly-baked cake out of the oven, cool it down, and start frosting!