how to frost a cake

Frost a Cake

Frosting helps seal in a cake's moisture, and add another element of flavor and texture. The key to frosting a cake well is to make sure the layers are cool and free of crumbs before you apply the frosting.

Difficulty:

Easy

Instructions

Things You'll Need

• Frostings
• Cooling Racks
• Birthday Candles
• Cake Pans
• Spatulas

1. • 1
     Cool cake layers in pans on wire rack for 5 minutes.
   • 2
     Cover another rack with a towel; place towel side down on top of layer and invert as a unit. Remove pan.
   • 3
     

     Place original rack on bottom of layer; turn over both racks (as a unit) so layer is right side up.
   • 4
     

     Repeat with other layer. Allow layers to cool completely.
   • 5
     Before frosting cake, brush loose crumbs from sides and edges of cooled layers. Support cake firmly with one hand and brush crumbs with the other.
   • 6
     

     Place one layer, rounded side down, on cake plate, spread about 1/2 cup of frosting to within 1/4 inch of edge.
   • 7
     

     Place second layer, rounded side up, on frosted layer. Coat side with very thin layer of frosting to seal in crumbs.
   • 8
     Swirl more frosting on side, forming a 1/4-inch ridge above top of cake.
   • 9
     Spread remaining frosting over top of cake, just meeting the built-up ridge around side. Make attractive swirls or leave the top smooth for decorations.

Tips & Warnings

• If you don't let the cake cool, the frosting will melt on it and run all over.
• If your cake is bumpy or has a hump in the middle, slice off the bumps to make the layer level. (You can eat this.) If the cake falls apart or part of it sticks to the pan, try "gluing" it together with the frosting.
• Scatter candy sprinkles in spirals, strips or around the edge for a border.
• For initials or lettering, use chocolate chips or red cinnamon candies.
• Decorate with candles, tiny toys, crushed candy, coconut or chopped nuts.
• Dip the spatula in hot water to give the frosting a smooth look

Prepare a Cake Tin Before Baking

Baking a cake is both a fun and rewarding experience. Whether you're a novice or you're a master, there are a few basic steps that you need to get out of the way in order to create the perfect cake. One of the most crucial steps is properly preparing your cake tin. Greasing your tin efficiently prior to adding in your cake batter will allow a smooth transition from the oven to the platter.

Difficulty:

Easy

Instructions

Things You'll Need

• 3-4 Tablespoons of all-purpose flour
• 1 Stick of butter
• 1 Butter knife

1. Preparing Cake Tins

   • 1
     Allow 1 stick of butter to soften from refrigeration at least 15 minutes prior to use. Set tins aside, away from all ingredients during preparation.
   • 2
     Apply 1/2 of the stick of butter to inside of each cake tin. You can either rub the stick freely around the inside of each pan, or use a butter knife. Coat thoroughly.
   • 3
     Sift or sprinkle 1-2 tablespoons of all-purpose flour into each of the cake tins once they have been greased with a thick coat of butter.
   • 4
     Pour the cake batter into the greased and floured tins. Continue to bake as instructed.

Tips & Warnings

• Use cocoa powder rather than all-purpose flour when baking a chocolate cake to enhance the flavor with the same effect.
• Not thoroughly greasing or flouring your tins prior to baking will result in your cake sticking to the pan.

whats the diffrence between itailian buttercream and buttercream

There are a number of buttercream varieties.

If you're a dessert aficionado, you already know that frosting can elevate a confection to spectacular status, or render it inedible. While there are as many varieties of frosting as there are cakes or pastries, buttercream remains a standout favorite because of its whipped, sweet taste. There are different versions of buttercream, and the Italian buttercream is rather different from American or classic buttercream.

1. Ingredients

   • More accurately called Italian meringue buttercream, Italian buttercream frosting is cooked, while simple American buttercream is not. Italian buttercream incorporates a simple syrup of water and sugar with egg whites, butter, salt, vanilla and an optional addition of liqueur or cream of tartar. American buttercream incorporates butter or shortening, powdered sugar, vanilla and milk, and depending on the recipe, cream cheese or milk powder may be added to the base. Unfortunately, buttercream made with shortening is not as flavorful as simple buttercream made with butter or Italian buttercream.

   Consistency and Taste

   • The American buttercream is a classic in many home kitchens and bakeries because of its extra-sweet taste and ease of use, but it does not hold up well in humidity or heat, so it isn't ideal when dessert is displayed or served outside. Italian butterecream, however, withstands the heat better, and the meringue consistency imbues an airy, fluffy consistency to the frosting, which also cuts some of the sugary sweetness so the frosting doesn't overwhelm the cake or pastry.

   Uses

   • Either type of buttercream is appropriate for frosting cakes, cupcakes, cookies or other confections. Italian buttercream is most ideal for special-occasion confections or wedding cakes because of its stability and ultra-smooth texture. It's also an ideal base for incorporating other flavors such as chocolate, strawberry, lemon or a liqueuer. If you have to frost 100 cupcakes for your daughter's school party or speed is a necessity, whip up a batch of American simple buttercream instead.

   Buttercream Varieties

   • The French are never to be outdone in the kitchen, and their buttercream typically incorporates egg yolks, yielding a very rich yet light frosting that has a shiny finish. And leave it to the Swiss to create something elegant out of simple ingredients: just egg whites, sugar and butter combine to create a meringue-style buttercream frosting, not unlike Italian buttercream.

how to frost a cake with italian

Applying two layers of frosting gives the final cake an even appearance.

Italian buttercream frosting is a favorite among cake decorators. However, many home cooks shy away from it because it is similar to a meringue in that it incorporates eggs and requires cooking. If made properly, Italian buttercream is a stable frosting, which means it is not prone to breaking and separating. It also withstands high heat better than other buttercream frosting. Working with this version requires the same techniques you need to decorate a cake with other frosting.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Cake
• Italian buttercream frosting
• Off-set spatula
• Bowl
• Cake stand or plate

1. • 1
     Bake and cool the cake according to your recipe. You must let a cake cool to at least room temperature before frosting it. Warm cakes fall apart easily.
   • 2
     Work with frosting that is room temperature. Warm frosting is runny, and chilled frosting is too thick and inconsistent if you are trying to spread it.
   • 3
     Assemble the cake on a surface, such as a cake stand or cake plate, that allows you a broad range of motion around and over the cake. If you are decorating a sheet cake, you have little to no assembly. If you are assembling a layer cake, slice each cake in half, then sandwich the layers with a generous amount of frosting between them. Appearance does not matter here.
   • 4
     Scoop some frosting onto the top of the cake with the off-set spatula, and spread it around until it's smooth. Do not worry about the crumbs. You are frosting the cake with its first of two layers of buttercream. The first layer is the crumb layer and is meant to catch crumbs so they are not visible on the outermost layer.
   • 5
     Spread the frosting in a thin, even layer. It should be roughly 1/8 in. to 1/4 in. in thickness. In addition to trapping crumbs, even out of the surface of the cake. Cakes are higher in the middle and lower at their edges. You should ultimately apply slightly more frosting to the edge of the cake than the middle, to even the top surface of the cake.
   • 6
     Continue scooping more frosting onto the cake and spreading it evenly. You will likely want to frost the sides, but you can also leave them unfrosted for a more rustic looking cake, if desired.
   • 7
     Scoop a generous amount of frosting on top of the cake to begin the second layer. Repeat the space procedure, but apply a thicker coat of frosting. This layer should be 1/4 inch to 1/2 inch thick, and some cake decorators prefer even more.
   • 8
     Spread the frosting with big, arching strokes. This is the visible outermost layer of the cake and the foundation for any detailed decoration you add later.

how to stop buttercream from melting

When having an indoor reception wedding cake frosting normally stays intact as long as the air conditioner is on. Many couples choose to have outdoor receptions at the beach, lake, park, gardens or even a back-yard. The wedding cake is a main point of attraction for the guests. The last thing the baker or the bride wants is a melting pile of gooey frosting around the cake. Buttercream frosting holds up better than other frostings in hot humid weather, however there are still precautions to take to stop buttercream wedding cake frosting from melting.

Difficulty:

Moderate

Instructions

1. • 1
     Prepare buttercream decorations, such as roses ahead of time and store them in the freezer.
   • 2
     Add cornstarch to the buttercream recipe. Cornstarch helps stabilize the frosting and prevents it from melting as fast. Wilton offers a high humidity buttercream frosting recipe.
   • 3
     Use a good  shortening qaulity in place of the butter in the recipe. Shortening holds up longer than butter in hot humid weather. Some people don't like the taste of frosting made with only shortening, so for an improved taste only replace half of the butter with shortening. Beware that any amount of butter will cause the frosting to melt at a faster rate.
   • 4
     Make the frosting as thick as possible by using less liquid than the recipe calls for. A thinner consistency frosting melts a lot faster than its thicker counterpart.
   • 5
     Use buttercream or fruit fillings. Creams and custard fillings may cause the cake layers to slide.
   • 6
     Store the cake in a freezer or in a cold place for as long as possible, prior to setting it up. If the cake is being displayed outdoors, it should be set up for display as close to the reception time as possible.
   • 7
     Transport the cake in an air-conditioned vechicle. If possible keep it in the direct flow of the air. Don't place it on the floor or in the trunk.
   • 8
     Display the wedding cake in a shady area. Keep it out of direct sunlight. The cake should be displayed where the guests can view it, but it should be out of the main traffic area. If electricity is available, place a fan somewhere near the wedding cake to keep air circulating around it.

make Buttercream Frosting

Hands down the creamiest frosting you will ever make.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 2 egg whites
• 2 cups granulated sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 cup butter, soft
• 1 cup Crisco shortening
• electric mixer
• small pot
• cake

1. • 1
     butter & shortening

     Combine the butter and shortening. Mix well and set aside.
   • 2
     whip egg whites

     In a large bowl with a electric mixer with the whisk attachment; beat the egg whites until stiff.
   • 3
     stiff peaks

     Gradually add the sugar. Beat to stiff peaks.
   • 4
     

     In pot, scald the milk. Slowly add to egg and sugar mixture. Add vanilla. Cool.
   • 5
     

     Combine butter mixture with cooled egg mixture. Beat well. Continue beating until creamy. Don't be alarmed if the mixture separates and looks lumpy. It may take 10 minutes for the mixture to cream properly

Tips & Warnings

• Scalding milk is bringing it to the point just before it boils

how to make yellow cake from scratch

This yellow cake recipe is perfect for any occasion. From professionals to beginners, you will love how this cake turns out. It works really well if you have to cut it or mold it into a shape.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 1/2 c. butter (room temperature)
• 2 1/2 c. sugar
• 5 eggs
• 1 tsp. vanilla
• 3/4 tsp. almond extract
• 3 c. flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 c. milk
• mixer bowl and mixer
• bowl
• measuring cups and spoons

1. • 1
     In a mixer bowl, cream the butter and the sugar until light and fluffy.
   • 2
     Add eggs 1 at a time, beating after each one with mixer.
     Mix well.
   • 3
     Mix in vanilla and almond extracts.
   • 4
     In a separate bowl, mix the flour, salt, and baking powder.
   • 5
     Add the dry ingredients to the butter mixture, alternating with the milk, start with the flour first.
   • 6
     Pour into prepared baking pans and bake at 350 degrees until toothpick comes out clean. Cool completely and decorate.