When do i put icing on the cake

Thanks for visiting and asking a great question about icing a cake. Click here to read or post comments. Return to Cake Icing Questions.

People are still talking about our cake almost three years later". Wedding Cakes For You! Do I put icing on the cake before or after refrigerating? This article was printed from Wedding-Cakes-For-You.

Enjoy this page? Please pay it forward. This occasionally happens when the temperature is off and means that the frosting broke. You may think only professional bakery cakes warrant a crumb coat, but most any layered cake can benefit from it. Simply frost a thin layer over the entire cake, then chill for a bit so that the thin layer of icing can solidify—sealing in any loose crumbs and creating a cool, smooth surface for the next coat.

This keeps your top layer of frosting neat and tidy. However, you should always sift your powdered sugar first to help incorporate extra air, which helps the frosting to become light and fluffy, as well as to avoid clumps within the frosting.

Layered cakes need to be as flat as can be to avoid gaps or uneven tops. Get eye-level with the layer and slice off any bits that are uneven before frosting. It may seem like the most obvious mistake, but if a recipe calls for a mixer you really need a mixer.

Squeeze the bag gently while simultaneously turning the bag slightly. Pull up slowly. To pipe borders, fit your pastry bag with a star tip and fill the bag with frosting. Hold the pastry bag at a degree angle, touch the tip to where you want to start the border, then squeeze hard while pulling the bag straight up. Continue in that fashion all the way around the top or bottom edge of the cake. Practice writing the message with frosting on a flat surface before trying it on the cake.

Make sure you make at least two kinds of frosting for your cake, or make a light frosting and tint it for the frosting used as decoration. To write on a cake, choose a pastry tip with a small hole. The smaller the hole, the more elegant the letters will look. Using a toothpick, place a dot where you want each letter of the words to go, spacing them equally. Then use the same toothpick to trace out the letters in the frosting.

This is your guide. Pipe over the toothpick-lined letters, using firm, even pressure on the pastry bag. And remember: brief is better. Although cupcakes are just small cakes, the technique for frosting them is different from large layer cakes.

Most frostings and glazes work for cupcakes, but meringues can be challenging on such a small surface. Using a pastry bag or zip-top bag fitted with a star or plain tip, swirl your frosting on the cupcake, starting at the outer edge of the cake and moving toward the center. Top with sprinkles, chopped nuts, chocolate shavings or coconut flakes.

You can also use a small offset spatula or butter knife to spread frosting on top of the cupcakes in an even layer. Wield the spatula or knife with a back-and-forth motion to create swirls all over the frosting, or lift it up all over the frosting to create spikes.

This works best with fudge and meringue frostings. Buttercreams and ganaches are usually too soft. Now how are you going to get it to the party without ruining it? Read on for some solutions. A cake carrier is a sound and not-too-steep investment. Make sure to frost the cake on a cake plate or cardboard round that fits inside the carrier. The plate or round should be at least an inch larger in diameter than the cake. A large cardboard box is another option for carrying the cake.

You can buy cupcake carriers made specially for transporting cupcakes. Or, return the cupcakes to your cleaned out baking tin. Place a toothpick in each corner cupcake and lightly drape plastic wrap over the top. Always bring some leftover icing and other decorations to repair any frosting damage at the party.

X Search. Frostings When it comes to choosing the right frosting for your cake, your options range from a silky buttercream to a rich, bittersweet ganache. Hummingbird Cake Vallery Lomas. A really fresh cake can sometimes be quite a challenge to frost because it is too fragile and crumbly.

I like freezing cakes for a couple of reasons: it makes the cake moister and it settles the cake so it is less crumbly and less likely to bulge. Leaving it in the freezer even for an hour after baking will help firm it up. When freezing cakes, make sure it is tightly wrapped with a plastic cling wrap. I usually freeze it overnight and use the next day.

I don't like keeping in the freezer for a long time as it will have freezer burn and will change the taste. Leave the plastic wrap on when thawing the cake; it will help lock in the moisture.

For buttercream, I use this recipe. Be sure to have plenty of icing; it is better to have extra than running out and making more in the middle of covering the cake. I don't know about the other shortening based icing if the secret tool will work well with it.

I will experiment with it on a later date. The cake board to use will depend if the cake will be stacked or not. If the cake is just one layer, use a cake board that is slightly bigger than the cake. If the cake is for stacking, use a cake board that is the same size as the cake.

Place the cake on the lazy susan. Trim to level the top by using a serrated knife. To torte the cake, take the knife to the side of the cake. Slowly turn the cake while moving the knife in a back and forth motion. You can cut the cake more layers if you wish. Place the top half of the cake onto the cake board with a dab of icing.