Nothing says "Happy Birthday" or "Congratulations" like a beautifully
frosted cake. With just a few steps you can
frost a cake with confidence and enjoy the "oohs" and "ahhs"'
from your guests.
You'll need this basic equipment: A long serrated knife,
cake plate,
waxed paper,
simple syrup,
pastry brush,
offset spatula,
Frosting. We'll frost a classic 2 layer birthday cake.
First, make sure each cake layer is completely cooled before getting started.
Warm cake can crumble, or melt your frosting.
Step One: Make flat tops.
If the cake layers have domed shaped tops, you'll need to trim
them to make the tops flat.
Place a cooled cake layer on a sheet of waxed paper.
This will make it easier to maneuver.
Rest your palm on the domed top and hold the serrated knife
parallel to the top of the the cake.
Lightly score th edge where you'll make the cut.
Gently begin sawing back-and-forth into the cake.
When you've made one cut,
rotate the cake, and make another cut.
Cut and rotate until you've worked your way around the entire cake.
One final back and forth cut should separate the domed top.
Save this to snack on later.
Do the same rotated cut with the other layer.
If one of your layers looks a little rough, or crumbled, use that one
as the bottom layer of your cake.
Step Two: Prepare to frost.
Put the bottom layer of cake on your cake platter.
Tuck in strips of waxed paper beneath the edges of the cake to keep the
platter clean while you're frosting. Lightly brush loose crumbs off the cake.
Step Three: Prepare and brush on simple syrup .
Simple syrup is a bakers secret that adds flavor and moisture to your cake.
To make simple syrup, add one cup of sugar, and one cup of water to a medium
saucepan and bring to a boil.
Flavor your syrup, if you like, with citrus peels, mint leaves, or brandy.
Let the syrup cool and strain out any solids before you brush it on the cake.
Step Four: Frost, layer, then frost again.
Place a large dollop of frosting on the center of your first layer.
Spread it evenly to the sides.
It doesn't have to be perfectly even because the top cake layer will flatten it out.
Carefully place the top player cut side down on top of the frosted
layer. Do your best to align the layers. don't worry of frosting squeezes out the
sides, you'll use that later.
Brush off any loose crumbs from the top, and apply more simple syrup.
Step Five: Make the crumb coat, and chill out .
Spread a thin under coat of frosting to keep the cake crumbs under control.
Bakers call this a "Crumb Coat."
Put a small dollop of frosting on top of the cake, and smooth it out.
Remember, this is a thin under coat, so don't worry if you can see the
cake through the frosting. Next, spread a thin layer of frosting
around the sides of the cake. Now you can smooth any frosting that
squeezed out from between the layers earlier.
Chill the cake in the fridge until the frosting is firm to the touch.
If you're in a hurry, pop it in the freezer.
Step Six: Add the final coat of frosting.
When the first layer of frosting feels firm, it's ready for the final coat.
Put a big dollop of frosting on top of the cake, and spread first over the top,
then down the sides, rotating as you work.
Use a gentle swirling motion with your spatula to create a classic fluffy look.
Or, smooth it out if you're going to pipe on a birthday greeting.
For a super smooth finish, dip your offset spatula in hot water, shake it off,
then use it to smooth the frosting. The heat from the metal melts the
frosting just enough to even out any dips and bumps.
Put the finishing touches on your cake with edible flowers, fruit,
chocolate shavings, or sprinkles.
When you've finished, carefully pull away the strips of waxed paper,
and wipe off any spills with a damp paper towel.
Now get the candles ready and let the celebration begin!