Tips & Tricks for Icing a Cake

Cake Preparation

Bake the cake according to package or recipe directions and cool completely. Gently brush away any crumbs from the surface. Professional bakers frequently recommend freezing cakes to tighten their crumb before proceeding to the icing stage. Frozen cakes are easier to cut and trim and retain moisture better after they are frosted, which prevents them from falling apart when cut into serving pieces. To freeze cakes, wrap them in plastic wrap and again in foil before placing them into freezer bags. Place them on a shelf where they will not be bumped or moved and freeze from four to 24 hours before icing.

Just like painting a wall, the surface of the cake is easier to coat with icing if it is smooth and uniform. Whether you are icing a single layer sheet cake or one with layers, an even surface is imperative. Since most cakes sink a bit or puff up during baking, the surface has to be trimmed to be perfectly flat. For a sheet cake, you need a sharp, serrated knife with a blade 2 inches to 3 inches wider than the cake. Rest the knife on the top edge of the pan and even off the cake top using the edge as a guideline. To trim individual layers, use the same process. You may have to additionally trim one or more of the layers to ensure they are all the same thickness. Uneven cakes may make the cake slide when the icing, frosting or filling is added between the layers and create a cake that looks disproportionate. As you become more adept at cutting layers horizontally, you can proceed to torting, which requires cutting each layer into three or more thin discs. This technique creates an impressive frosting and filling effect when the cake is cut.

Store-bought icings and frostings are fine for cakes that will not be further decorated as they are thick and smooth right out of the container but too dense for adding topical decorations, like rosettes. Buttercream frosting is a tasty choice but will deteriorate quickly if it is exposed to warm temperatures. Fondant type icing is comprised of corn syrup, sugar and gelatin and holds up well in hot, outdoor venues.

For layer cakes, refrigerate the cake after you add each layer to increase its stability. Err on the side of less when icing a cake, as too much icing will make the cake soggy and increase the chance of it drooping or leaning. If you are a cake baking novice, stick with simple decorations, like candies and nuts until you hone your skills using pastry bags and decorative tips to create flowers and borders.