How To Frost A Double Layer Cake Youtube

This is a step by pace baking 101 tutorial on how to frost a layer block. I volition testify you the right tools and steps to take to have a beautifully frosted layer block to present to family and friends.

Permit me start this post off by proverb that frosting layer cakes to a professional person level takes exercise. And lots of patience! And then if your first block doesn't look like it should go in a bakery window yet, don't fret. You volition get amend!

I am not a trained pastry chef (don't I wish!) and it has take me a many, many cakes to be able to frost a layer cake now without getting frustrated. I took as many classes as I could in person and and so I just kept practicing!

Don't worry all those cakes did not go to waste matter! Only I'm hoping that if you are a beginner to cake decorating and so this post will testify quite useful to y'all.

Cake Decorating Tools

First allow'south get-go with the right tools! You're simply equally good as your tools. Hither are the tools I recommend for frosting a layer block:

• Revolving Block Stand – Y'all can exercise it without this merely it volition make it MUCH easier. And if you're getting serious about cake decorating it's a good investment.
• Large Angled Spatula – I use this to frost on the final layer of frosting. I similar that it'due south large and I turn information technology sideways as I frost the sides.
• Pastry Scraper – I dearest this tool to help smoothen out the sides of frosting and scrape off excess buttercream.
• Serrated Knife – To help level the block if it needs it. Only nosotros'll talk more than about levelling your block after!
• Wilton Block Strips– I utilize these to wrap around my block pans then I get flat block layers every time.
• Block boards – I don't e'er utilise this merely if you're transferring the cake or delivering it to someone then yous desire a cake paper-thin round under your first layer that fits your block.
• Piping Bags – I love using large disposable piping bags when frosting my cakes. The reusable piping bags I find I can never get make clean after, so I get the big 18-inch ones so I don't have to refill them as oft.
• Round Piping Tip – I've started using to get an fifty-fifty layer of frosting on as opposed to just plopping on a random corporeality on to my layers.
• Cake Icing Tip – I too own and use this tip likewise but it's quite big and hard to detect a bag that fits information technology. I have a very big reusable bag just for this tip! You can use this to do a final layer of buttercream instead of an angled spatula.
• Small Spatula – I utilize this to make full in whatsoever gaps and holes later on applying a terminal layer of buttercream.
• Big Block Transfer – If yous don't ain cake boards and desire to move your final cake from your revolving cake stand to a prettier stand to nowadays information technology or to a container to store it in then this basically behemothic spatula to move it is astonishing. I've used it so many times!

Start With Flat Block Layers

Before we get to frosting our block you lot desire to brand sure to start with FLAT cake layers. Domed block layers don't await as professional and yous will never become that beautiful flat cake look.

I like to use Wilton cake strips around my cake pans to help achieve completely flat layers. Y'all can bank check out my full mail on How To Bake Flat Block Layers.

If you don't ain these strips and desire to get flat layers, yous can likewise use a serrated knife and trim the tops of the layers off. I commencement past just using a sawing motion back and forth with the knife in a bout an inch and rotating the cake as I go and go on increasing the pocketknife inwards piddling by little.

If you are torting the layers (aka cutting them in half) and so do this now earlier you kickoff frosting. Another helpful tool to go this washed, is this block slicer.

Use A Good Frosting

I always recommend using a good whipped, potent buttercream frosting. I love using my vanilla buttercream frosting. If your frosting is besides soft for the cake try chilling it for a little scrap in the refrigerator. But y'all don't want it too common cold, because it needs to spread easily. If information technology's too cold it will tear upward your cake and go out a crumbly mess!

I find that I similar 3 batches of my buttercream so I know I have enough to make full between the layers, frost the final coat, and enough to pipe on some pretty edge. If you don't utilize it all, yous can store your leftover buttercream.

If your buttercream when applying has too many air bubbles put it back in the bowl and just stir it around some to knock some of the extra bubbles out of it.

Here are some more not bad buttercream recipes to effort:

• Chocolate Italian Buttercream
• Cream Cheese Frosting Recipe
• Mint Buttercream
• Coconut buttercream
• Peanut Butter Buttercream
• Block Concoction Buttercream
• Brown Carbohydrate Cinnamon
• Mixed Berry Buttercream
• Strawberry Buttercream Frosting
• Dark-brown Sugar Buttercream
• Piece of cake Chocolate Buttercream Frosting
• EASY Caramel Buttercream Frosting
• Swiss Meringue Buttercream
• Italian Meringue Buttercream

Stacking The Layers And Filling

1. Put A Little Frosting On To Your Block Board

I like to use a lilliputian frosting as "gum" to hold the cake to the block board. I dollop a pocket-size amount in the middle of the cake board and identify my cake layer on elevation. You don't need much!

Pro Tip: If you trimmed your cake layers, I place the trimmed side downwards to cover up the crumb side and keep the smooth side up.

If you lot're not using a revolving block stand, you tin can exercise this directly onto your cake serving plate. Just this dollop of frosting will help the bottom layer from sliding around.

2. Make full Commencement Layer

Addng A Soft Filling – Make A Dam!

If you are filling your layers with something other than frosting (like the lemon curd shown below) I like to brand a "dam" going around the outside to create a wall that volition assist keep the filling in and and so it doesn't seep out the sides.

You also want to brand sure to put the aforementioned amount of frosting in between your layers if you're doing a multi-layered cake. You lot can mensurate it out or I like to pipe information technology on with a pipe bag and tip. I aim for frosting/filling that is about half the thickness of my layers.

Make sure to employ enough frosting then when you go to spread it out it doesn't tear up the cake underneath.

Pro Tip: Pipe frosting about 1/4″ inch from the edge so when the pinnacle layer goes on the frosting has some room to move to the edge.

iii. Repeat With Remaining Layers

Once you've calculation filling/frosting to the showtime layer identify your next layer on top. Remember to identify the next layer upside down. Printing down on the block in the center, so it's flat on top and this will push the buttercream to the edge.

Add together more filling/frosting if this is a centre layer.

Crumb Coat!

Ok first of all let's talk about what a crumb coat is.  I frost the cake in a very thin layer of frosting. This is called the "crumb coat". And so refrigerate the cake for 30 minutes to help seal in the crumbs. I've likewise washed this step the night before. After the 30 minutes is up, I then advisedly cover the cake in plastic wrap and keep refrigerated until I terminate fully frosting it the next day.

Past frosting in a thin layer of frosting and then refrigerating information technology helps to "seal in the crumbs" then your final layer of frosting has no crumbs in it and looks very cracking.

one. Pipe Or Utilize An Angled Spatula and Frost Cake Acme And Sides

You lot can add the crumb coat on with a pipe purse and tip, or with a spatula. I similar to use the pipe bag and tip again to get the same amount of frosting going around the whole cake. I use a large circular tip (or you tin can use the large cake icer tip).

2. Scrape off the excess frosting

I use my pastry scraper (or you can use an offset spatula) and scrape off the frosting leaving behind a "naked cake". If there's no crumbs in the frosting I'll save it. Simply if there'southward crumbs then I'll discard it (aka save it to eat with my block scraps from levelling my cakes. I hateful why let it go to waste material? 🤣)

3. Air-condition The Block

Once the block is covered in a sparse layer of frosting, air-condition for at least 30 minutes. I normally aim for xxx minutes (and sometimes do this step overnight – just encompass in plastic wrap with it lightly touching the frosting – it's fine if it'southward being refrigerated).

So at this point, information technology's a naked block and y'all could phone call it done! Only allow'south say we want to proceed going…

You can also crumb coat with a spatula of grade! Over again just focus on using a thin layer of frosting. Start past dolloping some on top of the cake, and push the frosting back and forth with your spatula.

Afterwards I accept spread the frosting on and so I scrape off the excess by holding the spatula at a 45-degree angle. I echo the process with the sides also.

Final Layer Of Buttercream

Once the cake has been crumb coated it's time to do the concluding layer of buttercream! This step can take some time, depending on your level of perfectionism. Just now that'south it crumb coated it should go much smoother (yes pun intended).

1. Apply Layer Of Buttercream On Top

I start by applying a good dollop of buttercream with an angled spatula in the center of my cake. Make sure to use a good amount of frosting at commencement so it'southward easily spread out over the cake. Start past moving your spatula back and forth to push the frosting to the edges of the cake. The frosting that gets to the edge, I and then plough my spatula upright and push button that frosting onto the sides of the cake.

2. Frost The Sides

Once I accept frosting on the top I start applying frosting to the sides with my angled spatula. Again make certain to apply a practiced amount of frosting as you do this. I turn my block stand up and proceed to add together frosting to the sides in an fifty-fifty layer and plenty to comprehend up the crumb coat. I move my spatula in a dorsum and forth motion to once more spread the frosting out.

When I frost the sides I usually get a lip of frosting that goes higher than the cake on the edges. I simply take my spatula and run it over the cake horizontally beyond the top of the cake to get rid of the lip.

iii. Smoothen The Sides

Subsequently the cake is covered, I like to apply my pastry scraper and hold it upright, at a 45 degree angle confronting the cake. And then turn my cake stand equally it runs along the edges of my block as I smooth information technology out. But you could use an offset angled spatula turned upright and held perpendicular to the cake to smooth information technology out.

Be conscientious while doing this and so you don't remove all the frosting you but applied!

four. Smooth The Top

I do the aforementioned for the superlative, only I switch and use my large angled spatula then it covers the block in movement as I run information technology over the top. I get down heart level every bit I practice this. I kickoff at the border and move the spatula across the top into the center and proceed doing this in a circumvolve. And and so I go across the top with the spatula to remove the frosting that has mound upwardly in the top.

5. Fill up In The Gaps

One time information technology seems fairly smoothen, I await for any holes that need patching. I apply a small corporeality of frosting with a smaller spatula at this indicate to any pigsty in the frosting then polish it back out with my scraper.

How To Get The Frosting Shine

Now that the cake is basically smooth I like to give it ane last finishing impact and smoothen information technology out one last fourth dimension.  I've seen and tried lots of methods to make the buttercream super smooth. Start the only mode yous're going to get your frosting smooth and professional looking is to:

1. Don't skip the nibble coat!
2. Use the right tools.
3. Have the time to fill in the holes and gaps.
4. Don't use a frosting that leaves large air holes.

Ok so assuming you've done all those things, and your block isn't mostly smooth, just not quite shine nonetheless, don't fret. My favorite method is to use a drinking glass of hot water. I go a very hot glass of water (make sure information technology'southward a tall glass!) and I dip my spatula in information technology and then requite information technology a quick wipe with a newspaper towel and use the hot spatula so run the spatula lightly across the cake to smooth information technology out. I concord the spatula at a 45-degree angle to the and glide it over the cake.

Pro Tip: Wipe off the knife if frosting gets on it, and dip it back into the hot h2o and wipe it off again. Keep repeating this as y'all smooth out the cake.

Stop Decorating!

At this indicate you tin finish decorating the cake. You an add sprinkles, a pretty buttercream border on meridian and along the bottom if yous want. For a decorative border I similar to use large star tips.

You lot tin can always cover up a non then perfect block with your decorations!

Cake Recipes To Try

• Orange Creamsicle Block
• Guinness Cake
• Coconut Cake
• Hummingbird Cake
• How To Make A Checkerboard Block

If y'all desire to become a better baker, then enroll in my Ultimate Blistering Bootcamp class! Enroll here!

How To Frost A Double Layer Cake Youtube,

Source: https://www.bostongirlbakes.com/how-to-frost-a-layer-cake/

Posted by: whitewasell.blogspot.com

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