Frosting Tips

Without a doubt, an offset spatula is the most useful frosting tool you can have in your decorating kit. These flat spatulas are perfect for scooping, smoothing and swirling frosting onto cakes

When it comes to frosting, we tend to think either chocolate or vanilla. But you really don’t need to limit yourself! Adding flavor to a simple buttercream is easy. Peanut butter can be added in alongside butter. And berries can be pressed through a sieve and stirred right in with this tasty blackberry buttercream.

When you’re stacking layer cakes, it’s crucial that the cake stays in place. To keep the cake planted where you put it, first put down a small dollop of frosting on your cake plate, then set down your first layer. The frosting here will act like glue to keep that cake still.

First and foremost: Never frost a warm cake! The cake will melt the icing. Now, you can frost room temperature cakes, but chilled cakes are easier to frost. Cold cakes are firmer and hold their shape, meaning they won’t budge or break as you go to work.
If you’re working with frozen cakes, let the cake thaw halfway or so, then frost. No need to wait for it to come all the way to room temp.

Sometimes, despite our best efforts, our classic buttercreams turn out too stiff or too thin. If you find that your buttercream is just too stiff, add a bit of milk or cream—just a teaspoon at a time. Too thin? Add in confectioners’ sugar a quarter cup at a time until you get the right thickness.

Add an extra layer of decadence with a rich ganache dripping over your cake. Making ganache is simple—you just need chocolate and cream. When combined and cooled, spoon over the top of your cake and let it drip elegantly down the sides.

No one likes crumby frosting. To prevent crumbs from infiltrating your frosting layer, give the cake a crumb coat. To do this, give the cake a very, very thin coating of frosting using an offset spatula, then pop it in the fridge to set for about a half-hour. This will help trap any crumbs. Once you remove it from the fridge, frost as normal.

Looking to turn your vanilla buttercream into a chocolate buttercream? All you have to do is add a bit of baking cocoa. Before you mix this ingredient in, though, be sure to sift it. Cocoa has a tendency to clump and can clog your piping tips if not sifted.

Basic American buttercream (that’s butter, confectioners’ sugar, milk and flavoring) can be kept at room temperature. Cakes frosted with meringue buttercream, cream cheese frosting or a whipped cream frosting should be kept refrigerated.

If you want absolutely smooth sides on your cake, use a bench scraper to get that perfect look. The flat, dull blade will keep everything smooth. You can also use this tool for the crumb coating or making naked cakes.

Not baking a layer cake? No problem. You can still make cakes made in sheet pans and 13×9 pans look pretty. Grab your offset spatula and give the cake a coat of frosting. When you’re done, use the spatula and move it across the frosting in an S pattern. This will give you a pretty swirl. You can top it off with sprinkles, chocolate curls, crushed candies or any other tasty tidbit.

If you don’t fee like piping but still want decoration, this is an easy method. Grab chopped, toasted nuts, cookie crumbles or sprinkles and press them into the side of the cake. Be sure to line the cake plate with waxed paper strips. Pull them away and you’ll have a clean finish.

Q: Can I frost a cake the day before?
A: You sure can! An unsliced, frosted cake will be just as delicious the next day. The only exception would be a cake frosted with any fresh whipped cream frosting. That’s better fresh.

Q: Do you have to refrigerate cake?
A: It depends. Most frosted cakes are perfectly fine at room temperature for a day or two. If your cake contains fresh fruit or the frosting has whipped cream, cream cheese or mascarpone, you should keep it in the fridge.

Q: Should I refrigerate cake before frosting?
A: You don’t have to. Chilling cake in the fridge before frosting can make it easier to manipulate and level, but it’s not necessary. Just be sure your cake is cooled to room temperature before leveling or frosting.

Q: How do I transport a cake?
A: Your best bet for getting your cake from point A to point B in one piece is to invest in a cake carrier. You can get a good, basic one for just about $16 or opt for a vintage-style one for a bit more. Be sure to place this on a flat surface in your car, either in the trunk or on the floor. If you don’t have a carrier, try to find a box that fits your cake plate as snugly as possible and cover. Bring a little extra frosting and decorations in case of any mishaps. You can easily fix any smudges when you get to your destination.

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Q: Why has my buttercream split?

A: If your buttercream frosting has split that will be due to it being too hot or too cold. The same goes for your cream cheese frosting, except cream cheese frosting will split much quicker if overbeaten. If it is too hot or too cool you can help matters by cooling or warming the mixture gently. Is curdled buttercream safe to eat? Assuming it split while mixing, and all of the ingredients were fresh individually, yes, it is safe. You can use it, although it may be unsightly