Place the paper towel on the cake, smoothest side down, and rub in small circular motions with the fondant smoother to smooth out the icing. Press firmly and evenly, but not hard. Do the same with the sides of the cake, evening out any bumps or air holes.
Another tip while frosting with your cake smoother: heat the smoother by placing it in warm water or quickly use a blow torch on it first, and then smooth out your cake. The heat will slightly melt the buttercream and get rid of any lines or air bubbles.
Using a whisk attachment , beat the room temperature store bought frosting incorporating more air into it. This will give the frosting a better mouth feel, best of all you’ll have extra frosting because it will expand.
It is much easier to frost a cooled and “set” cake. Don’t remove the papers separating the layers until you are ready to fill and frost the cake. Make sure that your crumb-coat frosting is quite soft, making it easier to spread. With a soft crumb-coat frosting, you will also avoid tearing the cake.
Add a little bit of warmth to your buttercream when mixing. A couple of tablespoons of boiling water or even a little butter that has been zapped quickly in the microwave can help smooth your butter while mixing if you’ve not softened it before whipping.
Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing. … For the best results chill your cake and bring the icing to room temperature. You can also beat the buttercream for a few minutes to create great fluffy texture.
Frosting is lumpy.
This could be because the icing sugar is lumpy or it just hasn’t been beaten for long enough. Always use a spatula to scrape down the sides of the bowl so that all the ingredients are incorporated and no lumps of butter or sugar are left in the bowl when mixing.
Reduce speed to medium. Add the confectioner’s sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed, about 5 minutes total. After every 2 additions, raise speed to high, and beat 10 seconds to aerate the frosting.
To use, get the icing as smooth as you can with your spatula. Let the icing crust for approximately 15 minutes. … If it does not stick, you may lay the paper towel over the icing and rub over it with your palm, the side of your hand or a fondant smoother or spatula.
Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
If your store-bought icing is too soft to pipe, you can stiffen it by adding powdered sugar. Use a hand mixer to incorporate 1 tablespoon of confectioners’ sugar into your icing. Continue until your desired consistency is achieved.
Adding unsalted butter to your store-bought frosting will improve the texture and flavor. It will give it a nice buttery taste and a fluffy, creamy consistency. Adding butter will make your frosting taste like it was homemade with less work than making it from scratch.
The bottom of the cake is now the top of the cake—because it’s the smoothest part and it will make frosting the top much easier. Take the time to push the top in. Move things around to make sure the cake is straight. … Gather some frosting on the spatula and smooth it onto the sides of the cake.
Melt 1/2 cup jelly, jam, or preserves with 1 Tbs. water until thin and smooth. Strain the warmed mixture into a small bowl and brush a thin layer onto the cake to seal the surface. Let it sit for 5 to 10 minutes to set up before applying the finish frosting.
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