As you spread your icing, the angle will give the excess buttercream space to accumulate, making it easier to remove. Remove excess icing and place it back in your bowl. After smoothing the sides, clean the top edges using the Angled Spatula. Lightly pull the icing inward, toward the center of the cake.
Remove excess from spatula and repeat until top edges are smooth. Hint: When icing, try not to lift the spatula up and away from the cake. This will lift crumbs and create an uneven texture.
Instead, gradually pull away by using sweeping motion until the spatula has minimal to no icing underneath it, then lift. Close zoom modal.
Product Zoom. Product badge:. Repeat all around, wiping the excess buttercream to the bowl. You should have nice, clean edges. Clean the spatula and run it across the top to smooth it. What also helps to smooth the cake is using a spatula that was dipped in hot water. The heat helps melt the buttercream a bit. And voila, a nice, smooth cake all ready for decorating! How to make Tiered Cakes.
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Using an offset spatula or a knife, spread the frosting your filling evenly on top of the bottom cake layer. Then, using a large offset spatula if you have one, carefully pick up your second layer and gently place it on the frosted layer, trimmed side down. Give your layers another brush to remove any more stray crumbs, and then prepare the crumb coat.
With an offset spatula, spread a thin layer of it on the tops and sides of the cake, then chill until set, about 15 minutes. Repeat if you can still see crumbs showing through the icing. Chocolate and dark cakes will often need two crumb coats; white or yellow cakes are more forgiving. Now frost the cake with the unthinned frosting using an offset spatula. Start with top of the cake, spreading the frosting all the way to the edge of the layer.
Then, frost the sides. If the cake is on a turntable, spin it around as you frost for an even coating. Read on for more details on how to do that. Your birthday cakes have never looked better. For a basic wavy look all over the cake, use an offset spatula or a knife and a back-and-forth motion to create swirls all over the frosting.
This is one of the easiest ways to add texture and a classic diner cake look to your cake. You could also use a fork to create striped patterns on the cake. To add texture to your cake, you could press chopped nuts, coconut, mini chocolate chips, chocolate shavings or curls, or sprinkles into the sides or top of the cake. First, assemble the pastry bag. If using a disposable plastic bag, snip off the tip to create an opening. For any kind of pastry bag, plastic or coated cloth, insert a coupler down through the bag into the opening.
Then, screw the tip on to the coupler. To load the frosting into the bag, invert the bag, tip down, into a glass and fold the bag over the sides.
Using a spatula or large spoon, press the frosting down into the bag, getting it as far into the bag as possible. Hold the bag near the tip with your dominant hand, and use your other hand to push the frosting out of the bag from the top, continuing to twist the bag top as you go. Now your bag is ready for action. Cut a very small opening in one corner for writing, and a larger opening for other decorations.
You can attach tips and couplers to a plastic bag as well as you can with a pastry bag. To make stars and borders, choose a star tip. Use a smooth tip for writing, dots, and stripes. Choose the shell tip for leaves, shells, and borders. And for flowers?
A flower tip, of course. Before you start decorating your cake, practice whatever you have in mind on a plate. To pipe flowers, fit your pastry bag with a flower tip and fill bag with frosting. Place the bag straight up and down, at a 90 degree angle from the cake. Squeeze the bag gently while simultaneously turning the bag slightly. Pull up slowly. To pipe borders, fit your pastry bag with a star tip and fill the bag with frosting. Hold the pastry bag at a degree angle, touch the tip to where you want to start the border, then squeeze hard while pulling the bag straight up.
Continue in that fashion all the way around the top or bottom edge of the cake. Practice writing the message with frosting on a flat surface before trying it on the cake. Make sure you make at least two kinds of frosting for your cake, or make a light frosting and tint it for the frosting used as decoration. To write on a cake, choose a pastry tip with a small hole. The smaller the hole, the more elegant the letters will look.
Using a toothpick, place a dot where you want each letter of the words to go, spacing them equally. Then use the same toothpick to trace out the letters in the frosting. This is your guide. Pipe over the toothpick-lined letters, using firm, even pressure on the pastry bag.
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