Frosting a cake? Here’s how to avoid get crumbs stuck in the icing
Those tall and lofty layer cakes might seem like a mountain that you can never climb, an impossible challenge best left to pastry professionals. But frosting a layer cake with buttercream doesn’t have to be out of your reach. In fact, if you are able frost a sheet cake, you’ll learn how to frost a cake like this one in a flash. All it takes is somewhat more time and some tricks from the pros.
1. Get Your Cake Prepped
Set yourself up for success from the beginning by trimming the top of each cake layer with a long serrated knife you want a flat, even surface for your frosting. If you want to decorate the finished cake with cake crumbs, reserve them. Place one layer of cake onto a cardboard cake round, if you have one.
2. Seal In The Moisture
Nobody likes dry cake. Avoid it, and extend the shelf life of the cake, by brushing the top of the layer with simple syrup. Want bonus phases? Use herbs, spices, or other flavourings to generate flavored syrups. We like to pair lemon-vanilla syrup with a lemon buttercream, for example, or a coffee-bourbon syrup with maple buttercream.
3. Pipe a Border
Make icing the layers easier by first piping a border of buttercream around the perimeter of the cake. This keeps the buttercream where you want it and prevents fillings, such as jam or custard, from oozing out.
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