Do not try and cover a freshly baked cake with chilled buttercream or it will simply fall to pieces. Light texture cakes, like angel food or chiffon cakes, will have a hard time holding up to the weight of fondant. —Diana Wilson, Denver, ColoradoGet RecipeTaste of HomeMamaw Emily's Strawberry CakeMy husband loved his Mamaw's strawberry cake recipe.
You can use salted butter in a simple buttercream recipe for added taste.It combines beautifully with, Try to use professional quality shortening if you are not. Now comes the fun part!
Using both hands, fold one side of the fondant over the roller. Secondly, measure the height of the cake. To start, place your fondant roller in the middle of your rolled out fondant.
If you’re satisfied with the look of the cake, you can stop right here.
Now, to get even, level layers, place the cake on a flat surface. Using a teaspoon—you can use the same hot water method as above—spread on swirls of frosting. —Edie DeSpain, Logan, UtahGet RecipeTaste of HomeGanache-Topped Chocolate CakeTo say this cake is elegant would be an understatement. We’ll prepare you for any troubleshooting issues and tell you how to get the best results with ease. It’s worthy of special occasions, but it's so easy to whip together that you can enjoy it any day of the week.
The type of cake you make is also an important factor to keep in mind. This thin layer of frosting traps any cake crumbs and acts as an adhesive so your fondant doesn’t fall off or move around. Once the section is smooth, lightly press the fondant to the side of the cake.
First, measure the diameter of the cake. Even if you’re careful about smoothing, the last section of your fondant might still form a seam.
For a more indulgent version, double the frosting and pile it on high!
As you work your way around, you may find that you have one last section where your excess fondant will converge.
When I made a batch for my husband to take to work, he said they disappeared in record time. If you want to cover a cake with hard chocolate, you must make your own icing after the cake is finished. This will help the cake become a bit firmer and it’ll be easier to work with.
If the fondant is not centered, you should be able to gently remove the fondant and re-center it. Loosen the fondant on either side, continue pulling and push the draping fondant to the bottom edge of your cake.
Working section by section, smooth the fondant by moving the smoother up and down. But how do you frost a cake so perfectly?
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.
Sign up today and you'll receive exclusive offers, recipes and how-tos from other members of the Wilton community, as well as the professionals! You won’t need a lot of fancy tools to frost a cake, so save those pastry bags and piping tips for another day (or for these cupcakes) . You got this!
This will push down any excess and create an outline for one final trim.
To crumb coat a cake, just spread a very thin layer of icing over the cake using an offset spatula—here’s our favorite plus a few more essential cooking tools. The most simple recipes are creamed butter or shortening and confectioner's sugar with various flavorings or coloring.
This will prevent the fondant from moving around as you work the sides. I like to make a pretty design on the top of the cake with pecan halves. An unsliced, frosted cake will be just as delicious the next day.
Use the backside of the spoon. Simple buttercream will form a crust due to its high sugar content but is lovely and soft on the inside. Fill the bottom pan of a double boiler three-fourths of the way with water and … Get daily tips and expert advice to help you take your cooking skills to the next level.
This helps trap and contain crumbs and serves as a nice base for your showstopping finish. Lastly, if your cake includes a fresh fruit filling or topping, or has a frosting made with whipped cream or mascarpone, cover and refrigerate it until you are ready to serve. If you want to finish off your cake with a little bit of flair, you can go one step further and add swirls to your cake.
Step 6: Add decorations.
As you smooth the sides, move the creases to the lower edges of the cake. While the cake recipe is absolutely key to these gorgeous desserts, it’s no secret that the frosting is what makes them so beautiful. Softer icing can be perfect for borders and swirling decorations, and stiffer icing is wonderful for flowers or piped leaves.You can make a large batch of this type of icing because it will keep very well in the refrigerator for up to six weeks if it is well covered.
Use a fondant smoother to smooth the top first.
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