Oct 16

Styled Eats: How to Frost a Perfectly Smooth Cake

This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!

Mastering a perfectly smooth cake has been on my list of things to master since as long as I can remember. My mom would make these amazing cakes for our birthdays and I’ve been trying to get my skills up to par for my kids. It was so great to spend an afternoon with pastry chef Hope Waggoner and have her break down the steps. I’ve tried so many times to get a perfectly smooth cake but have never gotten it just right. I know a lot of people can do amazing things with fondant but I don’t love how it tastes. A nice buttercream on the other hand, I’m in love with the stuff. Find the simple steps below to frosting a perfectly smooth cake.

Click through for step by step instructions.

Materials Needed: All you really need to frost this cake is: A large Offset Spatula, a heavy duty pastry bag with large tip, and a knife.

Step 1: Follow steps 1-4 over here until the cake has it’s basic layer of crumb coat and has chilled. The cake should be cold and the frosting should be room temperature.
Step 2:  Remove the cold cake from the frige and add a second layer of frosting. Start with the sides and spin the plate while holding the offset spatula in place. Repeat this several times until the frosting is smooth. Frost the top, going over it until it is smooth. Then put in the frige to set
Step 3: For the final layer remove the cake from the fridge and add another layer of frosting. Repeat the second step going over and over the frosting until it is smooth. (It surprised me how much time she spent smoothing out the frosting, I realized I had been too impatient when I had tried to frost my cakes.) And voila! You’re finished. You can add fruit or sprinkles to the top or just dig in and eat. Bon Appetit!

 

All photos by Paul Ferney for Oh Happy Day

A special thanks to Michelle for letting us borrow her beautiful kitchen, to Hope for her expertise, and to little E for modeling.

See all the posts in our cake decorating series right here.

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