How To Decorate A Two Layer Cake
How To Frost & Decorate a Layer Cake
It's a special occasion (or just a random Tuesday), and you are looking for a way to celebrate. Nosotros accept only the matter: block. A gorgeous, oral cavity-watering, decorated layer block, to be exact!
Have you just broiled upward your favorite cake recipe, fabricated a batch of frosting, and don't know what to do adjacent? It'southward time to acquire how to stack and decorate cakes like a pro and start creating sky-high, sugar-filled masterpieces!
Trim and Torte
Before nosotros get to frosting and decorating, it is of import to showtime with a level and stable cake. Sometimes when we bake cake, a dome forms on the meridian. Call up nigh stacking several of these uneven cakes on top of each other — you lot will probably end upwards with an unstable structure that resembles something more similar the leaning Tower of Pisa than cake, right?
Instead, trim all your cakes so they are level and apartment before filling and stacking. If your cakes bake up extra thick, advisedly cutting them in half horizontally (or "torte" them) and split the cakes into multiple layers.
To do this, agree a long serrated pocketknife parallel to your work surface. Carefully score around the cake where you desire to cut, and then begin cut the cake — a lilliputian at a fourth dimension. Go along cut around the cake and then towards the center until the peak portion detaches from the bottom.
How to Fill and Stack a Cake
Identify the bottom layer of your block on a block stand or serving dish. Take four strips of parchment paper and constrict them halfway under and around the lesser of the cake layer (this will keep your block stand clean while nosotros frost). For simple buttercream and more than stable filling, similar fudge or cream cheese, simply spread on the filling between the layers of cake with a metal spatula. Brainstorm past placing a dollop of frosting in the centre of the cake, so spread information technology around towards the edges. Smooth out the filling as evenly as possible.
For softer fillings, like pastry cream or fruit preserves, create a frosting "dam" to go on the filling from leaking out. To do so, fill a piping bag fitted with a medium plain tip with whatever frosting you are using on the outside of your cake. Pipage a ring or dam of frosting around the outer edge of your cake, so spread the filling in the center.
Continue to fill and stack your cakes, keeping them equally fifty-fifty and level as possible. Capsize the last layer of block upside down. The bottom of the cake creates a nice, flat summit for the cake, while the cut side is facing downward to preclude too many crumbs from getting into your frosting.
Take a pace back and really look at your block. If information technology is leaning or appears crooked, gently printing it back into place.
How to Frost a Cake
Later on the cake is filled and stacked, information technology is time to work on the outside. The first pace to frosting a cake is actually giving it a crumb coat of icing. This is only the first coat of buttercream that traps in all of the crumbs.
To create a crumb coat, apply a thin layer of buttercream to the height and sides of the block with a metal spatula. The buttercream does not need to exist perfectly smooth, but try to keep it relatively fifty-fifty. Comprehend the unabridged cake, and so place the cake in the refrigerator to arctic for almost 15 minutes. In an effort to keep those pesky crumbs from catastrophe up in your final glaze of frosting, make certain not to mix the buttercream with the crumbs with the buttercream saved for your last coat.
In one case the crumb coat has set, information technology is time to apply the final glaze of frosting. Identify a large dollop of buttercream on the superlative of the block. Using an starting time spatula, begin to smooth out the frosting and push it towards the edge of the cake.
After the top of the cake has been frosted, brainstorm applying buttercream to the sides of the cake. Working with small amounts for more than control, first aim at applying an even coat of buttercream, and then work on smoothing it out. Once there is buttercream on all sides of the cake, take the long edge of your metal spatula and begin smoothing information technology out in large strokes. For an even cleaner, smoother finish, dip the metal spatula in hot h2o (or run information technology under hot water), dry it off, then use the oestrus from the metal to gently warm the buttercream and polish it out farther. Keep smoothing out the sides and touching up the top of the cake equally needed.
Can't quite go things looking as smooth equally you lot'd like? That's okay, besides! Use the tip of an offset spatula or the back of a spoon to create a rustic, more "homemade" terminate for your cake.
Permit'southward Decorate!
There are infinite ways to decorate a layer block! This is the time to get artistic and add some extra flair to your cake. Try a drizzle of chocolate glaze, ganache, or caramel sauce over the top of your cake, and let it drip down the sides. Pile on fresh fruit for some added color or some crispy meringues (as nosotros take done here) for added crisis and texture.
If y'all think things might get messy, keep the parchment pieces under your cake, but be sure to remove them before piping a bottom border of buttercream around the base.
For even more pizzazz, use a variety of pipage tips to create different textures and borders with any leftover buttercream. Utilize a round, star, foliage, or petal tip to create pearl, shell, or ruffle borders. If you'd like, cover the entire surface of the cake with buttercream stars, ruffles, or rosettes!
Some other easy ways to dress up a cake include:
- Cover the unabridged block with sprinkles by gently pressing minor handfuls of sprinkles into freshly applied buttercream. Try this with coconut flakes, shaved almonds, sanding sugar, etc.
- Create decorative patterns past placing colorful candies on a frosted block.
- Utilise edible flowers to add color and elegance, or fresh herbs for a rustic look.
- alcohol-free
- paleo
- peanut-gratuitous
- pork-free
- pescatarian
- gluten-costless
- tree-nut-gratuitous
- carmine-meat-costless
- wheat-complimentary
- dairy-complimentary
- fish-free
- vegetarian
- shellfish-free
- vegan
- no-oil-added
- low-saccharide
- soy-gratis
- egg-gratis
Per serving, based on
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servings. (% daily value)
- Calories NaN
- Fatty
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- Carbs
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Ingredients
- ii to 4 baked cake rounds
- 2 batches
of buttercream, such as basic buttercream (see Notes)
Equipment
- Block stand
- Parchment
- Large showtime spatula
- Piping pocketbook (optional)
Instructions
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Lay one round of cake in the middle of the cake stand up. Tuck four pieces of parchment around the cake to catch drips.
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Frost the first layer: Dollop a large amount of buttercream in the centre of the block with an offset spatula. Gently smooth the buttercream out, pushing it toward the edges.
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Add another layer of cake: Dollop more buttercream on top of this layer and spread it into an fifty-fifty layer.
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Repeat with remaining layers: Check to make certain your layers are roughly even and that the layers are stacking straight.
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Add a crumb coat around the edges: Spread a very sparse layer of frosting around the outside of the cake. This is the nibble coat and will help forbid crumbs from appearing on the finished cake. Chill the cake for nigh fifteen minutes to gear up.
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Add another layer of frosting over the crumb glaze. Commencement past placing a large dollop of frosting on the top of the block.
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Smooth the pinnacle of the cake. Use a metal spatula to spread out the frosting into an even layer. Push the frosting towards the edges of the cake.
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Smooth the sides of the cake: One time the frosting has been applied in an even layer around the block, begin to smooth it out; the easiest mode to exercise this is to dip the offset spatula in a cup of very hot h2o, and so steadily smooth the sides of the cake with the flat of the spatula.
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Decorate the cake as desired: You can piping decorations effectually the lesser border or on top of the cake with buttercream, drizzle chocolate ganache over the height and sides, or add together decorations, like meringue kisses or fresh fruit.
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Remove the strips of parchment paper: When you're totally finished decorating, wiggle the strips of parchment out from under the cake. This will exit the block stand make clean and free of drips. (Notation: If you wish to pipage a bottom border around your cake, the remove the parchment first.)
Recipe Notes
You volition need nigh 5 cups of buttercream to fill and frost a 3-layer eight- or 9-inch cake. This is well-nigh 2 batches of the basic buttercream recipe.
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Source: https://www.thekitchn.com/how-to-frost-decorate-a-layer-cake-224371
Posted by: farrowthaturs.blogspot.com
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