I need LOTS of advice on icing/decorating a birthday cake.?

Question

I am making a 12"and 9" round, three level cake. I was planning on freezing it overnight to make icing it easier, but how long do I wait to ice it after I take it out? I was going to buy a cake leveler, but wouldn't it be easier just to turn the cakes bottom up? I plan on adding candies and other decor but I am using a whipped cream frosting and I wonder if I should pick a thicker frosting. How do I achieve a beautiful smooth iced finish like the professionals do? Also can I strart with the decorating as soon as it is iced and do I need to freeze/refridgerate it after it is done?

Answer 1

You should be fine freezing your cake but you dont need to do it overnight.Just a few hours usually. If you are using whipped cream on a cake, do it close to serving time and keep the cake refrigerated until its time to cut and serve. Your whipped cream will soften and "melt" long before it spoils on a cake at room temperature!! Below I have added a link for a site with a great buttercream recipe. I have used it a lot and its very easy
As for how to make it look pro...look below


For the best results, use an offset spatula, which allows for even spreading and keeps your hand away from the cake.

Before frosting, cool cakes on a wire rack. Brush away loose crumbs with a pastry brush, then cover the cakes in plastic wrap and chill in the refrigerator for two hours.

For a smooth finish, lightly mist the cake with water after applying the final coat, then use a spatula to smooth out bumps.

Step 1. Unwrap cakes, and place one layer on a cakestand. Slip strips of wax paper beneath the edges to keep the stand clean. (Place stand on a lazy Susan to make frosting easier.)

Step 2. To frost between the layers, place about one cup of frosting onto center of layer, and sweep outward with the spatula. Leave a 1/2-inch border around the edges.

Step 3. Place unfrosted layer bottom-side up on frosted layer. Apply a thin layer of frosting to the entire cake to seal any loose crumbs. Allow to set in the refrigerator for about 15 minutes.

Step 4. To frost the top of the cake, place about one cup of frosting onto the center of the cake, and spread to the edge. Cover the top with an even layer of frosting.

Step 5. For the sides, load spatula with frosting, and lightly push it toward the cake as you turn the stand. Continue spreading until the cake is evenly coated; let set before decorating.

Answer 2

Don't freeze the cake, defrosted cake tastes terrible. Just take out the cakes, let them cool in the pans for about 15 minutes and then put them on a cooling rack. You can cover them with a dishcloth overnight. Whipped cream icing will probably never give you a smooth finish. Regular powdered sugar icing would be best. To make it really smooth you need to get a sheet of typing paper and run it along the icing once you cover the cake or a metal spatula and a cup of water--(you dip the spatula in the water and smooth away--try not to make it too watery--in some cases you can use a paper towel to soak up the water--just let it slightly touch the water and not the icing. Also, make sure that after you make your icing you pop it into the fridge for a little bit so it will be easier to smooth out. Most decorators cut the top off then place the cake with the cut part down if the cake is too rounded at the top. If it isn't too rounded they might just pop the rounded ends together and fill them up with icing. You can start decorating the cake as soon as it is iced. After it is iced you don't have to refridgerate it unless it is whipped cream icing or has a filling. My mom has been a professional cake decorator for ages, I used to go to her cake decorating classes with her and I have seen many a cake made. When you make your cakes don't forget to smooth on some shortening with your hands or paper towel and then drop a little flour on it, sift it around and dump it out so your cakes won't stick. Good luck.

Answer 3

I decorate cakes as a hobby that's gotten a little out of control.

I freeze cakes because I bake them in advance. If you want them to be more secure when you ice them, take them out about an hour before you ice. If you're confident enough, you can take them out before you go to work.

If you are doing a tiered or stacked cake, you should probably level your layers so it doesn't look lopsided. Remember to use supports.

To smooth icing, here is what I recommend:
Put an extremely thin layer on the cake first. This is called a "crumb coat". It will get a bunch of crumbs in it, but don't worry. Stick it in the fridge for 10-15 minutes so it sets. I'm talking really, really thin. You should still see cake. After the crumb coat sets, start by icing the top. Glop a lot on at once, then smooth it out. Remember, it's easier to take icing off than it is to put it on. It took me a few cakes to get good, smooth sides. It just takes practice, so don't get frustrated. An added trick to get smooth sides is to run your spatula under really hot water so it gets hot, dry it off quickly, and smooth.

You should be able to put little candies and such on a whipped icing, but I have found the most success with buttercream.

Once you're done with the cake, put it in the fridge until you are ready to serve it or deliver it.

Remember: it takes time and practice, but just have some patience and I'm sure your cake is going to rock!!! Good luck!!!

Answer 4

No need to freeze or refridgerate before starting your first coat. Just need to be cool. First you can turn the first (bottom) layer upside down. But you may want to level the other layers.

Second Frost it it 2 coats. The first coat will be thin. It is called a crumb coat. Refridgerate it until firm. Then apply the second coat. Ice the top and then the sides. The sides will rise above the top. Knock them over INTO the top. this is the technique used at bakeries. It does take PRACTICE.
It is better to refridgerate before decorating. this will give you a firmer surface to work with.

If you are planning on stacking many layers, such as wedding cakes, wooden dowels are used inside the cake, between cardboard/plastic bases, to give it strength and support.
Hope I have helped. Good Luck!

Answer 5

go to birthdayexpress.com