Does anyone know how to decorate a wedding cake? To make all the frosting smooth?

Question

I am making a wedding cake & am in need of useful items that can help. Hints & information. Anything will help. Please..

Answer 1

Frosting a Cake
Seven steps to successful icing of your luscious layer cake

1. Make sure the cake is thoroughly cooled and the frosting is smooth and spreadable. Temperature is key here: Most frostings spread on evenly and beautifully at room temperature.

2. If the cake is a single layer, set the cake flat side up on a cardboard round (if you have one) or flat serving plate. If it is two or three layers, set the first layer flat side down. (If your cake layers have excessively high domes, you should slice the dome off with a serrated knife so the cake will sit evenly.) Lightly brush off all crumbs with a soft pastry brush.

3. Tear small strips of wax paper and tuck them under the bottom layer, leaving about an inch of paper exposed around the cake. This is to keep the frosting off the serving piece.

4. If you are frosting a two-layer cake, spread about 1/2-inch of frosting over the bottom layer with an offset spatula held at a slight angle. Place the second layer over the frosting, flat side up. For either one- or two-layer cakes, frost the top, then the sides, using the spatula to draw and smooth the frosting over the surface of the cake, holding back about 1/4 of the frosting.

5. Put the cake in the fridge for about 10 minutes to set the frosting and prevent crumbs from getting mixed in.

6. Place spoonfuls of the remaining frosting on the top of the cake. Add frosting to the sides, if needed, and smooth with the spatula held at a 90 degree angle. Spread the frosting on the top, using the back of a spoon or offset spatula to create peaks and valleys, if desired, aiming for a beautiful and even finish.

7. Remove the wax paper before serving.
http://www.foodnetwork.com/food/ck_baking/article/0,,FOOD_28717_5432822,00.html

Link to related Alton Brown show & recipes: http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_21806,00.html

Answer 2

buttercream is much better! Step 1 Cool the cake completely and then use a serrated knife to even out the cake. Cut carefully and with a light touch. Transfer the cake to a rotating lazy susan. You can make the cake stick by spreading some frosting on the surface of the turn table. Brush off any excess crumbs with a basting or pastry brush. Step 2 Use a frosting spatula or an offset spatula to frost a first layer of icing. Start at the top leaving some icing to overlap to the edges. Now frost the sides of the cake. Refrigerate for 15 minutes. Step 3 Add a second layer of frosting with a larger spatula. Remove any excess frosting from the top of the cake and scrape on the side of a bowl. Rotate the lazy susan and lightly scrape around the cake while it spins. Refrigerate to set. Step 4 Use a paper towel after the cake is completely dry. You can test this by touching the cake and if no frosting comes off on your fingers the cake is ready. Place the paper towel on the top of the cake and rub over it with your hand lightly. Move the paper towel to the sides and repeat the rubbing. This technique will work best with royal icing. Things You'll Need: Baked cake Frosting Serrated knife Offset spatulas of varying sizes Bowl Lazy susan turntable Papertowels To frost a layer wedding cake, frost the bottom layer first and refrigerate before placing the upper layer on top.

Answer 3

First of all, bake the cake layers a few days in advance and freeze them. When you are ready to decorate, take out the layers for one tier at a time and frost that tier lightly. Set it aside for several hours to harden/firm up and repeat with each tier. Once all the tiers have been given this basic coating and it has had time to set, apply a second layer of icing. Use a special metal icing spatula. It will help to have two sizes, large and small. After you have applied the 2nd coating, place some boiling water in a large bowl or measuring cup and quickly dip the metal spatula in the hot water. Shake off any excess water and use the heated, moist spatula to smooth the icing. Once done with the smoothing, set tiers aside until the next day for the icing to once again set up. Once the icing is firmed, you can begin the fun part of actually decorating the cake!
The above information is for buttercream type icings, NOT fondant types.

Answer 4

Is it fondant icing that are you mean - the frosting where it's completely smooth and looks like a satin iced finish? I don't know why, but I am thinking that might be what you're talking about? (if not, sorry!) If that's it, I have never tried it (yet!) but here are some sites that I found for you, just in case that is what you mean....If nothing else, there are some BEAUTIFUL cakes pictured on some...maybe give you some inspiration!

http://whatscookingamerica.net/PegW/Fondant.htm

http://www.jbcakes.com/fondant_cakes.htm

http://www.louisvilleweddingcake.com/fondant_cakes_gallery.htm

http://ezinearticles.com/?Fondant-Cake-Decorations---7-Tips-For-That-Perfect-Wedding-Cake&id=166290

Answer 5

A spatula is your best friend when it comes to smoothing on icing.

A great site to learn anything about making and decorating cakes is Wilton Cakes at

www.wilton.com

Answer 6

like u wanna smooth out the top and stuff before decorating right. make sure u get a metal spatula, its like a oblong shape and frost the sides first, spatula straight up and down. then do top FLAT. but the more u go over it the more "unperfect" its gonna be, just to let ya know. either that or i believe the pros use Fondant... expensive but much nicer! good luck!

Answer 7

First you put the frosting on getting it as smooth as possible then you take a smooth knife dip it in hot hot water make a pass over the frosting, wipe off the knife and repete until compleatly smooth.

Answer 8

Typically the really smooth icing is made out of a 'sheet' of icing that can be laid over the cake.

Answer 9

Esmerelda had it right. It is fondont. A sheet of icing that you lay over the top layer of the cake. I've seen plenty of Food Network shows!!

Answer 10

If you're considering fondant, you may want to know that it looks pretty, but doesn't taste very good. You're better off using the warmed spatula technique people have told you about if taste is what you're going for as well.