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Old 01-16-2014, 01:56 PM   #1
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Making it beautiful - how to frost a cake

Though much practice and failure, I have gotten to be pretty good at making cakes that taste good...but I am not so good at making cakes that look beautiful. When I frost a cake, I usually end up with a lot of cake crumbs in the frosting. I try to pick them out...if there are too many, I will crumble up a small piece of cake and put them throughout all of the frosting so that it looks uniform But sometimes I really want it to have a smooth, textured look. Any suggestions on tools or techniques to do this?

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Old 01-16-2014, 02:28 PM   #2
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I never bake so I should probably bow out here, but I've seen some techniques that make sense to me.

The cake is thinly frosted and then refrigerated till the frosting sets. Then it is frosted again, for a crumb free finish.

Hope this helps..
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Old 01-16-2014, 02:38 PM   #3
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I rarely bake, and never cakes, so let me toss in my couple of pennies. What Kayelle described is a crumb coat. Works perfectly, at least for Ina...
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Old 01-16-2014, 02:53 PM   #4
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A crumb coat helps and then a few minutes in the freezer to set that coat. The people eating the cake rarely notice a few crumbs.
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Old 01-16-2014, 04:46 PM   #5
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As the others wrote, use a crumb coat. There are cake decorating forums that explain how to frost in detail. Try the Wilton one. You'll be able to find lots of tips on getting a smooth frosting.
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Old 01-16-2014, 04:55 PM   #6
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Use Paper towels! Do a crumb coat and then after the second coat (assuming a butter cream icing) smooth it with a paper towel. Slightly chill the icing and then place a paper towel on the cake. Gently rub the towel, especially working on bumpy areas. Carefully lift towel and repeat on all surfaces of cake. I use Bounty...

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Old 01-16-2014, 09:52 PM   #7
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The crumb coat is the best bet.

Also when frosting a cake, make sure that you don't lift the spatula off the cake while spreading, you'll want to use a sweeping motion, lifting will pull up cake.

In bakeries where they are usually doing a lot of cakes at a time, and don't have time to crumb coat, they pile on the icing, seal it completely then removing the excess while smoothing.

An offset spatula is the best tool for the job.
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Old 01-17-2014, 09:18 AM   #8
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I have four spatulas. Two offset and two straight ones. Both large and small. Now if I could just conquer my pastry bag.......
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Old 01-17-2014, 09:54 AM   #9
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I am a total amature in cake baking. Seems like when i make Chocolate Genache frosting it never hardens the way shown in the video. Maybe it's not supposed to.
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Old 01-17-2014, 09:58 AM   #10
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Quote:
Originally Posted by GA Home Cook View Post
I am a total amature in cake baking. Seems like when i make Chocolate Genache frosting it never hardens the way shown in the video. Maybe it's not supposed to.
Ganache when cooled should be about the consistency of hot fudge before warming up. Think the softness of a truffle. It shouldn't make a firm, hard shell even when chilled.

I do a 50/50 ratio of chocolate to heavy cream. If it isn't pourable after combining, I warm it a little more. This will hang on to a cake nicely.



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