Cake Decorating Techniques - Icing Your Cake

Icing a cake is probably one of the most challenging yet fun part of baking a cake. It is challenging because it takes skill to produce a smooth finish and this improves with practice; fun because there are so many ways of icing a cake and make it look beautiful.

What types of icing are there?

Cake

- Buttercream
- Fondant
- Royal icing
- Ganache
- Glazing
- Meringue

The most common form of icing is buttercream which is also the type that you get out of the ready-made mixes. It is made of butter, confectionery sugar and milk, although some have eggs and salt depending on what you prefer.

Preparing your cake for icing

1. Once the cake is baked, allow it to cool completely over a wire rack before you start icing. If you apply icing on a cake that is not completely cooled, your icing will not turn out well. If you do not have time to do the frosting on the same day, you may refrigerate the cake for a day or two. If you need more time you can also freeze the cake. Make sure you wrap it in cling wrap and then in aluminium foil. In this case, you will need to defrost the cake completely before you start icing. If it is not completely thawed at room temperature, you will notice that your icing will 'sweat'.

2. Make sure the cake is flat. If it is not flat, slice the bottom layer so that it sits flat on the table. Never use the sliced surface for icing.

3. A swivel cake stand would be useful as it enables you to handle your spatula at your best angles.

4. Place strips of wax paper around the borders of your cake so that your icing does not smear the cake board.

Applying the Icing onto your cake

1. You will need to have two layers of icing, the first layer being the 'base' to seal the crumbs. This is just a thin layer of icing. Let it set completely before applying the next layer. You may refrigerate the cake for a day so that it completely seals the crumbs.

2. Make a considerable amount of icing to produce a smooth and even finish. The last thing you want is insufficient icing and you need to make another batch. Worse still, you make do with what you have and produce an uneven finish.

3. If you want to add colour to your icing, use paste colour instead of liquid colour. The latter may change the consistency of your icing.

4. Starting from the middle of the cake, use a large metal spatula to spread the icing towards the edges. Be careful not to scrape up the crumbs.

5. For the sides of the cake you may choose to use a small angled metal spatula. With the spatula vertical, carefully work your way around the cake. Some people prefer to start from the top of the cake, whilst others from the side. It is entirely up to you and how you think it works best for you.

6. The tip is to dip your metal spatula in hot water to produce a smooth finish. Over time with practice, what may take up to an hour may become a 5-minute job to you.

Now that you have covered the cake with frosting, it is up to your imagination to decorate. Piping, fresh flowers, fruits, candy, nuts....have some fun and let your flair and creativity take over!

Cake Decorating Techniques - Icing Your Cake

Ernest is a passionate photographer and he pursue other interests on various Dishwashers such as Whirlpool GU2300XTVQ comparing their performance against the other brands in the market.