Butter Icing A Wedding Cake: Easy Steps For Beginners

Buttercream is a popular choice for wedding cakes, with several varieties available, including American, Italian, and Swiss. It is typically made with butter, powdered sugar, and either milk or cream, resulting in a versatile frosting that can be finished in various ways. When creating a wedding cake, it is essential to consider factors such as taste, stability, and cost. While American buttercream is a classic and affordable option, Italian and Swiss meringue buttercreams offer a less sweet and fluffier alternative. Fondant, another popular choice, provides a flawless finish but tends to be more expensive. Other options include cream cheese buttercream, whipped cream frosting, and ganache, each with its unique advantages and drawbacks. Ultimately, the choice of frosting depends on personal preferences, the wedding theme, and the desired taste and appearance of the cake.

Choosing the right tools

The right tools are essential when it comes to achieving a smooth buttercream finish on your wedding cake. Here are the key tools you'll need:

• Metal spatulas and scrapers: Metal spatulas and scrapers, such as a metal angled spatula and a bench scraper, are ideal for smoothing the buttercream. They can be heated up, just like an iron, to help smooth out any wrinkles or blemishes in the cake finish.
• Cake turntable: A good cake turntable is a must-have for creating a smooth and even finish. Look for one with a rubber circle or pad on top to prevent the cake from sliding around, such as the Wilton turntable or the Ateco turntable.
• Cake leveler: To ensure your cake layers are perfectly level, use a cake leveler such as the Wilton Cake Leveler. This tool allows you to adjust the height and easily slice off any extra cake to create even layers for stacking.
• Rubber spatula: A rubber spatula is useful for testing the consistency of your buttercream. Dip it into the frosting, and it should form peaks that are not too stiff and can be easily spread with your finger.
• Piping bags and tips: Piping the buttercream onto the cake instead of applying it with a spatula can help you achieve an even finish. Choose piping tips based on the look you want to create.

Having the right tools will make the process of butter-icing your wedding cake much easier and help you achieve a smooth and flawless finish.

Getting the right consistency

Start with the Right Ingredients and Proportions:

• Use high-quality ingredients, such as good butter, confectioner's sugar, and milk or cream.
• Cream the butter and shortening together until smooth before gradually adding the sugar and other liquids.
• The general rule is to use equal parts butter and shortening, but you can adjust this ratio to control the consistency.

Thin Consistency:

• A thin consistency buttercream is ideal for frosting your wedding cake. It should be easy to spread and hold its shape without being runny.
• Test the consistency by dipping a rubber spatula into the frosting. It should form peaks that are soft and can be easily spread with your finger.
• If your frosting is too thick, add more liquid (heavy whipping cream or whole milk) to thin it out.

Avoid Over-Mixing:

• Over-mixing can incorporate too much air into the buttercream, leading to air bubbles.
• Before adding the buttercream to the cake, stir it several times with a rubber spatula and press it against the sides of the mixing bowl to remove excess air.

Chill the Cake:

• Apply a crumb coat, which is a thin layer of frosting, to the entire cake and chill it for at least 20 minutes, or even overnight.
• This helps set the frosting and creates a sturdy foundation for the final layer of buttercream.

Adjust as Needed:

• If your frosting is too thick or thin, you can adjust the consistency by adding more liquid or powdered sugar, respectively.
• For a stiffer consistency suitable for piping and decorating, you can mix in a little more powdered sugar.

Remember, achieving the right consistency for your buttercream may take some practice and experimentation. It's a good idea to test your frosting on a small batch before applying it to your wedding cake.

Reducing air bubbles

Air bubbles in buttercream are caused by incorporating too much air during the mixing process. To reduce air bubbles, follow these steps:

Firstly, ensure that you are using the correct attachment on your mixer. Use a paddle attachment on a stand mixer, or beaters for a hand mixer. A whisk attachment will incorporate too much air. Keep the speed low to avoid mixing at high speeds, and stop regularly to check the consistency. Mixing by hand after using a stand mixer can also help to deflate some of the air.

If you are making a large batch, ensure the paddle is deep into the frosting, as this will also help to reduce air bubbles. If you are making a smaller batch, you can try adding a small amount of melted buttercream back into the mixture, which will help to smooth it out.

If you are experiencing air bubbles, allow the buttercream to rest for a few minutes. This will allow the buttercream to deflate. You can then use the macaronage technique to remove air: using a spatula, press the frosting to the side of the bowl and repeat until it looks smooth.

Another way to smooth out buttercream is to use a bench scraper. Dip the bench scraper in very hot water, dry it off, and then run it around the outside of the cake. Alternatively, run a scraper under water, leaving some water on it, and smooth over any roughness or bubbles.

Applying a crumb coat

Step 1: Prepare your cake layers and frosting

Before you begin crumb coating, ensure your cake layers are completely cooled. Frosting a warm cake will cause the frosting to melt and create a mess. If you're short on time, you can place the cake layers in the freezer to speed up the cooling process. It's also essential to level your cake layers, especially if they have a domed top. Use a sharp knife to level the cakes slightly, so you have flat, even layers for stacking.

For the crumb coat, you'll want to use a slightly thinner frosting than what you use between your cake layers. A basic vanilla buttercream is a great option, but you can use any type of frosting you prefer. Just make sure it's thin enough so that it doesn't pull at the cake surface.

Step 2: Stack your cake layers

Place one layer of cake on a cake board or turntable. It's often helpful to place the cake bottom-side-up first, as it provides a flat and clean surface to work with. Add a generous amount of buttercream on top, about 1/2 cup for a 6-inch cake or 3/4 cup for an 8-inch cake. Use an icing spatula to spread the buttercream from the centre towards the edges, creating an even and level surface. Avoid touching the cake directly with the spatula to prevent tearing or crumbling.

Step 3: Continue stacking and crumb coating

Repeat the process by stacking the next cake layer on top, making sure it's centred and level. Repeat this process until you've added the final cake layer. Once all the layers are stacked, add a thin layer of buttercream on top, pushing any excess buttercream over the edges. Then, spread the buttercream thinly and evenly around the sides of the cake, adding more buttercream as needed to cover any bare spots.

Step 4: Smooth the crumb coat

Using a bench scraper or an offset spatula, hold your tool of choice at a 45-degree angle to the side of the cake. As you slowly spin the turntable, gently sweep the bench scraper or spatula around the side of the cake to smooth out the crumb coat. Scrape off any excess frosting that builds up on your tool into a separate bowl, as it will contain crumbs. If there are gaps or uneven areas, simply add more buttercream and smooth it out again.

Step 5: Chill the crumb coat

Once you're happy with the crumb coat, it's important to chill the cake to let the crumb coat set. Place the entire cake, turntable and all, into the refrigerator for at least 30 minutes. Chilling the cake will help the buttercream firm up, essentially gluing down any crumbs and creating a stable foundation for your final layer of frosting.

Finishing with a smooth top

Now that you've crumb-coated your cake and let it set in the fridge, it's time to add the final layer of buttercream. This is where you'll really get that smooth top and sharp edges.

Applying the final layer

• Using your piping bag, pipe the buttercream around the cake, starting at the bottom and working your way up.
• When you reach the top, pipe a ring around the edge and then fill in the centre.
• Smooth the top of the cake so that it's perfectly level.
• Use your bench scraper to smooth the sides, scraping off the excess buttercream each time.
• Hold the scraper vertically, but at a 45-degree angle toward the side of the cake. This will help to reduce lines in the finish.
• Take your time and be intentional with this process.
• If you notice any gaps, simply fill them in with more buttercream and keep scraping.

Getting a clean, sharp edge

• As you smooth the sides, the buttercream will start to form a "crown" that reaches higher than the top of the cake.
• To get a clean, sharp edge, use your angled spatula to level off the top, smoothing the outsides of the buttercream crown toward the centre of the cake.
• Remember to continue scraping off the excess buttercream and cleaning your tools as you go.
• Get down to eye level to check that the top is level. If one side needs to be raised, simply add more buttercream and smooth it down.

Applying a little heat

• If you still notice some flaws in your buttercream finish, try this magical tip: use a hot spatula.
• Run your metal scraper or offset spatula under hot water, then wipe it clean and dry it so it's warm to the touch.
• Slowly smooth the sides and/or top with this heated tool, and watch as your buttercream becomes flawlessly smooth.
• Repeat the process of heating, drying, and smoothing as needed until you achieve the desired smoothness.

Troubleshooting

• If you've been smoothing for a while and your cake still looks flawed, stop and put it in the refrigerator for at least an hour.
• The finish will harden and become much easier to work with.
• When the buttercream is firm, apply a very thin layer of new buttercream to the entire cake and smooth it out.
• This part takes a bit more time and isn't always necessary, but it can make a big difference if you're aiming for a perfectly smooth finish.

Frequently asked questions