George Boyle
Wedding cakes are often decorated with buttercream flowers, fondant, or other decorations. To frost a wedding cake, bakers first build the layers into a stacked cake with a thin covering of buttercream called a crumb coat. The cake is then chilled so the frosting hardens, locking in crumbs. A second, slightly thicker layer of buttercream is applied and smoothed. The cake is chilled again before the decorators work on the final designs.
| Characteristics | Values |
|---|---|
| Frosting | Buttercream |
| Frosting thickness | 1/4" thick |
| Frosting layers | Two |
| Cake layers | Stacked |
| Cake layer shape | Flat |
| Fondant | Panelling method or one-piece method |
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What You'll Learn
How to make buttercream flowers
To make buttercream flowers, you'll need to start by making a batch of buttercream. This will be used to cover your cake layers and create the flowers. Once you have your buttercream, you can begin to assemble your cake.
Start by adding a layer of buttercream about 1/4" thick on top of your first cake layer. Smooth it out with an offset spatula, making sure to keep the frosting layer an even thickness. Repeat this process for the rest of your cake layers.
Next, you'll create a crumb coat. This is a thin layer of buttercream that covers the entire cake and seals in any loose crumbs. Chill your cake in the refrigerator until the frosting hardens.
Now it's time to add the final layer of buttercream. Apply a slightly thicker layer of buttercream and smooth it out. You can chill the cake again at this point if desired.
With your cake assembled and frosted, you can begin to make your buttercream flowers. Pipe the buttercream into flower shapes using a piping bag and various tips to create different petal shapes. You can also use a toothpick to add texture and details to your flowers. Once you're happy with your flowers, place them in the freezer to firm up.
When you're ready to decorate your cake, simply remove the flowers from the freezer and arrange them on top. You can add other decorations as well, such as fondant details or fresh flowers, to create a beautiful and unique wedding cake.
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How to apply a crumb coat
To apply a crumb coat, start by covering your cake layer in a thin layer of buttercream. This crumb coat seals in all the loose crumbs of your cake. Store the cake in the fridge to chill until firm or overnight. Then, apply your final layer of buttercream and store the cake tier in the refrigerator to chill. For a super sleek cake, trim any domed tops off the cooled cake layers with a serrated knife. Trimming cake layers to be perfectly flat makes stacking the layers easier and prevents lopsided cakes.
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How to prevent drooping frosting
To prevent drooping frosting, it is important to keep your cake chilled. After you have crumb-coated your cake, place it in the fridge to chill until firm or overnight. You can also place it in the freezer. Once you have applied your final layer of buttercream, store the cake tier in the refrigerator to chill. This will help to prevent the frosting from drooping or wilting due to humidity. If your frosting does droop, you can put the whole cake into the fridge, scrape it down, and refrost it.
To achieve a super sleek cake, trim any domed tops off the cooled cake layers with a serrated knife. Trimming cake layers to be perfectly flat makes stacking the layers easier and prevents lopsided cakes.
If you are making buttercream flowers, put them into the freezer. This will help them to keep their shape.
When applying your frosting, try to keep your frosting layer an even thickness. This will help to prevent drooping and give your cake a professional look.
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How to make a super sleek cake
To make a super sleek wedding cake, you'll need to start with a crumb coat. This is a thin layer of buttercream that seals in the crumbs of your cake. You can then chill the cake in the fridge until firm. Next, apply a second, slightly thicker layer of buttercream and smooth it out. If you want a super sleek finish, trim any domed tops off the cooled cake layers with a serrated knife. This will make your cake layers perfectly flat, making stacking easier and preventing a lopsided cake.
You can decorate your cake with buttercream flowers, fondant or other decorations of your choice. If you're using fondant, you can cover your cake using the panelling method or the one-piece method.
If your frosting droops or wilts due to humidity, cool it down a little and re-whip it. If it droops after you've iced the cake, put the whole cake in the fridge, scrape it down and refrost it.
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How to cover a cake in fondant
Covering a cake in fondant is a great way to decorate a wedding cake. Here is a step-by-step guide on how to do it:
First, you need to crumb coat your cake. This is a thin layer of frosting that traps any crumbs and acts as an adhesive for the fondant. You can use buttercream for this, but make sure you don't use too much, just enough to smooth out the sides and top of the cake. The cake should then be chilled so the frosting hardens.
Next, you need to prepare your fondant. Dust your work surface with cornflour or icing sugar to prevent the fondant from sticking. Knead the fondant for a couple of minutes to soften it, or put it in the microwave for 10 seconds. Flip the fondant so the smooth side is facing up, then roll it out to fit your cake. You can use a piece of string to guide you and ensure it is the right size.
Now you are ready to cover your cake. Lift the fondant with a rolling pin or your hands and drape it over the top of the cake. Smooth the fondant with a cake smoother, pushing out any air bubbles and creases, starting at the top and working down the sides. Trim off any excess fondant with a small knife, being careful not to cut too close to the cake.
Finally, you can decorate your cake further if desired. You can use fondant to create decorations, or add buttercream flowers or other details.
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Frequently asked questions
First, build the layers into a stacked cake with a thin covering of buttercream called a "crumb coat". Then, chill the cake so the frosting hardens, locking in crumbs. Finally, apply a second, slightly thicker layer of buttercream and smooth it with an offset spatula.
You can decorate a wedding cake with buttercream flowers, fondant or other decorations.
If your frosting droops or wilts due to humidity, cool it down a little and re-whip it. If it droops after you ice the cake, put the whole cake into the fridge, scrape it down and refrost it.
Trim any domed tops off the cooled cake layers with a serrated knife. Trimming cake layers to be perfectly flat makes stacking the layers easier and prevents lopsided cakes.
