Creating Smooth Wedding Cake Frosting: A Step-By-Step Guide

A wedding cake is a centrepiece at any celebration, so it's important to get the frosting just right. There are many types of frosting that can be used, from fondant to Swiss meringue buttercream, and each has its pros and cons. For instance, fondant creates a flawless finish but can be too thick or sweet, while buttercream is more affordable but can be too sweet.

To get a smooth finish, it's important to start with a level cake. Use a serrated knife to carefully level the top of each layer. Chilling the cake layers in the freezer for about 20 minutes before assembling will make them easier to handle and minimise crumbling. When it comes to frosting a cake, the right tools make all the difference. A turntable, metal spatulas and scrapers, and a good buttercream recipe are essential. Metal tools can be heated up, which helps to smooth out any wrinkles in the finish. It's also important to test the buttercream before adding it to the cake – it should be thin and easy to spread but still hold its shape.

Choose the right frosting type for your wedding cake, such as buttercream or fondant

Choosing the right frosting for your wedding cake is a crucial decision. The two most popular options are buttercream and fondant, each with its own advantages and disadvantages. Here are some factors to consider when deciding between buttercream and fondant for your wedding cake:

Taste and Texture

Buttercream is generally a guest favourite due to its creamy texture and consistency. It is made from butter, powdered sugar, and milk or cream, resulting in a delicious flavour that complements the cake. Fondant, on the other hand, is made primarily of sugar and often described as extremely sweet and gummy. Many guests tend to peel off the fondant and eat only the cake and buttercream underneath. Therefore, if taste is a priority, buttercream is the way to go.

Design and Appearance

Fondant provides a flawless, airbrushed finish with no wrinkles or cracks if perfectly smoothed out. It is ideal for intricate designs and details that cannot be easily achieved with buttercream. Fondant also comes in various colours, making it easier for bakers to work with. Buttercream, while smooth, may not result in the same seamless finish as fondant. However, buttercream can still be used to create stunning designs and a rustic or elegant look.

Stability and Durability

Fondant is stable for 6 to 10 hours in both indoor and outdoor venues, making it suitable for warm-weather weddings. It can withstand temperature changes and is less likely to melt in the heat compared to buttercream. Buttercream, however, can stay stable for about 6 hours in most temperatures and settings, but it is more sensitive to heat and will melt faster when exposed to direct sunlight.

Cost

Fondant is significantly more expensive than buttercream due to the time and skill required to work with it. Fondant dries quickly, and any tears or wrinkles mean starting over from scratch, increasing the labour and cost. Buttercream, with its creamy texture, is much easier to prepare and fix, making it a more cost-effective option.

Personal Preference

Ultimately, the choice between buttercream and fondant depends on your personal preference and the specific requirements of your wedding cake. If you want a flawless, intricate design and are willing to sacrifice a bit of taste, fondant is ideal. However, if you prioritise taste and a more cost-effective option, buttercream is the way to go. Additionally, you can always combine both by using fondant for the flawless exterior and having a layer of buttercream underneath for your guests to enjoy.

Use the right tools, like a turntable, metal spatula, and scraper

Using the right tools can make all the difference when it comes to achieving that perfect, smooth frosting on your wedding cake. Here are some essential tools to help you create a beautifully finished cake:

Turntable

A turntable, or revolving cake stand, is indispensable when decorating a cake. It allows you to smoothly rotate the cake as you work, making it much easier to achieve a seamless finish. Look for a turntable with metal ball bearings for seamless turning, which will result in smoother sides on your cake. If you don't have a turntable, a simple hack is to use the ring from a microwave placed on a non-slip mat or drawer liner. This will give you a stable surface to spin your cake as you frost.

Metal Spatula

A metal spatula is ideal for applying frosting to the top and sides of your cake. It's essential to have a long, flat spatula that can cover the entire side of the cake in one smooth stroke. The angled spatula will also come in handy for smoothing and preventing you from bending your arm at an awkward angle.

Scraper

A scraper, also known as a bench scraper, is a must-have tool for achieving smooth sides on your cake. It is used to scrape and smooth the frosting, removing any excess and creating a flawless finish. Metal scrapers are preferred as they are sturdy, and you can apply heat to them to smooth the buttercream even further. You can also use a metal scraper to apply hot water to your spatula or knife to help smooth the frosting.

With the right tools and a bit of practice, you'll be well on your way to creating a wedding cake with smooth and elegant frosting. Remember to take your time, work with chilled cake layers, and don't be afraid to use a generous amount of frosting for the best results.

Level your cake layers and fill any gaps

Leveling a cake is important as it forms the foundation for a uniform cake. It is also referred to as 'torting' by bakers. It is best to level a completely cooled cake, as a warm and fragile cake will crumble and shed crumbs when cut. Use a 9- or 10-inch serrated knife to cut the top of the cake off, holding the knife level with the top edge of the pan and moving it back and forth in a gentle sawing motion. Repeat this process for each cake layer, setting the tops aside.

There are two ways to cut the cake into layers. The first method involves using a cake leveler, which is a simple adjustable wire that easily slices the cake into layers. The second option is to use a serrated knife to estimate the middle of the cake and carefully slice it into even layers.

After leveling, fill the cake with buttercream, pastry cream, ganache, curd, jam, fresh fruit, or pudding. The filling adds flavour and moisture to the cake. Once the filling is added, stack the cake layers by spreading a thick, even layer of buttercream on top of each layer and pressing them together.

Mix the right frosting consistency, which should be thin and easy to spread

Mixing the right frosting consistency is crucial for achieving a smooth finish on your wedding cake. The ideal consistency should be thin and easy to spread while still holding its shape without being runny. Here are some tips to achieve the perfect consistency:

• Test the frosting before adding it to the cake. Dip a rubber spatula into the frosting and move your finger through it. It should form peaks that are slightly stiff but easily spreadable.
• If your frosting is too thick, it will be challenging to smooth out the sides of the cake, and you may end up with an air-bubbly finish. Adjust the consistency by adding more liquid, such as heavy whipping cream or whole milk.
• If you're using buttercream frosting, the type of liquid you add can make a difference. For example, adding milk or water can thin out the frosting, while heavy cream may make it more stable.
• Give the frosting several stirs with a rubber spatula and press it against the sides of the mixing bowl to reduce air bubbles. This trick will help remove any unwanted air trapped in the frosting due to over-mixing.
• When applying the final layer of frosting, consider using a piping bag to pipe the frosting onto the cake instead of using a spatula. This technique will help you achieve an even coat and make it easier to smooth out.
• If you notice any gaps or imperfections in your frosting, don't be afraid to add more frosting and keep scraping until you achieve a flawless finish.
• Remember that practice makes perfect! Cake decorating takes time and patience, so don't get discouraged if you don't achieve a smooth finish on your first try.

Apply a crumb coat and chill the cake before adding the final layer of frosting

A crumb coat is a thin layer of frosting spread around the entire surface of the cake, locking in any loose crumbs and keeping your outer shell of frosting perfectly smooth. It is a crucial step in achieving a perfectly iced cake. The crumb coat smooths any imperfections in your cake layers, containing the fillings and sealing in any pesky crumbs.

To crumb coat a cake, use a bench scraper or a large offset spatula. A bench scraper will help you achieve the cleanest finish, while an offset spatula affords you more control when targeting specific areas. Either tool will work well for your crumb coat. A rotating cake stand is extremely helpful when decorating a cake, but not essential to achieving a beautiful final product.

Add a small amount of icing to the sides and top of your cake, spreading with your bench scraper or offset spatula to cover the cake evenly. You are only aiming to use a small amount of frosting here: This layer is purely intended to seal in the crumbs and create a smooth surface for frosting. The frosting for the crumb coat should be slightly thinner than the frosting you use in between your cake layers.

Once you have covered the sides and top of your cake with frosting, hold your bench scraper flat against the cake, applying slight pressure and peeling away any excess frosting. Deposit the excess frosting that builds up on your tool into a separate bowl (it will be laden with crumbs, so you don't want to mix it with your pure buttercream).

Once you finish your crumb coat, you should be able to see the cake through the frosting, but leave no dry cake completely exposed. The exterior will be a smooth, flat surface, primed for a final layer of frosting. Before applying the final layer of frosting, let the crumb coat set in the fridge for 15 minutes to 2 hours.

Frequently asked questions