Creating Smooth Icing For Wedding Cakes: A Step-By-Step Guide

Creating a smooth finish when icing a wedding cake can be challenging for beginners, but with patience, persistence and practice, it can be achieved. The right tools and techniques are essential for a flawless finish. Here are some tips to help you achieve a smooth icing on your wedding cake:

- Use the right tools: A lazy Susan, metal spatula, icing bag, and a plastic spackle tool are essential for achieving a smooth finish.

- Start with a round cake: A round cake is the easiest shape to cover with icing, so it's best to practice with this shape first before moving on to more complex shapes like squares or hexagons.

- Freeze the cake: A very fresh cake can be fragile and crumbly, making it challenging to frost. Freezing the cake for a few hours or overnight can help moisten it and reduce crumbling.

- Use the right amount of icing: It is better to have extra icing than to run out midway. You can always use the extra for the filling or decorations.

- Level the cake: Use a serrated knife to trim and level the top of the cake. This helps create a neat and even surface for icing.

- Apply a crumb coat: Spread a thin layer of icing over the entire cake to trap crumbs and create a semi-naked cake that is close to level on the sides and top. Chill the cake after crumb coating to let the icing set.

- Smooth the icing: Use an icing smoother or a metal spatula to smooth the icing, holding it at a 45-degree angle and moving it in a back-and-forth motion. Fill in any gaps with additional icing and continue smoothing until you achieve an even finish.

- Apply heat: Using a hot metal spatula or icing smoother can help create an extra smooth finish by slightly melting the buttercream.

- Practice: Achieving a smooth icing takes practice, so don't be discouraged if you don't get it right the first time. Keep trying, and you'll eventually master the technique.

Use the right tools: a turntable, angled spatula, and icing smoother

Using the right tools is essential for achieving a smooth and professional finish when icing a wedding cake. Here's a detailed guide on how to use a turntable, angled spatula, and icing smoother to create beautifully iced wedding cakes:

Turntable:

The turntable is the foundation of your cake decorating setup. It allows you to easily spin and manoeuvre your cake as you ice it. Look for a heavy-duty turntable with a sturdy base, preferably made of cast iron or another heavy material. This will ensure that the turntable remains stable and doesn't move around during the icing process. A smooth and effortless spinning mechanism is also crucial, allowing for precise control. Additionally, a raised design can provide easier access to the cake while decorating.

Angled Spatula:

The angled spatula is a crucial tool for applying and smoothing icing. It is designed with a stainless steel blade and a comfortable handle. The angled shape makes it easy to create even crumb layers and smooth surfaces. Look for a spatula that feels comfortable in your hand and allows for good flexibility and control. The angled spatula is perfect for icing the sides of the cake, ensuring a seamless finish.

Icing Smoother:

The icing smoother is your secret weapon for achieving a flawless finish. It is a small, lightweight tool that you hold against the side of the cake while spinning the turntable. The icing smoother helps to create perfectly straight edges and fills in any gaps or imperfections in the icing. It is important to hold the icing smoother at the correct angle – not at a 90-degree angle, but at a slightly tighter angle to effectively pull the excess icing around the cake. Remember to clean the icing smoother regularly during the process to avoid any buildup of icing.

Techniques:

Now that you have the right tools, here are some techniques to put them into action:

• Start by placing your cake on a cardboard cake board of the same size. This provides a stable base and helps with smooth icing application.
• Place the cake and cardboard in the centre of the turntable. Get down to eye level with the cake and gently spin it to identify any high spots. Use a serrated knife to gently slice away these high spots, always cutting conservatively.
• Use your angled spatula to apply a generous amount of icing to the top of the cake. Try not to lift the spatula too much to avoid crumbs.
• Hold the angled spatula against the side of the cake at a 90-degree angle and spread the icing, covering the entire cake. Use your other hand to turn the turntable smoothly.
• Now, switch to your icing smoother. Hold it against the side of the cake at a slightly tighter angle than 90 degrees. Keep the icing smoother still and use your other hand to turn the turntable. This will help create perfectly smooth sides and fill in any gaps.
• Repeat the process, wiping off excess icing from the smoother as needed.
• For the top edges and corners of the cake, you can use either the icing smoother or the angled spatula. Pull the icing towards the centre of the cake, making the corners level with the top.
• Finally, use a clean, slightly damp spatula to give the top of the cake a smooth finish.

Level your cake layers

Before you start icing your wedding cake, you'll want to ensure that your cake layers are level. This is important because it creates a uniform foundation for the rest of your cake. The process of levelling a cake is also known as 'torting'.

Firstly, make sure your cake is completely cool. Warm cake is more fragile and will shed crumbs as you try to slice it. Place your cooled cake back into the cake pan and cut the top off by holding a serrated bread knife level with the top edge of the pan. Move the knife back and forth in a gentle sawing motion until you've cut through the entire cake. Repeat this process with the other layers of your cake and set the tops aside. You can use these leftovers to make cake top cookies or cake balls.

After removing the tops, your cake layers should be approximately 2 inches tall and perfectly level. Now, you can cut these layers into two layers each. The fastest and most accurate way to do this is by using a cake leveller, which can be purchased at most hobby or baking supply stores. Adjust the leveller to 1 inch and, using a gentle back-and-forth motion, cut each cake in half. Alternatively, you can use a serrated knife to estimate the middle of the cake and carefully slice it into even layers.

Chill your cake layers

Chilling your cake layers is an important step in achieving a smooth finish on your wedding cake. Here are some detailed tips to ensure your cake layers are properly chilled:

Wrap and Chill:

Once your cake layers are baked and cooled, wrap each layer individually in plastic cling film. Make sure to wrap them tightly to prevent dryness and to maintain moisture. Then, place the wrapped cake layers in the refrigerator. It is recommended to chill the cake layers for at least two hours, but preferably overnight. This extended chilling time allows the cake to firm up, reducing the likelihood of crumbs getting into your frosting.

Benefits of Chilling:

Chilling your cake layers is essential for several reasons. Firstly, it helps the cake firm up, making it less tender and fragile. This reduces the chances of the cake breaking or becoming misshapen during the frosting and stacking process. Secondly, chilling reduces crumbs. Even if your cake is at room temperature, it can still be crumbly. Chilling the layers helps minimize crumbs, ensuring a smoother finish when you apply the frosting.

Apply a Crumb Coat:

Once your cake layers are sufficiently chilled, remove them from the refrigerator and brush off any remaining crumbs with a pastry brush. Before adding the final layer of frosting, apply a crumb coat, which is a thin layer of frosting that covers the sides and top of the cake. This step is crucial in achieving a smooth finish. The crumb coat acts as a "glue," trapping any remaining crumbs and creating a smooth base for your final layer of frosting.

Chill Again:

After applying the crumb coat, place the entire cake back in the refrigerator for another 10 to 15 minutes. Chilling the crumb coat helps it firm up, ensuring that it won't slide around when you add the final, thicker layer of frosting. This extra step will give you a more stable surface to work with and will help you achieve a smoother finish.

Remember, the chilling process is an important step in creating a smooth and stable wedding cake. By taking the time to properly chill your cake layers, you'll be one step closer to a beautiful and delicious creation!

Stack your cake layers

Stacking your cake layers is a crucial step in creating a structurally sound wedding cake. Here is a detailed guide to help you achieve the perfect stack:

Prepare Your Work Surface:

Start by placing a dab of buttercream in the centre of your cake board, plate, or stand. This will act as a "glue" to keep your cake layers in place. Using a cardboard cake circle that matches the diameter of your cake layers is also recommended, as it makes it easier to handle and transport your cake.

Place Your First Cake Layer:

Place the first layer of your cake on the prepared surface. Ensure it is positioned securely and centred.

Filling and Stacking:

Spread or pipe frosting onto the first cake layer. Use a spatula or knife to work from the middle of the cake outwards, spreading the frosting evenly.

If using a stable filling like buttercream, simply add a generous amount and smooth it down with an angled spatula to your desired thickness, usually about 1/2 inch. Ensure the buttercream filling is level by checking at eye level.

If using a softer filling, such as chocolate ganache, lemon curd, or salted caramel, create a buttercream dam to hold the filling in place. Pipe a dam with medium or stiff consistency buttercream around the edge of the cake layer, about 1/4 inch from the edge. Then, fill the centre with your chosen soft filling.

Repeat the Process:

Place the second layer of cake on top of the filling, ensuring it is centred. Repeat the filling process with this layer, and continue until you reach the final layer.

Adding the Top Cake Layer:

For the final cake layer, place it upside down so that the bottom of the cake, which is typically flatter, becomes the top. This helps minimise crumbs in your crumb coat and final cake finish.

Check for Straightness and Level:

Once all layers are stacked, take a step back and ensure that the sides of the cake are straight. If needed, gently push and manipulate the layers to achieve straight sides. If there are any major humps or lumps, use a long serrated knife to even them out.

Apply a Crumb Coat:

The crumb coat is a thin layer of frosting that traps crumbs, creating a clean base for the final coat. Fill in any gaps between the layers with additional frosting, and then use an offset or straight metal spatula to even out the frosting.

Place a dollop of frosting on top of the cake and spread it evenly, pushing any excess towards the edges, allowing them to overhang slightly. Start evening out the frosting on the sides of the cake, adding more frosting as needed. The goal is a thin, even layer of frosting that completely coats the cake.

Chill the cake in the refrigerator for about 15 minutes to set the frosting. Be careful not to leave it too long, as you don't want the frosting to get too cold, which can make it challenging to work with when applying the final layer.

Now you are ready to ice and decorate your wedding cake!

Crumb coat and chill

Crumb coating is an important step in achieving a smooth finish on your wedding cake. It involves applying a thin layer of frosting to your cake, which seals in moisture and creates an even base for the final layer of icing. Here is a step-by-step guide to crumb coating and chilling your cake:

Step 1: Prepare your cake layers

Ensure your cake layers are entirely cooled before starting the crumb coat. Use a pastry brush to remove any obvious crumbs from the top and sides of each layer. If your cake layers have slightly crumbly sides, consider using cake strips to help prevent this issue. Place three or four strips of parchment or waxed paper on a serving plate, then set the bottom layer of your cake on top. This will protect the plate from getting messy as you frost.

Step 2: Frost the bottom layer

Add your chosen filling or middle layer of frosting. Use a metal offset spatula, nylon spreader, or table knife to spread the frosting evenly. Don't worry about making it perfect, as this layer will be hidden inside the cake. Set the second layer of cake on top and use a spatula to flatten any bulging frosting.

Step 3: Chill the cake

If your schedule allows, place the cake in the refrigerator for about 30 minutes to 2 hours. This step is not mandatory, but it helps the frosting chill and harden, ensuring the top layer doesn't slide around when you apply the crumb coat.

Step 4: Apply the crumb coat

The crumb coat is a thin layer of frosting that captures and traps any stray crumbs. Start by applying a thin layer of frosting to the sides of the cake and then across the top. The frosting should be no more than 1/8 inch thick, and it's okay if the cake shows through in some places. Use a bowl scraper to smooth and "trim" the crumb coat if needed.

Step 5: Chill the crumb coat

Place the crumb-coated cake back in the refrigerator for about 20 minutes, or until the frosting sets and hardens. To check if it's ready, touch the crumb coat with your fingertip; if it comes away clean, it's good to go.

Step 6: Final layer of frosting

Once your crumb coat is set, you can apply the final layer of frosting. This is where you can get creative and decorate your wedding cake as you desire.

Frequently asked questions