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

A wedding cake is the centrepiece of any wedding reception, so it's important that it looks and tastes perfect. There are many different types of wedding cake icing, from fondant to Swiss meringue buttercream, and each has its own unique benefits and drawbacks. For example, while fondant creates a flawless finish, it can be too thick or sweet for some people's tastes. On the other hand, buttercream is a classic choice that can be finished in a variety of ways, but it may be too thin for some cakes. In this article, we will explore the different types of wedding cake icing available and provide a step-by-step guide to achieving a smooth finish.

Use a spinning cake stand to rotate the cake while you ice

Using a spinning cake stand is a great way to achieve a smooth finish on your wedding cake. Here are some tips and tricks to help you make the most of your spinning cake stand and create a beautiful, smooth icing finish:

Choose the Right Tools

Firstly, ensure you have the right tools for the job. A spinning cake stand is essential, and you can choose from a variety of materials such as aluminium, plastic, or wood. Additionally, you will need a greaseproof cake board or a completely flat plate, as well as large and/or small offset spatulas for spreading and smoothing the icing.

Prepare Your Cake Layers

Before you begin icing, it is important to level your cake layers. Use a serrated knife to carefully level the top of each layer once they have cooled to room temperature. This will make stacking and icing much easier and help prevent issues like bulging frosting or trapped air bubbles. Chilling your cake layers in the freezer for about 20 minutes before assembling can also help minimise crumbing and make the cake easier to handle.

Stack and Crumb Coat

When you're ready to assemble, start by spreading a tablespoon of buttercream on the centre of your cake board or stand to act as glue for your base layer. Then, spread a thick, even layer of buttercream on top of each cake layer with an offset spatula, making sure they are aligned and straight as you stack. Once stacked, use your hands to press down on the top layer to remove any trapped air.

Next, apply a thin layer of frosting, known as a crumb coat, to trap crumbs and make it easier to get a perfect second layer of frosting. Spread a thin layer of frosting on the top and sides of the cake, then use a bench scraper to smooth the frosting. Apply moderate pressure, just enough to smooth the frosting without tearing the edges of the cake. Remember to scrape off the excess buttercream from your bench scraper after each pass.

Add the Second Coat of Frosting

After chilling the crumb coat, remove your cake from the fridge or freezer and refresh your buttercream by giving it a good stir. You can also add colour to your frosting at this stage. Then, add a second layer of frosting, which should be thicker than the crumb coat. Spread a thick layer of frosting on the top and sides of the cake, using your bench scraper to spread and smooth the frosting. Try to hold your bench scraper almost parallel to the cake and apply moderate pressure, scraping off excess buttercream after each pass.

Final Touches

After a few passes, you may notice some small spots or patches that need more frosting. Add small dabs of extra buttercream to these areas and smooth again with your bench scraper, using slightly less pressure. Repeat this process until the sides of your cake are smooth.

For an extra smooth finish, try this trick: run your bench scraper under hot water, dry it off, and then slowly smooth the frosting. The heat from the metal will slightly melt the frosting, creating a shiny, silky-smooth finish.

Remember, practice makes perfect! These techniques may take some time to master, but with patience and persistence, you'll be able to create a beautiful, smooth wedding cake.

Level the cake layers with a serrated knife

To make your wedding cake icing smooth, it is important to level the cake layers with a serrated knife. This is best done once the cake layers have cooled to room temperature, as they will crumble if they are still warm. Using a serrated knife, carefully level the top of each cake layer. This will make it easier to frost the cake and prevent bulging frosting or air bubbles from forming between uneven layers.

To level your cake layers, place the cake on a lazy Susan and use a serrated knife. Slowly turn the cake while moving the knife in a back-and-forth motion to trim and level the top. You can also use this method to tort the cake by taking the knife to the side of the cake and cutting it into more layers if desired.

Levelling the cake layers is crucial in creating a smooth finish on your wedding cake. It ensures that the cake layers are even and uniform, preventing air bubbles and bulging frosting. By taking the time to level the layers, you will achieve a more professional and polished look for your wedding cake.

Once the layers are level, you can proceed with the next steps of assembling and frosting your wedding cake. Remember to chill your cake layers before stacking them to make them easier to handle and minimise crumbing. With level cake layers, you'll be well on your way to achieving a smooth and elegant finish for your wedding cake.

Chill the cake layers in the freezer before assembling

Chilling your cake layers in the freezer before assembling is a crucial step in achieving a smooth finish on your wedding cake. Here's why this step is important and how to do it:

Prevent Crumbling and Sliding:

Chilling your cake layers in the freezer for about 20 minutes before assembling helps to firm up the cake, making it easier to handle and minimizing crumbling. It also prevents your cake layers from sliding around as you frost them, ensuring a neat and tidy finish.

Stabilize the Cake:

The cold cake layers cause the buttercream to stiffen slightly, adding stability to your assembled cake. This stability is essential for a smooth and polished final product.

Tips for Chilling:

If you've made your cake layers in advance and frozen them, take them out of the freezer and unwrap them about 20 minutes before you plan to assemble your cake. This will ensure they are easier to work with and will thaw slightly, making them the perfect consistency for frosting.

When freezing cake layers, be sure to wrap them tightly in plastic cling wrap to prevent freezer burn and maintain their flavor. It's best not to leave them in the freezer for too long, as the taste may change.

Chilling your cake layers in the freezer is a simple yet effective step that will make a significant difference in the final look of your wedding cake. By following this step, you'll be able to achieve a smooth, stable, and professional-looking cake.

Pipe a buttercream ring around soft fillings to avoid bulging

To make a wedding cake with smooth icing, it is important to consider the type of frosting, the temperature of your kitchen, the brand and temperature of your butter, and the amount of heavy cream you use. For a flawless finish, fondant is a popular choice, but it can be too thick or sweet for some.

If you're looking for a more affordable option, American buttercream is a classic choice that can be finished in a variety of ways. However, some may find it too sweet. To create a buttercream dam, pipe a layer of buttercream around the outer edge of your circular layer before adding your filling. This will prevent soft fillings from seeping out and provide support for the cake layer above. Be generous with the piping to ensure it is effective.

When using buttercream, it is important to consider the temperature of your butter. Room temperature butter should be soft enough to indent with your finger but not so soft that it squishes in the packaging. If your butter is warmer, you will need less heavy cream. The brand of butter also matters—higher-quality butter tends to have a higher fat percentage, which may require more heavy cream.

Additionally, the temperature of your kitchen and overall climate can impact the consistency of your frosting. If you live in a warm or humid climate, consider using less heavy cream or swapping some of the butter for shortening to stabilize your frosting.

Use a plastic spackle tool to smooth the icing

To make wedding cake icing smooth, you can use a plastic spackle tool. This is the secret to achieving a smooth finish on your cake. You can purchase a plastic spackle tool from your local home improvement store for a very low price.

To use the plastic spackle tool, start by placing a large amount of icing on top of your cake. Don't hold back on the amount of icing—you can always remove the excess. Spread the icing to cover the top of the cake, trying not to lift the spatula too much to avoid crumbs. If you do get crumbs, simply wipe them off into another bowl. You can use these crumbs for the filling.

Next, take some icing with your spatula and hold it against the side at a 90-degree angle. Spread the icing, covering the entire cake. Use your other hand to turn the cake stand as you do this. Ensure that the edges are hanging slightly higher than the top of the cake.

Now, take your plastic spackle tool and hold it against the sides of the cake again at a 90-degree angle. Turn the cake while leaving the spackle tool in the same place. You may need to do this a few times to achieve a smooth finish.

After using the spackle tool, use a metal spatula to push the overhanging edges towards the centre of the cake. Repeat this process all around the cake, wiping off any excess icing. This will give you nice, clean edges.

Frequently asked questions