Wavy Frosting Techniques For Wedding Cake Perfection

Frosting a wedding cake can be intimidating, but with the right tools and techniques, you can achieve a beautiful wavy finish. Here's a step-by-step guide to help you create a stunning wedding cake with wavy frosting:

Prepare the Cake Layers:

Before you begin frosting, ensure your cake layers are completely level. This step is crucial for achieving a clean and smooth finish. Use a cake leveler or a serrated knife to trim the tops of the cakes, creating flat surfaces. Chill the cake layers for at least 2 hours or overnight before frosting.

Stack the Cake Layers:

Choose a sturdy surface for your cake, such as a cake board or a flat plate. Place a small amount of frosting in the centre of your surface to act as glue and keep the base cake layer in place. Spread a thick layer of frosting on top of each cake layer using an offset spatula. Carefully stack the layers, making sure they are aligned and straight.

Apply a Crumb Coat:

A crumb coat is a thin layer of frosting that traps crumbs and creates a smooth base for your final coat of frosting. Spread a thin layer of frosting over the top and sides of the cake using an offset spatula. Chill the cake for about 30 minutes to set the crumb coat.

Apply the Final Layer of Frosting:

Now, it's time to add the final layer of frosting. Spread a generous amount of frosting on top of the cake and smooth it out towards the edges. Use a cake scraper or offset spatula to even out the sides, creating a smooth finish.

Create Wavy Frosting:

For a wavy effect, use a spatula or a knife to create swirls all over the frosting. You can also use a fork to create stripes or cross-hatch patterns. This technique adds texture and visual interest to your wedding cake.

Decorate the Cake:

You can further enhance the appearance of your wedding cake with decorations and garnishes. Consider adding sprinkles, chopped nuts, mini chocolate chips, coconut shavings, or fresh fruit. Just be sure to add fresh fruit right before serving to prevent it from watering down the frosting.

With these steps, you'll be well on your way to creating a beautiful wavy-frosted wedding cake that's sure to impress!

Level your cake layers

To create a stable and flat cake, it is important to level your cake layers before frosting. This process should be done once the cake layers have cooled down to room temperature. If they are still warm, they will crumble and you will have a mess on your hands. Use a serrated knife to carefully level the top of each cake layer. This will make your cake much easier to frost and will help to avoid bulging frosting or air bubbles that can get trapped between uneven cake layers.

Chilling your cake layers in the freezer for about 20 minutes before assembling your cake is also highly recommended. It makes them easier to handle and minimises crumbling. Chilling your cake layers will also prevent them from sliding around as you frost them. The cold cake layers will cause the buttercream to stiffen up a bit, making your cake more stable once it is assembled. If you make your cake layers in advance and freeze them, take them out of the freezer and unwrap them about 20 minutes before you plan to use them.

If you want to halve your cake layers to make a four-layer cake, use your longest serrated knife to score a horizontal line around the perimeter of the layer to guide you as you cut. Then place one hand on top of the cake and cut evenly through the centre, following your guide. Use less pressure and rely more on the back-and-forth sawing motion of your knife to cut the cake.

Before you begin frosting, decide what surface you would like to use as the base of the cake. For example, you may prefer to place a sheet of parchment paper under the cake as you decorate, so that you can easily slide the cake off the turntable and onto a decorative cake stand for serving. If you want something more sturdy and beginner-friendly, use a cake board. This is a round piece of thick cardboard that is the same size as the cake. Centre this on your turntable and then spread a tiny bit of frosting in the centre of the cake board. Place your first cake layer on top and go from there. Cake boards are great because you can easily transfer the cake to any surface at any time.

Stack the cake layers

Now that the cakes have chilled and the buttercream is ready to go, it’s time to stack the cake layers! Here is the equipment you will need: a cake turntable to smoothly rotate the cake as you apply the buttercream; a rubber spatula, which you likely already have, to scoop out the buttercream and dollop it onto the cake; a small offset spatula to spread out the buttercream both between the layers and against the sides of the cake; and a cake scraper to smooth out the buttercream for an even finish.

Before you begin, decide what surface you would like to use as the base of the cake. For example, you may prefer to place a sheet of parchment paper under the cake as you decorate, so that you can easily slide the cake off the turntable and onto a decorative cake stand for serving. If you want something more sturdy and beginner-friendly, I recommend using a cake board. This is a round piece of thick cardboard that’s the same size as the cake. Centre this on your turntable and then spread a tiny bit of frosting in the centre of the cake board. Place your first cake layer on top and go from there. Cake boards are great because you can easily transfer the cake to any surface at any time.

Once you’ve decided on the surface, place your first layer of cake into the centre of the turntable and dollop a hefty amount of buttercream on top. The amount will vary depending on the size of your cake, so scoop enough buttercream to create a thin and even layer on top.

Using your offset spatula, spread the buttercream out over the edge of the cake so that just a bit is hanging over the edges. This will make it easier to fill in any gaps around the sides of the cake once all the layers are stacked.

To add the second layer, lean back and line up the edge of the second cake with the edge of the first cake, working with the side of the cake that’s closest to you. Once you’ve lined them up, gently and lightly lower the rest of the cake onto the buttercream. Do not apply any pressure yet. Check all around the sides to make sure the cakes match up. If it’s a little out of line, you can shift the cake to where it needs to go. Once you have it just right, gently press the cake into the buttercream to lock it in place.

Now, once all the layers are stacked, use your offset spatula to spread out any buttercream that’s squishing out the sides. This will fill in the seams between the cake layers.

Apply a crumb coat

Applying a crumb coat is an important step in achieving a professional-looking finish on your wedding cake. It is a thin layer of frosting that seals in crumbs, ensuring they do not show through the final layer of icing. Here is a detailed guide on how to apply a crumb coat:

Before applying the crumb coat, it is essential to level and chill your cake layers. Use a serrated knife to carefully level the top of each layer. Then, chill the layers in the refrigerator for at least 2 hours or overnight. This step helps minimise crumbs and makes the cake easier to handle.

To apply the crumb coat, start by spreading a thin layer of frosting on the top of the cake with a large offset spatula. The crumb coat does not need to be perfectly smooth, but the smoother it is, the easier it will be to apply the second coat of frosting. Spread the frosting evenly across the top and let the excess hang over the edges.

Next, take the overhanging frosting and spread it down the sides of the cake, rocking the spatula back and forth. Focus on applying a thin, even layer all around the cake. If there are any bald spots, scoop a small amount of frosting onto the tip of the spatula and fill them in.

Once the entire cake is covered with a thin layer of frosting, use a cake scraper or bench scraper to smooth out the sides. Hold the scraper parallel to the side of the cake and rotate the turntable as you press the scraper against the cake. Rotate about a quarter of the way around the cake, then stop and remove any excess frosting from the scraper. Repeat this process until all sides are smooth.

Finally, use the offset spatula or cake scraper to smooth out the top of the cake. Pull the excess frosting towards the centre of the cake, creating a clean edge.

Chill the crumb-coated cake in the refrigerator for about 30 minutes to set the frosting and lock in the crumbs. If you want a "naked cake" look, you can stop at this step. Otherwise, proceed to apply the final layer of frosting.

Applying a crumb coat may seem like an optional step, but it is crucial for achieving a smooth and polished finish on your wedding cake. By following these steps, you will ensure that your cake looks beautiful and professional.

Smooth out the frosting

To achieve a smooth finish on your wedding cake, there are several steps to follow. Firstly, ensure your cake layers are completely cooled and then levelled. This will make your cake easier to frost and help avoid air bubbles. Next, it is recommended to chill your cake layers in the freezer for about 20 minutes to make them easier to handle and minimise crumbs.

Now you are ready to stack your cake layers. Start by spreading a tablespoon of buttercream onto the centre of your cake board or stand. This will act as glue and keep your base cake layer in place. 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.

Once your cake layers are stacked, it is time to crumb coat. Spread a thin layer of frosting on the top of the cake with a large offset spatula, then spread additional buttercream around the sides. Use a bench scraper to smooth the frosting around the sides of the cake, applying moderate pressure. Scrape off the bench scraper after each pass to remove excess buttercream. Use a small offset spatula to drag any overhanging frosting from around the top edge of the cake into the centre.

Chill your crumb-coated cake in the fridge for about 20 minutes or in the freezer for 5 minutes. Then, add the second coat of frosting. Stir your frosting with a rubber spatula to achieve a silky-smooth consistency. Spread a thick layer of frosting on top of the cake and around the sides, making sure it is thicker than the crumb coat. Use your bench scraper to smooth the frosting, applying moderate pressure and scraping off excess buttercream after each pass.

Finally, use a small offset spatula to swipe the excess frosting from around the top edge of the cake into the centre, removing it after each pass. This will ensure you achieve sharp edges on your cake.

Add final decorations

Now that your cake is frosted, it's time to add the final touches and make it truly special. Here are some ideas to take your wedding cake to the next level:

Piped Buttercream Roses or Writing

Add some piped buttercream roses or personalised writing to the top of the cake to give it that extra wow factor. Practice your piping beforehand to ensure neat and elegant decorations.

Sprinkles or Buttercream Swirls

Sprinkles and buttercream swirls are a great way to add colour and texture to your cake. For sprinkles, work quickly and use a rapid, flicking motion to ensure they stick to the sides. You can pipe swirls of buttercream on top and add more sprinkles for an extra festive touch.

Garnishes

Garnishes are a simple yet effective way to add interest and flavour to your cake. Press chopped nuts, mini chocolate chips, coconut shavings, sprinkles, or fresh fruit onto the sides or top of the cake. Just be sure to add the fruit right before serving so it doesn't stain the frosting.

Borders, Flowers and Stripes

If you want to get a little more creative, use a piping bag to add borders, flowers, stripes, or other designs. Practice on a plate first and choose the right tip for the job—a star tip for stars and borders, a smooth tip for writing, a shell tip for leaves and shells, and a flower tip for flowers.

Keep it Simple

Remember, sometimes less is more. An evenly frosted cake can be beautiful on its own, especially if you've added a wavy design with your spatula. So, if you're short on time or prefer a more minimalist look, feel free to skip the additional decorations and let your smooth frosting shine!

Frequently asked questions