The Best Time To Frost A Wedding Cake

Frosting a wedding cake is a delicate process that requires careful planning and execution. The type of frosting, flavour, and design are all important considerations when creating a wedding cake. The cake should be baked and chilled before frosting, and a crumb coat is often applied to lock in crumbs and create a smooth finish. The choice of frosting depends on factors such as taste, temperature, and design complexity. Fondant, buttercream, and ganache are popular options, each with unique pros and cons. Timing is crucial, as cakes should be served within a few days of baking to ensure freshness.

When to apply the crumb coat

A crumb coat is a thin layer of frosting or buttercream applied to a cake after it has been filled and stacked. It seals in crumbs, creating a smooth and even surface for the final layer of frosting. It is also essential if you plan on frosting your cake with a piped design.

To crumb coat your cake, start by adding about one cup of frosting to a small bowl to avoid getting crumbs in your batch of frosting. Place your filled and stacked cake on a turntable. Then, use an angled spatula to frost a thin layer of frosting on the top of your cake and smooth it down.

Next, add a thin layer of frosting all around the sides of the cake and use an icing smoother to get the sides smooth and level. Hold the icing smoother at a 45-degree angle towards you while you rotate the turntable and scrape off the excess frosting into a separate bowl. Be sure to fill in any patchy areas with more buttercream and repeat the process of smoothing and scraping until you’ve got a thin, yet level crumb coat.

You’ll notice that a frosting “crown” has formed around the top edges of your cake. Using a clean angled spatula, swipe those edges toward the centre of the cake to create sharp edges all around the top.

When your cake is looking level and covered in a nice, thin crumb coat, pop the whole thing (turntable and all) into the refrigerator to chill for at least 30 minutes. Chilling your cake will make the buttercream firm, essentially gluing down any crumbs within the crumb coat and creating a stable foundation for your next layer of frosting.

After refrigerating for at least 30 minutes, you’re ready to move on to your final layer of frosting. If you’re short on time, it’s perfectly fine to refrigerate a crumb-coated cake overnight. Even though the crumb coat layer of buttercream is thin, it helps preserve the cake layers beneath and keep everything moist and fresh.

When to apply the final layer of frosting

Timing is Key:

Allow the crumb coat to set before applying the final layer of frosting. This usually takes about 30 minutes in the refrigerator. It is important to work in a cool environment, especially if using buttercream, as it will sweat if moved from a cold to hot environment.

Prepare Your Tools:

Before you begin, gather your tools: a cake turntable, a rubber spatula, a small offset spatula, and a cake scraper. These tools will help you achieve a smooth and even finish.

Apply the Final Layer:

Start by scooping a large amount of frosting onto the top of the cake. Use your offset spatula to spread the frosting towards the edges, maintaining an even and level surface. Don't worry about perfection at this stage; focus on achieving an even layer.

Smooth the Sides:

Use your cake scraper to even out the sides of the cake. Follow the same process as you did for the crumb coat, but apply less pressure to avoid exposing the cake underneath. Remember to clean your cake scraper frequently to achieve a smooth finish.

Fill in Gaps:

If you notice any holes or gaps after smoothing the sides, use your offset spatula to apply extra frosting to those areas. Then, go around the cake again with the cake scraper to create a seamless finish.

Level the Top:

Use your offset spatula or cake scraper to level off the top of the cake, pulling any excess frosting towards the centre. This will give your wedding cake a polished and professional look.

Decorate:

If you want to add decorations such as sprinkles or buttercream swirls, it's best to do so immediately after applying the final layer of frosting. This will ensure that the sprinkles stick to the frosting. Place a large rimmed baking sheet under your turntable to catch any stray sprinkles.

Remember, practice makes perfect! With repetition, you'll become a pro at frosting wedding cakes and will be able to create beautiful and elegant desserts for any special occasion.

When to decorate the cake

It is recommended to bake the cake up to three days before you plan to serve it. If you won't be serving the cake within three days, it is best to freeze it and then defrost it a day or two before. This will ensure the cake stays fresh.

If your cake design is intricate and will take several days to decorate, you can start the process a couple of days before the event. This will give you enough time to work on the details without rushing. However, if your design is simple and will only take a few hours, you can decorate the cake on the same day or a day before the event.

Before you start decorating, it is important to have a completely levelled and chilled cake. This will help you achieve a clean look with smooth edges. Use a cake leveller to slice off an even layer from the top of the cake to create a flat surface. Chill the cake layers in the refrigerator for at least two hours or overnight before decorating.

If you are using buttercream frosting, it is best to work in a cool kitchen to avoid sweating. You can use a simple crumb coat, which is a thin layer of frosting, to lock in any crumbs and create a smooth base for your final layer of frosting. Chill the cake again after applying the crumb coat to set it.

If you are using fondant, a firm sugar icing, you can add decorative elements like edible illustrations, sugar crystals, and flowers. Fondant is a good option for warm-weather weddings as it holds up well in higher temperatures. However, it is the most expensive option and some may find it too thick or sweet.

For outdoor summer weddings, avoid using Italian or Swiss meringue buttercream as they are susceptible to melting in moderate to high temperatures. Ganache, a mixture of chocolate and cream, is a good alternative as it can handle high levels of heat but be cautious of temperature variations during transport.

When decorating your wedding cake, consider the complexity of the design, the type of frosting, and the time required to ensure a stress-free and enjoyable experience.

When to chill the cake

Chilling your cake before frosting it is a crucial step in the cake-making process. It ensures your cake will be stable and have a smooth finish. It also makes it easier to handle and transport.

Firstly, it is important to let your cake cool completely before chilling it. You can let it cool in the pan until it can be handled without oven mitts, and then remove it from the pan to cool completely.

Once your cake is cool, wrap each layer tightly in plastic wrap or cling film. This helps to seal in the moisture and prevent the cake from drying out. Then, place the wrapped cake layers in the refrigerator.

How long should you chill your cake? Aim for a minimum of two hours, but preferably chill it overnight. Chilling the cake for this length of time will help it firm up, making it easier to handle and reducing the likelihood of cracking or breaking when you start frosting and stacking the layers.

If you are making a particularly intricate cake design or need to transport the cake, chilling it for longer can be beneficial. Chilled cakes are less fragile and can withstand more handling without falling apart.

Additionally, if you are short on time, you can bake and chill your cake layers in advance. Chilled cake layers can be kept in the refrigerator for up to a week, giving you the flexibility to bake and decorate at different times.

In summary, chilling your cake before frosting it is essential for achieving a stable and smooth finish. By allowing your cake to cool, wrapping it, and then chilling it for at least two hours, you'll be well on your way to creating a beautiful and delicious cake.

When to level the cake

A levelled cake is the first step to a professional-looking, well-decorated wedding cake. The flat surface of a levelled cake will be easier to frost and will prevent additional decorations from slipping off the sides. It will also improve the texture of the cake by removing the hard, crispy part, leaving a light, fluffy, and moist cake. If your wedding cake has multiple layers, levelling each layer will ensure that the cake remains sturdy and straight.

The best time to level a cake is after it has been baked and cooled completely. A warm cake will crumble easily and frosting a warm cake will result in runny frosting. To speed up the cooling process, you can even refrigerate the cake before levelling and frosting.

To level a cake, place the cake on a flat surface with the domed side facing up. Place your palm on the cake and lightly press down to prevent it from moving during the levelling process. Then, using a cake wire cutter or a thin, serrated knife, carefully remove the domed part of the cake. Be careful not to remove too much, as this will create holes in the cake. If you do remove a large amount, you can set it aside and use it later for trifle layers or cake pops.

If you are levelling a cake with multiple layers, mark the halfway point on the side of the cake after levelling the top. Press your hand firmly on the top of the cake and use a serrated knife in a saw-like motion to slice through the side of the cake, creating an extra layer. Lift the layer and place it on another plate, a cake circle, or a cake lifter.

If you are using a turntable, the process of torting or levelling the cake becomes much easier. Make a shallow slice on the side of the cake and slowly rotate the turntable. Move the knife gradually towards the centre of the cake as it turns, until the cake layers split. Then, lift the layer and insert a cake circle or cake lifter.

You can also level a cake without using a leveler or a serrated knife. One way is to start the levelling process while the cake batter is being mixed. To do this, reverse the order in which you mix the ingredients. Start with the dry ingredients, then add butter, followed by liquid ingredients like eggs and extracts. Mixing in this order will prevent the batter from rising and falling too much during baking, resulting in a more levelled cake.

Another way to level a cake without a leveler is to tap the cake pan gently on the counter before placing it in the oven. This will help to level out the batter and remove excess air and bubbles. Be careful not to tap the pan too hard, as this can cause the batter to become uneven.

Frequently asked questions