How To Frost A Cake With Buttercream

Add a lot of buttercream to the top of the cake.

The excess icing should help fill in any uneven ness on those top corners as you pull it in. Fill piping bag with one color of buttercream frosting around the outside and a lighter color in the center. First smooth the top of the cake so that it s perfectly level and smooth. For the full tutorial and links to my favorite t.

Pipe a few test flowers onto a plate or another flat surface to make sure the colors are coming out blended. The spatula should be at about a 45 degree angle. Freeze a cake to maintain its freshness for as long as six months. Slowly spread the frosting around the cake until you have a smooth frosting.

Next spread about 1 2 cup frosting on top of the cake. When you reach the top pipe a ring around the top edge and then fill in the center of the top with buttercream. This is a good option if you want to have a cake on hand for when you might need it or if you want to store leftover cake. Next frost the sides of the cake with as much frosting as needed to cover up the cake.

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Rotate the turntable as you smooth the buttercream down flat. Use the level to check. Apply some buttercream to your cake board and place your first layer on pressing down gently but firmly got that awesome tip from rosie cake diva loosely cover with plastic wrap and pop them in the freezer for a few minutes to get them nice and cold. Buttercream frosting provides a barrier to keep a cake from drying out but most cakes last only about a week left on the counter or in the fridge.

Dollop a large spoonful of buttercream onto the cake and then smooth it over the top of the cake to create a flat surface. Frost the top of the cake with your chilled crumb coated cake on the turntable use your angled spatula to add a few scoops of buttercream to the top of the cake. Level out as much as you can. Starting at the bottom of the cake and working your way to the top pipe the buttercream in even lines as you rotate the turntable.

Then place the cake board with the parchment paper on top seal the frosting in. Again evenly spread the frosting over the top of the cake. See my in depth tutorial for how to get smooth sides and crisp edges with buttercream frosting no fondant. Go all the way around the cake until it looks like the one below.