Baking a cake and getting a flawless cake to finish every single can be a daunting task. From making the batter from scratch and ensuring that the cake is smooth, baking is difficult. However, now that you have the baking part down pat, now’s the time to get the best finish on your cake. And that’s where you get stuck. So, how do you do it? Read on to discover the top ways to get the most flawless cake finish ever!
3 Tips To Get The Most Flawless Cake Finish
The Tools You Use For Frosting And Leveling The Cake Matters
The essential tools include a bench scraper or bowl scraper (one is metal, one is plastic, both have smooth straight edges) for smoothing the sides, and an offset spatula for smoothing the top. It’s much easier to work with than a straight spatula. A turntable is very useful, though not necessary. If you’re frosting your cake on a serving plate or cake stand, it’s a good idea to put a few strips of parchment paper under the cake to protect the plate, then pull them out when you’re done. Use a long straight kitchen tool. If it is a layer cake, start by adding frosting between each layer. Be sure the surface is flat and even when you finish, even if some areas have more frosting than others. Try this tool to ice your cakes perfectly. It’s less hassle and gives you perfect, neat icing each time!
Your Cake Should Be Level After Baking
First, make sure the cake itself is smooth and level. Chill the cake slightly so that it is firm and does not break or crumble easily. Next, apply a “crumb coat” to cover the cake with a thin layer of frosting, and allow any crumbs to get caught in this first layer. Chill the cake so that the icing and the cake become firm. Apply another coat of frosting, and use a bench scraper, or a long firm spatula to smooth it, by holding the utensil upright and slowly turning the cake. Wipe the utensil, and add a little icing and smooth again if necessary. This should give you a smooth surface. While a chilled cake frosts better, you should bring it back to room temperature before serving it.
Make Your Own Fondant For A Flawless Cake Finish
This may sound intimidating, but it’s a lot easier than you probably think, and you’ll get a much silkier and better-tasting product than the commercial stuff. If you find that your fondant is too stiff to knead out after you’ve let it rest, try microwaving it for about 20 seconds, not more. You can knead in some shortening for a dry fondant. If you can get it, a high ratio shortening is the best to use for this. It doesn’t have a greasy mouth feel like Crisco. If you find that the fondant isn’t stretchy enough, you can knead in some extra glycerin. A little glycerin goes a long way, so don’t add too much at a time. Make sure it’s food-grade glycerin, most places that sell cake decorating supplies sell it.
Having a great finish to your cakes makes it better tasting – and more attractive to eat!