How to Frost and Decorate a Cake Smoothly using Buttercream Icing

Baking a cake isn’t easy at all, Is it? After all that effort, the last thing you want is to serve a plain cake without any flair. Let’s be honest: no one wants a cake that looks like it’s missing something. That’s where frosting and icing come in, adding that extra touch of magic. We know that frosting a cake—especially with buttercream—might seem overwhelming at first. But with the proper techniques and a little practice, you can create a smooth, beautiful finish that makes you and your guests happy. In this guide, WarmOven will help you with the basics of buttercream icing and share some extra tips on decorating and Icing a cake like a pro. Ready to get started? Let’s dive in!

Necessary Equipment Required for Icing and Frosting a Cake

Before beginning any cake decorating sessions, it’s quite important to have some of the basic equipment required for Icing and Frosting a cake. Let’s find them out one by one. 

1. Spinning Cake Stand/Turntable: Essential for rotating the cake easily, ensuring an even, professional-looking finish.
2. Greaseproof Cake Board/Plate: Provides a stable, clean surface, preventing icing from transferring to your work area.
3. Large and Small Offset Spatulas: Ideal for applying and smoothing buttercream, especially in tight spots and detailed areas.
4. Bench Scraper: Helps achieve sharp edges and a clean finish by smoothing the cake’s sides.
5. Metal Spatula: Useful for evenly spreading buttercream and transferring the cake to the board or plate.
6. Icing Bag: Essential for piping decorations and writing on cakes; available in various sizes and materials.
7. Piping Tips: Create different textures and designs; essential for rosettes, floral designs, and intricate borders.
8. Plastic Spackle Tool: Handy for a smooth, even buttercream finish, especially on larger cake surfaces.

With the above equipment kept handy, baking and decorating a cake would be very easy. Now, let’s see how to bake a basic cake. If you are looking for a pre-baked cake and want to do the DIY Icing at home, then WarmOven is where you can get regular cakes in 2 hours! Order now.

Preparing the Cake Base for Frosting

Getting your cake layers ready is important before jumping into the fun part of decorating. Let’s find out how proper preparation and tips ensure your cake looks great and tastes amazing. 

Freezing Cakes for Easier Handling

First and Foremost, one of the best tips for cake decorating is to freeze your cake layers before you start. Freezing makes the cake firmer and easier to handle, reducing the chances of it breaking or crumbling as you work. 

Once your cake layers have cooled completely, wrap them tightly in plastic wrap. This keeps moisture and prevents the cake from drying out in the freezer. Place the wrapped layers in the freezer for at least a few hours. If you can, leave them overnight. When you’re ready to frost, the layers should be firm but not rock-hard.

Also Read: Creating the Perfect Aesthetic Cake and Hosting a Workshop in 2024

Benefits of Freezing Cakes: Moisture Retention and Less Crumbling

Freezing your cake layers offers more than just easier handling—it also helps improve the cake’s quality. Freezing locks in the cake’s moisture, ensuring that when it’s thawed, your cake is as moist as it should be. This step can make a significant difference, especially if you’re baking beforehand. A frozen or partially frozen cake is less likely to crumble when you cut or frost it. This means fewer crumbs in your frosting and a smoother finish overall, making your cake look professionally done.

Thawing Cakes Correctly to Retain Moisture

When you’re ready to start decorating, thawing your cake layers correctly is key to maintaining their moisture and texture. 

Take the cake layers out and unwrap them. If they’re too firm, let them sit at room temperature for about 10 to 15 minutes. Place the cake layers on a wire rack and let them thaw at room temperature. Avoid rushing the process with heat, as this can cause uneven thawing and result in a soggy cake. Your cake layers should be slightly chilled but soft enough to work with. This makes it easier for them to frost while retaining that locked-in moisture.

Levelling the Cake Layers with a Serrated Knife

Now that your cake layers are thawed, it’s time to level them. Levelling ensures that your cake stacks evenly, giving it a polished, professional appearance.

A long serrated knife, like a bread knife, is ideal for this task. The serrated edge allows for a controlled, clean cut. Position the knife where you want to level the cake and lightly score around the edge to mark your cutting line. With a steady hand, slowly rotate the cake as you slice through it using a gentle sawing motion. Take your time to ensure the cut is even. After cutting, gently lift off the top dome of the cake. You’ll be left with a flat, even surface, perfect for stacking and frosting.

Following these steps will set you up for a successful cake-decorating experience. Properly prepared cake layers make the frosting process smoother and help your cake look and taste like it was made by a pro. Now, let’s learn how to do the Buttercream Icing with the best techniques that you can use. 

Also Read: Baking Soda Substitutes for Cake: What to Use Instead?

Buttercream Icing Techniques

Buttercream icing is a classic choice for frosting cakes, known for its creamy texture and versatility. Whether you’re a beginner or an experienced baker, understanding how to make and manage buttercream is essential for successful cake decorating. Let’s dive into the details.

Basic Recipe for Buttercream Icing

Before anything else, you’ll need a solid buttercream recipe. A standard buttercream is made from just a few simple ingredients—typically butter, powdered sugar, vanilla extract, and a small amount of milk or cream. It’s easy to make and can be customized with different flavours or colours to suit your cake.

Here’s a quick overview of a basic buttercream recipe:

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2-3 teaspoons vanilla extract
• 2-4 tablespoons milk or heavy cream

Instructions:

• In a large mixing bowl, beat the softened butter with an electric mixer until it’s creamy and smooth.
• Gradually add the powdered sugar, one cup at a time, beating on low speed until it’s fully incorporated.
• Add the vanilla extract and 2 tablespoons of milk or cream, then beat on medium-high speed for about 2-3 minutes until the frosting is light and fluffy.
• If the buttercream is too thick, add more milk or cream, one tablespoon at a time, until you reach the desired consistency.

For a more detailed recipe and variations, you can refer to this buttercream icing recipe.

Importance of Having Extra Buttercream Ready

When you’re decorating a cake, it’s always a good idea to have more buttercream than you think you’ll need. Running out of buttercream midway through decorating can be frustrating and might affect the final look of your cake.

Storing and Freezing Extra Buttercream Icing

If you end up with leftover buttercream, don’t worry—it can be easily stored or frozen for future use. Proper storage ensures that your buttercream stays fresh and ready to use whenever needed.

Storing Buttercream:

• Room Temperature: Buttercream can be stored at room temperature for up to 2-3 days. Keep it in an airtight container to prevent it from drying out or absorbing any odours from the surroundings.
• Refrigeration: If you’re not planning to use the buttercream within a couple of days, it’s best to refrigerate it. Place the buttercream in an airtight container, and it will last for up to a week. Before using it again, allow it to come to room temperature and re-whip it to restore its creamy texture.

Freezing Buttercream:

• How to Freeze: To freeze buttercream, transfer it to an airtight container or a freezer-safe bag. Press out as much air as possible before sealing. Label the container with the date so you know how long it has been stored.
• Shelf Life: Frozen buttercream can last for up to 3 months. When you’re ready to use it, thaw it in the refrigerator overnight, then bring it to room temperature. Re-whip the buttercream to bring back its original consistency.

Having extra buttercream on hand, properly stored and ready to go, makes your cake decorating process smoother and less stressful. Whether you’re fixing a mistake or adding finishing touches, you’ll appreciate having that little bit of extra buttercream at your disposal.

Stacking and Crumb Coating the Cake

Once your cake layers are prepped and your buttercream is ready, it’s time to start building your cake. This process involves stacking the layers, securing them with buttercream, and applying a crumb coat to create a smooth surface for your final decoration. Here’s a detailed guide to help you through each step.

Applying Buttercream on the Cake Board for Glue

The first step in stacking your cake is to ensure that your cake layers stay firmly in place on the cake board. This is where a small dab of buttercream comes into play.

• Choosing the Cake Board: Start by selecting a cake board that is sturdy enough to support the weight of your cake. The board should be slightly larger than the bottom layer of your cake to provide a stable base.
• Applying the Buttercream: Take a small amount of buttercream and spread it onto the centre of the cake board. This buttercream acts as a glue, holding the bottom cake layer in place. The amount of buttercream doesn’t need to be large—just enough to create a tacky surface that will keep the cake from sliding around as you work.
• Placing the First Layer: Carefully place the first cake layer on top of the buttercream on the board, ensuring it is centred. Press down gently to secure it. This step is crucial for stability, especially when you’re stacking multiple layers.

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Stacking and Aligning Cake Layers Using a Bench Scraper

Once the first layer is secured, it’s time to start stacking the rest of the layers. This process requires precision to ensure that the cake remains level and stable.

• Add Buttercream Between Layers: Spread a generous layer of buttercream on top of the first cake layer, using an offset spatula to create an even surface. This buttercream not only adds flavour but also helps to bond the layers together.
• Place the Next Layer: Gently place the next cake layer on top of the buttercream, aligning it carefully with the bottom layer. Press down lightly to ensure it adheres well.
• Check Alignment: After stacking each layer, check to make sure the layers are aligned and level. A bench scraper is a handy tool for this. Hold the scraper vertically against the side of the cake as you rotate the cake board to check for any uneven spots. If needed, gently adjust the layers until they are perfectly aligned.
• Repeat: Continue adding buttercream and stacking layers, checking alignment after each one. This process is crucial for a straight and stable cake.

Applying a Thin Layer of Buttercream as a Crumb Coat

Once all your layers are stacked and aligned, the next step is to apply a crumb coat. A crumb coat is a thin layer of buttercream that seals in crumbs, creating a smooth surface for your final layer of frosting.

• Thin Buttercream Layer: Use an offset spatula to spread a thin layer of buttercream over the entire cake, including the top and sides. The key here is to apply just enough buttercream to cover the cake and catch any loose crumbs, but not so much that it becomes thick.
• Smoothing the Crumb Coat: As you spread the buttercream, use the spatula or a bench scraper to smooth it out. Don’t worry if the crumbs show through—this layer is meant to lock them in so they won’t interfere with the final frosting.
• Consistency is Key: Ensure that the crumb coat is even, as this will affect the smoothness of your final layer. The goal is to create a consistent base for the next steps.
  

Chilling the Cake After Crumb Coating Until Firm

After applying the crumb coat, it’s important to chill the cake so that the buttercream firms up. This step makes it easier to apply the final layer of frosting and prevents the cake from shifting during decoration.

• Chilling Time: Place the crumb-coated cake in the refrigerator for at least 30 minutes or until the buttercream is firm to the touch. If you’re working in a warm kitchen, you may want to leave it in the fridge a bit longer.
• Cover the Cake: If you plan to chill the cake for an extended period, cover it loosely with plastic wrap or place it in a cake carrier to prevent it from absorbing any odours from the refrigerator.
• Ready for Final Frosting: Once the cake is firm, it’s ready for the final layer of buttercream or any other decorations you have in mind. The crumb coat will keep everything in place, allowing you to achieve a smooth, professional finish.

By following these steps, you’ll build a strong foundation for your cake, ensuring that it looks and tastes incredible. Stacking and crumb coating may take some practice, but mastering these techniques is key to creating beautifully decorated cakes.

Also Read: Minimalist Cake Design Ideas and Trends

Smooth Frosting Application

Now that your cake is stacked, aligned, and crumb-coated, it’s time to move on to the final frosting layer. This is where you can showcase your skills and give your cake that smooth, professional finish. Here’s how to do it step by step:

Spreading a Thicker Layer of Buttercream Evenly

The final layer of buttercream is your chance to create a flawless surface that will make your cake look polished and refined. To achieve this, you’ll need to apply a thicker, even layer of buttercream over the entire cake.

• Start at the Top: Begin by placing a generous amount of buttercream on the top of the cake. Use an offset spatula to spread the frosting from the centre towards the edges, ensuring that the layer is even and smooth. You want to cover the entire top of the cake with a consistent thickness of buttercream.
• Move to the Sides: After the top is covered, apply more buttercream to the sides of the cake. Work your way around the cake, applying the frosting in sections. The goal is to ensure the buttercream is evenly distributed, with no thin spots or exposed cake layers.
• Consistency is Key: Make sure the thickness of the buttercream is consistent across the cake. This will help you achieve a smooth finish when you start smoothing it out. Don’t worry if the frosting looks a bit rough at this stage—smoothing comes next.
  

Smoothing with an Offset Spatula and Bench Scraper

With the buttercream applied, the next step is to smooth it out. This is where the magic happens, turning a rough layer of frosting into a sleek, professional finish.

• Use an Offset Spatula for Initial Smoothing: Start by using your offset spatula to smooth the top of the cake. Hold the spatula flat against the surface and gently glide it across the top, removing any excess buttercream as you go. Work from the centre outwards, ensuring that the top is level.
• Smooth the Sides with a Bench Scraper: Once the top is smooth, it’s time to tackle the sides. Hold a bench scraper vertically against the side of the cake and slowly rotate the cake on its stand or turntable. Apply gentle pressure to the scraper as you rotate, smoothing out the buttercream and removing any excess. The bench scraper’s flat edge will help you achieve a clean, even surface.
• Check for Level and Smoothness: As you work, periodically step back and check your progress. Look for any areas that need more attention. The goal is to create a smooth, even layer of frosting without any noticeable bumps or ridges.
  

Patching Any Gaps with Extra Buttercream

Even with careful smoothing, you might find small gaps or uneven spots in the buttercream. These can easily be patched up to ensure a perfect finish.

• Identify Gaps and Uneven Areas: After your initial smoothing, take a close look at the cake. Are there any areas where the cake is peeking through? Are there any dips or low spots where the frosting isn’t as thick? These are the areas you’ll want to patch.
• Add Extra Buttercream: Using your offset spatula, apply a small amount of extra buttercream to any gaps or uneven areas. Don’t worry about over-applying at this stage—you’ll smooth it out again in the next step.
• Re-smooth the Patched Areas: Once you’ve patched the gaps, go over the cake again with your bench scraper or spatula to smooth out the added buttercream. The goal is to blend the patched areas seamlessly with the rest of the cake so it looks perfectly smooth and even.
  

Use a Hot Bench Scraper for a Smooth, Shiny Finish

For that final touch, a Hot Bench Scraper can make all the difference in achieving a smooth, shiny finish on your buttercream.

• Heat the Bench Scraper: To do this, dip your Bench Scraper in hot water for a few seconds. Make sure to wipe off any excess water before using it on the cake—your scraper should be warm, not wet.
• Smooth with the Heated Scraper: Hold the warm scraper against the sides of the cake as you did before, and slowly rotate the cake while gently smoothing the buttercream. The heat from the scraper will slightly melt the buttercream’s surface, creating a sleek, shiny finish. Repeat this process for the top of the cake as well, using an offset spatula if needed.
• Final Touches: If you notice any small imperfections after using the hot scraper, you can gently smooth them out with a warm spatula or add a tiny bit more buttercream and re-smooth. The heat makes it easier to achieve that professional, polished look.

By following these steps, you’ll be able to apply buttercream frosting with precision, creating a smooth, beautiful finish that’s ready for any final decorations. With practice, this process will become second nature, allowing you to consistently produce cakes that look as good as they taste.

Decorating the Cake by Icing and Frosting the Cake

Now that your cake is perfectly frosted, it’s time to add the finishing touches to make it stand out. From piping intricate designs to adding sprinkles for a splash of colour, this is where you can let your creativity shine. Here’s how to take your cake to the next level:

Piped Decorative Elements: Using Piping Bags and Tips

Piping is one of the most versatile and impactful ways to decorate a cake. Whether you’re adding elegant borders, flowers, or intricate designs, using a piping bag with the right tips can elevate your cake’s appearance.

• Choosing the Right Piping Tips: Piping tips come in various shapes and sizes, each creating a different effect. For example:
  • Round tips are great for writing, dots, or outlining.
  • Star tips create ridged, textured designs like rosettes and shells.
  • Petal tips are used for making flowers.
  • Leaf tips produce delicate leaf shapes.

Also Read Buttercream Flower Cake Piping Techniques

• Experiment with different tips on a practice surface before piping directly onto your cake to get a feel for the pressure and technique required.
• Filling the Piping Bag: To fill your piping bag, fold the top edge of the bag over your hand or glass, then spoon the buttercream into the bag. Fill it about two-thirds full, then twist the top to close it. This will help you maintain control while piping.
• Piping Techniques: Hold the piping bag at a 45-degree angle for most designs. Apply even pressure as you pipe, and use your other hand to guide the tip if needed. Practice on parchment paper if you’re new to piping, then move on to the cake when you feel confident.
• Adding Borders and Designs: Borders are a classic way to finish the edges of a cake. You can pipe a simple shell border around the base and top edges of the cake or go for something more intricate like a rope or ruffle border. Flowers, swirls, and other designs can also be added to enhance the cake’s visual appeal.
  

Adding Sprinkles for Additional Decoration

Sprinkles are a fun and easy way to add colour, texture, and playful touch to your cake. They come in all shapes, sizes, and colours, so you can choose ones that match your theme or simply add a pop of colour.

• Applying Sprinkles: You can apply sprinkles in a variety of ways. For an even layer of sprinkles around the sides of the cake, gently press them into the frosting with your hands. If you want to concentrate sprinkles on certain areas, like the top edge or in a specific pattern, use a spoon to control the application.
• Sprinkle Placement Tips: For a neat look, you might want to limit the sprinkles to certain areas, such as the base of the cake or a ring around the top edge. Alternatively, you can create a cascading effect by letting the sprinkles fall naturally down the sides of the cake.
• Mixing Sprinkles: Don’t be afraid to mix different types of sprinkles—jimmies, nonpareils, sugar crystals, and sequins—to create a custom blend that adds visual interest. Just be mindful of the overall balance and colour scheme.
  

Ensuring Clean Edges and a Smooth Top

After all the decorating is done, it’s important to make sure your cake looks polished and professional. Clean edges and a smooth top make a big difference in the overall presentation.

• Clean Up the Edges: After piping and adding sprinkles, take a close look at the edges of your cake. Use a small offset spatula or the flat side of a bench scraper to gently clean up any stray frosting or decorations that may have gotten out of place. If needed, you can use a damp paper towel or a clean pastry brush to wipe away any excess crumbs or sprinkles from the cake board.
• Final Smoothing of the Top: If the top of your cake needs a bit of touch-up, you can carefully smooth it out using an offset spatula dipped in warm water. The heat will slightly melt the buttercream, helping to create a smooth, shiny finish. Just be sure to work gently to avoid disturbing any decorations you’ve already added.
• Perfecting the Look: Stand back and take a final look at your cake. Check for any areas that might need a little extra attention, whether it’s an uneven section of frosting or a stray sprinkle. Making these final adjustments ensures that your cake looks as good as it tastes.

By following these steps, you’ll be able to decorate your cake with confidence and style. Whether you’re going for a simple, elegant look or something more elaborate, these techniques will help you create a cake that’s not only delicious but also visually stunning. 

Troubleshooting Common Cake Decorating Issues

Even with the best preparation and techniques, sometimes things don’t go exactly as planned when decorating a cake. These common issues can be frustrating, whether it’s bulging sides, sliding layers, or a lopsided cake. But don’t worry—most problems have straightforward solutions. Below is a concise table to help you fix these common cake-decorating challenges.

Cake decorating can be a bit of a balancing act, but with these troubleshooting tips, you’ll be well-equipped to handle any challenges that come your way. 

Conclusion

Cake decorating can sometimes present unexpected challenges, but with the right techniques and a little patience, you can tackle any issue that comes your way. Whether it’s bulging sides, sliding layers, or a lopsided cake, knowing how to troubleshoot these common problems ensures your cake not only looks great but tastes amazing, too. Keep practising, stay patient, and remember that even small adjustments can make a big difference in the final result. WarmOven offers the best and trendy cake designs and flavours for all special occasions. Order now to get a flat 10% discount on orders above ₹700/-

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