Planning ahead can give you amazing frosted cake results. Use these helpful tips to be successful.
- You can bake your layers of cake up to 3 weeks in advance. Once layers are cooled, wrap in foil and freeze upside down so the layers will be flat when stacking. For best results do not stack the layers on top of each other in the freezer. Once ready to use, unwrap and allow to stand for 2 to 3 hours before frosting. It is not necessary to freeze your layers, you may chill them for a few hours as well in the refrigerator, always frost a cold cake the frosting will stay in place.
- Place a spoonful of frosting on your cake stand before you add your first layer. This prevents your cake from shifting.
- Place the first layer with right side up so it will sit flat on your stand.
- Now spoon 1 1/2 cups of frosting on the top layer of your cake, smooth evenly using a spatula, allow frosting to fall to the sides, this will help you frost the sides of the cake and will prevent your second layer from shifting as well. Set the second layer on top, center upside down, this will give you a flat top.
- Start with 1 1/2 cups of frosting, using a spoon, place frosting top center, with a spatula start spreading your frosting evenly over the top of the cake just past the edge, this will assist you on frosting the sides.
- Now begin your sides by taking one section at a time using your spatula and turning the cake stand as you go. Cover the sides first then you can go back and be creative, create swirls or flat a surface.
- To create a flat surface, use a long metal cake spatula, dip in hot water, shake the spatula a bit to remove excess water and smooth your frosting. Continuously dip your spatula as you go as needed.
- Place your finished cake in the refrigerator 30 minutes and up to over night to set.
- Be very generous with your frosting. You will get less cake crumbs if you do. If it becomes to much you can always remove some after.