There's probably a different answer for everyone who has ever frosted a cake! I
will
give you my two cents anyway.
If you can do it ahead of time, bake the cake and place it in the freezer for
24 hours.
Remove it and "dust off" the crumbs using a pastry brush. Let it thaw
completely.
Brush it off even if you can't put it in the freezer for 24 hours. Put dollops
of frosting
here and there over the top of the cake, reserving some for the sides. Smooth
it out
going in only one direction. It is when you go back and forth over the same
spot that
you "raise up" the top layer and get crumbs in the frosting. You can then put
frosting
on the sides, again going in only one direction. You can also dip your knife or
spatula
in very hot water and this will help in the spreading. To smooth out any really
rough
spots you can dip your finger in water and smooth out the icing before it
dries. You
can use this same technique when frosting a two layer cake. Just frost the top
of one
layer, place the second layer on top, frost it, then lastly frost the sides at
the same
time. If you still have crumbs...just disguise it by sprinkling with ground
nuts or cookie
crumbs! :)
Hope this helps,
Kathleen in Texas
On 7 Sep 2006 at 16:06, abecruse wrote:
> Is there a proper technique for frosting a cake? Every time I use
> frosting or icing on a cake it always comes out uneven, not smooth,
> and sometime cake pieces come off. I know there is some that frosting
> sheets or what ever they are called but I don't like to use those I
> like to do I by hand.
>
> how do you put frosing or icing on a cake and make it look smooth?
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
