How To Frost 3 Tier Cake
Spread the frosting around the top with your palette knife rotating the cake as you go. Cover separately and chill up to 1 day.
Frost And Smooth The Sides Of The Cake.
How to frost 3 tier cake. Set up the cake. Place the bottom layer of each cake on a corresponding cake board minus the bottom tier. Insert dowel rods into cake about 1-12 in.
Look at it from several different angles and make all the adjustments you need. Spread the frosting over the cake layer using the angled spatula. Frosting your cheesecake adds a decorative touch and enhances its delicious flavor.
Fill that in with a single layer of piped frosting then use an offset spatula to smooth it out. One at a time place an assembled tier on the turntable and transfer a mound of frosting to the top of the cake. The spatula should be at about a 45 degree angle.
Place 4 strips of waxed paper around edge of plate. Learn how to trim fill and layer a cake plus how to frost it so that the sides are perfectly smoothEquipment used. Make sure that it is either level with the top of the cake or a little bit under.
Position the first cake on a cake board or on a cake plate using a cake lifter. Do the same with the sides. Before you can cover your cake with fondant you need to crumb coat your cake.
Level fill stack and ice 2 cake layers on cake board. Start by using an offset spatula to frost the top of the cake starting from the center. Poke each straw into the cake until it hits the bottom then mark where the top of the cake is either with frosting or eyeball it.
Frost each cake layer with a thin first layer of Grand Marnier whipped cream using 2 quarts total. Coat side of cake with a very thin layer of frosting to seal in crumbs. When your cake is cooled and cut to size prepare it for frosting by placing it on a round piece of cardboard or cake bottom.
Cake turntable serrated knife cake bo. Spread 13 to 12 cup frosting over top of first layer to within about 14 inch of edge. Add strips of wax paper about 2 thick to the edges of the cake along the bottom.
Return each tier to the fridge while you do the next one. Place the bottom layer of the bottom tier on a cake drum or serving dish. Pull the straw back up and cut off the top with a scissor.
For exceptionally smooth frosting dip the spatula into hot water then dry it. Put a few strips of parchment paper. Using an offset spatula and an icing.
Cut dowel rods to height of stacked layers. A cake drum is about a 1-inch-thick cake. Often however the perfect cake cracks while cooling.
The warm spatula will really help smooth the frosting out by melting any butter or shortening in your recipe. Position the circle on top of the larger cake making sure you center it exactly. Go all the way around the cake until it looks like the one below.
Place second cake layer rounded side up on frosted first layer. Place the cake in the refrigerator for 30 minutes to allow the buttercream to harden then roll out your fondant into a thin sheet on a flat surface dusted with powdered sugar. This thin layer of frosting traps any cake crumbs and acts as an adhesive so your fondant doesnt fall off or move around.
Try to work quickly so that everything stays cool. Push the straw back in. Sandwich each with matching top layer marmalade side down.
Mend first frost second then let your guests admire your beautiful dessert and enjoy. Perfect for all ages. FREE SHIP Kids Apron.
Dont use too much buttercream when crumb coating just enough so the sides and top are smooth with little to no spatula marks. You should have enough frosting on the top of the cake that it extends about ¼ inch beyond the top edges. Start frosting the top of the cake by placing a bit of buttercream on the top and smoothing it with an offset spatula turning the cake on your turntable as you smooth.
Pull the icing in towards the middle of the cake making the corner level with the top of the cake. First using a wide round tip pipe a ring of frosting around the edge of the layer. Measure out your frosting for each layer so you have even frosting between cake layers.
Loosely roll the fondant onto your rolling pin and drape it over the cake smoothing it out from the top down. Place the first cake layer on the stand Put the cake layer on top of the frosting right-side up so that the flat bottom. This will ensure an even layer of frosting without tearing apart the cake and provide a flat surface for stacking additional layers says Chrisman.
Place layer rounded side down on plate. Once you have the parchment round as centered as possible use a toothpick to trace around the outside of the parchment into the frosting with a toothpick. An easy technique helps you mend the crack and smooth the top of the cake for frosting.
Get my BAKING KITS sent to your home. Follow These Steps Put a dab of frosting on the cake stand Dab a couple tablespoons of frosting on the stand before putting down the first. Trim the fondant to fit the cake then finish decorating.
For example place the. Top with about 12 cup frosting and using an angled spatula. Chill until cream is firm about 1 hour.
The excess icing should help fill in any uneven-ness on those top corners as you pull it in. When you finish frosting the cake the wax paper will be removed and reveal a smooth bottom.
