How to frost a 2 layer cake

Video How to Freeze a 2 Layer Cake Learn how to freeze a layered cake at home like a pro!Read: How to Frost a 2-Layer Cake I’ve been putting off writing this for years because I feel like I’m not basically the most certified savvy on the subject of frosting and embellishments for muffins, although I make them on a regular basis. There are literally thousands of different tutorials on the market from bakers who seem to know more. I didn’t work in a bakery and I didn’t have a cake decorating business, then I figured maybe that was my energy. Me too! I’m a muffin girl, and I’ve realized over the years by observing other people—and more importantly, by trial and error—how one can make muffins beautiful and breathtaking. more items. Freezing a cake layer shouldn’t be too complicated or difficult, and finding out a few simple tips can turn your home-baked cake from basic to adorable.

What you will want

Be advised, you don’t want any particular device to frost a layer of cake, however a few specific devices may use an extension method to make the task simpler . Here’s what you’ll want:

• The cake layers are ready— For best results, they need to be refrigerated. See my guide on how one can make and retail layer muffins ahead of time. They even need to be flat on the main surface, removing any arches at will (or check out my tutorial on how one can bake flat cake layers).
• Ready to frost— For a standard 8- or 9-inch layer cake, you’ll need 4-5 cups.
• Pre-Filled – When you fill the cake with something other than the icing, fruit, chocolate or whipped cream respectively.
• A turntable— I like my lovely Ateco turntable, however I have been using a less expensive turntable for years with identical results. It makes a cake so much simpler!
• Cardboard rings— To transport frosted muffins from the turntable to the refrigerator and cake stand, etc.
• Spatula(s) – I used several spatulas of different sizes while assembling a cake and highly recommend this trio (S, M and L). When you’re going to put money into a single element to adorn the cake, let it or not be this! In addition, straight formulas are also useful.

Note: For this tutorial, I used vanilla buttercream and vanilla whipped cream.)

Stacked and filled

Step 1– Place a layer of main cake face down on a cardboard sphere on top of your turntable, if using. Alternatively, you can place a layer of cake face down flat on your cake base or plate. Read more: How long to bake tenderloin at 325Step 2– Open blur or fill on the element. In case you are using a delicate filling like fruit preserves or lemon curd etc., first build a “frosting dam” on the edge of the cake to keep the filling in place and prevent Don’t let the filling melt to the edges whenever you add further layers. You need to use a bag and pipe end to thread the pipe into the dam, or simply build a wall with some translucent coating and a spatula.Step 3– Repeat with the rest of your layers. You can easily preserve the cake with just 2 layers or create a taller cake with as many layers as you like. You can simply get more layers by slicing your muffins in half horizontally.

Cover a coat

One easy element home bakers can do to take their muffins to the next level is by using a crumb coat. It’s a sport changer! Crumb coat is a basic frosting used over the entire cake to cover the crumbs and even the floor of your cake. In this way, the finished cake is clean, even, and free of crumbs.Step 4– Cover the entire cake with a thin layer of frosting. In case your toppings can be very thick, you may need to dilute 1-2 cups of whipped cream (depending on your cake proportions) with a bit of milk to use as your crumb coating. main then do it my way, fill in any gaps and remove any uneven layers. Place an offset spatula perpendicular to your turntable or cake stand and glide it around your cake to create a clean end. you are done! Just chill, then serve.Step 5Refrigerate the cake for at least 20 minutes for the dough to set. Note: It can take a lot of work to fit an entire cake + cold cake base in the fridge, that’s why I recommend using round cakes made of cardboard. They make shipping layer muffins a lot simpler.

Apply the final frosting

Read more: How to make cake with mixed fillingsStep 6– Now you’re all set in your final frosting! Again, I want to start off on the best footing and work my way up. However, unlike for crumb coating, apply a beneficial amount of frosting.As soon as the cake is completely lined, use a spatula to scrape the coating off the top of the cake. Position an offset spatula perpendicular to your turntable or cake stand and use long, even strokes to get a clean and clear end. I’ve seen some bakers use scrapers to clean the edges of their muffins, this is better, I simply all the time use an offset spatula.To clean the top of the cake, take your spatula and pull it from the edge of the surface inward to the center. Wipe off your spatula, turn the cake and repeat until you go all the way.

Elevate and serve

Step 7– You can embellish your frosting cake however you choose, with sprinkles, piping decorations, etc. When you use the turntable, you can transfer the cake to a cake rack or plate right away. hours, or you can wait until you do ‘re-serve.Step 8Refrigerate for at least half an hour to freeze sooner than slicing. In case you are going to transfer the cake, chill it for at least 1 hour to make sure it’s palatable. Take it out of the fridge simply earlier when on tour. I really like to retail all my layer muffins in the fridge to make sure the frosting stays in place and maintains it’s covered and protected. Take it out of the fridge about 20 minutes earlier than reducing so the frosting can melt at room temperature for a while.And that’s it! You made it! Do you have any tried-and-true frosting recommendations that you haven’t seen right here? I’d love to hear about that in the feedback! Read more: How much to charge for a cake

My favorite baking tools

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