The icing on the cake

I love cake. I mean, I really love cake!! But, I much prefer home-made cake (who doesn’t?), but we seem to all be plagued with the eternal problem of how to frost that cake to look as beautifully-smooth as those in the bakery windows. Well, I can’t help you with the cake decorating talent…I will refer you to Cooks of Crocus Hill for some great classes for that. But, if you’re just worried about that perfectly smooth frosting, I’ve got a few tips for you!

  1. Make sure the cake is completely cooled. Not slightly warm or mostly cool, but entirely cool!
  2. Pop the cake in the freezer for 20 minutes while you make your frosting.
  3. Do a quick crumb layer—simply throw down a thick layer of the frosting to help keep those crumbies in place.
  4. Throw back into the freezer for another 20 minutes
  5. Drop on the rest of your icing and be amazed at how smoothly it applies!!

The main problems that people encounter when it comes to cake frosting is that it is still warm…that just melts the frosting and makes it near impossible to set-up! Secondly, is the fact that freezing the cake quickly helps from those crumbs peeking through. I’m sure we’ve all iced a gorgeous chocolate cake with decadent vanilla frosting…but, it looks like we sprinkled crushed oreos into the frosting, since the crumbs wouldn’t stay put!

These really are simple fixes, but they do make the different from homemade to hand-crafted! Enjoy! Sharing Optional.

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