How to Frost a Layer Cake

You don't have to be an artist to frost a layer cake. It’s really quite simple. There are actually only a few steps and all you need is the cake, the frosting, a straight-edged spatula, and a little waxed paper. Here’s how.

1. Prepare the layers. If the cake layers are too domed, it’s difficult to get them to frost properly and the cake will not be stable and tend to tip to one side. Take a long-bladed serrated knife and cut the domes off flat. (Let the kids snack on the cut pieces.) You don’t need to cut the domes off edge to edge but no more than a 1/4-inch of the dome should protrude above the sidewalls of the cake.

2. Edge the platter with waxed paper. Cut four or five three-inch wide strips of waxed paper. Lay them around the edges of the platter to protect the platter from frosting smears as you frost. You can hold the waxed paper in place with just a touch of shortening or butter used as a glue.

3. Dust the edges for crumbs. Place the layers upside down on the platter. Use a dry pastry brush to remove loose crumbs from the edges and top layer of the cake. This will keep crumbs from gathering in your frosting.

4. Spread filling or frosting. Place a half cup or so of frosting or filling between the layers. If the frosting is firm, spread it to within 1/2-inch of the edges. If the filling is soft, the weight of the layers will push the filling out so do not spread it as close to the edges.

5. Put a thin layer on the sides. With your spatula, spread a thin layer of frosting on the sides of the cake. This will seal the cake and make the next layer of frosting easier. Allow the seal coat to dry for a few minutes. Two layers of frosting will help keep the frosting from sagging.

6. Finish frosting the sides. Now spread additional frosting on the sides to the desired depth. Use a straight-edged spatula to create the desired design whether swirled or straight.

7. Finally, spread the top. Spread the top of the cake last carefully joining to the frosting on the sides. Create any decorative swirls with your spatula. Before the frosting dries, sprinkle with decorations or place chocolate curls or berries on the cake. Carefully remove the waxed paper pieces.

Tips:

• You can smooth any rough areas in the frosting by dipping your spatula in warm water before touching up the cake.

• To begin cutting the cake, use a ruler to find the center of the cake. Insert the point of the knife blade and begin cutting there.

• Between slices, clean your knife blade with a damp cloth to keep the frosting from smearing and to keep the cuts clean.