We all enjoy cakes, especially the icing on cake takes our heart. A beautifully frosted cake is not just a treat for our eyes, but also savors our taste buds. But is frosting a cake a difficult task? Not at all. Let me help you.
Have you ever tried solving a jigsaw puzzle? If yes, then frosting a cake like a pro is possible for any home baker. The whole process comprises of two aspects- challenging and exciting.
Challenging because being a home baker, it’s a challenge to align the cake beautifully. And it is exciting because once the last layer is finally placed, you can set back and smile. TADA!! Puzzle solved.
Through this blog, I am going to share a brief tutorial to solve Cake Puzzles.
- Always check the temperature of the oven. It should not be too hot; resultant a dome shape cake.
- Level the cake using the levelers knife. Move the knife smoothly and slowly from the outside edge towards the center until the knife is all the way through.
- A big NO to working with warm cake. For firm icing, allow the cake to cool down completely.
- It depends upon baker to decide on the number of layers for the cake.I prefer making 3-4 layers cake with 2-3 filling to make it big beautiful slices.
- Most importantly, don't spread too much of frosting in the center of the cake else you will have a dome shaped cake.
- Frosting should be spread evenly on all the layers of the Cake.
- If your cake is too crumbly, then apply a very thin layer of frosting in the layers and put it into the freezer for about 20-25 minutes until crumb is solid. After that the cake is ready for second frosting.
- As I told u earlier solving a puzzle is time taking, so give a good amount of time to fill and chill the cake.
- Frosting should be between ⅙ and ¼ inch thick on most cakes.
- Storage for this multi-layer cake is the key. Most layer cakes can be frozen after they are cooked. For the sake of time management, make cake layers ahead of time and freeze them. On the day of final serving, remove the cake layers from the freezer and frost them while they’re still frozen. This makes frosting the cakes very easy, and many professional bakers use this method.