This video is brought to you. Lightly dust your work surface and rolling pin with icing sugar so that the ready to roll icing doesn't stick. Step 3: Frost And Smooth The Sides Of The Cake. Or, place cake in freezer until frosting is frozen, and then wrap tightly in plastic wrap or foil and freeze up to three months. Gradually add sifted sugar spoonful by spoonful followed by the lemon juice. By Jessica Dady. Then, continue with the plastic wrap and aluminum foil as normal. Then drape the other half over and tuck the edges under the cake's plate. We've got lots of inspirational ways to decorate a cake at home. She has even been awarded an MBE from Her Majesty. If you find it is sticking, add some more icing sugar to the surface. Heat the gelatin and stir until it is dissolved and clear. Pull tightly and tape on the opposite edge. Cover a cake with fondant. Place sugar, flour, and salt into a medium saucepan. The fondant on the top of your cake will be on this paper, so the smoother it is, the smoother your fondant will be. Add icing sugar gradually mixing with a wooden spoon, and the glycerine and carry on mixing untill the icing stands up in soft peaks and ia a bright white colour. Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds. Wear gloves when you handle the dry ice. The best way to keep a cake moist overnight is to cover it with a moisture-locking frosting or icing. Gently drape one half of the plastic over the cake, letting it rest on the toothpicks. So if your cake is going to be frosted, don't wait until the following morning unless your frosting is time sensitive . Knead in remaining sugar. Bring heavy cream to a simmer on the stove top, stirring occasionally. Plug those numbers into this formula: DIAMETER + HEIGHT (x 2) = Diameter of fondant Add 2 teaspoons vanilla extract and 3 sticks of butter, 1 tablespoon at a time, and continue to whip until . Begin with 2 cups and gradually add more until the mixture is lovely and thick. Increase speed to med and beat for 3 minutes. On a stand mixer fitted with whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes. Remember - styrofoam is super lightweight, unlike a real cake, so it has a higher chance of sliding off. To do this, place the ruler on the center of the cake and measure from end to end. Stir the sugar mixture until the sugar has dissolved. 1. Add milk and vanilla, stir to combine. Instructions. Combine all of the ingredients in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand-held mixer on low speed until it begins to come together Increase the speed to high and beat for 4-5 minutes, scraping down the sides of the bowl once or twice, until the frosting is light and fluffy. Once the buttercream is set, sprinkle your work space surface with confectioners' sugar and knead your fondant until smooth. Secondly, measure the height of the cake. Cool and Frost Your Cake If you're baking your cake instead of purchasing it from a baker, then you should (obviously) start by baking your cake. In a small saucepan, add water and and gelatin. Using your rolling pin, ( i.e., roll about a quarter of the fondant onto the pin) lift the fondant and drape it gently onto your cake. In a large glass bowl, sift the sugar and make a well in the center. Directions Step 1: Prepare the ganache Warm heavy cream in a small saucepan until it's hot, then stir in an equal amount of semisweet chocolate chips or chopped chocolate. But if you want to get fancy, there are other ways to decorate cakes such as using edible flowers or even fruit. Fill the bottom pan of a double boiler three-fourths of the way with water and bring it to a simmer over medium heat on a stove top. This is helpful if you're making buttercream months in advance, or . Place a couple of pounds of dry ice in the bottom of your cooler, top with several layers of towels, then the cake. Before beginning, decide how much frosting you want to use on the sides. Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife. Do so a little at a time so that you wouldn't cut off too much. Beat at high speed until thickened. Step 3: Roll The Cake In Sprinkles. Freezer Uncovered for Four Hours Place your cake in a freezer, uncovered, for an hour so the frosting will hold in place. This will allow the fondant to stretch and go past the bottom of the cake and drape in the air. Occasionally lift the fondant and rotate it 45 degrees. 8. If buttercream is used to cover a cake instead of ganache it is much harder to smooth and often has a lumpy texture. It also adds a protective shield that preserves freshness in a baked dessert. Smooth the top and then ease in the sides. Along with your paper towel, you'll need the fondant smoother. (i) Using your fondant smoothers on both sides of each edge, pinch the fondant together be careful not to tear off the top edge. Hope that helps! Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. If using an electric mixer beat on slow speed for 5 mins or until the icing stands in soft peaks. Use a rubber spatula to spread the frosting evenly throughout the surface. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. Before serving, allow the cake to sit on the counter for about 30 minutes. Or if you want to make a frosting intensive design like covering a cake in buttercream rosettes, add an additional 2-3 cups of frosting for a cake ranging from 6-8 . Method. 17. 7/11/08 9:49 AM. The goal in frosting or glazing a cake is to put it on smoothly, while keeping the cake crumbs out. Place the cake in a covered cake display and keep in the refrigerator. Do this a few hours before you plan on serving the cake. This ensures it's not sticking to the mat, and it also helps to roll more evenly. Just be sure to label the cake with the date so you know how long it's been in there. There are three main reasons fondant can look lumpy: 1. Store a cake that's frosted and filled with nonperishable ingredients, including jam filling and frosting made from sugar and vegetable oil, at room temperature. Then tape along the other two edges, again pulling tightly. Do this slowly to avoid trapping air. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. The frosting should keep stiff on the cake at this temperature. This is just to fill, crumb coat, and cover a layer cake. In addition, you also want to avoid storing it in a humid environment, as that could affect the texture of the cake and buttercream. Place 4 cups confectioners' sugar in a large bowl. When it comes to Bundt cakes, glaze (or even caramel sauce) is a much better choice then frosting. Storing Buttercream in the Freezer. After coming together, add heavy cream, a pinch of salt, and an extract of the flavor you want. Using your hands, fit the fondant on the cake, lifting and draping, not pulling. Remove from heat. Keep the icing moving and rotate it between rolls, being cautious . Let it cool entirely before frosting. Sometimes a third icing coat can be applied, if necessary. For 12 cupcakes: 2 cups (double if piping) Place mixture in a large bowl and whip with an electric mixer on medium speed to lighten. Wrap the edges of the plastic wrap under the sides of the container or tray that your cake . Remove the cake from the refrigerator and place a cardboard cake circle on top of the cake. Feel free to stop halfway around, shake the sprinkle tray to keep the sprinkles well mixed, and . Then, with a brush dipped in cold water, brush . Set it on a cake plate and cover it with a dome that's big enough to clear the frosting. Turn off the heat and stir in the corn syrup and glycerine. Add more cream as needed until desired consistency is reached (I added all 4 Tbsp). Smooth the sides with a bench scraper once more. Now comes the fun part! Check the cake level again to ensure it is leveled. 2 .Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Adhere it to the cake with extract around the base covering the showing cake board. As an alternate, set the plated cake inside a container with a tight-fitting lid that . Whisk butter until creamy. If you're looking for cake decorating ideas and toppings, we're here to help. Freeze frosted cakes in a tightly covered plastic container. Since the semi-naked look involves buttercream that looks barely there, try to apply a pretty thin layer. By WonderHowTo. Leave it in the fridge to firm for 30 mins. Using a knife cut off the top of each layer, stick one layer to the cake board with a little buttercream. Lemon Poppyseed Bundt Cake (Image credit: Leela Cyd) 2. Sprinkle more sugar and roll the fondant out to the size of your cake. For a three-layer cake: 3 to 4 cups. Press firmly and evenly, but not hard. Now take the remaining cake and wrap it in a sheet of plastic cling wrap and then wrap it again in a sheet of Aluminium foil. First, measure the diameter of the cake. Most buttercream cakes can be kept at room temperature for 2-3 days in an airtight container. Set your other cake layer on top and put the rest of your frosting on top. One: Use a second layer of plastic wrap. Be careful with cutting off the excess fondant. Put some cold water in a bowl larger than the base of the pan and put it to one side. There are several methods to use for covering: Sand or roll down the upper edges a bit so that they don't cut thru the fondant, spray/wipe lightly with water or liberally coat with crisco, and put on the fondant. Set your first cake layer on the cake stand. Reduce speed to low and add in icing sugar 1 cup at a time until well blended. The day before you're ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. To defrost the cake, transfer it to the refrigerator, but leave the wrapping on. Make sure your work surface is clean and free of any crumbs. This will ensure that your cake doesn't go flying off halfway through the frosting process. Put colors on the sides of the bund, take and coat it. Spread the plastic wrap out gently, laying it over the toothpicks that you have inserted into your cake or cupcakes. Leave it for now. Once you are happy with the covering, use a sharp knife to cut off the excess. Lumpy Fondant. Preheat the oven to 350 degrees. Either way, a double-wrapped cake will let you store it in the freezer for two to three months. Once its covered pop the cake in the freezer for 5 minutes so the . Whisk to combine. Decide the decor in advance. When you've got the sides covered, take your bench . Place layer cakes in a box or cake container to prevent crushing, and then wrap the box in foil or plastic wrap before freezing. Place the cake in the fridge to chill for 20 minutes. Cakes with fruit are more likely to stick. Mix in sugar and add more a little at a time, until stickiness disappears. semisweet chocolate squares into the double boiler's top pan. Roll the rolling pin back and forth, rotate the marzipan 90 and continue to roll back and forth; keep rolling back and forth and rotating the marzipan. While rolling make sure to lift the fondant often, sprinkle more sugar and . Set 1 cake layer on a turntable and scoop 1 cup (112 g) of buttercream frosting onto the top. For a two-layer cake: 2 to 3 cups of frosting. No Problem. Grease and flour three 8 x 2 inch round pans - I recommend using a circle of wax or parchment paper in the bottom of each pan. Video Loading. 8/16/10 12:56 PM. Buttercream your cake, then place your fondant over the suspended cake. Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance. Knead until the fondant is smooth, pliable and does not stick to your hands. Angled spatula Buttercream (crusting buttercream recommended) Cake smoother Styrofoam cake Dowel rod (if making multiple tiers) Duct tape Sanding block Large bowl Electric MixeR Rubber Spatula Ingredients 1 stick unsalted butter softened and cut into -inch cubes 1 cups solid vegetable shortening 1 tablespoons vanilla extract If you are covering the cake in fondant, use a thin layer of frosting so the fondant doesn't slide . Add the finishing touches. With one hand on the top cardboard cake circle and one hand on the bottom one, gently roll the cake through the sprinkles. Make sure not to pull down on the plastic because this will just press the toothpicks down into the cake or it might pull them out. Step 2. Freeze cakes with frosting. this stops it from sticking to the work surface because you are constantly moving it around. Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth. This will ensure easy removal and the cakes will slide right out. Mich Turner knows a thing or two about covering cakes with sugar paste icing. 2 Spread the mound of icing evenly around the top surface of the cake. Glaze. Pour another on the second color and add round candies or candy-coated chocolates and fruit-flavored candies to the center. Insert toothpicks around the circumference of the cake and a few in the middle. You can find fondant frosting at cake decoration shops all around and even . This video shows you how to cover a cake with royal icing in a step by step way. Store it back in the freezer. Stir frequently with a spoon until the chocolate and butter melts and is an even consistency. Decoration. If you're using buttercream frosting or another thick frosting for your layered cake, here are some frosting quantity guidelines to successfully cover to cover the top, sides, and between the layers. Then mix it slowly to avoid the sugar from spilling all over. Gently place your plate cake into the box. Dust liberally with cornflour or icing sugar. Then, spread the frosting across the surface and down the sides of the cake. Place cake into the fridge until the buttercream is hard to the touch. Use a small offset spatula to spread the frosting to the edges of the cake . First, remove the topmost layer of sugar model or frosting and place that separately in a cardboard box. Hi and welcome back to my kitchen. Cut the fondant off level with the bottom of the dummy using the edge of an offset spatula. (ii) Next using your scissors, cut off the excess fondant on the edges. Add the vanilla extract. Buttercream and cream cheese-based frosting, however, both freeze well. This time it will create a ganache lip again. Transfer it to a measuring cup with a spout or a pitcher. For example, vanilla, almond, lemon, mint, or strawberry. Start with a firmer buttercream between your cake layers to give the cake more structure. Take three cups filled with powdered sugar and add to the smooth mixture of butter. Stir until softened (about 5 minutes). Place the second layer on top of the frosting, and then transfer the rest of your frosting to the top of the cake. Using that same offset spatula, apply buttercream to the sides of the cake, starting at the bottom and working your way up to the top. 2. Do the same with the sides of the cake, evening out any bumps or air holes. The last thing you want is melted buttercream frosting. Ice the cake and cover in fondant. To store frosted cakes in the refrigerator, chill the uncovered cake in the fridge for at least 15 minutes so that the frosting hardens slightly, and then cover with plastic wrap. Trim off the excess fondant for ease of handling. Spread the frosting to the edge of the layer with an offset spatula. Once it is the desired size, use the rolling pin to support the icing sheet as you gently drape it over the cake. Learn how to freeze a frosted cake for up to two months. 10. Here's our ribbon cupcake recipe. The area that has the tendency to fold and ripple should now be floating in the air below the cake. Rummage through your holiday closet to find a department store gift box or even an old Amazon shipping box that will accommodate the circumference of your plate. It adds that extra sweetness you're looking for, but it's thin enough to show off those pretty ridges. 4. The second method is to place the cake in the freezer for about 20 minutes. Then you need to go round the outside of your cake and fill in all the gaps with buttercream. 1. Learn how to frost a cake with fondant frosting! Mich has over 25 years experience and has baked over 10,000 cakes- even one for the Queen! Here is a great informative how to video showing you how to prepare and cover a cake with fondant. Two: Use a layer of foil. In a medium bowl add the flour, baking powder and salt, whisk to blend and set aside. Three: Seal the wrapped cake in a freezer bag. It should be kept away from sunlight, as heat can cause the buttercream frosting to melt. Get a recipe: Lemon Pistachio Cake from The Life Jolie. Add an addition 1-2 cups of frosting to the numbers below if you want to pipe large buttercream swirls on top of the cake. To freeze a buttercream-covered cake, follow the steps below. We've included how to decorate a cake with icing sugar, marzipan, marshmallows, and more. We'll walk you through it step-by-step! Once chilled, you can easily trim the ganache lip without needed to smooth the sides. Covering a cake with royal icing can be tricky. 2. 9. Actually, it's not really frosting, it's more like applying or covering or coating a cake with fondant. Spoon 1 cup of frosting (for an 8-inch cake; adjust for more or less depending on cake size) onto the cake layer. Rotate the cake to gently ease out the overlaps using a downward swooping motion with the side of your hand. Usually two layers of frosting are put on: a crumb coat or a thin layer and a final coat. 3) Cut the parchment paper using the lines you traced. How to Layer a Cake. It's important to note that certain frostings won't freeze: whipped cream and meringue-based frostings won't freeze well. For me one of the most important things when it comes to making cakes is making sure you have a well covered cake as a bas. Well, the amount of icing needed to cover a cake depends on the size of the cake, the temperature of the room, and the type of icing being used. Fondant is a great to tool for decorating cakes and creating unique works of art. The cover will prevent the whipped cream from absorbing refrigerator odors. Keep your refrigerator temperature around 36 degrees Fahrenheit. Mix the meri white and water together until dissolved. By reyes_leonor. You can freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. Prepare the surface of the cake and use jam or buttercream as an adhesive so that your icing will sit evenly on it. Pad the area surrounding the plate with tissue paper, paper towels, or clean kitchen towels to prevent to plate from moving around in the box. Sandwich the layers together using a thin layer of jam and buttercream. Pour in the vanilla extract and gradually add the powdered sugar, mixing well after each addition. Stale Cake? Frost before going to bed. published April 15, 2021. Smooth the top with a smoother and press down around . Dirty ice the cake and chill for another 10-15 minutes. Fill a gallon-sized Ziplock bag with the frosting and seal the bag. Dirty icing will seal in the crumbs so they don't show in the top layer of icing. Keep that cardboard box away from sunlight and avoid keeping the frosting model in an airtight container. Roll the fondant until it is the size you need. Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute. Whisk until the chocolate is melted and the ganache is smooth. 5. You may put candy bars on top or bottom and decorate with bright toppers and banners. Don't dust icing sugar onto the top of the icing! The icing acts as a shield against the air and allows the cake inside to maintain its moisture. This kind of frosting is the kind most typical of wedding cakes and specialty cakes. Cream together the cream cheese and butter in a medium-sized mixing bowl until creamy. 21 easy cake decorating ideas and toppings. Place the paper towel on the cake, smoothest side down, and rub in small circular motions with the fondant smoother to smooth out the icing. Ensure that the pan you use is wider than the gas or electric ring you use; then, the sugar will not burn on the sides of the pan and discolor the marzipan. Cook over medium heat, stirring constantly, until the mixture boils. Attach the Dummy Cake to the Cake Board Place the paper waxed side down on the bench, put the board on top and tape along one edge. Remove the cake and cover it in plastic wrap, then in aluminum foil. Using the the side of your hands, tuck the fondant at the base of the cake. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.

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