food j home cooking
F r o s t in g n o t o n ly b r in g s th e
y u m f a c t o r , i t a ls o k e e p s c a k e s
m o is t a n d a d d s f la v o r a n d
t e x t u r e .
H e r e 's h o w t o g e t
e v e n ly f r o s t e d la y e r s a n d t h a t
lu s c io u s s w ir le d f in is h .
N o R u s h in g — L e t I t C o o l
When the cake comes out of the oven, let
it cool slightly in the pan, then turn it out
onto a cooling rack. Peel the parchment
paper from the bottom and allow it to cool
completely. Cooling makes the cake easier
to frost because it has a chance to set up
and won’t crumble as you frost it. A cool
cake also won’t melt the frosting.
C ru m b -F re e F r o s tin g
To avoid crumbs in your frosting, brush
cake layers with a pastry brush before
assembling. Spread about half a cup of
frosting over the first layer, then carefully
top with the next layer. Repeat until cake
is assembled. Next, add a “crumb coat” by
spreading a very thin layer of frosting over
the sides and top of the cake. This does not
have to be perfect—its purpose is to keep
cake crumbs out of the frosting. Let stand
for
3 0
minutes to set up before adding the
final layer of frosting.
F in is h in g T o u c h
Using an offset spatula or butter knife,
generously spread remaining frosting over
the top and down the sides of the cake,
swirling as you go. Once the cake is frosted,
go back and add swirls as desired.
