Icing a Cake: The Easy Way
- Make the cake the day before planning to serve. Once completely cooled, wrap each cake (with the parchment paper still on) with saran wrap making sure none of the cake is showing. Freeze overnight. Freezing actually helps keep the moisture in the cake, the refrigerator can dry the cake out. Take the cakes out of the freezer just before you start making the frosting. They do not take long to defrost. It is also easier to frost when the cakes are still cold (makes it less crumbly).
- If you aren’t the best at icing cakes, how are you supposed to make a cake look professional? Well, I will tell you: torte it. Yes, that’s right I said torte it. (To torte a cake means to cut the cake into layers and put the frosting in between each layer) I know this sounds difficult, but the icing is so easy. Plus, I normally only use two layers, so I only have to make one cake. You can cut the cake using a tomato knife, bread knife, or frozen food saw. Also, if you can buy a cake cutter at the Wilton store or Michaels’ even has them. The icing is simple: just lather it on and spread it out. It’s ok if it doesn’t look perfect; that’s why the torte way is so great. It creates this rustic feel so if your icing isn’t completely even no one will notice and also makes the cake look super elegant.