How do icing on cake at home

A round cake is the easiest shape to cover with icing, so it is best to start practicing icing a cake with this shape. Other shapes such as square or hexagon can be a bit harder to do. The equipments needed for icing the cake are a lazy susan, a metal spatula, an icing bag and the secret tool to a smooth cake - a plastic spackle tool. Yes, this unassuming little tool is what will make your life easier in smoothing a cake.

Make sure you have one dedicated just for your cake making. I got mine from the local home improvement store for less than ten dollars. A really fresh cake can sometimes be quite a challenge to frost because it is too fragile and crumbly. I like freezing cakes for a couple of reasons: it makes the cake moister and it settles the cake so it is less crumbly and less likely to bulge. Leaving it in the freezer even for an hour after baking will help firm it up.

When freezing cakes, make sure it is tightly wrapped with a plastic cling wrap. I usually freeze it overnight and use the next day. I don't like keeping in the freezer for a long time as it will have freezer burn and will change the taste. Leave the plastic wrap on when thawing the cake; it will help lock in the moisture. For buttercream, I use this recipe. Be sure to have plenty of icing; it is better to have extra than running out and making more in the middle of covering the cake.

I don't know about the other shortening based icing if the secret tool will work well with it. I will experiment with it on a later date. The cake board to use will depend if the cake will be stacked or not. If the cake is just one layer, use a cake board that is slightly bigger than the cake. If the cake is for stacking, use a cake board that is the same size as the cake. Place the cake on the lazy susan. Trim to level the top by using a serrated knife.

To torte the cake, take the knife to the side of the cake. Slowly turn the cake while moving the knife in a back and forth motion. You can cut the cake more layers if you wish. Place the top half of the cake onto the cake board with a dab of icing. This will help "glue" it into place. Steps 1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

The all-time favourite dessert is always the centre of attention, especially when decorated with gorgeous icing. There are so many different kinds of icings that a sweet lover is only spoilt for choice while a baker finds more reasons to unleash his creative skills.

The terms 'icing' and 'frosting' are more often used interchangeably, though some point out that frosting involves the beating of fat into powdered sugar or the melting of fat and sugar together, making it last longer than simple icing. It is said that in the 16th century, it was a French chef who was the first one to create a multi-layered frosted cake, starting a trend that's popular till today.

If you are a home baker and are looking for ways to spruce up your cakes, we present a list of different kinds of icing that you can try and experiment with.