Frosted Cake with American Buttercream
Ingredients
- cake layers
- prepared buttercream
Step by Step
01
Place a cake layer on a cake base, then put them together on a revolving cake stand. Evenly spread buttercream on the cake layer. Then place a second layer on top.
02
Thinly crumb-coat the outside of the cake with buttercream. This “glues” down any loose crumbs to keep them out of the final coat of buttercream for a professional finish.
03
Apply a crumb coat to the top of the cake as well.
04
Use an icing smoother or dough cutter to gently smooth the frosting on the side of the cake. Rest the smoother on the cake stand and apply light, even pressure while rotating the stand with the other hand.
05
Use a palette knife to make sure that the top is also smooth and even. Refrigerate for 30 minutes to stiffen.
06
Using a piping bag fitted with a round tip, evenly apply buttercream around the cake while rotating the cake stand.
07
Cover the top of the cake with buttercream as well.
08
First level the top of the cake using a palette knife.
09
Use an icing smoother or dough cutter to gently smooth the frosting on the side of the cake. Rest the smoother on the cake stand and apply light, even pressure while rotating the stand with the other hand.
10
Use buttercream to fill any holes that appear.
11
Use a palette knife to smooth refilled areas.
12
To smooth the rim of the cake, place the palette knife on the outside...
13
...and pull inwards to create a crisp edge. Repeat this round the entire cake.
14
Refrigerate the prepared cake until needed and then apply any desired decoration.
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