How to frost a smooth cake without crumbs?

The trick to frosting a cake so that it is smooth without the dreaded crumb texture is to use a large offset spatula or a butter-spreading paddle. When spreading the frosting, go from the center out and pull the spatula away from the edges of the cake. This method of frosting works best for cakes that have been cooled completely, which allows the frosting to firm up and not run all over the place. If the cake is still warm, the frosting will

How to frost a smooth cake without icing?

For a smooth, even frosting, make sure your buttercream is at room temperature and the bowl is clean and dry. For an extra-thin layer of icing, use a small offset spatula. If the buttercream is too thick, thin it out with a little water. To prevent the buttercream from separating in the refrigerator, cover it with plastic wrap before freezing. After one or two days, thaw the buttercream in the fridge and return it to its original consistency. To prevent

How to frost a smooth cake without using icing?

If you’d like a smooth and silky frosting, use a cream cheese frosting or buttercream. You’ll need to make them a few days in advance. For a thinner consistency, use milk or heavy cream instead of water. If you don’t have time to make the frosting, look for pre-made varieties in the baking section of your grocery store.

How to frost a smooth cake without butter?

Of course, you can use butter to add more moisture and flavor to the frosting, but for a super smooth finish, one that’s not doused in sugary glaze, opt for cocoa butter, shea butter, or vegan butter. These butters can be melted and cooled before applying to the cake, or, if you’re using melted coconut oil, simply add a few drops of cold water to it before spreading it on the cooled cake. You’ll

How to frost a smooth cake without cracking?

It’s a common problem – your cake looks wonderful, but then when you cut into it, you’re left with a cracked surface – or worse, the entire cake falls apart! The solution is to freeze the cake before you put it on the plate. This will allow the icing to set faster and form a smooth, shapeless glaze that won’t crack when you cut into it. When the cake thaws, it will look frosted but won’t