(You may have to apply a layer of frosting, place the cake back in the fridge for 30 minutes and repeat the step to ensure the frosting is on thick enough and the cake cannot be seen underneath). Make sure it is not too thin so you do not see the layers underneath, unless of course that it is how you want it to look. Then with your cake scraper even out the frosting, turning the cake table as you go, to give you an even coating of white chocolate buttercream frosting. Apply generous dollops of frosting on the sides and top of the cake and smooth them out with your cake frosting spatula. Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. Once the crumb layer of frosting has been applied, place the cake in the fridge for at least 30 minutes to allow the frosting to harden. Freezing the cake layers before frosting them also helps tremendously with this step. This is called the ‘crumb layer’ and will ensure that the cake’s final coating of frosting is smooth and free of crumbs. This layer of frosting should be very thin. Then with your cake scraper, scrape the icing across the cake, turning the cake table as you go to make this as easy as possible. Even out the frosting as much as possible with your frosting spatula. Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Place the next layer over top and repeat the step. Then add a generous amount of white chocolate buttercream frosting on top of the cake layer and even it out with your frosting spatula, turning the cake table as you go. Then place a dollop of white chocolate buttercream frosting in the center of your cake turntable. So, each layer should sit flat on each other without the cake leaning. With a sharp knife, remove the tops from each cake layer until each are flat and can be stacked to where the cake is even. Usually you will only have to cut the tops off of each cake layer. Once they are frozen, or nearly frozen, remove them from the freezer and begin to make each layer as similar in size as possible. Once the cakes are completely cooled, wrap them in plastic wrap and place them in the freezer for a few hours.
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