Help me frost a cleaner cake?

[Deleted]

I made a cake for the boys' birthday and will be doing the same for their party in just over a week.  I let the cake cool completely (a feat, I'm horrendously impatient) but it was still a little crumby.  I finally understood what Julia Child meant by "crumb layer" in the episode I watched years ago, lol.  So fine.  But it still wasn't very smooth, the layer or so I put on after.

This is like boxed mix and jarred frosting, I didn't have time to do it all from scratch (and don't for the party either).  I got a buttercream for the party, this was regular crappy pillsbury whatever, so maybe it'll be smoother?  What are your tricks??

I'll PIP the cake if you think it'll help but I'm a little embarrassed by it, lol.  The gel decorators got all weird so there's blobs of gel.

[gmail]

It's tough with canned frosting b/c it can be really soft and sticky. However, I try for just pretty swirls instead.

I do a crumb coat and put the cake in the fridge for 1-2 hours. Then, using a big frosting spatula, I plop it on the top, and bring it down the sides. I also put the cake on a plate and then onto our lazy susan to help with spinning. When everything is pretty much covered, I'll hold the spatula down lightly and spin the cake to create swirls.

[daisybuchannan]

Did you chill it after the crumb layer?

FYI I think jarred frosting is better than homemade.

[Deleted]

Hmmm swirls is a good idea. I also didn't consider putting it in the fridge after the first coat.

[greylady]

Did you give the frosting time to set? Sometimes you need to do a couple crumb layers - frost, set, frost, set, to get a nice smooth starting surface.

[Deleted]

my husband is the baker, but i am the froster.

A) the cake has to cool.
B) the frosting has to be room temperature.
C) first, a crumb layer.
D) recool the cake for a few minutes.
E) then the regular layer. MAKE IT THICK. you need more frosting than you think you will.
F) use a flat metal spatula if you have one. they are available cheap. they really are the best.
G) if you can get one of those rotating cake stands, they work great. also available cheap.

[gmail]

Apr 2, 2013 9:11:29 GMT -5 11d said:

The canned frosting is the issue. Also, put the cake in the fridge in between coats for about 10-15 minutes to firm up. Making icing is really easy... and the canned frosting is gross. GROSS I TELL YOU!

If by gross, you mean "amazingly delicious when you dip pretzels into it" then I totally agree.

[speckledfrog]

Yes, put a thin layer (crumb coat) on the cake and then put it in the fridge to harden. Then apply the second layer. Do you have an offset spatula? That helps to make things a bit smoother.

[thebuddhagouda]

Apr 2, 2013 9:10:34 GMT -5 kessieblue said:

Having a tool like this is helpful for spreading smooth frosting:



Use it to spread the frosting evenly over the cake. When you're ready for a smooth finish, get the spatula wet (not dripping wet, you don't want to melt the frosting with too much water) and then smooth over the frosting. The water helps the final layer to come out smooth.

Yes, THIS! Do a thin crumb layer and let it set for an hour or so. Then use this tool, room temp frosting, and spread on more frosting than you think you need. Once it's all on, dip the blade in either water or milk and shake off any excess. Then, you can use the wet blade to smooth the frosting. Keep a paper towel handy to wipe any excess off the blade.

[TrickyBob]

Smooth it out with a bench scraper/dough scraper, if you have one. Also, dip your frosting knife into hot water, clean it off, and go over the frosting. The heat will melt it just a bit to make it smooth.

[nomad100]

The only other tip I can think of is can you whip the frosting to make is smoother and spread easier?

When I use the pre-made stuff, I throw it in the KitchenAide mixer for a minute-ish and it gets light and fluffy and is so easy to spread.

[Deleted]

You guys rock.

No I was using a flexible plastic one. ANOTHER MISTAKE.

Thanks for all the tricks!! I'm going to try it out. It's just family at their party so it isn't a big deal if it looks the same but my plan is to make their cakes growing up so this is good practice. Especially since they won't remember these, lol.

Also I know frosting is easy to make, I've done it, so if I do have time I'll make it. But cleaning the house is taking priority, lol.

Thanks again! I love this place!!

[daisybuchannan]

Apr 2, 2013 9:12:16 GMT -5 gmail said:

Apr 2, 2013 9:11:29 GMT -5 11d said:

The canned frosting is the issue. Also, put the cake in the fridge in between coats for about 10-15 minutes to firm up. Making icing is really easy... and the canned frosting is gross. GROSS I TELL YOU!

If by gross, you mean "amazingly delicious when you dip pretzels into it" then I totally agree.

Of calories didn't count, I'd eat the whole can.

[discogranny]

The Wilton people recommend crumb coating then placing in the fridge or freezer to set it. The jarred frosting never really "sets up" so a crumb coat using that would be really difficult. You should have better luck with the butter cream.

Do you have a frosting spatula? If so, do what PP said, put a glob of frosting on top of the cake then work it down the sides turning it as you go. Try to frost with the frosting spatula parallel to the cake turning the cake only one direction. Keep going the same direction because you are sealing the crumbs into the crumb coat. Going the opposite direction breaks that seal and will get crumbs on your spatula and lead to crumbs in your final coat. If you are also worried about smooth sides, dipping your spatula in hot water (wipe off water) and then smoothing the frosting can also be really effective.

If all else fails, there are frosting combs that can make frosting look like this, which can hide crumbs:

[sonrisa]

Apr 2, 2013 9:17:17 GMT -5 nomad100 said:

When I use the pre-made stuff, I throw it in the KitchenAide mixer for a minute-ish and it gets light and fluffy and is so easy to spread.

What is the point of using premade stuff, then? You can make a decent buttercream with just a bit of time in the kitchenaide (not a cooked buttercream, but still a million times better than the jar) Or are you one of those people who prefers the taste?

Easiest buttercream:

Throw 1.5 sticks of butter in the mixer bowl. Let it sit a bit to get to room temperature while you do other stuff. Then turn the mixer on to high and walk away for 10 minutes (scrape the bowl a few times). Add 1 tsp vanilla, a tablespoon of milk, a dash of salt (if the butter is unsalted) and 4 cups powdered sugar. Mix some more. If it is too thick, add a bit more milk. walla!

[nomad100]

Apr 2, 2013 9:35:12 GMT -5 sonrisa said:

Apr 2, 2013 9:17:17 GMT -5 nomad100 said:

When I use the pre-made stuff, I throw it in the KitchenAide mixer for a minute-ish and it gets light and fluffy and is so easy to spread.

What is the point of using premade stuff, then? You can make a decent buttercream with just a bit of time in the kitchenaide (not a cooked buttercream, but still a million times better than the jar) Or are you one of those people who prefers the taste?

Easiest buttercream:

Throw two sticks of butter in the mixer bowl. Let it sit a bit to get to room temperature while you do other stuff. Then turn the mixer on to high and walk away for 10 minutes (scrape the bowl a few times). Add 1 tsp vanilla, a dash of salt (if the butter is unsalted) and 4 cups powdered sugar. Mix some more. walla!

Because even though it is easy to make a buttercream from scratch, I may not have 2 sticks of butter or enough powdered sugar or the kids want a flavor I don't have an extract for or for any of a dozen other reasons.  And I have had homemade frosting fails so when I have to get it right on the first go, whipped pre-made it is.

[sonrisa]

nomad100: Fair enough. My frostings used to fail before I started whipping the butter like crazy. (I used to dump everything in at once). Since then, only success.

[ering1115]

You can also try microwaving some apricot jelly and dumping it over the cake. You can't really taste it and it kind of seals the crumbs in after you let it cool/set.

[dirtyred]

Freeze the cake layers.  Heat some of the frosting so it's liquidy, then spread a thin coat with an offset spatula (the crumb coat others have mentioned).  Chill until the crumb coat has become firm.  Frost as desired.

[nomad100]

sonrisa My problem is usually I haven't let is get to room temp. I always understimate how much time it takes for it to get soft. So sometimes end up with butter lumps. Ick!

And, I have to admit that on occassion I have dipped a pretzel in the premade stuff like gmail suggested and it is delish!

[sonrisa]

Whipping the crap out of the butter makes a huge difference. The butter doubles in volume and is smooth as silk.

[kristie]

Cool whip frosting

youtu.be/RZAIJAmPn44

[thebamker]

Apr 2, 2013 9:09:30 GMT -5 ninjabridemom said:

Hmmm swirls is a good idea. I also didn't consider putting it in the fridge after the first coat.

freeze the cake before you frost it.  rub it down with your hand right after it comes out of the freezer.  do a crumb coat and put it back in the freezer for 1/2 hour, then frost it again.

also, when you're done with the whole thing, you can go over it one more time with this method:

using a flat, straight utensil.  Dip it in really hot water.  immediately wipe it dry with a towel and make a swipe on your cake.  repeat.

[Jermys]

Swear to god, I use the biggest one of these from Home Depot:



It covers the whole damn cake and definitely the sides.  It makes me look much better than I am LOL

[gmail]

You don't have to make the frosting if you don't want too, honestly.

Yes, it's easy ingredients, but sometimes you just want to use jarred. IT'S NOT A BIG DEAL.

Straight from the jar is possible, although I really recommend whipping it up beforehand if you can. A handmixer is fine.

I can't stand 99% of the buttercream recipes out there (TOO SWEET, GAG!) so I tweak until I find the perfect one. If you do want homemade, here are my go-to's

Chocolate (made in the food processor) smittenkitchen.com/blog/2009/08/espresso-chiffon-cake-with-fudge-frosting/
Vanilla (can be adjusted for color) www.mysweetandsaucy.com/2008/02/my-favorite-vanilla-buttercream-recipe/