Cake Frosting Basics
Do you know that cakes can go from ordinary to spectacular just by adding a frosting? Creamy custards, dreamy chocolate frostings and rich ganaches are ideal to finish cake. Frostings provide that edge that can make a cake perfect in every way. Knowing the basics of how to create pastry cream and using a pastry bag will give your cakes an air of professionalism with very little effort. Consider the following before you begin: • The texture of the cake should be compatible with a glaze or frosting. Fillings and frostings that require refrigeration work best with sponge style cakes. Since butter cakes harden when they are chilled, non-refrigerated frostings are your best choice. • Always brush excess crumbs from the sides of a cake with a soft pastry brush before applying a frosting or glaze.
• Many cakes are easier to frost when the cake is supported by a cardboard disk cut to size. The disk enables you to hold the cake in your hand while frosting it. Disks are especially useful for European tortes that receive glazes, since the cardboard base simplifies moving the cake from a rack to a serving platter. • Cakes are secured to plates or cardboard disks with dabs of light corn syrup. A thin smear of icing spread onto the plate or disk will also do the trick.
• Double layer cakes should be positioned with the bottom layer top side down and top layer top side up. This not only makes the frosting easier to spread; since there are no crumb surfaces exposed to the frosting, it gives the cake a more even shape. If the layers are not the same thickness, place the thinner layer on top. The thicker bottom will support the cake better. • When the assembling cakes with more than two layers, place the first layer top side down on a cake plate or cardboard disk and continue to position the layers top side down until you reach the top layer. The final layer is almost always positioned top side up. If the layers have not been evenly cut, build up the lowest side of the bottom layer with frosting so that the top of the cake will be even.
• For best results, beat the icing sugar frostings by hand. An electric mixer breaks down the butter and also whips too much air into the frosting, creating air bubbles that prevent the icing from spreading smoothly. • It is best to use icing sugar immediately because they thicken and form a crust as they stand. If this happens, thin with drops of hot water.
• On larger cakes, the consistency of the icing sugar between the layers should be slightly thicker than on the top and sides. After the layers are assembled, thin the remaining frosting with drops of the liquid used in your icing recipe or with hot water before proceeding. • Buttercream frostings are sensitive to heat. If the day is very humid or your kitchen very warm, the butter breaks down to quickly. Working in an air-conditioned kitchen is advisable.
• It is best to use an electric mixer when making buttercreams because the eggs require lengthy beating. • If a buttercream frosting becomes too soft, refrigerated it for 5-10 minutes for firm. However, do not leave it in refrigerator too long or the buttercream will harden.
• If a cake is to be dusted with icing sugar, do so just before serving; otherwise it will be absorbed into the surface of the cake. • Very fresh cakes can be difficult to frost because they are very soft and frosting often tears the cake. Placing the cake in the freezer for 5-10 minutes will firm the outer surface.
Here is the link for some delicious cake frostings:
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