All of us here at Paula’s test kitchen are crazy for cakes! Nothing says party like a beautifully frosted layer cake with thick swirls of glossy chocolaty goodness. Follow Paula’s frosting tips so you can have your cake and eat it, too!
Cool your Cake
The first step in frosting a beautiful cake is to make sure you completely cool off your cake after baking. If the cake is still warm it can melt the frosting and leave a big droopy mess.
Trim the Layers to Make a Flat Surface
If your cake is not flat, trim off the top of the dome with a large serrated knife to create an even layer. Use a serrated so the cake does not tear. To prevent a dome before baking, gently tap your batter filled pans on the counter to let the air bubbles escape.
Add Parchment to Protect your Cake Plate
Place the first round of cake on the plate or pedestal you want to serve it on. Tuck in strips of parchment underneath the cake to protect the cake stand and to keep everything nice and neat when frosting.
Brush Away the Crumbs
Take a minute to brush away any crumbs from moving the cake or trimming the top. Crumbs can ruin a cake!
Begin to Frost
Add about a ½ cup dollop of frosting to the first layer of cake and, spread the frosting evenly, in short strokes while working your way to the edges.
Paula likes to use a butter knife but an offset spatula will also work great. Top the cake with the second layer (top side down to create the most even layer).
Paula uses wooden skewers inserted into the cake to keep it from sliding. Repeat frosting the top cake layer, letting extra frosting accumulate at the edge of the cake.
Using the flat edge of your knife or spatula, push the extra frosting over the sides of the cake. Turn the cake stand with your hand as you frost the sides of the cake.
Decorate the Top
For a real homemade look, use the back of a spoon to make nice swirls and ridges on the top of the cake. Remove the parchment paper and voila! There you have it, a whimsical frosted old -fashioned layer cake!
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