Cake Decorating for Beginners | How to Frost a Cake

Cake Decorating for Beginners | How to Frost a Cake


(Bettie) Hey guys it’s Bettie from BakerBettie.com
and welcome back to another video! Now today we have a special guest
joining us today, this is Kelly she is my friend and assistant. So I get
requests all the time for doing a tutorial for how to build and decorate a
layer cake. Now truthfully this is something I’m not very experienced in
and I’m not super confident with it and Kelly is a pastry chef and she has a lot
more experience with this so I asked if she would come in today and give us all
a tutorial on how to build a layer cake. (Kelly) Yeah so today we’re gonna make a layer
cake that’s super simple you can use for any occasion it’s great for a birthday
cake or a kid’s smash cake or anything you want to celebrate. So yeah you
can fill it with whatever you want, you could use jams and custards and fruits
and then we’re gonna do a really simple decoration that you can use for any
occasion so it’s gonna be really great! (Bettie) Awesome!
So the actual layers for this cake are the chiffon cake that we made in the
last video so I will leave the link in the description box for this video for
how to make the actual layers but Kelly’s gonna show us how to build and
to decorate it so let’s go ahead and dive in. (Kelly) So we’re going to start by
leveling our cakes you want to do this with a room-temperature cake you don’t
want it hot or cold. Use a serrated knife and carefully hold the blade parallel to
the counter and rest it on the edges of the cake and seesaw back and forth. You
don’t want to pull the knife through or you’ll create tears. (Bettie)Yeah I always
thought that you needed one of those leveling tools to do this but it looks
like it’s actually really easy to do it without. (Kelly) Yeah I’ve never found those
tools very necessary I think the serrated knife is just as efficient. So next we’re going to fill our piping
bag with a frosting that we already made we’re going to use quite a bit of
frosting so we’re using a big piping bag and a tip is not going to be necessary
for this part. So our first step is going to be the crumb coat. So we’ll get our cake
stand and add a little bit of frosting on the bottom to hold our first layer in
place and then we’ll put the first layer on it and secure it to the stand. (Bettie) And
then something I actually like to do in my limited cake experience is to take
pieces of parchment paper and then place those around the cake kind of tucking
those underneath the first layer. This is going to help keep our cake stand clean.
Make sure you don’t go too far under the cake with the parchment paper or it’s
going to be difficult to pull out when the cake is finished. (Kelly) so now we want to
pipe a dam all the way around the cake. I like to do two layers and then this is
the part where you can add in any filling you like. It can be a jam a
custard or a cream but this dam is going to help keep the filling in place. But
for right now we’re just going to use our buttercream and I’ll use an offset
spatula to smooth it out. Now at this point I see that our cake stand is
sliding around a little bit so we will add a wet paper towel to keep it in
place on our turntable. Now we’re ready for a second layer and we want to flip
it upside down so that the flat part is on top and then I’ll gently press it
down to make sure it’s centered and then I’ll repeat the same step adding a two
layer dam and filling it with more buttercream. Now we’re ready for a third and last
layer making sure to flip it upside down and then I’ll at this point I’ll also
look at it at eye level and make sure that it’s even. And now I’ll take our
piping bag again and pipe around all of the crevices on the sides use quite a
bit because I’ll also take the scraper and remove the excess. So now with your
scraper in your dominant hand hold it straight against the side of the cake at
about a 45 degree angle and hold that hand as steady as possible with your
other hand slowly spin the turntable towards you and then scrape off the
excess and put it into a separate bowl. We do this because most likely this
frosting will now have crumbs in it. Don’t be afraid to add quite a bit of
pressure to scrape off the frosting essentially after we do this it’ll look
like a naked cake. (Bettie) Okay so tell me a little bit more about what we’re doing.
What is a crumb coat and why do you do it? (Kelly) So a crumb coat is just the first
step in frosting a cake and we do this to hold in all the crumbs so that our
final coat, the finishing coat, is smooth and silky.
(Bettie) Yeah truthfully I actually skip this step a lot and I think that’s why my
cakes always look a little bit rough. (Kelly) Yeah so everyone has their own methods
on how to do this part but I like to do the sides first and then finish the top
but whatever way works best for you is fine. So after I scrape off all of the
excess you will start to see little holes in the frosting so take your
spatula and add a little bit more frosting and patch them up and then
continue to scrape off with your scraper. You’ll repeat this step as many times as
you need and then for the top I’ll use the same
frosting that I already scraped off from the sides and spoon it onto the top. So
now I’ll take an offset spatula and smooth it around. Now I’ll take my
scraper in my dominant hand holding it parallel to the top of the cake
holding it really steady while maybe in the turntable towards me. (Bettie) I’m noticing a
theme that the hand with the scraper seems to always stay still and then
you’re moving the turntable not your scraper. (Kelly) Right that’s super important to
achieve smooth even lines. Now I’ll hold the scraper on the sides again to remove
the excess and then I’m moving the scraper to the top of the cake and
pushing the excess towards the middle. Keep in mind that this part doesn’t need
to be perfect since this is the inside coat and we’re going to be covering it
at the end. So now that our crumb coat is done we
need to let this set in the fridge to firm up for about 30 minutes or up to 24
hours. So now we’re ready to work on our finishing coat. You may notice some air
bubbles in the frosting while it’s cold you can take your scraper to the sides
again and take off a small layer and it’ll smooth it up. So we’ll start this
step by doing it the same way by piping around all of the edges doing a heavy
coat of the frosting. You’ll want about a quarter inch of frosting on the sides. We’ll use the same technique to smooth
out with our scraper. (Bettie) Okay so now this time around is the frosting that you are
taking off okay to put back in the bowl to reuse? (Kelly) Yes you can use this frosting
again because it won’t have crumbs in it. So now we’ll do the same process of
patching the holes and then removing the excess. Today for this cake we decided to
use a simple American buttercream but it tends to be a little bit difficult as it
tends to crust over more quickly but if you really want to smooth a nice silky
cake I would recommend using a meringue buttercream like Swiss or Italian. (Bettie) Yeah
I’m actually going to link my recipes for all of my butter creams in the
description box and Swiss meringue buttercream is actually my favorite
style of buttercream and while it does take a little more effort to make the
taste and texture is definitely worth it and it’s going to give you that really
silky appearance to your finished cake. (Kelly) so we’ll continue this process until
you’re happy with the sides keep in mind that you can spend a lot of time on this
part but you can stop at any time it doesn’t have to be perfect. (Bettie)Yeah I
actually really like it when cakes look a little bit rustic I think that’s how
you know they are homemade and it just adds a more personal touch. (Kelly) So now for
the top of the cake you want to add about a half inch thick of frosting and then again we use our scraper to scrape
the top towards the middle to smooth it out. (Bettie) I found these super colorful and festive
sprinkles and I thought they would be perfect for a bright and springy cake. (Kelly) if
you want a border around the bottom rim you can take a handful of the sprinkles
and with a good amount of pressure press them into the sides of the cake. This is
a really helpful tip if you have any spots you want to cover. So we’ve chosen
to do some swirls around the top and a good way to get a nice even circle is to
make a guide. You’ll want to hold a butter knife or a toothpick in one hand
and rotate the turntable. So then now we’ll pipe the swirls around the circle.
I’m using a small star tip and a piping bag and then I’ll add a few more
sprinkles to the top and that’s it and now you have a beautiful cake. (Bettie) So Kelly I
really appreciate you coming today and showing us how to make this beautiful
cake! Truthfully I kind of avoid layer cakes at all cost because they always
feel really intimidating but I think you showed us so it’s actually not as hard
as you think. (Kelly) yeah I think it came out really great. I know I’d be really
excited if someone made me this cake so I hope you try it it’s true it’s really
fun and really versatile for anything that you could want. (Bettie) absolutely so I
think we got to cut into it right? (Kelly) Yeah, for sure! (Bettie) Oh my gosh look at it! Oh my gosh look at
this! That is perfect. it is so good I love
this chiffon cake so much I really hope you guys try it! And I really hope you
try all of Kelly’s decorating tips because look at this this is perfect
cake for spring or any kind of celebration yeah absolutely absolutely
so Kelly thank you so much for coming today and I’m going to leave her social
media handles down in the description box so you can check out what else she’s
doing and you can follow me at Baker Bettie on Instagram and on Facebook and
make sure you hit that subscribe button if you aren’t already subscribed so you
never miss a video and I’ll see you guys next time with another recipe tutorial. Bye!

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