Two-layer cakes are the queen of any dessert and need a royal "decoration". With the right precautions your icing will be smooth and without lumps. You can of course add other touches, such as sugar paste or fruit flowers.
Steps
Part 1 of 3: Frosting the Cake
Step 1. Wait for the cake to cool
After baking the layers, wait for them to reach room temperature. You can also refrigerate them overnight to minimize the chances of them breaking or crumbling.
If the cake has taken on a dome shape, place it upside down to cool to correct this. It may also be necessary to cut off the prominent part of the dome before decorating it
Step 2. Put some icing on the tray or cake stand
This allows you to secure the cake to the base as you assemble and garnish it.
If you are using a tray, place it on a high, stable surface, such as a stack of very large books. By doing so you will have a better overview of the work
Step 3. Place the bottom layer on a sheet of baking paper and transfer it to the tray or stand, centering it
If the base is larger than the cake, stick some "shims" of parchment paper under the cake to hold it steady as you work.
Step 4. Cover this layer with the icing
Use a spoon to put in enough so that you have an adequate amount to distribute it over the entire surface with the desired thickness. Usually 240ml of icing is used on a 23cm diameter cake. Use an angled spatula or a normal one to make it uniform and leave some protruding from the edges. This excess icing will come in handy later, so leave it where it is for now.
If you want a “heavily” frosted cake, spread 350ml of frosting or use only 80ml if you prefer a thin layer. Be careful if you decide to use a little frosting as it could pull on the cake and crumble it. In this way you would have a glaze "contaminated" by small pieces of dough
Step 5. Place the second layer and repeat the operation
Gently crush the second layer of cake on top of the first and then cover it just like you did before. Try to use the same amount of frosting so the cake will look even when cut. If the two layers are actually a single cut cake, turn the top layer over so that the surface is smoother and relatively free of crumbs on the outside.
- Keep using the spoon to add the icing and the spatula to spread it. If you use the spatula both to spread and to take the icing from the container, you increase the chances of contaminating it with pieces of cake.
- If you are making a three or four layer dessert, simply repeat these steps several times.
Step 6. Spread the excess icing on the edges, creating a thin layer
This way the whole cake will have a smooth and homogeneous appearance. The glaze should cover all the cake but in a thin layer. This prevents small pieces of dough from falling off the edges.
- Add more icing only if there are areas that are still dry after you've done this. Avoid creating a thick, dense layer on the edges.
- You can avoid this step if both the icing and the cake are dark in color, as the bits of dough will be less noticeable.
Step 7. Allow the frosted cake to cool
This first "anti-crumb" layer hardens a little while it becomes cold, sealing any aesthetically unpleasant pieces of cake inside. Leave the cake in the fridge for 15-30 minutes or until your fingers no longer get dirty from touching the icing.
Step 8. Add a thick layer of icing to the sides
Use the last 240-480ml of icing (or even more if the cake is large) to create a thick layer on the edges. If you focus on 1/4 or 1/8 of a circumference at a time, you will be able to do more even work.
Step 9. Smooth out the icing
If you have a cake scraper, use it to press the edges lightly as you swirl the cake to create a better looking surface. The top of the cake can be smoothed with a spatula but remember to immerse it in water first, shaking it a little to remove the excess. This "trick" allows you to slightly soften the icing and smooth it out better.
Part 2 of 3: Decorating with the Sac à Poche
Step 1. Fill the pastry bag with the icing
For more elaborate decorations, you need a piping bag and its respective tips. Fill it generously, squeezing the icing towards the hole. Finally twist the top of the bag to close it.
- If you do not compact the icing on the bottom, air bubbles will form which will come out with countless splashes when you squeeze the pastry bag.
- If you don't have one, you can make your own with parchment paper or a plastic bag. There are countless videos on the internet that tell you how. Homemade pouches are less practical to handle, less durable, and very often impossible to twist without splashing the icing everywhere.
Step 2. Learn how to handle a piping bag
If you've never used it before, practice for a while decorating some baking paper. Grab the pouch near the tip to separate a handful of icing from the rest and twisting the pouch there. Hold the tip with this hand while the other is only used to stabilize the pastry bag. The tip should form a right angle to the surface to be decorated as you move it gently and steadily and at the same time squeeze the bag to release the icing. Try to "feel" how much force you need to use to ensure an even flow of icing and create a smooth, pleasing design.
Some people prefer to grab the bag with their dominant hand and stabilize it with the other, while there are pastry chefs who prefer the exact opposite. Try both techniques and choose the one that is most comfortable for you
Step 3. Decorate the edges of the cake with the pastry bag
For the classic "tuft" design use a tip with a star or wavy shape. Move the bag slowly around the circumference of the cake as you squeeze it.
Step 4. Try more elaborate designs
If you decide for something more complex, consider spreading the icing on a sheet of parchment paper. The paper is then cooled in the refrigerator to make the icing less brittle which is then gently transferred onto the cake.
Create an icing rose if you want a classic yet impressive decoration
Part 3 of 3: Additional Decorations
Step 1. Sprinkle the surface with edible decorations
In addition to the classic sugars, you can consider using chopped hazelnuts, crumbled cookies or small soft jelly candies. If you want a contrasting effect, add dark decorations on a light icing and vice versa.
Step 2. Create intricate designs with flux
Fondant is a particular glaze that has the consistency of a paste. You can buy it in pastry shops or prepare it at home and then shape it into sculptures to add to the cake.
Step 3. Use fruit
You can arrange small slices of fruit to decorate lemon cakes or ones with a light icing. You can use brightly colored fruit or create imaginative strawberry fans.
Step 4. Create lace designs on the surface of the cake
Choose a paper lace pattern or an old doily and place it on the center of the cake. Use a sieve or colander to sprinkle the cake with powdered sugar or cocoa powder. Finally, lift your "stencil" to admire the result.
