How to Frost a Layered Cake
- 1). Place the layers of cake in front of you. Position a serrated knife horizontally along the top of each cake and cut off the rounded top to make it flat and level. Place your free hand at the top of the cake and apply steady motion as you slice off the rounded top with the other hand. Repeat the process to level the tops of all cake layers. You can also use a tool called a cake leveler that is designed specifically for leveling the tops of cakes.
- 2). Place a cake platter or round piece of cardboard on a turntable. Spread a sheet of wax paper over the center of the platter or cardboard. Place additional sheets of wax paper on the platter or cardboard so they hang over the edges.
- 3). Spread a spoonful of cake frosting over the center of the platter or cardboard to keep the cake in place. Center the first layer of cake over the platter or cardboard round, directly above the frosting, with its bottom side up.
- 4). Spread frosting over the top of the first layer of cake using an offset spatula. Once spread, smooth it with the long edge of the spatula to remove the excess and give it an even look. Go all the way to the edges of the cake. Keep wiping excess frosting off the spatula as you work. Keep the icing 1/4 inch thick, and make sure it is level and even throughout.
- 5). Lay the second layer of cake over the first layer, bottom side up. Frost the top of this layer with a 1/4-inch thickness of frosting. Smooth the frosting with the spatula and ensure it is level. Once spread, lay the third layer of cake over this one and repeat the frosting process.
- 6). Brush the sides of the layers with a pastry brush to remove crumbs. Spread a coating of thin frosting over the top and sides of the cake and smooth it before placing it in the refrigerator for one hour. Although not required, this step covers crumbs so the final coat of frosting lays flat on the top and sides of the cake, giving it an even and neat appearance.
- 7). Spread thicker frosting over the top and sides of the cake. Smooth the top of the cake with an offset spatula while you slowly spin the cake on the turntable for complete coverage. Wipe excess frosting off the spatula to keep it from getting in your way as you frost the cake. Once the top is smooth and even, hold the spatula against the side of the cake and smooth is as you gently spin the turntable.