Content

• To step
• Method 1 of 2: The base of the glazing
• Method 2 of 2: Frosting a layer cake
• Tips
• Necessities

A cake is only really finished when it has a layer of frosting on it, whether it is chocolate cake, lemon cake or carrot cake. A glazed cake is always tasty, even if you don't do it so neatly, but if you really want to make a beautiful cake, we have some handy tips for you here. Read on to learn how to frost a normal cake and how to frost a layered cake.

To step

Method 1 of 2: The base of the glazing

1. Place the cake on a large plate or cake bowl. It is best to immediately place the cake on the tray you want to use to serve the cake, as it can be difficult to move the cake after icing.
2. Let the icing set. Place the cake in the fridge to let the icing set. After half an hour you can cut the cake.

Method 2 of 2: Frosting a layer cake

1. Turn a baking pan over and place one cake layer on a large plate or cake bowl. After stacking and icing the cake, it is difficult to move the cake, so it is best to immediately place the cake on a nice plate or bowl.
2. Use a long serrated knife to cut off the rounded top of the cake. Keep the knife parallel to the bottom of the cake and cut off about 0.6 cm from the top. Try to cut straight through the cake and keep the knife level.
   • Try to make a flat, even surface. This will be the base of the second layer.
   • Remove and discard the cut top of the cake, or eat it later.
   • Never use a knife that is too small to cut the top of the cake, as that will result in an uneven surface.
3. Ready.

Tips

• Powdered sugar is also called icing sugar.
• If the icing starts to set before you can spread it on the cake, microwave it on the highest setting for 10 seconds. Then the glaze will be soft enough again.
• If you shoot out and add more than a few teaspoons of water to the sugar, you better start over, as you will need about 3-4 heaped teaspoons of powdered sugar per teaspoon of hot water. So if you accidentally throw 100 ml of water in the bowl, you may need four cans of powdered sugar.

Necessities

• Powdered sugar
• Boiling water
• Scale
• Teaspoon
• Cake
• Flavoring and coloring
• Stuffing