Double layered cakes are the king of desserts, and they need a swanky outfit to match. With proper care, your coating will be soft and free of crumbs. There are also lots of additional decorations to add, from frosting flowers to fancy designs made using powdered sugar or fruit.
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Method 1 of 3: Layering the Cake
Step 1. Allow your cake layers to cool
After baking the layers, allow them to cool to room temperature. You may need to refrigerate them overnight, to reduce a chance of the cake crumbling or spoiling.
If your cake layers come out of the oven in a domed shape, consider cooling them upside down to slightly offset this effect. You may need to trim the protruding domes before coating
Step 2. Place a single layer on top of your cake stand or plate
A spoonful of frosting in the center of the stand will help keep the bottom layer of your cake in place as you arrange and layer it.
If you are using a plate, consider placing it on a high, stable surface such as a large pile of books. This will give you a better view of the cake during coating
Step 3. Position the bottom layer of the cake on the parchment paper
Place the bottom layer of the cake on a cake stand or plate, with an even center. If the stand is wider than the cake, pile the parchment paper strips around the edges, under the cake, to catch any spills as you layer.
Step 4. Cover the top of the first layer with frosting
Use a spoon to place enough frosting on this layer to create an even distribution at the desired thickness, usually about 1 cup (240 mL) for a 9-inch (23 cm) cake. Use a balance spatula, or a regular spatula, to spread the frosting evenly over this layer, hanging over the edges of the cake on all sides. You'll use the hanging frosting later; You don't need to deploy it just yet.
Use 1.5 cups (350 mL) for a thick layer of cake, or as little as 1/3 cup (80 mL) if you choose only a light frosting. Be careful with thin frosting, as it can easily tear the surface of the cake and carry crumbs into your frosting
Step 5. Arrange the second layer and repeat
Press the next layer gently on top of the frosting, then cover it with the frosting in the same way as the first. Try to use approximately the same amount of frosting for each layer, so your cake will have an even appearance after cutting. If layers are cut from one cake after baking, turn the top layer upside down, so the outer surface of the cake will be soft and free of crumbs.
- Line the sides of the cake using a piping bag.
- Continue to use a spoon to transfer the frosting, and a spatula to spread it. Dipping a spatula in the frosting bowl will increase the chances of spreading crumbs on your frosting.
- If you are making a cake with three or four layers, simply repeat this step until each layer is covered.
Step 6. Spread the excess frosting thinly on the sides of the cake
Spread some of the remaining frosting from coating each layer to create a thin, soft surface. The frosting will cover the entire cake, but only in a thin layer. This is a “crumb layer”, preventing crumbs from falling off the cake.
- Add frosting only if parts of the cake are still dry after spreading. Avoid creating a full, bold spread on the edges at this point.
- You can choose to skip this step if the glazing and cake are dark, making the frosting crumbs less visible.
Step 7. Cool the cake to set the frosting
The frosting "crumb layer" will harden slightly as it cools, holding the crumbs in more effectively. Refrigerate for 15-30 minutes, or until the finger that touched the frosting comes out clean.
Step 8. Add a thicker layer of frosting on the sides
Use the last 1-2 cups (240-480 mL) of frosting, or more for larger cakes, to spread a thick layer of frosting around the sides of the cake. You'll find it easier to create an even thickness on the layers if you focus on 1/4 or 1/8 of the cake at a time, adding frosting as you work.
Step 9. Puree the frosting
If you have a cookie cutter, press the tip lightly against the sides of the cake and gently move it around the cake to create an extra attractive surface. The top of the cake is easier to smooth with your spatula, but consider dipping the spatula in a little water first, shaking off any excess drips. The water will soften the frosting slightly, and make it easier to spread smoothly.
Method 2 of 3: Cake Decorating
Step 1. Fill a piping bag with frosting. For more advanced frosting decorations, you will need a piping bag with a pipe-tip attachment in the small hole. Fill this section with excess frosting, compact it near the end, then twist the top of the bag to keep it closed.
- If the frosting is not pressed hard enough, the air bubbles can cause cracking or splashing when you squeeze.
- If you don't have a piping bag, learn how to make your own from parchment paper or a plastic bag. However, homemade piping bags may be brittle and more difficult to hold, and won't be able to rotate normally without spilling the frosting.
Step 2. Learn how to hold a piping bag. If you've never spread frosting before, practice a bit on parchment paper first. Grasp a small handful of frosting near the bottom, separating it from the rest of the bag containing the frosting by twisting the bag. Grasp the ends with this hand, and use your other hand to hold your first hand. Hold the end of the tube at a 90 degree angle to the paper, and move it just above the surface as you gently squeeze, feeling how hard you need to squeeze to create an attractive, uninterrupted design.
Some people find it easier if they hold the pouch with their dominant hand and hold it with their non-dominant hand, while others prefer the opposite. Try both to see which is more comfortable
Step 3. Spread the decorations around the edges of the cake
For classic wrinkled cookie edges, use a pipe tip with a wave or star shape. Slowly move the piping bag around the top circumference as you squeeze.
Step 4. Distribute more intricate decorations
For more elaborate decor, consider trying a design on a square of parchment paper. The parchment paper can be refrigerated to make the design less crumbly, then the design can be carefully transferred to the top of the cake.
Make a frosting rose for a classic and awesome decoration
Method 3 of 3: Adding Additional Decorations
Step 1. Sprinkle edible decorations on top
In addition to the actual sprinkles, you can use chopped nuts, cookie crumbs, or soft candy like jellybeans. For a more striking effect, use dark objects on light-colored glazing and vice versa.
Step 2. Create intricate designs using fondant. Fondant is a special type of glazing with a thickness that is more like dough. Purchase fondant at a baking supply store or make it at home, then carve it into designs for the top of your cake.
Step 3. Garnish with fruit
Small pieces of fruit are often arranged on a lemonade cake, or pastries with a light frosting. You can use an array of brightly colored fruit pieces, or decorate it even more fantastically with a strawberry fan.
Step 4. Sprinkle a lace shape on your cake
Choose a paper lace pattern, or an old lace, and place it over the center of your cake. Use a sieve or sieve to sprinkle powdered sugar or cocoa powder over the cake, then lift the lace pattern to see the result.
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