Frosting Cake In The Pan: A Smart Baking Hack?

Frosting a cake can be a challenging process, but with the right tools and techniques, it can be a piece of cake! There are several factors to consider, such as the type of cake, the frosting consistency, and the desired final presentation. It is crucial to let the cake layers cool completely before frosting, as a warm cake can lead to a sloppy disaster with sagging and dripping sides. The cake layers can be chilled in the refrigerator or freezer, and some cakes may require longer cooling times to maintain their texture. Once the cake is chilled, the next steps are levelling and torting, which involve creating a flat surface by slicing off the domed top and optionally creating additional layers for more frosting per square inch. After preparing the cake layers, the fun part begins—the actual frosting!

The importance of levelling your cake

The process of cake levelling, or slicing off a thin and even layer from the top of a cake, is essential to achieving a flat surface for decoration. While it may not be necessary for all cakes, levelling is crucial if you plan to stack your cakes or create a layer cake. Here are a few reasons why levelling your cake is important:

Achieving a Professional and Aesthetically Pleasing Finish

Levelling your cake ensures that it has a flat and even surface, creating a professional and aesthetically pleasing finish. A levelled cake provides a stable base for stacking multiple layers, preventing the cake from looking lopsided or unstable. This flat surface is also essential for creating clean lines and smooth edges when decorating, making your cake visually appealing.

Facilitating the Decorating Process

A levelled cake provides a smooth canvas for frosting and decorating. By exposing the sponge, levelling allows the filling and frosting to set better, enhancing the taste and texture of your cake. It also helps prevent crumbs from mixing into your frosting, ensuring a neat and tidy final product. A levelled cake is easier to work with and can make the decorating process more efficient and enjoyable.

Ensuring Structural Stability

Levelling your cake is crucial for structural stability, especially if you plan to stack multiple layers. A levelled cake provides a sturdy base for additional layers, reducing the risk of collapse or instability. By creating a flat surface, you can confidently add decorations, toppings, or additional layers without worrying about the cake toppling over.

Enhancing Taste and Texture

The levelling process not only creates a flat surface but also removes the domed top that can affect the taste and texture of your cake. By removing this domed section, you can ensure that each bite has a consistent texture and flavour, without the uneven distribution of ingredients that a domed cake may have. Levelling allows you to create a cake with a uniform consistency throughout, enhancing the overall taste experience.

Increasing Versatility

Levelling your cake increases the versatility of your decorating options. A levelled cake provides a blank canvas for various decorations, allowing you to experiment with different frosting types, flavours, and designs. Whether you choose a silky buttercream, a rich ganache, or a light meringue frosting, a levelled cake provides the perfect foundation for any topping you desire.

How to achieve a crumb coat

While it is not necessary to crumb coat all cakes, it is a good idea if your cake has crumbly edges. The crumb coat is a thin layer of frosting spread around the entire surface of the cake, locking in crumbs and creating a smooth surface for frosting. It is the secret to a professional-looking cake.

Before you crumb coat, make sure your cake layers have cooled completely. This could take two to three hours, or even overnight in the refrigerator. You can speed up the cooling process by placing the cakes (still in their pans) on a cooling rack for 30 minutes, and then turning the cakes out onto the rack.

To crumb coat, add a small amount of icing to the sides and top of your cake. Spread it evenly with a bench scraper or offset spatula. You can use any kind of buttercream icing, but avoid glazes or royal icing as these are too sticky. The layer should be thin enough that crumbs are still visible through it. Smooth the icing as best you can and let it dry until it crusts over.

Once the crumb coat is dry, you can continue with the rest of your icing and decorating.

The best tools for frosting

Frosting a cake is an art, and to be an artist, you need the right tools. Here are some of the best tools to help you frost like a professional.

Thermometer

Baking is a science, and precision is key. A thermometer, such as a Thermapen, will ensure your cakes are baked to perfection. With a thermometer, there's no second-guessing; once your cake hits the right temperature, it's done.

Cake Leveler

For a clean look with smooth edges, your cake layers need to be completely level. A cake leveler, such as the Wilton cake leveler, is a simple tool that helps you achieve even layers. Simply adjust the wire to the desired height, and pull it through the cake.

Turntable

A turntable is a game-changer for cake decorating. It allows you to easily spin the cake as you work, making it much simpler to frost all sides. Turntables come in various materials, such as plastic or cast iron, and prices, so you can choose one that fits your needs and budget.

Spatulas

Spatulas are essential for applying frosting to cake tops and sides. You'll want at least two types: a flat, long spatula for smooth strokes, and an angled spatula for reaching tricky areas without straining your arm. Some sources also recommend an offset spatula, which is great for the centre and top of the cake.

Pastry Brush

Before frosting, you'll want to brush away any loose crumbs, and a pastry brush will help you do this gently and effectively.

Piping Bags and Tips

If you're looking to get creative with your frosting, piping bags and tips are a must-have. You can find kits that include disposable piping bags and a variety of decorating tips in different shapes and sizes.

Other Useful Items

Other items that can be handy for frosting include parchment paper, a serrated knife for trimming cake layers, a bench scraper, and squeeze bottles for applying syrup.

With these tools, you'll be well on your way to becoming a frosting pro!

The ideal temperature for frosting

To achieve the ideal temperature, it's important to chill your cake layers for at least two hours, or even overnight. If you've baked your cake in a pan, let it cool for about 30 minutes, then run a knife around the edge of the pan to help release the cake. Turn the cake out onto a cooling rack and let it cool for a couple of hours, or until it's completely cool. If you plan on frosting the cake the next day, let it cool at room temperature for another 30 minutes, then wrap it tightly in plastic wrap before placing it in the refrigerator.

When you're ready to frost, gather your supplies, including a large offset spatula, a bench scraper, a cake turntable, a pastry bag, and various tips for decorating. If you're using buttercream frosting, make sure all your ingredients are at room temperature before you start.

If you're working in a warm environment, consider using Italian buttercream, cream cheese frosting, fondant, or royal icing, as these options hold up better in higher temperatures.

Different types of frosting

While it is not recommended to frost a cake in the pan, as it will make it difficult to achieve a clean look with smooth edges, there are many different types of frosting that you can use to decorate your cake. Frosting is a sweet, spreadable topping that typically combines butter and sugar, whipped together until a light and fluffy texture is achieved. Here are some of the most common types of frosting:

Buttercream Frosting

Buttercream is one of the most popular types of frosting and is made by combining butter and sugar. It is sweet, dense, and has a creamy texture. There are several variations of buttercream frosting, including:

• American Buttercream: This is the most common type of buttercream found in grocery stores. It is made by whipping butter with powdered sugar and is known for its sweet, buttery flavor.
• Swiss Meringue Buttercream: This type of buttercream is less sweet than American buttercream and is made by heating sugar and egg whites together before whipping. It has a smooth and velvety texture, making it perfect for adding a smooth finish to cakes.
• Italian Meringue Buttercream: Italian buttercream is the least sweet of the three main types of buttercream. It is made by heating sugar and slowly pouring it into the egg whites as you whip. This type of buttercream is more stable than Swiss meringue and is great for piping decorative designs.
• Russian Buttercream: Also known as condensed milk frosting, this type of buttercream is made with butter and condensed milk. It has a rich, dairy-forward flavor and a dense, silky texture.

Cream Cheese Frosting

Cream cheese frosting is made with simple ingredients like butter, cream cheese, and powdered sugar. It has a rich, sweet, and slightly tangy flavor with a thick and creamy texture. This type of frosting pairs well with a variety of cakes, especially red velvet cake and carrot cake.

Ganache

Ganache is a type of frosting made by melting chocolate into heavy cream. It is a good option if you want a chocolate flavor, as you can adjust the ratio to achieve different consistencies. Ganache has a glossy, velvety texture and is often used to create a satiny finish on cakes.

Meringue Frosting

Meringue frosting, such as Swiss meringue, is made by creating a stable meringue from heated egg whites and granulated sugar. This type of frosting has a silky, velvety texture and is perfect for adding a smooth finish to cakes. It can be customized with flavors like vanilla or chocolate.

Simple Syrup

While not technically a frosting, brushing a plain or flavored simple syrup onto cake layers can add flavor and sweetness to your cake. This step is especially recommended for sturdier cakes like butter cakes and pound cakes.

Regardless of the type of frosting you choose, it is important to ensure that your cake layers are completely chilled and level before beginning the frosting process. This will help you achieve a neat and professional-looking result.

Frequently asked questions