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This is a thin coating of frosting that seals the crumbs to the cake so they don’t show through.

Give your layers another brush to remove any more stray crumbs, and then prepare the crumb coat. Repeat if you’ve got more layers and filling. If the layer isn’t centered, use your hands to position it before you apply the frosting. Then, using a large offset spatula if you have one, carefully pick up your second layer and gently place it on the frosted layer, trimmed side down. Using an offset spatula or a knife, spread the frosting your filling evenly on top of the bottom cake layer. Make sure the bottom cake layer is sitting on parchment strips to keep the cake plate clean and frosting-free. This may take several minutes, so don’t give up. If it’s too cold, let the frosting warm up, then continue beating until it comes together.

If the frosting (or your kitchen) seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. Then, beat in whatever flavoring you’d like to use, like vanilla extract, lemon juice or brandy. Beat in 3 sticks softened unsalted butter, one spoonful at a time, until the buttercream is smooth. Remove the bowl from the heat and beat with an electric mixture until stiff peaks form. Set the bowl over a pot with an inch of simmering water and whisk the mixture over low heat until the sugar dissolves. Here’s a foolproof method: In a metal bowl, combine 4 large egg whites with a pinch of salt and 1 cup sugar.

Just make sure you bring it to room temperature before frosting your cake. Buttercream frosting can be made up to two weeks ahead and stored in the refrigerator. Make sure all your ingredients are at room temperature before you start if your frosting looks curdled, it’s probably because they were either too warm or too cold. These frostings go well with any kind of butter cake, sponge cake, or fruit-filled cake, but avoid using them on flourless cakes. The unifying feature of all buttercream frostings, whether sweetened with sugar syrup or jam, is the liberal use of butter. Haven’t decided what cake you want to bake? We’ve got lots of ideas for you. But be gentle – you don’t want to create more crumbs. Finally, brush away any loose crumbs using a pastry brush. The strips help keep you keep from frosting the plate as well as the cake. Make sure the strips are tucked partially under the cake to keep them from moving around, and partially sticking out to cover the serving plate. Place the paper strips on the edges of a serving plate and invert one cake layer onto it so cut side is facing down this helps minimize crumbs. (Eat these trimmings as your reward for having baked the cake in the first place.) Then, use a serrated knife to trim off any peaks from the tops of the cakes so they lie flat and even. These steps below are specific to layer cakes, but you can use the basic information to get the most out of frosting pound cakes and bundt cakes, too (although you might consider glazing those, and we’ll help you with that).Ĭut three or four parchment or wax paper strips to place under the cake.