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    Home » Recipes » How To

    How to Frost a Cake & Easy Decorating Ideas

    Last Updated: May 5, 2022 By: Chef Christina

    Jump to Recipe·Print Recipe

    With a few simple techniques and inexpensive tools, a showstopping centerpiece of a cake is within reach for any home baker. Here are my chef's tips for how to frost a cake like a professional, and a few quick and easy decorating ideas, too.

    Looking eye level at a chocolate cake frosted with vanilla buttercream and whole chocolate sandwich cookies on top and cookie crumbs around the sides.
    Jump to:
    • The Story
    • Equipment
    • Before You Start
    • The Method
    • Easy Decorating Ideas
    • Frequently Asked Questions
    • Edible Epilogue
    • 📖 Recipe
    • More Desserts
    • ET Throwback
    • 💬 Reviews

    The Story

    All professional bakers and pastry chefs employ the same approachable techniques to create stunning layer cakes of Instagram infamy. While working at the popular SusieCakes Bakery in Los Angeles, I learned you don't need elaborate tools or equipment to decorate a dazzling cake. As a private chef, I often use only an offset spatula and a kitchen spoon to create fun celebration cakes for clients.

    Equipment

    While you certainly don't need to run out and buy a revolving cake stand, if you enjoy baking and decorating cakes it can be worth it. But even with a flat plate or baking pan turned upside down, you can achieve the same beautiful end. Here are a few tools and supplies that can take your cake decorating to the next level. And make the process much easier.

    • cake board(s)
    • parchment paper
    • small and/or large flexible offset spatula
    • flexible or stainless steel bench scraper
    • cake decorating turntable
    Looking down at small cake boards, spatulas, parchment paper strips and bench scrapers resting on a light wood cake turntable.

    Buying Cake Boards

    You can buy all different sizes of cake boards at craft stores, online, or at any restaurant supply store. When baking cakes for clients, I first place the cake on a board the exact size as the cake itself. Then after I finish decorating, I place the cake on a slightly larger, decorative board for delivery.

    Circular cardboard cake rounds stacked on top of each other in decreasing size bottom to top.

    If your cake doesn't need to travel, you don't really need a cake board. You can place your showstopper on a flat plate or cake stand with cut parchment underneath. The removable bottom from a tart or springform pan works great, too.

    Looking down at dark-coated tart pan and springform pan bottoms resting on the top and off to the side of the pan rings.

    Parchment Strips

    If you don't have a cake board and/or you plan to decorate your cake on a plate or stand, use parchment paper strips to keep it tidy. Cut a few long strips of parchment or even wax paper. Then place them on the cake stand before setting down your first layer. This will keep any drips of buttercream from messing up your final presentation. When finished decorating, gently pull the parchment strips away.

    Looking at strips of white parchment paper nested under a cake frosted with a crumb coat of vanilla buttercream.

    Before You Start

    It can be tempting to dive right into decorating your cake as soon as it's baked. But fight the urge. Attempting to spread buttercream and the like on even slightly warm layers of cake will cause the butter to melt. Or worst-case scenario, a sliding avalanche of chocolate.

    Room Temperature Ingredients

    Whether you choose to whip up your own homemade French buttercream, meringue, cream cheese frosting, or chocolate ganache, bring it to room temperature. If you whipped buttercream ahead of time and chilled it, beating it again briefly can work air back into the butter and revive it. The same goes for chocolate ganache, which needs to be kept cold before serving.

    At a minimum, your cake should be completely cool and at room temperature. But chilled or frozen is best. In many professional bakeries, freezing cake layers in advance of decorating is standard practice. Cold, or better yet, rock-solid cake layers give off significantly fewer crumbs during frosting. If you chill or freeze cake layers ahead, trim any domed tops off with a serrated knife first. Then wrap or seal cake layers tightly before freezing.

    Simple Syrup

    This is the ultimate bakery secret! Which maybe isn't so much a secret. But it's why cakes from your favorite sweet shop are notoriously moist and delicious. When building your cake, brush or drizzle simple syrup on each layer after stacking it on, but before frosting it. 

    Close-up view of a white silicone pastry brush on top of a dark chocolate cake layer, to apply simple syrup to the cake.

    To make simple syrup, bring one cup of sugar and one cup of water just to a boil, then cool. You can add flavor by replacing the water with pure fruit juice. Or steep the warm syrup with citrus peel or fresh herbs for 10 to 15 minutes. Homemade syrups are also a great way to ditch soda and enjoy carbonation healthfully, while you're at it.

    Looking down at glass cups of sugar and water next to a glass canister of sugar with citrus scattered about.

    For an adult soirée, skip the simple syrup and brush the layers with a liqueur. Choosing a fruit, coffee, or chocolate-based liqueur is a great way to enjoy your booze and eat it, too.

    The Method

    The first step in frosting a cake is to gather your ingredients, equipment, and tools. We classically-trained chefs call this mise en place. In English, it means everything in place. Having all your equipment and ingredients at arm's reach makes any kitchen venture smoother.

    As for the professional process, bakers first build the layers into a stacked cake with a thin covering of buttercream called a "crumb coat". The cake is then chilled so the frosting hardens, locking in pesky crumbs. Last, a second, slightly thicker layer of buttercream is applied and smoothed. Often the cake is chilled again before the decorators work on the final designs. Hard buttercream makes it easier to carefully scrape away mistakes.

    Step 1: Trim & Halve the Layers

    For a super sleek cake, trim any domed tops off the cooled cake layers with a serrated knife. Trimming cake layers to be perfectly flat makes stacking the layers easier and prevents lopsided cakes.

    Looking down at a long serrated knife slicing the dome off of a chocolate cake on parchment paper.
    A long serrated knife slicing off the dome of a chocolate cake, with the sliced portion shifted to the side.
    Looking straight on a chocolate cake layer with the dome sliced off, with a cake pan in the background.

    For showstopping slices of cake, cut your layers in half horizontally. Classical bakers called this step "torte", as the thinner cake layers are in the style of European tortes. But only do this if your layers are thick enough, say at least one inch and close to two inches high.

    Slicing cake layers horizontally takes a bit of finesse and is easier with smaller cake rounds. If you are willing to splurge on one, a cake leveler tool is designed for this specific task. I use a very long serrated knife and work slowly. The key is to keep the knife as level as possible.

    Slicing through a cake layer with the left hand holding the cake steady the right hand holding a long serrated knife.
    Chocolate cake layer sliced in half horizontally, with both halves testing on a white countertop next to a serrated knife.

    Step 2: Crumb Coat & Simple Syrup

    First, dollop about a tablespoon of buttercream or frosting in the center of your cake plate or a cake board. Then place the first cake layer on top of it. This will keep that bottom layer from sliding around on you as you build upwards.

    A dollop of frosting in the center of a tart pan base on a wooden cake turntable.
    Two chocolate cake layers stacked on a wooden cake turntable layered with vanilla buttercream.
    Brushing simple syrup on a chocolate cake layer, with a bowl of frosting in the background.
    Looking eye level at three chocolate cake layers stacked on a cake turntable on a black background.
    A layer of frosting on top of a chocolate cake layer with a hand spreading the frosting with an offset spatula.
    A 9-inch chocolate cake coated in a thin layer of vanilla frosting with crumbs visible.

    Brush each layer with simple syrup, then dollop about a cup of frosting in the center. Spread the frosting evenly and to the edges. Repeat with the remaining layers. Stack the last layer on top upside down and brush it with simple syrup. Then spread a thin layer of frosting all over the cake, starting on the top and working down and around the sides.

    And perfection is not the goal here. You just need the buttercream to trap cake crumbs. Make this coating of frosting as thin as possible by gently scraping away any excess.

    Step 3: Chill

    Place the cake in the refrigerator or freezer - wherever it fits. I find a couple of hours to be plenty of time (faster if it fits in the freezer). But you can apply a crumb coat a day or two ahead of when you plan to finish decorating.

    Step 4: Final Coat

    Endless tips, tricks, and techniques can be found for applying sugary frosting on a layer cake. Many bakers, professional and amateur alike, prefer to pipe frosting on the top and sides of the cake before smoothing it out. I use an ice cream scoop and my offset spatula. I like the control and faster clean-up. But your kitchen, you're the boss.

    A small child's hand holding a pastry bag of vanilla buttercream onto a cake.

    To apply the final coat of frosting on your cake, scoop a couple of cups of buttercream on the top of your cake. Then smooth it evenly across the top, and down and around the sides. Add more as necessary to completely cover the crumb coat and fill in any gaps or thinner areas. This step in particular is where a cake turntable can be incredibly helpful.

    Dollops of vanilla frosting on top of a cake frosted with a crumb coat.
    A small offset spatula spreading frosting around the sides of a round cake set on parchment paper.

    To smooth the frosting you can simply position your spatula or bench scraper and spin away. In the absence of a spinning pedestal, hold your offset spatula at a shallow angle and gently run it across the top of the cake in sections to create a sleek, smooth surface. Then hold the spatula vertical at a similarly shallow angle to smooth the sides.

    Hand holding up a cake frosted in vanilla buttercream with apples in the background.

    Voila! A beautifully frosted cake. And one that is ready for extreme decorating, edible flowers, or better yet, your mouth.

    Easy Decorating Ideas

    Unless you want to create a showstopper worthy of a Great British Bake-Off finale, all you need are simple tools. With a small spoon, an offset spatula, or a nice helping of festive sprinkles you can add pizzaz to any homemade cake.

    If you own decorating tips and have a pastry bag or two, by all means, use them. But they're not necessary for a beautiful cake that looks straight outta the bakery. Here are five easy, quick ways to decorate a cake that will impress.

    Frosting Waves

    This fun decorating method works with all types of frostings, and even gives a glorious look to cakes covered in buttercream or even whipped chocolate ganache.

    Close up of top of cake with vanilla buttercream swooshed into waves with peaks and divets.
    1. Load an additional cup or so of your frosting medium on the top of the finished cake.
    2. Push the frosting toward the edges to even it out a bit.
    3. Then with the back of a small spoon, gently push into the frosting while making a circular motion and lifting up on the spoon. I find the easiest way is to alternate with clockwise and counter-clockwise motions, moving the spoon over a touch after every swoop.
    4. Repeat, working around the cake in concentric circles and inward to the middle until all the frosting is swirled.
    A small spoon spreading out a thick layer of vanilla buttercream on top a cake.
    A spoon gently swirling frosting into peaks on top of a cake.
    A spoon pushing frosting in a circle on the top of a cake.
    Looking at frosting on the back of a spoon held over a frosted and decorated cake.

    What's great about this cake decorating technique is it's easy to repeat the swishes over and over again until you are happy with the results. Try to keep the back of the spoon clean of excess frosting, it'll help the valleys form smooth.

    Whimsical Lines

    Even easier than the waves technique above is making a sleek pattern of whimsical, peaked lines around the sides of your cake. You can create this pattern with your cake already on the finished plate. Or you can employ a turntable and transfer your cake once finished (as long as it's on a cake board).

    A small offset spatula pressed up against the bottom of the sides of a frosted layer cake to perform an easy decorating technique.
    A small offset spatula hovering at the top of the sides of a cake after creating a line of frosting as an easy decorating technique.
    1. When applying the final coat of frosting, add a thicker layer to the sides than you might otherwise. This will ensure you have ample frosting to indent on without revealing the crumb coat underneath. Smooth the frosting well across the top, but don't worry too much about the sides.
    2. Starting anywhere at the bottom of the cake, run the tip of a small offset spatula up the side to the top.
    3. Move the spatula over in either direction next to the first line you made and repeat. Keep going around the entire cake until you're back where you started. 
    4. If you find small areas with gaps of frosting, gather a small dollop onto the tip of your spatula and repeat the motion in that section.

    The motion of drawing the spatula up the side of the cake will leave little peaks at the top. Fun finishing touches to the top of the cake can be store-bought cookies, in-season fruit, or even French macarons if you dare!

    Looking down on a 9" round layer cake on a wooden cake stand frosted with vanilla bean buttercream and decorated lines and peaks around the sides. The top is decorated with three vanilla French macarons.

    Side Garnishes

    Pressing sprinkles, cocoa nibs, or cookie crumbs around the sides of your cake adds a wow factor like no other! To decorate the bottom of your cake like I did with this chocolate cake, you must have your cake on a board or similar base. If you baked an eight-inch cake, use an eight-inch cake board, and so on. This will allow you to safely pick up your cake and support it with one hand.

    Hand holding dark chocolate cake crumbs next to cake raised off the countertop with other hand.
    Close up of chocolate cake crumbs pressed gently onto the outside of a layer cake frosted with vanilla buttercream
    1. Crush and pour your cookie crumbs (or simply sprinkles) into a bowl for easy access.
    2. Next, lift your cake and support it with your non-dominant hand. Using your dominant hand, cup then lightly press your garnish onto the frosting around the bottom of the cake.  I do this over a rimmed baking pan or a bowl to minimize the mess.
    3. Once you stick your garnish to as much of one area as you can, use both hands to carefully turn the cake to open up undecorated real estate. Repeat until you are satisfied with the number of cookie crumbs kissing your cake!

    Simple Piped Borders

    Beautiful and classy! But you do need a pastry bag or plastic food baggie fitted with a decorative tip for this one. Small round or star pastry tips are great for beginners.

    A small plastic pastry bag with frosting squeezing out small dots onto the very bottom of a vanilla frosted cake.
    1. Fit a piping bag or food baggie with your pastry tip of choice, and fill it with buttercream or your preferred frosting. Buttercreams work best, but you can pipe chocolate ganache of the right consistency.
    2. Place your frosted cake on its final destination.
    3. Then while holding the pastry bag at about a 45° angle, pipe little dots or stars as close around the bottom of the cake where it meets the plate. Holding your pastry bag at an angle helps immensely to keep your dots all in a nice row.
    Looking down on a cake frosted with vanilla buttercream and small piped stars of decoration around the bottom in green frosting.

    This is one instance where you don't want to use parchment strips under the cake, as removing them will mess up your beautiful border.

    Cookie Crumbles

    Enticing and the easiest cake decorating method of all! When time is not on your side, grab that box of sandwich cookies in the pantry and go nuts.

    Looking down on a 9-inch cake decorated with vanilla frosting and whole Oreos, with crushed Oreos covering the center of the cake.

    I find the easiest and cleanest way to crush cookies is to place them in a plastic food storage bag and let the kids hack away at them with a rolling pin. Or even the bottom of a pan or pot. Kids love to decorate cakes this way, to no surprise of any adult. Just watch out for sneaky little fingers double-dipping in the bits!

    Looking down on an angle at a cookies and cream sour cream chocolate cake, with whole creme sandwich cookies around top, and a little boy picking crumbs off the counter.

    Frequently Asked Questions

    How do you frost a cake in a pan?

    To frost a cake in a pan, cool it completely first. Otherwise, any residual heat will melt the buttercream or your frosting of choice. For best results, wrap the pan well and chill (or freeze). This step isn't imperative but will help keep crumbs intact as you spread the frosting on top. Once your cake is cool, dollop enough frosting to create a nice half-inch layer on top, and spread it evenly with a small offset spatula or the back of a spoon.

    How do you smooth the top of a cake?

    To smooth the top of a cake, hold an offset spatula at a shallow angle and gently smooth across the top of the cake. If you own a cake turntable (spinning cake stand) the feat can be quite quick. Simply hold your spatula level with the top of the cake and right at the edge of the frosting, then spin the stand. With a steady hand and the right angle, the turntable will do the work for you.

    Is it okay to refrigerate a cake before frosting it?

    Absolutely! Refrigerating, and even freezing cake layers will make them much easier to frost. When you're spreading buttercream on a room-temperature cake, crumbs will shed and get stuck in your frosting. Chilling cake layers can help prevent this. You may still see a few runaway crumbs, but the amount will be much less with a chilled cake.


    Edible Epilogue

    When in doubt or pressed for time, just smack loads of frosting on a couple of cake layers and rain handfuls of colorful sprinkles down on top. Especially if you can find naturally colored ones and avoid artificial food dyes. You'll save yourself a lot of time and effort. And leave more energy for the eating.


    If you have a favorite technique or way to decorate birthday and celebration cakes, please share in the comments section below. Happy decorating!


    Print

    📖 Recipe

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    Looking down on a round cake frosted with vanilla buttercream.

    How to Frost a Cake

    ★★★★★ 5 from 1 reviews
    • Author: Christina
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes (2 hours inactive)
    • Total Time: About 2½ hours
    • Yield: 1 Beautiful Frosted Cake! 1x
    • Category: How To
    • Method: Baking
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    In a few simple steps, any home baker can frost a cake like a professional. And without fancy tools or expensive equipment. For easy decorating ideas, scroll up!


    Ingredients

    Scale
    • Two (or three) 6", 8" or 9" cake layers, baked and cooled (circle or square)
    • 5-6 cups buttercream, cooked meringue frosting, or chocolate ganache

    Simple Syrup

    • ½ cup of granulated sugar
    • ½ cup of water or fruit juice

    Equipment

    • Cake board, cake plate, or the bottom of a springform or tart pan the same size as your cake
    • Parchment paper, cut into strips
    • Small and/or large flexible offset spatula
    • Flexible or stainless steel bench scraper, optional
    • Cake decorating turntable, optional

    Instructions

    The first step in frosting a cake is to gather your ingredients, equipment, and tools. We classically-trained chefs call this mise en place. In English, it means everything in place. Having all your equipment and ingredients at arm's reach makes any kitchen venture smoother.

    Make Simple Syrup

    1. To make simple syrup, bring the sugar and water just to a boil, stir briefly, then cool. You can add flavor by replacing the water with pure fruit juice like lime or pineapple. Or steep (soak) fresh herbs like mint or citrus peel in the warm syrup as it cools.
    2. Store chilled for up to a month.

    Prep Your Surface

    1. If you plan to decorate your cake on a plate or stand, use parchment paper strips to keep it tidy.
    2. Cut a few long strips of parchment or even wax paper. P
    3. lace them on the cake stand or plate before setting down your first layer.

    Level & Halve Cake Layers

    1. Trim any domed tops off the cooled cake layers with a long serrated knife. Doing this makes cake layers nice and flat, and prevents lopsided or sliding cakes.
    2. Slice cake layers in half horizontally, or "torte" the layers (this is optional). Holding your long serrated knife perfectly horizontal, make cuts all the way around the cake at the same height. Only cut in a few inches in each place. Then once you have made cuts all around the cake, take the knife all the way through from one side of the cake to the other. Keep the knife as level as possible, stabilizing the cake with your other hand. If you are willing to splurge on one, a cake leveler tool is designed for this specific task.

    Apply Crumb Coat

    1. First, dollop about a tablespoon of buttercream or frosting in the center of your cake plate or a cake board. Then place the first cake layer on top of it. This will keep that bottom layer from sliding around on you as you build upwards.
    2. Brush the layer with simple syrup, then add about a cup of frosting in the center. Spread the frosting evenly and to the edges.
    3. Repeat with the remaining layers. Stack the last layer on top upside down and brush it with simple syrup.
    4. Then spread a thin layer of frosting all over the cake, starting on the top and working down and around the sides. Perfection is not the goal here. You just need the buttercream to trap cake crumbs. Make this coating of frosting as thin as possible by gently scraping away any excess.

    Chill

    1. Chill the cake in the refrigerator or freezer, wherever it fits.
    2. I find a couple of hours to be plenty of time, and even faster if it fits in the freezer.
    3. You can apply a crumb coat a day or two ahead of when you plan to finish decorating and store the cake chilled.

    Top Coat

    1. Scoop a couple of cups of buttercream on the top of your cake. Then smooth it evenly across the top, and down and around the sides.
    2. Add more as necessary to completely cover the crumb coat and fill in any gaps or thinner areas. This step in particular is where a cake turntable can be incredibly helpful.
    3. To smooth the frosting you can simply position your spatula or bench scraper at a slight angle gently against the buttercream, and spin away. In the absence of a spinning pedestal, hold your offset spatula at a shallow angle and gently run it across the top of the cake in sections to create a sleek, smooth surface. Then hold the spatula vertical at a similarly shallow angle to smooth the sides. For ultra-smooth layers, use a flexible or stainless steel bench scraper to smooth the frosting on the top and sides of the cake. If you have a pedastal turntable, hold the spatula or bench scraper in one place against the cake, and spin to smooth the frosting.


    Notes

    On ingredient temperature... Whether you choose to whip up your own frosting or prefer store-bought, bring it to room temperature. If you whipped buttercream ahead of time and chilled it, beating it again briefly can work air back into the butter and revive it. The same goes for chocolate ganache and cream cheese frosting, which need to be kept cold before serving. 

    Cold or better yet rock-solid cake layers give off significantly fewer crumbs during frosting. If you chill or freeze cake layers ahead, trim any domed tops off with a serrated knife first. Then wrap or seal cake layers tightly before freezing. 

    On cake boards... If your cake doesn't need to travel, you don't really need a cake board. You can place your showstopper on a flat plate or cake stand with strips of parchment paper underneath to keep it clean while you decorate. The removable bottom from a tart or springform pan works as a great replacement for cardboard cake circles.

    On Nutrition

    The nutrition information for cakes varies wildly, depending on the size of the cake and the specific recipe. The information below is based on two 9-inch chocolate cake layers brushed with a few tablespoons of simple syrup, and frosted with about 5 cups of American buttercream.

    Keywords: how to frost a cake, easy cake decorating, how to frost a cake like a professional, cake decorating tips

    Did you make this recipe?

    Tag @edibletimes on Instagram and hashtag it #edibletimes


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    ET Throwback

    An indulgent personal tribute to a sweet soul, my family's first dog, Copper. This buddy got caught red-pawed licking up the spilled frosting when I originally published this article (way before food blogs were cool). May God rest his beautiful soul. Shame was not part of his game!

    • Golden retriever
    • Golden retriever nose with frosting.

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    Filed Under: Chocolate, Desserts, How To, Recipes

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Kristin

      September 30, 2022 at 12:35 pm

      I needed these tips!!! My son’s birthday cake looks amazing.

      ★★★★★

      Reply
      • Christina

        September 30, 2022 at 12:39 pm

        So happy to hear, Kristin! And Happy Birthday to your little guy.:)

        Reply
    2. Joan W

      August 16, 2012 at 1:31 pm

      I can testify that the cake not only looked great, but tasted wonderful!

      Reply
      • edibletimes

        August 17, 2012 at 8:41 am

        🙂 🙂 🙂

        Reply

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    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too. To read about me and my food philosophy, follow this.



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