How to Fill & Frost a Cake | Wedding Cakes

and enamel
alright so we've got our cakes bakedwe've got our Tier boards cut and we
have some delicious with buttercreamready to go
so now we're gonna go ahead and fill ourcake tier person to do take some wet
paper towel
and put in the middle of my turntable tothe standard turntable
there's actually I'm a little novel thebottom here we can tighten it
so it's hard to move or loosen it soit's easy important to remember
in case you pick it up these to pop outthere fifteen-pound wait to come
crashing down your fat
also have a low loose like it's beenaround
wet paper towel have made here boredthat I'm going to center here
a lot birthday cakes are typically I'lljust take
to layers of cake put them on top ofeach other with the layer in between
wedding cakes tend to have three layersin between a little bit fancier the
pieces are smaller so people want to getmore the frosting where the good stuff
but I have here is a cake leveler kindapiano wire
and I'm going to slide through the cakeworks great on cakes that are
inches
or smaller
anything bigger than that when he is alarge serrated blade so wanna do is just
drag this through keeping it nice andflat knit
tabletop and I do it over here as well
this is when you call out to your familythat there's cake scraps
and people will turn to gobble them up
yes I've got two different
offset spatula is here now of thatbecause they've got this nice little
bent
in the blade there i wanna talk upfairly high on it so that my index
finger
is right on the band and it's going tobe the most control and you can play
around with these on this one has a lotattention it's pretty hard to move
around
whereas this longer one is really reallywow Bligh
so it's a matter of personal preferencewhat you like best I like to do this on
larger cakes
and have to be a little firmer forsmaller cakes on the side
just amazing both first thing to do istake a little bit
love chocolates with buttercream smearthat on the bottom the board
and as that sets up it's going to keepthe cake from sliding off
to something when avoid at all costs astar with the bottom I get centered
right on the cake tier constantlycleaning up for crimes
especially here and gonna fill it with
a chocolate a Swiss buttercream
and more is more you can always take itoff
a if you keep putting it back on you canfind it takes longer and longer to make
sister with a lot
nice big healthy serving and themovement I making here is kind of like
your royal wave
go back and forth with your wristmotions your hand is nice and firm your
that way I'm not picking up any crimesand bringing them back into the frosting
suffers I kinda spread it around and nowis when you start to turn it
when you turn it that wet paper towelsgonna hold it in place
and you gonna get a nice smoooooth your
even it's all about being even you don'twant your cake to be tilted
if the bottom tier stilted the top tiersgonna be really tilted
bring so we've got a nice straight
secrets picking up excess so get this aflap
top goes on here and a lot of cake stillno noticed a
drop off to the side a little bit that'snot something the panic about
you gonna feel that a frosting I'venever had anybody complain about too
much frosting on one side
of
and the same Shinde
the border at the turntables your friendlet that do a lot of the work for you
of
ago K
and many cakes are typically four layersof cake
so I've got another lay right here
get into sliding it through
markets crash so now
I'm gonna go on the top use the topportion of the cake
that way I'm reserving this bottom sidewhich is perfectly squared off
and that's gonna be the top of my cakegonna make it really nice and sharp
I'll
%uh
I'll
alright so we'll take the bottom I lovemy last here
brush off any loose crumbs and that goeson
upside down anyone up look over the topmake sure it's not
too far off to the side otherwise it'sgoing to come out
as you go around the the side so I liketo do is take a bench scraper
I love these when they don't have along-handled so that they're totally
flat
but that on mike boorda just like thisand see if i've got any cake that is
pushed over to the silo but you can seeright here I've got my cake pushed a
little bit over
so I'm just gonna manhandle it push offto the side
clean off my fingers and it's almost thestreet
and now it's time to do the sides of thecake and we want to build them up so
they are perfectly
perfectly vertical and I'm gonna do thatwith the
offset spatula and I got some vanillabuttercream here
move it close for their weight is themore you gonna drop on the countertop
here we go and I'm gonna do that same
waving motion back and forth and that'sgonna keep
crumbs from joining the outside of mybuttercream
up they could do this fairly quickly
well actually a lot faster the morebutter creamy use
home
well
I'll they were going to see a kept itpretty crime-free
up
now I'm gonna go back and fill in anygaps and it looks a little crazy and
messy right now
and and that's totally fine it's niceand built up
so before I do the top up the cake Iwant to smooth out my sides
that guy like to have my hand on the tophere it's got butter cream in there is
gonna make
a giant hand print sum this up to thesite a little bit sly this and perfectly
straight up and down until I feel thatyour bored we cut it says we have that
little lip
around here bored as we drag our
of bench scraper around that's justgonna take off the excess
and no more and if you see your cakethrough it
don't fret it's totally fine we're gonnacover at this is just the crumb coat
we're gonna cover with either morebutter cream and a pattern or we're
gonna cover
funded you
sexy how much access was on the sidethere
now it's gonna get a little easier youwanna make sure that this is perfectly
vertical a lot of people wanna tilted
one side to the other and when you dothat you end up with the cake that's
bowed out a little bit so take someother excess
plop it on top and use the same methodas before
you always wanna chill your butter creambefore
find outing at it is fairly soft if Iwere to find out to right now I would
get a very marshmallow it curvy lookingcorner
I wanted to be as straight as possible
some to chill it in and taking off myaccess
and don't be afraid to get down on mylevel
with your cake and spin it around makesure those sides are perfectly straight
up and down
and your top is nice and flat up
now
over again one more time
of
and I'm just gonna drag at that littlelip straight in
of
billion and a little gaps
every little Nick will show upunderneath the fondant
it's not a forgiving medium of
up
alright so we've got our cake all my sisthrough on the edges are top looks good
and straight so I'm just gonna pop asitter for Twitter & that
it a frost a cake This article is from web site cake-for-you.com