Cake Frosting 101
There’s definitely an art to frosting a cake. And while sometimes it can look extremely intimidating, we learned some tricks from Sweets by CHLOE to help make next cake look even better.
1. Level your cake
The most important thing is to level your cake first. Make sure it’s completely cool before you cut it - if the cake is warm it will become a crumby disaster. So let your cakes chill for a bit while you clean up the inevitable mess you made in your kitchen. BONUS TIP: Chef Richard Leach from Sweets by CHLOE throws the cakes back into the cake pan before he levels it to make it easier to cut.
2. Use a syrup soak
Once the cakes are leveled its time to give them a healthy dose of simple syrup. A lot of people worry that this soak may make the cake soggy, but in reality it actually helps the cake stay nice and moist (sorry, I know everyone hates that word). To make the syrup, dissolve 1 cup of sugar into 1 cup of water on the stovetop then allow the mixture to cool. You can add in any extra flavorings at this point to give the cake an extra burst when the syrup soaks in.
Piping bags make the whole frosting process easier, but if you don’t have one just make one using a Ziploc bag. To frost the cake in the naked style like Chef Richard did, pipe just the tops of the cake and not the sides.
BONUS TIP: If you do pipe the sides, its usually good practice to put down a thin layer, called a crumb coat, to lock in all the crumbs. Chill the cake after the initial layer and then add another thicker layer without having to worry about crumbs ruining the look.