How do you keep your icing from sticking to the knife?
When the frosting is at room temperature it will smear into the layers and stick to the knife. To prevent this, throw your frosted cake into the refrigerator, uncovered, for 30 minutes. This will firm up the the butter in the frosting, preventing it from smearing.
What knife do you use to icing a cake?
Dollop icing in centre of cake, then use a butter knife or palette knife to spread icing outwards into a thin, even layer. Leave excess icing around edge to ice the sides. Spread icing from top edge down the sides of the cake, adding more icing when needed.
Can you cut cake with regular knife?
Sure, you could use your chef’s knife to slice a cake. But a cake knife can do the job so much better.
Why does the top of my cake come off when I frost it?
The issue is when moisture gets trapped between the cake and the buttercream. The fix? Well, I’ve found when you chill your cake completely and then ice it, it traps condensation between your cake and your buttercream. So in the first problem we talked about (the crumbling cake) I mentioned to chill it for a bit.
What is the easiest way to frost cupcakes?
To frost the cupcake, scoop out the frosting using the cookie dough scooper and drop the frosting on the top of the cupcake. Then spin your spoon or spatula in a circle, pushing the frosting out to the edges as your spin the cupcake. That’s it! One perfectly frosted cupcake!
How do you cut a frosted cake?
Use a hot, clean knife for every slice Before your first cut, run the knife under hot water, and dry it thoroughly. After every slice, wipe the knife clean, and then run it under hot water and dry it again. It takes a little extra time, but a warm knife will cut through frosting more cleanly.
What is the best utensil to use to frost a cake?
The best utensil to use for frosting a cake is an offset icing spatula. It gives you the most control while you work. If you don’t have one, try an icing spatula or a butter knife.
How do you ice a cupcake with a palette knife?
Holding your cupcake in one hand, take the flat side of your palette knife and press down the tip of the frosting cone in a circular motion. The harder you press, the bigger the swirl will be. It’s okay to remove some frosting in the process.