Stepbystep how to ice wedding cakes

Step-by-step: ice wedding cakes

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"Oh. Is there a wedding going on? .... You may never see a wedding like this one again … not now that they've banned multi-buys on supermarket booze. ..."

Wedding cakes are extravagant, edible pieces of art that entertain and feed wedding guests. If you choose to bake and ice your own wedding cake, give yourself ample time to make the cake, prepare for mistakes, ice and decorate. Icing a cake is a task that should be done meticulously. Try practicing with different icings. Buttercream and royal icing are commonly used. Buttercream icing is easier to spread because of its consistency, compared to the thicker royal icing.

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Things You'll Need

• Icing
• Icing bag
• Spatula
• Straight bladed spatula

Instructions

1. • 1

     Complelely cool the cake. Let the cake sit overnight, if possible, so the flavors set. If you ice the cake before it has cooled, the icing's consistency will shift, creating uneven layers.

   • 2

     Place the bottom layer of the cake on a platter. Fill a icing bag with a medium consistency icing. Squeeze the icing bag, and line the bottom edge of the cake with icing. This will prevent the cake from slipping under the weight of the additional cake layers on top. Squeeze more icing on the top of the cake. Use a spatula to spread the icing, covering the top of the cake. Let it sit for 30 minutes. If the cake is only one, layer skip to step 4.

   • 3

     Lay the next layer on top. Let the cakes sit for 15 minutes to completely settle. If the cake has multiple layers, keep icing in between the cakes using a spatula.

   • 4

     When all of the cake layers are stacked, spread a thin layer of icing using a straight bladed spatula on the sides of the cake. This thin layer will act as a seal. If cake shows through, that is fine- this is not the the final layer of icing.

   • 5

     Spread the second layer of icing thicker than the first layer to cover the cake completely. Start icing the cake from top to bottom.

   • 6

     Smooth the icing with the spatula at a 45 degree angle. The spatula should not brush against the sides of the cake, otherwise air pockets could form. Smooth over any roughness quickly before the icing sets and hardens. Use this method for the top of the cake.

Source: www.ehow.com

Tags: layer icing, bladed spatula, cake from, cake layers, icing cake, icing with, royal icing