There are those moments when you have a clever design for your cake in mind. But after taking time to apply the frosting on your cake, it does not come out the way you initially planned. Such moments raise questions about which way is the best to apply frosting for it to turn out good. It is completely normal to face difficulties when frosting a cake, especially if you are just starting out. Cakes require certain conditions for the frosting to turn out perfectly after application. Sometimes, the main drawback is lack of patience which ruins the outcome of cake frostings.
Frosting a warm cake is a common mistake that results when you are fast. Maybe the cake is needed for a birthday as soon as possible, and you don’t have enough time. But no matter how fast you have to work, a little patience will pay off by making your frosting a success. The cooling process can be boosted by putting the cake in a refrigerator to cool before you can work on it. Frosting a warm cake will form a runny layer of frosting which will be unpleasant to see.
Another mistake which makes frosting turn out wrong is using warm butter. Butter should not be allowed to warm to room temperature because it becomes easy to overwork in the mixer. To make a perfectly beaten cream, the butter should be solid enough to hold in the process. Mixing should not be overdone, so that just enough air is brought into the frosting. Over beating the frosting will cause it to become grainy and unpleasant for a cake decoration. To make sure mixing is done right, it is advisable to use a mixer, not whipping using your hand. Whipping the frosting with your hand will produce a low-quality frosting which is not good.
Good practice to ensure that your cake turns out beautifully after frosting is to level the cake. After baking, the cake is usually uneven on the surface, and leveling can do the trick. Cut off all uneven humps on top so that your frosting sits on top and does not look uneven on the surface. Another handy practice is sifting sugar before incorporating it into the mixture to prevent lumps. This can also be a good way to let more air in so that you get desirable results. Skipping these two steps can make frosting a difficult job for you if you’re starting out.
If you try to save some time by making the frosting in advance, the butter will be messed up in the frosting. Leaving it at room temperature will cause the butter to become soft, while freezing will make it hard. A better way would be to bake the cake in advance so that frosting is still fresh.
Perfectly frosting a cake can be difficult so someone who has just entered into baking. Getting it right can be a nightmare, but with practice you will get things right with time. Small changes can influence a big difference in the overall appearance and taste of a frosted cake.