Frosting a Cake
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- Let the cake cool completely before frosting (about 4 hours): After frosting the cake, let it stand at least 1 hour before slicing it.
- Always sift the powdered sugar so the frosting won't have any lumps.
- Spread the frosting with a narrow-blade, flexible spatula using light back and forth strokes. Try not to lift the spatula because it will pull the crust away from the cake.
- If the frosting becomes too thick to spread easily, stir in a few more drops of the liquid.
- Make 2 cups of frosting to frost 24 cupcakes, the tops and sides of two 8- or 9-inch cake layers, or the top of one 13x9x2-inch cake. Allow 1/2 cup frosting for between layers.
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