Frost Your Cake
Frosting a cake
Spread a thick layer of buttercream icing over the sides of your cake, approximately 1 centimeter in
thickness, using a straight spatula. Don’t worry about it being perfectly smooth at this stage.
Angle the cake scraper at 90 degrees to the cake and sweep the scraper across the surface by spinning
the turntable. This allows you to evenly distribute the buttercream icing. As the icing spreads, you’ll see
some excess building on the front of the scraper. Simply return the excess to your icing bowl.
Add a dollop of icing to the top of your cake and spread it evenly across the top with your offset spatula.
Using the cake scraper, sweep the excess from the edges towards the center of the cake to create a
smooth surface.
Tip: Be sure to not lift your spatula or scraper directly off the cake to keep from peeling off the crumb
coat. Sweep the spatula over the surface of the cake and angle it off instead of lifting away.