Cake Frosting Basics 14

Cake Frosting Basics

page 28 of 50

Back Button


Chilling & Whittling

Instead of fussing over every imperfection while the frosting is still soft, put the cake in the refrigerator and let it chill for at least one hour or until it grows cold. Imagine how hard a stick of butter feels when it first comes out of the fridge. That’s how hard the cake’s shell should be.

How to Chill and Whittle a Frosted Cake

Topsy turvy cake tier, being frosting upside down

Once the cake is cold, you can add or whittle away buttercream as needed in places that are still dented or bulgy. This is the time to make corrections because the cold frosting will be firm and sturdy. Any time that the buttercream gets too soft that it can’t hold its edge, return the cake to the refrigerator and let it grow hard before resuming frosting again.

There are a number of in-and-out-of-the-fridge stages to this type of buttercream frosting method. The better you get at it, the less number of times you have to go in and out of the fridge with the cake. The advantage to this technique is that you have an infinite amount of tries to re-do the finish, making it possible for even a beginner to achieve smoothly frosted, level, and symmetrical tiers.

Back Button

page 28 of 50

Subscribe to Wicked Goodies
9,427 Subscribers

New to Wicked Goodies? Start *HERE*
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Let’s Connect!

Find Wicked Goodies on YouTube

Follow Wicked Goodies on Pinterest

As an Amazon associate, I earn commission on qualifying purchases at no cost to you.


Cake Frosting Basics 14 — 2 Comments

  1. When the cake with final frosting come out from the fridge, should I yse a bench scraper that has been dipped in hot water to smooth out the frosting?

Leave a Reply

Your email address will not be published. Required fields are marked *

Optionally add an image (JPEG only)

This site uses Akismet to reduce spam. Learn how your comment data is processed.