Ever wanted to start making your own cakes but feel intimidated by the perfect cakes on Pinterest? According to Lakyn Conner, owner of Lak’s Cakes, it’s not as hard as it looks. Conner is a self-taught baker who started her business in Sulphur, Louisiana as a hobby. She says, “One of the most important things to practice until you get it down to a routine is smooth sides, sharp edges and a bulge-free surface.”
Conner offers the following five tips for a perfectly frosted cake:
Set your first layer on the cake board. Turn your cake layer upside down, which provides a nice, flat area to apply your frosting.
Plop a big scoop of icing down on the center of your cake layer. Use an offset spatula to spread the frosting evenly. Center your next cake layer on top.
Continue these steps for however many cake layers you have. Once done, complete the same process for the top of the cake stack and smooth it out.
The excess icing should fall onto the sides. Spread this “crumb coat” all around your cake to keep the crumbs in this layer of icing, rather than the outer layer. Don’t worry if it isn’t smooth.
Once you have frosted all around, you’ll need either a metal or acrylic bench scraper. Choose a place to start, line your scraper up to the cake and start scraping the sides until you are pleased with the look. It should be as smooth as possible.
Take your bench scraper and start scraping again. If you notice any missing icing, add more icing and scrape again. Scrape in one motion, without a lot of stopping and starting, which creates lines in your cake. If you use a metal scraper, place it under hot water for a second before scraping. “This melts the icing just a little bit and gives you the smooth sides you desire,” Conner says.