The Art of Icing

Hi, today I would like to talk about one of the most important parts in baking; the cooling and frosting/decorating of the cake. This is the part where you make everything look good, even if it’s not. I’ll start with the subject of cupcakes. After getting your miniature-sized cakes out of your oven, be sure to immediately put them on a cooling rack or a room temperature/cold surface. This helps to keep them from over-baking in the hot pan. 

Next, make sure that the cupcakes have finished cooling completely before you start making them masterpieces. If your cupcake is even a little warm when you begin frosting your cupcake, you will soon be faced with a gooey, sticky mess and most likely be covered in frosting. No one wants that, so lets make sure the cupcakes are completely cool. While frosting, there are two easy swirl techniques to make the cupcakes look adorably. The first is to start at the top outside of the cupcake, using and piping bag and swirl towards the inside of the cupcake. The second is to start from the top, inside portion of the cupcake and swirling outward.

  Finally, I thought I should talk about cakes cooling. Once completely cooled, you should place your layer cake in the freezer for 30 minutes before you begin icing it. Aldo, when you begin you should brush away stray crumbs with a silicone pastry brush. Finally, after you put each layer of icing on you cake, you should place you cake in the freezer until it sets. This way the icing stays on much better and is fresher for longer.