When you're trying to bake the perfect layer cake, presentation is (almost) everything. You've put a LOT of hard work into baking those layers to symmetrical perfection and whipping up a delicious buttercream frosting. But now you've got to ice that thing. Bon Appétit's ultimate baker, senior associate food editor Claire Saffitz, answers all your questions and more:
Obviously, the first step is to run out to the store as fast as you can to buy a small offset spatula if you don't already have one. Dab a couple of spots of icing on the cake stand before placing your first cake layer to keep things anchored. For a pristine-looking cake stand, tuck four strips of parchment paper underneath the edges of the cake. Keep in mind that Claire is a lefty, so if you're a righty, spread the icing with your right hand while spinning the cake stand with your left. Repeating that motion ensures an evenly frosted cake.
The essential technique to an expertly frosted cake is the "crumb coat," a thin, even layer of icing that coats the entire cake. It’s okay to see the cake through the icing at this point—you'll add more later! And though it may seem impossible, it's super important to chill the cake after the "crumb coat" to make sure the butter in the buttercream is set, making frosting the whole cake and decorating so much easier. Once you're ready to apply the second and final layer of icing, use that offset spatula to let it cascade over the sides of the cake, and create decorative swirls all over, not a crumb in sight. Happy swooshing!