Everytime I walk into a bakery, I think two things: How does it smell this good? And how come my desserts never look like that? Well friends, after much trial and error, we’ve finally learned how to frost a cake just like the pros. Ish. With a few tools, some patience, and loads of buttercream, you can have a beautifully smooth cake in no time at all and Elysium Productions was on hand to film. And if you’re whipping up your own? Make your buttercream a bit less “stiff” than ours. It will help the cream to spread easily and fluidly. We are learning right along side you!
- Bench scraper or anything with a flat edge
- Ice cream scooper
- Buttercream frosting
- Offset Spatula
Place 2-3 scoops of buttercream frosting on top of your cake and begin spreading a thin layer across with your offset spatula. Scrape off your spatula as you go to keep it even!
Begin pushing the extra frosting over the corner onto the sides of your cake. Use a smaller spatula to frost the sides of your cake.
Use a bench scraper at a 45 degree angle to scrape off any excess frosting from the sides. Repeat in a circular motion across the top until you have a smooth, even coat of frosting.
Use a smaller knife to fix any uneven edges, and then refrigerate to set the frosting.
Once the frosting has chilled, apply another 3-4 scoops of frosting to your cake. Use your large benchscraper to begin pushing frosting across the top and sides of your cake.
Again, use your benchscraper to even out and smooth the buttercream. Finish with a fun embellishment!