I used this recipe for chocolate cake with buttercream icing. I baked the cakes for around 33 minutes in two round cake cake pans. I allowed the cake to cool for about 20 minutes in their pans, then flipped them out on a cooling rack until completely cool.
I flipped the cake onto the pan with the rounded top face down and used a spatula to cover in icing.
Looks like a giant oreo! Or a whoppie pie! Have you ever had a whoopie pie? Please try one. Kthanxbai.
I learned from Barefoot Conmtessa that if you want your cake to be more casual keep the rounded side on top and flat side on top if you want it to look more formal. I went for a more formal look since what's more formal than an 11 year old's birthday?
Voila! Okay, these are the problems I had and would love some help from any experienced cake-icingers. I had the hardest time getting the edges covered. Everytime I ran the knife around them they were completely bare. I ended up just caking on some leftover icing at the end but I figured I was doing something wrong.
It also didn't turn out as pretty as I had hoped. But you know what?
It was gooooood.
oh it looks sooo yummy! you really did a great job!
ReplyDeleteYour first layer cake turned out fabulous! Great job.
ReplyDeleteYour cake looked quite yummy. It has been my experience that icing the sides takes smaller strokes and LOTS of icing. Do the sides first then the top, at least that's how I was taught.
ReplyDeleteYour cake looks great! Here's my tip for icing a cake, start with a thin layer all over to keep the crumbs in check. Next pile a bunch of icing on the top and work it to the edges and then over. Keep doing this until you get an even layer then smooth it or finish it how you like. Use a light touch and more icing than you think and you will be fine.
ReplyDelete