Step 4 - Drying the cake
Set the cake in a dry area. Let the frosting harden for at least 2 hours.
Step 5 - Icing the sides
Spread icing on the sides of the cake with the palette knife. Paddle back and forth to remove bubbles. Clean the knife.
Step 6 - Smoothing the sides
Hold the knife at 45 degrees to smooth the edges of the cake. Revolve the turntable while scraping the sides with the knife. Remove excess icing. Clean the knife.
Step 7 - Drying the cake
Set the cake in a dry atmosphere to harden overnight. Store icing in an airtight container. Repeat the icing steps adding at least three more layers to the cake.
Instructions for covering a sponge cake with buttercream icing:
Step 1 - Place on a turntable
Gently place the cake on a cake drum on the turntable.
Step 2 - Piping the icing
Fill a food piping bag with buttercream icing and twist the top end of the bag. With one hand near the piping tip and the other hand near the twisted end of the bag, squeeze buttercream from the piping bag onto the top of the cake until covered.
Step 3 - Smoothing the icing
Spread the buttercream with a spatula to ensure even distribution.
Step 4 - Icing the sides
Next, apply the buttercream to the sides of the cake with the piping bag and once covered, smooth with a spatula, whilst revolving the turntable.
Step 5 - Drying the cake
Allow the buttercream to dry for approximately 15 minutes. The icing is dry when it begins to crust. Touch the icing with your fingertip. If the icing sticks to your fingertip, it is not yet dry.
- Place a paper towel on top of the buttercream icing after it has dried. Using a cake scraper, gently scrape the top of the paper towel in long strokes. This smoothes the frosting without leaving any marks. Place a new paper towel on the side of the cake, and continue scraping until the sides are also smooth.
Care & Use
- Wipe with warm soapy water before first use and after every use.
- Do not immerse in water.
- Not suitable for dishwashers.
- Do not use with sharp or abrasive tools.