Frosting the Cake

When choosing a frosting, the three things to keep in mind are flavor, texture, and quantity. Flavor is a matter of personal preference, but texture and quantity are more a matter of balance. A light sponge cake, such as a chiffon cake, is complemented best by a light accompaniment such as whipped cream, most often served on the side. A génoise works well frosted with whipped cream or buttercream. And a denser layer cake is enhanced by a creamy buttercream or ganache.

My recommended amounts of buttercream are 2 cups for frosting a single 9 inch cake layer and double that, 4 cups, for filling and frosting a two-layer cake. If using ganache, which is more intense, I prefer a thinner layer, using two-thirds those amounts (1⅓ cups for a single 9 inch layer, and 2⅔ cups for a two-layer cake). For cupcakes, my preference is 2 to 3 tablespoons of topping for each.

All toppings in the Toppings and Fillings chapter have both weights and volume for the finished recipe, so you can scale them up or down as desired.

Cakes must be completely cool to the touch before applying the frosting.

Frosting Technique for All Two-Layer Cakes

A cake can be frosted with luscious swirls or smooth, elegant frosting. You can frost a cake directly on the serving plate, but a turntable (heavy duty or inexpensive plastic) makes frosting faster and easier. If you plan to transfer the cake during or after frosting, it’s helpful to assemble it on a cardboard round as a base. A 9 inch cardboard round can also serve as a guide to create an even coating of frosting and, if desired, a smooth finish.

If the tops of the cake are domed, you can use a long serrated knife to level them. To avoid crumbs in the frosting, it is always best to invert the layers so that the flat bottoms are facing up because the bottoms have a firm, crumb-free texture. An easy way to transfer cake layers is to invert the layers onto the removable bottom of a tart pan or a cookie sheet, lightly coated with nonstick cooking spray, and then slide them onto the cake base or bottom layer.

Begin by spreading a dab of frosting on a cardboard round or flat serving plate to hold the cake in place. Then slide one of the layers onto it. If frosting the cake on the same serving plate, slip a few pieces of parchment under the cake to keep the edges of the plate clean.

Use an offset metal spatula to heap a large dollop of frosting onto the top of the cake. Hold the spatula at a 45-degree angle and turn the turntable, or use a side to side motion, without lifting up the spatula (which would lift up crumbs with it), to spread the frosting evenly over the top of the cake. Do not lift up the spatula or it will pull up crumbs with it. If the frosting has softened, refrigerate the cake layer for about 20 minutes, or until firm.

Use the bottom of a tart pan or a cookie sheet to slide the second layer on top. Begin by lining up the edges of each layer then slowly pull away the pan or cookie sheet, keeping it lifted a little above the frosting.

A crumb coat—a thin first coat of frosting—helps to seal in any crumbs from the sides. Use a small angled spatula to spread a thin layer of frosting onto the sides of the cake. Then frost the top of the cake.

To frost the cake with large luscious swirls, apply a thick layer of frosting. Then use a metal spatula to create sideways S-shaped swirls in the frosting.

To frost the cake with a smooth finish or subtle swirls, if the cake is on a cardboard round, set the cake on an inverted cake pan the same diameter as the cake (so the cake is raised above the turntable). Use a long metal spatula to apply more frosting to the sides and then smooth and remove any excess, allowing the frosting to rise about ¼ inch above the top of the cake. If desired, smooth it into the top surface. To make the swirls in the top and sides of the cake, use a small offset spatula and a light touch.