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*~ Frosting, Icing & Glazes ~*

Posted by on Mar. 25, 2011 at 2:05 AM
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     Ok aren't these three all the same??  Actually no they aren't.

  Icing is a more professional term used when talking about frosting that is stiffer and pipes well. But, it is a much debated topic of discussion. Some feel that frosting is considered homespun or creamier and softer than icing. Others feel that frostings are the thickest and creamiest, followed by icings and glazes, which are thinner.

      *~ Frosting ~**~Icing ~* & *~ Glazes ~*



                 How to Frost a Cake

                                         How to Frost a Cakethumbnail


     Frosting helps seal in a cake's moisture, and add another element of flavor and texture. The key to frosting a cake well is to make sure the layers are cool and free of crumbs before you apply the frosting.

Difficulty:  Easy


things you'll need:

  • Frostings
  • Cooling Racks
  • Birthday Candles
  • Cake Pans
  • Spatulas
    • 1

      Cool cake layers in pans on wire rack for 5 minutes.

    • 2

      Cover another rack with a towel; place towel side down on top of layer and invert as a unit. Remove pan.

    • 3

      Place original rack on bottom of layer; turn over both racks (as a unit) so layer is right side up.

    • 4

      Repeat with other layer. Allow layers to cool completely.

    • 5

      Before frosting cake, brush loose crumbs from sides and edges of cooled layers. Support cake firmly with one hand and brush crumbs with the other.

    • 6

      Place one layer, rounded side down, on cake plate, spread about 1/2 cup of frosting to within 1/4 inch of edge.

    • 7

      Place second layer, rounded side up, on frosted layer. Coat side with very thin layer of frosting to seal in crumbs.

    • 8

      Swirl more frosting on side, forming a 1/4-inch ridge above top of cake.

    • 9

      Spread remaining frosting over top of cake, just meeting the built-up ridge around side. Make attractive swirls or leave the top smooth for decorations.

Read more: How to Frost a Cake |

by on Mar. 25, 2011 at 2:05 AM
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