Smooth Frosting Finish on Cakes
Ingredients:
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
For the Chocolate Ganache:
- 8 ounces semi-sweet or bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened (optional, for extra shine)
Instructions:
Buttercream Frosting
1. Prepare the Buttercream Frosting:
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Add the heavy cream, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat for 3-4 minutes until the frosting is light and fluffy.
2. Frost the Cake:
- Place a dollop of frosting on your cake stand or serving plate to anchor the cake.
- Place the first cake layer on the stand. Spread an even layer of frosting on top.
- Add the next cake layer and repeat until all layers are stacked.
- Apply a thin coat of frosting (crumb coat) over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 30 minutes.
- Apply a thicker, smooth layer of frosting over the chilled cake using an offset spatula or a bench scraper for smooth edges.
3. Smooth the Frosting:
- Use a bench scraper or an offset spatula to smooth the sides and top of the cake. Hold the scraper at a slight angle against the cake and rotate the cake stand to get an even surface.
- Chill the cake again for about 15-20 minutes if needed for additional smoothing.
Chocolate Ganache
1. Prepare the Ganache:
- Place the finely chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften the chocolate.
- Stir the mixture gently until the chocolate is completely melted and smooth. Add the softened butter if using, and stir until fully incorporated for extra shine.
2. Cool the Ganache:
- Let the ganache cool slightly until it reaches a pourable but thick consistency. This usually takes about 10-15 minutes.
3. Ganache Finish:
- Place the cake on a wire rack set over a baking sheet to catch any drips.
- Starting from the center, pour the ganache over the top of the cake, allowing it to flow down the sides. Use a spatula to help spread it evenly if necessary.
- For a smooth finish, gently shake the cake to level out the ganache.
4. Final Touches:
- Allow the ganache to set at room temperature or in the refrigerator before serving.
- For an extra smooth look, you can gently reheat the ganache and pour a second layer over the cake.
Tips for a Smooth Finish:
- Ensure the cake layers are level before frosting or applying ganache.
- Use a turntable cake stand for easier and more even frosting application.
- For buttercream, smooth it out by dipping your spatula or scraper in hot water and wiping it dry before smoothing the cake.
- For ganache, make sure it is at the right consistency before pouring. Too warm and it will be too runny; too cool and it will be too thick.
Enjoy your perfectly smooth and professionally finished cake!
