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JEPart 3: Perfectly Ice a Cake 🍰✨
Tools you’ll need (linked in my bio under the “shop” section): medium offset spatula, bench knife, and cake turntable
The frosting I’m using today is Swiss meringue buttercream which is silky smooth and perfect for piping intricate decorations! 🌸
KEY POINTS
✨ Make sure your icing doesn’t have large air bubbles (mix on low setting for at least 5 minutes before using)
✨ Start with a crumb coat to seal in crumbs (don’t add the extra crumby frosting back to the clean frosting!).
✨ Chill the cake for 15 mins between coats, no more because condensation will prevent the final coat from adhering properly.
✨ Always work from the top of the cake, to the sides, then clean the lip at the end
✨ Use a bench knife at a 90° angle to get that sleek, professional finish
Do you want to learn different cake decorating techniques next? 🧁
If you want to elevate your baking skills from amateur to pro, then follow me for more real pastry education! 👩🏻🍳
#cakedecorating #cakeartist #homebaking #pastrychef #cakeart
@jesswang.pastry
