Henri’s 10th* birthday party was last weekend, and while I’m not a professional by any means, I have made enough cakes by now (not to mention the 40 or so ones I’ve yet to post) that I often get asked for tips or help. So I decided to put together a step-by-step guide on how I prepare a cake for decorating.**
I’ll get more into the “how to bake a cake” part in a future post, as there are a lot of little tweaks and tips for the baking part itself…but this post will cover specifically how to prepare a basic cake for decorating.
Note #1- I typically bake my cakes 1-2 days prior to when I plan to decorate, which – depending on the desired outcome – is 1-2 days prior to the cake’s due date. (IE: if the cake is for Sunday, I’ll bake it Thurs or Fri night, then decorate Saturday night. If it’s a very involved, sculptural cake, I might bump those dates back a day each to leave more time for decorating.)
Before you can bake the cake, you need to prepare your pan. This step ensures you’ll be able to remove the cake from the pan once it’s baked. Some people line their pans with parchment, but I use this method:
- Grease the pan’s bottom and sides with either Pam, margarine, or butter
- Drop a tablespoon of flour onto the greased pan
- Over the sink (I learned the hard way) slowly rotate and tilt the pan until the flour fully coats the bottom and sides, tapping if necessary to move things along
- Make sure it’s fully covered, touching up bare spots if necessary
- To remove excess flour, hold pan upside-down over the sink and smack the bottom of the pan a few times. The loose flour will fall into the sink.
Note #2- They make a ‘baker’s’ version of Pam that has flour mixed in already.
Note #3- I’ve heard of, but never tried, using Pan Grease in lieu of the above. I’m planning to try it out sometime when I don’t have a deadline looming 🙂
1 cup shortening
1 cup flour
3/4 cup vegetable oil
Mix well with electric mixer and store in airtight container. Does
not need refrigeration.
Note #4- It doesn’t matter what kind of flour you use. One time I’d bought the wrong kind of flour for a recipe and had no use for it, so I used that one for preparing pans until it had been all used up. Ever since I use all-purpose, but you can use whatever you’d like, including nut-based and gluten-free flours. I’ve also seen people use cocoa powder when preparing pans for chocolate-based recipes.
Note #5- Don’t try to tap out the excess flour over a garbage can unless your pan is small enough to hold lower than the rim of the can. I learned this the hard way…
Once the pan is ready, you can prepare your batter, then pour it in. Some cakes need to be left alone, but for my regular birthday-type cakes, I drop the pan on the counter a few times so the air bubbles in the batter can raise to the surface and pop.
Once the cake is ready to come out of the oven, a very important step is to let the cake set in the pan for about 10 minutes. Try to remove it too soon and it will fall apart, but wait too long and it will get very difficult to remove. My standard is to set my oven timer for 10 minutes and use that time to get out the items I’ll need for the wrapping step coming up.
Once 10 minutes are up, your cake is ready to remove from the pan. Loosen around the edges with a knife. I also like to sort of “tuck” the knife under the cake and give it little test lifts to help ease it from the bottom of the pan.
The photos above show how I used to remove the cakes from the pan- I’d flip the pan over onto a flexible cutting board, then use a 2nd board to flip it back to right-side up, before sliding it onto a tray to allow it to cool overnight.
However- I don’t do this method any more. Instead I remove the cake from the pan and place it immediately onto a long length of Saran Wrap, which I then fold over to seal. Then I turn the cake 90 degrees, place it onto a 2nd long length of Saran, and wrap it again, so the 2nd layer covers any gaps in the 1st. I do this immediately after the 10 min rest in the pan.
Once the cakes are wrapped in Saran, you can leave them to cool. I’ve done this up to 5 days in advance of serving, and the cakes still came out perfect. In fact, I’d recommend this even more for cakes made in advance- unlike my previous method of leaving them uncovered, the Saran traps the heat and steam into the cake, leaving them dense and moist and delicious instead of dry and crumbly.
Leave the Saran-covered cakes somewhere dry and cool where they won’t be disturbed. (Don’t leave them stacked as the top one might sag, I only did this when I took the photo as I was trying to estimate how tall the finished cake would be).
Allow the cakes to cool at minimum overnight. A cake might feel cool on the outside but still have residual heat trapped inside, and icing and decorations will slide right off.
Once cooled, you’re ready to level and tort. (Tort is just a fancy word for “cut the cake in half, horizontally). For best results, use a knife long enough to fit across the narrowest edge of the cake.
Slowly and evenly cut off the rounded cake dome, starting at one corner then easing your way across until you can go straight down along the cake. Keep your hand steady and try to hold the knife as flat and parallel to the table as you can. Once you’ve cut all the way across you can remove the scraps for eating or other uses. I always like to have a storage container handy as well to hold the cake scraps which I use later with any leftover icing to make cake pops for my kids.
In the demo cake shown here, I didn’t tort, but if I would have it would have been at this step. Using the same knife as above, cut the cake horizontally into two layers.
Note #6- I recently picked up these cake level guides and OMG they’re perfect! I clipped one to my knife and held it flush against the table as I cut and I’ve never had a cake turn out as perfectly level before. I <3.
Before you can begin decorating, you must consider your base. Is the cake to be moved? Is it going to be heavy, and need a cake board? For the cake shown, I iced, decorated and transported it on the white tray, and I would use the same method with any other tray or cake stand. If this was a tier in a larger cake, however, I’d be using a cake board.
Put a dollop of icing into the center of where your cake will go. This will “glue” your cake to the tray/board and keep it from sliding around. Center the cake into place and give it a little push down to adhere.
Fill your cake. Do a border of icing around the edges of the cake and then fill it with more icing, jam, whatever you’d like. Then place your other layer on top and press down lightly. I often flip it so the flatter bottom of the cake layer becomes the top of the cake, but this 9×11 was a bit too large and thin for me to feel comfortable flipping without risking breaking. I’m a klutz after all…
Before I begin to ice the outside of the cake, I protect the tray/stand/surface with parchment paper or wax paper. Cut off a narrow piece and then cut that into pieces to fit around the edges of the cake. For a rectangle or square cake I’d cut 4 narrow strips, if it was a round cake I’d cut the full-size strips into thirds and slightly overlap them to surround the cake with a hexagon of paper.
See the crumbs on the parchment? That’s why it’s there- to protect the base from crumbs and icing. The crumb coat (shown) isn’t part of the decorative exterior, it’s used (and named) to capture any loose crumbs that would otherwise fall off as you work. Ice the cake on the top and all sides, but don’t worry about covering every inch of the cake. The main thing is to trap the crumbs and fill in any gaps in between the layers of the cake.
Note #7- Mine is sloppy. Both the crumb coat and the upcoming icing. This cake was for fun. If you are planning to cover the cake in fondant later OR planning to have smooth or knife-edge sides, then you should make sure your crumb coat is smooth as well, or it will be more difficult later.
After the crumb coat I like to put the cake in the fridge to set the icing. This isn’t completely mandatory, so don’t stress if you don’t have room in your fridge. Place the cake somewhere cool and undisturbed for about 30 minutes, or until the icing crusts over.
Once the crumb coat is done you’re almost ready to decorate. The cake just needs one more layer of icing. If I’ll be covering with fondant, I put a thinner layer. It’s more to smooth the top/sides and give the fondant something to ‘stick’ to vs a layer of icing to eat. If I’ll only be using icing, then I put a thicker layer, making sure to cover the cake completely.
For the cake in these examples, it was just for fun and I wasn’t going to be adding decorations, so I gave it a quick layer of thicker icing. I made it even but didn’t spend any time trying to make it smooth.
Whether or not I’ll be adding fondant, or additional decorations, this is the point at which I’ll remove the parchment/wax paper strips. Gently lift them away, making sure not to drop any icing blobs onto the cake or tray. If necessary, use a sharp knife to break the seal of any hardened icing that is connecting the papers to the cakes.
Note #8- Even if the icing on the strips looks clean, I don’t add it back in with any remaining icing to re-use. It’s more likely than not that there are cake crumbs within.
And here’s the baked, iced cake, ready for topping with fondant decorations, candies, candles, or anything else you have in mind.
Hopefully this basic instructional was helpful! If you have any questions that weren’t answered, leave them in the comments and I’ll update it with my answers.
*I know, Henri is 10 already! Can you believe it?
**This is only how I do things, after the last 10 years of trial and error. I’m not saying it’s the only way, nor even that it’s necessarily the right way. It’s just my way, and if it helps you, it can be your way too 🙂
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