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What is the best way to frost a cake?

I am buying a cake stand for a cake I am baking. Do I frost before I put on the cake stand? If so, how do I transfer to the stand? If not, what is the easiest way to avoid getting frosting all over the stand? I also don't want to use a knife because of the lines and serations it leaves on the cake. What is a good alternative? Maybe a small rubber spatula? Any tips of the trade?

Public Comments

1. First, a sheet of wax paper on the cake stand and then place the cake...then frost (I usually use a large rubber spatula, something with a fairly wide area) and then slide the wax paper from underneath when you're done...wipe any stray icing, if necessary, with a damp paper towel. Another cake tip I have is to drop the cake batter on the counter a few times before baking - it removes the air bubbles...and then once it's out of the oven, press down on it with a towel to further remove air bubbles...then if you've got the time, freeze or refridgerate over night in the pans (I've done both when my freezer's full!) and remove the next day for icing. This produces a super moist, dense cake.
2. It's probably best to frost after putting the cake on the stand. If you try to transfer your frosted cake to the stand, you could mess up the frosting or even have a spill. You can always wipe off the cake stand before the frosting hardens, if you get some on there. A plastic spatula is best for frosting, but if you don't have one, you can use the edge of a butter knife that is not serrated. It will produce the same smooth finish, you just won't be able to pick up as much frosting at a time. Before you begin frosting, make sure your cake is completely cooled. You can refrigerate it to speed up the process. Also, if there are any imperfections in the cake, shave them off with a sharp knife, so thet your cake has a uniform look to it. Apply one coat (rather thin) of frosting, and then refrigerate the cake again. Apply the second layer after removing from the fridge. (Doing this will "lock in" any crumbs into the first layer so that you can't see them in the finished product.)
3. When I was taking baking classes - many years ago - here's what we did: 1] Prepare the pan and bake the cake according to the recipe. 2] When the cake is finished, let the cake cool in the pan it was baked in - on a wire rack OR tilt the pan on a plate which is turned upside down. The reason you tilt the cake pan on the upside down plate is because the cake should cool at the same rate of time all over and through. To do this, the air has to be able to circulate all around the cake pan. If you put the cake directly on the flat plate without the space for air to circulate on the bottom as well as on all sides, the cake might stick to the pan. 3] After the cake cools, remove the cake from the pan to a plate about the same size as the cake stand or cut out a piece of cardboard about the same size as the cake stand. Either way works. 4] NOW you're ALMOST ready to begin "frosting" or icing the cake. It doesn't make any difference whether you make your own icing or buy the already-prepared icing at the market. Its a matter of convenience, price and taste. You'll need an icing spatula to spread the icing. If you don't have one, you can buy one at the supermarket or one of the larger department stores. You might want to try the dollar stores, too. The best spatula I ever worked with is an offset icing spatula. Its a little more expensive, but, in my opinion, its well-worth the extra investment. An offset spatula has the blade protruding from the handle with an angle just after it comes off the handle. A traditional icing spatula is nothing more than a straight piece of metal, curved or squared at the end, extending from the handle.. 5] After the cake is transferred to the plate or cardboard, put it on the cake stand and you are almost ready to begin icing. Believe me, its not as easy as you may think. If you never iced a cake before, perhaps you should bake at least two cakes and ice them to get "the feel" and "the hang" of it. Yes, its an added expense. BUT, very rarely can anyone ice a cake the way their mind sees it - the very first time. The cakes won't go to waste, will they? IF you think they will, just take them to a daycare facility. 6] Have a pan of warm water. Not hot water. Hot water causes the icing to break down and run. You don't want a soggy cake, do you? Cold water causes the icing to lump ["seize"] and may rip or tear your cake's delicate texture and edges. 7] Ready for the real work? Let's go! A] Using ONLY the spatula - NOT your fingers, wet the spatula and take some of the icing from the container. Do this as often or as infrequently as you believe. You can use your fingers, but you'll probably have to clean up one big mess. B] Starting with the top of the cake ALMOST at the edge, using an "S"-kind of motion, spread the icing toward the center of the cake. It requires a certain touch. Too hard and cake’s crumbs will become a noticeable part of the icing. Too soft and the icing won’t spread. C] As you spread, turn the cake stand. DO NOT spread the icing from the center of the cake to the edge. DO NOT spread the icing to the very edge of the cake. If you do, you risk taking off the edge of that side of the cake. DON'T go back and forth over and over the same area again and again. You'll take off the top crumbs of the cake and you'll have speckled, lumpy icing. D] From about 1/2"of the top edge to the cake's center, spread the icing. It doesn't have to be exact - just close. Finished with the top - as much as you can do it, right now? Not quite, but I'll come back to this. E] Now its time to ice the sides. Don't forget the warm water on the spatula. Here you are more or less on your own. I tried this both ways - with the spatula's handle and my hand over the cake's top; AND with the spatula's handle and my hand lower the cake's bottom. both positions were perpendicular to the floor. Due to the fact I didn't have as much exposure of the spatula's blade, I never tried icing a cake with the handle and my hand parallel to the floor. F] As you ice the sides, turn the cake stand. As you turn it, you'll notice some of the icing may go above the cake's top, coating or falling on to the top edge and some may go on the cake stand. DON'T worry about either. G] Your finished with the sides. It looks pretty good, but what about those bare spots the icing missed at the bottom, sides and the top? H] As you turn the cake stand, spread the icing on the top of the cake. The top is done. I] With a clean, wet rag or wet paper towel, use your finger in the rag to cover those bare spots AND clean the cake stand. Clean up the kitchen. Wash your utensils, pots and pans. Your done! I wish you well! VTY, Ron B.