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HOW TO FROST A TWO LAYER CAKE |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best HOW TO FROST A TWO LAYER CAKE recipe on the web!! 1. Brush any loose crumbs from the cooled cake layer. Place 4 strips of waxed paper around edge of cake plate. Place the layer, rounded side down, on the plate. The waxed paper will protect the plate as you frost. 2. Spread about 1/3 cup creamy frosting (1/2 cup if using a fluffy frosting such as White Mountain Frosting) over the top of the first layer to within about 1/4 inch of the edge. 3. Place second cake layer, rounded side up, on the first layer so that the 2 flat sides of the layers are together with frosting in between. Coat the side of the cake with a very thin layer of frosting to seal in the crumbs. 4. Frost the side of the cake in swirls, making a rim about 1/4 inch high above the top of the cake so the top won't appear sloped. Spread the remaining frosting on top, just to the built-up rim. Remove waxed paper strips. How to Coat Cake Sides Two filled cake layers with frosted sides (not top) can be rolled in chopped nuts or candies to evenly coat the sides. Place nuts on waxed paper or cutting board. Hold cake as shown. Roll side carefully in nuts to coat. How to Glaze a Cake To glaze the top of a cake, pour or drizzle glaze over top of cake. Spread with a spatula or the back of a spoon, allowing some glaze to drizzle down the side. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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