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Today’s tutorial is all about how to frost a smooth cake. Getting that nice, smooth finish when icing a cake can take some practice, but I have been asked so many times about how I get my icing so smooth, I’ve finally put together some instructions that I hope will be helpful. Just remember you have to be patient. My first cake did not look like my current cakes. It took practice – and the right tools.
Want to frost cupcakes? See my post on how to beautifully frost your cupcakes!
Watch How To Do It
So to start, let’s talk about the tools you’ll need:
Icing tips (Wilton #789 for icing the sides and Ateco 844 for piping the border)
Icing bags
Turntable (I use Wilton Trim-N-Turn Ultra Cake Decorating Turntable)
Icing smoother (I 100% recommend Ateco Decorating Comb over any other)
9 inch offset spatula (I use Wilton Angled Spatula)
Fondant smoother (I use Wilton Easy Glide Fondant Smoother)
Viva paper towels (Viva brand specifically)
Let’s talk about that icing smoother for a second. I linked to it above, but it’s an Ateco smoother that costs less than $5. It is the best money I have ever spent on a tool. I used to use another one, but it was big and clunky and I had no idea how much it hindered my ability to get a nice, smooth cake until I tried this one. It’s lightweight, small and easy to use.
In addition to those tools, you’ll obviously need a cake and some icing. I used regular American Buttercream (American Buttercream recipe here). For my cakes that are about this size, I go through about 2 1/2 recipes worth.
For this tutorial, I started with a cake that was already crumb coated and had a layer of icing on the top of the cake. It’s important to already have the top layer on the cake and get it as smooth as you can with your offset spatula. It’ll get further smoothed later, but it’s best to have it smooth now too.
The crumb coat isn’t entirely necessary for every cake. Typically chocolate cakes are more likely to need them, since they tend to have more crumbs. But because of the way I add my icing, it’s not always necessary. I use an icing tip and bag, which reduces crumbs mixing into the icing.
How to Frost a Cake
So to get started from here, you’ll want your icing bag fitted with the Wilton #789 icing tip and filled with icing. Starting from the bottom of the cake, pipe icing around the edge, trying to keep even pressure on the bag so that the layer of icing is even.
You’ll have multiple layers of piped icing, depending on the height of your cake. The top layer needs to stick above the top edge of the cake. This will be important later for smoothing the top edges/corners of the cake.
When you are done applying the icing to the sides of the cake, it’s time to smooth it. This is where the icing smoother comes in. Place it against the side of the cake. You want to hold it straight up and down, as straight as possible. Hold your icing smoother in the same place and use your other hand to turn the turntable. Continue to turn the turntable, scraping the icing off of the smoother occasionally so that there isn’t too much buildup. I clean off my smoother regularly and when I scrape the excess icing off of it, I usually also wipe it with a paper towel, so that there isn’t anything left on there that will mess up the icing once I place it back on the side of the cake.
Here is an image showing the angle at which I hold the smoother. I really believe the angle makes a big difference in the way the icing smooths. Do not hold it at 90 degrees. The tighter the angle (like shown), the better the excess icing pulls around the cake and fills in gaps.
After doing a few turns of the turntable, you’ll notice some gaps that are deeper and should probably be filled in. I usually notice it at the “seems” where the three layers of icing were piped on. At this point, use your offset spatula to add some icing to the gaps. You’ll want to have a little excess icing, rather than too little.
Begin smoothing the sides again, pulling the excess icing around the cake to fill in gaps, then wiping off the icing smoother as needed.
Continue working around the outside of the cake, pulling the icing, then scraping it off of the icing smoother. You can fill in more gaps if needed, just keep working the sides until you are happy with it.
You should end up with a cake that looks like this. The sides are mostly smooth and the excess icing from the top is still sticking up above the cake. In some places you may have tiny little holes from the air in the icing. The angle that you hold the icing smoother can make a difference in how many of those you end up with. Again, tighter angle is better. Also, some of those will fill in as we smooth the sides again later with a paper towel.
Next is always the scariest part! The top edges/corners. It was even harder to do these while taking photos. 🙂 The whole icing process took longer than normal, so my icing started to crust a bit and so it’s a little drier in the photos than yours should be at this point. You want to work as quickly as you can. If the icing starts to crust, it’s harder to work with.
To do the edges, you can use the icing smoother or the offset spatula. I use either, depending on my mood, though often I do feel like the offset spatula gives me more control. Pull the icing in towards the middle of the cake, making the corner level with the top of the cake. The spatula should be at about a 45 degree angle. The excess icing should help fill in any uneven-ness on those top corners as you pull it in.
Go all the way around the cake, until it looks like the one below. Again, my icing is a bit drier than yours should be. Hopefully, your cake top is a bit smoother.
Use your offset spatula to continue to work the icing on the top of the cake and smooth the top edges. Do not mess with the sides or side part of the corners yet. Just try to get the top as smooth as you can, the sides should already be smooth.
Next, we use the paper towel to finish smoothing any imperfections that are left from the offset spatula. Like I said above, I ONLY use Viva paper towels for this. They are the only paper towel I know of that doesn’t have raised patterns on it. You’ll notice that one side is smoother than the other – that’s the side you want against the cake.
I usually start with the top of the cake, since it tends to be rougher and need more work. Along with your paper towel, you’ll need the fondant smoother. Place the paper towel on the cake, smoothest side down, and rub in small circular motions with the fondant smoother to smooth out the icing. Press firmly and evenly, but not hard.
Do the same with the sides of the cake, evening out any bumps or air holes.
To help make sharper corners, place the paper towel on the top of cake, letting it hang over the edge and down the side. Placing your fingers against the side of the cake to keep the icing in place, use the fondant smoother to gently push the icing out towards to edge to help make that corner sharp. Do that anywhere you think the edges could use it.
Keep working that paper towel and fondant smoother until you are happy with your cake.
Next, I like to take my offset spatula and remove excess icing at the bottom of the cake and give it a clean edge. The spatula is placed at an angle so that nothing is actually touching the side of the cake, but just the bottom of the spatula side is grabbing the excess icing. Then pull the excess towards you and away from the cake.
Use your other icing tip to pipe on your border. I used Ateco tip 844, but you could also use Wilton 1M, which is similar, or any other tip you prefer.
Sprinkle with some spraaaankles (I used Wilton Spring Confetti Sprinkles!
And you’re done! Put your cake on your favorite cake stand, add a few more sprinkles and dig in!! It’s time to eat all that hard work. 😉
*Update* For some help with getting the right frosting consistency, check out my new post, How to Get the Right Frosting Consistency, on how I like to do it.
This page includes affiliate links.
Learn how to decorate Sugar Cookies with Royal Icing
Practice your smoothing technique on some of these delicious cakes:
Moist and Fluffy Vanilla Cake
(the recipe for the cake in the tutorial above!)
You are insanely talented! The thought of trying to ice a cake like that is really daunting… however your tutorial is awesome! I’m going to give it a try!
Aww, thanks Holly! 🙂
Hello. Wonderful tutorial. My question is how does the paper towel not stick to the cake? Every time i have tried this it sticks and pulls off my frosting. ideas?
Hmm, have you looked at my buttercream recipe? I’m not sure if it’s the one you use or not, but I’m guessing the amount of liquid in the frosting is probably the culprit. The paper towel method doesn’t work on a frosting that’s really moist.
Love this tutorial. You explained it all so perfectly! Thank you!!
I’m so glad it was helpful!
Such a helpful tutorial! Definitely going to try this on my next cake 🙂
Was also curious if you had any cake storing tips (to keep the cake moist and happy between servings)?
All the best to you!
Thanks Amir! I’m glad you find this tutorial helpful. As for storing, I typically leave my cakes at room temperature unless there is a filling that needs refrigeration. I think they stay more moist that way. I usually just store mine in a cake carrier.
Amazing Tutorial!! I´m in love with the result. But I have a question. Do I have to wait a little between the last smoothing and the Paper Towel Step? For the icing get dry?
Thank you so much for your time and Tips 😀
I’m glad the tutorial is helpful! I don’t usually wait for the icing to dry. Reason being that once the buttercream has crusted, it’s hard to actually smooth any imperfections out. If the icing is too wet, you could wait a few minutes, but not too long. Also, if the the icing is too wet, you might want to reduce the amount of liquid next time.
Hi,
I was wondering do you ever get air bubbles under the frosting. This happened to me and I am not sure why. P.S. Your cakes look fantastic.
thanks,
Kristin
Yes, I do! I hate that! I don’t know exactly how it happens, but it usually is the result of air trapped in the cake that builds up pressure until it releases. It’s hard to say how to completely avoid them, but when they happen, I use my paper towel and smoother to try and get the icing back into place and smooth.
After cutting the crowns off I freeze my layers for a couple of hours and then I don’t get crumbs.
This tutorial is amazing! Thank you SO much for taking the time to share your tips and tricks. I’ve ordered some of the tools you recommended, and I’m ready to give it a try! Your cakes are always inspiring, Lindsay!
Gorgeous cake! Great tutorial!
A great resource- lovely pictures and easy to follow. Thank you!
What a great tutorial….thank you!! Your cakes are always gorgeous.
Thank you Joanna! I hope you find it helpful!
Can I double or triple icing recipe?
Yes, all according to how much frosting you need.
when you apply the paper towel, How do you get the frosting to not come off on the paper towel?
That’s dependent on the frosting you use. The one that I linked to up near the top of the tutorial is called a crusting buttercream, which is ideal for this method of smoothing a cake and using a paper towel. If you don’t use a crusting buttercream, then yes, the paper towel will likely stick.
I had no idea so much was involved. I literally thought you scooped the icing on with spoons and smoothed it down with one spatula. Or maybe that’s just how I do it when I cook boxed cakes and use canned icing. Awesome job sister… it looks great!
Ha! You make me laugh Nelly. Come spend a day in my kitchen and I’ll show you how I can complicate ALL THE THINGS! P.S. I made your pie today. 🙂
Awesome site!
I was so jealous when I saw how smooth your cherry chip cake was! Thank you for the tutorial!
Seriously gorgeous and I love every single tip! The top has always been the hardest part for me. Definitely giving paper towels a try. I’m surprised that they don’t stick to the frosting at all! And now I totally need to go shop on Amazon for a few new tools 😉
Thanks Rachel! The paper towels won’t stick to a crusting buttercream, like the one I use (linked in the post). They probably would stick to a sticky icing though.
This is the problem I had. My paper towel lifted the icing when I removed it. What should I have done differently. Should I have left the iced cake to sit for longer before smoothing? or is it the type of buttercream I had? I used half the amount of butter to icing sugar.
If I can figure out what went wrong I’ll definitely try this tutorial again as I’m desperate to master smooth sides and strong edges.
No, you don’t want to let the cake sit – the buttercream will crust and then crack when you try to mess with it again. The issue would be frosting consistency. If it’s too thin, it will stick to the paper towel. Here’s a tutorial I put together to help with getting the right consistency. I hope it helps!