How Much Buttercream Do I Need?
| Between Layers | For Top |
|---|
| Cake Size | Butter | Butter |
| 6″ | 50g | 50g |
| 8″ | 75g | 75g |
| 10″ | 125g | 125g |
Wedding Cake Icing Chart
| Amounts Chart | |
|---|
| Cake Size(2 layer) | Between Layers | Total Amount |
| 6 inches | 1/2 cup | 2 cups |
| 8 inches | 3/4 cup | 3 cups |
| 10 iches | 1 1/4 cups | 4 3/4 cups |
A good rule of thumb is: your filling should be half the thickness of the cake layer. So 1 inch cake layers would be filled with 1/2 inch of filling. It's just a rule of thumb, and I fill with light, whipped cream or mousse fillings much more generously.
A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days. If you want to refrigerate a decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. It can then be loosely covered with plastic. Buttercream frosting can be frozen.
-Dollop a large spoonful of buttercream onto the cake and then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat. -Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth.
We all know cake is a delicate thing, and even if you let it cool completely to room temperature before frosting, it's still tender and fragile. Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight.
Cut off the part that is higher with a long-bladed knife. Then, turn both layers upside down, putting the bottoms together. If the leveling with a knife works, you should have a flat cake top to work with. Fill any uneven dips in the cake layer with extra frosting to make the cake layer.
Add the cake batter to the pans and smack them down on the counter a few times. This will eliminate any air bubbles. Put it in the oven and bake away. What's happening here is that the moisture from towel is helping the cake bake more evenly, resulting in an even rise and a cake with a flat top.
Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.
The only time full dowelling is not necessary for a stacked construction is if the lower tiers are a firm fruit cake or carrot cake. If a light sponge cake or mousse-filled creation, without the dowels the top tiers would simply sink into the lower ones and the cake will topple over.
Buttercream Frosting
Make sure all your ingredients are at room temperature before you start; if your frosting looks curdled, it's probably because they were either too warm or too cold. Buttercream frosting can be made up to two weeks ahead and stored in the refrigerator.This is easier if the cake is cold so that the buttercream chills as you smooth it all over the cake. Once it's applied, refrigerate the cake. With a cold cake, the frosting will chill properly and still make it easy to spread. When the buttercream on the cake has set and is cold, it's time for the final coat.
You can leave the cake in the fridge for 30 minutes to an hour before frosting it.
Don't Make the Frosting in Advance
If you're looking to work ahead, always make your cake in advance over the frosting. You can refrigerate it overnight or freeze on a cookie sheet and individually wrap layers in plastic wrap and foil.2 days before the Cake Day
Make your buttercream. Buttercream can be stored by wrapping it in Clingfilm / Saran Wrap / Glad Wrap and leaving it outside the fridge provided the weather is not too warm. It will be fine to use up to 2-3 days later.
