Cakes - Frost Cake Layers

Ultimate Chocolate Snickers Butter Cake RecipeA soft substance spread on the cake are called frostings (or icing). It is done after the cake has been filled and optionally crumb coated, and if frozen, has been thawed. (Afterwards, if necessary the frosted cake layers can be stacked and supported with bubble tea straws, dowels or skewers)
SARAH SAYS: There is an alternative way to frost a cake called the Upside-Down Smooth Icing Technique. You can also use a Piping Bag.

This how to baking technique is used with the Ultimate Chocolate Snickers Butter Cake Recipe

The goal in frosting or glazing a cake is to put it on smoothly, while keeping the cake crumbs out. One layer of thick frosting is all you need, but if it is thin and/or the cake has a lot of crumbs, sometimes two layers of frosting are applied: a crumb coat or a thin layer, which is allowed to set, and then a final frosting coat, which is thicker.

1. If the cake has been previously crumb coated, remove from the refrigerator.

2. Pipe or place frosting being used to frost the cake with, in between the layers to fill any gaps between the layers.

3. Place a large amount of frosting on top of the cake. Using a large Offset Icing Spatula, spread it evenly over the top and down the sides of the cake.

4. Turn the cake while smoothing the frosting with the Large Offset Icing Spatula, until it is even and smooth.
NOTE: If coating with chopped nuts or coconut, it is not imperative that the sides of the cake are perfectly smooth.

5. When done, remove waxed paper strips from the cake plate.

If coating the sides with chopped nuts:
1. Place the frosted cake, while still on turntable or cake platter, on a large rimmed baking sheet to catch any falling nut pieces.

2. Press the nuts into the frosting on the sides of the cake until it is evenly coated.

3. When you are done, use a pastry brush to remove the nuts from the edge of your cake plate. Clean up any frosting that may be on the edge of the plate as well.

Decorate the top of the cake 
1. Place frosting in the piping bag and fit it with a large open star tip.

2. Pipe 8 evenly spaced generous rosettes around the perimeter of the cake, and one in the center of the cake.

3. Cut Snicker's Mini's in half, on the diagonal, and place one triangle on top of each rosette, pressing gently to set in place.

4. Refrigerate the cake for about an hour or two before serving. Let warm to room temperature before serving.

Cut cake into slices with a long sharp knife.

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