Icing is a cakewalk when you follow these 4 simple steps from Helen Shroyer, celebrity cakemaker and owner of Toronto’s Marmalade Cake Company.
Photography by Angus Fergusson
Food styling by Helen Shroyer
First published in Wish Winter 2007
Equipment You Need:
Step 1: Lop off the top Once cakes have cooled, remove from pans and place on work surface. Using a serrated knife, slice the rounded tops off both cakes. This will allow layers to stack evenly.
Step 2: Fill the middle Place first layer on serving plate. Using a metal off-set spatula, evenly spread vanilla icing on top of cake to edges. Chef’s Tip: Cakes are easier to ice when cold and firm.
Step 3: Add a primer Gently place second layer cut-side down on top. Align edges. Refrigerate for 15 minutes to set icing. Using a clean off-set spatula, spread a thin coating of icing over cake. This is called the crumb coat.* Return cake to fridge for 15 minutes to set.
*Crumb coat: Also called masking, it is like using a primer when painting. It smooths the cake’s surface, filling cracks and sealing crumbs, keeping them from mixing with the final layer of icing.
Step 4: Slather it on Using about half of the chocolate icing and your off-set spatula, begin icing sides of cake. Finish by evenly spreading remaining icing on top. Cake can sit out at room temperature (out of sunlight and away from heat sources) for 24 hours.