August 12, 2015

farm food | how to frost a cake


it's my love language.

i can't buy the stuff unless i'm using it immediately. otherwise, between my farmer + me + spoon = frosting-be-gone.

i'm glad my farmer and i can connect on such a deep level...such as our love of canned frosting.

which brings me to today's post.

a few weeks ago i offered to make a little cake for a dear friend's birthday. i did-so selfishly, knowing i'd be eating the cake and sneaking tastes of frosting during construction.

and that's what we're discussing! how to simply frost a cake. like...a super easy tutorial. anyone can do it. i promise.

1 | start with what you're presenting your cake on. if it's a flat plate, you'll want to prop it up, so put the plate on top of a mixing bowl turned upside down. that way you can turn it easily while frosting.

i used a cake pedestal. on the pedestal you take four pieces of wax paper and overlap them in a square, so only a small piece of pedestal is showing in the middle.
plop a large dollop of frosting in the middle and place your cake on top of it. this anchors your cake as you're frosting so it isn't slipping and sliding.
2 | great! now that you've placed your first layer, add about 1/2 cup of frosting to the center and begin working it around in a uniform way, turning the pedestal around and around and around so your frosting is slowly being pushed over the edges.

once your frosting is even on top and the rest of the frosting has been pushed over the edges, use that frosting to cover the sides of the bottom layer. (ps. i use a butter knife for all of this.)
3 | super. now you're ready for the top layer. take the next layer, flip it over and place it on top.

you place it upside down so you're working with a flat top. this way it comes out to be perfect cylinder.
4 | now slap about 3/4 cup of frosting atop the second layer. yum.
and the same as the first, begin working it around the cake, turning the pedestal as you go, until the frosting begins to overlap the edges. use the overlapped frosting to frost the sides of your cake and close the gap between the two layers.

you'll probably need to grab more frosting to fill in the gap, which is totally fine, because more frosting = more better.
5 | super duper. your cake is now gorgeous, smooth, and ready to be decorated.
i took a simple star tip and covered the top of my cake.
then my very best helper got her sprinkle on.
the final step, which isn't really a step, is to throw away the wax paper that was underneath the cake. just pull it out and you're left with a clean pedestal. yay!
now go have yourself a bad hair day (like me), take some pictures with friends and the birthday girl, blow out your candles, and have a fun and relaxed me.


  1. Love this--I'm horrible at frosting. That icing color is so pretty

  2. Great tip about using the wax paper around the cake. I've always just tried to wipe it clean using a paper towel, which is a bit of a pain. Also, either you drink OJ out of a wine glass or you're leaving out the most important element of cake baking, proper hydration via mimosas!

  3. This is great trick! Thanks for sharing. How did you get the sprinkles on the bottom to look so good?

  4. Thank you for this post! I have always struggled with icing cakes & will definitely be putting this tutorial to use!

  5. Looks great! I am a terrible cake decorator but you've got it down!

  6. Gorgeous cake - and you make it look oh so easy!! x

  7. You forgot to add that it helps the concentration if you drink mimosas while you are icing!! I seriously have doubts that I can do this but I may just have to try.

  8. Pinning for later because this is perfect... and definitely a skill I have not mastered despite all my trying!

  9. I never thought of using wax paper or a dollop of frosting to hold the cake in place -- brilliant!


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