Tips for Torting and Icing a cake


Note: Make sure you are baking your cake at 350 degrees -or- 325 degrees for a glass pan.  Also, check that your oven has uniform heating, so that it can produce a good cake that rises evenly. Cente the cake in the midle of the oven to allow for heat to flow evenly around it. Otherwise, if you place the cake to close to one side, the heat will not flow evenly and will cause your cake to raise slightly higher on one end or the other.

You can use Wilton Bake Even Strips Set in order to bake a cake that will rise evenly.  The amount of cake dome that needs to be cut off will be minimal.

The 20 minute rule: 

Allow the cake to cool 20 minutes after you remove it from the oven in the cake pan (this will allow the cake to take its shape and be easily unmolded). If you unmold the cake before the 20 minutes the cake may break, if you wait longer than 20 minutes, the cake can stick to the pan making it difficult to unmold. The 20 minute rule works perfectly every time.  

TORTING:  

Unmold the cake by turning it upside down.  

Note that the base of the cake will be the top of the cake (the flat surface). 

Allow 40 minutes to cool the cake. Do not tort a warm cake as it can crumb and not tort evenly. 

If the cake is 3 inches tall, you only need to bake one cake per tiara. If it is 2 inches tall, you have to bake 2 cakes to form one level.  

For a 3″ Cake: 

 
 

  1. Adjust your cake leveler to mark the desired height of the cake (about half its height).
  2. Position your cake leveler and hold the top of the cake with your other hand.
  3. Slide the leveler as you slice through in a sawing motion.
  4. Do not slice through in the same direction. You can take pieces of the cake out of the middle. Once you reach the middle of the cake, start rotating the cake leveler one way in a sawing motion. Once you cut through, rotate the other way and slice that side as well in a sawing motion.
  5. Note that the base of this cake will be the top of your final decorated cake (the the smooth layer).
  6. Grab the second half (the one with the crown) and adjust your cake leveler to the base of the crown.
  7. Slice the crown off by using your cake leveler in a sawing motion as described above.
  8. This slice will be the base of your cake.

  

FILLING:

Place the base of your cake on top of a “cake round” covered in foil.

You can “glue” the cake to the cake round by using a dollop of icing.

Fill a decorating bag with Icing with a round tip size 12.

Squeeze the bag at the edge of the cake and create a “barricade” around the outside edge of the cake layer (a circle of icing). This will prevent the filling from spilling out and will help ‘glue’ the cake layers together.

Now fill inside the circle with icing, pudding or preserve.

Place the next layer on top, making sure it is level.

 

ICING THE CAKE:

There are two ways to ice a cake. Using a Cake Icer Tip or by using a spatula only.

Using Cake Icer Tip:

Cut the bottom of a disposable 16″ cake decorating bag to fit tip 789 (Wilton Cake Icer Tip). Please note that a coupler is not needed.

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Fill bag with icing.

Starting on top of the cake, place the serrated side of tip to surface of the center of the cake and squeeze the icing in a continous spiral motion to cover the top.

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For the sides of the cake, place the tip close to the cake and squeeze icing while rotating the the cake. Do this several times until you cover the cake.

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Using your spatula, place the edge of the spatula over the iced side and rotate the cake to smooth it. Do not lift spatula. Make sure that the spatula only touches the icing and not the cake to prevent from lifting crumbs. Excess icing can be returned to the bowl with icing.

Smooth the top last by placing the spatula against the icing and rotating the cake. Return the excess of the icing to the bowl.

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Repeat the procedure to make sure all sides are smoothed. You can apply icing to the cake as necessary.

TIP: If you used meringue powder in your icing, wait 5 minutes until the icing dries. Cut a large piece of wax paper and place it on top of the iced cake and smooth it with your hands by sliding your hand on top of the wax paper. Do the same for the sides of the cake. This will make your cake look smooth.  Addition: I personally prefer using VIVA kitchen towels instead of the wax paper. It works great when you use the smooth side.  It won’t stick to your cake and it will leave it extra smooth. Cake decorators call this the “VIVA method”.

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Using the spatula only:

Using a spatula place a large amount of icing on the top center of the cake.

Spread across the top pushing the icing to the sides of the cake. Use short strokes with the spatula to cover the top

Use more icing if needed to cover the sides of the cake. Place the edge of the spatula over the iced side and rotate the cake to smooth it. Do not lift the spatula, keep a steady hand. Make sure that the spatula only touches the icing and not the cake to prevent from lifting crumbs. Excess icing can be returned to the bowl with icing.

Repeat the procedure to make sure all sides are smoothed.

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