Icing Cakes

A properly iced cake has smooth surfaces and an even top. An offset metal icing spatula is easier to work with than a straight spatula because it lets you work at a more comfortable angle.

For easy access to all sides, place the cake on a decorating stand (or on top of a wide coffee can). Start with the top of the cake. Spoon about 1 cup of the icing on the top of the cake and smooth it with the spatula just until it reaches the top perimeter. Now frost the sides of the cake, using large dabs of the icing to gradually work your way around the cake, turning the stand as needed (or, turn the cake on the can). Use the spatula to sweep the ridge of icing around the top edge toward the center of the cake, leveling the top at the same time.