2torial #0412:
Learn2 Decorate a Cake (continued)

Ice the cake

You'll ice the cake using at least two layers. The first, called the "crumb" layer, is a base coat that will keep crumbs from getting into the outer layers of icing. To apply the crumb layer, take a flexible rubber spatula and spread the icing you placed in the small bowl over the entire cake. Start with the sides and then move to the top. You want a thin, even layer that will hold in the crumbs. Avoid touching the cake with the spatula--this will minimize crumbs. Discard any remaining frosting left in the small bowl (never mix the base frosting with the rest of the frosting). Allow this base layer to dry for a minimum of 20 minutes before moving on to the next layer.

When the base coat is dry, clean the spatula and then use it to smooth a large amount of fresh frosting from the large bowl onto the cake's sides. Continue covering the sides, remembering not to let the spatula touch the cake (only the icing). You can do this by always using more icing than you think you'll need. As you're applying the icing, move slowly and try to keep it looking smooth. When the sides are finished, move to the top. Once the entire cake is covered, you can decide if you want to add a third layer of icing. At this point it's a matter of personal taste.

Next, smooth the icing on the cake's top with a long, flat spatula or ruler. Just hold either item at an angle and drag it gently across the cake's top. This will create a flat surface on which you can place flowers and other decorations. Make any necessary finishing touches by dipping a knife or spatula in hot water and smoothing the icing out.