HOW TO… ICE A CAKE
Icing a cake is one of the cornerstones to baking success. It’s also the technique that a lot of people struggle with. The art of icing a cake took me a long time to master and I always ended up with cracks and creases, lopsided icing and bulging buttercream. I could usually hide most imperfections with a tactical butterfly or flower, but when I finally mastered it, a complete blank canvas of a cake is a thing of beauty in itself.
There are lots of different ways to get sugarpaste/ready-to-roll icing (or fondant for our American friends) onto a cake and everyone has a technique they prefer. But in this guide, I’m going to show you the way I’ve done it for years and the way I find gives me the best results.
The secret to getting a well-iced cake starts before you’ve even opened your packet of icing. After all, you can’t build a house on rocky foundations.
