Here is a step by step tutorial for piping a Victorian style cake. For this you will need the following:

  • Large cookie cutter – This will be used to trace guidelines on the cake
  • Large cake scrapper – Essential for marking precise guidelines
  • Piping bags – To hold and dispense the frosting
  • Very large circle – I used a lid. This is to mark the guideline on top of the cake
  • Piping tip Wilton 44 with natural or white frosting. For creating specific designs
  • Piping tip Wilton 3 with natural or white frosting. Used for finer details
  • Piping tip Wilton 21 with natural or white frosting. Ideal for certain textures and patterns
  • Piping tip Wilton 5 with green frosting. Perfect for adding elements like flower stems, leaves, and wreaths
  • Piping tip Wilton 4 with pink frosting. Used to create flower buds
  • Piping tip 9FT with natural or white frosting. For additional decorative touches

What is the easiest way to frost a cake?

Frosting a cake can be done in various ways, and there isn’t a definitive right or wrong method. However, certain techniques can simplify the process, particularly if you’re planning to assemble a tall cake like the one demonstrated in this video.

Step One: First, ensure your cake layers are completely cool before taking them out of the cake pans. Once cooled, wrap each layer carefully in plastic wrap. Then, place these wrapped layers in the freezer for a minimum of 30 minutes. This step isn’t just for short-term preparation; you can actually keep the layers frozen for several days, or even up to three months, before you begin the frosting process.

Step two: use these tools to make frosting the cake easier

Step three: You will want to make sure you whip your frosting well so it’s smooth and spreadable. First, coat the stacked cake with a thin layer of frosting to catch all of the crumbs, then place back in the freezer for 15 minutes.

Step four: remove the cold stacked cake from the freezer and frost with a very generous coat of frosting, using the scraper to smooth out the sides.

Pro Tip: For a flawlessly level cake, consider using acrylic rounds both on the top and the bottom of the cake as guides. This technique ensures even layers and a professional finish. Just remember to carefully remove these acrylic rounds after a final freeze period, using a small paring knife to gently lift them off. This little trick can make a significant difference in achieving that perfect, bakery-style levelness in your homemade cakes.

Piping a Victorian Cake. Here is the finished product after the free tutorial.

Do you frost the top or the sides of the cake first?

When it comes to frosting a cake, there’s no strict right or wrong approach. However, if you’re assembling a multi-layer cake, a particular method can be helpful. After you’ve added your choice of filling or frosting between each layer, it’s often beneficial to begin by frosting the sides of the cake. This technique allows for a smooth and even application around the cake’s circumference. Once the sides are frosted well enough, you can begin to frost the top of the cake, giving it the final touch and completing the look.

Do you frost a cake warm or cold?

It’s always best to frost a cake after it’s fully cooled and even chilled in the freezer for 30 minutes or more. If you try to frost a warm cake, the frosting will melt right off. The colder the cake, the easier. The cake will thaw out very quickly & you won’t be able to tell it was ever frozen. Frosting a frozen cake is the way to go, as it prevents the cake from being too soft, which can lead to breakage or sticking to your hands or spatula. This method ensures a smoother frosting process and a more professional finish

Do you ice the bottom of the cake?

The only frosting that goes on the bottom of the cake is a little dot of frosting to keep the cake in place on your cardboard round.

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Piping a Victorian Cake. Here is the finished product after the free tutorial.