Today we are going to be filling and icing a cake. This process is fairly easy once you have all of your ingredients ready. The cake – my chocolate cake. The frosting – Swiss Meringue Buttercream. Simple Syrup. and Chocolate Ganache.
Along with a few simple tools. An offset spatula to help us spread the frosting, a turntable/lazy Susan to easily spin the cake. A cake board to assemble the cake on. A spoon for the ganache and last a pastry bag and tube for decorating and assembling.
Starting off my cake layers were made earlier, and they are wrapped in plastic wrap. I also had them leveled. The first layer was already the cake board (I used a dab of icing on the board to keep the layer from sliding) and the board was on a lazy Susan.
Lets get started.
We start out with the ingredients. Apply simple syrup to the first layer. I love my homemade water bottle with some holes in the lid – you could always use a pastry brush to apply it.
I use a pastry bag to put my Swiss Meringue Buttercream on and then smooth it out with an offset icing spatula. You can just apply the icing with the spatula but you will get more crumbs in the icing.
Add the next lay and repeat the process until all layers are added then ice the top and sides of the cake.
Now we put some ganache on the top. Add some SMBC rosettes to the top and garnish with cake crumbs. (just the trimming from leveling the cake crumbled in a food processor.)
You’re now done in record time. How easy was that? Small steps coming together to get the project done!
- Cake Board
- Cake Crumbs
- Turntable/Lazy Susan (not required but helps a lot)
- Pastry Bag with a Star Tip (Ateco #21)
- Offset Spatula