Frosting & Decorating Cakes and Cupcakes

Before applying frosting to your baked goods, make sure they are completely cooled.  

Lightly dust the cooled cake with a pastry brush or your hand before frosting to remove as many loose crumbs as possible. “Crumb coat” your cake by applying a very thin layer of frosting to your cake and refrigerate it until it is set before applying the final layer of frosting. This will seal in the crumbs, ensuring a clean final appearance.When frosting cakes, flip the cooled cake upside down before icing so that the top is perfectly flat and even. Frost top of cake, followed by the sides, and finish by smoothing out the top one last time. For a two layer cake, cut off rounded tops with a sharp knife to create a flat surface and flip layers upside down. Place a layer of frosting on the flat top of one (upside down) cake, then place the other cake (upside down), and finish by frosting the sides and top of the cake. 


When cutting your baked goods, heat a knife under very hot water and lightly pat dry with a towel before cutting each piece for clean, crumble-free slices. Even use unwaxed dental floss to slice through gooey sticky baked goods like fudgy brownies.

To keep your baked goods moist, store fully cooled dessert in an air tight container with a few slices of fresh apple, sugar cubes, or a slice of fresh bread to keep desserts fresher longer.