To make a cake more pleasing to the eye and yummier to the tummy, we top it with a sugary paste referred to as icing or frosting. Different types of cake frosting include butter cream, whipped cream, ganaches, glazed, and the list goes on and on, but for a smooth, soft cake frosting it is best if you use whipped cream or butter cream. Both of these spread easily since they both create a frosting that is silky and soft. You can spread either one evenly on the surface of the cake while filling in the layers also if needed.
Before applying the frosting to the cake, make sure that you let it cool off sufficiently before you spread the frosting onto the cake. You can use a wire rack so that the cake can cool on every side at the same time and brush away excess crumbs with a pastry brush.
By putting the cake on a cake stand and rotating it, the cake can be frosted one layer at a time. In order to keep your hands clean while spreading the frosting evenly you can use what is called an offset spatula. If you put a cup of frosting in the middle of the cake and spread it with the spatula out to the edges and leave a half inch, the pressure this creates will make the frosting spread more when you put on the top layer.
Next, put a not yet frosted layer with the bottom half facing up, on top of a frosted layer and spread the frosting the same way. Again, you can spread the frosting more easily around the sides of the cake by rotating the cake stand. Seal up the side of the cake so that crumbs don’t escape and then spread another layer of frosting for a thicker coat.