Skill level


Equipment you will need for this technique

Cake turntable (optional, but very useful)

Palette knife

Cake scraper

Dan Lepard shows you how to ice a cake with buttercream for a professional finish.

The first layer of buttercream is called a ‘crumb coat’. This is applied to seal in any crumbs and to help smooth the surface of the cake. The second layer is then applied for a smooth finish.

-Dollop a large spoonful of buttercream onto the cake and then smooth it over the top of the cake to create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat.

-Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it is smooth.

-Chill in the fridge for two hours; then repeat with another layer of icing. Chill in the fridge for another two hours.