This Step Will Make Frosting Cake So Much Easier And Mess-Free - Tasting Table

The Spruce Eats recommends chilling your cake before trying to ice it. Let the cake get to room temperature, then wrap it in plastic to keep in the moisture. Place the cake in the refrigerator or freezer for a few hours — or even a few days, if you don't want to frost it right away. A cake that's been sitting in the refrigerator will be less prone to crumbs than a room temperature cake, making for easier, smoother icing.

Further, as Southern Living explains, you'll need a thin layer of frosting called a crumb coat. Once the cake is fully cooled, apply a thin layer of freshly made frosting so that it barely covers the cake. Once the frosting is smooth and completely covers the surface of the cake, put the whole thing back in the fridge until the frosting is set. This crumb coat glues the crumbs to the surface and provides an even base for the primary layer of frosting, and seals in moisture if you don't plan on decorating your cake right away.

Once your crumb coat is fully set, you can add the final coat of frosting. With a smooth, crumb-free surface to work on, it'll glide off the spatula like a dream — leaving you with a sleek, professional-looking cake.

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