The One Step You Shouldn’t Skip Before Frosting a Cake

Baking and frosting a cake isn’t exactly complicated, but it does test the patience of a baker. It can be exciting to assemble the ingredients of a cake and see them rise in the oven to become not a batter but an actual cake. When it comes out of the oven, the urge to start frosting can be overwhelming, but that’s how frosting turns into a runny mess. Allowing a cake to cool, even chilling it down below room temperature, is a great way to make sure your patience is rewarded when you frost it for the final presentation.

Key Takeaways:

• Do not frost the cake directly out of the oven, as it will crumb.
• Wrap the layers in plastic and place in the fridge for at least 2-3 hours.
• Layers can be kept for a week in the fridge in case you need time for your cake decorating.

“We all know the cake is a delicate thing, and even if you let it cool completely to room temperature before frosting, it’s still tender and fragile.”

Read more: https://www.thekitchn.com/why-you-should-chill-your-cake-before-frosting-230667