Technique: Icing


The process of applying a sweet coating to cakes and other baked goods. This method is used to improve the appearance, and keeping qualities of the cake or baked good by forming a protective coating around it. Icing or Frosting is also a way of adding flavor and richness to cakes and baked goods.

For best results, first remove any crumbs with your hand or a pastry brush. Put a few strips of waxed paper around the outside of the cake to keep the plate clean of icing. Spread about 1/2 cup of icing on the top of the bottom layer. Next, put the second layer on top of the first and evenly spread a thin layer of icing around the sides of the cake; this will hold in any remaining crumbs and is called a crumb coat. Chill the cake for 15 to 20 minutes to set the crumb coat. Then, add a second, thicker layer of icing around the sides. Finally, add the remaining icing to the top and spread evenly, blending the edges. Remove the waxed paper and allow to sit for one hour before serving, if time permits.


Other names: Frosting, Ice, Iced
Translations: Apledojums, Glajus, Glazură, Zaleđivanje, Đóng băng, Lukier, Suikerglazuur, टुकड़े, Congelamento, Обледенение, Γλάσο, تثليج, 착빙, Námraza, Lapisan gula, Tumpang, 积冰, Formació de gel, Zaledenitve, Námraza, Formazione di ghiaccio, התקרחות, Залеђивање, アイシング, Glaçage, Vereisung, Isdannelse, Formación de hielo, Обмерзання, Jäätyminen, Глазура



Related Cooking Videos