Icing a square cake with royal icing involves creating a smooth, even surface with straight edges, achievable using icing smoothers and a few key techniques.
While the provided reference is brief, here's a breakdown of how to ice a square cake with royal icing for a professional finish, incorporating generally accepted baking practices:
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Prepare the Royal Icing: Make a batch of royal icing to a medium-stiff consistency. It should hold its shape but still be spreadable.
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Level the Cake: Ensure the cake is level on top for an even icing application. If necessary, trim the top with a serrated knife.
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Crumb Coat (Optional but Recommended): Apply a thin layer of royal icing (or buttercream) to the cake. This "crumb coat" traps any loose crumbs and provides a clean base for the final layer of icing. Chill the crumb-coated cake in the refrigerator until the icing is firm.
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Apply the Royal Icing:
- Spoon a generous amount of royal icing onto the top of the cake.
- Use an offset spatula or palette knife to spread the icing evenly across the top and down the sides. Work quickly to prevent the icing from drying out.
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Smooth the Icing:
- Hold an icing smoother (or scraper) against the side of the cake.
- Turn the cake turntable (if you have one) or carefully rotate the cake while holding the smoother in place. This will remove excess icing and create a smooth surface.
- Repeat this process around all sides of the cake, wiping the smoother clean after each pass.
- For the top surface, gently drag the smoother across the icing, overlapping each pass slightly to ensure a smooth, even finish.
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Sharpen the Edges:
- Use the icing smoother to create sharp, clean edges. Hold the smoother at a 90-degree angle to the top surface and gently press down, removing any excess icing that has built up at the edges.
- Clean the smoother after each pass to avoid smearing the icing.
- Repeat this process until you achieve sharp, defined edges. You can even use a small, sharp knife for extra precision.
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Finishing Touches: If desired, decorate the iced cake with additional royal icing decorations, sprinkles, or other embellishments.
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Drying Time: Allow the royal icing to dry completely before handling or serving the cake. Drying time depends on the humidity and the thickness of the icing but can take several hours or overnight.
Tips for Success:
- Consistency is key: Make sure the royal icing is the correct consistency for spreading and smoothing.
- Work quickly: Royal icing dries quickly, so work efficiently to avoid a lumpy or uneven finish.
- Use a turntable: A turntable makes it easier to rotate the cake while smoothing the icing.
- Keep your tools clean: Wipe the icing smoother and spatula clean frequently to prevent smearing.
- Practice makes perfect: Don't be discouraged if your first attempt isn't perfect. Keep practicing, and you'll improve your technique.
- Cornstarch trick: Lightly dusting your hands with cornstarch can help prevent the icing from sticking to your fingers when handling the smoother.
