When frosting your cake, make sure you have the right tools, time, and attention to detail. Follow these easy steps for frosting your cake. (The directions are for a double-layer, 9 inch cake but can be easily adapted to other sizes.)
Gather your tools, including wax paper, offset spatulas, and a silicone brush.
Have your bottom cake layer on a cardboard round (or the board it will sit on), and place strips of wax paper underneath it around its borders.
Use the silicone brush to gently sweep off excess crumbs, and then use a wide-angled spatula to spread an even layer of frosting on top of the bottom layer. Put the second layer on top and again sweep off excess crumbs.
Spread another layer of frosting on top of the cake and all around the sides. You’ve now formed your crumb coat. Refrigerate the cake for the frosting to crust over.
Remove the cake from the refrigerator and use an offset spatula to spread frosting cleanly and evenly, beginning first on top and then frosting the sides. Use the spatula to achieve a flat, smooth look, adding and removing frosting for a finished, polished presentation.