DIY Network

DIY Basic: Frosting a Cake From "Ask DIY Cooking & Entertaining" episode DADC-102

DIY's gourmet chef Paul Sturkey puts the finishing touches on a freshly frosted cake. Paul's secret for a delicious cake: keep it moist by first brushing on a simple-syrup made from sugar water and fruit juice.

You don't have to go to a bakery to get a beautiful cake for dessert. Chef Paul Sturkey shares some expert tips (some of which he picked up from his wife who's a pastry chef) for frosting a cake.

There are two key factors in making a great cake:

(1) Make sure that the cake is moist.
(2) Make sure that it looks good.
Here's how to achieve both objectives:

Ingredients for syrup:

Water
Sugar
Juice and rind of one orange
Juice and rind of one lemon

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	Figure A
	Figure B
	Figure C
	Figure D

• Bake your cake in a 10-inch pan that's 2 inches deep. Allow the cake to cool before removing it from the pan.

• Slice the cake in half lengthwise -- cutting through the middle -- using a long slicing knife (figure A). Place your free hand on the top of the cake to help guide the knife through evenly.

• Slide the top half onto a flat surface such as a cardboard circle.

• Pro's Tip: To make certain that the cake stays moist and delicious, create a simple syrup using 1 parts sugar to 2 parts water. Add the juice of one lemon and one orange. Place the rinds in the solution, and boil the mixture until the sugar dissolves. Allow the mixture to cool, then brush onto the bottom half using a pastry brush (figure B).

• To ice the cake you'll need a long, thin icing spatula. Use one that's 12 inches long, at least 3/4 inches wide and flexible.

• Place the icing in the center of the cake bottom and begin spreading it, working your way to the outside (figure C).

• Place the top half on the cake.

• Brush some of the syrup onto the top layer.

• Ice the top of the cake, then begin work on the sides. Put frosting on the side of the cake and work your way around (figure D).

• Finish off the look of the icing by sculpting sharp edges with the icing spatula.

RESOURCES :
Sweet Celebrations: The Art of Decorating Beautiful Cakes
Model: 0684846756
Author: Sylvia J. Weinstock

Irresistible Cakes
Model: 0754803139
Author: Sarah Maxwell and Angela Nilsen
(2001)

Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com

Wooden Knife Drawer Inserts and Plastic Knife Covers
Williams-Sonoma
Website: www.williamssonoma.com