Cooks Note How To Frost A Two Layer Cake Recipes

Steps:

• 1. Brush any loose crumbs from the cooled cake layer. Place 4 strips of waxed paper around edge of cake plate. Place the layer, rounded side down, on the plate. The waxed paper will protect the plate as you frost.2. Spread about 1/3 cup creamy frosting (1/2 cup if using a fluffy frosting such as White Mountain Frosting) over the top of the first layer to within about 1/4 inch of the edge.3. Place second cake layer, rounded side up, on the first layer so that the 2 flat sides of the layers are together with frosting in between. Coat the side of the cake with a very thin layer of frosting to seal in the crumbs.4. Frost the side of the cake in swirls, making a rim about 1/4 inch high above the top of the cake so the top won't appear sloped. Spread the remaining frosting on top, just to the built-up rim. Remove waxed paper strips.How to Coat Cake SidesTwo filled cake layers with frosted sides (not top) can be rolled in chopped nuts or candies to evenly coat the sides. Place nuts on waxed paper or cutting board. Hold cake as shown. Roll side carefully in nuts to coat.How to Glaze a CakeTo glaze the top of a cake, pour or drizzle glaze over top of cake. Spread with a spatula or the back of a spoon, allowing some glaze to drizzle down the side.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• *Cool cake layers completely. Brush loose crumbs from the sides.*Place one cake layer, top side down, on a serving plate. Tuck strips of waxed paper under the edge of the cake to keep the serving plate clean. Spread about 1/4 of the frosting evenly over the first layer to within 1/2 inch of the edge.*Place the other cake layer, top side up, on the frosted layer. Spread the side of the cake with a very thin coat of frosting to seal in the crumbs.*Use about 2/3 of the remaining frosting to spread a thicker layer over the sides. Use upward strokes to create the best shape.*Spread the remaining frosting over the top of the cake just to the frosted sides. Carefully remove the waxed paper strips from under the cake.

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
• Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
• Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
• Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.