how to cover a layered cake with vegan frosting

 Tres Leches Vegan Cake - photo by Kimber Espinel at The Little Plantation

 Tres Leches Vegan Cake - photo by Kimber Espinel at The Little Plantation

Here a step by step to fill-and-cover your cakes. With vegan frosting, which are usually a bit more runny and delicate compared with an usual frosting.  The first time I actually frost a cake ( just a few months ago) I couldn't believe how easy and satisfying it was. I personally find the decorating of a cake particularly meditative, a meditation in pursuit of beauty.

With our ever-evolving world and the social media interaction, we are becoming dependent on a constant media interchange.  If technology has allowed us to simplify communication, it has pushed us to abandon that liberating feeling of boredom typical of our childhoods. Do you remember what it feels to be bored? In all honesty, I hardly do. 
But I am trying hard to do less and be more. Staring at passing clouds or at the ants busyness, just to "do nothing". And enjoy some presence to the moment.
 And, if clouds and ants are not your things, then frost a cake. It is always a good idea to frost a cake to beat our social media idiosyncrasy.
The switching away from the "should" (connect/do/listen/answer calls...)  shall give us a renewed feeling of freedom.
More cakes, more friends less algorithms.


What do you need: offset spatula, ice cream scoop or a big table spoon of your choice, a barbecue wooden stick.
Tips and Tricks: If the cakes are rounded on top make them even cutting the top with a sharp knife. Keep the frosting always a bit cool. If you are a slow and the frosting becomes too runny, put frosting & cake back into the fridge for few minutes. If the frosting is too stiff or cold whisk it until smooth but still creamy. Measure your filling in equal quantities using the same spoon or an ice cream scoop. If the cake appears wobbly, poke in the middle of the piled layers a long barbecue stick, this helps to keep stability while you cover the cake.  The last cake on top has to be upside-down to make a perfect final appearance.

  Tres Leches Vegan Cake  - photo by Kimber Espinel at The Little Plantation

  Tres Leches Vegan Cake  - photo by Kimber Espinel at The Little Plantation

 Tres Leches Vegan Cake - photo by Kimber Espinel at The Little Plantation

 Tres Leches Vegan Cake - photo by Kimber Espinel at The Little Plantation

  • Place your cakes on top of each other measuring your filling, so each layer appears equal in the slices. (If the filling is different in color from the frosting leave 2-3 cm from the edges of the cake, and pipe all around the filling some frosting so the colours don't get mixed).
  • Repeat for all your layers and place the last cake upside-down.
  • If the layered cake is too unstable and the filling appears too slippery place a barbecue stick in the middle, and put into the fridge for few minutes if needed. If you will leave the cake in the fridge for a long, then better to cover it with clear film.
 Tres Leches Vegan Cake - photo by Aimee at twiggstudios.com  

 Tres Leches Vegan Cake - photo by Aimee at twiggstudios.com
 

In this cake above we had to soak the layers in pistachio milk ,which was pouring out the sides, luckily the colour was almost transparent but in other cases this could represent a problem.

 Tres Leches Vegan Cake - photo by Aimee at twiggstudios.com

 Tres Leches Vegan Cake - photo by Aimee at twiggstudios.com

  • Scoop some aboundant frosting of top of the cake.
  • With an offset spatula or your favorite spatula, ( I love to use this terrible silver knife above, even if I own a proper spatula), you will start spreading the crumbs coating layer, which aesthetically makes a so called naked cake, and more prosaically is meant to hold the crumbles and the little mess, so you can cleanly cover your cake with the thicker, final layer of frosting.
  • To make a naked cake simply spread an even layer of frosting across the top. Spread all the extra frosting, exceeding from the edges, down the sides making a thin layer all over the cake. Add some frosting if it is needed.
  • Make sure all the gaps are filled with the frosting, and you can (very gently) scrap away any extra.
  • Do not put the extra frosting back in the bowl with the rest of it, because it is now full of crumbs or tiny bits.
  • If you want to completely cover the cake leave it in the fridge for 15-20 minutes before continuing with the final, thick layer.
  • To completely cover the cake scoop more frosting over the top and continue down the sides as before. To have the frosting perfectly smooth wash the spatula and a dry it with a clean cloth, do this between each passage. Spread the frosting all round anddraw the spatula up and in toward the center of the top of the cake, to have an even and smooth surface and clean edges.
  • In case you want a completely covered cake remember to make a very thick frosting layer to avoid a fast oxidation and discoloration from the contact with the cake sponge.
  • The final touch to decorate the cake is up to you!
    Have fun! Silvia x

A naked cake in the picture above.


A fully covered cake in the picture below.

silvia_salvialimone