The hardest part of making a pretty layer cake is usually frosting around the sides—filling in gaps, spreading at an awkward angle, working fast enough so that the icing doesn't slide onto the countertop... But if you want to keep the process stress-free, try leaving the sides un-frosted. It can be just as pretty.
This technique works great if you have a fluffy filling, maybe one dotted with fruit or nuts. You'll have plenty of frosting, since you don't need it for the sides, so add a little extra in between each cake layer to make it dramatic. Then plop some on the top, and you're finished.
We think it also looks nice to have two different textures and colors, like a frosting in the middle and a ganache on the top. In fact, chocolate ganache is the perfect icing to use in this situation. It drips beautifully down the sides, eliminating the need to do anything else.
Here are the recipes pictured above:
• Chocolate-Orange Layer Cake, from Cooking Light (top).
• Ginger-Pecan Cake, from Martha Stewart (above).
Is this anyone's go-to technique? Any other tips?
Related: How to Frost a Layer Cake (an easy tutorial if you do want to go all out)
(Images: John Autry; MarthaStewart.com)
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It seems like this would work at party where the cake will be consumed quickly, but otherwise wouldn't it dry out faster? Even when covered properly, the part of the cake that is cut and exposed is noticeably drier than the interior each time I go for another piece. The frosting usually acts as a barrier to keep moisture in.
louiedog is right, the frosting is there to be delicious AND to protect the cake. But a baked edge won't dry out nearly as fast as a cut interior surface, that's when you get the hard crusty crumbs no one likes.
i just did a 3 layer, fully frosted cake for easter and was not aware that frosting sliding off and odd angles where an issue...like at all.
don't get me wrong i'm digging the look of these unfrosted cakes, but don't do it just because you can't frost one properly.
i am not a professional and have not taken a cake class. Frosting a whole cake to be smooth is easy, and if you are having these problems you need to get yourself some offset spatulas and a new frosting recipe.
I love this idea! The sides are always the part I mess up, no matter if I freeze the cake, do a crumb coat, etc.
This is my go-to style for cakes! I'm not crazy about icing anyway, but I think it makes cakes look elegant, and it's much easier.
As one of those people who pretty much only likes cake for the icing...you just rendered this cake pointless :-P.
Your icing shouldn't slide off the cake if a)the cake is completely cooled and b)the frosting is thick enough. If it's too slidey, add in a pit of confectioner's sugar to thicken it up.
i actually like cakes like this, too much frosting and it overpowers the cake! but yes it does dry out faster.
I'm a frosting clod, and I will definitely be going this route in future. Although I recently tried out a new-to-me vegan frosting that was WAY easier to work with than the usual buttercream. But like I said, I'm a frosting clod.
Ok, so the cake pictured, that's more of a glaze than frosting, in which case, it will run off the side, so don't "frost" a cake with a "glaze."
one of my favorite bloggers introduced me to this and I love how it looks- see here: http://rosylittlethings.typepad.com/posie_gets_cozy/2010/06/my-goto-birthday-cake.html
ps-the frosting is the best i've ever had!!