Cake Ring Hack for frosting
Is smoothing cake frosting an aggravation-inducing nuisance every time? The cake ring hack has been a game changer for this home baker!
Servings: 16 (variable)
Calories: 753kcal
Equipment
- 1 Adjustable Cake Ring (linked is the one I use in the video/photos; it's 15cm/5.9inches tall and expands in diameter from 6-12". A 20cm/7.87" ring is also available for taller cakes.)
- 1 Acetate sheet (I cut my sheet from an 8-inch roll; the sheet I use is 8 inches by about 30 inches)
Ingredients
- 1 6-, 7-, or 8-inch cake (make sure the cake height doesn't exceed the width of your acetate)
- 1 batch frosting of your choice (I usually use cream cheese buttercream, but any butter-based frosting should work. So does using whipped cream.)
Instructions
Stack
- Stack / fill your cake layers (like you normally would.) We should be on familiar ground so far. 😉
Pipe
- Pipe on a layer of frosting (as evenly as you can, but don't stress about it.) Spread a layer of frosting over the top. (Reserve some frosting in case you need to fill gaps in the sides later.)
Wrap
- Wrap the cake in a layer of acetate, keeping the bottom edge even with the cake board. (The acetate sheet should be long enough to wrap around the cake with a bit of overhang.) The entire perimeter of the cake should be touching the acetate, but you don’t need to pull it tight. Now…
Squeeze
- Place the cake ring around the outside of the cake+acetate - and then SQUEEZE! The harder you squeeze, the better. (I’ve had the ring handles leave dents in my hands). It takes some compression to press the frosting hard enough to force it against the acetate to smooth it. If you notice a big ‘lip’ of excess frosting at the top cake edge, even it out as much as you can with the top of the cake.
Freeze
- Now the whole thing goes in the freezer, and I generally leave mine for at least an hour if the cake layers were at room temperature. The frosting HAS to feel very firm to the touch before you try taking the acetate off or the frosting will stick.
Release
- Remove the cake ring and the acetate, and smooth any holes out with remaining frosting. If the top edge was even-ish going into the freezer, it hopefully won't take much to get the top edge sharp and smooth - a hot knife can make quick work of any uneven spots. Refrigerate until no longer solid; if using a butter-based frosting remove from the fridge an hour or two before serving. If using whipped cream refrigerate until ready to serve.
Video
Notes
(Calories listed correspond to an 8-inch chocolate cake frosted with cream cheese buttercream)
Nutrition
Serving: 1serving | Calories: 753kcal | Carbohydrates: 97g | Protein: 8g | Fat: 37g