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My aunt watched me frost a cake for 10 minutes and then asked one question that fixed 2 years of ugly cakes
Last weekend I brought a birthday cake to my aunt's house in Dayton and she stood at the counter watching me slap buttercream on with a spatula and getting crumbs everywhere. She did not say a word the whole time, just waited until I was done and asked if I had ever tried flipping the cake upside down first. The top dome is the flat part when you flip it, so you get a level surface and no crumb mess, and I just sat there feeling dumb because it never crossed my mind in 2 years of baking. Tried it on a carrot cake Tuesday and the finish was clean on the first pass. Am I the last person to learn this trick or is this one of those things nobody tells you?
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the_rose1mo ago
Two years is nothing, I frosted cakes for way longer than that before someone told me. It stings a little when the fix is that simple and nobody ever bothered to mention it, but that is just how baking tips go. Most people learn from a grandma or a class and the rest of us just wing it and wonder why our cakes look like a toddler did them. Flipping works great too because the bottom is always flat from the pan, so you get that clean edge instead of chasing a dome around with a spatula. Just freeze the layers for like 15 minutes before you flip, that keeps them from cracking on you.
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