LinsFood | by Azlin Bloor

In-Depth Recipes, Food Culture & Food Stories

MENUMENU
  • Home
  • Recipes
    • Recipe Categories
      • Amuse-Bouches, Canapés and Starters
      • Cookies
      • Desserts
      • Dips, Sauces and Gravy Recipes
      • Eggless Recipes (Desserts & Baking)
      • Birthday and Occasion Cakes and Cupcakes
      • Cheese (Types and Recipes)
      • Gluten Free
      • Healthy Recipes
      • Meat Recipes
      • Noodle Recipes from around the World
      • Rice Recipes from around the World
      • Salad Recipes
      • Soups and Stews from around the World
      • Seafood
      • Vegan
      • Vegetarian
    • Seasonal Recipes
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • What's in Season Now?
      • Autumn (Fall) Recipes
    • Festive Recipes
      • Chinese New Year Recipes
      • Valentine's Day Recipes
      • Nowruz Recipes (Persian New Year)
      • Easter Recipes
      • Ramadan Recipes from around the World
      • Eid Recipes from around the World
      • Thanksgiving Recipes
      • Christmas Recipes from around the World
    • Collections
      • Alcoholic Drinks
      • Alcohol Free Drinks
      • Breakfast & Brunch Recipes
      • Cake Decorating 101
      • Fine Dining
      • Gin Recipes
      • Pantry Recipes
      • The Chilli Pepper Page
      • Top 12 Chicken Recipes
  • World Cuisines
    • American
    • British Recipes
    • Burmese Recipes
    • Chinese Recipes
    • East and West African Recipes
    • Eastern and Central European Recipes
    • French Recipes
    • South Asian Recipes (India, Pakistan & Sri Lanka)
      • Kashmiri Recipes
    • Indonesian Recipes
    • Italian Recipes
      • Risotto Masterclass
    • Japanese Recipes
    • Korean Recipes
    • Latin American Recipes
    • Middle Eastern and North African Recipes
      • Persian Recipes
      • Tagine Masterclass
    • What is Singapore and Malaysian Food?
    • Spanish Recipes
    • Thai Recipes
    • Turkish Recipes
    • Vietnamese Recipes
  • Reference
    • Ingredients

      Ingredients
    • The Edible Garden

      The Edible Garden
    • What’s In Season?

      What's In Season?
    • Oven/Cooking Conversions

      Oven/Cooking Conversions
  • Travel
  • Media
  • About
    • About Me

      About Me
    • Online Cooking Courses

      How to cook noodles
    • My Cookbooks

      Singapore Recipes

Icing and Filling Cakes with Buttercream

Jump to Recipe·Print Recipe

Coffee Cake Slice

Please visit the Cake Decorating Page for all things Cake and recipes as well as step by step cake links. You can also find other types of buttercream ideas for filling Madeira Cakes on the Buttercream Icing page.

Icing and Filling Cakes with Buttercream is a very straightforward process. You can buy these cake cutters these days that allow you to slice cakes in half, evenly, although I never bother. If you use a long serrated knife and keep turning the cake a quarter turn as you slice, you should be pretty much spot on. Failing that, get a ruler, 4 or 5 toothpicks and insert the toothpicks the same height from the bottom, all around the cake, i.e. midway. Then, it’s just a matter of slicing the cake with the knife lightly resting on the toothpicks, all the way through, still turning the cake as you go along.

Madeira cakes always have a dome shape, see Madeira Cake page for more tips. We need to level the top of the cake, using the same principle as above or place a small saucer in the cake pan you used. Place the cake on it, and just slice off the top to level. Some people like to trim off the brown edges/crust all around the cake but I prefer not to, actually liking the crust.

Slicing the cake in half
buttercream and jam
Crumb Coat, How to Ice a Cake
Crumb Coat

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Coffee Cake with Buttercream and Rose Decorations

Icing and Filling Cakes with Buttercream


★★★★★

5 from 173 reviews

Print Recipe
Pin Recipe

Description

A step by step tutorial on how to ice and fill a cake with buttercream.


Scale

Ingredients

  • Things you’ll need:
  • 1 x 20cm (8″) Madeira Cake
  • 1 portion Buttercream Icing
  • half a cup smooth raspberry or strawberry jam
  • food colouring as you see fit to colour your icing

Tools

  • offset spatula
  • cake stand
  • 5cm (2″) strips of paper x 5, any kind of plain paper

Instructions

  1. Level the top of the cake as discussed above.
  2. Half the cake, again, as discussed above.
  3. Place the top half aside and the bottom half on the cake stand.
  4. Slide the strips of paper all around the cake to completely cover the cake stand.
  5. Spread the icing all over the bottom cake. If you find that the icing is too thick to spread easily, just add half – one teaspoon of milk/water and stir to mix.
  6. Follow the icing with the jam and place the top half back on the bottom half.
  7. Using the offset spatula, apply a layer of icing all over the cake. This is called a crumb coat or first coat, it smoothes out all the crumbs for the second coat.
  8. Place in the fridge for 30 minutes.
  9. Apply a second layer of icing, smoothing it with a spotless spatula with single strokes. By spotless, I mean wipe the icing off the edge of the container to get rid of it before you start again, otherwise you’ll just be displacing and dragging what’s already on the cake.
  10. Pipe decorations as per whatever cake you are making, roses are always a hit with the ladies, young and old. I have a YouTube video as well as a recipe: Lemon and Raspberry and Rose Cake.

Did you make this recipe?

Tag @azlinbloor on Instagram and hashtag it #linsfood

 

 

 

 

Comments

  1. Anita Armstrong says

    23/08/2017 at 4:46 pm

    Brilliant tutorial, thank you.

    Reply
    • Azlin Bloor says

      23/08/2017 at 5:36 pm

      Thank you!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




LinsFood | by Azlin Bloor

Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
Click here to read more about me!

Language

ArabicMalayFrenchSpanishHindiChinese (Simplified)ItalianRussianEnglishGerman

My Latest Posts!

  • oysters on a plate with chill marinadeThai Style Grilled Oysters (plus How to Shuck Oysters Video)
  • Marmalade Duck with Sichuan PeppercornsMarmalade Roast Duck with Sichuan Peppercorns (perfect Chinese New Year Recipe)
  • Vegan Mapo Tofu on white rice, in a bowlVegan Mapo Tofu (perfect Vegan Chinese New Year Recipe)
  • Kashmiri chilli powderWhat is Kashmiri Chilli? (Essential Ingredient in the South Asian Kitchen)
my foodgawker gallery
Tasty Query - recipes search engine
Foodies100 Index of UK Food Blogs
Foodies100

Cook with me on Udemy!

Cook With Me

LinsFood contains affiliate links. This means that we earn a commission off any purchases that you might make by clicking on some of the product links.

Contact Me     Privacy Policy     Cookie Policy
Copyright Azlin Bloor | LinsFood.com 2011-2021
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.