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Fairport-E.Rochester Post
  • Food tip: Icing cakes

  • “Baking the cake to the right consistency is essential for it to staying together,” Marina Sousa of Just Cake said, adding that it is important to let a cake properly cool before adding icing. If a cake is still warm, icing will not adhere correctly.

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  • If you’ve ever frosted a cake, you know it sounds easier than it really is.
    With a few tips from celebrity pastry chef and cake artist Marina Sousa of Just Cake, you can learn how to ice like a pro.
    According to Sousa, perfection starts in the oven.
    “Baking the cake to the right consistency is essential for it to staying together,” she said, adding that it is important to let a cake properly cool before adding icing. If a cake is still warm, icing will not adhere correctly.
    Sousa, a frequent guest on The Food Network says the crux of icing is this:
    “Once it’s cooled, it’s time for a thin layer of frosting called a “crumb coat.” Spreading this thin layer on and letting it dry will seal in all this little crumbs so they can’t mess up your final layer. After about 15 minutes, it’s time for a second and final frost. Start with a thick layer on the sides, working from the top toward the bottom, always wiping off your spatula before putting it back in the icing bowl. Finally, spoon a mound of frosting in the center of the top of the cake and spread it out toward the edges. Take long strokes, all in the same direction, until you have a smooth, crumbless finish.”
    Check out Sousa’s stunning and creative cakes at www.justcake.com.
     
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