If you’ve never made frosting from scratch before—don’t worry. Your BakerCrate frosting mix takes care of the hard part. All you need to do is add the wet ingredients, mix it up, and you’re good to go. Here's how to get it smooth, fluffy, and easy to use.
Why It Matters
It should be soft but not melty—when you press it, it should give but still hold its shape. Cold butter will leave lumps, and melted butter won’t whip properly.
Use a hand or stand mixer on medium speed for about 5–7 minutes. It should look lighter in color and creamy. This step adds air and makes the final frosting super smooth.
Pour it in gradually so it blends easily. Mix on low at first (to avoid a sugar cloud!) then turn it up once it starts coming together.
Add it slowly and beat well after each splash until your frosting is light and fluffy.
💡 Pro tip: If you see air bubbles, switch to a spatula and stir gently by hand, pressing against the sides of the bowl. This smooths it out without overmixing.
If you’ve ever tried frosting a cake and ended up with a crumbly mess… this one’s for you.
A crumb coat is just a super thin first layer of frosting that helps “seal in” crumbs before you go in with your final layer. It’s like giving your cake a little primer coat so the final layer goes on smooth and clean.
Why it Matters:
This makes them firmer and easier to handle—less sliding, fewer crumbs.
Use just enough to lightly cover the cake. It's ok if you can see the cake peeking through. This isn't the pretty layer!
💡 Pro tip: Use a small bowl of frosting, and scrape your tools into a separate bowl. That way you don't get any crumbs in your big bowl of frosting.
Scrape off any excess so it’s just a light, even layer.
Pop the cake in the fridge for 15–30 minutes to set the crumb coat.
Go in with your full layer of frosting—smooth, swirly, swoopy—whatever you like. No crumbs in sight.
There’s no one “right” way to frost a cake—just the way that feels fun, doable, and true to your style. Whether you love the look of smooth sides, rustic swirls, or textured lines, this guide walks you through four beginner-friendly finishes you can create with just a spatula.
Each one looks beautiful in its own way, and even if your frosting turns out a little rough around the edges, your cake will still taste amazing. This is about enjoying the process, trying something new, and building confidence—not chasing perfection.
What it looks like: Clean edges, flat top, bakery-style finish
Best for: Birthday cakes, piped decorations, or layering sprinkles/drips on top
You’ll need:
How to do it:
1. Crumb coat your cake and chill it for 30 minutes. This helps trap crumbs and gives your frosting something to grip onto.
2. Apply a generous layer of frosting all around the sides and top—don’t worry about neatness yet.
3. Hold your icing smoother or bench scraper vertically against the cake, at a 45 degree angle to the side of the cake. Gently turn the turntable or slowly rotate your cake board on the counter.
4. Use steady, even pressure as you scrape excess frosting off and reveal a smooth surface. Patch holes with more frosting and continue scraping..
5. Clean your scraper after each turn to avoid dragging extra frosting.
6. Use your offset spatula to level the top by pulling toward the center from the outer edge.
💡 Pro tip: If it’s not perfect, keep going until it’s clean-ish—then decorate with swirls, sprinkles, or a border to soften any rough spots.
What it looks like: Soft swoops and waves that look casual but charming
Best for: Rustic cakes, celebration cakes, any style that embraces movement
You’ll need:
How to do it:
1. Apply your frosting generously (don’t scrape too thin).
2. Use your tool to make curved swoops in the frosting.
3. For the sides, swipe in soft arcs or “C” shapes.
4. For the top, drag the spatula in a spiral inward from the outside edge.
💡 Pro tip: This is the easiest style to try first—it hides imperfections and always looks lovely and classic.
What it looks like: Even ridges that wrap around the sides of the cake
Best for: Simple, modern, rustic-style cakes. Looks great with floral toppers or layered under piping/sprinkles
You’ll need:
How to do it:
1. Frost your cake as usual with a smooth-ish finish.
2. Hold the flat edge of your spatula gently against the cake’s side.
3. While turning the turntable (or slowly rotating your cake board), let the edge create light horizontal lines as it drags through the frosting.
4. Go around a few times until the ridges are even. Clean your tool often.
💡 Pro tip: You can control how deep or subtle the ridges are by adjusting your pressure.
What it looks like: Gentle ridges running from base to top in vertical strokes
Best for: Tall cakes, minimal designs, and adding structure
You’ll need:
How to do it:
1. Frost your cake as usual with a smooth-ish finish.
2. Hold your tool vertically against the side of the cake.
3. Gently pull upward from bottom to top in one motion, creating a soft vertical line.
4. Repeat this around the cake, slightly overlapping if needed.
5. Wipe your tool clean every few strokes for consistency.
A little color can go a long way—but it’s easy to go from soft pastel to highlighter green with just one extra drop. Don’t worry! With a few quick tips, you’ll get beautiful, vibrant (or subtle!) shades every time—no fancy mixing chart required.
Why It Matters
Use gel colors whenever possible.
They’re more concentrated, so you only need a tiny bit—and they won’t water down your frosting.
Avoid liquid food coloring for large batches.
It takes a lot more to get vibrant results, and it can mess with your buttercream consistency.
Gel colors are strong! Dip a toothpick into the color and swirl it through your frosting to start.
Frosting deepens as it sits—especially with bold colors. Let it rest before deciding if you need more.
It’s easier to go darker than to try to backtrack. Build color gradually.
Think whisper, not shout—a barely-there swipe of color will give you beautiful results.
💡 Pro Tips
