To Ice or Frost a Wedding or Any Flat Top Cake

Ingredients

• ordinary powdered sugar
• finer powdered sugar

Directions

1. Once the cake is baked and cooled, trim off rough edges and brush away crumbs.

2. For the first icing, apply a thin layer of ordinary powdered sugar to fill in hollows.

3. If you're in a hurry, you can use only one coat of the finest powdered sugar.

4. If using a first coat, place the cake in a warm area to dry before adding the second coat.

5. For the second coat, prepare icing that is soft enough to spread smoothly but not too runny.

6. Place a lump of icing in the center of the cake and let it spread out naturally.

7. If the icing is too stiff, use a knife to spread it, leaving a quarter-inch from the edge.

8. To smooth out rough spots, gently shake the cake while holding a knife underneath.

9. To ice the sides, mix more sugar into the icing and apply it with a knife until fully covered.

10. Hold the knife perpendicular to the cake and smooth the icing around the sides.