To Ice or Frost a Wedding or Any Flat Top Cake

Ingredients

• powdered sugar
• fine sugar

Directions

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

2. For the first icing, use powdered sugar to create a thin layer to fill hollows.

3. If in a hurry, use only one coat of fine sugar icing.

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

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

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

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

8. To smooth rough parts, 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, twisting the knife at the end to finish.