16 Hacks For Amazing Cakes At Home

In the age of Pinterest, it’s easy to get discouraged by all the amazing cakes that are constantly being shared. How could anything we make ourselves ever compare to those professional confections? We can’t match that, and we shouldn’t be expected to. 

However, that doesn’t mean we can’t take inspiration from those pins and use some clever tricks to bring just a little bit more oomph to our own baking without requiring a three-year confectionary course to learn it.

1. Boxed cake doesn’t need to taste boxed.

I’m not going to insist that you start to bake everything from scratch (though if you have time, I would encourage it), but that doesn’t mean you can’t make a few tweaks to that boxed recipe that will make it taste way better. Instead of oil and water, use melted butter and buttermilk to give a ton more flavor. If you intend to make a layer cake, adding an extra egg will add more structure to take the weight.

2. Don’t skip the crumb coat!

You might look at a crumb coat and ask “why frost the cake twice?” Trust me, without the crumb coat you are setting yourself up for frustration, and getting a smooth finish will be next to impossible. And don’t forget to chill the cake before applying the final layer of frosting. Otherwise, you’ll take the crumb coat off as you try to put more frosting on.

3. Use parchment for final smoothing.

After you’ve frosted and smoothed your cake the best you can with your spatula, chill your cake again. Once your buttercream has formed a crust, you can then go back with a sheet of parchment paper and a smoother (or any small, flat tool) to get that perfect finish. Wax paper can also be used. 

Can’t seem to get that smooth finish? No worries, I’ve got you covered!