How To Smooth A Cake 如何使用刮板抹平蛋糕

I passed by a $12 store two days ago and saw a stainless steel bench scraper there. I thought it would be great to share how I used this to frost my cakes. This is a technique I usually use for buttercream and ganache cakes. It can easily be adapted to whipped cream cakes as well. Since whipped cream won’t turn hard after being chilled like buttercream and ganache do, the final finishing that is done after the icing hardens up is not required.

前天經過十二蚊店時看見切麵糰用的不銹鋼刮板，很想跟大家分享EC是如何使用它修飾蛋糕的。這原是奶油霜和ganache蛋糕的裝飾技巧，但亦可套用在鮮忌廉蛋糕上。因為鮮忌廉不會像奶油霜或ganache般在冷藏後硬化，所以可以省略在待霜飾雪凍硬化後的第二次修飾。

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How To Smooth A Cake With A Scraper
如何使用刮板抹平蛋糕

What you will need:

A crumb-coated and chilled cake
A bench scraper
An offset spatula
A turntable
A cake board
A bowl of whipped cream icing that is whipped to soft peak (or icing of your choice)

你需要：

己薄薄地抹了一層霜飾後再冷藏的蛋糕
切割麵糰用的刮板
曲柄抹刀
蛋糕轉台
厚蛋糕卡紙
打至軟勾狀的淡忌廉（或其他霜飾）

Directions 做法：

Prepare a cake board that is slightly larger than your cake. I used a 7-inch vanilla chiffon cake and a 7.5-inch cake board here. You may wanna wrap the board with plastic wrap so it can be reused.
準備一張比蛋糕大一點的厚蛋糕卡紙，EC用直徑七吋的雲尼拿雪芳蛋糕和七吋半的咭紙，若先將咭紙用保鮮紙包好便可循環使用。

After filling (it was whipped cream icing and fresh mango pieces here) and stacking your cake, crumb coat the cake with a thin layer of whipped cream (this is to seal in the cake’s crumbs so they won’t show on the final layer of icing). Chill the cake for 15 to 20 minutes until it firms up. Place the chilled cake in the middle of the cake board.
在疊起及夾好餡的蛋糕（EC用淡忌廉和芒果粒）頂部及外圍先抹一層薄薄的霜飾（作用是將蛋糕碎封死在蛋糕內，使蛋糕碎不會黏在外層霜飾），將蛋糕雪藏十五至二十分鐘定形後，將蛋糕放在咭紙中央。

Drop a big dollop of whipped cream onto the cake then smooth it over the top of the cake with an offset spatula. You will be scraping off the excess so you will need more than you use. Don’t think that I put a lot!
將忌廉放到蛋糕上（要放多一點），用曲柄抹刀推開忌廉並抹平，别以為這裡有很多忌廉，多餘的忌廉會被刮走哦！

Next, apply a thick layer of icing on the side of the cake and spread it all around the side with an offset spatula.
再用曲柄抹刀在蛋糕外圍抹上一層厚厚的忌廉。

With one hand holding the bench scraper upright and perpendicular to the board without moving, start smoothing the edges while rotating the turntable towards you with another hand. It may take several round trips to get the icing smooth. Wipe off excess icing and put it back into the bowl.
將刮板垂直放在轉台上，緊貼咭紙並與咭紙成直角，與蛋糕成45度角，另一隻手移動轉台往自己轉，握着刮板的手不要動，多餘的忌廉會隨着蛋糕的轉動被刮走，刮走的忌廉可放回裝忌廉的鋼盆內，轉了幾個圈後蛋糕表面便會逐漸變得很平滑。

Fill up any holes (the circled areas) with more icing. Run the scraper around the cake again until the edge is straight and smooth.
若看見有凹陷的地方（紅圈位置）可將霜飾填上，再重覆以上動作刮走忌廉直至蛋糕完全平滑。

Now work on the top by pushing the overhanging icing towards the center of the cake. The top doesn’t have to be perfectly smooth as it will be covered by other decorations.
用刮板將蛋糕頂部邊緣的霜飾刮向蛋糕中心，頂部會被其他裝飾覆蓋所以不用太完美。

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Run the offset spatula under the cake to release it and then transfer the iced cake to the final cake board. Pipe a border around the base and on the top edge of the cake. Garnish the center with fresh fruits or shaved chocolate. I made this cake for a kids gathering and let them garnish the cake so I didn’t have pictures for this fabulously decorated cake.
用曲柄抹刀在蛋糕底部及咭紙中間轉一圈後便可將蛋糕轉移到蛋糕托或咭紙上，在蛋糕上下邊緣唧上圍邊後可放上生果片或刨碎朱古力作裝飾，這個蛋糕是EC做給小朋友們開party時自己放裝飾的，被一群五歲嘩鬼們悉心裝飾過的蛋糕實在太美艷，所以相片欠奉。

This was what my cake looked like before being covered with fondant. I frosted it with Swiss meringue buttercream using the above method. After the first smoothing, I placed the cake back in the fridge until the buttercream firmed up then smoothed the side and top of the cake again with my bench scraper dipped in hot water. The heat would melt the buttercream a bit making the surface even smoother, which was essential for a flawless fondant finish. Then I rolled my fondant and draped it over my chilled cake.
這是未蓋上糖皮的蛋糕，EC以瑞士蛋白奶油霜用以上方法做了一次後將蛋糕放回雪櫃直至霜飾變硬後取出，再用浸了熱水的刮板在蛋糕外圍轉了幾次（熱力會溶化霜飾使蛋糕表面更順滑）之後才將糖皮碌薄蓋上。蛋糕表面要平滑，糖皮才會鋪得好，所以這些工夫真的要做足。

The bench scraper found in my local $12 store.
EC家附近十二蚊店找到的刮板。

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