With the crumb coat in place and the build chilled, the decorative frosting can be applied. Depending upon the amount of time the build has been under refrigeration and the warmth of the work room, the structure may benefit from being gently patted with paper towels to absorb condensation.
Frosting the Sides: Using an extra-large Basket Weave or Plain Round piping nozzle, Pipe a thick, even layer of frosting over the sides of the cake. An off-set spatula may also be employed to apply the frosting to the surface. This layer of frosting will be smoothed down to a reasonable thickness in the process; it should appear to be more than what would be necessary to cover the cake. The top surface does not need to have additional frosting, there will be sufficient excess from smoothing the sides.
Smoothing the Sides: Using a cake scraper or off-set spatula, scrape the frosting at 90 degrees, or perpendicular to your cake. A decorator’s turntable is helpful to assist in rotating the cake while the scraper or spatula remains stagnant. A cake board larger than the diameter of the build cake can be used in the place of a turntable, giving a holding spot to assist in applying the final coating of frosting. Use a small loop of tape to center the cake to this board so that it can be easily removed. Cleaning off the scraper or spatula with a warm, moist bench towel can be helpful in creating a smooth finish.
Frost the top: Beginning at the opposite edge of the top surface, and using either the cake scraper or off-set spatula, pull the excess frosting which has gathered from smoothing the sides across the surface in a gentle sweeping motion. Pay attention to the leading edge of the sides; meeting the edge will create a nice rim where going over the edge will create excess on the finished sides of the cake. Again, employing the warm, moist bench towel can be helpful to smooth any small marks.
The frosted cake is now ready for additional decorations. Ensure that the structure is stable. A refrigeration period may be necessary to set the finishing frosting but should be kept brief to avoid condensation.