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Frosting & Fettuccine

Home » Recipe Search » Decorating Tutorials

Mar 8, 2018(last updated October 31, 2021)

10 Ways To Make Your Cakes Look More Professional

5 from 6 votes
BySam Adler
Jump to Recipe Print Recipe
A chocolate cake on a marble and wood cake stand decorated with pink flowers

This post might have affiliate links, please check out my full disclosure policy.

Learn how to frost a cake with these 10 easy steps! Yes even if you are a beginner, you can learn how to decorate a cake from start to finish like a pro!

We’ve all seen those beautiful cakes.

A two tier cake with light brown frosting sitting on a marble cake stand on a white table with candlesticks in the background

You know the ones I’m talking about. The ones that are even and smooth and beautifully decorated. Those ones with the straight edges, and the sprinkles put in just the right place and wonder how do they do it!?

BEEN THERE. Actually was there for a while, but I made it out alive and I’m here to give you my top 10 tips to make your cakes look more professional!

How to decorate a cake to look more professional

In the beginning of my cake decorating days I was mesmerized with how cake could be decorated in so many different ways. I wondered how to stack my layers and how the frosting always looked so even. But mostly, I was wondering why the hell couldn’t my freaking cakes look the same!

Now, after pastry school and 10 years of cake decorating experience,  I am here to share my tips and tricks on how to start making your cakes look better.

Maybe you want to start your own cake business and know nothing. Or, you like to decorate cakes as a hobby. Maybe you want to impress your in-laws. Whatever the reason, here are your basic starting points for making your cakes more professional.

Disclaimer: There are definitely ways (see below) to decorate beautiful cakes without special cake tools, but your cake life will be much easier if you have:

  1. An offset spatula like this
  2. A bench scraper like this
  3. A cake turn table like this

Let’s start and learn how to decorate a cake!

First bake your cake into 3 layers

3 chocolate cakes on a white surface

Usually when people make layer cakes they are always made in 2 cake pans which equals 2 cake layers duh.

When I first started out, I couldn’t understand why my cakes didn’t look like the ones in the magazines, and it was because my cakes weren’t tall enough!

Depending on what cake recipe you are using, this may mean that you have to double up the recipe. A more professional looking cake = a tall cake, so double up!

I use a standard of 3 cake layers in my tiers. When combined with the buttercream they end up being  5”-5.5” tall. So this one cake has 3 layers, and is one tier tall at a height of 5″ total.

To be clear- a cake tier is combined of cake layers. No, layers and tiers are not the same thing.

A cake tier is compiled of  cake layers.

Next level off the cake tops

3 chocolate cake layers with their tops cut off on a white surface

A flat cake is a heck of a lot easier to stack than a cake that has a dome top, so you need to level it off.

You can take a sharp, long, serrated knife and evenly, with the blade flat, start at the lowest part of the dome. Slice through in a push and pull motion (like slicing a bagel flat).

Make sure to keep the blade at the same level throughout the whole cut or it will end up lop-sided.

A great trick is to leave the cake in the pan, and once its cooled, place the flat side of the blade of top of the pan and use it as a guide to hack off the top.

This method works well if the whole surface area of your cake baked higher than the pan.

Optional: stuff your face with the cake tops or pawn them off on someone else.

Cake boards

Cake board will make your cake decorating life easier, especially if you are transporting the cake.

You can for sure decorate a cake on the stand you are serving it on, but if you plan on moving the cake around a bit you need cake boards.

For one regular cake I use two cake boards.

One that is the same size as the cake that goes directly on the bottom of the cake. And a second one that is at least 2 inches bigger so that I can decorate and move the cake around if I need to without messing up the bottom.

Dab the frosting

Now you should have 3 flat cake layers.

To start, take a small amount, like a teaspoon size, of frosting and smear it in the middle of the bigger cake board.

Lay the smaller cake board centered on top of the bigger one.

Place another small amount of frosting on the smaller cake board, but spread it around more evenly- the offset spatula works wonders for this.

Now, place your thickest (lets be honest here, the cakes might not be the exact same size even if we try our hardest) cake layer down on the cake board.

A cake board with frosting dabbed on to the middle and an offset spatula set to the side

Tada! You just did magic- Now the cake won’t slide around while your stacking and icing it.

Filling and Stacking

chocolate cake being frosted with chocolate buttercream

Ok maybe this is two things but they go together so I’m keeping it that way.

Once you have your first cake layer secured onto your cake board its time for the frosting or buttercream.

Some people use a piping bag so they know they are 100% getting even amounts of frosting between the layers. I however, do not have the patience for using and cleaning another tool, and am lazy, so I just use my offset spatula.

Scoop up some of the frosting, starting with maybe like 1/3 cup- eyeball it- and plop it into the middle of the cake.

Using the spatula, or a knife if you don’t have one, work from the middle of the cake to the outside, spreading it evenly all around, stopping about 1/2 inch from the edges.

An overhead shot of chocolate frosting on top of a chocolate caking sitting on a cake stand

This will be filled in later when you do the crumb coat.

Take your next cake layer- and this is crucial- turn it upside down, so that the bottom of the cake is now the top, and place it on top of the frosting.

Doing this helps to create a more even shape for the cake overall. Repeat these last two steps with the next layer.

P.S if you are using a cake turn table, I do all this on there, turning as I frost, but if you don’t have one, just do it on any cake stand that fits.

Now look at the stacked cake from eye level and see if theres any unevenness to it. If there is, you can press down on the opposite side of the cake to try to even it out, or carefully lift the edge of the cake where it is uneven and add more buttercream to level it out.

Freeze

3 chocolate cake layers stacked with chocolate buttercream

Now that you have a beautifully stacked cake, stick it in the freezer for 15 minutes.

This will help to minimize the amount of crumbs that come loose when you start icing it.

If you’re using cake boards, this is where they help, otherwise move some things around so you can fit a massive cake construction into your freezer.

Crumb Coat

A crumb coat is essentially a light coat of frosting over the cake done before the actual real buttercream coating to catch all the crumbs. This ensures that the top buttercream layer will be crumb free and beautiful.

This part gets tricky if you don’t have a turn table which is why I recommend it but you can still make it work.

Using the back of your spatula, scoop up some frosting and smear it to the side of your cake, turning with the other hand as you go (see, tricky). Spread and coat evenly from the bottom to the top of the cake.

An offset spatula with frosting sticking to the side of a cake

Make sure you scrape off the back of the spatula on another bowl or at the top of the buttercream bowl, so that you don’t dip a crumb filled spatula into a crumb free bowl of buttercream when you need another scoop.

Then plop some icing on the top and use the spatula to even it out. Use your bench scraper to clean up the sides.  Hold it vertically, standing on the cake board against the cake and spin the turntable to even it out.

It’s fine if you can still see the cake layers, really you just want to seal the crumbs.

Stick the cake back in the freezer for another 5 minutes.

How to frost a cake

You’re doing the same thing as the above crumb coat just with more frosting, and this time you want to completely cover up the cake layers. This is called your top coat. 

  1. Start on the sides from the bottom and work your way up with the spatula, going around and around, spinning and spreading as you frost.
  2. When the rest of the cake is covered and you get up to the top, stop and switch from the spatula to the bench scraper to smooth out the sides even more (not working on the top just yet).
  3. Making sure your wrist is straight, with the scraper leaning straight on the cake board and the long side against the cake, spin the turntable.
  4. If you notice some places need more frosting, thats fine, just add in a little bit in those spots. Continue spinning with the bench scraper up against the cake and it will even it out.
  5. Add frosting to the top and even out with the spatula leaving a small gap between the edges.

Straight edges

Now those edges might be giving you a problem because when you smooth the sides they stick up at the top. Then when you smooth the top, they do this weird thing over the sides.

Heres what you do- AIRPLANE.

Shall I explain? Well of course.

Start where you have the sides sticking up over the edge of the cake. Hold your spatula with a hand on each end, then, (and this is how they explained it in culinary school- legit-) go from the top over the edge from the outside of the cake to the middle. Glide your spatula over the edges as if a plane was coming in for landing.

I know it sounds weird. But, this swooping action works. You are keeping the spatula flat and straight the whole time. You are just coming down onto the frosting on an angle and then landing and going straight onto the cake.

Stop when you get to the middle and repeat over all the edges. There. Airplane.

Smoothing the cracks

Chocolate frosted cake on a white cake standAfter you have smoothed down the edges, you might just need a little extra help to get those tricky cracks and annoying spots.

Insert spray bottle.

Fill a spray bottle (THAT YOU ONLY USE FOR FOOD) with clean water and spray. your. cake. You heard me.

Spray that beautiful cake that you just obsessed over with water. Im not talking douse it. I mean spray lightly with water. Then immediately take your spatula and smooth it over those hard spots.

Instant fix.

Just a warning on this- you must use this trick at the last step before moving on to decorating. You can’t use it and then decide your cake needs more frosting and add frosting on top.  It will not turn out well.

This trick should only be used at the very end to smooth out the cake.

When I’m working, at the end, I will spray my cake lightly all around and then take my bench scraper and give it a good whirl to smooth it all out.

Also, spray very lightly on cakes that have food coloring in the buttercream. You don’t want the color to drip and bleed down the cake.

Cake decorating ideas

A chocolate cake on a marble and wood cake stand with flower decorations

It’s finally time to decorate! Here are some of my go to cake decorating ideas:

  • Throw some sprinkles on top and on the sides. Yes literally throw them, they are sprinkles, who cares where they end up, it’ll be pretty because hellloooo its sprinkles! Side note- this needs to be done right after icing while the buttercream is still sticky- if you wait for the buttercream to crust the sprinkles won’t stick.
  • Get a cake topper like this
  • Border the bottom part and/or sides of the cake with nuts, pretzels, candy,
  • Top your cake with fresh flowers. Read my tutorial on how to do this safely here!
  • Sprinkle with fancy salt if its a chocolate or caramel cake.
  • Top your cake with cookies in a fun pattern.
  • Drizzle store bought or homemade sauces over cake.

Decorating without tools:

If you’re reading this and saying “but what if I dont have any of those tools you mentioned?”

You can:

  • add frosting onto a cake using a flat regular spatula, a knife, or even the back of the spoon.
  • frost as best you can then run fork tines or the back of a spoon over it to create a rustic design
  • Cover it up with decorations.

Well there you have it!

There is definitely no right or wrong way to make and decorate cakes, this is just how I do it.

Also remember not to be too hard on yourself, usually the things we notice, noone ever else would, so take it easy.

HAPPY CAKING EVERYONE!!

You might like these decorating tutorials too:
  • How to stack a two tier cake
  • How to create the ultimate cookie gift box
  • Pull apart football cupcake cake
  • How to decorate a cake with flowers

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This post contains affiliate links. That means if you purchase something from one of these links, I make a small commission at no extra cost to you. Thanks for your help in supporting my blog!

A chocolate cake on a marble and wood cake stand with flower decorations
Print
5 from 6 votes

How to frost and decorate a cake

Learn how to frost a cake with these 10 easy steps! Yes even if you are a beginner, you can learn how to decorate a cake from start to finish like a pro!
Prep Time1 hr
Active Time1 hr
Total Time2 hrs
Course: Cake
Cuisine: American
Keyword: how to decorate a chocolate cake, how to decorate cakes, how to make a professional cake, prossional cakes
Yield: 1 cake
Author: Sam Adler
Cost: $25

Equipment

  • Cake turn table
  • bench scraper
  • Offset spatula
  • cake boards
  • clean spray bottle

Materials

  • 3 layers Cake any flavor
  • 4 cups buttercream any flavor
  • Cake decorations

Instructions

Fill and Stack

  • Level off the tops of a cake with a long serrated knife or a cake leveler. Smear a small amount of buttercream on a cake board that is 2 inches larger than your cake. Press a cake board that is the same size of your cake on top. Smear a small amount of buttercream on that cake board and press the first cake layer down. Place the whole thing on a cake turntable.
  • Fill the cake layer with buttercream by placing about 1/4 cup in the middle of the cake and spreading outwards on the cake, using the offset spatula.
  • Take the next cake layer and flip it over so that the top now become the bottom. Place the cut side down next to the buttercream so that you now have a flat top cake. Repeat the process of filling and stacking the next layer. Freeze for 15 minutes.

Crumb Coat

  • Using the back of your offset spatula, scoop up about 1/4 cup buttercream and apply it to the sides of the cake, starting from the bottom leading up to the top, spinning as you go to distribute the frosting as evenly as you can. Don't worry about it being perfect, it doesnt have to cover the whole cake, its ok if some peeks through. Stick it back in the freezer for another 5 minutes to seal in the crumbs.

Final Coat

  • This is the same step as a crumb coat, just with more frosting. You want to completely cover the cake so none of the cake shows through. Repeat the process of adding more buttercream and spinning as you go to add all around. Once the cake is mostly covered switch to a bench scraper to even it out as best you can. Add more frosting as you see fit.

Smoothing the Edges

  • Fill a clean food safe spray bottle with water and lightly spray your cake. Smooth out any cracks or bumps with your offset spatula and bench scraper.

Decorate!

  • Decorate the cake with flowers, candy, sprinkles, a cake topper, or anything else you like. The cake is a blank canvas and ready for anything!

Notes

This takes practice! Don’t worry if it doesn’t come out perfect, it will get easier every time you do it. 
Don’t heavily spray your cake as it can make the buttercream drip, all you need is a light spray!

I love when you share my recipes!!

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Filed Under: Decorating Tutorials

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Lisa says

    March 16, 2018 at 4:02 pm

    Great post! Creating a beautiful cake takes hours and hours – I don’t think most people realize that.

    Reply
    • Sam says

      March 17, 2018 at 11:42 pm

      Thanks so much Lisa! I totally agree, hoping this would shed some light on that! Happy you enjoyed 🙂

      Reply
      • Mthandi says

        February 04, 2021 at 12:40 pm

        Mmmmmmmm m loving it 😘😘

        Reply
        • Sam says

          February 05, 2021 at 10:02 am

          yay great thank you so much!

          Reply
    • Linda says

      April 01, 2018 at 11:42 pm

      Indeed. Since I’ve started my at home business aka part time job, my mother and sister question me all the time. Unfortunately I don’t have a way to freeze, but I do refrigerate in between the steps. Thank you for the airplane effect!

      Reply
      • Sam says

        April 13, 2018 at 4:45 pm

        Hi Linda!So happy you enjoyed, good luck with everything!

        Reply
  2. Angeleena Imran says

    March 28, 2018 at 2:01 pm

    Great post ,an encouraging move to follow and I wish to be your student

    Reply
    • Sam says

      April 13, 2018 at 4:45 pm

      Thanks so much!!

      Reply
  3. Janie Davis says

    April 13, 2018 at 1:23 am

    Thanks for the awesome tips.

    Reply
    • Sam says

      April 13, 2018 at 4:46 pm

      Thanks Janie! So happy you enjoyed!

      Reply
  4. Rebecca says

    July 14, 2018 at 12:08 pm

    Hi Sam🍰your tips were amazing and so fun to read. The only part I could not visualize is the airplane explanation. Being that is such a crucial part of the decorating, would you kindly explain it further or show us a video in stories? Thank you, your cake are amazing ♥️💜❤️

    Reply
    • Sam says

      July 14, 2018 at 10:58 pm

      Hey Rebecca! I totally hear you on that, it is hard to explain! I will def do it on my stories next time I make a cake! Im glad you found the other tips helpful!!

      Reply
  5. Charlotte says

    August 12, 2018 at 9:56 pm

    This was purely serendipity that I found this blog because just yesterday I was talking with my mother about how I am not very good at stacking, frosting and decorating round cakes (even though I love the idea of them). These tips are definitely going to be tried as well as practiced the next time I attempt a layered cake & I am extremely excited for this. Thank-you for this post! I am saving it ^_^

    Reply
    • Sam says

      August 14, 2018 at 4:21 pm

      Yay Charlotte! Im so happy you found this helpful! if you have any questions, feel free to shoot me an email! Happy caking!!

      Reply
  6. Pooja Parmar says

    October 08, 2018 at 6:34 am

    Some bakers gives some sharp edges to the cake which always amazes me. I have never been able to make a perfect cake. The process you suggested is very homely for smoothening our cake. Thank you for sharing this with us sam.

    Reply
    • Sam says

      October 09, 2018 at 5:04 pm

      So happy it was helpful!

      Reply
  7. Pooja Parmar says

    October 08, 2018 at 6:35 am

    Some bakers gives some sharp edges to the cake which always amazes me. I have never been able to make a perfect cake. The process you suggested is very homely for smoothening our cake. each step from base to final touch are very well explained.

    Reply
    • Sam says

      October 09, 2018 at 5:04 pm

      So happy to hear that!

      Reply
  8. Neeta says

    June 30, 2019 at 7:46 am

    Thank you for all those tips. I love baking cakes n decorating them. Will definitely make use of these tips. Loved the way you made cake decorating look so easy n quick.

    Reply
    • Sam says

      July 10, 2019 at 10:24 pm

      Yay Neeta, so happy this was helpful, you can totally do it!

      Reply
  9. Alpha Academy says

    August 06, 2019 at 6:23 am

    wow! lovely ideas!

    cake presentation is the key. we prepare the cake for different occasion and we must be good at presentation. Awesome content.

    Reply
    • Sam says

      August 08, 2019 at 6:46 pm

      Thank you so much, that is so nice of you to say!

      Reply
  10. Ace says

    August 10, 2019 at 9:50 am

    How do you cover the edge of the cake board when you stack it in a tiered cake, without a border? I always have a cardboard “line” on buttercream cakes since I use the edge to get straight flush sides like you showed, and I hate borders but see so many with clean perfect buttercream all the way down. Thanks!

    Reply
    • Sam says

      August 20, 2019 at 10:06 pm

      Its so hard! Sometimes I would use an 8″ cake board on a 9″ cake and freeze it for a few mins before stacking so that it doesn’t get ruined when you transfer it.

      Reply
  11. Alpha Academy says

    August 20, 2019 at 5:35 am

    making sure your cake looks beautiful and more professional is the key. cake business become so popular and demand for good cake has been increasing over the years. Thanks

    Reply
    • Sam says

      August 20, 2019 at 10:02 pm

      Yes I totally agree! Thanks so much for your comment!

      Reply
  12. Jay Jorgenson says

    September 24, 2019 at 10:00 am

    I love the pirate cake in the second picture. My daughter’s birthday is in three weeks and she is having a unicorn party. Thank you for sharing your pictures. I’ll search for a cake shop that makes custom cakes so I can order a unicorn cake for her Birthday.

    Reply
    • Sam says

      September 24, 2019 at 10:41 am

      Good luck, happy birthday to your daughter and thank you so much!

      Reply
  13. fondant icing for cake decoration says

    December 09, 2019 at 2:02 am

    These are great tips to help you design a cake that looks like it came straight from a professional cake shop. It can be difficult to get everything right for a complicated cake design, but these tips will definitely help. Great post!

    Reply
    • Sam says

      December 09, 2019 at 3:53 pm

      Thank you so much Im so glad you found it helpful!!

      Reply
  14. AstroTalk says

    July 21, 2020 at 4:54 am

    These are amazing ways to make your cake more professional. Thanks for sharing this blog

    Reply
    • Sam says

      July 22, 2020 at 12:15 pm

      Thanks for your nice comment!

      Reply
  15. Vivian says

    August 04, 2020 at 11:19 am

    It’s really amazing how you’ve made decorating easy. I love your sense of humour BTW

    Reply
    • Sam says

      August 06, 2020 at 5:57 pm

      Thank you Vivian! Hope it helps you make some cakes!

      Reply
  16. Zoe Campos says

    November 26, 2020 at 8:42 am

    I can totally relate to the part where you said that you get mesmerized every time you see cakes get decorated. I’ve watched a lot of Youtube videos last night on how to make them but I guess without proper training and tools, I still won’t be able to make one. It would probably be better to get cakes from good bakeries for my sister’s birthday.z

    Reply
    • Sam says

      November 28, 2020 at 7:37 pm

      Hi Zoe!! You totally CAN do it! It just takes some practice like anything else!

      Reply
  17. Sam says

    December 26, 2020 at 8:24 pm

    Would it be wise to cut tinier cakes from the two cakes to get a total of four equal sized cakes? I know there’s a risk of them not being equal, what are your thoughts or recommendations?

    Reply
    • Sam says

      December 28, 2020 at 8:26 pm

      Hey Sam! You can totally split up the layers into thinner slicers, it’s just trickier to get them all level like you mentioned. The more practice you have the better it gets though! Let me know what you choose to do. If you do eant to make them thinner than I would invest in getting a cake leveler to make sure your layers are as even as possible <3

      Reply
  18. astro kundli says

    October 13, 2021 at 7:09 am

    5 stars
    really love the recipe and taste also

    Reply
    • Sam Adler says

      October 29, 2021 at 10:21 am

      YAY thanks so much!

      Reply
  19. hprinter says

    October 19, 2021 at 3:51 pm

    5 stars
    Great post! you explore this topic in a very effective way I want to appreciate your work, thank you for sharing such useful information!!

    Reply
    • Sam Adler says

      October 29, 2021 at 10:20 am

      Thank you so much for reading!

      Reply
  20. worldastro says

    December 16, 2021 at 4:01 pm

    5 stars
    thanks for sharing this recipe

    Reply
  21. ecart seller says

    January 02, 2022 at 2:11 pm

    5 stars
    thank you for sharing such useful information!!

    Reply
  22. Lineology says

    July 25, 2022 at 2:55 am

    Hi Sam, Love your way to make a professional cake recipe. I am not a baker but I love to try cakes and amusing by how this frosting makes them look so perfect. Your blog has simplified the process. Will surely try on this Sunday.

    Reply
    • Sam Adler says

      July 27, 2022 at 4:12 pm

      Ahh I am so happy to hear that thank you so much! Please let me know if you have any questions!

      Reply
  23. Katherine Howells says

    November 12, 2022 at 5:24 pm

    5 stars
    Hi, Sam.
    I can’t seem to keep cake boards neat enough to serve a cake on them. So, the idea of 2 boards is a good one! When & how should the larger board be removed? Won’t it stick to the smaller since some frosting was used to secure the boards?
    Thanks so much for the tips!

    Reply
    • Sam Adler says

      November 16, 2022 at 11:04 am

      Hi Katherine! Great questions! You can take the larger board off when you are ready to serve. All you have to do is to slide on offset spatula or a thin knife between the boards to loosen the frosting that was added. You only need to add a small amount of frosting in the middle of the two boards so it shouldnt be like glue. Also the 2nd cake board is larger than the smaller one so you can flip the edges of the larger one down to lift the smaller one off. Hope that helps!!

      Reply
      • Katherine Howells says

        November 16, 2022 at 2:58 pm

        5 stars
        Perfect!
        Thank you so much.
        Katherine

        Reply

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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#swiftie #swifties #happybirthday #taylorswift #taylorswifttickets #birthdaycake #birthdaycakes #birthdaycandles #caramelcake #carameldripcake #caramelbirthdaycake #cakephotography #cakephotography📷 #cakedecorating #cakedesign #cakesofinstagram #cakepic #cakepictures
I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

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#gingersnaps #gingersnapcookies #gingersnap #christmascookies #christmascookie #holidaycookies #holidaycookie #cookierecipes #tinyhands #holidaybaking #cookieseason  #cookiesofinstagram #cookiegram #cookielover
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