Ina Garten's Expert Tips for Baking a Perfect Bakery-Style Cake

There's a cake my family loves for birthdays, the one from the back of the Hershey's Cocoa canister. It's always delicious, though not the prettiest. No one minds its looks, but I sometimes think, 'One day, I'll figure out how to make it more visually appealing.'

Today was that day, and I didn’t even have to look far for the help I needed. The host of "Barefoot Contessa" often shares her tips on social media. She’s taught us how to make fluffy eggs and even gave us permission to have cake for breakfast. Recently, she launched an "Ask Ina" series on Instagram where she answers followers' questions in video form.

The latest question she tackled was about cake icing: "How do you ice a cake without the crumbs mixing into the frosting?" Her advice is so straightforward, I’m excited to try it next time I bake a birthday cake. It all comes down to the way you apply the frosting.

Ina Garten's 5 Pro Tips for Frosting a Layer Cake Like a Master

1. Chill the cake layers first so they don’t crumble or break when you start frosting.
2. Place four strips of parchment or wax paper around the edge of the cake turntable. Once the cake is fully frosted, you can easily pull them out. Use a sharp knife to separate the cake from the paper before removing it. This will create a clean, smooth bottom edge without any frosting on the cake plate.
3. Start by spreading icing on the bottom layer using an offset spatula, always moving in one direction to avoid mixing crumbs into the frosting.
4. Place the second layer on top, ensuring the flat side is facing up for a polished finish. Begin icing the sides of the cake, moving in one direction from bottom to top. Once the sides are done, frost the top of the top layer in the same manner as the bottom.
5. Heat a knife with hot water, dry it, and then run it over the cake’s sides and top for a smooth, glossy finish.

If your cake isn’t flawless, Ina offers this comforting advice: "It doesn’t have to be perfect. It’s going to taste delicious anyway."

After years of making imperfect chocolate cakes, I can definitely agree. But I’ll still be trying Ina’s tips next time for a better result.