Put some frosting under bottom layer of cake, to keep it from sliding on the plate or round
Put small strips of waxed paper under your cake before frosting it. This will keep frosting/glaze off the plate. Gently pull it out when frosting is firmed up.
CRUMB COAT: first brush off any excess crumbs from cake. Then spread a VERY THIN layer of frosting (to seal in any crumbs) * let harden about 5 minutes, before applying the rest of your frosting
If you want to smooth frosting * or smooth bar cookies into the corners of the pan ... keep a small glass of water on the counter, and keep dipping your fingers into it before smoothing your frosting/batter **
It's so easy to color your own COCONUT or SUGAR to decorate cookies and cakes! **
Pour a small amount of sugar (about 1/4 cup to start) into a small ziplock-type plastic bag. Add a drop of food coloring. (The more colorin...g you add, the darker the sugar will turn.) Close the plastic bag and shake it up. The food coloring should start to dye the sugar; add another drop if you want it darker. Keep shaking until all the sugar has been evenly colored. You can keep the colored sugar in a plastic bag or other container. ***
Food Color: I use the liquid or gel type. You can use regular, neon, pastel or glitter (all available on the baking aisle)
Sugar: Regular granulated sugar will be a tiny, smooth consistency. Sanding, crystal or sparkling sugar will be a little chunkier (these are good on top of muffins or sweet breads, to give a crunchy sugary crust, b/c it doesn’t melt during baking). Those can be found wherever cake decorating supplies are sold (i.e. Michael’s)
Coconut: You can use the exact same method to tint flaked or shredded sweetened coconut.
Sprinkles: You can use the same method to color white or clear sprinkles or jimmies too.
HINT: If your sugar clumps together or is too wet, you can add 1/4 tsp cornstarch to about each 1/4 cup sugar (just put that in the bag and continue to shake) ***