Cakes that are properly mixed and baked need but little if any trimming to put them into symmetrical shape for icing. Trimming should be avoided if possible, for a cake with a smooth surface and free from loose crumbs is the first essential of neat work. Often bakers brush the entire surface of angel cakes with a whiskbroom before pouring over them the thin water icing with which these cakes are usually masked. Small cakes cut from a sheet are "glazed," or brushed over with white of egg mixed with a small quantity of sugar, then allowed to dry twelve hours or more before icing. The preliminary smooth covering of almond icing answers the purpose for another class of cakes. Many cakes may be inverted, thus presenting the surface next to the tin or lining of the tin for icing. "Water" icings and boiled icings need be spread very rapidly, as they set very soon, and the surface cannot be improved in appearance afterward save by the addition of another complete layer of icing. Royal icing may be made smooth and even with a silver knife wet in hot or cold water.

Nearly a pound of royal icing will be needed to cover the top and sides of a cake of ordinary size.