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rocketgirl96
Junior Member
Joined: Aug 26, 2006
Posts: 98
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 Posted:
Mon Aug 28, 2006 8:21 am |
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Hi,
I working on icing my cake for the Wilton Level 1 class and I'm having a hard time getting even coverage on my cake. I've done a crumb coat and while putting on the 2nd coat, it looks better but I still see spots where I need to add more icing. But when I add more, it makes the icing already in place a mess. So, I've decided to wait about 20 minutes and put a 3rd layer on to even out these rough spots. Just wondering if anyone else has done this or am I just totally inept at icing. 
Thanks,
Christine |
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mkerton
Forum Fanatic
Joined: Apr 14, 2006
Posts: 1790
Birthday: Sep 23
Gallery Supporter Member
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Mon Aug 28, 2006 8:23 am |
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sounds to me like your second coat was just too thin.....but i think i probably put too much on. |
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auntsushi
Forum Addict
Joined: Jul 05, 2006
Posts: 542
Location: Denver, Colorado
Birthday: Jun 24
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Mon Aug 28, 2006 8:25 am |
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I'm new at all of this, too, and I seem to spend ALOT of time icing the cake. Is it because the inconsistency of my icing is off or am I just wanting it to be TOO PERFECT ?? Maybe a combination of both ??? I'm trying to let up on how firm I am with the spatula as I know this just keeps taking icing off the cake (LOL).
Maybe it's just a matter of practice makes perfect. |
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mkerton
Forum Fanatic
Joined: Apr 14, 2006
Posts: 1790
Birthday: Sep 23
Gallery Supporter Member
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Mon Aug 28, 2006 8:27 am |
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auntsushi do you use the viva method or parchment paper to smooth the cake after you frost it? I can never get it perfect just with the spatula so i get it close and then smooth with parchment (but i have been told viva paper towels is better) so i need to buy some! |
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smbegg
Forum Addict
Joined: Sep 09, 2005
Posts: 959
Location: Plano, TX
Birthday: Dec 14
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Mon Aug 28, 2006 8:29 am |
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I am newer to this whole decorating thing too, but I read a post before that helped. Make sure you are using a thinner frosting for the crumb coat, that really helps. Then use a thicker second coat. That is where I was going wrong for the longest time. If you are still getting crumbs in your second coat, thin your crumb coat more! Hope that helps. |
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Melvira
Forum SuperStar!
Joined: Jul 28, 2006
Posts: 5536
Location: Lost Nation, Iowa
Birthday: Sep 20
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Mon Aug 28, 2006 8:29 am |
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Do you guys use the icer tip? Seriously, I couldn't get an even coat of icing on my cake to save the life of a dying man, then I discovered this trick and it RULES!!! Combine with Viva method and you are totally in business! |
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mkerton
Forum Fanatic
Joined: Apr 14, 2006
Posts: 1790
Birthday: Sep 23
Gallery Supporter Member
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Mon Aug 28, 2006 8:30 am |
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Melvira you are absolutely right, the icing tip is awesome... |
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smbegg
Forum Addict
Joined: Sep 09, 2005
Posts: 959
Location: Plano, TX
Birthday: Dec 14
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Mon Aug 28, 2006 8:32 am |
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melvira,
What tip do you mean? THe large one from Wilton with a flat edge and a tooth edge? I have one but havn't been able to get it down. ANy tips?
Also, what is the Viva thing I keep hearing about? Can you help a clueless baker?
Stephanie |
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deborah_amos
Junior Member
Joined: Mar 30, 2005
Posts: 34
Location: Midlothian, VA
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Mon Aug 28, 2006 8:33 am |
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I agree. The icer tip rocks! And the bonus is you don't have to do a crumb coat.
You may also want to try heating your spatula with hot water (then wiping dry) while you're smoothing. |
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arosstx
Forum Fanatic
Joined: Mar 08, 2006
Posts: 1006
Birthday: Sep 28
Gallery Supporter Member
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Mon Aug 28, 2006 8:36 am |
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When I first used my icing tip, it was like trying to caulk the cake - my icing was TOO thick! Same thing when I tried to spread it, it practically took the cake off with every spread of the spatula.
I have learned now to thin it quite a bit and life has become much easier. Keep at it, you'll get the right consistency and then it will go smoother (pun intended  )! |
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mkerton
Forum Fanatic
Joined: Apr 14, 2006
Posts: 1790
Birthday: Sep 23
Gallery Supporter Member
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Mon Aug 28, 2006 8:36 am |
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the viva thing is when you are using a crusting buttercream you get it as smooth as possible then wait 10 to 15 minutes and the place a viva towel (or parchment paper) on the frosting and smooth either with your hand, fondant smoother ect....then lift the paper towel (if it sticks to the frosting you didnt let it crust enough so test a small spot first)...I have even heard of people using the papertowel (must be viva cause it has no pattern) and then following up with computer paper to really smooth it....HTH |
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TheCakerator
Forum Fanatic
Joined: Oct 30, 2005
Posts: 1750
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Mon Aug 28, 2006 8:49 am |
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I always use the icing tip as well .. in fact to begin with that is the whole reason I took the wilton classes because I could not figure out at all how to simply frost a cake! YES that is an honest story! The icing tip has been an honest to goodness miracle worker for me! |
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Melvira
Forum SuperStar!
Joined: Jul 28, 2006
Posts: 5536
Location: Lost Nation, Iowa
Birthday: Sep 20
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Mon Aug 28, 2006 8:54 am |
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Hey, I am right there with you Cakerator... I took the class for the same reason. My teacher hated me because I was so advanced... already being paid to make cakes, etc. I never 'acted up' or showed off in class, but she didn't like me because I was direct competition for her and my flowers and cakes were better than hers. (She fills hers with handi pack pudding... I'm sorry... gross. I would shoot the baker if my wedding cake showed up like that.) But seriously, she asked me why I took the class and I told her it was because I had so much trouble frosting a cake. Everyone else laughed (in a nice way) because they had been feeling bad about setting their flowers next to mine, etc. and they were WAY more advanced in the simple icing the cake part! And, I believe is was Arosstx that said to thin the icing down... I make the icing WAAAAYYYY thinner than the recipes tell you and it goes on SO much better. Just for icing the cake I add SO much more liquid. It works for me, but each person has to find 'their method'. Good luck to all! |
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mommabuda
Forum Addict
Joined: Mar 11, 2006
Posts: 598
Location: Manitowoc, WI
Birthday: May 23
Gallery Supporter Member
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Mon Aug 28, 2006 9:03 am |
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i use the icer tip which uses a LOT of frosting in my opinion but i end up taking about half off when i go to smooth it over. the whole paper towel thing has never worked for me... i think i just put too much water on my icings to smooth them out... i could also spend HOURS on a cake just to get it smooth, drives me nuts! |
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Peggyg
Newbie
Joined: Nov 09, 2005
Posts: 3
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Mon Aug 28, 2006 12:28 pm |
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The thinner my icing is, the easier it is to put it on fairly smooth and finish smoothing it. I think that icing consistency is the hardest thing to get right, so I recommend practicing with different consistencies until you find what works best for you. Thinner works best for me! |
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