jjbrink Posted 21 Dec 2005 , 1:55am
post #1 of

the last two cakes that i have decorated i had a problem with the icing. when i put the icing on it was a different texture or something, and it would not stick to the sides of my cake. i made it the same way i always have, changing nothing. the first time i thought ok, something must of happened somewhere but when i did it twice in a row it really aggrivated me.

11 replies
traci Posted 21 Dec 2005 , 2:40am
post #2 of

I am wondering if your icing may have been too thick. I have noticed that when it gets really cold that I have to add more liquid to thin my icing. You might try making it a little thinner next time. Maybe someone else can answer also. icon_smile.gif

okieinalaska Posted 21 Dec 2005 , 5:01am
post #3 of

Do you chill or crumb coat your cakes? I have had this happen only when I do one of those. I never crumb coat anymore btw.... icon_lol.gif

traci Posted 21 Dec 2005 , 5:05am
post #4 of

I seem to have the same problem if I crumbcoat! I do not know how people get their cakes so perfect when they crumbcoat...I end up with a horrible mess that ends up in the trash! icon_wink.gif

Cakepro Posted 21 Dec 2005 , 6:20am
post #5 of

You can thin your icing with corn syrup to help get it to the right consistency and give it that little bit of "glue" to help it stick better to the cake.

jjbrink Posted 21 Dec 2005 , 5:33pm
post #6 of

i have never tried to crumb coat. i usually dont ever have a problem with the crumbs when i go to ice it. squirrelycakes, pm'd me and said that i should add more icing if this happens. she said maybe either the sugar i was using had more cornstarch in it, or either it was settled more and i used more sugar than usual. but anyway, she said that should help the problem.
thank cake pro, for the cornstarch tip also

loriemoms Posted 21 Dec 2005 , 8:33pm
post #7 of
Quote:
Originally Posted by jjbrink

the last two cakes that i have decorated i had a problem with the icing. when i put the icing on it was a different texture or something, and it would not stick to the sides of my cake. i made it the same way i always have, changing nothing. the first time i thought ok, something must of happened somewhere but when i did it twice in a row it really aggrivated me.




Did you sift the sugar first before making the icing? Sometimes if you don't, it gets too thick. How do you frost your cakes? Do you pipe the frosting on or use a knife? (I always pipe it on, let it just spin on while I turn the turntable...goes nice and fast!) Maybe your cake was still too warm?

Cakepro Posted 21 Dec 2005 , 8:59pm
post #8 of

Be sure to use corn syrup, not cornstarch. icon_wink.gif You want your icing to be a little thinner, and cornstarch will actually stiffen it. If you don't thin down the consistency of your icing, adding an even thicker layer will just make it heavier and even more likely to fall off the sides!

It's all about consistency. icon_smile.gif



Quote:
Originally Posted by jjbrink

i have never tried to crumb coat. i usually dont ever have a problem with the crumbs when i go to ice it. squirrelycakes, pm'd me and said that i should add more icing if this happens. she said maybe either the sugar i was using had more cornstarch in it, or either it was settled more and i used more sugar than usual. but anyway, she said that should help the problem.
thank cake pro, for the cornstarch tip also


jjbrink Posted 22 Dec 2005 , 2:46pm
post #9 of

i never sift my p.sugar, and it has always worked just fine. my cakes were completly cool. maybe it was just a fluke..twice in a row... icon_sad.gif
thanks for all your tips, next time i will know what to do if it happens again

izzybee Posted 24 Dec 2005 , 11:57pm

I always crumb coat the night before, and if there is no time for that, I crumb coat then stick the cake in the freezer for 30 minutes. I have never had a crumb in my icing, or a problem icing it since I started doing this.

m0use Posted 25 Dec 2005 , 1:23am

I've noticed that if my icing is too thick and wet like it will not stick...so I thin it down with milk to get the right consistency, since a little goes a long way and the sugar acts as a preservative I never worry about it going bad.

mistygaildunn Posted 25 Dec 2005 , 2:06am

I always sift my powdered sugar. If not, I end up with lumps in my icing, or it clogs my tips when decorating. I also sift my cocoa powder. i think that the corn syrup or milk idea is good. But careful with too much milk, or your icing won't crust. Good Luck next time, maybe it'll turn out better then. God Bless All and Merry Christmas!

Quote by @%username% on %date%

%body%