Ok--I've Gott Know About This "icer Tip".

Decorating By llj68 Updated 15 Apr 2005 , 3:05am by GHOST_USER_NAME

llj68 Posted 14 Apr 2005 , 7:54pm
post #1 of 17

I haven't used one. I've looke at them and thought they looked kind of like a waste of $ and would be hard to use.

Are they really that good?

Now that I'm doing more cakes, I'm needing to be able to do them more quickly--will it help?

Any advice is appreciated!

lisa

16 replies
Mchelle Posted 14 Apr 2005 , 7:57pm
post #2 of 17

OMG, yes! Much easier than trying to smooth all the cake. I piped the cake, not overlapping the frosting and it was wonderful. I love it now, that's all that I'm going to use.

tcturtleshell Posted 14 Apr 2005 , 8:01pm
post #3 of 17

I totally agree with Mchelle! The icer does make it easier to ice. It puts the exact amount of icing on your cake. All you do is smooth it out.

I recommend buying a few of those big bags (18" or larger). Fill your bags up first & your ready to ice your cake. It's frustrating to have to keep filling your bags with icing. That's why I bought 4 big bags & fill them up & I'm ready to go!

Try it you'll like it!!

llj68 Posted 14 Apr 2005 , 8:05pm
post #4 of 17

Do you have to crumb coat your cakes to use it? I cheat and I don't.

I guess it's pretty amazing that I don't have crumb "issues" since I cheat.

Lisa

Lisa Posted 14 Apr 2005 , 8:08pm
post #5 of 17

Of all the things Wilton has made, the icer tip is my absolute favorite item!

Mchelle Posted 14 Apr 2005 , 8:13pm
post #6 of 17

No crumb coating, it's a one shot deal. And as cali's tutorial shows, it's perfect for cupcake cakes.

galaglow Posted 14 Apr 2005 , 9:28pm
post #7 of 17

I've added this tip to my wish list - I have someone going to the city tommorow, so hopefully I'll get one soon too! The only thing I noticed is that the Wilton yearbook says the tip has to be used with an uncut bag - I've never used a bag without a coupler - what keeps the icing from shooting out around the tip?

luceymoose Posted 14 Apr 2005 , 9:33pm
post #8 of 17

The icing doesn't squish out around the tip. The icer tip is awesome!! Just remember to use a large bag. icon_biggrin.gif

GHOST_USER_NAME Posted 14 Apr 2005 , 9:57pm
post #9 of 17
Quote:
Originally Posted by llj68

Do you have to crumb coat your cakes to use it? I cheat and I don't.

I guess it's pretty amazing that I don't have crumb "issues" since I cheat.

Lisa




You actually use to to avoid crumb coating.

Now I think we all note- technically it is not an icer tip... It's a large basketweave tip... but hey, it works!

Lisa- using this is the difference in taking 30 minutes to ice a cake smooth and 5. It's up to you! icon_rolleyes.gif

tcturtleshell Posted 14 Apr 2005 , 10:32pm
post #10 of 17

I like the icer tip but I still get crumbs from time to time usually on the sides of my square cakes. What could I be doing wrong? Should I crumb coat the sides??

galaglow Posted 14 Apr 2005 , 10:35pm
post #11 of 17

Dawn, funny you should mention that it's a basketweave tip, I spent 10 minutes trying to figure out why I couldn't find something so basic as an ICER TIP in my Wilton book lol! icon_biggrin.gif Luckily I did figure it out before I sent my mother off to the store!

cocakedecorator Posted 14 Apr 2005 , 10:37pm
post #12 of 17

i agree the Icer tip (basketweave) is the best thing wilton has come up with. It saves so much time. I also use the Wilton fondant smoother and a piece of parchment paper to make it perfectly smooth. This part is a bit time consuming but works like a charm! icon_smile.gif

GHOST_USER_NAME Posted 14 Apr 2005 , 10:42pm
post #13 of 17

If it's giving you issues, yes, by all means. Your cakes may just be a bit more crumbly on the sides. Try baking a cake (once- just give it a try) with only lining the bottom of your pan with parchment or wax. If it makes you feel better, spray on the paper and edges only- not on the sides. Bake the cake with out any grease on the sides of the pan at all. It should come out less crumbly. Let me know.

jscakes Posted 15 Apr 2005 , 12:22am
post #14 of 17

oh cali4dawn...I've been doing it wrong by greasing the sides of all my pans...is that why the sides are much more crumbly and they always tend to shrink in just enough to be a bit smaller?
Now I feel smarter!!! I love the icer tip too!

GHOST_USER_NAME Posted 15 Apr 2005 , 12:59am
post #15 of 17

Not wrong- just another method that may be better for you. Worth a try!!

ilithiya Posted 15 Apr 2005 , 2:43am
post #16 of 17

I've never noticed any problems with crumbs with greasing my pan sides... might it be the pan goop that helps with that? I'm using equal parts veggie oil/shortening/flour.

As for the icer tip, when it came in one of my orders, I looked at it and thought to myself, "oh, this is gonna SUCK..." But, on the other hand, once I used it, I was astounded. I have never gotten the proper amount of frosting on a cake before - I'd always scrape off too much during smoothing and then have crumb issues.

I refuse to live without it. Also, the 1B & 2D basketweaves are great for tiny cakes.

Illy

GHOST_USER_NAME Posted 15 Apr 2005 , 3:05am
post #17 of 17
Quote:
Originally Posted by ilithiya

I've never noticed any problems with crumbs with greasing my pan sides... might it be the pan goop that helps with that? I'm using equal parts veggie oil/shortening/flour.
Illy




I just gave her another to try. She is greasing now with no luck. It won't hurt her to try it the way for real bakeries (well, most) do it. I do both methods... based mostly on mood.... icon_rolleyes.gif ... not rhyme or reason.

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