Hi everyone, I have a serious question that I hope can be answered... like all of you I like my cakes to be as smooth as glass, the major problem is that when my cakes are served to adults (they really appreciate how nice they look) they have a hard time digesting the globuals of icing I use to make them look that way. I need some tips of the trade on still having a nice smooth cake, but cutting back on the icing. I HATE when you can see cake through, or when bits of cake are on my icing and it takes as long to toothpick them out as it does to decorate the cake! The idea that more icing makes level-ing and symetrical-ing work makes sense to me...!!! Hope you have MANY tips, because I will try them all!!! sue

First thing, use a crumb coat so that you don't end up with all the crumbs you have to pick out. If you're not picking out as many crumbs, maybe you won't have to put as much frosting on the outside.

I still have some trouble getting my tops smooth. My sides are okay (I'm still practicing). I want to try the Melvira method as well as the method of using one of those bench scraper type things you get from the hardware store. I've heard wonderful things about those methods.

Some people use tip 789 instead of crumb coating. It's like hitting two birds with one stone

I HIGHLY recommend using Wilton's 789 tip w/ bag. It frosts like a dream w/o crumbs. I start on the top and then go to the bottom and work up. I then let dry for about 15 minutes and I go to town smoothing w/ a viva paper towel. I spend more time smoothing than I do frosting as I like smooth as glass cakes. HTH.

crumb coating is the first step. a turntable and one of those wide 4-6" tools found in the paint dept is the best I"ve ever used. After it's all smooth and it's crusted well, I will use parchment paper to smooth out any spots, but seriously, since I switched to the 4-6" metal scraper, it's a one-step deal now. Your icing shouldn't be super stiff. Stiff icing is for flowers. Icing-icing should be a little thinner for easy spreading.

I agree with you .... I don't like getting a piece of cake that is all icing. Probably because I'm an icing snob and only like mine

I am new to the site---been lurking for a week or two (so much to see!! ) I think of crumb coating a cake as...putting your icing on and then putting...oh, shredded coconut all over it. Did that make sense? So I'm wondering if someone will be a little more clear what they mean by crumb coating?? I'm guessing just a thin coat of icing that might have crumbs in it but allows you to put another layer on it...cleanly and smoothly.

Thanks!
Sandi

Sandi, a crumb coat is just a thin layer of icing .... a preliminary coat. You can usually see the cake thru it. What this does is seal in the cake and helps prevent the cake crumbs from getting into the final ice-job.

Once this crumb coating has "set" (put it in the refrigerator to speed up the setting), then you can apply the final coat of icing and it will be crumb free. The crumb coat can also fill in the gaps on the cake, helping the final coat be as smooth as possible.

Hope that helps! Let me know if I just confused you more!

Here is a link I found with a pic showing how thin a crumb coat is.
http://www.cookinglight.com/cooking/cs/techniques/article/0,13803,233045-233030-2,00.html

Thanks, indydebi! That's kind of what I was thinking but I wanted to be sure! I'm not more confused....at least about the subject!
Sandi

Crumb coat, let it dry and then put on other coat. Try the roller method when cake is just not too tacky to the touch. It is great! "Our hearts are on fire... Melvira".... Melvira Method rocks! I did it for my very first class cake. Was so excited I took pictures and posted with no decorations! My classmates were envious and my teacher was impressed. I got both size high density rollers at Home Depot.