I made my first cake for a co-worker. It is not as easy as it looks! First I thought I could get by without a crumb coat, if I was real careful. I guess you can't, can you? I ended up with crumbs I used the icing tip. The frosting seemed to "lift up" though as I was spreading it. Was this because I did't crumb coat? I used the 1/2 Crisco, 1/2 butter Buttercream recipe from a Wilton book. It is a VERY sweet, rich icing. I like the frosting you get on bakery cakes (I know-ick!) This seems lighter. Does anyone have a good recipe? Anyway, I let you all know what my co-workers thoght of it later tonight. Jonna
your icing lifted because the icing was too stiff, thin it down with alittle milk.
for the bakery type icing, you need to look to commercial products such as pastery pride or rich's bettercream. Most of the bakeries use something like this.
The icing probably was a little to stiff...especially if you made the Wilton recipe without thinning it. That recipe makes some stiff icing. Thinning it down will also make the icing lighter in texture and taste.
I'm also wondering how long you let the cake cool before frosting it....all of the Wilton books say to let it cool at least an hour, but I find that they need MUCH longer to cool and "set up" (at least 5 hours...preferably overnight!)