momoftwogirls Posted 12 Aug 2005 , 2:16am
post #1 of

Currently I am icing my cake. (first time doing this) I did a crumb coat layer. THAT DIDN"T DO NOTHING!!!
Crumb are all over my icing. I can't get it smooth!!

They need a class for just icing the cake.
I am using cali4dawn's recipe - she said it would smooth great.
Should I let the cake crust before I put a final coat on??

YOu all will be seeing a really ugly cake tomorrow!!!

Please let me know.
Thank you.

29 replies
peacockplace Posted 12 Aug 2005 , 2:22am
post #2 of

You know... that's one thing I didn't like about the wilton class. They spent like ten minuits, if that teaching how to frost a cake. Isn't that the most important part???

Let the crumb coat crust then put a generous top coat of frosting, and go from there.

KayDay Posted 12 Aug 2005 , 2:24am
post #3 of

You might want to do the crumb coat and then let it crust a bit and then add the final coat. You will SEE some crumbs in your crumb coat but it should kinda glue them in place where they ( hopefully) don't smear and spread through your next good coat of BC. If you haven't been at this long.... one word of advice, try not to let the spatula touch the cake on the second go round. I mean don't press on it so that it goes thru your next coat. Smooth it evenly and make sure you use enough ( a good thick coat) of buttercream. It should kindof glide OVER the icing. Hope that I explained that where it made sense. Also hope that it helped! I'll bet it turns out a lot prettier than you think it will!

dodibug Posted 12 Aug 2005 , 2:28am
post #4 of

First, put down the spatula so no one get hurt! lol I have started icing my cakes then putting in the freezer for 15-20 minutes and smoothing. I repeat that until the cake looks the way I want it. I'm still practicing with this but it seems to work really well. I learned this from another message board poster(I wasn't cheating on CC-this was before we even met-ha!) who is very talented. For what you have right now try putting another layer of icing and then try the freezer. See if that helps! I also use a pastry brush on the cakes before I start to ice just to brush away some of the more annoying crummies! icon_smile.gif I don't have cali's recipe so maybe I am off. I don't know if hers crusts. I use a non-crusting icing most of the time.

KayDay Posted 12 Aug 2005 , 2:32am
post #5 of

LMAO....peacock and i must be reading each others posts before we send them...!!!

Sherryb Posted 12 Aug 2005 , 2:33am
post #6 of

I never feel like I get my icing smooth enough.

I am taking a class on just smoothing the icing on Sept. 12.
I can't wait to see what they teach us.

Sherryb

scoobam Posted 12 Aug 2005 , 2:34am
post #7 of

Dodibug... I mostly use non-crusting as well....usually they all seem to taste much better and have better texture for eating anyway... not frosting the cake!
smoothing is my biggest prob!
After it comes out of the freezer what do you smooth with??? the spatula still or wax paper or what?? Thanks so much!

I never thought when I started decorating that just getting the icing on the cake to look great would be the hardest part!! icon_lol.gif

Sherry.. .make sure to pass on what you learn... PRETTY PLEASE!! icon_wink.gif
I could sure use that class!

debsuewoo Posted 12 Aug 2005 , 2:36am
post #8 of

You might also want to make sure your icing isn't too stiff.

peacockplace Posted 12 Aug 2005 , 2:45am
post #9 of

LOL Kay Day, but you gave better instructions!

KayDay Posted 12 Aug 2005 , 2:47am

HEHE...that's one thing I am pretty good at rambling on..and on...or so my DH says anyway! icon_confused.gif

momoftwogirls Posted 12 Aug 2005 , 2:59am

THANK YOU!!!
I could just hug you all!!!

momoftwogirls Posted 12 Aug 2005 , 3:03am

Okay I have put the spatula down. I do not have the crusting kind of icing. At least I don't think I do. I am going to have to make a new batch of icing. Mine is filled with crumbs.!!
Even my husband stopped watching tv icon_eek.gif to help me out.

Thanks for all the advice. I am going to take a break. And start again.

I just love this site. Who do you call (or write)? NOT ghostbusters BUT Cake Central!!!!

thanks again.
christina

beachcakes Posted 12 Aug 2005 , 3:08am

This might not be an issue for you, but i find I have to ice in one direction. If you move your spatula back and forth, you pick up lots of crumbs. I learned the hard way! icon_sad.gif

leily Posted 12 Aug 2005 , 3:25am

I personally have a hard time keeping my crumbs out of my icing when using a spatula to ice the cake. For me it is all in the Icer tip, it took me quite a few tries to get it right, but I will never go back. It allows me to put a good coat of icing on, then I use a "scraper" to smooth the sides.

Scraper= many different things depending on the person, some use a large putty knife, I use a bowl scraper I bought from a bakery I use to work at, one side is curved for a bowl the other side (the one I use) is flat and about 6" long. With the icer tip I have enough icing on the cake to be able to smooth the icing without worries of taking all of it off and showing the cake.

I hope this didn't confuse you, I should really get my own Digital camera so I can take pictures of what I am talking about-I am much more of a visual person.

Any questions please ask.

Leily

dodibug Posted 12 Aug 2005 , 3:26am

Scoobam-I just use the spatula. I put the icing on using the icing tip (best $2 I have ever spent!) smooth it as much as possible without getting crazy, stick it in the freezer, take it out and smooth again. It is really cool. I used to use the dip your spatula in hot water method but I always made such a mess!! I may have to try wax paper just to see what would happen. I use the buttercream recipe from baking911. It is yummy! Good point beachcakes! As a reformed back and forther, I know what you mean! My next purchase is a putty knife. I want to see how that works too!

sugartopped Posted 12 Aug 2005 , 3:32am

I just finished the Wilton Classes and our instructor actually spent awhile w/us and smoothing our cakes. She showed us several techinques so we could do which ever we felt most comfortable with. But the one thing she ALWAYS stressed w/us.....b/c someone always forgot....but make sure your icing is thin constitency! And the big icer tip......LOVE IT!!!! Only way I ice now!! I don't usually have to do a crumb coat if I use the icer tip.

If my icing is too think, I find it is harder to stick to the cake and then I get more crumbs!!

Not sure if this well help.

momoftwogirls Posted 12 Aug 2005 , 11:14am

I don't think my icing is too thick. I just think it is me. I do not own the icing tip but I sure will buy it before I do another cake!!!

I took my first wilton class on tuesday and she didn't show us how to ice the cake at all!
Now for next class I have to bring in a cake already iced!
But i will be learning from this cake. The cake is due tonight at 5. So I may not be on here (darn).
my clock on here is also wrong - i tried to fix it and can't figure it out.

Tomorrow I will hopefully be posting the pictures.

dodibug Posted 12 Aug 2005 , 1:05pm

To fix your time go into my forum info, scroll down to time zone and set it for GMT-5 hours. Ithink that is your zone. I had to try it and reset once after I posted to see if I had gotten the time right! SquirrellyCakes explained it on another post but I couldn't begin to!!
Maybe you could ask your instructor to go over icing briefly in this next class! It does just take some time too.
icon_smile.gif

MrsMissey Posted 12 Aug 2005 , 1:08pm
Quote:
Originally Posted by momoftwogirls

my clock on here is also wrong - i tried to fix it and can't figure it out.





...EST is GMT -5...give that a try in your profile!

Niki027 Posted 12 Aug 2005 , 1:17pm

I think the recipe you're using still needs to be thinned down.

Another tip is to use a white cake. White crumbs don't show as much.

Let your crumb coat sit in the fridge for 20-30 minutes.

momoftwogirls Posted 12 Aug 2005 , 1:24pm

checking to see if the time fixed. thanks to dodibug and mrs missey!

I will thin the icing and hope that will work. icon_smile.gif

Niki027 Posted 12 Aug 2005 , 1:40pm
Quote:
Originally Posted by momoftwogirls

I will thin the icing and hope that will work. icon_smile.gif




Cali4Dawn says here to thin with milk

gdixoncakes Posted 12 Aug 2005 , 1:52pm

Hi Everybody,

I'm trying to fix my time zone too. Just ignore me. However, I will say that icing thing does take a while to get the hang of. After a year, I still stress over it. I will say for me, the icing tip and smooth paper, i.e. wax, Viva paper towel, or parchment, after crusting is the way to go.

gdixoncakes Posted 12 Aug 2005 , 1:54pm

Okay, this is frustrating me. Can you guys tell me what central time is please? Thanks so much.

dodibug Posted 12 Aug 2005 , 1:59pm

GMT-6!!

gdixoncakes Posted 12 Aug 2005 , 2:13pm

Thanks dodibug! That's what I had put but I had not updated my forum. Oops. LOL.

JennT Posted 12 Aug 2005 , 9:56pm
Quote:
Originally Posted by beachcakes

This might not be an issue for you, but i find I have to ice in one direction. If you move your spatula back and forth, you pick up lots of crumbs. I learned the hard way! icon_sad.gif




Doing this (icing in one direction) on my crumb coat has saved my sanity!!! You get much less crumbs mixed in, even though it is only the crumb coat. And I pop mine in the fridge or freezer (whichever has the room!) for 15-20 minutes also...it just helps it set up quicker so that the next layer lays on top of and adheres better to the crumb coat.

HTH - icon_smile.gif

beachcakes Posted 12 Aug 2005 , 11:50pm

I'm dating myself here, but I thought you *had* to ice in a back and forth motion until someone corrected me. Remember the duncan hines (i think) commercial in the 70's where she frosted that chocolate cake with a paper knife? icon_lol.gif

SquirrellyCakes Posted 13 Aug 2005 , 4:54am

Well, if all else fails, switch to apricot glaze or a simple syrup to set your crumbs. Some folks find freezing a cake helps too. When you do your final ice, you really have to load that icing on thick and never allow your spatula to touch your cake. Your icing must be thinned enough with liquid so that when you apply it, it doesn't just roll off the cake. So you keep adding gobs of icing and always resting your spatula on the icing never on the cake. That is why the cake icer tip works for folks, it completely covers the cake with a thick coat of icing so that your spatula never touches uniced cake.
I have the icer tip but have never tried it.
I have never taken the Wilton courses but did attend a one day course at a local bakery and the best tip they had for newbies, as far as I was concerned was to use the apricot glaze for a crumbcoat. It really helped a lot of folks for whom crumbs were an issue.
I cannot understand why the whole first day of the Wilton classes and maybe another day or two, doesn't cover baking the cake, levelling it, crumbcoating it, icing consistency, making royal icing, making buttercream icing etc. These courses should be taught in places that have access to ovens, enough outlets for a few Kitchen Aids etc.
Sorry folks, pet peeve of mine, haha!
Hugs Squirrelly Cakes

momoftwogirls Posted 13 Aug 2005 , 11:53am

I agree with you squirrelly cakes - each class needs to have access to an oven! I want to be taught the tricks to get the bubbles out...to level my cake...to trim the cake...to tort the cake...to ice the cake...to freeze or not to freeze...

but if they taught me that all I wouldn't need cake central. And this site taught me all of that.

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