Smooth Bc Icing On Cupcake Cake?

Decorating By cloudy30 Updated 15 Apr 2009 , 1:31am by cloudy30

cloudy30 Posted 15 Apr 2009 , 12:22am
post #1 of 5

What is the best method for icing a cupcake cake? I have done one before, however, with all the hills from the cupcakes, and gaps between the cupcakes, I know I used way more icing that I needed to. I am about to do one again and the only thing I can think of is flattening the tops, which still will fill the gaps. Any help is much appreciated.

4 replies
lorrieg Posted 15 Apr 2009 , 12:32am
post #2 of 5

I'd like to know this as well. I just did a bunch with SMBC and I think I'm going to make them bigger next time and slice the tops off to make them level. Or???? icon_confused.gif

pastryjen Posted 15 Apr 2009 , 12:35am
post #3 of 5

Start with less cake in your cupcakes...mine tend to have a flat top, not crowned.

I ice it with that wilton icer tip and then smooth out with pallette knife. I don't care if icing goes down the little holes. Just keep your cupcakes as close as possible to each other.

lorrieg Posted 15 Apr 2009 , 12:43am
post #4 of 5

Okay, I'll try making them smaller. icon_lol.gif

cloudy30 Posted 15 Apr 2009 , 1:31am
post #5 of 5

thanks pastryjen

Quote by @%username% on %date%