Icing A Cake

Decorating By tutugirl Updated 9 Jul 2015 , 11:34pm by kkarma50

EVELYN717 Posted 28 May 2010 , 3:02pm
post #31 of 150

Thanks for this tutorial and sharing

Marianna46 Posted 28 May 2010 , 3:24pm
post #32 of 150

I can't wait to try this either. Yours came out so beautifully! I've also tried the big icing tube with only moderate success. This looks much more doable. My recipe is about 3 to 1 shortening to butter because of the heat and humidity here in Cancún (just like Puerto Rico, I imagine!), and I think it would work fine. Can't get Viva paper towels here, but I'll use parchment to smooth. I don't need a cake this week, but I'm going to make one just to try out the technique! Thanks so much for the tutorial. My family hates fondant and I hate doing buttercream because I'm so bad at it. This may be the solution to all my problems!

RachelC Posted 28 May 2010 , 6:15pm
post #33 of 150

I must have missed it in my initial read..but I found it! Thanks!!!!

tonedna Posted 28 May 2010 , 6:28pm
post #34 of 150
Originally Posted by dalilu

No entiendo lo de que en Puerto Rico no se puede usar agua?

La humedad en Puerto Rico afecta el icing, el agua hace el buttercream mas suave y se pega mas al papel
Edna icon_smile.gif

CakePubGirl Posted 29 May 2010 , 4:22am
post #35 of 150

I cane across this while looking for a rolled buttercream cake cause I heard it was a good alternative to fondant, so I wanted to see how it looks, but this looks soo perfect and beautiful! I must go buy some Viva paper towels now! icon_biggrin.gif thanks so much for giving the tutorial! I greatly appreciate it! I have so many people who just love the buttercream over the fondant... even though I use pettinice fondant, which many people thinks tastes great compared to wiltons nasty tasting fondant! icon_smile.gif again thanks!

tutugirl Posted 30 May 2010 , 1:46am
post #36 of 150

Your welcome! I hope many of you get to try it. The tier I used for the pictures is now on my cake I did today if you want to go and look at the final result icon_biggrin.gif It is the one with the red fondant bow and ribbons.

tokazodo Posted 30 May 2010 , 2:03am
post #37 of 150

Thanks for posting the 'how to', for this. I can't wait to try it!

msulli10 Posted 30 May 2010 , 2:25am
post #38 of 150

Thank you so much. I use Sugarshack's buttercream recipe so I think that should work since it crusts really well. Can't wait to try this. Sugarshack also uses the hot spatula and Viva towels, but using the tip 18 to put the buttercream on is such a great idea. Again, thanks.

yummy Posted 30 May 2010 , 3:00am
post #39 of 150

I love this; thanks TuTu! I always have trouble with too much icing on the tops or sides; this is perfect. I have a cake due next Sun., and was going to go back to the upside down technique. This definitely eliminates all those steps.

You said you used a stiff consistency bc; is there any specific reason, can med. consistency be used? I ask becauase I've never iced my cakes with a stiff consistency icing. Since the icing crusts, how is the texture and the mouth feel?

Nellical Posted 30 May 2010 , 4:02pm
post #40 of 150

I noticed a couple of people saying that their clients hate fondant. I just tried the BC flavor of Satin Ice fondant this week and it is wonderful. Once we use up all of our vanilla satin Ice, I will be switching to the BC flavor. I buy it from www.fondantsource.com in Kissimmee since they are close by and I can go pick up the 100 pounds we buy at a time. His price is even better than buying directly from the manufacturer. Wilton BC is NASTY so I understand why some people hate fondant in general.

I have one client who only wants BC and it is not my favorite way to sell a cake. I will definitely try this Viva method. Thanks for the posting.

tutugirl Posted 30 May 2010 , 6:15pm
post #41 of 150

I am sure medium consistency would be fine but I use stiff because I don't like to wait to use the viva towel...I use it right away after the hot knife. Now that said...I am a rock climber and have really good forearms getting a stiff icing out of an 18 tip is no easy task stiff.

I make my own fondant and it has a great flavor but nothing compares to the flavor of my buttercream, plus I think I can smooth a buttercream cake better than a fondant cake...since most of my cakes are buttercream I get lots of practice.

Doing fondant is a lot faster if you buy the fondant but since I make my own by hand and the mixer makes the buttercream...the time making the fondant and the time icing a cake in buttercream is about the same. I can ice a 14/11/8/5 in about 1 1/2 hours which is not that bad.

4realLaLa Posted 30 May 2010 , 8:34pm
post #42 of 150

Your method is very similar to mine, pero tus resultos son mejores. Gracias por tu ayuda.

yummy Posted 31 May 2010 , 1:23am
post #43 of 150

Tutugirl how is the texture and mouth feel of the stiff bc?

lorieleann Posted 31 May 2010 , 5:21am
post #44 of 150

thanks for all the pictures. I saw this method in Toba Garrett's book (minus the Viva), but there were only a couple of shots. This is a nice tutorial for using the bag to cover the sides. I know i'm hooked!

Katie1985 Posted 31 May 2010 , 6:28am
post #45 of 150

so do you constantly dip the spatula into hot water, how long do you leave your spatula in the water?

tutugirl Posted 31 May 2010 , 3:43pm
post #46 of 150

The water is boiling and the hot spatula stay there for a few seconds and then dry with a paper towel before passing it in sections around the cake. You keep repeating until you are all the way around the cake.

Since I don't put merengue powder on my icing the buttercream stays soft and creamy. Also it doesn't crack at all.

VinaBaby75 Posted 2 Jun 2010 , 2:37am
post #47 of 150

tuti ¿Que tiempo hay que esperar para pasar el papel toalla
¿Ese frosting se puede dejar fuera de la nevera o hay que meter el biz. a la nevera

tutugirl Posted 3 Jun 2010 , 2:00pm
post #48 of 150

Puedes dejarlo afuera pero yo pongo el mio en el refrigerador.

Yo uso la toalla de papel imediatamente.

LePetitCakes Posted 3 Jun 2010 , 8:43pm
post #49 of 150

Thanks for posting this! I can't wait to try it =)

sberryp Posted 9 Jun 2010 , 3:36am
post #50 of 150

I saw this technique in the book The well decorated cake by t. Garret (Not sure if I got the name right but her initials are TG. Thanks for sharing.

VNatividad Posted 9 Jun 2010 , 5:04am
post #51 of 150

Thanks for taking the time to share!

PDXSweetTreats Posted 9 Jun 2010 , 3:47pm
post #52 of 150

I like how tutugirl has modified the technique, though -- doing the sides first and then rounding the top edge before working on the top. It looks like that helps get the top of the cake and the edges really smooth (my nemesis right now). Finishing off with the Viva paper towel and fondant paddle makes it perfect! Thanks, tutu! P.S. I have many of Toba's books; she's amazing. And her latest book Wedding Cake Art and Design is wonderful (here's hoping some of it will rub off!). icon_smile.gif

Originally Posted by sberryp

I saw this technique in the book The well decorated cake by t. Garret (Not sure if I got the name right but her initials are TG. Thanks for sharing.

Rose_N_Crantz Posted 9 Jun 2010 , 3:59pm
post #53 of 150

Awesome tutorial. Just proves my point when I say everyone has their own method of icing a cake. It's just a matter of experimentation and practice to find the method that works best for you.

I always tell the people I train that there is no magic trick to getting it smooth. Just practice practice practice.

cloetzu Posted 13 Jun 2010 , 9:56pm
post #54 of 150

subbing! icon_wink.gif

sanasim Posted 21 Jun 2010 , 11:00pm
post #55 of 150

My viva towel always stick to the icing and when i pull it away he spoils everything... WHY?

sweetlybaked Posted 22 Jun 2010 , 3:06am
post #56 of 150

You aren't letting it crust, probably. If your frosting isn't crusted, then the paper towel will stick. Let it sit at least 15 minutes or until the frosting forms a "crust" then try it.

agata Posted 22 Jun 2010 , 3:38am
post #57 of 150

icon_surprised.gifthumbs_up.gif WOOOOOOOOOOOOOOw, gracias por las fotos y la esplicasion, estas geniales a mi me ayudaran en mucho,pero tengo una pregunta, que puedo aser para que mi cake no suelte muchas migas, a la hora de cubrirlo?????????

Usted podria sugerirme alguna receta para mejorar mi masa del cake icon_redface.gificon_redface.gif

Jaime3679 Posted 22 Jun 2010 , 4:05am
post #58 of 150


Marianna46 Posted 22 Jun 2010 , 1:58pm
post #59 of 150

No te preocupes, agata, lo único que tienes que hacer es quitar las migas que puedas y ponerle al pastel un recubrimiento delgado de betún (buttercream o ganache) en el que no importa que se vean las migas. Deja que esta capa repose un rato - hasta que endurezca un poco - y luego pones el betún, glaceado o fondant que quieras. ¿Qué receta usas? ¿Crees que suelta más migas que otros pasteles?

tutugirl Posted 28 Jun 2010 , 7:05pm
post #60 of 150

OK I want to see some pictures icon_biggrin.gif

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