How To Properly Use The Tip For Icing A Cake

Decorating By pammylynn Updated 29 Jun 2010 , 8:48am by pammylynn

pammylynn Posted 27 Jun 2010 , 1:18pm
post #1 of 9

I used the large tip that you put inside the bag to ice a a cake. I noticed that the icing didn't adhere to the cake in all places. I used a spatula to smooth and such. How should I have done it so that the icing doesn't look like it's peeling away from the walls of the cake? I would appreciate any pointers. I've just opened a cake shop and am trying to find ways to make my cake baking/decorating process go faster. So, I tried this tip, but I can't give a customer a cake where the icing is falling off of it.

Thanks SO much for any help out there!

Pam

8 replies
AnnieCahill Posted 27 Jun 2010 , 1:32pm
post #2 of 9

I don't use the icer tip, mainly because I think it takes more effort than just icing straight out of the bowl.

I don't really see how the tip would affect how your icing spreads-after all it's just the application process that's different. I think it has more to do with the consistency of your icing than the tip. Usually if icing peels off the cake or doesn't adhere properly it means the icing is too thick. I use a crumb coat and just ice right out of the bowl and I don't have any issues.

If you go to youtube and do a search for seriouscakes how to ice a cake smooth maybe that will give you some pointers. She uses the icer tip in that video so maybe that will help you out.

KHalstead Posted 27 Jun 2010 , 1:44pm
post #3 of 9

I ice ALL of my cakes with that tip and LOVE IT!! What I do is (first make sure you icing is thin enough that it WILL stick to the cake) hold the tip about 1/8" away from the edge of the cake and then I squeeze and let the icing smoosh into the side of the cake as I move it along....so there is a little pressure there......I don't just pipe a ribbon, I let it build on the side of the cake and really smoosh on there. If you just pipe a ribbon with another ribbon above and so on you'll wind up with air pockets that will cause blowouts on your cake later on!

HTH

CandyCU Posted 27 Jun 2010 , 1:47pm
post #4 of 9

Hi Pammylynn, I use that bag mamma icing tip too (smooth on one edge, serrated on the other?).

I have that happen occasionally too, just make sure you have the tip very close or even slightly touching the cake as you put the icing on. Then just smooth it all down afterwards. You could also perhaps try moistening the sides of your cake before you ice it? It might help?

Good luck! It'll turn out great!

HTH!

cakegrandma Posted 27 Jun 2010 , 1:48pm
post #5 of 9

Your icing needs to be thin so that it will adhere to the sides of the cake. When you start icing be sure that the first amount of icing touches the cake and keep your tip at about a 45 degree angle to allow the icing to constantly touch the cake. If it falls off then it is too stiff and needs to be thinned a little. It may be a trial and error thing until you find the correct consistency. thumbs_up.gif I actually think it is easier to set a large glob of icing on top, near the edge and work the icing down the sides with an angled spatula. I use a rubber spatula to scoop a large amount of icing out so I do not have to keep dipping my spatula into icing and then I can keep smoothing my icing down.
evelyn

pacable Posted 27 Jun 2010 , 1:55pm
post #6 of 9

I LOVE the icing tip!!! I always had problems of not putting enough icing on the sides so I tried it and loved it. The tip helps me have an even thickness all around...you definitely have to put the tip right up to the cake otherwise it will fall right off (done that a couple times); I just pipe it on, smooth it just a little with a spatula then I go to town with the VIVA method to make everything perfectly smooth...works really well for me!! thumbs_up.gif

pammylynn Posted 28 Jun 2010 , 2:21am
post #7 of 9

Wow - Thank you everyone!!! Lots of good ideas and suggestions.

Previously, I did the crumb layer and then just iced it by hand. But, I take forever doing it that way. icon_redface.gif So I thought I'd try this tip. I guess I just need to perfect the thickness (or thinness) of the icing and the technique for applying it. I will keep trying. It is definitely faster for me and helps me get the icing more smooth, but I want the finished product to still be professional.

Thanks again all for the tips! I'm so grateful!!!
Pam

sweettreat101 Posted 29 Jun 2010 , 8:14am
post #8 of 9

I love this tip too. You have to make sure that the tip is touching the actual cake and not just hovering above. I start with the sides and then the top then I start smoothing from the top down. After the entire cake has be smoothed and the extra frosting removed I let my cake sit for ten minutes and smooth or imprint texture with a paper towel.

pammylynn Posted 29 Jun 2010 , 8:48am
post #9 of 9

Thank you SO much everyone for all the wonderful ideas! I will try them!!!

Quote by @%username% on %date%

%body%