Hi - I have two questions about icing:

1. If you are covering a cake with fondant, how thick of a layer of icing do you put underneath?

2. For piping - what is the best consistency for the icing. I have been playing around with piping and I think my icing was to thick. It was hard to keep it flowing out of the tip smoothly and it kept breaking?

Thank you!! Everyone is always so helpful!!

Kate

1. I only used a crumbcoat under my fondant. Anything heavier and you risk the fondant sliding or forming "elephant skin."

2. For piping, a medium consistency is best, unless you are using it for writing, then use a thin consistency. Thick is used for dams and piping flowers.

Hope that answered your questions, if not, let me know.

Best,
Karen

I use a regular amount of icing under my fondant. From what I read on here, the amount is a personal choice. However, too much icing and you do risk having fondant problems.

If you're piping and it's too hard to push out of the decorating bag, it breaks and it hurts your hand, then it's too thick. Add more milk/water to thin it down. It should flow with relative ease and still hold it's shape.