Buttercream Woes :) Not Really

Decorating By sccandwbfan Updated 9 Dec 2010 , 12:28am by sccandwbfan

sccandwbfan Posted 8 Dec 2010 , 3:54pm
post #1 of 4

I usually always ice my cakes with the big tip that Wilton sells. I've tried to do it the spatula way, but I always end up with crumbs.

My question: Everytime that I ice my cakes with the large tip, I get one spot where the icing won't stick and then when I go over it, I get crumbs in that one spot. Does anyone know why icing wouldn't stick in just one place? I'm confused.

All help is appreciated. icon_smile.gif


3 replies
cakesnglass Posted 8 Dec 2010 , 4:05pm
post #2 of 4

I also use the icer tip. I believe it's the one spot when you are not pushing the tip as you squeeze against the cake surface, no connection is made. I like to crumb coat my cakes and make sure my crumb coat is dry to the touch, before I ice the cake. icon_smile.gif

leah_s Posted 8 Dec 2010 , 4:17pm
post #3 of 4

I put on a light crumb coat and then use the icer tip. Works for me.

sccandwbfan Posted 9 Dec 2010 , 12:28am
post #4 of 4

When you both crumb coat, do you spread the icing on or use the big tip again? I'm thinking the tip would emit too much icing. icon_smile.gif

Thanks for your help.

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