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