How do you get the frosting to stick to cut edges with your making shapes that you need to cut out. I'm sure the sculptors out there know a trick Mine just crumbles terribly
thanks for commenting in advance
I had major problems with this today so I hope someone has some good tips. Right now I cringe at the thought of having to go through it again.
You need to use a crumb coat (aka: dirty ice). It helps to thin the icing a bit when doing those cut edges. so I like to melt my b'cream in the MW - only takes a few seconds (of course depends on how much you are doing at a time). I prefere to melt no more than 1/4 cup at a time. Once melted any unused or cooled cannot be used for anything - no it cannot be re-melted again - so go easy - melt small amounts at a time. As I said, only takes 5-10 seconds. You do NOT want to actually 'cook' the icing, just melt it. Then you have to work quickly to spread it on the cake. Put in on the top and let it run down the sides, then spread that. Work in small sections until you have completely covered the whole cake. Now you are ready to put on that final coat of icing and it will stick to the crumb coat.
Kakeladi, I'm going to have to try your trick. I've done two cut cakes and hated the fact I agreed to make those cakes in the first place. I'm going to attempt a tool box for my father in laws bday & will be cutting and stacking sheet cakes.Thanks for posting.
I think freezing a little bit helps as well, just to firm the cake up a bit so it makes frosting the cuts, edges, and corners easier to cover without getting all crumbly.
Freezing helps, but it takes forever for the icing to crust because the cake is too moist as it comes to room temperature. I thin a couple of cups of icing and crumbcoat with it. This crumbcoat will take longer to crust than my usual consistency icing, but not as long as usual consistency icing on a frozen cake.
Thank you all for the great advice. Maybe now I won't ruin too much cake or get too frustrated.