I do not like the regular cake icer tips because I feel the serrated edge encourages air pockets beneath the icing. Does anyone make a regular non-serrated cake icer tip?
I usually just try to use the cake boards to make sure I ice my sides evenly, but I'm getting into some odd sized pans to give myself better serving number flexibility, so I can't always rely on a perfectly cut cake circle so I should find a way to apply the icing more evenly, I think.....
???
I don't know about the tip, although you bring up a good point about the serrated side. What I'm looking for is a tool that will allow me to cut cake circles down to size easily and quickly, so that I can use them to guide my buttercream (I can hardly ever find the right size here, and the deges are scalloped, as well, which doesn't help). I'm bound and determined to become a good "buttercreamer", so anything anybody can come up with will be of interest to me, too.
I use mine all the time and never have a problem. I make sure the tip is laying flat against the cake as I spin the turntable to cover.
I don't know about the tip, although you bring up a good point about the serrated side. What I'm looking for is a tool that will allow me to cut cake circles down to size easily and quickly, so that I can use them to guide my buttercream (I can hardly ever find the right size here, and the deges are scalloped, as well, which doesn't help). I'm bound and determined to become a good "buttercreamer", so anything anybody can come up with will be of interest to me, too.
To make custom size circles I use a circle mat cutter. It does make an edge with a 45 degree angle, but I can get the exact size I want. It only takes a minute to set the size and cut the cardboard.
It's expensive, but with the Michael's coupon it's more reasonable and pays for itself fairly quickly.
HTH
Michele
Thanks for the tip, Michele. On my next jaunt to Texas, I'll try to pick one up!
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